Bacon, burgers, cheese and beer. Maybe not the healthiest of combos, but doesn’t it sound darn good to have this monster of a meal once in a while?

One of the reasons I am so fond of this curry is because it reminds me of a beef dish my late father used to make. It was made with blade beef, which was prepared the night before, lightly salted but generously seasoned with freshly ground black pepper and slow cooked, not a single minute rushed. Such care was always taken when he cooked beef, to ensure that the meat was tender and would literally just fall off the bone. But no matter how hard I try, I just can’t seem to recreate it the way he did! However, I drew on his adoration and love of beef with this recipe instead and my heritage as a meat-loving South African!

Keen to try your hand at a warm wholesome dish made with love in the comfort of your own home? Why not try this delightful The Table Bay hotel-inspired recipe that you can easily prepare with family or friends. Make your grocery list, get out your cooking pots and casserole dish, heat up the stove and get ready to take your cooking skills to the next level in just nine easy steps, by making a lamb shank, with barley risotto and butternut.

Homemade chocolate marshmallows that are perfectly soft, fluffy, and sweet. This is the only recipe you’ll ever need!

This delicious cake with quince and honey will bring some sunshine to any winter’s day.  Serve with a delicious glass of La Motte Straw Wine.

Whatever Harry Styles claims, we all know this is what “watermelon sugar high” really means!

This isn’t a true ceviche recipe because, rather than letting the lime juice do all the cooking, the shrimp are boiled in water very quickly. But the shrimp get drenched in tequila, so who cares?

According to the cookbook, Ukutya Kwasekhaya: Tastes from Nelson Mandela’s Kitchen by Xoliswa Ndoyiya, the personal chef of Nelson Mandela, the late president had a preference for simple, traditional food. One of his favourites was oxtail and in celebration of Mandela Day on 18 July, Chef Christiaan Visser suggests this recipe for Oxtail with samp and recommends you enjoy it with a refreshing carrot and pineapple salsa. 

Appearances can be deceptive, especially in the world of instagrammable victuals. Pastry cooks and aspiring bakers are using unusual decorations to turn regular meals into decadent cakes that resemble the real deal.

Who does not like a proper Cheese Burger? Our Cheese Burgers on the Braai are easy to make with only a few pantry staples, a generous slice of Cheddar and of course, a glass of Leopard’s Leap Natura De-alcolised Classic Red!