Black Label fusion

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Braaied snoek with moskonfyt and olive crush

20 minutes

Fish recipes

Baked fish with sweet chilli sauce

15 minutes

Nodini, avocado, fermented black bean and basil salad with toasted garlic shards

10 minutes

Stracciatella and strawberry salad with belle rose basil granita

5 minutes

Fish recipes

Seafood laksa

25 minutes

Fish recipes

Baked fish and squashed tomato parcels

20 minutes

Watermelon recipes

African watermelon salad

25 minutes

Coleslaw recipes

Avocado coleslaw

5 minutes

Fish recipes

Poached hake

20 minutes

French recipes

The perfect salade nicoise

20 minutes

Aliums

Fragrant garlic mussels

10 minutes

Fragrant garlic mussels

By TASTE

Serves 2

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

18 mussels in the shell
3 T white wine
1/2 cup fresh cream
1 t salt

For the flavoured butter, blend:

70 g butter
1 1/2 T olive oil
20 g parsley, chopped
20 g basil, chopped
20 g coriander, chopped
20 g dill, chopped
1 leek, finely chopped
1/2 onion, finely chopped
2 cloves garlic, finely chopped
1/2 t ginger, grated

Method

Place a small saucepan over a low heat and add the flavoured butter. Fry until fragrant, then add the mussels and cover.

Fry for 30 seconds. Add the wine and simmer for 5 minutes.

Add the cream and season to taste.

Discard any unopened mussels and serve immediately.

Cook’s note: Serve with chips and garlic mayo or proper aioli and a good glass of beer.

For the perfect chips, read our article on MasterChef SA judge Benny Masekwameng’s slaptjips.

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Sweetcorn tamarind soup

Pork cacciatore

Black Label fusion

Braaied snoek with moskonfyt and olive crush

Baked fish with sweet chilli sauce

Nodini, avocado, fermented black bean and basil salad with toasted garlic shards

Stracciatella and strawberry salad with belle rose basil granita

Seafood laksa

Baked fish and squashed tomato parcels

African watermelon salad

Avocado coleslaw

Poached hake

The perfect salade nicoise

Fragrant garlic mussels

Fragrant garlic mussels

Ingredients

Method