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…..

Crumbed Bacon Stuffed Mushrooms with BBQ Dipping Sauce

November 24, 2014 in Recipes

Mushrooms 1


Mushrooms are one of my favourite ingredients.  I love them braaied, fried, baked etc.  I can have  them for breakfast, lunch, dinner and in between.  It therefore comes as no surprise that I would choose mushrooms for my second  Knorr Crispy & Tasty Coating recipe.  This starter recipe uses button mushrooms ,however, one can use mushroom steaks for bigger portions which can be served as main course.   For the recipe, I played around with the preparation instructions and went against what is recommended on the packet by adding milk to the coating then dipping the mushrooms into it.  This creates a crunchy coating.  One should feel free to use the directions on the packet.

I particularly  love the dipping sauce in this recipe.  It is made up of the BBQ dippping mix, tomato sauce, sweet chilli sauce and parsley.  It is delicious and it adds extra personality to this lovely dish.  Get to try the recipe and share your thoughts and experience with us.  Get the recipe here…….

Crumbed Chicken and Herb Salad with Cheesy Mayonnaise Dressing

November 21, 2014 in Recipes

Salad 1


It has been a while since I posted a recipe that I created myself…….

I have been tasked to develop four delicious recipes using the Knorr Crispy & Tasty Chicken Coatings.  The first recipe I get to share is the Crumbed Chicken & Herb Salad with Cheesy Mayonnaise Dressing.  The recipe is very simple, tasty and it’s perfect for the hot season!

To get the best out of this recipe, one should not over cook the chicken strips.  Half a minute to a minute is enough.  The end results are gorgeous looking succulent strips that’ll tempt you to nibble on them.  The salad includes some toasted pumpkin seeds which add crunchiness as well as flavour.  Hope you get to try out the recipe.  Let us know what you think.   Get the recipe here……

Crunchy Lentil Salad

November 11, 2014 in Recipes



Right about this time, a lot of people cannot wait for the year to be over.   Some are already in holiday mode making a list of all the things they will do with their time as well as their bonuses.  That’s not a bad thing.   Making plans for tomorrow never hurt nobody.  Besides, the idea of a holiday is alluring even the thought of a mighty cobra slithering away at Hout Bay Beach can’t dampen the anticipation……

Just don’t forget to take care of yourself today in order to get to tomorrow in a fine fit form.  I came across a Crunchy Lentil Salad from the Cook from the heart cookbook.  Lentils are a good source of dietary fibre which among other benefits helps to relieve constipation.   The salad makes for a perfect lunchbox item.


Other tips for a balanced, healthy lunch box from the Cook from the Heart cookbook:


  • Reduced-fat dairy – such as low-fat milk, unsweetened yoghurt or reduced-fat cheese.
  • A lean, protein rich food – anything from tinned fish, a boiled egg, beans or lentils to lean meats, such as skinless chicken or trimmed beef.
  • Healthier nibbles – include healthy snacks in your lunch box so you are ready for the whole day. Try to include at least two different colours of fruits or fresh vegetables in your lunch box. Nuts and seeds are also healthy options.  Continue Reading…….

Tsogo Sun Launches SunSquare Cape Town

November 6, 2014 in Explore Mzansi, Out & About

RichardKeet SunSquare CT GM


The Mother City was abuzz last week as Mzansi personalities (foodies, musicians, comedians, fashion designers, TV presenters, radio DJ’s, journalists, bloggers etc.) gathered at the newly launched Tsogo Sun, SunSquare Cape Town.

SunSquare Cape Town is bringing a contemporary new accommodation experience to Cape Town.   This hotel fits within Tsogo Sun’s portfolio of over 90 hotels and 14 casino and entertainment destinations in South Africa.

SunSquare Terrace


Tsogo Sun CEO, Marcel von Aulock, comments: “When reviewing the property’s recent R35 million refurbishment, we saw the SunSquare brand as an ideal fit for the hotel’s contemporary style, ambience and location in the city’s tourism hub. The decision was thus taken to rebrand the De Waal property”.  Continue reading and have a look at the pictures here…..

SunSquareLaunch_2 (1)

Master Chefs, Fine Food and Master Cars at the Mercedes-Benz AMG Performance Tour

October 27, 2014 in Food News



I got to have a mouth-watering lunch at the Twelve Apostles last week (I’ll share details later) and had a chat with the executive chef, Christo Pretorius.  He mentioned his experience at the Mercedes-Benz AMG Performance Tour.  They got to cook, interact with the people and most of all, they got to drive the cars.  How fabulous is that?

The AMG Performance Tour started on the 1st of October in Century City before making its way around key dealerships in South Africa’s biggest cities with the third stop taking place on the 17th of October at South Africa’s top Mercedes-Benz dealership, NMI-DSM in Umhlanga.

These fine dining events showcased three of South Africa’s top chefs and gave them the opportunity to create exquisite gourmet meals that are both visually beautiful and of the finest quality, just as Mercedes-Benz owners are accustomed to! Chefs Christo Pretorius, Pieter de Jager and Bertus Basson demonstrated to specially invited guests’ what revs their engine with a skillful culinary display that was an impressive entrée to the main event.


More about the Chefs:

Christo Pretorius – The award-winning chef hails from Vryheid in KwaZulu-Natal but is currently the sous chef at Azure Restaurant at The Twelve Apostles Hotel and Spa. After completing his training at 1000 Hills Chef’s School in Durban he spent some time abroad honing his skills before working his way down the coastline and finally settling in Cape Town where he tantalises the taste buds of locals and visitors to the Mother City.

Pieter de Jager – Hails from Pretoria where he grew up cooking in his father’s restaurant. He completed his studies at the South African Chefs Academy before going on to spend some time cooking up a storm in some fine European kitchens. Currently patrons of Leopard’s Leap Family Vineyards in the Franschoek area can benefit from de Jager’s skills as he spends time doing demonstrations and presenting cooking classes at the vineyard.

Bertus Basson – popularly known as a judge on The Ultimate Braai Master, Basson is also famed for establishing the immensely successful restaurant Overture at Hidden Valley in the Western Cape. This popular restaurant has been voted as one of South Africa’s Top Ten restaurants by Eat Out for the past six years in a row and it comes as no surprise thanks to Bertus’ commitment to using traditional South African cuisine as a base for producing more progressive dishes.  Continue reading…….