Serves 4-6. Preparation: 30min. Cooking: 20-25min.
You will need: 6 chicken drumsticks, braai salt with spices,125g of chopped bacon, a little white wine, 15 ml (1 T) olive oil, 30 ml (2 T) fresh thyme leaves and 250g of crumbled feta cheese.

1. Preheat the oven to 180 °C. Debone the chicken drumsticks by making an incision all the way around the bone on the meatless end of each drumstick. Cut the meat loose from the bone on the meaty side of the drumstick.

Using a knife, scrape the meat down the bone and press the meat down over the meatless end of each drumstick bone. Discard the bone.

2. Season the chicken to taste with braai salt.
3. Fry the bacon until crisp. Add a little white wine.
4. Mix the olive oil, thyme, feta and bacon and stuff the chicken drumsticks with the mixture. Bake for 20-25 minutes or until done and browned.
5. Serve 2-3 chicken bites on each plate with chilli and bacon jam.

Serves 4-6. Preparation: 20min. Smoking: 10min. Standing: 10min.
You will need: 16 cleaned fresh mussels, 15ml(1T)rooibos leaves, 50 g melted butter, 500g skinned, deboned and cubed cob fillets or other white fish, juice and zest of 2 lemons, juice and zest of 1 orange, 1 diced mango, small bunch of chopped chives, 1⁄2 chopped chili, handful of roughly chopped fresh mint, 1⁄2 handful of roughly chopped fresh coriander, 1⁄2 handful of roughly chopped fresh parsley.

1. Put the mussels in an aluminium foil dish.
2. Put the rooibos in the bottom of a smoker. Put the dish with mussels on a rack in the smoker. Put the lid on. Smoke the mussels for 10 minutes. Mix the mussel juices in the bottom of the dish with the butter and drizzle over the mussels.

1. Ceviche: Put the fish in a dish. Mix the citrus juice and zest and pour over the fish about 10 minutes before serv- ing. Set aside until the fish has turned white.
2. Salsa: Mix the ingredients.
3. Toserve: Break open the mussels. Fill the empty shell halves with the ceviche.
4. Arrange the shells with mussels on a plate, alternating them with shells with ceviche. Spoon the salsa on top.

Makes 16 Bites. Preparation: 30min. Cooking: 15min.
You will need: 625ml pâté. 2 tortillas. Butter. Parmesan cheese. 250g good quality ham, 250g cream cheese, 125ml (1/2 C) brandy, salt, fresh black pepper, 2 pears, 125ml ((1/2 C) pear juice, cinnamon sugar.

1. Cut 2 tortillas into 8 wedges each and brush each with melted butter on both sides.
2. Wrap a thin rolling pin in aluminium foil and grease with non-stick spray. Shape the tortilla wedges around the rolling pin. Or use small empty cans for the job.
3. Scatter a generous layer of Parmesan cheese over each triangle and wrap the triangles around the rolling pin or cans.

4. Bake at 160 °C for 5-10 minutes or until crisp and done. Cool on the pin or cans. The baked triangles will keep in an airtight container for about 3 days.

5. Pâté In a food processor blitz together 250g good-quality ham, 250g cream cheese, 125ml (½ c) brandy, salt and freshly ground black pepper until smooth.

6. Tofinish Simmer 2 pears in about 125 ml (½ c) pear juice and season with cinnamon sugar. Remove from the heat and blitz in a food processor until smooth. Cool.

7. To serve Place a tortilla triangle on a porcelain spoon, pipe a little ham pâté on top and spoon a little of the pear purée over the pâté. Garnish with micro herbs.

4.Preparation: 30min. Cooking: 4-5min a steak.
You will need : 30ml cream, 80g dark chocolate, 1ml chopped chili and salt to taste, cocoa powder, 250g beef fillet per person, red cabbage, 125ml balsamic vinegar,30ml brown sugar, 2cm piece of fresh ginger, 4figs, 125g baby tomatoes,handful of dates,arils of 1-2pomegranates, 2radishes, beetroot, 1truffle per plate

1.Truffles Heat 30ml(2T) cream to just below boiling point. Add 80g dark chocolate and stir until melted. Add 1ml chopped chilli and salt to taste. Chill until firm Roll teaspoonfuls of the mixture into balls and roll in cocoa powder. Store in the fridge
2.Fillet Allow 250g beef fillet per person. Season with salt and pepper and brush with oil. Heat a cast-iron pan until smoking hot and fry the fillet until done to your liking

3. Salad Cut a red cabbage into paper-thin slices. Make a dressing by mixing 125 ml (½ c) balsamic vinegar, 30 ml (2 T) brown sugar and a grated 2 cm piece of fresh ginger. Pour over the cabbage.
4. Season 8 beetroot with rosemary and balsamic vinegar and roast at 180 °C for about 40 minutes. Cube. Quarter 4 figs and mix with 125 g baby tomatoes, a handful of dates, the arils of 1-2 pomegranates and 2 radishes cut into paper-thin slices. Add the red cabbage and beetroot and scatter micro herbs on top.
5 To assemble Put a piece of fillet on each plate and top with a truffle. Spoon a little salad on the plate.

Serves 6. Preparation: 30min. Cooking: 40min
You will need: 100g sugar, 60ml (1/4C) golden syrup, 5ml (1t) bicarbonate of soda, 310ml (1,25C) milk, 1 egg, 15ml (1T) melted butter, 250ml (1c) cake flour, 20ml (1/3c) cocoa powder, 60ml (1/4c) sugar, 2ml (1/2t) baking powder, 250ml (1c) cream, 2-3 spoonfuls of caramel condensed milk, a few slices of banana.

1. Hokey pokey crackle In a saucepan heat 100 g sugar and 60 ml (¼ c) golden syrup without stirring. Tilting the saucepan occasionally, heat to 150 °C or until a light caramel forms. Remove from the stove, add 5 ml (1 t) bicarbonate of soda and beat with a wire whisk until double in volume and foamy. Pour onto a greased baking sheet. Cool until hard then break into pieces.

2. Pancakes Whisk together 310 ml (1¼ c) milk, 1 egg and 15 ml (1 T) melted butter. Sift together 250 ml (1 c) cake flour, 80ml (¹⁄₃ c) cocoa powder, 60 ml (¼ c) sugar and 2 ml (½ t) baking powder. Add the flour mixture to the milk mixture and beat well. Leave to stand for 15-30 minutes. Heat a nonstick pan and spoon a ladleful of batter into so it forms a rectangle. Fry until air bubbles form on top, turn and fry until done. Repeat with the remaining batter.
3. To serve Whip 250 ml (1 c) cream until stiff. Put 1-2 pancakes on a plate and pipe cream on top. Spoon 2-3 spoonfuls of caramel condensed milk over and add a few slices of banana. Scatter the crackle on top.

2. Pancakes Whisk together 310 ml (1¼ c) milk, 1 egg and 15 ml (1 T) melted butter. Sift together 250 ml (1 c) cake flour, 80ml (¹⁄₃ c) cocoa powder, 60 ml (¼ c) sugar and 2 ml (½ t) baking powder. Add the flour mixture to the milk mixture and beat well. Leave to stand for 15-30 minutes. Heat a nonstick pan and spoon a ladleful of batter into so it forms a rectangle. Fry until air bubbles form on top, turn and fry until done. Repeat with the remaining batter.
3. To serve Whip 250 ml (1 c) cream until stiff. Put 1-2 pancakes on a plate and pipe cream on top. Spoon 2-3 spoonfuls of caramel condensed milk over and add a few slices of banana. Scatter the crackle on top.