Intermediate

Plank-Grilled Jacopever, Soft Taco

Plank-grilled jacopever with fresh avocado and corn salsa, soft taco served alongside

Advanced

Duck Confit

Duck confit, gently preserved in its own fat for rich flavour and crisp skin

Easy

Spaghetti with fresh tomato sauce

Spaghetti tossed in a fresh tomato sauce, simple, vibrant and full of flavour

Easy

Aglio e olio

Simple Italian pasta showcasing garlic infused olive oil and subtle chilli heat

Easy

Baby marrow and patty pan salad

Light baby marrow and patty pan salad finished with toasted seeds and zesty dressing

Intermediate

Snoek and sweet Potato fritters

Flaked snoek with mashed potato, herbs and apricots, fried into crisp fritters

Intermediate

Salmon Gravadlax

Gently cured salmon with dill and lemon zest, sliced thin and served simply

Intermediate

Snoek Braai

Traditional snoek braai with apricot glaze, cooked over open coals and served simply

Advanced

Shepard’s Pie

Classic English meat pie topped with mashed potato, traditionally made from Sunday roast leftovers

Beginner

Orrechietta with Bacon & Broccoli

Orecchiette tossed with crispy bacon and tender broccoli florets

Intermediate

Quinoa and chicken salad

Wholesome grain and seed salad with spiced chicken, feta and toasted nuts

Easy

Cauliflower Pakora

Cauliflower leaf fritters, lightly spiced and crisp, served with mint chutney or yoghurt

Intermediate

Pickled Fish

Fried white fish with a gently spiced, sweet-and-sour vinegar sauce

Intermediate

Mackerel

Mackerel with softly wilted baby gem and a smoky charred potato dressing

Advanced

Chicken Tagine

A classic terracotta tagine, base and lid designed to control moisture during cooking

Intermediate

Oxtail Tortellini

Tortellini filled with finely chopped braised oxtail, Parmesan, cream cheese and fresh herbs

Easy

Caesar Salad

Crisp baby gem leaves tossed in Caesar dressing with croutons and shaved Parmesan

Easy

Trout Rillettes

A modern smoked fish rillette, rich and chunky without traditional slow cooking

Intermediate

Tempura

Classic tempura technique with lightly mixed, ice-cold batter highlighting fish and vegetables