Mushrooms, sour cream and fragrant garlic lace up a creamy quinoa risotto, topped with lush beef sirloin, and balancing the rich risotto is a zingy gremolata. More golden mushrooms and dollops of sour cream offset this creamy dish along with crispy kale. Healthy and delicious – how can you resist?
This wholesome dinner combo is a South African favourite – and for good reason! A flavourful rump steak basted with garlic and butter, crisp roast sweet potato, snappy green beans, and a baby tomato salad. What could be better?
Keep it light and supremely tasty with this beautifully marinated rump steak served with vibrant seasonal greens and sweet potato chunks. A real winner!
Pesto whole wheat spaghetti tossed with baby tomatoes, fresh basil, grated Italian-style hard cheese, and peas. Topped with juicy sliced chicken breast and sprinkled with toasted sunflower seeds. Stunning!
Sriracha and honey – a love story written in the stars and a dazzling marinade for succulent chicken mini fillets. Enveloped in gluten-free charcoal wraps with feta, kale, and hummus. Heavenly!
Juicy, tender beef meatballs served on a bed of quinoa, crispy lentils, and toasted pistachios – all topped with a homemade cucumber raita. Yum!
Here, nutty dukkah elevates line-caught hake, served with hummus slaw, carrot wedges, and a tahini-honey drizzle. The fish in the image is basa, but due to a last-minute short supply this week, we’ve elevated this to a hake dish!
Radiating with umami and nourishment, this delectable dinner will enliven any eve. Perfectly crisped hake tops a sumptuous stir fry of soba noodles, wilted spinach, and peanuts – seasoned with soy and honey. Covered in a warming sauté of marinated mushrooms, corn, and carrot, and decorated with splatters of miso mayo.
With intense aromas and complex flavours, this dish is an ode to my mom’s cooking. My cheeky take on Bombay potato features sweet potato in a rich curry sauce – taste it as you go, and give it loads of love! A divine match for luscious hake and beans drizzled in lemon caper butter.
The curry go-to you can’t say no to! Succulent mini fillets poached in a creamy, coconut-based korma sauce. Thickened with almond flour for a hint of nuttiness, popping with fresh ginger and chilli, and filled with soft baby tomatoes.