Discover weekly highlights, global flavours and new ideas for your kitchen.
A returning highlight to keep the homepage alive and worth visiting again.
Wagyu ribeye is cut into bite-size cubes, marinated with seasoning and macadamia oil, then seared. Vegetables are sautéed and finished in a reduced red wine and beef stock sauce, then the meat is gently reheated to keep it tender.
Discover this wholesome recipes selected for this month: four delicious quinoa-based dishes, complemented by two additional healthy favourites. From light meals to satisfying main courses, this collection brings variety, balanced ingredients and fresh inspiration to your kitchen.
Seared sirloin is sliced over a skillet of quinoa cooked four ways—fluffy grains, crisped quinoa, quinoa “pilaf” with veg, and a quick quinoa-thickened chakalaka spooning—finished with sweet caramelised onions.
View Recipe
Cape Malay-inspired chickpea-and-vegetable curry gently spiced with turmeric, masala and bay leaf, served with quinoa cooked four ways (plain, toasted, coconut, and herb-lemon) and a side of classic South African-style sambals.
View Recipe
Cape salmon fillets are simply grilled with lemon and garlic, served over fluffy lemon-herb quinoa with steamed green beans and a classic tomato-onion salad.
View Recipe
Juicy peri-peri chicken served over quinoa prepared four ways (plain, lemon-herb, tomato, and toasted), topped with roasted butternut, baby spinach, cherry tomatoes, and avocado for a wholesome weeknight dinner.
View Recipe
Tender beef and vegetable kebabs seasoned with warm spices, paired with a bright quinoa tabbouleh loaded with herbs, tomato and cucumber.
View Recipe
A satisfying lunch bowl made with roasted vegetables, protein-rich quinoa and grilled halloumi, finished with a simple lemony dressing.
View RecipeFresh additions help the site feel active and worth revisiting.
Springbok loin is marinated with oil, mustard, and spices, then browned and braised in a red wine and beef stock broth until tender. The sauce is finished with cream, mascarpone, and a small amount of balsamic vinegar.
View Recipe
Wagyu ribeye is cut into bite-size cubes, marinated with seasoning and macadamia oil, then seared. Vegetables are sautéed and finished in a reduced red wine and beef stock sauce, then the meat is gently reheated to keep it tender.
View Recipe
A luxurious cordon bleu made with beef tenderloin steaks instead of pork. Stuffed with cooked ham and Gruyère, then breaded and fried until golden.
View Recipe
A refined South African dinner: Karoo-style venison gulasch built in four paprika “ways” for layered warmth, balanced by fruity Pinotage and tender dried apricot, spooned over buttery parsley potato purée.
View Recipe
A restaurant-style take on classic Hungarian goulash, made with well-browned beef, sweet and smoked paprika, and a rich tomato-onion sauce, served over buttery mashed potatoes. Finished with a touch of sour cream and fresh herbs for an elegant, comforting dinner.
View Recipe
A refined South African-inspired dinner: melting lamb neck braised with sweet and smoked paprika, enriched by a tomato-olive sofrito and rosemary, paired with a creamy samp “risotto” and a pecorino finish.
View RecipeUse this link to get access to a 30-day trial subscription to Cholesterol Coach.
Regularly updated inspiration from different kitchens and countries.
A featured recipe on the homepage that changes over time.
One destination per month to create a simple reason to return.
