by Gourmet Guide | Apr 28, 2026 | recipes
This dish, created by Cameron Smith of Chefs Warehouse Tintswalo Atlantic, is inspired by the fresh produce available at the nearby Hout Bay harbour. Consisting of bokkoms (traditional air-dried fish), abalone, snoek biltong and of course local yellowtail fish....
by Gourmet Guide | Apr 28, 2026 | recipes
With pink peppercorn and togarashi spice, coconut, tropical sea almond and ginger cream, palm fruit gel, sweet potato and coriander, yuzu pearls and kaapertjies (serves 6) Ingredients 600 g yellowfin tuna loin (sushi-grade, SASSI green-listed: pole & line caught...
by Gourmet Guide | Apr 28, 2026 | recipes
Jesper Nilsson, head chef at ëlgr, draws inspiration from colder-climate Italian cuisine, creating a dish where olive oil meets butter in a basting that adds depth and complexity. basting ingredients 100 g butter 100 g olive oil Zest of 1 lemon 4 anchovy fillets,...
by Gourmet Guide | Apr 28, 2026 | recipes
There’s something unmistakably nostalgic about pork at Christmas. Scott Dressels, head chef at Qunu at the Saxon Hotel, Villas and Spa, brings comfort and seasonal warmth to the table with a festive gammon glazed in spice, citrus and sweetness. gammon ingredients 1...
by Gourmet Guide | Apr 28, 2026 | recipes
From Caroline Lamb of one-Plated The Red Room, this Hong Kong–style version of the classic braise delivers tender, glossy pork belly with deep soy, spice and Shaoxing warmth—perfect with steamed rice and simple greens. pork ingredients 1 kg pork belly, skin on and...
by Gourmet Guide | Apr 28, 2026 | recipes
Head Chef Aren Pollack from one-Plated Embarc brings a bright, summer-forward interpretation to pork roulade, balancing fresh acidity, gentle heat and crisp seasonal vegetables. pork roulade ingredients 1 pork loin, butterflied 1 head napa cabbage, leaves blanched...
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