If we were to ask you what the main ingredients of wine are, you probably wouldn’t think twice before saying grapes, water and yeast, right? But the uncorked truth is that there’s something called ‘fining agents’ lurking in your wine. So long as you can enjoy it with your steak, you probably wouldn’t care about this unless you were vegan, in which case, you should probably listen up close…

Most people assume that wine is mainly made from grapes, thus making it vegan, but certain processes involved in traditional winemaking may require animal-based products.

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Not all wines are made equal

Winemaking has evolved to include more sustainable, biodynamic processes and vegan practices, making it more suitable for environmentally conscious consumers. While most wine brands have adopted more sustainable practices in recent years, others still adhere to traditional methods, which might require animal-derived ingredients.

Why your wine might not be vegan-friendly

One such ingredient is a fining agent, which removes any impurities and sediment from the wine before bottling the final product. Traditional fining agents used during the process of clarifying wine include:

• Gelatin: this is one of the more common animal-based ingredients used in many commercially processed foods such as candy, desserts, stock, and even wine.
• Egg whites are used as a binding agent to aggregate impurities before removing them.
• Isinglass, a form of collagen and probably the worst of the three, is derived from the dried membranes of fish bladder – originally, beluga sturgeon was used; cod and hake were used in later years. Isinglass clarifies the wine and removes any impurities, including yeast residue. Isinglass is favoured over gelatin, which impacts the viscosity of the wine. It’s also more effective and accelerates the sediment process. Isinglass is sometimes used in beer brewing, and white and sparkling wine production.

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Other non-vegan ingredients used in winemaking

While fining agents are extracted from the wine before bottling the final product through a process called filtering – meaning that virtually no trace particles are left. Vegans, and some vegetarians, consider this a contentious issue, as animal-based products are sometimes used in this method, making it non-vegan.

Casein, a milk-based protein used in many commercial and industrial products like paint, is also implemented in winemaking. The protein enhances the texture and mouthfeel of the wine. Since casein itself is a protein and doesn’t contain lactose, some might argue that it’s not a dairy product, but wines containing casein are not usually regarded as ‘vegan-friendly’.

Honey: although uncommon, some winemakers use honey during fermentation to introduce more sugar and feed the yeast – this increases the alcohol content of the wine and lends a more complex flavour profile. Since honey is not plant-based, winemakers that are producing vegan-friendly wines will avoid using it and instead rely on non-animal-derived agents to increase the sugar/alcohol levels of the wine. Tartaric acid is one alternative to honey; adjusted pH levels also help reach the desired acidity.

 With the rise of veganism, consumers are seeking more sustainably produced products. Certain winemakers thus avoid using animal-derived ingredients, relying on alternative agents or allowing the impurities to settle over time before removing them. Such wines are usually labelled as ‘unfiltered’ or ‘unrefined’.

Thankfully, most of the wine in your wine cabinet probably won’t contain fish bladder particles, as many winemakers have pivoted to using activated charcoal, bentonite clay, silica gel and plant-derived substances like pea and potato protein as fining agents.

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But does vegan wine taste different from non-vegan wine?

For the most part, the tasting notes and quality of wine are determined by the terroir and the grape varietal used; conditions like climate and methods used during the winemaking process also contribute to the expressed flavours/notes of the final product. These aspects ultimately impact the overall taste of the wine, meaning there could be a slight difference in taste between vegan and non-vegan products. But, if a batch of grapes subjected to similar growth conditions were used to make vegan and non-vegan wine, the difference in taste would be undetectable. However, some would beg to differ…

Some wine connoisseurs would argue that fining agents like gelatin and egg whites lend more body and enhance the overall flavour profile of the wine.

Additionally, isinglass might soften the tannins in the wine, improving the mouthfeel and helping create a less astringent/bitter taste or dry note – higher tannins produce a drier mouthfeel.

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How do I know if wine is vegan-friendly or not?

Decoding labels can be tricky, as not all brands are transparent with consumers about the practices used. Wine labels might be advertised as ‘organic’, but not all wines are branded as vegan-friendly.

The great news is that today’s wine market is saturated with vegan-friendly options, and brands that promote biodynamic practices and cater to conscious consumers, those with allergies, as well as vegans and vegetarians.

Learn all about these lesser-known wine varietals.

“Where do you get your protein from?” – this is probably the most common question asked by non-plant based eaters to vegans. Newsflash! Not all protein has to be animal-based. There are lots of great sources of protein for vegans that are plant-based and just as, if not more, nutritious as animal-based ones. Let’s debunk some myths about protein for vegans.

Vegetarian Versus Vegan

Firstly, let’s just clarify the difference between following a vegetarian lifestyle and a vegan one. Vegetarians will not eat animal products (i.e. meat), but may still include animal byproducts such as milk and eggs in their diets.

Vegans, on the other hand, eat a purely plant-based diet and abstain from eating anything to do with animals, be it the product or a byproduct thereof.

Being vegan not only encompass omitted animal products from the diet but often extends to the avoidance of using any and all products derived from animals. This can include – but is not limited to – things such as honey, gelatine, wool or leather, as well as products that have known ties to animal testing or the destruction of habitats (for example palm oil).

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I Want to be a Supreme Athlete!

So, back to protein… there are a lot of myths surrounding the need for animal protein, not only to survive but to build healthy muscles. While it’s true that animal protein does these things, the truth is that you can get the same amount of complex proteins from plant-based sources.

If you’re thinking of using this as an excuse as to why you can’t aspire to live the life of a supreme athlete, think again. There are a number of well-known athletes at the very top of their game that promote living a vegan lifestyle – Nate Davis (UFC World Champ), Serena and Venus Williams, Novak Djokovic, Lewis Hamilton and Tia Blanco, to just name a few. Let’s bust some common myths about protein for vegans.

Debunking Myths: Protein & Veganism

Myth 1: The vegan diet is protein-deficient & ‘incomplete’

Many top-tier vegan athletes would disagree with this statement. While most sources of protein in the vegan diet do not have all amino acids in a single source, other sources make up for that discrepancy.

The human body is extremely smart; it will store amino acids in a type of reserve if it has no need for it at a certain time. So, if you don’t get all the essential amino acids in your first meal, the next meal will make up for the amino acids not consumed in the first sitting.

Try these vegan protein sources

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Myth 2: Vegetables contain more protein per calorie than meat

This well-known comparison has been seen often: beef 6.4 g of protein per 100 calories versus broccoli 11.1g of protein per 100 calories. To an extent this is true, however, you need to check both the portion size and the protein quality of your portion. The broccoli portion would almost be three times larger than the beef and would not hold all the essential amino acids within it.

Sure, the beef would hold all the essential amino acids, but the saying is true – too much of a good thing is bad. Too much red meat protein in your diet can lead you to be more susceptible to certain diseases, and that’s besides the negative effects that commercial farming practices have and the cruelty involved.

The fact is you need to be clued up to get the right amount of complete protein from the right sources and it is totally possible. Refer to myth 1 for great plant-based proteins.

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Myth 3: You must consume dairy to get calcium, protein & other essential nutrients

There are plenty of alternative milk sources available these days (sometimes referred to as ‘mylks’) such as soy (check on the sustainability before you buy), coconut milk, almond milk, rice milk and various milk alternatives. They contain protein and nutrients and are often lower in calories than dairy milk.

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Myth 4: Vegan Diets Make You Weak

Again, top athletes and fit vegans will disagree. Vegan body builder and Mr. Universe competitor, Barny du Plessis, is proof of that.

As Barny says, “Some of the strongest animals in the world eat a plant-based diet – think gorillas, elephants and buffalos!”

Many of those who have switched to a vegan diet say they feel stronger and have more endurance. A lack of strength in a vegan diet is a complete myth – as long as you ensure you are getting the protein, vitamins and minerals you need for your body type and weight.

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So, Should I Become a Vegan?

There are many benefits to the vegan diet, both environmentally and health-wise. Being vegan takes dedication and thorough research – it is a lifestyle choice that needs to be considered and followed properly to maintain optimum nutrition.

It’s easier than you think though, and with so many options readily available, it’s getting easier and easier to ‘convert’.

Read our interview with Garth Tavares, AKA Cape Town Vegan on his lifestyle change. As an easy reference, see our guide on vegan substitutes.

So, you’re thinking of making the leap to a vegan diet? Good for you. Whether your choices are based on health reasons or humanitarian ones, being vegan is great for your general wellbeing. It may seem a little daunting to transition to an all-plant diet, but in reality, it’s not. This is our helpful guide to a few easy vegan substitutes you can make in your day-to-day diet to make the switch to a vegan lifestyle easier.

Vegan Substitutes for Dairy Milk

This is an easy one, as there are loads of really good quality milk alternatives available. The only hard part is choosing which one you want to go for – there’s almond, oat and rice; the list goes on and on. You can also use your milk alternative in the exact way you would use regular milk in your tea, desserts and sauces like béchamel.

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Vegan Substitutes for Dairy Yoghurt

Gone are the days that your only option for yoghurt was soy. Coconut yoghurt is here and it’s so good – even non-vegans are making the switch to that ‘co-yo’ life. Use it as you would regular yoghurt, make dips with it, or even eat it straight out of the tub. The only downside is that it can be pretty expensive, but it’s super easy and fairly cheap to make your own.

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Vegan Substitutes for Eggs

Now, vegans generally aren’t looking to replace their morning eggs (and in case they are, a tofu scramble will do the trick), it’s more that replacing eggs in baking and cooking can be tricky. When making your favourite baked good, you can substitute one egg with a ¼ cup (60 ml) of applesauce or one mashed banana. If you’re concerned that you’re going to taste those, then you can combine 1 tablespoon (15 ml) ground flaxseed with 3 tablespoons (45 ml) water, and leave to sit for a little bit. Once the mixture has rested, you will be left with a sticky, egg-like consistency that works well as a binding/thickening replacement.

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Vegan Substitutes for Butter

Margarine and soy-based butter are the easiest butter alternatives you can get hold of. Sometimes, you can find an olive-oil-based butter too, which is the nicest for spreading on bread and eating as is. Obviously, if you’re looking for something creamy and buttery to spread on your morning toast, don’t forget about the humble avocado and the vast range of nut butters available.

