Prepare yourself for a posh blade steak feast. The tenderizing marinade is key if you want to grill this steak outdoors, pan-sear or broil indoors. An exotic Asian take on an ordinary blade steak. Enjoy this with an ice-cold feline-inspired craft beer.

 

Impress your dinner guests with this deliciously fluffy White Chocolate Souffle. Step up your game and pair it with a sweet Muscadel wine from Rietvallei Wine Estate in Robertson, South Africa.

 

Churros dunked in a chocolate chili sauce, paired with our Rietvallei Shiraz. Pairing wines with dessert has never been better.

 

Decadent and dark Black Cat doughnuts, courtesy of the resident chef at the KAT KULT Kondo! Soft like kitten fur and drenched in a silky chocolate ganache glaze, these sinfully delicious Black Cat ring doughnuts are not just for Halloween. Omit the black food colouring and you have a brown cat doughnut; omit the cat design altogether and you are left with a delicious, soft, chocolate-glazed ring doughnut.

 

While experimenting with new dishes is exciting, there are times when you crave a tried-and-true classic. With just one mouthful, you may go back in time, to a different location, or even to a different decade.

 

Friday, September 16 marks Mexican Independence Day, a fiesta-friendly day celebrating Mexico’s declaration of independence from Spain in 1810. In Mexico, and indeed all over the world, the occasion is filled with national pride, colourful parades, mariachi concerts and food, food, and more food.

 

This lip-smackingly good Waterblommetjie recipe is a South African favourite and serves 4.

 

In a pinch and need an easy dessert recipe you can make in under 1 hour? These 5 options will not only be ready quickly but will taste delightful too.

 

I really like food, all food. But there’s still nothing better than a burger sizzling from the grill. The perfect burger is definitely a summertime staple, and there’s nothing quite like firing up the grill and cooking a juicy burger. But how do you grill the perfect burger? 

 

Oxtail actually comes from the tail of beef cattle. At one time, oxtails actually did come from oxen, and eating them is just a part of nose-to-tail eating so common among Eastern European cooks. Today, oxtails are considered gourmet fare. The same is true of pork belly, once relegated to the sausage grinder.