Culinary Hotline - Courtney Anderton

We’re cooking up a storm in the kitchen for summer entertaining with private chef Courtney Anderson!

All recipes by Courtney Anderton


  • Burger patties:
  • 500g beef mince
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp freezedried mixed herbs
  • 1 Tbls smoked paprika
  • 1 egg handful of panko
  • salt & pepper
  • Burger sauce:
  • ½ onion, finely chopped
  • 6 gherkins, finely chopped
  • ½ Cup mayo
  • ¼ Cup tomato sauce
  • Good shake of worcestershire sauce
  • 4 brioche burger buns
  • 50g butter
  • 3 tomatoes, sliced
  • butter lettuce
  • 8 slices melrose processed cheese

How To Make Double Cheese Burger

  1. Slice your buns and butter each side.
  2. In a medium pan, on medium heat, toast each bun until golden.
  3. To make the burger sauce, mix all ingredients and set a side.
  4. Get your tomatoes sliced and your lettuce washed and dried.
  5. Burger patties in a pan, cook the onions and garlic with some olive oil until soft and set a side.
  6. In a large bowl, add all the ingredients together and mix with well, using your hands.
  7. Weigh out 8 balls of 75g each.
  8. Flatten into patties.
  9. On a smoking hot griddle pan, cook each side for about 1-2 minutes.
  10. Once you flip, add a slice of cheese on each patty to melt.
  11. To assemble the burgers, start with your sauce at the bottom of the bum, followed by the lettuce and the tomatoes.
  12. Stack the 2 patties on top. Eat immediately.


  • 1 packet pearl couscous
  • 6 baby zucchini, halved
  • lemon zest
  • 1 pack asparagus
  • ½ cucumber, chopped
  • 1 pack edamame beans
  • 1 can chickpeas, rinsed and drained
  • 5 radishes, thinly sliced
  • 2 spring onions, thinly sliced
  • 1 avocado- cut into chunks
  • 2 rings of feta
  • 1 cup cooked peas
  • 1 red onion, finely sliced
  • 2 Tbsp chopped parsley
  • 50g sliced almonds, toasted
  • Dressing:
  • zest and juice of 1 lemon
  • ¼ Cup olive oil
  • 1 tsp honey

How To Make Summer Couscous Salad

  1. Start by boiling the couscous. On a griddle pan, add some olive oil.
  2. When the pan is smoking hot, add the baby zucchini and grill until lovely and dark lines appear.
  3. Turn them over and grill the other side. When they come off the pan, zest lemon over and season with salt and set aside.
  4. Add asparagus to the pan and continue the process like the zucchini.
  5. Get all the veggies sliced and cut and add into a large bowl.
  6. Sprinkle feta and add the cold couscous to the bowl.
  7. Once the zucchini and asparagus is cool roughly chop them and add them to the salad.
  8. Add all the ingredients and give a good mix in the bowl. Season with salt and pepper.
  9. To make the dressing. Mix all together in a separate bowl and once it’s all come together add to the salad.


  • Pavlova:
  • 6 egg whites
  • 300g caster sugar
  • 5ml Vanilla paste
  • passionfruit curd
  • 170ml passionfruit pulp
  • 116g sugar
  • 85g butter
  • 1 egg
  • 2 egg yolks
  • 18g cornflour
  • Whipped cream:
  • 500ml whipping cream
  • 20ml icing sugar
  • 5ml vanilla paste
  • Garnish:
  • 100g strawberries
  • 100g raspberries
  • 50g blueberries

How To Make Pavlova

  1. Preheat the oven to 120°C line a large baking sheet with parchment paper and set aside.
  2. In a large bowl or Kitchen aid, whisk the egg whites until stiff peaks.
  3. Gradually add the caster sugar, tablespoon by tablespoon, until all the sugar is incorporated.
  4. Add the vanilla and mix until thick and glossy.
  5. Put all of the meringue mixture onto the middle of the baking sheet, using a spatula, gently smoothen the sides of the meringue mixture, working from the bottom to the top until a perfect circle is formed.
  6. Flatten the top of the mixture and place in oven for 3 hours.
  7. For the passionfruit curd, in a pot over medium heat, heat the passionfruit pulp and allow it reduce.
  8. It will be ready when you are able to easily separate the passionfruit pips and the pulp.
  9. Strain and set aside.
  10. Boil the butter, passionfruit and sugar.
  11. In a separate bowl, mix the egg, egg yolks and corn flour to make a paste.
  12. Slowly add the hot passionfruit, into the eggs, whisking continuously. Add the mixture back into the pot.
  13. Whisk continuously until the mixture begins to thicken. Do not allow to boil.
  14. Once the curd coats the back of a spoon, the curd is ready. Set aside until needed.
  15. For the whipped cream, whisk the cream until soft peaks, add the vanilla and gradually add the icing sugar and continue whisking until stiff peaks, set aside in the fridge.
  16. To assemble, place all the cream into the pavlova.
  17. Dollop the passion fruit over the cream.
  18. Scatter all the berries on top and VOILA, THE PERFECT pavlova.

1 thought on “Culinary Hotline – Courtney Anderton”

  1. Dumisani Magaiva Gumede

    Makro is my absolute favourite stores it cheaper and the best I love combo of 100 . And I wish that you can also build this stores to our nearest town like Naas plaza komatipoort

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