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Vegan Substitute for Mayonnaise

Vegan mayos are readily available and so good; you wouldn’t even know that they’re egg free. You can also whip up your own batch of vegan mayo with aquafaba. ‘Aqua-what-a?’ – it’s just the liquid left over from draining chickpeas, or any canned bean actually. Use a couple of tablespoons where you would an egg and add your oil as usual. This mayo is actually a lot more stable than the standard egg-based ones, so even if you’re not vegan, try your hand at it if you think making regular mayo is scary.

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Vegan Substitutes for Cheese

This is one the easiest changes to make, thanks to the invention of cashew cheese. Essentially a mix of blended soaked cashews, water and the flavour of your choice, cashew cheese has that creaminess you crave (see how to make vegan cashew cheese). Unfortunately, you won’t have much ‘meltiness’ with cheese alternatives, but you can make or buy softer versions of them, so that they feel gooey. If you’re missing that grating of Parmesan on top of your pasta, look no further than nutritional yeast. It’s funky, salty and packed with umami – exactly what you want all over your pasta.

Check out these delicious vegan recipes.

Want to add more plant-based meals to your weekly rotation? Whether you’re new to vegan cooking or just want some fresh ideas, we’ve got you covered with these flavourful and fuss-free dishes. From meat-free marvels to braai mains and decadent desserts, these easy vegan recipes are sure to impress.

Brekkie Bites

Start your day with one of these tasty, dairy-free breakfast bites.

Chia & Chocolate Avocado Breakfast Cups

Breakfast or dessert? Why not have both with these chocolaty breakfast cups.

Recipe for Chia & Chocolate Avocado Breakfast Cups

Coconut & Berry Chia Pudding Breakfast Parfaits

This berry-licious, peanut-butter-filled brekkie will make anyone a morning person.

Recipe for Coconut & Berry Chia Pudding Breakfast Parfaits

Carrot Cake Smoothie Bowl

Carrot cake tastes delicious in any form – this smoothie bowl is all the proof you need.

Recipe for Carrot Cake Smoothie Bowl

Vegan Lemon, Chia and Nut Granola

Wholesome and filled with anti-oxidants, this nutty granola bowl is one tasty breakfast!

Recipe for Vegan Lemon, Chia and Nut Granola

Vegan Cannellini Bean Shakshuka

One of our favourite vegan recipes, for sure!

Recipe for Vegan Cannellini Bean Shakshuka

Green Mamba Spinach Smoothie

Topped with coconut crumble and filled with loads of spinach, this smoothie will help you power through the day.

Recipe for Green Mamba Spinach Smoothie

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Beyond the Salad

New to the plant-based lifestyle? You’ll love these vegan recipes that go beyond salads.

Crunchy Nacho Cauliflower Bites

Warning, these crunchy cauliflower bites are super addictive! Dunk into the honey-chilli mayo for the best bite.

Recipe for Crunchy Nacho Cauliflower Bites

Beetroot Falafel on Flatbread with Guacamole

This vegan recipe for beetroot falafels will become your go-to midweek meal.

Recipe for Beetroot Falafel on Flatbread with Guacamole

Plant Based Sausage & Olive Pasta

Treat dinner guests to this meat-free marvel. Drizzle with olive oil and garnish with fresh basil for a delicious mouthful.

Recipe for Plant Based Sausage & Olive Pasta

Plant Based Almost-a-Curry Burger

If you love curry and burgers as much as we do, try this vegan recipe.

Recipe for Plant Based Almost-a-Curry Burger

Vegan Pakoras with Mango and Coconut Chutney

These pakoras are our go-to when we’re craving something plant-based and tasty.

Recipe for Vegan Piece Pakoras with Mango and Coconut Chutney

Rice Paper Rolls with Meat-free Fillets, Red Cabbage and Quinoa

Easy to make and snack-tastic, these rice paper rolls are ideal for entertaining friends.

Recipe for Rice Paper Rolls with Meat-free Fillets, Red Cabbage and Quinoa

Miso-glazed Aubergines with Vegan Miso-Mayo

Vegan or not, you can’t help but admit that ‘Miso-glazed Aubergines’ sound delicious, right?

Recipe for Miso-glazed Aubergines with Vegan Miso-Mayo

Smashed Baby Potatoes with Rocket & Basil Pesto

Crispy potatoes and pesto are the perfect pairing!

Recipe for Smashed Potatoes with Rocket & Basil Pesto

Vegan Hot & Spicy Burger Jaffles with Coriander Sauce

This South African classic gets a vegan makeover. Enjoy with spicy atchar and coriander sauce for the ultimate bite.

Recipe for Vegan Hot & Spicy Burger Jaffles with Coriander Sauce

South Indian Lemon Rice

A fragrant rice dish packed with zesty flavour, hot chillies, and cashews for texture.

Recipe for South Indian Lemon Rice

Tomato & Coriander Dhal

This dhal redefines the way we think about comfort food.

Recipe for Tomato & Coriander Dhal

Cape Malay Curry

A vegan take on the classic, that is packed full of sweet and spicy flavours.

Recipe for Cape Malay Curry

Chick’n Shiitake Mushroom Risotto

This deliciously creamy mushroom risotto will keep you satisfied for hours.

Recipe for Shiitake Mushroom Risotto

Vegan Roast Pumpkin & ClemenGold Soup

A hearty and warming dish made delicious by the combination of pumpkin and citrus.

Recipe for Roast Pumpkin Soup

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Vegan ‘Junk’ Food

Satisfy fast food cravings with these vegan recipes that won’t leave you feeling sluggish.

Vegan BBQ Tofu Bao

Ridiculously tasty Vegan Tofu Bao buns filled with umami mushroom and pickled veg. Yum!

Recipe for Vegan BBQ Tofu Bao with Guacamole, Mushrooms & Pickled Onion

Cauliflower Steaks with Cashew Cheese Sauce

Is there anything that cauliflower can’t do? The cashew ‘cheese’ sauce is seriously to-die-for!

Recipe for Cauliflower Steaks with Cashew Cheese Sauce

Green Pizza with Guacamole, Veggies & Chickpeas

These gorgeous green pizzas are a tasty way to feed a hungry crowd.

Recipe for Green Pizza with Guacamole, Veggies & Chickpeas

Vegan Poppadoms with Spicy Veg & Crumbed Nuggets

Spicy vegetables with a creamy cashew and peach chutney drizzle? Yes, please!

Recipe for Vegan Poppadoms with Spicy Veg & Crumbed Chicken-style Nuggets

Vegan Schnitzels with Dill Sauce & Dairy-free Potato Salad

Golden brown plant-based schnitzels drenched in a creamy dill sauce, served with a tangy German-inspired potato salad – absolutely divine!

Recipe for Vegan Schnitzels with Creamy Dill Sauce & Dairy-free Potato Salad

Tropical Burgers with Coconut Cream & Salsa

Plant-based burgers cooked over the braai, then topped crispy onion bits and a fruity salsa.

Recipe for Tropical Burgers

Plant-based Braai ‘Sausage’ with Asian Chakalaka

A South African staple with a vegan and Asian twist.

Recipe for Plant-based Braai ‘Sausage’ on a Pretzel Roll with Asian Chakalaka

Loaded Hot Dogs with Curried Mustard & Fried Onion Rings

Salsa-topped hot dogs with curried mustard and crispy fried onion rings – delicious!

Recipe for Loaded Hot Dogs

Vegan Meatball Subs

These Vegan Meatball Subs, filled with nutty mushroom and lentil meatballs, are perfect for a braai with friends.

Recipe for Vegan Meatball Subs

Vegan Mushroom Taquitos

A fun, Mexican-inspired meal that is ideal for lunch, dinner or even as a party snack.

Recipe for Vegan Mushroom Taquitos

Vegan Corn Chowder with Prawn-style Pieces

An easy vegan recipe that is delicious. The prawn-style pieces and chargrilled corn add lovely texture in this comforting vegan dish.

Recipe for Vegan Corn Chowder with Prawn-style Pieces

Vegan Buffalo Cauliflower Bites

Arguably better than chicken nuggets, this easy vegan recipe is super tasty.

Recipe for Cauliflower Bites

Vegan Meat-free Mince & Lentil Sloppy Joes

A casual midweek meal that’s ready in no time and ideal for the whole family.

Recipe for Vegan Meat-free Mince & Lentil Sloppy Joes

Cheesy Vegan Nachos topped with Nuggets & Salsa

These crunchy nachos are topped with creamy vegan cheese sauce, plant-based nuggets, all the fixings, and chilli for a spicy kick.

Recipe for Cheesy Vegan Nachos

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Satisfying Salads

We’ve rounded up our best salads for our vegan friends.

Vegan Roast Veggie Bowl with Qunioa

A harvest bowl filled with all the good stuff! This roast veggie bowl is filling, delicious and, most importantly, nutritious.

Recipe for Roast Veggie Bowl

Vegan Asparagus, Broccoli & Fine Bean Salad

The perfect vegan side for any dinner party!

Recipe for Vegan Salad

Lime Quinoa Salad with Chimichurri

A filling salad that’s perfect as a work lunch – your co-workers will be full of food envy.

Recipe for Lime Quinoa Salad

Quinoa Salad with Roasted Cauliflower

Enjoy warm or cooled all year round; for a vegan take, replace the honey with maple syrup.

Recipe for Quinoa Salad with Roasted Cauliflower

Spinach, Baby Gem & Herb Salad with Dates & Cashew Nuts

Simple yet oh-so-delicious. The dates and cashew nuts take this salad to the next level.

Recipe for Spinach, Baby Gem & Herb Salad with Dates & Cashew Nuts

Tabbouleh Salad

Swap the couscous for bulgar wheat and make this herby, zesty and refreshing salad.

Recipe for Tabbouleh Salad

Kisir Salad

This is a tough-to-beat Turkish bulgur salad.

Recipe for Kisir Salad

Vegan Mixed Grains & Pulse Salad

Nutritious and filling, you could serve this as a side dish at family dinners, or enjoy the whole bowl to yourself – no judgement here.

Recipe for Vegan Mixed Grains & Pulse Salad

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Vegan Snacks

These Mediterranean plant-based snacks will inspire guests to become vegan full-time.

Cauliflower Latkes with Vegan Tzatziki & Baby Marrow Ribbons

These mini cauliflower latkes make for a tasty mouthful and are the perfect vegan canapé for entertaining friends. Top with vegan tzatziki and baby marrow.

Recipe for Cauliflower Latkes with Vegan Tzatziki & Dill Marinated Baby Marrow Ribbons

Vegan Courgette Frittata

An easy vegan recipe that will make it onto your weekday rotation. A vegan frittata that is perfect for a light lunch or supper served with a side salad.

