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Benutting/Utilization


The Kudu Chine and the Pin-Up
09 Jun 2017

I have heard many hunters complain that they don't have a clue what to do with a kudu chine. It looks well nigh impossible to make it scrumptious. I"ve got news for them.

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Ostrich Neck Is Hot in a Pot
26 Apr 2017

We Africans are a very strange society indeed. We love boasting about all the French dishes we eat. Yet we ignore dishes of African origin that foreigners rave about. I"m talking ostrich here.

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Game for Jamie Oliver with this Venison
06 Apr 2017

If you have ever seen Jamie Oliver in action on TV, you will know that this young man knows his oats - and even his venison. Therefore, today I am providing one of his recipes for seared venison, slightly adapted to local ingredients and volume.

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Hot News about Venison Mince
02 Apr 2017

A friend sent this recipe to me by post and I had a really weird experience. On the stamp on the envelope was the face of Nelson Mandela. Now, normally he looks straight ahead of him, but it seemed to me that he was turning his head to peak into the envelope over his shoulder to scrutinise this recipe.

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Springbok Potjie
28 Sep 2016

Believe it or not, there are people who don't know how to handle a Springbok neck or rib. I believe in only one thing: stick it in a pot.

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Indian Food Doesn't Have to Boil the Paint off a Pillar!
25 Aug 2016

It is a myth that Indian food, especially curry, is as a rule so strong that it will burn the paint off a wooden pillar. Traditional Indian food is very spicy, yes. But it is definitely not all unbearably hot.

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Biltong, the Italian Way - with Pasta
30 Jun 2016

Biltong has become a luxury. Butchers and supermarkets are not shy to ask over R200 per kg for beef biltong. The other day, however, I was pleasantly surprised to find beef biltong and dry wors over yonder at Mader's in Mayville in Paul Kruger Street at R117 per kg. And it was left to me to decide whether I wanted my biltong with or without a fat layer!

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