Chef Tshepiso’s Romaine Salad with Sardine Aioli is infused by his travels but remains authentic to his upbringing. Lucky Tip: The Aioli dressing can be kept in a fridge for about a week.
This delicious perfectly Stuffed Pap Balls is Chef Nokuzola’s signature dish. It’s golden and crispy on the outside and warm and tasty on the inside. Serve with the Chakalaka Dipping Sauce for an extra kick.
Faldela’s traditional Pilchard Bobotie with Pilchards in Sweet Chilli Sauce is the perfect family dish for dinner or lunch. Serve with chutney and sambal.