Pork Neck Roast (Seraphine)
Pork neck is browned, brushed with mild mustard, then braised with red wine, carrots, onions studded with cloves and bay, and roasting sauce. Finished by roasting at high heat, then gently at low temperature.
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Springbok Potjie
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.
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Wagyu Ribeye Bouchées in Red Wine Jus with Peppers and Carrots
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.
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Beef Tenderloin Cordon Bleu
A luxurious cordon bleu made with beef tenderloin steaks instead of pork. Stuffed with cooked ham and Gruyère, then breaded and fried until golden.
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Karoo Venison Gulasch with Juniper, Dried Apricot & Pinotage Gravy over Parsley Pomme Purée
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.
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Hungarian Goulash with Mashed Potatoes
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.
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Lamb Neck Gulasch with Tomato-Olive Sofrito, Rosemary and Creamy Samp Risotto with Pecorino
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.
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Karoo Venison Gulasch with Juniper, Dried Apricot & Pinotage Gravy over Parsley Pomme Purée
A refined South African take on gulasch: Karoo venison is seared, then gently braised in a Pinotage gravy with smoked and sweet paprika, juniper and aromatic vegetables. Dried apricots add a subtle fruit sweetness that echoes the wine, while a buttery parsley pomme purée makes an elegant, restaurant-style base.
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Classic Bavarian Beef Gulasch with Rooibos-Smoked Paprika, Red Wine and Buttered Chive Spätzle
A restaurant-style take on Bavarian gulasch tailored for South Africa: beef shin braised with rooibos-smoked paprika, red wine and beef stock until silky, served over tender spätzle glossed in butter and chives.
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Lamb Neck Gulasch with Tomato-Olive Sofrito, Rosemary and Creamy Samp Risotto with Pecorino
A refined South African-inspired dinner: tender lamb neck simmered gulasch-style with sweet paprika, rosemary and a tomato-olive sofrito, paired with a creamy samp “risotto” finished with pecorino for an elegant plated bowl.
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Classic Bawaria Beef Gulasch with Rooibos-Smoked Paprika, Red Wine & Buttered Chive Spaetzle
Slow-braised beef gulasch built on caramelised onions, rooibos-smoked paprika and red wine, finished with a glossy pan sauce and served over buttered chive spaetzle.
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Roast Beef Rib (Hohrückenbraten) (Seraphine)
Beef rib roast is seasoned, seared, then braised in red wine with onions, carrots, tomato, bay leaves, and cloves. Finished with gravy cube and “z'Wunder” roasting sauce mix and cooked first hot, then low and slow.
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Peri-Peri Chicken Quinoa Bowls with Roasted Butternut, Spinach, Cherry Tomatoes & Avocado
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.
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Sirloin Steak & Mixed Vegetable Quinoa Skillet with Caramelised Onions and Light Chakalaka
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.
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Grilled Cape Salmon with Lemon-Herb Quinoa, Steamed Green Beans & Tomato-Onion Salad
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.
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Cape Malay Spiced Chickpea-and-Vegetable Quinoa Curry with Trio of Sambals
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.
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Macadamia-Seared Wagyu Burgers Finished in the Oven
Premium Wagyu beef patties are quickly seared in macadamia oil for a deep crust, then finished in the oven to a precise 53°C internal temperature. Served with a fresh tomato-onion salsa and a simple green salad for a balanced South African-style dinner.
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Fondue à la Fribourgeoise
Gruyère and Vacherin are melted with dry white wine into a smooth fondue, flavored with garlic and Kirsch. Served with bread cubes for dipping.
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Macadamia-Seared Roast Beef Fillet with Swiss Herb Sauce, Roasted Seasonal Vegetables and New Potatoes
A lean whole beef fillet is seared in macadamia oil, roasted at 200°C to a rosy 53°C, rested briefly, then sliced and served with a fresh Swiss-style herb sauce, roasted seasonal vegetables and boiled new potatoes.
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Warm Roast Beef Fillet with Café de Paris Sauce and Oven Chips
A balanced, restaurant-classic Geneva pairing made realistic for home: tender roast beef fillet cooked to medium, a herb-spiked Café de Paris sauce made with less butter, and golden oven chips.
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Gourmet Filet (filet gratin wrapped in bacon)
Sliced fillet is lightly seared, wrapped in bacon, and baked in a creamy ketchup-paprika sauce. The dish is finished in a gratin dish in the oven.
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Swiss Riz Casimir (Quick Retro Chicken & Curry Cream)
Parboiled rice with pan-seared chicken in a fast curry-cream sauce, finished with drained canned fruit salad.
