One bite of this dish, and you’ll be hooked, Chef! A crispy-skin hake fillet is covered with dollops of zesty curry mayo. This heavenly hake shares a plate with oven-roasted carrot wedges and a pickled onion, chilli flakes & cucumber salad.
What to do, what to do… You’re craving Korean food but also in the mood for a burger, but don’t want a carb-heavy dinner. Simply make this recipe, Chef! A juicy beef patty is loaded with oven-roasted beetroot, crisp greens, an umami-fied combo of gojuchang & bulgogi sauce, plus edamame beans. Finished with kimchi mayo.
You are in for a taste treat with this trio, Chef! Oven-roasted leeks & butternut on a bed of crispy kale is one of the two sides. The other is a sweet apple, toasted pecans, & creamy feta salad drizzled with creamy honey mustard dressing. These both make the butter-basted ostrich slices shine.
Why boil gem squash to oblivion when you can stuff it with shredded chicken, mouthwatering mushrooms, and cover with a dome of grilled cheese, Chef? These loaded bowls are served with a flavour-packed salad of sun-dried tomato, toasted seeds, fresh greens & cooling cucumber. Garnished with delicate chives.
Some flavours are simply meant to be, Chef! Lipsmacking pieces of browned lamb and a double dose of tangy tomato fall into that category. Spiced with warming curry, turned up a notch with fresh chilli, and elevated with pops of green peas, this beautiful bredie is served with a homemade butternut mash. Garnished with fresh … Read more
Marinating an ingredient is a clever way to intensify flavours on your plate. Remember, this doesn’t just count for meat – marinated vegetables is the way to go, Chef! Plump baby tomatoes & feta cubes are infused with a red pepper pesto marinade, and served with oven-roasted pork fillet. Served with a mouthwatering medley of … Read more
Who doesn’t love a surprise? Especially when it’s a cheesy goat’s cheese centre inside homemade chicken frikkadels. These flavourbombs are served on a bed of salad featuring fresh greens, toasted nuts, cooling cucumber, tangy sun-dried tomato & a coating of red wine vinegar. Served with earthy beetroot and dollops of mint-infused yoghurt for a creamy … Read more
Why smash meatballs before frying them? Because that increases the surface area for a crispier, tastier mini beef patty, Chef! These are served with honey-drizzled carrot, spiced with NOMU Moroccan Rub, a generous schmear of creamy hummus, and an olive, fresh greens & toasted almond salad.
Get your Chef’s hat on and prepare your palate for something new, because today we’re making Cantonese-inspired cuisine with a South African twist. Hoisin-coated ostrich chunks accompany roasted beetroot pieces and a patty pan & onion medley. Finished off with toasted sunflower seeds.
Feel like a pro in the kitchen with this fancy stuffed chicken recipe, Chef! Everyone around the dinner table will be delighted to discover a hidden surprise of crispy bacon, chives & cream cheese inside a juicy chicken breast. Served with a pickled onion, sweet piquante peppers, & cucumber salad.