photography by: Louis Hiemstra

This simple yet sophisticated menu is specifcally designed for leisurely consumption with loved ones.

Nibbles: Breadsticks, crudités and dips
Your guests will salivate at the mere smell of what’s cooking in the kitchen, surprise them with these light nibbles to prepare their palates for what is to follow.

Starter: Blue cheese and grape salad
This appetizer with it's vibrant colors and flavors will have everyone eager to see what is to follow.

Main: Citrus roast turkey with pistachio praline
Use fresh seasonal ingredients to create a symphony of festive flavors

Side: Peas with mint and lemon zest
The perfect side to any meal.

Dessert: Chocolate torte with fresh berries
This rich and heavenly chocolate torte is easy to make but requires chilling time, so make it a day in advance.

 
photography by: Louis Hiemstra

This menu is guaranteed to leave a lasting impression with your guests. The flavors are simple and the tastes work together beautifully.

Starter:
Edamama and parma ham salad
The perfect start to a perfect meal.

Mains:
Lemon and pistachio crusted lamb
Pistachio, lemon and lamb make a sensational combination in this quick and easy dish.

Sides:
Roast potatoes and steamed green beans

Dessert:
Granadillas with ice cream
Serve these fragrant and juicy fruits, sliced and squeezed when they are perfectly ripe and wrinkly with good quality ice cream, Greek yogurt or better yet, enjoy simply on their own.

 
photography by: Louis Hiemstra

The perfect side to any meal.

Serves: 4-6
Preparation: 5 minutes
Cooking: 5 minutes

1 Tbsp butter
1 red onion, sliced
2 cloves of garlic, sliced
12 oz (350g) frozen or fresh peas
zest of 1 lemon
1 cup mint leaves, shredded
salt and ground black pepper
2 Tbsp olive oil (optional)

Melt the butter in a frying pan over a medium heat. Add the onion and garlic and sauté until the onion has softened, about 1-2 minutes.
Add the peas and lemon zest and cook until tender, about 1-2 minutes.
Remove from the heat and add the shredded mint leaves, salt and pepper and drizzle with a little extra olive oil if desired.

Notes:
This side dish is also delicious served with dollops of ricotta cheese, alternatively turn it into a meal by adding cooked pasta shells and crumble over some goats cheese.

 
photography by: Louis Hiemstra

Try these succulent ostrich burgers served with a quick and delicious zesty beetroot salsa and crunchy greens.

Makes: 4
Preparation: 15-20 minutes
Cooking: 10 minutes

400g (14 oz) ostrich mince (ground ostrich meat)
1 medium sized red onion, diced
1 Tbsp thyme
Salt and ground black pepper
300g (10 oz) cooked baby beetroot, diced
2 Tbsp coriander, finely chopped
Juice and zest of 1 lemon
Burger buns of choice
Arugula, watercress or baby spinach leaves, to garnish
 
Place the meat, half the onion, thyme and salt and pepper in a bowl. Mix to combine and divide into four burger patties.
Heat a large frying pan over a medium heat and cook the patties for 4-5 minutes on each side or until cooked to your liking.
Prepare the beetroot salsa by combining the remaining onion, beetroot, coriander and lemon juice. 
Serve the ostrich burgers on lightly toasted burger buns, top with beetroot salsa and garnish with greens of choice.

More burger topping ideas:
Don’t abandon the ultimate burger classics. You can never go wrong with a saucy mushroom burger; bacon, cheese and egg or bacon, cheese and avocado burgers. However, do not be afraid to be adventurous either. Try new flavors and ingredients whenever you prepare your own home-style burgers.

Try these variations next time:
- Sautéed onion, cherry tomato, mushroom and black olive sauce
- Beef burgers with cheese, sautéed brown mushrooms and Swiss style cheese
- Turkey burgers with zesty tzatziki and arugula
- Spicy lamb burgers with hummus and cucumber salsa

Serve your burgers with oven baked fries, zesty potato wedges, steamed baby potatoes or crispy sweet potato rounds.