Recipe for Vegan Courgette Frittata

Vegan Maple-roasted Hasselback Sweet Potatoes & Butternut

This delicious vegan dish is sweet and nutty, making it the perfect complement to any savoury dish.

Recipe for Vegan Maple-roasted Hasselback Sweet Potatoes

Vegan Brinjal Biltong

We love this vegan take on biltong using the humble brinjal – just as tasty as the real thing!

Recipe for Vegan Brinjal Biltong

Beetroot Falafel With Creamy Cashew Sauce

As easy to make as regular falafel; serve with creamy cashew sauce for that extra zing.

Recipe for Beetroot Falafel

Homemade Falafel with Grilled Aubergine & Pickled Salad

Falafel is a veggie’s delight. Nibble on its own or create a killer shawarma.

Recipe for Falafel

Roasted Masala-spiced Nuts

The ultimate snack to munch on while you wait for mains.

Recipe for Roasted Masala-spiced Nuts

Marinated Peppers

Add to salads, mezze boards or eat alone. Just be sure to have a jar of these in your fridge.

Recipe for Marinated Peppers

Tomato Ezme

We love this delicious Turkish mezze dish made from tomatoes and red peppers. Spread over breads or toss in salads.

Recipe for Tomato Ezme

Vegetable Terrine with Cashew & Coconut Cream

Impress guest with this veggie-packed terrine, serve with toasted bread for an easy starter.

Recipe for Vegetable Terrine

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Easy Vegan Dips

Add an extra layer of flavour to your salads and snacks with these easy-to-make vegan dips.

Healthy Homemade Hummus

Forget about store-bought hummus, this vegan recipe for Homemade Hummus makes the ultimate party dip.

Recipe for Healthy Homemade Hummus

Raspberry Dressing

Zhush up your salads with this irresistibly tart and delicious dressing.

Recipe for Raspberry Dressing

Pea Hummus

Get ready to up your hummus game with these three life-changing additions. First up, peas!

Recipe for Pea Hummus

Avocado Hummus

As if we needed another reason to love avo; we’ve snuck this gorgeous green fruit into our hummus for a super creamy and filling dip.

Recipe for Avo Hummus

Beetroot Hummus

Adding beets to hummus lends earthy flavour and a sly hit of sweetness, plus it’s purple!

Recipe for Beetroot Hummus

Aquafaba Mayonnaise

Never again will you turf your chickpea brine; champion zero-waste cooking and make this amazing vegan mayo.

Recipe for Aquafaba Mayonnaise

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Easy Vegan Sweet Treats

Being vegan doesn’t mean you have to miss out on the sweeter things in life…

Chocolate Bundt Cake with Avocado Oil

Can you make an amazing cake without eggs and dairy? Yes, you can! This decadent dark chocolate cake is made with avocado oil and the crumb is rich and moist.

Recipe for Vegan Chocolate Bundt Cake with Avocado Oil

Vegan Flapjacks with Whipped Coconut Cream & Berry Coulis

Make this at your next brunch, everyone will be impressed. Drench in maple syrup, and top with a cloud of coconut cream and the sweetness of berry coulis – yummy!

Recipe for Vegan Flapjacks

Coconut Milk, Almond Flour & Berry Cake Sandwich

Gluten and dairy-free, but don’t worry – this sandwich is filled with flavour.

Recipe for Almond Cake Sandwich

Tropical Vegan Coconut, Mango & Lemon Ice Cream

This no-churn, creamy vegan ice cream tastes like a tropical dream.

Recipe for Tropical Vegan Ice Cream

Vegan Passion Fruit & Coconut Tart

The perfect ending to a meal. This tart hits all the spots, everyone will love it.

Recipe for Passion Fruit Tart with Vanilla Coconut with Mango Sorbet

Love baking? Check out this vegan baking substitute guide.

Just because they look and taste like nuts, that doesn’t mean they are. Surprised? Well, you and most of the world wouldn’t be wrong to assume it, but the truth is more complex – in a nutshell, peanuts are not nuts.

Peanuts are part of the legume family, which includes beans, lentils and chickpeas. While tree nuts like almonds and pecans grow on trees, peanuts grow underground in pods. This is why peanuts are classified as legumes rather than tree nuts.

… peanut allergies are often grouped with tree nut allergies due to the similar immune responses they can provoke.

Unpacking the Truth

In the botanical sense, nuts are hard-shelled fruits that do not split open to release their seeds, like acorns. However, peanuts grow in pods that split open, similar to other legumes like peas and soybeans. The key difference is in their origin and growth – peanuts belong to the Fabaceae family, whereas tree nuts come from different plant families such as Fagaceae (for acorns and chestnuts) or Juglandaceae (for walnuts and pecans).

Part of the confusion comes from how we use peanuts in cooking. They share many characteristics with tree nuts – they’re crunchy, nutrient-dense and full of healthy fats. Plus, they’re commonly used by the snack food industry.

Another reason is how we label foods. Just like tomatoes are considered vegetables in cooking but are technically fruits, peanuts are called ‘nuts’ for culinary purposes because of their similar texture and uses. So, even though they don’t meet the botanical definition, the word ‘nut’ is mostly used by association.

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In a Nutshell

Though they belong to different plant families, peanuts are nutritionally comparable to tree nuts. They are rich in protein, healthy fats, vitamins and minerals. In fact, peanuts are an excellent source of biotin, niacin and vitamin E. They also contain antioxidants like resveratrol, which has been linked to heart health.

Peanuts can be a good substitute for tree nuts, especially for those wanting to save on cost – but if you have a nut allergy, you might think twice…

Even though they are legumes, peanut allergies are often grouped with tree nut allergies due to the similar immune responses they can provoke. This is why people with a peanut allergy are advised to avoid peanuts and tree nuts, despite their botanical differences.

One thing is certain, we can’t get enough of peanuts. If you love them as much as we do, scoop up these yummy peanut butter recipes. For more food news, follow us on Instagram.

If you’ve ever had a disappointing bowl of pasta that left you feeling like you’d committed a culinary crime, you’re not alone, we’ve all been there – dealing with overcooked noodles or a lacklustre sauce. But fear not, we uncover six of the worst pasta blunders and teach you the best secrets for making the perfect pasta.

1. Boiling to the Point of No Return

Let’s start with a classic mistake: overcooking your pasta until it resembles a soggy mess. Remember, pasta needs to be cooked al dente, meaning it should have a slight bite. The key to the perfect pasta texture is achieving that al dente sweet spot. Pasta secca (dry/store-bought pasta) and pasta fresca (fresh homemade pasta) require different cooking times due to their varying ingredients and textures.

Dry pasta typically requires around 7 to 12 minutes of boiling time, but always taste-test for al dente doneness and check the instructions on the packaging. Fresh homemade pasta cooks much faster, usually taking only 1 to 3 minutes, so keep a close eye on it to prevent overcooking. Cook your pasta until it’s firm, but not too hard – watch the clock and test it a minute or two before the recommended cook time.

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2. Pasta Cold Plunge

Rinsing your pasta is the biggest cardinal sin after breaking your pasta in half. Even if you’re in a rush to cool your pasta down, subjecting it to a cold plunge by rinsing it under a stream of cold water is not the answer. The cold water not only stops the cooking process, but also washes away the starch that helps the sauce adhere to the strands and strips the flavour from the pasta.

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3. Underseasoning Pasta

Here’s a secret the perfect pasta: adding enough salt to the cooking water. Salt enhances the natural flavour of the pasta. Be generous and add about one tablespoon of salt for every half kilogram of pasta; the amount of salt used also depends on how much water you have in your pot. If you feel that it’s not enough, add a little more – your pasta water should taste like the sea, but make sure that it’s not a hypertension overkill.

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4. Toss & Coat

If you end up with a bland, watery sauce that refuses to cling to your noodles, the reason is that you haven’t properly tossed your cooked pasta in the sauce. After draining the pasta, don’t let it sit for too long. Transfer it directly to your pan with the sauce and toss until every strand is coated. This ensures that each bite is bursting with flavour.

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5. Sauce Overload

It’s easy to fall into the trap of drowning your pasta in sauce. But remember, pasta is meant to be the star of the show, not the sauce – a saucy spag’ Bol or ragù pasta is the exception here. Otherwise, use just enough sauce to coat the noodles evenly, allowing their flavours to shine through. You can always serve extra sauce on the side for those who like it saucy.

Different pasta shapes also work best with specific sauces. For example, long, thin noodles like spaghetti or linguine pair well with oil-based sauces, while chunky sauces tend to cling better to tube-shaped pastas like penne or rigatoni. Match your pasta and sauce wisely for the perfect plate of pasta.

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6. The Great Oil Debate

Some swear by adding oil to pasta water, while others dismiss it entirely. Let’s set the record straight: adding oil to your pasta water won’t prevent sticking. Water and oil don’t mix, so that little drizzle of oil won’t create a barrier between your pasta and the pot – it will simply float on top, doing nothing to benefit your pasta.

If you want to prevent sticking, here’s a foolproof method: use a large pot with plenty of boiling water and give your pasta a gentle stir after adding it. This ensures that the noodles won’t clump together and stick to the bottom. Adding oil to the pasta water can also give your pasta a slick coating that prevents the sauce from adhering properly. This can result in a slippery, flavourless mess. If you’re aiming for a sauce that clings lovingly to your noodles, skip the oil. Instead, use a generous amount of boiling water. A large pot with plenty of water will give your pasta enough space to move around, reducing the chances of it sticking.

Now that you can make the perfect pasta, try these 26 delicious & easy pasta recipes. 

Pine nuts – these tiny, tear-drop-shaped nuts are so expensive, they might make you shed a tear or two. If you’ve ever contemplated making your own basil pesto, you’re better off buying a jar of the herby green goods, as they cost peanuts compared to raw pine nuts. Seriously though, why are pine nuts so expensive?

In 2023, the average wholesale price for pine nuts was reportedly USD 73.40/kg – approximately R1343,32/kg – some online retailers might ask for more, and that’s excluding delivery.

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Where do pine nuts come from?

If you’ve ever wondered whether pine nuts are derived from pine trees, why yes, they are. Pine nuts are edible seeds derived from pine cones, produced by pine trees. Before you get ideas about harvesting pine nuts from your backyard or a nearby forest, you should know that not all pine trees produce edible pine nuts. Of the 250 odd species that exist in the world, only 29 different pine tree species produce edible pine nuts.

