Spice

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  Crazy for Curries

  R500.00 Add to cart

  Cook and enjoy these seven spectacular dishes together
  Onion Bhaji: Mix and fry traditional, thinly sliced onion fritters spiced with gram flour and herbs until beautifully crisp and golden.
  Chicken Massaman Curry: Simmer a mild, deeply fragrant Thai-style curry blending rich coconut milk, roasted spices, and tender chicken.
  Mild Lamb Curry: Master the technique of slow-braising tender lamb to build a rich, warming, and comforting gravy with a gentle spice profile.
  Palak Paneer: Cook up a classic, vibrant Indian vegetarian dish featuring soft cubes of paneer cheese nestled in a smooth, deeply seasoned creamed spinach sauce.
  Yellow Rice: Learn the simple secrets to steaming perfectly fluffy, separate grains of rice infused with aromatic turmeric and gentle spices.
  Paratha Naan: Roll, layer, and cook traditional bubbly flatbreads on a hot surface to achieve a beautifully soft, layered texture perfect for dipping.
  Biscoff Mousse: Whip up a velvety, contemporary sweet dessert featuring smooth caramelised Lotus Biscoff biscuit notes for a decadent finish.

  Monday, 30 November 2026

  6-9pm

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  Mexican

  R500.00 Add to cart

  Bring the warmth and rich culinary heritage of Mexico to your kitchen.

  Mexican Tostada Bites: Assemble crispy, bite-sized tortilla bases topped with fresh, vibrant ingredients for the perfect social appetizer.

  Mole Poblano with Chicken, Beans, and Rice: Master the legendary, deeply complex Mexican sauce made from a rich blend of chillies, spices, and dark chocolate, served over tender chicken with traditional sides.
  Chiles Rellenos: Roast, stuff, and batter traditional chillies to achieve a beautifully melted filling and a light, golden exterior.

  Pineapple and Cucumber Salad: Toss together a crisp, refreshing, and zesty side salad that perfectly balances the rich, smoky heat of the main dishes.
  Tres Leches Cake: Bake a classic, velvety sponge cake soaked in three types of milk and finished with a light whipped cream topping.

  Tuesday, 3 November 2026

  6-9pm
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  Middle Eastern

  R500.00 Add to cart

  Bring the warmth and hospitality of a Middle Eastern kitchen to your table.

  Pita Bread: Fresh pita bread made from scratch with the perfect pocket.
  Creamy Loaded Hummus & Salad: Velvety smooth chickpea dip topped with a vibrant salad.
  Moutabel: Smoky, creamy, and garlic-infused charred aubergine dip.
  Tabbouleh: Fresh, herb-heavy salad packed with finely chopped parsley, mint, tomatoes, and bulgur wheat.
  Falafel: Traditional herbed chickpea patties fried to a crispy exterior and fluffy centre.
  Labneh: Thick, tangy strained yoghurt cheese spread beautifully garnished with olive oil.
  Baklava: Layers of crisp filo pastry, spiced chopped nuts, and sweet fragrant syrup.

  Monday, 26 October 2026

  6-9pm

   

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  Spanish Tapas

  R500.00 Add to cart

  Cook and enjoy these eight classic Spanish tapas dishes together
  Gazpacho: Blend a traditional, refreshing chilled tomato and vegetable soup bursting with garlic, olive oil, and bright vinegar notes.
  Croquettes: Master the art of cooking a thick, velvety béchamel base, shaping, breading, and frying croquetas to achieve an ultra-crispy shell and a meltingly soft centre.
  Chickpeas with Spinach: Simmer a robust, traditional Andalusian comfort dish of tender chickpeas and fresh spinach seasoned with garlic, cumin, and fried bread paste.
  Roast Red Peppers: Roasted sweet bell peppers until beautifully smoky, tender, and infused with garlic and premium olive oil.
  Pan con Tomate: Prepare the definitive Spanish garlic bread by rubbing charred crusty slices with fresh garlic and ripe, seasoned grated tomatoes.
  Patatas Bravas: Fry golden, crispy potato cubes and serve them alongside a traditional spicy, smoky tomato bravioli sauce.
  Churros: Master the choux-style dough consistency needed to pipe and fry traditional, star-shaped Spanish doughnut pastries until beautifully crunchy and golden.
  Chocolate Sauce: Melt down a luxurious, thick, and rich dark chocolate dipping sauce to perfectly accompany your hot churros.

