You too can whip up this quick and easy salmon poke bowl, as seen on an episode of South Africa’s favourite cooking show, Ready Steady Cook. What’s even better is that you can have all of the ingredients delivered to your door at in-store prices and in under an hour by Mr D simply by scanning this QR code! The same is true for the rest of the magnificent recipes that chefs and contestants make on the cooking show. More about Ready Steady Cook Ready Steady Cook South Africa, in association with Mr D, is a cooking show you don’t want to miss! Experience the magic of cooking right from your livi ..read more

Who doesn’t want freshly picked garden herbs at their disposal whenever they need it? Let’s dive into the simple steps to dry and store your garden herbs to make them last long, along with tips on when to pick them for optimal flavour. When to pick your herbs For the best flavour, pick your herbs right before they start to flower. Timing is everything when it comes to picking your fresh herbs. Early in the morning is the best time to harvest as the oils in the herbs are at their peak when the daylight just hits. Cut the stems with sharp shears. Be sure to keep some leaves as this will encourag ..read more

We cannot get enough of this beer-braised chicken stew with dombolo during the colder months. Dombolo, also known as steamed bread or dumplings, is often enjoyed with stew or tripe. We love serving this stew with dombolo to mop up the delicious sauce. Print Recipe Beer-braised chicken stew with dombolo Serves: 6 Cooking Time: 2 hours 30 mins plus extra for marinating Ingredients DOMBOLO (DUMPLINGS) 250ml (1 cup) warm water 300g cake flour 30ml (2 tbsp) sugar pinch of salt 5ml (1 tsp) dry yeast CHICKEN STEW 2kg boneless, skinless chicken pieces salt and freshly ground black pepper ..read more

Stuffed peppers are a classic side dish. Not only are they easy to make and full of flavour, they’re also always a hit. This recipe uses some favourite Mediterranean flavours. Print Recipe Stuffed peppers Serves: 4 – 6 Cooking Time: 45 minutes Ingredients Filling 60ml (¼ cup) olive oil 1 red onion, finely chopped 1 garlic clove, crushed 200g beef mince 10ml (2 tsp) mild harissa paste 60g bulgur wheat, cooked according to the packet instructions 2 tomatoes, seeded and diced 60ml (¼ cup) fresh flat-leaf parsley, chopped 30ml (2 tbsp) lemon juice 100g feta, crumbled 50g pine nuts, lightl ..read more

 Fine dining and fine wines have been the preferred pairing since long before Escoffier revolutionised haute cuisine. The current worldwide movement of non-alcoholic drinks, which has seen most restaurants on the World 50 Best list sponsored by S.Pellegrino & Acqua Panna and in the Michelin Guide applying their creativity to tasting menus, is also here to stay in South Africa’s restaurants. “We have always had a non-alcoholic pairing menu, but we have seen a significant increase in demand and interest over time,” says Jennifer Hugé of FYN. “The globa ..read more

We all face stress in our lives, whether it’s from work deadlines or just feeling overwhelmed. But did you know that stress can also affect the way we eat? Our bodies are fueled by food to survive which ultimately explains why we feel happier after eating because it lights up the reward system in our brains. Whether you lose your appetite or start to eat more when you’re feeling stressed, there is a definite connection between stress and our appetite. How does stress affect your appetite? According to Healthline,  stress affects people differently when it comes to eating. Some may lose th ..read more

If you are familiar with the talk of food safety and food-related diseases, then cross-contamination is a word you should be quite familiar with. According to the World Health Organisation , approximately 1-10 people are likely to fall ill after consuming food that has been contaminated with an estimated 600 million people being affected by foodborne diseases a year.   One of the major causes of foodborne disease is related to cross-contamination which allows for the rapid growth of harmful bacteria to spread from surfaces.    Registered dietitian Claire Julsing Strydom has been in c ..read more

From a single event, the Plant Powered Show has grown into four captivating shows under The Good Life Show banner, reflecting the global surge towards healthier living and sustainability. ALSO SEE: Your passport to sustainable living: The Good Life Show hits Cape Town and Joburg! Get a taste of what’s to come with featured recipes like this avocado, basil and lemon pasta from last year’s Plant Powered Show, offering a glimpse of the delicious offerings awaiting you at The Good Life Kitchen and Masterclasses. Save the dates: Cape Town: 31 May – 2 June 2024 Johannesburg: 26 – 28 July 2024 ..read more

Keen for a relaxed lunch this weekend? Our rooibos-smoked chicken breast burger is the ideal meal to serve. Recipe and styling by Nomvuselelo Mncube Photograph by Dylan Swart Print Recipe Rooibos-smoked chicken breast burger Serves: 4 Total Time: 30 mins Ingredients 4 skinless and boneless chicken breasts salt and freshly ground black pepper, to taste 5ml (1 tsp) smoked paprika 400g rice, uncooked Rooibos tea leaves from 4 teabags avocado oil, to fry 15ml (1 tbsp) wholegrain mustard 120g mayonnaise fresh lemon, to squeeze 4 burger buns, halved butter, to fry handful rocket Cheddar che ..read more

We’ve taken the classic crème brûlée to a whole new level with this fruit crème brûlée tart! INGREDIENTS For the pastry 11⁄4 cups fl our 1⁄4 tsp salt 2 tsp icing sugar 1⁄2 cup cold butter, cubed 1 egg yolk, beaten 31⁄2 tbsp cold water For the filling 600ml double cream 11⁄2 tsp vanilla essence 6 egg yolks 2 whole eggs 4 tbsp caster sugar 1 cup brown sugar METHOD For the pastry 1. Combine flour, salt and icing sugar in a bowl. Gently rub in the butter. Once the mixture resembles breadcrumbs, add egg yolk and water, mixing until it forms a dough. 2. Flatten the ball of dough slightly, wrap i ..read more