No-bake Isijingi Cheesecake with Raspberry Compote, paired with Nederburg Winemaster’s Reserve Special Late Harvest

January 19, 2015 in Recipes

Nederburg Special Late Harvest with isijingi cheesecake and raspberries 12 HR


This month’s Nederburg recipe and wine pairing is set to tantalize your taste buds …..

The Nederburg’s Winemaster’s Reserve Special Late Harvest is  a feast of the senses, from the winking golden colour to the fragrance of citrus blossom and ripe fruit, all the way through to the splurge of apricot and pineapple flavours in the mouth.

With this wine I wanted a light and delicate dessert which is not sweet and also with a bit of tang to balance out the flavours of the wine.  Isijingi is one of those not so popular traditional dishes from the Zulu culture,  Sothos call it Setjetsa.  The first time I prepared the dish I was blown away and wondered how come I never knew it existed.  Continue Reading and get the recipe here…….

Sharing is Caring with Shoprite #ShareforGood

January 16, 2015 in Uncategorized


Wanna share a little bit about a giving back campaign I took part in…..

The Shoprite #Shareforgood campaign took place in December of 2014.  The whole objective of the campaign was to share goodness by distributing buckets of non-perishable staple food products to underprivileged families…..Continue Reading………

Traditional Food Restaurant Alert: Feza’s Traditional Food in Du Noon, Cape Town

January 12, 2015 in Uncategorized



In life, it is inevitable that we are going to make mistakes or fall down at some point.   Whether it is by failing at school and having to repeat a year, getting out of a relationship or worse getting a divorce, being fired from a job, being infected with a fatal disease, being diagnosed with a chronic illness, losing a child, parent etc.  It doesn’t matter how careful one is, these things are all aspects of life.  We all have to go through some of them.  One just needs a positive outlook on life, falling does not mean one is a failure and it does not determine one’s fate.  I always tell my friends, what differentiates losers from winners is getting up after a fall.  Some people fall never to and never rise up again and what has led them to their demise becomes the story of their lives.  Some rise from the ashes and they become a living testimony.  Such is the story with my friend here, Feza Elson Mdutshane.



Feza and I go a long way, over a decade ago.  We were best friends at one point that is until I introduced him to my girlfriend, the two hit it off and became an item as a result I found myself friendless.   He is a hustler with a resilient spirit.  Very disciplined when he needs to be and at the same time he is very determined, dedicated, focused and passionate about food.  His story is not mine to tell, however,  I would like to tell you about his latest achievement, a traditional food restaurant situated at The Stables Shopping Centre in Du Noon Township, Cape Town.  Continue Reading…….

What Are You Committing To In 2015?

January 8, 2015 in Uncategorized




At every job, there comes a time when one needs to sit down with their superior and asses their contribution to the company they work for.  I strongly believe one needs to do the same with themselves on a yearly basis.  Life is about growth, improvement, advancement; it is also about finding a balance within our bodies as well as in our interpersonal and intrapersonal relations.  The business of being or managing oneself is not something to be taken lightly.  Every one of us is a CEO and the business is YOU.  It is your job to make sure all the departments (Health, work, finances, household, family relationships, friends etc.) run smoothly and at the end of the day you are accountable for every food or bad thing that happens.  If you pick up weight, it is due to your bad management.  Unfortunately or rather fortunately, in the business of being you one cannot fire themselves, we can only improve our management skills and how we run this business.

In any case, it is easy to ignore these things when one is still young.  My job here is to remind you that whatever you do in your youth affects the quality of your health once you get to middle age.   Live well and make conscious decisions today so that you don’t suffer from chronic illnesses in your mid 40’s!  Let’s look closely at the art of balancing….

According to Janet Maccaro on the book A Woman’s Body Balanced by Nature (one of my favourite books, I read it every year), there are three essentials of balance; body, mind and spirit.  If these areas are not properly managed one struggles to find true balance:  Continue Reading Here…….

Festive Things (Mgidi Vibes) and Happy 2015!

January 5, 2015 in Mzansi Home Cooks



Hey guys!  Happy new year!  I hope 2015 is good to you so far!  I took a break from blogging, trust me it was needed.  Thank you to everyone who has been trying out the recipes on the blog! I saw some of the comments and appreciate them!   I always use the “time off” reflect and look at ways to improve the platform.  This includes compiling a list of all the recipes I still need to share and trust me, they are worth looking forward to.


