Justin Bonello_Recipes

Everyone has a story about Long Street in Cape Town where secrets are seldom sacrosanct. Mine emanates from a seedy pub in which I spent many a cold winter evening playing backgammon with mates. When my game needed upping I’d call for another little drop of heaven – a chocolate vodka. For some time, Read More

Justin Bonello_Recipes

The Marula tree I’ve always had respect for a tree that produces useful fruit. The Marula tree is part of the mango family and best of all it grows wild in the northern parts of Southern Africa. The sweet, yellow fruit is used for jam – which is good, but it’s also turned into, Read More

Justin Bonello_Recipes

Padkos: Road Trip Food We’ve all been on the road, stopped at one of those places that promises good food, good pies, good times, bought our padkos and hit the road only to discover once again that what we’ve bought tastes terrible. My solution is to make my own padkos before I leave home.., Read More

Justin Bonello_Recipes

We were lucky enough to make this on a tropical beach in Mozambique, but’s it’s just as lekker when made for mates on the braai in my back garden. We used king mackerel, but any oily fish, like yellow tail, will do the trick! You’ll Need: 1 x 500g deboned fillet of king mackerel, Read More

Justin Bonello_Recipes

Fillets are great on the fire, but you can ruin it if you’re not careful, so follow these steps to creating the perfect fillet this Summer and you’ll be laughing. Remember, keep it simple stupid.  

Justin Bonello_Lamb Chops

One of our favorite things to do on the braai as South Africans is a simple lamb chop, so here’s my trick to creating the perfect lamb chop on the fire.    

Justin Bonello_Stick Bread

This is something I remember making when I was a Cub (believe it or not, I was once one). The way we did it back then was first to make a fire with just three matches – no wonder I only ever got a badge for perfect attendance! Making Stick Breads is a fun,, Read More

Justin Bonello_Garlic Bomb

We’ve all done it: opened our cooler boxes a couple of days into a camping trip, only to be greeted by vegetables with scary growths and distorted faces. That’s why I love this recipe – it takes a really long time for a cabbage to grow a face. Unfortunately, cabbage has a bad reputation, Read More

If you’ve got my first book, you’ll know that I’ve already done a Greek style lamb, but I HAVE to give you Marthinus’s recipe. I’ll even admit that it might be better than mine! This is seriously delicious and really easy to make. You’ll Need: A deboned leg of lamb (about 2.5kg) 500ml Bulgarian, Read More