At SA COUNTRY LIFE we love everything from traditional South African food, wine and restaurants to all the talented people responsible for making them happen. Take a look at our interviews with chefs, their recipes and our stories on local producers from around South Africa.
Try this Country-style Fish, Prawn and Spring Onion Croquettes with a Chilli Coriander Drizzle recipe from Mogg’s Country Cookhouse.
Visit Joostenberg, near Stellenbosch, where the Myburgh family started making wine in 1876. Winemaking was revived “in a small way” in 1999…
Stuffed Lamb Shank with Lemon-Pap Schupfnudeln and Green Beans. Try this recipe from Mo and Rose restaurant near Robertson.
Mysterious things in our soil are going lump in the night. They’re rich and dark and have an earthy smell that drives us into a salivating frenzy.
Serve this up on a warm summer’s day. Beech Smoked Salmon with scallop brandade and pancetta crisps, topped with a few blanched broad beans.
Virtually every little town on the West Coast has a unique establishment that serves the freshest cake and finest coffee. Try these handpicked favourites.
Trendy, new Mo & Rose is taking the Breede River Valley by storm. Meet the young couple, Axel and Monika who run the place…
Koornlands Restaurant in the historic town of Swellendam is renowned for using excellent local produce and serving mouthwatering game.
Greg Landman seeks out Paarl’s sugar and spice and all things nice. Enjoy an excellent meal in an unrivalled setting with wrap-around views.
Greg Landman meets the country’s top winemakers and samples their wines. This time he meets Andries Jordaan of Theuniskraal Wines.
Ravioli filled with Pumpkin, and served with Biltong Shavings and Pomegranate Reduction. Try this recipe from Mo & Rose Restaurant, near Robertson.
Karoo lamb and tagine recipe by the Koornlands Restaurant in Swellendam. Fragrant and tasty, this recipe is a hearty meal for the whole family.
Meet Ferdi Smit, brandy maker, on his smallholding in Buffeljagsrivier, Klein Plasie, where he also farms cattle and sheep.
Crêpes Suzette the Koornland way. Sweet and citrussy, this goes down an absolute treat at any time of year. Treat yourself or loved ones…
Delicious roask pork loin in a spicy sauce, perfect for any special occasion or a weekend treat. Keep some of the spicy sauce (if you can) for a second meal…
Steve Moseley visited the Karoo to find out about the cooking courses at Karoo Cuisine. Here’s just one of the recipes he brought back.
The Organic Deli at Summerfields Rose Retreat & Spa, just outside Hazyview, is surrounded by roses usually in full bloom.
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