How does a homemade salad dressing sound, Chef? We agree! Thin rounds of tangy tomato soak up a toasted garlic, chilli flake, balsamic vinegar & oregano infusion before being plated up with smoked paprika-coated beef strips. Served with a generous helping of oven-roasted baby potatoes and lentils.
Inspired by the mmmouthwatering textures and flavours of Mexican street food, this traditional corn on the cob-meal is turned into a sensational chunky salad. Featuring charred pops of sweet corn, dressed in creamy yoghurt, feta & spicy chilli flakes, together with slices of pork fillet and a dried pear salad. Garnished with toasted pumpkin seeds … 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.
A coconut sugar & lemon juice dressing coats bright green green beans, cooling cucumber & crispy greens. This ultra refreshing salad adds 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.
Poaching fish instead of frying is a great trick to lock flavour and moisture into seafood. With this dish, hake and udon noodles soak up a sweet & tangy soy sauce that have been infused with a vegetable stock, tomato passata, ginger, garlic & chilli. Daikon rounds add a delicate, exotic touch and fresh coriander … Read more
There is a time and place for fancy, but today we’re keeping it simple and simply delicious! Juicy, thyme-infused steak slices are sided with an oven-roasted medley of golden pumpkin & bell pepper, which is turned into a salad by adding lemon juice and fresh greens. Crumble over the creamy feta and grab your plate, … Read more
What is kimchi? It’s a taste adventure for your palate, Chef! These fermented vegetables add tons of umami to the homemade chicken mince fritters you’ll be making from scratch. These will be elevated with a spicy wasabi yoghurt, daikon rounds & cucumber pickled in lemon juice & coconut sugar. There’s nothing ordinary about this delicious … Read more
Crumblings of feta is pretty for a garnish, but let’s make something more interesting today, Chef! A homemade whipped feta is spooned over NOMU Cajun Rub-spiced ostrich. Served with earthy beetroot and a sensational cabbage slaw, made with nutty pan-toasted hazelnuts and a Pesto Princess Red Pepper Pesto.
It’s so-fish-tication on a plate, Chef! Silky, garlic onion is tossed with blistered baby tomatoes and combined with crispy, crunchy greens to infuse flavour into fluffy bulgur wheat. Top with seared rainbow trout and dressed with a fresh parsley, chilli, caper, & lemon juice dressing.
This soup is made with golden roasted pumpkin, sautéed onion, leeks, ginger, and curry spices. Simmered with coconut milk and blended until smooth, it’s then topped with crispy chickpeas and pumpkin seeds. To take it to the next level, we’ve added a crispy poppadom.