Sweet corn, fresh cucumber, cooling mint, crispy greens & roasted beetroot and carrot are tossed together for a colourful salad. Topped with juicy ostrich and sided with oven-roasted beetroot and carrot. Dolloped with a homemade feta dip.
A dill-icious yet calorie-conscious meal of pan-fried trout with fluffy baby potatoes, drizzled with a creamy horseradish sauce. Sided with a refreshing side of salad with greens, cucumber, & pickled onions. Garnished with fresh dill.
You will bar-ley believe how good this dish is, Chef! Pearled barley rice is cooked in a rich vegetable stock and made sensationally creamy & savoury with two types of cheeses. Infused with thyme & silky leeks, this bed of barley is topped with golden mushrooms. Served with a fresh pear salad for extra serving … Read more
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.
Golden sweet potato wedges, spiced with NOMU Seafood Rub, are served with a crispy-skinned hake. Spoon over the homemade tartar sauce dotted with chives, dish up the zesty pea & greens salad, and you’re fin-ished, 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.
Roll up your sleeves and let’s make some homemade ostrich meatballs, dotted with tasty surprises such as sun-dried tomatoes and fresh oregano. These flavourbombs will rest on a tossed salad, featuring briny pops of olives, peppery basil, cucumber & greens. Served with golden pumpkin and creamy tzatziki.
The tantalising tastes of Mexico await, Chef! A bed of crispy greens is topped with a lime juice-infused avo, tomato, onion & pickled jalapeño salsa, which is spooned over juicy pork slices spiced with Old Stone Mill Mexican Spice. Served with an ear of golden corn on the cob and dotted with fresh chives.
This recipe is as easy as it is tasty, Chef! Simply open your pre-packed, colourful cabbage & carrot slaw mix, mix with spring onion, yoghurt and zesty lemon juice and serve with crispy-skin hake fillet, spiced with NOMU Seafood Rub. Served with butternut half-moons.
A coconut sugar & lime juice dressing coats bright green green beans, cooling cucumber & crispy greens. This ultra refreshing salad adds a brightness to the plate, while the oven-roasted sweet potato ensures the savoury satiation and the BBQ-chipotle-chilli sauce that covers the chicken mini fillets brings the wow factor.