Festive season may be over but it is our favourite time of the year!  Some of us spend the whole year saving up and making plans for the time and who can blame us?  There’s no time like Ke Dezemba!  Once you get home it all suddenly makes sense, one finds peace from just looking at the open spaces of the homelands (Eastern Cape in my case), being surrounded by family, the love, being around familiar faces of people we grew up with, the vibe and  excitement…..


My favourite part is attending ceremonies.  Attending is a nice way of putting it,  I like to gate-crash.  In fact, who doesn’t? Before you start rolling eyes or side eyeing me, let me clarify my definition of “gate-crashing”.  There’s no such thing as gate-crashing in the rural areas.  Everyone is invited  and the more, the merrier!  That’s the spirit of Ubuntu right there!  With the prevalence of social media, people get to share snaps of their homes and it is very fascinating!

Continue reading and see more pictures here…..

Roasted Harissa Prawns with Tomatoes, Baby Marrows and Mushrooms, Paired with Nederburg Ingenuity White

December 5, 2014 in Recipes

Nederburg Ingenuity White with roasted harissa prawns, tomatoes, baby marrows and mushroom 1 HR


I cannot contain myself with excitement to announce my collaboration with Nederburg Wines.  It is my utmost pleasure to share the recipes and wine-pairing ideas I have worked on.  In the next six months, you I’ll be taking you on an exploration  journey of wine and food.  A recipe will be featured on the Nederburg newsletter each month.  I hope you enjoy them as much as I did creating and pairing them ……

Thuli Gogela HR


For my first wine-pairing I went with Nederburg gorgeous Ingenuity White.   It is subtle, deep and mysterious – crisp and creamy, refreshing and rich at the same time.  It tastes like a praise poem and that is exactly why I love to share it with those close to my heart.

It is summer and festive season, a time family, togetherness, sharing, giving, caring and love.  The Roasted Harissa Prawn dish embodies all of these elements and it pairs perfectly with Nederburg’s Ingenuity White.

Spoil your loved ones with this dish this festive season and to get the best out of it, serve it with Nederburg Ingenuity White.

Ingenuity White is available from selected stockists locally and retails for around R185 a bottle. The Sauvignon blanc-dominated blend comprises eight varietals, including Chardonnay, Semillon, Chenin blanc, Rousanne, Verdelho, Viognier and Gewürztraminer.  Get the recipe here…..

DSTV Delicious International Food & Music Festival Comes To The Mother City (Plus GiveAway)

December 5, 2014 in Food News



South Africa’s biggest food and music extravaganza – the DStv Delicious International Food & Music Festival, presented by Nedbank – comes to the Mother City on Sunday, December 28, 2014 with fabulous food and entertainment.

The organisers of DStvDelicious – the music festival for food lovers and the food festival for music lovers – will be bringing festival patrons fresh, locally produced food while at the same time showcasing some mouth-watering new finds in food, street-chefs and delectable trends.

Whether you want to eat in acclaimed chef Garth Stroebel’s pop-up restaurant, try MasterChef SA judge Pete Goffe-Wood’s legendary pork belly sandwich or sample fare from the award-winning food truck Meisies, DStvDelicious has it all and more. There’s food inspired by cultures from around the globe to appeal to all tastes from gourmets to those who just enjoy their nosh!

The Delicious Restaurant, hosted by Garth Stroebel, offers a three-course tasting menu.For starters there’s crispy duck with plum sauce; tuna tataki with ginger and sesame; grilled chilli squid and chorizo and African flat bread served with butterbean hummus and summer basil pesto. Beef Rendang with Malay chutney is the main course while desserts comprise dark chocolate pots with cumin crackers;Turkish delight with rosewater meringue and camembert with glazed nuts and fig syrup. Halaal friendly and vegetarian options are available. It’s priced at R640 a couple and there will be three sittings; at 12h00, 15h00 and 18h00. Numbers are limited so early booking is advised through Computicket.

DStv Delicious’s gourmet street-food market vendors and pop up kitchens have been carefully selected and include…Continue Reading……



Food booths/Mobile kitchens


  • Argies–Traditional Argentinian food including Pamplona, chicken breast rolled with ham, mozzarella, asparagus, sun dried tomatoes, olives, garlic and parsleywrapped with bacon on the outside and grilled on the braai.
  • Boer-e-licious– The name says it all and the place where a traditional South African favourite meets gourmet cooking. You can’t miss their gourmet wors rolls!
  • Coconuts for Africa–Fresh coconuts and coconut milk.
  • Cupcake Richard Cake Shop –Delectable guilt-free cakes and cupcakes.
  • Frères Bistro – Chef Jason Whitehead’sFrères Bistro brings Paris to the Mother City. This home-grown bistro prides itself on serving fresh produce straight from the organic garden to the plate. On the menu are pulled rabbit on sour dough withDijon crème fraiche, pickled cucumber and almond butter as well as Croque Monsieur with herbed aioli. This is Frères first pop up.