Although not indigenous to South Africa, Pinus pinaster (a species of pine tree) grows throughout the Cape and Drakensberg regions.

While pine nuts are popular in Mediterranean cuisine, they are native to the northern hemisphere. Pine nuts are mostly produced in Asia, The United States and certain European regions. To date, China is the world’s leading exporter, followed by Pakistan, Russia and Germany. Pine trees are also grown in South Africa, forming a significant part of the forestry industry. You’re probably wondering why pine nuts are so expensive if they are grown in various parts of the world…

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Why are pine nuts so expensive?

Macadamia nuts are historically the most expensive nut in the world – even in South Africa, which is reportedly the world’s largest exporter. However, the price has decreased slightly in recent years as a result of a lowered demand for luxurious items amidst inflation. Pistachio nuts are the second most expensive nut in the world – due to the large amounts of water required to harvest them – while peanuts are the cheapest nut.

In 2023, the average wholesale price for pine nuts was USD 73.40/kg – approximately R1343,32/kg – some online retailers might ask for more, and that’s excluding delivery. Although widely consumed, pine nuts remain one of the most expensive nuts in the world, why is this you ask? Well, there are a couple of reasons…

Growth & harvesting

Pine trees are what you would call ‘late bloomers’ – they take quite some time to mature; certain pine trees only produce pine cones (containing nuts) after 25-30 years. Besides this, pine trees are also difficult to harvest and involve extremely labour-intensive processes. The cones are first hand-harvested followed by sun-drying and deshelling the cones before the nuts are extracted. Because the cones take a while to process and harvesting is difficult, the nuts are rather expensive.

Limited production areas

They are usually imported from Mediterranean countries, as well as the U.S. and Asia. The importing costs are thus high, as pine nuts need to be transported and preserved properly before being exported to other regions.

Supply vs. demand

Pine nuts are in high demand, more than can be supplied. Similar to macadamia nuts, the cost of pine nuts is often driven by the high demand, especially during peak seasons.

Short shelf life

Due to their high-fat content, pine nuts have a tendency to go rancid, and thus need to be kept in optimal storage, further adding to costs.

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The benefits of pine nuts

These nuts are a popular component of Middle Eastern and Mediterranean diets. Native American tribes traditionally consumed pine nuts for their high-fat content during winter months and cold seasons.

Pine nuts are a fantastic source of fibre and healthy fats, and are high in vitamin E, magnesium and zinc.

In Chinese traditional medicine, they are used to aid digestion, boost energy and reduce inflammation. Pine nuts are also called ‘vegan oysters’ due to their high source of zinc and magnesium, and are a popular aphrodisiac.

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What happens if you eat too many Pine Nuts? You get ‘pine mouth,’ that’s what!

Like most nuts, pine nuts have a high oil and fat content; they also have a sweet, buttery and nutty in taste – similar to cashews. While pine nuts are delicious and add flavour to many dishes, these dainty nuts can also lead to one of the worst food experiences, otherwise called ‘pine mouth.’

Pine mouth is a phenomenon where an overwhelming metallic taste is produced in the mouth after consuming many pine nuts; in South Africa, it’s called ‘bitterbek.’

The symptoms appear approximately one to three days after eating them and could last for up to two weeks! Scientists have yet to uncover the reasons behind this, it speculated that eating rancid pine nuts could cause this bizarre taste. Another theory is that P. armandii, a Chinese variety of pine nuts causes ‘pine mouth,’ but this was disproved by the FDA; the bizarre condition remains a mystery. If you don’t want these nuts to leave a bitter taste in your mouth – check out our nut guide for something equally nutty.

Willing to pay a pretty penny? Try this Lemon Labneh with Tomato, Pine Nuts & Pita.

Positioned along Cape Town’s gorgeous Atlantic Seaboard, The President Hotel is not just a luxury holiday destination, but a culinary paradise. With a variety of dining experiences, it’s the perfect haven for food lovers looking to indulge in a diverse range of flavours.

From the moment you step into the hotel’s airy lobby, you’ll be greeted by a warm and inviting atmosphere. The hotel’s prime location offers easy access to the city’s top attractions, making it the perfect base for exploring Cape Town.

The President Hotel provides the perfect base to explore Cape Town, while offering an unforgettable dining experience.

A Gastronomic Journey

At the heart of the hotel’s culinary offerings is the newly opened Botany Café, a deli inspired by the rich history of Bantry Bay. Named after the botanical gardens once planted there for medicinal purposes, the café embraces a plant-forward menu that celebrates healthy, wholesome and locally sourced ingredients. With lush greenery all around, it offers a peaceful and refreshing dining experience, where guests can enjoy everything from fresh sandwiches to gourmet salads.

Whether it’s a relaxed brunch by the pool or a romantic dinner, the menu offers a variety of dishes…

For pizza lovers, The Base offers a slice of Italy with a local twist in its artisanal, wood-fired pizzas. For a more indulgent experience, The Deck Bar and Restaurant have delicious options, paired with stunning views of the Atlantic Ocean. Whether it’s a relaxed brunch by the pool or a romantic dinner, the menu offers a variety of dishes, from South African-inspired meals to international favourites.

The Senate Bar, a refreshing contemporary wine and tapas bar and business hub turned coworking space, is one of Cape Town’s favourite hangout spots for local sports fans and sundowner regulars. It also has free wine tasting and jazz every Friday, so guests can explore local wines while enjoying the vibrant atmosphere and tapas selection.

The hotel is ideal for modern travellers with diverse culinary needs. Their 24-hour room service caters to adults, couples, children, and even pets.

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Dine & Unwind

Guests can unwind at the hotel’s palm-fringed infinity pool, which has stunning ocean views, creating a breathtaking backdrop. Families will love the kids’ play area and the dedicated kids’ pool. For ultimate relaxation, guests can relax at the Cove Wellness Spa, take a morning yoga class, enjoy a stroll on the nearby promenade or rent the on-site bikes or e-scooters to explore the area.

Whether you’re a foodie, a wellness enthusiast or simply looking to unwind, The President Hotel provides the perfect base to explore Cape Town, while offering an unforgettable dining experience.

Visit the website below for restaurant and accommodation bookings and follow The President Hotel on social media for upcoming events.

presidenthotel.co.za | Facebook | Instagram | TikTok

After a long day, the last thing you want to do is spend more time than you have to in the kitchen. Chances are you’re not making slow-roasted lamb or homemade pasta every night for dinner – not that you wouldn’t like to, of course, but realistically who has the time? That’s where your pantry staples come in. There is so much you can do with tinned chickpeas – you can roast them or blend them; they work with just about everything. Did we mention that chickpeas are also incredibly cost-effective?

Homemade Hummus

An obvious first choice, but an obvious one for a reason. Hummus is more than just a delicious dip, it’s also the perfect spread for your sandwiches and the perfect dressing for your next harvest bowl. It’s quick to make and even quicker to eat; tinned chickpeas really do come in handy when that hummus craving hits.

GET THE RECIPE

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Chorizo, Bean & Tomato Soup with Crunchy Chickpeas

Soups aren’t exclusively for winter. If you have a tin of chickpeas chilling in your pantry, you can make a bowl whenever you want. It’s comforting, it’s easy, it’s flavourful, it’s everything you want in a soup and more. All you really need is some smoky chorizo, butter beans, veggies, and tinned chickpeas. Serve with toasted sourdough bread for an even more filling and satisfying meal. A truly, easy weeknight dinner.

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Parmigiana di Melanzane

Chickpeas are fantastic served plain and simple, but when roasted, they can provide incredible texture to some of your favourite dishes. This version of an Italian classic, Parmigiana di Melanzane, shows you how. Simply slice your aubergine and bake in the oven or air fryer, layer them with a classic red sauce and cheese, then bake until bubbling hot. Once ready, remove it from the oven, and top with basil pesto for a fresh bite and crunchy chickpeas for a texture. Absolutely divine, and even better with a glass of red wine!

GET THE RECIPE

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Vegan Roast Veggie Bowl with Quinoa & Crunchy Chickpeas

Another wholesome dish made even better with crunchy chickpeas; not only a great addition to this Roast Veggie Bowl, they can also be enjoyed as a light snack. Simply drain any excess brine, season with cumin and/or paprika, drizzle with avocado oil, mix through and roast in the oven (use a separate tray). Combine with cooked quinoa and serve with guacamole on the side – simple, healthy and delicious.

GET THE RECIPE

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Quinoa Salad With Roasted Cauliflower and Chickpeas

Talk about a meal packed with protein! The ingredients in this warm salad require minimal effort in terms of prepping, making this a relatively easy dinner or lunch idea. The cauliflower and tinned chickpeas can be tossed into the same sheet pan, seasoned to your liking and then roasted until done. Pick your favourite quinoa, toss it in the pan with some stock and wait until it’s done. It really is that easy. This meal will be in your weekday rotation, we promise.

GET THE RECIPE

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Indian-Spiced Chickpea And Courgette Burgers

Whether you’re trying to eat less meat or are living a plant-based lifestyle, this burger recipe is one you want to have on hand. Delicious, nutritious and easy to make, this Indian-inspired burger goes big on flavour, but is low on effort. Another example of why tinned chickpeas should always be in your pantry.

GET THE RECIPE

Check out our legumes & pulses recipe round-up. 

Nuts have a reputation for being high-calorie and high-fat foods. However, they are dense in nutrients and provide heart-healthy fats. Apart from being delicious, they’re also high in protein and vitamins, and can be used for nut butters, oils, different types of flour and milk alternatives – the options are endless. Use this nut guide to explore this magical food type.

This nut guide has pretty much everything you need to know, from the different types of nuts to how they grow – we also include their nutritional values, health benefits, and even share our favourite nutty recipes.

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Almonds

Nutritional content per 100g: 579 calories, 21g protein, 50g fat.

Star nutrient: calcium – in addition to building bones and keeping them strong and healthy, calcium also enables our blood to clot, our muscles to contract, and our hearts to beat.

How They Grow

Almonds grow in a shell, inside a hull, on a tree. The ripeness of the nut is confirmed when the hull splits and the inner shell starts to crack. Almond trees are knocked with a mallet, to allow the ripe fruits to fall. The hull is then peeled from the shell, which is immediately placed to dry for a day or two. Once dried out, the shell is cracked open, revealing the little almond nut.

