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Air-fryer jerk chicken wings

20 minutes

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Brown butter prawns

15 minutes

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Rainbow trout salad

15 minutes

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Prawn cocktail

5 minutes

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Grilled yellowtail with papaya-and-watercress salad and chermoula aioli

15 minutes

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Chicken and lentil curry with papaya salsa

50 minutes

Avocado, paw-paw and seared salmon salad

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Spicy beef flank with corn and avo salsa

5 minutes

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Vietnamese bun cha ca

20 minutes

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Papaya and pineapple sorbet

15 minutes

Sparkling lime-infused strawberry sangria pitchers rimmed with fuchsia radish sugar frosting

Fresh fruit kebabs with spicy cashew sprinkle

Fresh fruit kebabs with spicy cashew sprinkle

By Maranda Engelbrecht

Serves 24

Difficulty Easy

Prep Time 20 minutes

Ingredients

1 fresh banana leaf, washed and dried, for serving

For the kebabs

2 papaya, peeled and pips removed
1 pineapple, peeled
4 mangoes, peeled
4 pears
8 kiwis, peeled

For the spicy sprinkle, blend until fine

1 cup desiccated coconut
1 small Thai chilli
100 g toasted cashew nuts
1 T masala
1 T brown sugar

Method

Slice the fruit into bite-sized chunks then thread onto wooden skewers. Serve on the banana leaf with the spicy sprinkle in the centre.

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

Air-fryer jerk chicken wings

Brown butter prawns

Rainbow trout salad

Prawn cocktail

Grilled yellowtail with papaya-and-watercress salad and chermoula aioli

Chicken and lentil curry with papaya salsa

Avocado, paw-paw and seared salmon salad

Spicy beef flank with corn and avo salsa

Vietnamese bun cha ca

Papaya and pineapple sorbet

Sparkling lime-infused strawberry sangria pitchers rimmed with fuchsia radish sugar frosting

Fresh fruit kebabs with spicy cashew sprinkle

Fresh fruit kebabs with spicy cashew sprinkle

Ingredients

Method