loading...
Mielietert recipe

Mielietert recipe

If you’re for sweetcorn as much as we are, then you’re bound to have chowed down on a big tray of mielietert in the past! Mietert is a firm favourite in the South African home. It adorns the “sides” table at the weekend braai, features on the Christmas festive spread...
How to make rusks

How to make rusks

The Danes call them ‘Tvebak’, the French call them ‘biscotte’, but we’re sure you’ll agree that there’s nothing quite like a South African rusk! Other brands exist, but Ouma is to rusks what Colgate is to toothpaste:...
De Vette Mossel

De Vette Mossel

If you are looking for a traditional seafood restaurant, then De Vette Mossel is not for you. Traditional seafood restaurants come with fancy cutlery and tableware, unpronounceable wine lists, and heavy price tags. Often they are situated kilometers away from the sea,...
Weskus snoek & patat

Weskus snoek & patat

The icy waves of the Atlantic ocean crashing down onto the blitz-wit sand. The mournful sound of Seagulls calling in the crystal blue sky as they wheel and spin above the water as the salty breeze gently whispers against your skin. Welcome to the West Coast Peninsula...
Bobotie with yellow rice and chutney

Bobotie with yellow rice and chutney

Bobotie is not a new word to any South African. We either enjoyed the dish regularly at home or were treated to it when visiting family and friends. Like many traditional South African foods, bobotie actually comes from the Cape Malay descendants when slaves and...