  Tuesday, 8 December 2026

  6-9pm

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  African Flavours

  R500.00 Add to cart

  Discover the rich, diverse, and vibrant culinary heritage of the African continent

  Peri-Peri Livers with Fresh Bread: Flash-fry tender livers in a fiery, tangy, and deeply garlic-infused peri-peri sauce, served alongside crusty, warm fresh bread to mop up the juices.
  Pumpkin Peanut Butter Mash: Prepare Nhopi, a comforting, creamy, and subtly sweet traditional Zimbabwean side dish combining smooth mashed pumpkin with rich peanut butter.
  Berbere Chicken: Slow-simmer tender chicken pieces in a robust, deeply aromatic Ethiopian berbere spice blend rich with chilli, fenugreek, and ginger.
  Pilau: Master the fragrant art of East African rice, perfectly steamed and layered with warm spices like cardamom, cinnamon, and cumin.
  Kachumbari: Assemble a crisp, fresh, and zesty East African tomato and onion salad that perfectly cuts through the rich spices of the main dishes.
  Marogo: Sauté traditional African wild spinach with onions and tomatoes to create a beautifully seasoned, nutrient-rich green side dish.
  Bolo de Bolacha: Build a decadent, traditional Portuguese-African no-bake dessert featuring layers of coffee-soaked biscuit discs bound together with a rich, velvety buttercream.

  Wednesday, 25 November 2026

  6-9pm

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  Thai-inspired Cooking

  R500.00 Add to cart

  Bring the fresh, dynamic flavours of Thailand to your kitchen

  Homemade Curry Paste: Learn the traditional art of grinding fresh aromatics from scratch to build an intensely flavourful base.
  Green Curry with Jasmine Rice: Master a rich, fragrant coconut-based curry cooked to perfection and served alongside fluffy jasmine rice.
  Authentic Thai Salads: Balance sweet, sour, and salty profiles to create crisp, fresh, and zesty regional salads.
  Corn Fritters: Fry up beautifully golden, spiced sweetcorn fritters with a wonderfully crispy exterior and a tender center.
  Thai-Inspired Crème Brûlée: Prepare a velvety, elegant dessert twist combining classic French technique with fragrant Southeast Asian infusions.

  Monday, 2 November 2026

  6-9pm

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  Indian-inspired Cooking

  R500.00 Add to cart

  Bring the warmth and rich spice profiles of an Indian kitchen to your table

  Cheese and Corn Samosas: Learn the art of folding delicate pastry into perfect triangles, filled with a delicious, spiced cheese and sweetcorn mixture and fried until golden.
  Dhal: Master the essential technique of tempering spices in hot oil to create a comforting, aromatic, and deeply flavourful lentil dish.
  Butter Chicken: Simmer a classic, luxurious curry featuring tender chicken pieces bathed in a rich, velvety tomato, butter, and cream sauce.
  Basmati Rice: Learn the simple secrets to steaming perfectly fluffy, separate, and beautifully fragrant basmati rice grains every time.
  Naan: Roll and cook traditional yeast flatbreads on a hot surface to achieve a beautiful, soft, and bubbly texture perfect for mopping up sauces.
  Sambals: Assemble a selection of crisp, fresh, and tangy side condiments to cut through the richness of the main curries.
  Mango Shrikhand: Whip up a velvety, sweet dessert made from thick strained yoghurt infused with fragrant saffron, cardamom, and ripe mango purée.

  Thursday, 12 November 2026

  6-9pm