Your Plate

Mushroom tagliatelle Serves 2 Ingredients: 200g tagliatelle 200g portobellinI mushrooms, sliced 150ml cream 2 shallots, finely diced 2 garlic cloves, finely sliced 3g thyme sprigs, chopped10mml wholegrain mustard 50g Gorgonzola 30g baby spinacholive oil salt and pepper water Method: Heat large pan on medium heat with a drizzle of oil and gently fry garlic and…

The ultimate chicken salad Serves 2 Ingredients: 2 Chicken breasts50g Blue cheese, crumbled8ml Yoghurt 4g Chives, roughly chopped 60g Sundried tomato, drained & roughly sliced 40g Walnuts, roughly chopped 100g Mixed leaves, roughly torn Olive oil Cooking oil Salt and pepper Method: Place a pan over a medium heat. Dry toast the walnuts until they…

Grilled linefish on pea smash with cucumber and fennel salad Serves 2 Ingredients: 2 hake fillets3ml cayenne pepper20ml soy sauce240g peas120ml yoghurt20ml apple cider vinegar1 fennel bulb, thinly sliced6g fennel fronds, roughly chopped160g cucumber matchsticks40g butterolive oilsalt and pepper Method: Preheat oven to 200C. Place fish on a greased baking tray. Rub with olive oil,…

  Greek hake with quinoa salad and herbed tzatziki Serves 2 Ingredients: 2 hake fillets200g quinoa 4 parsley stems, roughly chopped5 mint leaves 40g olives, de-pipped and roughly chopped100ml plain yoghurt 100g cucumber, grated 1 lemon, sliced on the round200g broccoli florets, halved Stock and spice mix: 8g vegetable stock 5ml ground cumin 5ml ground…

Carrot “falafel” lettuce cups Serves 2 Ingredients: 200ml falafel mix 2 carrots, grated 120g butter lettuce cups 1 avocado ½ lemon 2 onions, finely sliced 100g feta , crumbled 5g coriander, leaves chopped 2 eggs Cooking oil Salt and pepper 2T balsamic vinegar 2T olive oil Method: Place a pan or pot with lid on…

One of the biggest tips dieticians give when you are looking to rewire your diet is to scrutinise food labels – you need to know exactly what, and how much of it, you are putting into your bod. According to dietician Gabi Steenkamp, South Africa has strict food label legislations to protect customers. Gabi, who…

Sumac spiced cauliflower and pumpkin seed salad Serves 1 Ingredients: 200g Cauliflower, florets halved15g Cranberries10g Pumpkin seeds 90g Carrots, ribboned20g Baby spinach 20g Rocket ½  Lemon Olive oil & cooking oil Salt & pepper WaterButter Dressing mix: 15m Tahini 5ml Dijon mustard 15ml Red wine vinegar Spice mix: 4ml Sumac 3ml Chilli flakes Method: Preheat the…

Pesto vegetarian pizza Serves 2 Ingredients: 20 pizza bases (store bought)2 artichokes, quartered60g olives, pipped and halved40g watercress 130g grated mozzarella60g crème mozzarella1 chilli, chopped2 tomatoes, cut into rounds3g oregano3g rocket pesto (store bought)olive oilSalt and pepperWater Method: Pre-heat oven to 220 degrees Celsius.  Spread tomato rounds on foil, sprinkle with oregano, salt, pepper and…

Sliced eland loin on coconut greens Experience a 20-minute meal that is both delicious and nutritious with this South African-inspired Sliced Eland Loin on Coconut Greens. This meal is packed with flavour and nutrients and is sure to be a hit with all your family and friends. Serves 2 Ingredients: 340g Eland loin (available from…

Butternut and feta quesadillas 20 minutes to prep Serves 2 Ingredients: 400g Butternut chunks 80g Feta, drained 50g Mozzarella, grated 3g Chives, roughly chopped 4 Tortillas 130g Red cabbage, finely sliced 5ml Ground cumin 100ml Crème fraiche 60ml Guacamole 1 Lemon, juiced Olive oil Salt and pepper Sugar/xylitol Method: Place a saucepan over a medium…

Summer chicken and lentil salad Serves 2 Ingredients: 2 chicken breasts 240g lentils, drained 80g mixed salad leaves 10g coriander 25g radish ½ chilli 120g cucumbers 65g red cabbage 2 limes, juiced 12ml five spice Dressing: 30ml fish sauce 30ml white wine vinegar 15ml olive oil 25ml water Salt and pepper Method: Add drained lentils…

Resident chef of Avondale Wine’s Faber, Eric Bulpitt, dishes up fresh fare to pair with the farm’s organic wine What’s unique about Faber? We are on an organic wine farm where we believe in the synergy between the land and its ambassadors. We strive to be more conscious about what, and how we use produce, and…