A fragrant Durban style curry.
Retro or timeless. Whatever you think of seafood cocktail, you can’t deny that it’s a true flavour classic. A good seafood cocktail still makes for an elegant, delicious starter today, decades after it was super fashionable. Our take on the dish is certainly not old-school. You’re going to love it.
Just as the Portuguese use dried cod to make bacalao, fishing communities around the Cape’s West coast add dried, salted snoek fish to soups, stews and casseroles along with locally grown vegetables, to create flavours that are uniquely South African. Here’s one of our favourite stews, just for you.