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.

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. 

Who said meatballs can only contain meat? These days, meatballs are enjoyed all over the globe and come in many different forms. This plant-based take on meatballs resembles the flavors of Italian-American meatballs which are made with quinoa, black beans and herbs. 

Have you ever had a perfectly roasted, mouth-watering, golden crispy duck breast? Well, now you can make it at home! Perfectly paired with our Rietvallei Estéanna Cabernet Franc, Cabernet Sauvignon, Petit Verdot 2016. A pairing made in heaven. The Chimichurri sauce works great, bringing fresh and vibrant flavours to this dish.

Lasagne are rectangular sheets of pasta, layered with a choice of saucy meat recipes for the popular dish Lasagna. Lasagne is the plural referring to a number of sheets, while Lasagna refers to a singular sheet or the dish itself.

These mince cupcakes wrapped in bacon and topped with mash potatoes are pretty much the most indulgent meatloaf you’re going to meet.

It turns out that Fanta serves a much greater purpose than just a soft drink. It can also be used in a marinade for ribs. Fanta makes the pork ribs sweet and sticky, which ticks all the boxes!

A great seafood dish perfect for summer, the flavours are simple yet complex. Best served with fresh bread and some chopped parsley on top of the mussels.

Hand-chop beef and serve it up with an array of traditional goodies like capers, chives, shallots, and a runny egg yolk. But don’t stop there. Beef tartare can really be anything you want—that’s why it’s so amazing.

Here is a steak tartare recipe from from the chefs team at Pierneef à La Motte Restaurant.

Ingredients

• 100 g beef fillet, finely chopped
• 1 gherkin, finely chopped
• 10 capers, rinsed and drained, finely chopped
• 1 Small onion, finely chopped
• 3 ml Dijon mustard
• 5 drops Tabasco sauce
• 3 ml Worcestershire sauce
• 1 g Salt
• 2 g Black pepper, freshly cracked
• 1 g Aniseed, toasted
• 1 free-range egg yolk

Instructions

1. Place the chopped beef, gherkins, capers and onion into a bowl and mix well.
2. Add the mustard, Tabasco sauce, Worcestershire sauce, salt and freshly ground black pepper and mix well.
3. To serve, spoon tartare onto a plate and place the raw egg yolk on top, season the yolk with salt and some black pepper. Serve with toasted sourdough and some mustard cress.
4. Enjoy this dish with the 2017 Pierneef Syrah Viognier. Despite the wine’s elegant character, the spicy notes of the Syrah and the liveliness of the Viognier complement the intricate flavours of the tartare.