SWORDFISH PUTTANESCA
Puttanesca is a quintessential Italian sauce of capers, olives, and tomatoes. Its simple, full-bodied flavour is a sophisticated accompaniment for the mild taste and meaty texture of a pan-fried swordfish fillet.
Meal Category: Health Nut
Taphuis Blackened Cajun Hake
This dish is packed with pizzazz from big, bold flavours. Hake fillet is coated in Cajun spice, charred to smoky perfection, and surrounded by a lemony pea and coconut milk purée. With a warm side of saucy butter beans, garlic, roast cauliflower, and crème fraîche.
Ricotta-Stuffed Chicken Breast
Juicy baked chicken, infused with the refreshing flavours of a creamy ricotta and sun-dried tomato stuffing. With a jumble of roast chickpeas and tomatoes, parsley, and quinoa for wholehearted Mediterranean nourishment.
Teriyaki Rump On Stir-Fried Greens
Hankering after good ol’ steak and potatoes? Fulfill your craving – with flavourful twists! THIS rump is glazed with a refined-sugar-free teriyaki sauce and served on a bed of pak choi and edamame, and THESE wedges are coated in garlic, ginger, and sesame oil. Delish!
Ostrich Rogan Josh
A beautiful ostrich mince curry, filled to the brim with flavour and ease. Quick to prep and quick to eat! Throw it together and leave the flavours to culminate into something utterly gorgeous. Add dollops of raita, a crispy popadom and a zingy carrot sambal. Come, dig in!
Roast Lamb Leg & Mint Sauce
Lamb and mint: a timeless pair! Oven-crisped lamb leg cloaked in a BBQ rub and dripped with a sweet, vinegary mint sauce. With sides of roast baby potatoes, a spiced pea smash, and a rocket, baby spinach, radish, and feta salad.
Trout Fish Cake Poke Bowl
A mound of bouncy black rice speckled with flavourful charred corn, cabbage, and carrot, and covered in fresh and zesty edamame bean slaw. All topped off by the star of the show: moreish smoked trout fish cakes, pan fried in a sticky sesame-soy glaze.
Chimichurri Pork Fillet Roast
The subtle zing of chimichurri dressing animates this hearty roast: pork basted with butter and a blend of North African spices, julienne carrot, and chickpeas. With nutty quinoa, green beans, soft feta, and tangy dried cranberries.
Italian-Style Basa
A fresh, summery dinner of quinoa salad with blistered baby tomatoes, charred baby marrow, lashings of basil pesto, and nuggets of sun-dried tomato. Sprinkled with fresh basil and crowned with a herby, lemony basa fillet.
Smoky Pork & Rosemary Butter
This pork schnitzel sizzles in a smoky paprika and rice-flour coating. Lavishly splashed with thick rosemary infused burnt butter and elevated by sides of cheesy sweet potato mash, and a crunchy green bean and piquanté pepper salad.