Culinary Hotline - Eat Out Award Winners

EATOUT award-winning chefs Sebastian Stehr. Siba Mtongwana and Motheba Makhetha treat us to one of their iconic dishes!

Recipe by Sebastian Stehr


  • 250g Samp and bean mix, soaked overnight and then boiled until tender
  • 20 sea snails steamed with a pilsner beer, reserve the liquid to reheat the samp
  • 1 Alekreukel steamed and sliced 1mm thick
  • 50g local hard cheese
  • 50g creme fraiche or amasi
  • 1 lemon, juice and zest
  • 10g chopped chives
  • 10g chopped parsley
  • For the dune parsley pesto:
  • 100g dune parsley
  • 3 cloves sautéed garlic
  • ½ chopped sautéed onion
  • 50ml water
  • 50ml extra virgin olive oil
  • Pinch of salt
  • 5ml white wine vinegar

How To Make: Samp and beans with sea snails, alikreukel and dune parsley pesto

  1. Reheat the samp and beans with the beer liquid, add in the creme fraiche, lemon, herbs and sea snails then finish with a pinch of cheese.
  2. Finally, check the seasoning. Plate into the shell and finish on top with the sliced alikreukel, some fried dune parsley and the parsley pesto.
  3. For the pesto: Blanch and refresh the dune parsley and blend together with the rest of the ingredients. 

Recipe by Siba Mtongana


  • 2 tablespoons olive oil
  • 2 cloves garlic, finely crushed
  • 2 spring onions, chopped
  • 1/2 red onion, finely chopped
  • 200 grams (7 ounces) spinach, stalks removed, finely chopped
  • 3 tablespoons chopped fresh coriander (cilantro)
  • 2 tablespoons chopped fresh thyme
  • 110 grams (4 ounces) maize meal (polenta)
  • Salt and freshly ground black pepper
  • Butter, for cooking fritters
  • Mayo Topping:
  • 4 tablespoons mayonnaise
  • 4 teaspoons soy sauce
  • 1 teaspoon grated lemon zest
  • Squeeze of lemon juice
  • 1 fillet ready-to-eat hot-smoked salmon with pepper and dill (or your favourite salmon flavour)
  • Edible flowers, to garnish, optional

How To Make: Mfino fritters with mayo topping 

  1. For the fritters: Heat the oil in a large pan and saute the garlic, spring onions and red onions for 1 minute.
  2. Add the spinach, coriander and thyme and cook for another minute.
  3. Stir in the maize meal and mix. Pour in 60 millilitres (1/4 cup) water, season with salt and pepper and stir to combine until the spinach is wilted and the maize meal resembles mashed potatoes. Set aside until cool enough to handle.
  4. For the mayo topping: Mix the mayonnaise, soy sauce, lemon zest and juice together in a small bowl and set aside.
  5. Take a teaspoon of the fritter mix and shape it into mini balls using your hands.
  6. Flatten slightly and firmly squeeze to make sure the fritters are compact so they don’t break when you fry them.
  7. Add a knob of butter to a heated nonstick pan. Cook the fritters until golden, about 1 minute on each side.
  8. Place the fritters on a serving platter and place a small dab of the mayo topping on each.
  9. Top with a piece of the hot-smoked salmon.
  10. Decorate with edible flowers if using.

Recipe by Motheba Makhetha


  • 110g milk
  • 450g Heavy Cream
  • 80g Caster sugar
  • ½ teaspoon sea salt
  • 1 teaspoon vanilla paste
  • 2 Tablespoons matcha powder.
  • 40g Milk
  • 12g Gelatine powder

How To Make: Matcha panna cotta

  1. Bloom 40g milk with gelatine powder.
  2. Heat 110g milk, and cream together with sugar salt, matcha and vanilla, until dissolved, add bloomed gelatine mass to the milk mixture and stir till dissolved and combined.
  3. Pour mixture into prepared ramekins and allow to set for at least 4 hours.

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