Almond Recipes

If you’re looking at a ‘diet foods’ or ’10 foods to lose weight’ list, then you are most likely to come across almonds on all of them. Having the highest fibre content of all nuts and being low in carbohydrates, almonds are considered to be the best nuts for weight loss.

Almonds are actually impressive little nuts as you can eat them as is (plainly roasted is a personal favourite), or they can be made into almond nut butter (a great alternative to peanut butter for keto diets), almond milk (great, low-calorie milk alternative), or almond flour (gluten-free flour substitute).

White Chocolate Muffins with Almond Streusel & Coffee Caramel

These chunky white chocolate muffins are topped with a crumbly almond streusel and lashings of homemade coffee caramel sauce.

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Date & Almond Butter Granola Bars

These granola bars are high in energy for an any-time boost with all the good fats and yumminess. You could even make your own almond milk for a lactose-free milk substitute.

GET THE RECIPE

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Brazil Nuts

Nutritional content per 100g: 682 calories, 14g protein, 68g fat.

Star nutrient: selenium – a powerful mineral that plays a critical role in metabolism and thyroid function and helps protect your body from damage caused by oxidative stress.

How They Grow

Brazil nuts grow in pods on trees, which should drop naturally before harvesting the nuts. Each pod contains 10-25 seeds (nuts), arranged in segments like an orange, with a hard outer shell. You need to break open this hard shell to get the sweet little pieces of goodness inside – the Brazil nut.

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Cashew Nuts

Nutritional content per 100g: 573 calories, 18g protein, 48g fat.

Star nutrient: iron – helps our muscles store and use oxygen, and is part of many proteins and enzymes, as well as haemoglobin (a protein which carries oxygen from our lungs throughout our bodies).

How They Grow

Cashew nuts are found in shells, which, incidentally, are quite toxic. A single shelled nut is attached to what is called a ‘cashew apple’ – a ‘pseudofruit’ that grows on a tree and actually looks more like a pear in terms of shape. The cashew apples are ready to harvest when the fruit turns red and the shell turns grey in colour or when the fruit falls from the tree. The shells are then detached from the fruit and left to dry. When you can hear the nut rattle inside of the shell, the shell is ready to be cracked open to retrieve the cashew nut inside.

Cashew Recipes

Cashew nuts are probably the creamiest of the nuts. When soaked and blended, they make for a beautifully creamy cheese substitute.

Cashew Nut Chicken in a Flash

This recipe is a quick, one-wok wonder with loads of crisp veggies added to the mix.

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Vegan Cashew Nut Cheese

Make your own cashew nut cheese for a vegan-friendly cheese substitute.

GET THE RECIPE

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Hazelnuts

Nutritional content per 100g: 650 calories, 14g protein, 64g fat.

Star nutrient: Vitamin E – acts as an antioxidant, helping to protect cells from the damage caused by free radicals that are formed when our bodies convert food to energy.

How They Grow

Hazelnuts grow in nut clusters on a tree. The nuts are then plucked from the involucres (coverings) and left to dry. Once dry, the nuts can be roasted or cracked open and eaten as is.

Hazelnut Recipes

Hazelnuts are not often eaten raw as their flavour is best developed through roasting. They are commonly used as a flavouring, as an oil and of course, that famous nut spread we all love, Nutella.

Hazelnut & Coffee Layer Cake

Afternoon coffee just got dunked with a whole lot of excitement.

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Chocolate & Hazelnut Braided Bread

Think about it as a gourmet Nutella sandwich – this recipe is well worth the effort.

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Macadamia Nuts

Nutritional content per 100g: 718 calories, 7,9g protein, 76g fat.

Star nutrient: manganese – required for the normal functioning of your brain, nervous system and many of your body’s enzyme systems.

How They Grow

Macadamia nuts grow with a hard-shell exterior, encased in a leathery two valved husk on a tree. Shrunken husks that push out/expose the nut means that the nut is ripe. The husks are then removed and the shelled nut is left to dry. Once the nut rattles in the shell, it is ready to be cracked open to reveal the little macadamia nut.

 Macadamia Nut Recipes

Macadamia nuts have a notoriously high-fat content – it’s no wonder they make for excellent dessert accomplices.

Apple Muffins with Macadamia Nut Streusel Topping

These apple muffins with nutty and crunchy streusel taste as good as they sound!

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White Chocolate Cheesecake with Salted Caramel Sauce & Caramelised Macadamia Nuts

A decadent cheesecake served with silky salted caramel sauce, topped off with crunch and nuttiness – a winning combo!

GET THE RECIPE

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Peanuts

Nutritional content per 100g: 564 calories, 26g protein, 46g fat.

Star nutrient: folate – one of the B-Vitamins imperative during periods of rapid growth such as pregnancy, infancy, and adolescence.

How They Grow

The peanut plant flowers above ground, but the peanuts come from the roots below the ground, which is why it is technically considered a legume and not a nut. The peanut shells are cleaned off and the peanuts can be sold either in-shell or, more commonly, deshelled.

Peanut Recipes

Though technically not true nuts, we’re still nuts about peanuts. How can one not love the fundamental ingredient of peanut butter?

Peanut Butter & Strawberry Jam Cookie Sandwiches

The ultimate PB & J sando! Peanut butter and strawberry jam smooshed between two irresistible cookies – what more could you want?

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Peanut Butter Bourbon Hot Chocolate

All your favourite treats combined to make one ridiculously tasty hot chocolate.

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Pecan Nuts

Nutritional content per 100g: 690 calories, 9,2g protein, 72g fat.

Star nutrient: folate – a B-Vitamin that is important for cell growth and metabolism.

How They Grow

Pecans are tree nuts and grow in a shell inside a husk. Once the husk dries and opens, the shells are exposed. The shells are then cracked open, revealing two pecan nuts.

Pecan Recipes

Pecan nuts are popular dessert nuts and are the perfect addition to any warm, sticky and comforting pudding.

Salted Caramel Pecan Nut Pie

An absolute classic – this version adds a twist of salted caramel for extra delish factor.

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Pecan & Pear Sticky Caramel Pudding

Similar to a malva pudding, this pecan, pear and sticky caramel combo can be made on the braai to end special occasions on the sweetest of notes.

GET THE RECIPE

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Pine Nuts

Nutritional content per 100g: 673 calories, 14g protein, 68g fat.

Star nutrient: Pine nuts are very high in dietary fat, vitamins E and K, manganese, copper, and magnesium.

How They Grow

Pine nuts are the edible seeds of the pine tree. A hard shell surrounds these nuts, and this shell is enclosed within a pine cone.

Pine Nut Recipes

Pine nuts are one of the lesser-known nut varieties, but they have been increasing in popularity over recent years. These nuts have a tasty, buttery flavour and they work well as a snack and provide a delicious flavour when used in cooking.

Rocket Pesto with Goat’s Cheese and Toasted Pine Nuts

The classic basil and Parmesan pesto has some competition with this rocket and goat’s cheese pesto.

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Lemon Labneh with Roasted Tomatoes, Pine Nuts & Toasted Pita

Making your own labneh couldn’t be easier. It’s delicious and perfect for feeding a crowd.

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Pistachio Nuts

Nutritional content per 100g: 560 calories, 20g protein, 45g fat.

Star nutrient: Vitamin B6 – necessary for blood sugar regulation and significant to protein, fat and carbohydrate metabolism, as well as the creation of red blood cells and neurotransmitters.

How They Grow

Pistachios are typically sold while still inside their hard shell that is already slightly open. The nuts grow inside a hull, called an epicarp, which grows on pistachio trees. When ready to harvest, the epicarps are removed and the nuts are rinsed, left to dry and (sometimes) seasoned before being sold.

Pistachio Recipes

Pistachio nuts really are crowd-pleasing favourites. The pretty green colour they impart makes them a great addition to different types of desserts, from ice cream to cakes, macarons and nougat. Deshelling them takes a bit of time but it’s totally worth it for their yummy, slightly sweet flavour. For baking and dessert making, opt for the de-shelled variety to save time.

French Toast with LemonGold Labneh & Bacon Crumble

This fluffy French toast with lemon-infused labneh, pistachio nuts and a drizzle of honey is one heavenly combination. Ideal as a teatime treat.

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Pistachio, Cranberry & Honey Nougat

You can’t go wrong with this nutty nougat. A sweet gift idea for friends and family.

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Taste more delicious pistachio recipes

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Walnuts

Nutritional content per 100g: 688 calories, 15g protein, 69g fat.

Star nutrient: alpha-linolenic acid – preventing and treating diseases of the heart and blood vessels by preventing heart attacks, lowering high blood pressure and cholesterol.

How They Grow

Walnuts grow in a hard, protective shell inside fruit-like hulls, which grow on trees. The nuts are harvested when the hulls fall to the ground. The hulls soften naturally over time, which makes it easier to remove to get the nut inside. Dehulled nuts are rinsed to remove debris and then left out to dry. Once dried, the nuts are deshelled, revealing two walnuts.

Walnut Recipes

Walnuts are considered to be one of the best nuts for maintaining good heart and skin health.

No-Knead Coffee, Cranberry and Walnut Country Loaf

Rich coffee aromas and flavours complemented by earthy walnuts and sweet, tart cranberries. It’s definitely a crowd favourite and the no-knead method will make you look like a bread baking rockstar.

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Marinated Wild Mushroom Pasta with Walnut Crumble

An aromatic dish with earthy, umami flavours.

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Being so small and moreish, nuts provide so much depth and satiety to all sorts of dishes. Even with all their health benefits, eating nuts in moderation (like with anything) is the key. Now that you’re all clued up about nuts, go forth and enjoy!

For more nutty treats, try these peanut butter recipes.

At Montego Pet Nutrition, improving the lives of pets and their owners is at the heart of everything they do. That’s why they’re offering an exciting opportunity for customers to win a grand total of R300 000 in prizes! Here’s how you could ‘Make Life Grand’ with Montego.

Win the R100 000 Grand Cash Prize

For a chance to win the R100 000 cash prize, simply follow these steps:

1. Purchase any Montego Pet Nutrition product between Monday, 2 September 2024 and Saturday, 30 November 2024.
2. Submit your entry by visiting this page, or scanning the QR code on the promotional material or dialling *120*84437# and following the prompts.

Every product you purchase gives you another entry, boosting your chances of winning the grand prize!

