Lump is charcoal at its most basic and is essentially wood that’s been partially burned down to basics, that’s been through a carbonization process, until what’s left is just that: Carbon. It’s burned in a low-oxygen silo to remove sap, moisture and naturally-occurring methane, hydrogen, and a bunch of other chemicals. The process is called charring; you may still see charcoal sold as char wood. You can consider it a type of...

1. Keep all your bits cold: One of the most important things to remember when making sausages is to keep everything cold. A great tip from Matty Matheson is to use meat and fat that is ‘almost frozen’ – in his own words ‘if you grind meat that is warm or room temp it will turn into sludge, cold meat just grinds really nice’. This is because warmth ruins the...

Fat is essential to a good sausage. Fat lubricates the meat, acts as a binder and will make the sausage tender, juicy and flavorsome. Sausages that do not contain enough fat are typically dry and tasteless. Need Casings...CLICK HERE TO SEE OUR SELECTION     How much fat do I need? Sausages should contain 25-30% fat. This may seem like a lot but many commercially made sausages contain 50% fat. So,...

Ironic I thought... We were invited to join a group of South Africans for a Music night..wow, it was awesome to see so many South Africans in one place...but it was SAD, and I burst into tears...especially singing song "Die Land" "Ek gee vir jou die son en die see en die land my kindBelowe jy sal my aan die einde vindMy vlag sal aanhou waai en die sade sal...

The answer on this one is simple: 1. NEVER2. NEVER3. NEVER We have recently been involved in a scenario where we were bullied by another "South African company". We all left South Africa for a better life, we packed up everything we had into a suitcase...resigned from well-paying jobs, cried at the airport saying good-bye to friends and family we might never see again - to come to a country...

Ingredients 1.5 kg Biltong - you can get your biltong here 2 Mushrooms (tins) 6 Sliced Onions 2 Tomato paste (tins) 2 Sour Cream 250g 1 kg Pasta 2 Green Peppers 4 blocks Chicken Stock Grated Cheddar Cheese 2 teaspoons Mixed Green Herbs 1.5 litres Water (boiling) Method Fry onion until soft, add mushrooms and fry slightly; then add green pepper and fry. Make a sauce of the following ingredients:...

PREPARING YOUR OIL CURED POT FOR USE Wash out thoroughly with boiling water and dry. Coat the inside with cooking oil (or vegetable fat) and heat until the pot begins to smoke. When cool enough, using a paper towel, wipe inside clean.Repeat until towel wipes clean. The potjie pot is now ready for use. The more you use it the better it becomes. AFTER EACH USE Rinse with warm water...