Boards and

Charcuterie naan with black figs

20 minutes

Chicken recipes

Apricot chicken wings with ginger-biscuit dukkah

30 minutes

Asian recipes

Creamy miso-and-mushroom broth with noodles

15 minutes

Asian recipes

Pesto tofu with chilli almond crunch and quinoa

30 minutes

Breakfast recipes

Sorghum porridge with spiced poached pears

1 hour 15 minutes

Atchar recipes

Atchar fried rice

12 minutes

Beef recipes

Luxury seswaa

2 hours 30 minutes

Lunchbox recipes

Ostrich frikkadel wraps

5 minutes

Air-fryer recipes

Banana fat cakes

20 minutes

Avocado recipes

Avocado milkshake

Avocado recipes

Whipped avocado

Dip recipes

Abi’s fireside nori butter

5 minutes

Abi’s fireside nori butter

By Abigail Donnelly

Serves 12

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 minutes

Ingredients

½ packet nori, torn
6 anchovy fillets
2 garlic cloves
1 LemonGold, zested and juiced
sea salt, to taste
300 g butter, softened
1 loaf Woolworths sourdough

Method

1. Blend the nori until fine, then add the remaining ingredients except the salt and sourdough. Blend until smooth, then season to taste.

2. Place the butter in a cast-iron pan over hot coals and heat until the butter just starts to brown. Remove from the heat.

3. Toast the bread over hot coals. Tear to serve with the butter and dip into the nori seasoning.

Find more dip recipes here

Videographer: Barry de Villiers

Photographer: Jan Ras

Food Assistant: Bianca Jones

Mini cottage cheese-and-egg muffins

Cardamom pavlova and whipped rose cream

Sticky tofu-and-black rice bowl with quick-pickled cabbage

Charcuterie naan with black figs

Apricot chicken wings with ginger-biscuit dukkah

Creamy miso-and-mushroom broth with noodles

Pesto tofu with chilli almond crunch and quinoa

Sorghum porridge with spiced poached pears

Atchar fried rice

Luxury seswaa

Ostrich frikkadel wraps

Banana fat cakes

Avocado milkshake

Whipped avocado

Abi’s fireside nori butter

Abi’s fireside nori butter

Ingredients

Method