More to Win! R200 000 in On-Air Prizes

Beyond the grand prize, you also have the opportunity to win a share of an additional R200 000 on the radio. Tune in to KFM, 947, or Algoa FM from Monday, 14 October to Friday, 8 November 2024 and listen out for Montego’s competition announcements. With every broadcast, you could be one step closer to winning a share of these exciting prizes.

Follow the links to these stations for more competition information:

• KFM
• 947
• Algoa FM

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A Look at Montego’s Product Range

Montego offers top-quality, locally-made nutrition and care for pets both in South Africa and across the world. Their flagship product, Montego Classic, has been trusted for its exceptional quality and excellent flavour, making it a household favourite for over 23 years. Their portfolio covers a wide range of products and dietary needs…

Classic: A trusted brand offering premium nutrition for dogs and cats of all ages. With balanced multiprotein formulations, Montego Classic delivers complete wet and dry meals for your pets.

Monty & Me: Save without skimping on quality with dry and wet food options for puppies, adult dogs, and cats. Each meal is crafted with wholesome ingredients to ensure that pets get the nourishment they need.

WUMA!: Complete and balanced nutrition and treats for dogs of all breeds, WUMA! provides the protein and energy puppies and adult dogs need to lead healthy, active lives.

Karoo: Super-premium, limited-ingredient diets for pets of all ages that include a range of Targeted Care recipes, as well as treats for dogs. Karoo’s formulations combine home-cooked country goodness with scientific formulation to meet your pet’s specific needs.

Bags O’ Wags: An irresistible range of treats for dogs, offering both chewy and crunchy textures in a wide variety of flavours and sizes to suit any dog’s taste.

Packs O’ Purrs: A delicious collection of kitty treats, perfect for even the pickiest eaters. These chewy delights offer a unique flavour experience in every bite.

Sauce: Add variety to your dog’s daily meals with this mouth-watering range of meal toppers. Just squeeze, stir, and serve!

XenPet: A comprehensive range of wellness and grooming products designed to provide gentle, effective care for pets.

Karoo Wild: Super-premium antelope meat treats sourced from the Karoo. Karoo Wild is not only a healthy option for dogs, but also helps uplift the local Karoo region with every product purchased.

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Don’t Miss Out!

Whether you’re aiming for the R100 000 grand prize or the on-air giveaways, there’s no better time to shop for your pets and win big. Montego Pet Nutrition is committed to delivering quality care for your pets, while giving you the opportunity to make life a little more exciting. *Terms and conditions apply.

For more information about Montego Pet Nutrition, explore the links below.

montego.co.za | Facebook | Instagram

Acclaimed chef Chris Erasmus is bringing fresh, sophisticated flavours with a creative spin and a focus on sustainability to the V&A Waterfront with the opening of a fine-dining restaurant, Terrarium, at the five-star Queen Victoria Hotel on 1 November 2024.

The restaurant is led by chef Chris as chef patron, together with Terrarium’s newly appointed head chef, Anlou Erasmus.

Terrarium has redefined the space that was previously the beloved Dash restaurant, inviting both hotel guests and the public to enjoy the completely rejuvenated restaurant brand.

Terrarium restaurant

Drawing on his international exposure, vast experience and a deep understanding of the latest trends in the culinary world, chef Chris has infused creativity and ingenuity into the Terrarium menu and dining experience to present an offering unlike another in the Waterfront precinct and further afield, at a price point that offers value for money.

Each dish is immaculately prepared and combines thoughtfully selected ingredients and exciting flavour combinations, delighting the senses and offering patrons a memorable experience. The restaurant is led by chef Chris as chef patron, together with Terrarium’s newly appointed head chef, Anlou Erasmus.

Pictured: Chef Chris Erasmus (left) and chef Anlou Erasmus (right).

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Sumptuous & Sustainable

One of the highlights is the dinnertime offering, giving patrons the option of an eight-course Fauna or Flora menu, featuring either hyperlocal seafood and meat dishes or plant-based dishes, respectively. For those who desire a lighter option, the restaurant also serves a small plates à la carte menu in the bar area in the evenings and as the standard menu during lunch service.

Chef Chris, who is well known for his work in spearheading one of South Africa’s top 10 restaurants, Franschhoek-based, Foliage, shares: “My passion for celebrating organic food, from farm and forest to plate, runs deep. True to its namesake, Terrarium is a space that is built around the concept of regeneration and the commitment to remain close to nature. I am thrilled at the opportunity to introduce a contemporary spin on sustainable dining in this urban landscape.”

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On the Menu

In line with its ethos, Terrarium’s menus will incorporate seasonal ingredients and unusual cuts of meat, lowering the demand on prime cuts, but not compromising on flavour.  The team is also focused on supporting the local community, helping them to grow vegetables and herbs, using fresh and forest-foraged ingredients; and local produce from small, family-owned fisheries, butcheries, smokers and beekeepers. Moreover, the restaurant’s wine list is personally curated by Newmark Group sommelier, Marlvin Gwese, and it supports small, bespoke wine makers and producers of natural wines.

There is also great emphasis on art and music at Terrarium. Working together with an art curator, chef Chris and his team aim to showcase up-and-coming South African artists’ work, from wood carvings to paintings made with natural African clay pigments. They will also incorporate a live music programme including folk and blues performances, as well as postmodern jukebox-style singers accompanied by the hotel’s grand piano.

For more information or to make a reservation call +27 21 419 6677 or send an email. 

newmarkhotels.com | Facebook | Instagram

Spring has sprung, and with it comes a bounty of fresh, vibrant produce that’s just begging to be the star of your cooking. From juicy tomatoes to charred artichokes and earthy beetroot to cooling cucumber, springtime brings a colourful palette of seasonal produce. Find all the cooking inspiration you need with this delicious round-up of spring recipes.

ASPARAGUS

Asparagus is packed with vitamin K and folate. It shines in salads and alongside grilled meat.

LEMON & ROCKET PESTO TARTINES WITH AVOCADO & ASPARAGUS

Toasted sourdough slices are topped with cream cheese, pesto and steamed asparagus. A fantastic midday snack that’s loaded with green goodness.

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POTATO CAKES WITH SUNDRIED TOMATO PESTO & FRIED EGGS

A hearty breakfast served with charred asparagus, crispy bacon and sunny-side-up eggs. Absolutely delish!

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PUFF PASTRY SMOKED SALMON TART WITH GRILLED ASPARAGUS

Flaky puff pastry is generously topped with cottage cheese, salmon ribbons and asparagus – a stunning, crowd-pleasing dish.

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GRILLED ASPARAGUS, FIG & GOAT CHEESE SALAD WITH CITRUS VINAIGRETTE

Creamy cheese and zesty dressings always elevate the flavours of asparagus. This fresh salad is simple to prep and ideal for outdoor entertaining.

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ARTICHOKE

Artichokes are a good source of vitamin C for immunity and fibre for digestive health. They elevate dips and make a flavourful addition to pizzas and sandwiches.

ARTICHOKE & LEMON MAYONNAISE WITH CHICKEN DIPPERS

This snack plate, featuring marinated artichoke and crispy chicken dippers, is ideal for casual entertaining. Dunk into the lemon mayo for the best bite.

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BRAAIED VEGGIE PIZZA

Get a slice of artichoke heaven with this Blanco pizza, crowned with braaied artichoke, zucchini and creamy burrata. Drizzle with basil pesto before serving.

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BRAAIED LAMB RIBS WITH ARTICHOKES AND CITRUS VINAIGRETTE

Artichokes are drizzled with olive oil, generously seasoned with salt, pepper and garlic powder, then roasted until tender. Serve with succulent braaied lamb ribs.

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ARTICHOKE AND CHIVE JAFFLES

Meet your new favourite jaffle filling – pickled artichoke combined with chives, grated mozzarella, mayo and mustard. Yum!

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BEETROOT

Beetroot is rich in vitamin C for skin health and manganese for metabolism support. Its earthy sweetness enhances salads; it can be roasted and puréed for vibrant dips, or incorporated into yummy desserts.

BEETROOT RAVIOLI WITH BROWN BUTTER AND POPPY SEEDS

Mixing ricotta with puréed beetroot creates a delicious ravioli filling. Top with lemon-infused brown butter to take this dish to the next level.

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BEETROOT TZATZIKI

Traditionally made with cucumber, this version of tzatziki uses grated beetroot to give it a vibrant colour and earthy taste. Break off pieces of flatbread and dunk into this delish dip.

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SUCCULENT LAMB NOISETTE WITH ROCKET, BEETROOT & CITRUS SALAD

What’s Sunday lunch without beetroot? We’ve incorporated pickled baby beetroot into this salad, enjoyed alongside succulent lamb noisette.

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KIWI BURGER SLIDERS

Beetroot and eggs on a burger? Yes please! This Kiwi classic might be unconventional, but it’s super delish – trust us.

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BEETROOT CAKE WITH MERINGUE FROSTING

Instead of using food colouring, we’ve used bright red beetroot juice to get that characteristic red velvet look; dust the meringue frosting with beetroot powder for a sensational treat.

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GLUTEN-FREE CHOCOLATE AND BEETROOT CAKE

A delectable teatime cake, made with puréed beetroot, dark chocolate and almond flour. Enjoy with mascarpone for a slice of heaven.

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BROCCOLI

Broccoli provides vitamin A for vision and vitamin C for immunity. Char on the braai, steam them for a quick side dish, or enjoy with vinaigrette in salads.

SHAVED LEMON BROCCOLI & WILD ROCKET SALAD WITH JAMMY EGGS

Tenderstem broccoli is great for adding to salads; this one is filled with wild rocket, fresh peas, roasted almonds and Gruberg.

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CHARRED BROCCOLI AND BABY GEM SALAD

Charring broccoli results in a delicious flavour; combined with the roasted garlic, lemon and olive oil dressing, it’s the ultimate no-fuss salad.

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BROCCOLI & BACON ORECCHIETTE

Broccoli is perfect for bulking up and adding nutrition to dishes, like this one.

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BROCCOLI AND CHICKPEA BHAJIS

Bhajis are traditional Indian fritters with many variations; we love ours with broccoli and chickpeas for a protein-packed and nutrient-dense snack.

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COURGETTES

Courgettes, or zucchini, are loaded with vitamin B6 for brain function and potassium for heart health. They taste great in salads or spiralised into ‘zoodles’ for a low-carb dinner.

