Here at St. Marcus Fine Foods, we’re all about food.
With over three decades of experience in butchery under our belt, we think we’ve earned our stripes when it comes to preparing meat. Not to mention our history with curing and crafting top quality Biltong, Droëwors, and Stokkies. We’ve taken the same level of care we apply to our own products, to find recipes that will compliment them. After all, food should be a celebration and how better than to marry flavours together in glorious harmony.
What would Easter be without melt-in-your-mouth Hot Cross Buns. Nothing beats the aroma these bring to Easter; not to mention the hint of spice of a buttery, toasted bun. Why
We’ve spoken about the wonderful aromatics of Cape Malay cooking once before, in our Koeksister recipe, but instead of using the power of spice for sweet treats, we’re turning our
South African Vetkoek aka Fat Cake, crispy outside and warm and fluffy inside filled with minced curry. This is the definition of an oldie but a goodie, and making your own vetkoek
Since Ms Lyn Hancher mentioned Irish Coffee, and the lack thereof, on Facebook, we launched a minor investigation – needless to say, we came up short. We really couldn’t find
The weather isn’t cold enough for a bowl of hot stew with the fireplace on, or hot enough for a good old fashioned braai. So, that leaves us with this deliciousness! What can be better than adding some juicy boerewors into some breyani rice- perfect!
Cape Malay Pickled Fish is a traditional Cape Malay favourite. Beautifully, flaky fish that’s packed with flavour and a hint of spice. It’s the kind of recipe that is handed
Remember your granny making these when you were a little kid? The soft brownie texture, the sweetness of the fruit and the crumble of the biscuit base is sure to
Perhaps not a traditional South African recipe, but we do love a good snackwich and after trying this at home this past weekend, I knew it had to be shared.
As we start preparing for the next big party we all go in search of recipes that will blow the party socks off our guests. We’re talking tender and indulgent