Culinary Hotline - Eid Feast

We prepare an Eid feast with private chef & halaal certified caterer, Chef Wadia Dramat!

All recipes by Chef Wadia Dramat


  • 1 chopped onion
  • 100g salted butter
  • 1 Tbsp olive oil
  • 2 Tbsp minced garlic
  • 500ml fresh cream
  • 1 tsp pepper
  • 1 tsp chilli flakes
  • 1 Tbsp lemon juice
  • 1 Tbsp grated lemon peel
  • 600g Mussels (washed and steamed)
  • 1 tsp crushed pepper
  • 1 tsp salt
  • Chopped flat leaf parsley (garnish)

How To Make Creamy Garlic Mussels

  1. Over medium heat, in a deep pot, add butter and oil.
  2. Once melted, add onion, and braise until golden brown.
  3. Add garlic, salt, pepper, chili flakes and stir.
  4. Add cream, lemon juice and mussels and simmer for about 3 mins then add mussels.
  5. Give it a stir, add flat leaf parsley, and place the lid on the pot.
  6. Allow to simmer for 2mins then serve with toasted baguette.


  • 3 cups basmati rice, partially cooked
  • 2 cups brown lentils, soaked
  • 1kg kingklip cut into large cubes
  • 2 Tbsp sunflower oil
  • 4 – 6 curry leaves
  • 4 cardamon pod
  • 2 cloves
  • 2 cinnamon sticks
  • 2 bay leaves
  • 1 large onion, roughly chopped
  • 1 cup of buttermilk or amasi
  • 1 tsp cumin powder
  • 1 tsp turmeric
  • 1 tsp chili powder
  • 2 tsp breyani masala
  • 1 tsp fish masala
  • 2 tsp ginger and garlic paste
  • Pinch of saffron powder

How To Make Kingklip Biryani

  1. Marinade the kingklip in all the spices, salt and buttermilk and set aside.
  2. Over medium heat, add oil to pot and add whole spices until golden brown.
  3. Add marinated fish and simmer until partially cooked turning occasionally, then add a layer of lentils then layer of rice as well a few cubes of butter.
  4. Mix some water with saffron powder and sprinkle on top of rice to create colour contrast.
  5. Sprinkle with some curry leaves and chopped coriander.
  6. Add a tiny amount of water to the pot then cover with foil, add the lid and steam for 10mins over very low heat until done.
  7. Garnish with fresh coriander, Serve and enjoy with roast potato and mint raita.


  • 1kg steak and kidney (goulash)
  • 3 Tbsp sunflower oil
  • 1 large onion, finely chopped
  • 2 tsp garlic
  • 1 tsp Salt
  • 2 cloves
  • 2 all-spice
  • 2 rolls of Woolworths Pastry
  • 1 tsp crushed black pepper
  • 1 egg yolk
  • 2 Tbsp corn starch (thickener)
  • 1 cup beef stock
  • 1 Tbsp Worchester sauce
  • A few sprigs of thyme

How To Make Steak & Kidney Pie

  1. In a heavy based skillet or pot over medium heat, add oil and braise steak and kidney until dark brown.
  2. Removed from pot and set aside. In the same pot, add chopped onion, thyme, garlic, cloves, all-spice and black pepper.
  3. Return steak and kidney to the pot and add beef stock.
  4. Cook for at least 30min until soft and tender then make a slurry with corn starch and add to the pot.
  5. Reduce heat and simmer for a further 5 minutes until you’re left with a thick consistency. Set aside to cool.
  6. Oil your pie dish of choice and use one roll of pastry for the base of your pie. Press the pastry down to fill any crevices in your dish, cutting away any excess pastry.
  7. Now add your cooled down filling to the pie base, smoothing out the filling and removing any cloves and all-spice you might come across.
  8. Top with your second roll of pastry and you can either cut away the excess pastry or make an edged pattern. Poke the top of the pie with a sharp knife, and egg wash with egg yolk.
  9. Bake at 170’C for 45min to 50mins until pie is golden brown and flaky.

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