MINT, LEMON & OLIVE OIL MARINATED ZUCCHINI SALAD

Spring is perfect for enjoying vibrant salads; marinated with olive oil and drizzled with coriander dressing, zucchini is the star of this one.

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ZUCCHINI AND RICOTTA LASAGNE

For a delicious, carb-free take on lasagne, use thinly sliced zucchini as the pasta sheets.

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ZUCCHINI NOODLES WITH CHICKEN, FETA AND KALE MEATBALLS

A tasty and nutritious midweek dinner dish. The herbed chicken meatballs complement the garlicky and zesty zoodles.

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ZUCCHINI FRIES WITH GUACAMOLE & CHILLI OIL

The delicious texture of zucchini is perfect for making fries. Simply coat with seasoned panko crumbs and fry to golden brown perfection.

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CUCUMBER

Cucumber is super hydrating and contains vitamin K for blood clotting and silica for skin health. It’s perfect for refreshing salads and snacking.

CUCUMBER RIBBON SALAD WITH CARAMELISED FETA

Luscious locks of cucumber are drizzled with a herby dressing and topped with fried feta.

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SPINACH & SNOEK PÂTÉ WITH CUCUMBER

Cucumbers work great as a base for spreads and dips; the perfect keto-friendly snack.

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CRYING TIGER STEAK WITH NAHM JIM JAEW SAUCE & PICKLED CUCUMBER

Pickled cucumber cuts through the richness of the steak in this crowd-pleasing braai dish.

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CURRIED LAMB KEBABS WITH RAITA

Raita is one of our favourite ways to use cucumber. Serve with curried lamb kebabs for a mouthwatering pairing.

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MIELIES

Mielies, or corn, offer vitamin B1 and folate (vitamin B9) for energy. They shine in corn-on-the-cob recipes, salsa or cornbread.

CORN RIBLETS WITH SMOKY MAYO

Impress braai guests with these corn riblets; finish with smoky mayo, spring onion, coriander and fresh lime juice.

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CHIPOTLE CHICKEN ON HERBED QUINOA WITH CHARRED CORN, AVO & FETA

Corn, avo and feta is one of our favourite flavour combos; add herbed quinoa and chipotle chicken to the mix for an elevated, light lunch.

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ELOTES – MEXICAN-STYLE GRILLED CORN

Elotes is a popular Mexican street food dish. Braai and coat with smoky sauce for the ultimate side dish.

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EASY CORN SALSA WITH PEPPADEW JALAPEÑO & GINGER RELISH

Make the most of your corn with this Easy Corn Salsa; the jalapeño adds a lovely bite.

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AVOCADOS

Avocados are rich in vitamin E for skin health and potassium for blood pressure control. They’re a creamy addition to salads, sandwiches and health bowls.

AVOCADO LINGUINE WITH PARMESAN PANGRATTATO

This delicious pasta dish uses avocado for the sauce, truly showcasing the versatility of this creamy and nutrient-dense fruit.

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PORK FILLET WITH RAINBOW SLAW & SOY-CASHEW BUTTER DRESSING

Filled with healthy fats from the avo and umami goodness from the pork and zingy dressing, this is the perfect lunch or dinner fix.

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AVOCADO CREME POTATO SALAD WITH CRISPY BACON & FRIED ONIONS

Potato salad never looked so good! Impress braai guests with our take on this classic.

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GREEN EGGS & HAM: DEVILLED AVOCADO EGGS

The ideal party or midday snack, filled with all the healthy fats you could ask for.

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MARBLED CHOC AVOCADO BANANA BREAD

Why have regular banana bread when you can have this marvellous marbled loaf? Give it a good spread of nut butter for the ultimate bite.

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4 INGREDIENT AVOCADO & LIME NO-CHURN ICE CREAM

Zesty, healthy and absolute perfection! We have yet to taste a creamier scoop.

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Love avos? Check our avocado recipe round-up. 

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*CHERRIES

Cherries are packed with vitamin C, for collagen production, and antioxidants like anthocyanins. They work well in sweet pastries and jams, or as a snack.

BREAKFAST PUFF PASTRY WINDMILLS WITH CHERRY GLAZE

These cherry-filled treats are absolutely delish and ideal for using leftover puff pastry.

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CHERRY CRUMBLE BARS

Looking for the perfect treat to serve at your next get-together? These Cherry Crumble Bars topped with homemade cherry jam are it!

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CHERRY CHUTNEY WITH OVEN-ROASTED CAMEMBERT

A deliciously sweet and sour cherry chutney, balanced by the addition of balsamic vinegar and whole-grain mustard. Enjoy with bubbling hot Camembert for a sensational pairing.

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FLATBREAD WITH BRIE CHEESE, PROSCIUTTO, ROCKET & CHERRIES

This crowd-pleasing flatbread is ideal for casual gatherings. The cherries add a delicious tart note that pairs well with the brie cheese and prosciutto.

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*Cherries are available in November in South Africa.

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LEMONS

Lemons are bursting with vitamin C for immunity and citric acid for digestion. They add zesty flavour to marinades, dressings and desserts.

LEMONGOLD CUPS

These LemonGold Cups make for the ultimate spring treat.

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FRENCH TOAST WITH LEMONGOLD LABNEH & BACON CRUMBLE

Why pick between sweet or savoury when you can have both? Topped with zesty labneh and crispy bacon bits, this French toast is taken to delicious heights.

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LEMONGOLD CHEESECAKE MOUSSE CUPS WITH BISCOFF BISCUIT BASE

Who doesn’t love a good lemony cheesecake? The Biscoff base is equally irresistible.

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LEMONGOLD CURD CRÉME FILLED DONUTS

This is the ultimate doughnut recipe. The lemon curd has the perfect sour-to-sweet ratio.

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SOUTH INDIAN LEMON RICE

This Indian-inspired rice dish is fragrant and has just the right amount of zesty goodness – guests will keep coming back for more.

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PERI- PERI PORK NECK ESPETADA WITH LEMON DIPPING SAUCE

These succulent and spicy pork neck skewers pair beautifully with a lemon dip.

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Lemony Courgette & Chilli Spaghetti

A simple yet satisfying dish that’s ideal for midweek dinners.

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Creamy Polenta with Fried Eggs & a Lemon & Herb Sauce

This will become one of your go-to savoury breakfasts this season — trust us!

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Want more? Try these lovely lemon recipes. 

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STRAWBERRY

Strawberries provide vitamin C for skin health and manganese for bone development. They’re also perfect in morning smoothies, fruit tarts, and as a topping for breakfast dishes.

STRAWBERRY SHORTCAKE ICE CREAM SANDWICHES

Indulge your sweet tooth with these Strawberry Shortcake Ice Cream Sandos.

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STRAWBERRY, MELON AND PARMA HAM SALAD WITH RISONI PASTA

This salad celebrates two of our favourite spring fruits – strawberry and melon.

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RICOTTA PANCAKES WITH STRAWBERRY & LEMON CURD

Pancakes and strawberries – name a better combo.

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CLASSIC NEW YORK-STYLE CHEESECAKE

A New York classic cheesecake with a South African twist. The Marie biscuit base provides the perfect texture, while the fresh strawberries cut through the creamy cheesecake.

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TOMATOES

Tomatoes are a fantastic source of vitamin A for vision and potassium for heart health. They shine in pasta sauces, Caprese-style salads and homemade dips.

FRESH TOMATO MARINARA SAUCE PASTA

After trying this classic Italian dish, you’ll ditch the store-bought marinara for this fresh and flavourful version. Toss it through linguine pasta and slurp up all that tomato goodness.

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TOMATO EZME

Ezme is a Turkish appetiser or salad made with fresh tomatoes, roasted red pepper and chilli for heat. Perfect for scooping up with flatbread.

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MORNING TOMATO & GINGER HEALTH JUICE

Get your dose of vitamins and minerals with this ginger and tomato-packed health juice.

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CHARRED TOMATO AND LEMON COTTAGE CHEESE TARTINES

A simple and quick lunch idea, topped with cottage cheese and charred tomatoes.

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OLIVE OIL-POACHED VINE TOMATOES WITH MOROCCAN CHICKEN

Poached vine tomatoes tie all the flavours together in this Moroccan-inspired dish.

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CAPRESE-STYLE ROOSTERKOEK SANDWICH

A local classic served Caprese-style, loaded with balsamic roasted cherry tomatoes, mozzarella and basil pesto. Yum!

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*WATERMELON

During those hot spring days, stock up on watermelon; it’s super hydrating and contains vitamin A, which is great for skin health. Add it to fruit platters, drinks or salads.

CHARRED WATERMELON & BOCCONCINI SALAD

To enhance the sweetness of watermelon, lightly char them on the braai. Enjoy with bocconcini and top with pumpkin seeds for texture and nuttiness.

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CHERRY TOMATO & WATERMELON GAZPACHO

Slurp up this refreshing bowl of gazpacho on hot spring days.
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OYSTERS WITH WATERMELON & LIME GRANITA

Watermelon and lime make for the perfect granita to serve with freshly shucked oysters.

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WATERMELON & LABNEH SALAD WITH GRANOLA AND FRESH MINT

A tasty spring salad; serve watermelon cubes on a bed of creamy labneh and top with granola and fresh mint leaves for the ultimate brekkie salad.

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*Watermelon is available in November in South Africa.

Find out what else is in season with our seasonal fruit & vegetable chart.

Food allergies and intolerances are now more commonplace than ever with people being intolerant to dairy, processed sugar, wheat and, arguably the most common, gluten. Many people have gluten sensitivity, meaning that they can eat gluten, but it leads to bloating or other gut discomfort. However, some unlucky souls have a complete intolerance to gluten, an autoimmune disease known as ‘coeliac disease’ or ‘celiac.’ Their bodies are unable to process the protein entirely, which can lead to some pretty dire symptoms.

Many think that gluten-free foods are a fad, or that people who claim to be gluten-free are purely doing it to be health conscious or in some instances, difficult. But, we’re here to tell you that gluten intolerance is real and causes a lot of food anxiety and stress. Most food establishments don’t cater to people with specific food intolerances, so next time a friend says they’re ‘off gluten,’ show support and find a restaurant that will cater to them.

What is Coeliac Disease?

Coeliac disease is a genetic autoimmune disease of the small intestine that occurs when gliadin (a gluten protein) is consumed. This gluten protein causes an inflammatory reaction and abnormal immune response, which damages the small intestine, making it difficult to digest certain foods.

