IMPORTANT NOTICE!
WELCOME, You are in the old website section up to 2011, please click HOME to view the website in the new 2012 design and system. THANK YOU!
Food
- Braai (6)
- Restaurant Reviews (19)
- South African Recipes (33)
Peppermint crisp pudding
Peppermint crisp pudding (AKA Transkei Mud)
Ingredients1 packet of tennis biscuits1 tin of boiled condensed milk (boiled for 3 hours) or tin of Caramel Treat500ml fresh cream (double cream)2 tablespoons sugarGrated peppermint crisp - lots of it or a large slab of peppermint crisp chocolate grated
MethodSmear half the tennis biscuits with half of the caramel condensed milk and layer a shallow square glass d ...
Venison bobotie
Ingredients 3 thick slices of bread, crusts cut off.125 ml cream45 ml butter1 kg pork mince2 onions, finely chopped2 carrots, grated60 ml mild curry powder20 ml turmeric30 ml apricot jam60 ml whole almonds, roasted and chopped30 ml seedless raisins30 ml fresh lemon juiceSalt and freshly ground black pepper125 ml cream125 ml butter-milk4 eggs beaten4 lemons or bay leaves
Method Pre-heat the oven to 180 degr ...
Vivat Bacchus (London Bridge, London)
Secretly tucked away from the hustle and bustle of London Bridge, there you will find the exquisite taste of Vivat Bacchus where owner Gerrie portrays an absolute passion for the wine and cheese concept. Gerrie opened Vivat Bacchus in Farringdon and after proving a huge success, the London Bridge venue was opened.Taking its name from the God of wine, Vivat Bacchus is an absolute must for all wine connoisseu ...
South Africa's melting pot of cuisine
Back before braais and potjie cook-offs, before mielie bread and koeksisters, before Ouma’s rusks and melktert, early South Africans were mostly hunter-gatherers, depending on foods such as tortoises, crayfish, coconuts, and squash to survive.
Later, biltong and beskuit became popular snacks among the original pioneers, proving to be a firm favourite among South Africans to this day.
Nearly 200 years aft ...
Victoria sponge
Ingredients220g self raising flour1tsp baking powder220g sugar, castor works better4 large eggs220g butter – softened1tsp vanilla extract20ml milkSeedless raspberry jamBeaten double creamIcing sugarMethodPrepare two cake tines (18 – 22cm in size), by lining and greasing them. Turn on oven to 175°. Sift dry ingredients into a bowl and add all other ingredients, whiz up till fully mixed and divide the mixtu ...
Classic trifle
Classic trifle reminds me of huge family gatherings, drunken aunts, guffawing uncles, kids charging around and generations of love, laughter and bonhomie. It has to be the funnest and prettiest thing to make. I don’t know where the advent of adding raspberry jelly to some trifles came from and you may include this if you wish, below however is the classic trifle recipe, with a splosh of extra sherry for th ...
Gaucho (Richmond, London)
You like great steak and wine right? Of course you do, you are probably from SA! Well, before you sit down to the gorgeous view of the river Thames with an Argentine bottle of wine and steak, ask for two people; the waiter, Ryan and the chef, Damon. These blokes know their Malbec from their Krug Grand Cuvee NV and their Bife De Cuadril (rump) from their Bife De Lomo (fillet) and will make your meal all th ...
Long Island Ice Tea
Ingredients½ Bacardi½ Vodka ½ Gin½ Tequila1 Butlers Triple Sec½ Lime2 Sour mixTop Coke
Mix into a Bavarian glassGarnish two long cocktail strawsSqueeze and lemon wedges
National Braai Day
Braai Day on 24 September marks a very important custom in South African circles: the fitful turning of raw meat on a grid, underneath which perfectly temperate hot coals cause the sizzling of, and cooking of aforesaid meat.
Originating from the Afrikaner people, braaing has since become a pastime for people of many different backgrounds in countries like South Africa, Zimbabwe, Namibia, Botswana and Zambi ...
Chakalaka 1 (Chiswick, London)
It’s always exciting to hear of and visit new South African restaurants and bars in the UK. As it turns out, my very first SA restaurant I visited was Chakalaka in Putney, so when they invited SA PROMO for their Chiswick branch opening, I made sure I was there.
Chiswick is a very affluent area of West London and Chakalaka’s new restaurant and lounge bar is located five minutes walk from Chiswick Park stat ...
Say Pasta (Wimbledon, London)
Say Pasta, a delightfully different South African inspired Italian restaurant in Wimbledon Village is definitely worth a visit. The Say Pasta chain was started up by Carl Say. Having lived in South Africa and travelled the world he learnt much about global cuisine.
Carl says, “I scoured the globe for decades to find the finest tastes and greatest dishes. Now I’ve blended classic Italian with everything fr ...
Cape Town Fish Market (central London)
Tucked away in the heart of central London, down a cobbled side road, The Cape Town Fish Market is a gastronomic adventure, exploring the flavours of South Africa.A fervent patron of the chain back home in South Africa, I relished in the thought of sampling its savoury offerings once again. Upon arrival, I was amazed at the sheer enormity of the restaurant – spanning two floors in its central London locatio ...
Dalmatian biscuits
These can be any biscuit recipe. Making cookie dough, rolling it out and using a range of cookie cutters is a riot. If there is anything left from either eating raw cookie dough, or guzzling the warm biscuits as they come out the oven, the real fun is icing. These Dalmatian biscuits have evolved to perfection and honour the memory of our more spots than brains Dalmatian; Dominique, or as my daughter called ...
BBQ Baby back ribs on the braai
2 racks of baby back ribsa cup of All Gold tomato sauce50ml Worcestershire Sauce50ml Mrs Ball Original chutney1 teaspoon of Aromat1 teaspoon Safari Vinegar1 cup of waterSalt and pepper to tasteHow to prepare
Mix all the ingredients together and you will have the perfect BBQ marinade at a fraction of the cost. Marinade your ribs 12 hours in advance although it is not necessary do so. Save the remaining mari ...
