Culinary Hotline: Father's Day Edition

Celebrating our Dads and Father-figures for Father’s Day!


  • Steak of your choice
  • 1-2 Fried Eggs
  • Prepared fries

How To Make Steak, Eggs and Chips

  1. Prepare to your Dad’s liking!


For the roast pumpkin:

  • 1kg pumpkin, skinned and cut into large chunks
  • 3T olive oil
  • A bunch of curry leaves
  • 1t cumin seeds, crushed
  • 1t coriander seeds, crushed
  • 1t paprika
  • Salt and freshly ground black pepper

For the spice mix

  • 1T coriander seeds
  • 1T cumin seeds
  • 2 dried chillies, torn
  • 1T mustard seeds
  • 2t black peppercorns
  • 1/2t mace

For the curry 

  • 3T olive oil or avocado oil
  • 1 large onion, cut in half then thinly sliced
  • Salt and freshly ground black pepper
  • 4 cloves garlic, finely grated
  • 6cm piece of ginger, grated
  • 3T prepared curry spice mix
  • 2 cups water
  • 300g diary free plain cultured coconut
  • 1 x 400g tin chickpeas, drained
  • 100g swiss chard, washed and roughly chopped
  • Freshly chopped coriander

How To Make Pumpkin and Chickpea Curry

  1. For the roasted pumpkin: add the pumpkin to a mixing bowl along with the olive oil, curry leaves, cumin and coriander seeds, paprika and season.
  2. Toss together before adding to a roasting tray and roasting in an oven preheated to 180C.
  3. Roast for about 30 minutes, turning halfway. The pumpkin should be tender and slightly charred.
  4. To prepare your spice mix, add all the ingredients to a dry pan over a medium heat.
  5. Allow the spices to begin popping and toasting in the pan, toasting for a few seconds becoming fragrant.
  6. Add the toasted spices and chilli to a blender and blend until fine.
  7. For the curry, heat the oil over a medium heat.
  8. Add the sliced onions and season lightly.
  9. Once the onions have caramelised and softened add the garlic and ginger, cooking for another minute before adding the spice mix and combining with the other ingredients.
  10. Pour in the water and simmer gently until slightly reduced, then add the yoghurt mixing through with the chickpeas and chard.
  11. Bring the curry to a simmer and cook until the chard has wilted, then add the pumpkin as well as the curry leaves. Season lightly and stir to combine.
  12. Simmer for another 10 minutes before serving over steamed brown rice, garnished with fresh coriander and dotted with extra cultured coconut


  • 3T canola oil
  • 2 onions, thinly sliced
  • 4 bay leaves
  • Salt and freshly ground black pepper to taste
  • 3 All spice berries
  • 1kg stewing lamb
  • Water as needed
  • 1kg potatoes, peeled and cut into large chunks
  • 1 head of cabbage, cut into thick strips and chunks
  • Serve with chutney
  • Serve with pickled beetroot

How To Make Cabbage Bredie

  1. Heat your oil in a large pot over a medium heat.
  2. Add your onions and bay leaves along with some salt, pepper and the all spice berries.
  3. Cook until the onions are translucent and just begin to brown.
  4. Add your lamb and stir to combine, reducing the heat slightly before adding a little water, just so the pot doesn’t become too dry.
  5. With the lid on slowly cook the lamb for about 30 minutes before adding the potatoes.
  6. Season with salt before giving it a mix and covering with a lid to cook for 15 minutes.
  7. Add half the cabbage and combine before covering with a lid and cooking until the first batch of cabbage has wilted before adding the remaining cabbage, and combining.
  8. Cover with a lid and cook until the potatoes are tender and the lamb is soft. Taste if extra seasoning is needed.
  9. Serve over fluffy white rice, with a side of chutney, and pickled beetroot.

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