1. Heat the olive oil and butter in a pan, then add the onion and cook over a medium heat for 10–15 minutes, or until caramelised. Remove from the pan and set aside. 2. Pat dry the chicken livers ...

1. Place the oil in a saucepan and heat to 180°C. Cut the chicken into 3 cm pieces. 2. Place the chicken into a bowl with the soya sauce, shaoxing wine, five-spice powder, chicken stock powder sugar ...

After winning the hearts of local food lovers as a MasterChef South Africa contestant, Charmaine Govender-Koen has branched ...

Private chef Ofentse Clive Ndou is the owner of catering company Chef Ndou, and his food seemingly effortlessly blends ...

As Heritage month progresses, it’s the perfect time to explore the essentials of a South African pantry. Ingredients such as ...

Honouring the rich heritage of her mother and grandmothers, Nolukhanyo Dube-Cele is using her restaurant, Seven Colours ...

1. Heat the oil in a pan and fry the onion until soft. Add the garlic, ginger, turmeric, chilli, curry powder, Cajun spice and paprika and stir to combine. 2. Add the peppers and cook for 3 minutes, ...

1. Preparing the Salsa Verde. Using a mortar and pestle, grind all the salsa ingredients, except the olive oil, into a coarse paste. 2. Add the oil and stir to combine. Season to taste. 3. Preparing ...

1. Prepare a braai. Trim and seed the peppers, then cut into chunks. Place the peppers, baby marrows and cherry tomatoes onto a cast-iron multi grill on the braai, spray with olive oil and season with ...

1. Preparing the fish heads. Butterfly the fish heads by splitting them down the middle and opening them up. Give them a quick rinse in running water and pat dry with paper towel. 2. Preparing the ...

1. Preheat the oven to 180ºC. 2. Place the jambon on a baking tray and drizzle with olive oil. Bake for about 10 minutes or until crispy. 3. Place the salad leaves on a platter and top with sliced ...