Flaky pastry topped with a savoury mix of sautéed mushrooms, cheeses and herbs. These rustic tartlets offer a perfect blend of earthy flavours and buttery crust, ideal for a refined starter or light meal.Serves: 6 Prep time: 25 minutesCook time: 1 hourDifficulty: moderate Ingredients 1 roll store-bought shortcrust pastry 50 g cake flour (for rolling...

Serves 2 as a main meal – 4 as a starter 200 g   vine tomatoes or baby rosa tomatoes 20 ml   olive oil 5 ml     brown sugar 400g    sirloin steak, trimmed (2 thick steaks will work well) 60 g     butter 2          garlic cloves, finely chopped 15 ml   finely chopped rosemary 60 g     wild rocket salad...

Serves 4 - 6 Lemony crème fraiche ingredients 150 g   crème fraiche 125 g   medium fat herb and chives cream cheese 150 ml Greek style yoghurt 45 ml   olive oil             Zest of 1 lemon 30 ml   lemon juice             Salt and black pepper Salad ingredients 400 g   asparagus, lightly steamed 80 g     sugar snap peas,...

Serves 4 - 6 Salad ingredients 2          baby cabbages, thinly sliced 6          radishes, thinly sliced 150 g   baby beans, blanched 2          corn on the cob – slightly charred and sliced off the cob 50 g     toasted flaked almonds 30 ml   chopped chives 45 ml   olive oil 30 ml   lemon juice CHICKEN...

Serves 4 - 6 (TIP: Calamari must be dry and use a very hot pan – I use baby tubes/tentacles) Ingredients 20 ml​   olive oil 40 g​     butter 400 g   ​baby calamari tubes and heads (or use tubes only), sliced or keep whole 2​          garlic cloves, crushed 45 ml​   capers, drained and dried with paper towel, lightly...

Serves 4 - 6 Ingredients 5 ml     saffron threads 750 ml chicken or fish stock 45 ml   olive oil 1          chorizo sausage, sliced (±150g) 1          large onion, thinly sliced 4          garlic cloves, crushed 2,5 ml  chilli flakes 5 ml     paprika 5 ml     smoked paprika 1          small red pepper, cut into thin strips 1          small yellow...

We’re not trying to replace the classic, iconic South African braaibroodjie! However, we do love trying new things and marrying French and South African favourites. This is our take on a braaibroodjie inspired by classic French onion soup - traditionally served with crunchy gruyere toasts. Confit onions are similar yet even simpler to make than...

A kota is an iconic township sandwich originally hailing from Soweto, but now available all over South Africa. “Kota” might refer to township slang for “quarter loaf”, because the sandwich is assembled in a quartered government loaf, hollowed out. Fillings are plenty, including items like chakalaka, sausages, polony, slap chips and sauces - similar to...

The Cape is known for this gigantic sandwich - a smorgasbord of French loaf, different kinds of meat or sausage, slap chips, lettuce, tomato and sauce/s. We’ve made a mash-up between two iconic South African sandwiches: the Gatsby and the boerewors roll - an enormous boerie in the Gatsby style that can be cut into...

The Bunny Chow is one of South Africa’s most recognisable and loved sandwiches. Traditionally served in a hollowed out half loaf or quarter loaf of white bread, it is generously filled with Durban-style curry - lamb, chicken or vegetarian. Our version is served as a centrepiece-to-share in the Couronne from the La Motte Bakery: a...