The cause for coeliac’s disease isn’t known, but research suggests that many people are genetically predisposed to coeliac. Various environmental factors, such as industrial agriculture or GMO foods could trigger these genes, causing a change in the small intestine’s ability to digest gluten proteins leading to an intolerance.

Explaining the Recent Prevalence of Coeliac Disease

Coeliac disease and gluten sensitivity has definitely increased in prevalence in recent years, leading to more supermarkets and restaurants offering gluten-free (GF) options. Why the uptick? Many people believe it’s due to changes in food production. As the population grows, traditional agricultural methods have had to adapt to keep up with the demand, leading to more industrialised agricultural methods.

Since the 1960s, farmers and scientists have had to find ways to make wheat crops yield more and be resistant to pests. Modern-day wheat products (flours, bread, cereals, etc.) thus contain more gluten than before, as a more gluten-rich wheat seemed to be the answer to a higher yield with less waste. People who are genetically predisposed to a gluten intolerance would therefore be more triggered than before, leading to a flare-up of coeliac disease.

Hidden Sources of Gluten

Luckily, gluten-free diets are very common, and more and more restaurants are offering gluten-free items on menus. However, if you are gluten intolerant, you still have to be aware of hidden sources of gluten. These days, bread and flour aren’t your only sources of gluten. Due to the mass production of processed foods, gluten is found in everything from medications and supplements to processed meat and fish. Some seasonings and sauces also contain gluten as it is often used as a thickening agent.

This unfortunately means that you should analyse your wheat products before consuming anything and avoid buying items labelled as ‘modified’ or ‘hydrolysed.’

Learn all about gluten-free pseudograins. New to the GF life? Try these gluten-free recipes.

Acclaimed chefs and restaurateurs, Darren Badenhorst and Callan Austin, are proud to unveil The Beach House, an iconic new addition to Yzerfontein’s culinary landscape. Situated on the edge of the unparalleled 16-Mile Beach – the longest uninterrupted stretch of sand in the southern hemisphere – The Beach House brings an authentic West Coast experience, blending rustic coastal charm with a refined touch of seaside elegance.

The Beach House will officially open its doors on Thursday, October 24th, operating from Wednesday to Sunday for lunch and dinner.

Both Badenhorst and Austin have left an indelible mark on South Africa’s fine dining scene, particularly with their groundbreaking restaurant DUSK in Stellenbosch. But with The Beach House, the duo return to their roots, reconnecting with the untamed beauty of South Africa’s coastline. The restaurant is a tribute to the authenticity of the West Coast, celebrating the rugged landscape, rich heritage and the region’s deep connection to the sea.

Every element of The Beach House exudes West Coast soul. The restaurant is a reimagined version of an 80-year-old original beach house, thoughtfully redesigned by local designer, Hayley Breytenbach. Her vision captures the essence of the West Coast’s raw beauty, drawing inspiration from Ralph Lauren’s iconic summer-by-the-sea style. The result is a space that feels timeless yet elegant, with custom features like a deep ‘Beach House Navy’ paint, handcrafted naval-themed balustrades and antique maritime décor curated from local sources. Even the original Oregon Pine floors have been repurposed, grounding the restaurant in its heritage.

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Foraged Flavours

A mussel-clad gabion wall and Klompie brick pathway lead to an entrance that sets the tone for what lies ahead – a dining experience that feels as though it belongs to the landscape, crafted with the same care as the surrounding natural beauty. The Beach House isn’t just a restaurant; it’s a celebration of the West Coast’s unique culture, history and environment, destined to become a local icon.

Pictured left: Callan Austin and Darren Badenhorst | Pictured right: Jacques Grove

At the helm of the kitchen is Jacques Grove, a seasoned chef whose experience spans top positions at the Chefs Warehouse group and stages at Michelin-starred institutions in London, including The Clove Club and The Ledbury. At The Beach House, however, Grove focuses on what makes the West Coast truly special – its ingredients. The menu is approachable yet sophisticated, offering coastline cuisine prepared with world-class technique. Imagine freshly harvested mussels, foraged beach herbs and seafood caught daily by a local village fisherman, all brought together in dishes that speak to the heart of the West Coast.

Signature offerings include the Baai Slaai – a foraged salad with dune spinach, soutslaai and wood sorrel flowers – and the Whole Baked Line-Caught Fish, cooked over a wood-fired kaggel just as the local fishermen have done for generations. Meat lovers will be equally thrilled with the 1.2kg Prime Rib on the bone à la Steak Florentine served with Café de Paris butter, while classics like Fish & Chips and Peri-Peri Chicken are perfected with attention to every detail. The carefully curated beverage list showcases West Coast wines alongside Cape Winelands favourites, paired with expertly crafted cocktails.

Leading the Front of House team is Hadge Maulana, an experienced restaurant manager and sommelier who has been with the group for over ten years. Maulana is eager to deliver an exceptional experience in a relaxed, approachable setting, drawing on his vast expertise to craft an unforgettable dining journey.

Pictured (left to right): Callan Austin, Jacques Grove, Hadge Maulana and Darren Badenhorst.

In line with its commitment to sustainability and responsible sourcing, The Beach House ensures that every meal is a reflection of its surroundings – authentic, mindful and deeply rooted in the community.

There’s even a special dog-friendly patio, ensuring that every member of the family can enjoy the beauty of the West Coast together.

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Dining at The Beach House

With its deep sense of place, The Beach House is set to become an iconic destination – not just for Yzerfontein locals, but for visitors from across the country and beyond. Badenhorst and Austin’s latest venture brings the true spirit of the West Coast to life, offering an experience that feels timeless, unforgettable and world-class.

The Beach House will officially open its doors on Thursday, October 24th, operating from Wednesday to Sunday for lunch and dinner. Visit the links below for bookings.

Table reservations can be made via Dineplan or email. Location: 2 Beach Rd, Yzerfontein, 7351, South Africa. Yzerfontein is a scenic hour’s drive from Cape Town along the R27.

beachhouserestaurant.co.za | Instagram

We all cook with olive oil, but have you ever tried baking with olive oil? It not only adds flavour, but also results in moist and yummy bakes. Whether you prefer sweet or savoury, we have a couple of gold gems. From olive oil ice cream to homemade bread, here are our favourite olive oil recipes for all the bakers and connoisseurs out there.

Sweet Treats

From biscuits to doughnuts and creamy delights, you’ll love these tasty treats.

Salted Dark Chocolate, Pretzel & Caramel-rippled Ice Cream

Ice cream is one of the many reasons we love summer. The combo of salted dark choc, whispers of caramel and crunchy pretzels make this ice cream an unforgettable treat.

Recipe for Salted Dark Chocolate, Pretzel & Caramel-rippled Ice Cream

Baked Carrot Cake Doughnuts

We combine two of the tastiest things life has to offer – carrot cake and doughnuts. Yum!

Recipe for Baked Carrot Cake Doughnuts

White Choc Macadamia Biscuit & Olive Oil Ice Cream Sundae

We’ve given the Sundae an adult make-over with this No-Churn Olive Oil Ice Cream featuring fancy macadamia cookies and fresh mint.

Recipe for White Chocolate Macadamia Biscuit & No-churn Olive Oil Ice Cream Sundae

Lemon & Poppy Seed Whoopie Pies with Raspberry Cream

A cheerful and berry-liscious bake; these whoopie pies are deliciously moist, thanks to the olive oil addition.

Recipe for Lemon & Poppy Seed Whoopie Pies with Raspberry Cream

Olive Oil Polenta Cakes with Pink Grapefruit Drizzle

Pretty as a picture and delicious! Guests will adore these whimsical teatime treats.

Recipe for Olive Oil Polenta Cakes with Pink Grapefruit Drizzle

Turkish Delight Olive Oil Shortbread with White Choc

The only thing that could possibly make these biccies more delightful is a perfectly brewed pot of tea. Pinkies up!

Recipe for Turkish Delight Olive Oil Shortbread with White Choc & Dried Rose Petals

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Decadent Cakes

Not sure what to serve for dessert? Indulge in these olive oil cake recipes.

Chocolate Olive Torte with Cardamom, Pears & Almond

Fragrant cardamom, delicate pears and crunchy almonds come together in this tasty torte.

Recipe for Chocolate Olive Torte with Cardamom, Pears & Almond

Olive Oil Chocolate Torte with Mascarpone & Seasonal Berries

Once you try this decadent and irresistibly fudgy torte, there’s no going back. Top with seasonal berries for a deliciously tart contrast.

Recipe for Olive Oil Chocolate Torte with Mascarpone & Seasonal Berries

Blood Orange Olive Oil & Almond Cake

Zesty flavours perfectly balance the sweeter notes of this orange & almond cake.

Recipe for Blood Orange Olive Oil & Almond Cake

Carrot Cake Muffins with Whipped Lemon Cream Cheese Icing

These carrot cake muffins topped with cream cheese icing are dangerously good!

Recipe for Carrot Cake Muffins with Whipped Lemon Cream Cheese Icing

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Savoury Bakes

Nothing beats freshly baked bread, whether made with or dipped in olive oil.

Tomato & Chorizo Pull-apart Bread

This pull-apart tomato and smoky chorizo bread was made for sharing with family and friends at the dinner table or braai feast.

Recipe for Tomato & Chorizo Pull -apart Bread

Mini Olive Oil, Cumin & Sesame Bread Rolls

Cumin-spiced bread rolls with lashings of butter – what more could you want?

Recipe for Mini Olive Oil, Cumin & Sesame Bread Rolls

Olive Oil & Herb Crusted Loaf with Chunky Olive & Feta Dip

This crusty loaf is tasty as is, but the olive & feta dip takes it to the next level!

Recipe for Olive Oil & Herb Crusted Loaf with Chunky Olive & Feta Dip

Roasted Red Pepper & Goat’s Cheese Quiche

The combination of sweet, smoky peppers and creamy goat’s cheese is super satisfying.

Recipe for Roasted Red Pepper & Goat’s Cheese Quiche

Veggie & Ricotta Quiche with Parmesan Olive Oil Crust

Forget about Lorraine, this Ricotta Quiche is where it’s at!

Recipe for Veggie & Ricotta Quiche with Parmesan Olive Oil Crust

Onion, Olive & Goat’s Cheese Tart

This sensational savoury tart makes chopping onions worth the tears.

Recipe for Onion Olive & Goat’s Cheese Tart

Check out our favourite local olive oils