This uniquely flavoured pot is a favourite and already won the Northern Transvaal Potjiekos Competition. The lemon peel gives and extra bit of flavour to the food. The pot can be served with baked potatoes or on a bed of rice as the pot has a lovely sauce. It’s enough for six to eight people and a # three pot is recommended.

Tender lamb pieces cooked in the spicy Greek style with tomato passata, pitted Kalamata olives, garlic, rosemary, mint, dry white wine and served with crusty bread and minty peppered Greek feta cheese.

Tender mustard veal cutlets grilled to perfection on the barbecue, vertical grill or char grill.

A Milanese one dish meal specialty of cross-cut veal shanks braised with vegetables, white wine and broth, and often garnished with gremolata.

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