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Quick Chicken Curry Rice with Canned Fruit Salad
Creamy chicken curry served over fast rice, with drained canned fruit salad on the side for a sweet contrast.
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Pineapple-Curry Chicken over Rice (with Canned Fruit Salad)
Quick coconut curry with chicken strips, finished with a small spoonful of drained canned fruit salad for a sweet-tangy twist, served over fast-simmered rice.
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Cherry Tomato Ricotta Lemon Spaghetti
Spaghetti tossed with blistered cherry tomatoes and a quick ricotta-lemon sauce, loosened with pasta water.
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Creamy Salmon Spinach Tagliatelle
Fresh tagliatelle tossed in a quick cream-cheese sauce with wilted spinach and smoked salmon folded in at the end.
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Ruckzuck Peri-Peri Chicken Strips with Quick Tomato Sambal
Hot-pan peri-peri chicken strips with a fast chopped tomato-onion sambal on the side.
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Cape Malay-Style Egg Curry (Fast Stovetop)
Hard-boiled eggs warmed in a quick onion-tomato curry sauce made with curry powder.
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Boerewors & Onion Skillet with Quick Mustard Pan Sauce
One-pan boerewors and onions, finished with a fast wholegrain mustard pan sauce and wilted spinach.
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Smoked Fish Tomato Relish Spaghetti
Spaghetti tossed with a quick blistered cherry tomato and spring onion relish, finished with flaky smoked fish.
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Quick Boerewors Tomato-Onion Relish Wraps
Pan-seared boerewors with a fast tomato-onion relish, rolled into warm wraps.
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Peri-Peri Chicken Livers with Onion
Quick-seared chicken livers with soft onions, finished in a punchy peri-peri and lemon glaze.
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Chakalaka-Style Bean Skillet with Eggs
One-pan baked beans cooked with sautéed pepper and onion, finished with eggs steamed right in the sauce.
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One-Pan Chickpeas with Spinach & Feta (Lemony)
Crisp-edged chickpeas tossed with wilted spinach, finished with feta and lemon for a fast, bright one-pan meal.
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Lemon-Caper Tuna Spaghetti
Fast spaghetti tossed with a bright lemon-caper tuna pan sauce emulsified with pasta water.
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10-Min Tuna & Spinach Cream Skillet (for toast or rice)
One-pan creamy tuna and spinach skillet bound with cream cheese and garlic—fast protein for toast or rice.
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Grandma-Style Creamed Spinach & Fried Egg on Rye
Quick one-pan creamed spinach with a fried egg, served on rye bread.
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Spaghetti with Garlic, Lemon & Tuna (Aglio e Limone)
Quick pantry pasta: garlic-infused olive oil, tuna and lemon tossed with spaghetti and a splash of starchy pasta water for a light, glossy sauce.
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Creamy Pesto Ricotta Gnocchi
Store-bought gnocchi tossed in a fast pesto-ricotta sauce with blistered cherry tomatoes.
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Italian Tuna & Cannellini Bean Skillet with Rosemary
Warm, silky cannellini beans sautéed with garlic and rosemary, finished with tuna for a fast Italian-style lunch.
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Lemon-Parmesan Zucchini Ribbon Pasta
Quick sautéed zucchini ribbons tossed with garlic, lemon and parmesan for a light, fast pasta-style dish.
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Ham-Wrapped Leek & Spinach Skillet Rolls
Creamy leek and spinach filling rolled in ham, quickly warmed in the same skillet.
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Ham-Wrapped Green Asparagus with Lemon Butter Pan Sauce
Pan-seared green asparagus wrapped in warm ham, finished with a fast lemon-butter sauce made in the same pan.
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Ham-Wrapped Spinach Cream Cheese Frittata Wedges
Quick stovetop frittata with wilted spinach and cream cheese, cut into wedges and wrapped in ham for an easy savory finish.
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Ham-Wrapped Veg Stir-Fry Bundles with Garlic Yogurt
Fast high-heat mixed veg stir-fry wrapped in warm ham slices, served with a quick garlic yogurt sauce.
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Creamy Mushroom Gnocchi (Pan-Sauced)
Pan-seared gnocchi and mushrooms coated in a quick cream cheese sauce, finished with parsley.
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Tuna, Capers & Lemon Spaghetti
Fast spaghetti tossed in a lemony tuna-caper sauce emulsified with pasta water.
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Spaghetti with Lemon Ricotta & Spinach
Fast creamy pasta where ricotta turns into a silky sauce with hot pasta water; spinach wilts right in the bowl.
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