Tony Jackman

Nature seems to have designed big brown mushrooms so that we might stuff them, top them with something that melts golden brown, and grill them. Nature probably didn't anticipate that one day we would do this in an air fryer.

In a Hantam Karoo town huddled between two ancient mountains, a modest chef happy to live the small-town life is cooking some of the simplest but best Karoo food to be had.

The vision and passion of one man arrested the food world five years ago. He was more surprised than anyone else. Five years later, he is still doing what he does in a truly inimitable way. There is no kitchen maestro quite like Kobus van der Merwe, the chef who wanted to be a concert pianist.

Polenta finished with cheese and butter is the base of a breakfast that can be adapted in many ways. Just don't skimp on the cheese, it's what makes it such a delicious start to the day.

The addition of fine kudu biltong dust to The Foodie's Wife's popular quickbread, along with chopped onion, turned out a delicious result.

Polenta finished with cheese and butter is the base of a breakfast that can be adapted in many ways. Just don't skimp on the cheese, it's what makes it such a delicious start to the day.

A fondue is a Swiss thing, based on the fine cheeses produced in that peace-loving nation of watch (and cheese) makers. We've adapted it to the Karoo, where similarly fine cheeses are made, including one called Karoo Swiss, and another called Karoo Sunset. There's Cheddar in the mix too.

Glazing carrots in an air fryer is a cinch. But it's important to use minimal wet items in an air fryer, as you'll see from the minuscule quantities in the glaze ingredients.

At 9th Waterside in the Durban docks, chef Theo Chiloane is cresting the wave with what he terms his avant-garde approach to bistro food. Asked to share a recipe with us, he chose his salmon cured in green tea with sake and grapefruit.

Mature Cheddar, feta and grated Parmesan are the core flavours, while a dash of smoked paprika in both the mushrooms and the egg topping give this breakfast frittata an extra dash of interest.