This is my dad’s favourite burger recipe, which became a Sunday tradition in our house. To make this one extra special, we’ve used mouth-watering wagyu beef. The fat in wagyu is evenly dispersed in a marbled pattern, giving it its uniquely rich and buttery texture!
Dreamy Cape Malay flavours will have your tastebuds singing in this classic autumn dish. Served with golden roast veggies, creamy cucumber raita, and fresh coriander. It packs a hearty punch!
Lean, pan-seared ostrich, the nuttiness of warm quinoa, crisp baby spinach, and chunky cannellini bean chilli with charred corn, tangy piquanté peppers, and Cajun spice. Tex-mex textures of note!
The perfect partnership of free-range beef sirloin and creamy pepper sauce, with rainbow peppercorns and crème fraîche. There’s nothing like a classic steak supper to keep you healthy and invigorated.
What could be toastier than a warm, whole wheat pita bread? Jam-packed with Cajun-spiced salsa, charred baby marrow, crisp rocket, and juicy slices of free-range beef rump seared in a sticky BBQ basting.
Everything you love about a classic steak supper, plus a fine-dining twist: free-range beef coated in cheese and butter, garden salad with a Dijon dressing, and roast sweet potato, onion, and garlic.
Enhancing a local favourite with a cut of tender, juicy sirloin, luxuriously cheesy polenta, the nostalgia of spicy chakalaka sauce, and a peppery rocket salad. This jazzy dinner is chaka-lekker!
A traditional dish with all the flavours you love. A melt-in-the-mouth beef fillet accompanied by a flavoursome red wine sauce and golden sweet potato wedges. A mound of charred broccoli brings another texture level as well as gorgeous flavour!
The burger that dreams are made of! A succulent Wagyu patty paired perfectly with the umaminess of Sepial’s kimchi and rich melted cheese. Sided with a fresh, zesty slaw and sesame seed-laced potato chips, Togarashi seasoning, roasted nori and sesame oil. Sumptuous!
Julia Child described bourguignon as “one of the most delicious beef dishes concocted by man”. We’ve used venison for a rich and complex flavour, making this classic French stew even more astounding.