Light and breezy, these delicious fishcakes are kept juicy with the addition of Nola Ultra Creamy Mayonnaise, and a roasted garlic aioli.
Using Nola Mayonnaise as the base for a sweet and sticky marinade, this baked chicken is given a zesty lift from sweet chilli and lime.
The fourth annual HTA School of Culinary Art Legacy Young Chef Competition recently took place, allowing HTA School of Culinary Art’s 2nd year students.
Chef Chris Erasmus has been using wild ingredients in the Franschhoek-based Foliage restaurant since it opened 5 years ago - he chats about foraging
In a city where restaurants are constantly opening (and closing) and crowds flock toward the Next Big Thing, Cafe del Sol has remained a foodie favourite