Don’t limit fruit to breakfast and snacks, Chef! We show you how to make a surprising salad featuring stone fruit, with cucumber rounds, fresh greens, sharp radish, & crumblings of gorgonzola. This brings out the best in the seared pork fillet, spiced with NOMU Provençal Rub. Garnished with peppery fresh basil.
Whether you call it zucchini (Italian origin), courgette (inspired by French), or baby marrow (uniquely South African), this ingredient will feature in your meal today, Chef. Covered in spicy paprika and lightly charred, this versatile vegetable will share a plate with NOMU Cajun Rub-spiced chicken, a zesty apple salad with pops of toasted pumpkin seeds … Read more
A homemade pea purée is the start of this heavenly plate of hake, which is spiced with NOMU Seafood Rub and a homemade tartar sauce with delicate dill, creamy yoghurt & gherkins. Completed with a must-have serving of oven-roasted potato wedges. Time to dive in, Chef!
Udon noodles are umami-fied by being coated in a rich, dark oyster sauce, together with browned ostrich strips, earthy green beans, silky onion & bell pepper, the warmth of freshly grated ginger, and coriander for garnish.
A generous portion of brown rice is loaded with silky, sweet onion, cooling cucumber, fresh herbs & baby marrow rounds. This shares a plate with NOMU One For All Rub-spiced pork and drizzles of zesty yoghurt.
A thyme-infused veggie medley of beetroot, carrot & kale are oven-roasted until golden & crispy. Sided with NOMU One For All Rub-spiced steak and drizzled with balsamic vinegar. Garnished with spring onion.
Different tastes and textures bring variety to a plate, but have you ever considered how temperate comes into play? We show you how to apply this handy culinary trick with a loaded salad, featuring warm oven-roasted sweet potato, sharp radish, plump peas, bell pepper & crips greens coated in a homemade dijon dressing. Served with … Read more
Rosemary is a fail-safe flavour profile for oven-roasted veggies. Used to infuse tastiness into golden carrots, together with NOMU Roast Rub, these are dished up with a delectable creamed spinach and pan-seared ostrich slices. Served with a zesty radish salad.
Always serving tartar sauce with your fish can be a bit one-dimensional. We broaden your culinary world with a great alternative: a pickled onion, caper, garlic & parsley relish! Spoon this over the swordfish, and finish with a sunflower seed & greens salad. You won’t have to fish for compliments with this one, Chef.
Meaty mushrooms, baby marrows and Pesto Princess Chimichurri Sauce-coated beetroot & carrot are tossed with crunchy salad leaves, tangy baby tomatoes, and golden chicken mini fillets. Served with fresh, cooling mint leaves.