Dirk’s recipe and tips to make a delicious fresh fish this Easter.
The winter chills have really set in. Making it just the right time to SLOW DOWN and warm up in front of the braai.
The Black Oystercatcher Kitchen has put together a dessert using dates – it’s our Sherried Date Pudding.
Create your own gourmet slider – using bacon, brie cheese and our ‘secret’ ingredient to top it.
“We’ve got some tips for you on how to braai your sirloin steak Black Oystercatcher-style.”
Spring has sprung and with the new wave of flavours and the growing season in full swing, the Black Oystercatcher Kitchen decided to revisit an old favourite. The Mussel Pan has been a familiar face on the Menu, but our new Chef, Blanche …