Luke’s fish tacos

15 minutes

French recipes

Creme brulee

40 minutes

Avocado, paw-paw and seared salmon salad

Avocado recipes

Guacamole

5 minutes

Avocado recipes

Deep-fried avocado with tomato, ginger and coriander salsa

10 minutes

Coleslaw recipes

Avocado coleslaw

5 minutes

Smoked chicken and avo with mango-and-coriander dressing

10 minutes

Soup recipes

Chilled almond and garlic soup

Lamb rendang

2 hours

Fish recipes

Poached hake

20 minutes

Cabbage recipes

Asian beef and red cabbage noodle salad

40 minutes

Crostini with balsamic brown mushrooms and goat’s cheese

15 minutes

Crostini with balsamic brown mushrooms and goat’s cheese

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

1 French loaf
4 T olive oil
250 g baby brown mushrooms
200 g goats' cheese

Method

Cut the French loaf on the diagonal.

Heat 2 T olive oil and fry the bread on both sides until golden.

In another pan, heat the rest of the olive oil and pan-fry the mushrooms in balsamic vinegar for 3 to 4 minutes, or until tender.

Place the mushrooms on the bread and crumble over with goat’s cheese.

Garnish with micro herbs.

Spinach lasagne

Beef rendang potjie

Amasi cheese

Luke’s fish tacos

Creme brulee

Avocado, paw-paw and seared salmon salad

Guacamole

Deep-fried avocado with tomato, ginger and coriander salsa

Avocado coleslaw

Smoked chicken and avo with mango-and-coriander dressing

Chilled almond and garlic soup

Lamb rendang

Poached hake

Asian beef and red cabbage noodle salad

Crostini with balsamic brown mushrooms and goat’s cheese

Crostini with balsamic brown mushrooms and goat’s cheese

Ingredients

Method