A decade or so ago the internationally renowned musician Sting has had a huge hit with the song “An Englisman in New York”. Sitting around the braai fire with ex Rustenburger Johann Cronje, his new wife and his parents and friends, one couldn’t help to think about Johann as a “Boere-German” in Munich. But unlike Sting who has struggled to find his feet in New York, Johann and his pretty little wife Carina have adopted well and not only made Munich their “new” home, but managed to open and run a successful and hugely popular restaurant with typically, a South African flavour in Munich. “Savanna” is now just over three years old and during this time Johann and Carina have teached the Germans a thing or two about South Africa and our food. This week however, we are not going to show you what Johann has done in Germany, we are showing you what the Germans have teached him in Germany!

Agri-Pulse - Stellalander-Vryburg - Na die heerlike reën wat gedurende April regoor die Noordwes provinsie geval het, wil dit blyk of die winter nou finaal hier is.

Die wintersmaande is bekend vir sop, bredies en vele ander heerlike disse wat bietjie hitte bied.
Dié maand kook Agri-Pulse saam met Wilco du Toit (regs) en Wynand van Vreden.
Albei mans wys ons hoe om `n heerlike bees -en -skaappotjie te maak, met `n oondebakte soetbrood as bykos.
Om saam met dié twee inwoners van Vryburg te kook volg die skakel

Sjoe, die pas-afgelope naweek toe Rustenburg Herald se kookspannetjie gelukkig weer bekendes se voordeurklokkie moes lui vir ons kookafspraak vir vandeesweek, het ons net weer besef - om heerlik te eet hoef jou nie ‘n fortuin te kos nie en liefdevolle  voorbereiding hoef ook nie ‘n lewenstaak te wees nie. 
Ons het by twee Rustenburgse “ambassadeurs” Jakkie Goosen en haar dogter Chantelle Krause gaan kuier en met ‘n yskoue windjie in die lug is ons na sowat twee ure met warm magies en warm harte daar weg. 
Niks eksoties nie (goed ja, behalwe miskien ‘n deeglike beesfillet) maar met liefde en genoeglikheid voorberei was dit vir ons maklik om te sê hierdie was nou weer een van daardie baie spesiale kook-uitstappies. Jakkie-hulle het dit só ‘n onvergeetlke maaltyd gemaak. 

In verlede week se bak- of kosmaakrubriek het Rustenburg Herald se kookspan in Ons Dorpshuis se kombuis gaan kuier en twee “nuwe” sjefs ontmoet wat maar een van die redes is hoekom Ons Dorpshuis nie sukkel om besprekings te kry nie. Nee, hierdie is voorwaar ‘n spoggerige tuiste weg van die huis waar jy boonop “ma se kos” ook op die spyskaart sal kry. 
Verlede week was Maddie van Wyk ons gasvrou en vandeesweek is dit die beurt van haar nuwe kollega Riaan Jansen wat vir ons die lekkerste, sappigste en geurigste (en grootste) keurgraad-frikkadelle voorgesit het. By Ons Dorpshuis het hierdie frikkadelle sedert Riaan se koms sommer vinnig ‘n gunsteling onder gaste geword. Ons is seker in jou kombuis sal dieselfde gebeur: 

Sy is nie net ‘n toegewyde vrou, ma en ouma nie, Ita Viljoen is ‘n entrepreneur, motiveringsspreker en ‘n dinamiese lid van Brits Vroue Landbou-unie en vir háár hande staan niks verkeerd nie. Wanneer sy nie saam met haar man in hulle konstruksiebesigheid werk of besig is om die kinders en kleinkinders te “bederf” nie, is sy ‘n bobaasbakster en ‘n kok van formaat. “Ek kook na eie smaak en meestal skep ek my eie geregte. 
Ek hou nie daarvan om my aan ‘n resep te bind nie,” sê Ita, wie se flambojante persoonlikheid duidelik in haar soet kortrib stowe-gereg weerspieël word. 
Gedagtig aan die reënerige weer die afgelope tyd wat mens mos altyd na ‘n warm gereg laat hunker, het Ita spesiaal vir AgriPulse haar eie soet kortrib stowe-gereg gemaak. “Ek het kortrib gekies omdat dit ‘n bekostigbare, tog smaaklike vleissnit is. Die groentekombinasie is gekies vir kleur, variasie en natuurlik die eindproduk - want ons eet mos eerste met die oë,” skerts sy.

Short Ribs are some of the more affordable cuts of beef, but also one of the tastiest. With a little effort, and fewer ingredients, Short Ribs could be served to dinner guests as a five star dish. Braising the Short Ribs in beer gives the dish a malty, smokey flavour that is to die for and it breaks down the fibers in the meat to create succulent, tender ribs. The preparation time is a bit longish, as you need to build the layers of flavour, but the result is absolutely worth the effort. You can even prepare this the day before; The flavours will only develop even more, making the dish even tastier. And, the leftovers – if there is any – makes a lovely ‘pulled beef’ sandwich. For that reason, we are adding a recipe for a beer and corn bread. 

Art curator Zet Havenga loves exotic places and food. She is the curator at the B Gallery in Klerksdorp and hopes to visit Morocco one day. Traditionally this famous Moroccan dish is prepared in a tagine but a deep wide skillet or Dutch oven will also work. Eggs are often added to the dish at the end of cooking. They’re allowed to poach until the whites set.

Anneke Myburg berei dié ete graag voor vir die mans in haar lewe. Haar man en twee seuns se gunstelinggereg is maklik om te maak en lekker trooskos veral in die winter. Hulle woon op Stilfontein.

Karin Weeks verskaf weekliks borde heerlike kookkos aan ‘n hele aantal huishoudings in Klerksdorp. Hierdie smulllekker beesstert is ‘n groot gunsteling en amper een keer ‘n week op haar spyskaart. Dit word op die tradisionele manier voorberei.

AGRIPULSE – NORTH WEST – Nobody needs to tell anyone from the SA farming community how to prepare a wonderful meal – these people are quite used to cattle, sheep, fresh produce and everything nice, so most definitely forget about fast food. But make no mistake – though exceptions are rare, it is not totally unheard of. It is old hat that people with the earth in their veins are known for the good appetites. 
This week in our Tambuti Kitchen we introduce a couple who treated us to one of these exceptions – wonderful Wagyu and halloumi burgers with an avocado salad on the side. Our hosts are Marna and Arno Kotze of Rustenburg in North West – two young people who know their way around the kitchen. So here goes. (Enough for eight people). 
Wagyu and halloumi burgers.

Kerriefrikkadelle met piesang is ‘n gunsteling gereg as Estie Steyn agter die kospotte is. Sy hou van kosmaak, maar dan moet sy geselskap in die kombuis hê. Sy is ‘n grafiese ontwerper, en sê sy is beter agter die rekenaar as in die kombuis.

Willen Venter se passie vir kos het vlam gevat toe hy in New York modelwerk gedoen en ander smulpape in Amerika ontmoet het. Hy is mal daaroor om te kook en om vir mense disse van regoor die wêreld voor te berei.