  • Italian Salumi & Panini–Traditional Italian salsiccia and salami made with 80 percent organic pork. Authentic recipe with no gluten, wheat and MSG.



  • Moro Gelato –Gelatois made the same way it is in Italy, with fresh milk and cream, and sorbets from seasonal fruit.


  • Piroschka’s Flammkuchen–The famous Flammkuchen, or “Flaming Cake”, is one of France and Germany’s favourite foods when having a glass of wine and champagne. It is served meal-sized and on a wooden board. 


  • Simply Italian– Chef Lauden Kirk and his team are famous for their crisp thin hand rolled focaccia which is topped with sun ripened tomato pomodoro, thinly sliced Parma ham, Sicilian capers and artichokes and dressed with wild rocket and Parmigiano-Reggiano.


  • Sweet Dreams: The Fudge Makers–The fudge is not the traditional sugar based fudge but made with a chocolate base giving it a soft creamy texture. Flavours include Amarula, Bar One, blueberry, cookies ‘n’ cream, double choc, honey and roasted almonds, lemon meringue, liquorice, pistachio, Swedish gingerbread, Turkish delight and white chocolate.


  • The Blackanese –Owner Vusi Kunene will be coming down to Cape Town from Johannesburg’s Maboneng Precinct to present his African Asian experience. There’s sushi and other dishes fusing African flavour with Japanese cuisine.
  • The Lamb Man–A plethora of lamb dishes including shanks, racks, burgers and salads.


Baleia Bay Wines Launches New Cellar and Restaurant / Deli

December 4, 2014 in Beverage News



On 20 November 2014, media representatives were treated to an insightful and interesting back of tractor farm tour guided by winemaker and viticulturist, Jacques Geldenhuys.  This was followed by a wine tasting and the official launch of Baleia Bay Wines cellar and deli, LaBella….

Baleia Bay Wines is situated in a recently established wine making area along the Cape South Coast, near the small town of Vermaaklikheid, the Joubert family proudly produces their very unique and award winning range.

The Farm

The farm Dassieklip, home to the Baleia Bay vineyards, was specifically selected for its limestone rich soil and close proximity to the ocean.  A delicate sea breeze regularly sweeps across the vineyards; lowering the temperature and ensuring only the best quality grapes are grown here.  Continue reading and view more pictures here……

BaleiaBay (4)



Crumbed Prawns and Imifino with a Sweet Chilli Dipping Sauce

November 28, 2014 in Recipes

Prawn 3


This is my fourth and last recipe that I created using the Knorr Crispy & Tasty Coatings.  I wanted something fun, festive, colourful and yet with a twist of tradition.  Imifino are traditionally eaten with hands and for this dish that is exactly the case.  Prawns are very easy to coat with the Crispy and Tasty Coating, in addition to that, they do not require a lot of cooking.  Imifino (Morogo) is also easy to prepare, just make sure no lumps are formed.  The dish can be served at a party, just picture it with a glass of bubbly!  That sounds divine doesn’t it?  Go ahead and try it this festive season and share your experience with us. Get the recipe here…..


Crumbed Chicken Fillet with Spicy Liver Stuffing and a Sweet Chilli Dip

November 25, 2014 in Recipes

Stuffed Chicken 1


Have you been checking out the recipes on theWhatsfordinner facebook page?  Two other bloggers, Nina Timm and Alida Ryder have also created delicious recipes using the Knorr Crispy & Tasty Coatings.

Working on this project made me realize some things.  For the most part of my career in food I have worked on products, developing the actual product which in this case would be Knorr Crispy & Tasty Coatings.  That included putting together product information which will be on the packet as well as the one used in the factory during the manufacturing process.   Now, as a blogger I get to use the product to create a recipe as well as  interact directly with the consumers, simplify their life in the kitchen which is great!

What does the Food Technologist in me think of Knorr Crispy & Tasty?  It is one of those products one must always have in the cupboard.  It makes for easy meal preparation and one can always assemble something quickly using the product.  What makes it different from other coatings in the market?  It yields a soft crumb plus I love that it comes with a Dip Mix, one can get creative with the dip mixes by adding a bit of this and a dash of that.  Continue reading and get the recipe here…..