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Magnificent Milk Tart | Recipes | Photography by Tasha Seccombe

Magnificent Milk Tart

This traditional South African stew of oxtails and red wine is cooked outdoors in a cast-iron pot over coals - perfect campfire food

Oxtail and red wine potjie

This traditional South African stew of oxtails and red wine is cooked outdoors in a cast-iron pot over coals - perfect campfire food

Today South Africa is characterised by the kaleidoscope of cultures, traditions and religions that brought about the term Rainbow Nation.  Without doubt a great way to experience the diversity of cultures is through the local food, often referred to as the Rainbow Cuisine.  For the daring diner, South Africa offers culinary adventures ranging from crocodile and mopane worms to Ostrich eggs.

Today South Africa is characterised by the kaleidoscope of cultures, traditions and religions that brought about the term Rainbow Nation. Without doubt a great way to experience the diversity of cultures is through the local food, often referred to as the Rainbow Cuisine. For the daring diner, South Africa offers culinary adventures ranging from crocodile and mopane worms to Ostrich eggs.

Crunchies-120 gr sugar is = to 1/2 cup + 2 T (minus a titch)...this looks a lot like Seafoam!!

Crunchies-120 gr sugar is = to 1/2 cup + 2 T (minus a titch)...this looks a lot like Seafoam!!

How to Make Old Fashioned Frikkadels - The Recipe

How to Make Old Fashioned Frikkadels - The Recipe

One of my all time favourites, bothe to eat and to make, Frikkadellen, those meatballs of various sizes. Served up in so very many ways, a dish that becomes a firm family favourite!

South African lemon meringue pie.   This is a classic South African favourite and differs from its North American counterpart because the filling calls for egg yolks, lemon juice and condensed milk; where theirs is what we would call “lemon curd”. Having tasted both, I have to say that ours is my best. (But they have pumpkin pie, which we don’t!)

South African lemon meringue pie. This is a classic South African favourite and differs from its North American counterpart because the filling calls for egg yolks, lemon juice and condensed milk; where theirs is what we would call “lemon curd”. Having tasted both, I have to say that ours is my best. (But they have pumpkin pie, which we don’t!)