• Agulhas Country Lodge
  • Agulhas Country Lodge
  • Agulhas Country Lodge
  • Agulhas Country Lodge
  • Agulhas Country Lodge
  • Agulhas Country Lodge
  • Agulhas Country Lodge
  • Agulhas Country Lodge


From The Kitchen At Agulhas Country Lodge





2 kg fish cut into portions

4 large onions cut into rings 

3 Tablespoons grated fresh ginger                                                                    

4 garlic cloves finely chopped

5 teaspoons mild curry powder 

2 teaspoons turmeric 

1 Tablespoon whole allspice 

1 teaspoon whole coriander seeds

1 teaspoon ground cumin 

750 ml white vinegar 

1 cup water 

250 g sugar 

1/2 cup smooth apricot jam 

1 cup sultanas 

1 red and green pepper - oven roasted and skinned 

seasoned flour - salt, pepper and fish spice 

In a large pot, lightly fry the onion rings with the ginger and garlic, once translucent add the rest of the spices and fry for a minute. 

Add the vinegar, water, apricot jam, sugar and sultanas and cook over a low heat for 20 minutes. 

Cut the roasted peppers, skins removed, into strips. 

Toss the fish portions in the seasoned flour and shallow fry in a seperate pan in batches. Clean the pan regularly to avoid any burning.

The fish must be cooked but still be moist. 

In a deep glass or plastic bowl, put down a layer of the curry sauce and pepper strips, then pack the fish on top and top with sauce and peppers again, repeat the process untill all your fish is in the bowl. The last layer has to be sauce and peppers. Close with an airtight lid and this can last up to 3 weeks in the fridge. 





  • 6 – 8 portions
  • 40 ml butter
  • 40 ml olive oil
  • 1 large onion chopped
  • 4 cloves of garlic
  • 3 best quality lamb loin chops per person (or two will also do). The South Africans like their red meat!
  • 300g pasta rice
  • 2 tins good quality chopped tomatoes
  • Salt and freshly ground black pepper
  • About 1 cup chicken stock (homemade is always better)
  • 1 cup of white wine
  • About half a cup chopped fresh herbs, parsley, basil, origanum
  • Freshly grated parmesan cheese or any other hard strong cheese

Preheat your oven to very hot, about 200C. Season the lamb with salt and pepper. Place in a baking dish with a little olive oil, some of the origanum and a dash of lemon juice. Place in a hot oven to crisp up the edges and cook until medium. In the mean time, heat the oil and butter and fry the onion, adding the garlic only later because it will burn before the onion is browned.

Add the pasta rice and stir to combine, then add the tomato, stock and wine. Combine this with the lamb in a deep ovenproof casserole dish and cover tightly. Bake this for about half an hour at a slow oven – about 160C.

Make sure the dish does not dry out by adding more stock or wine. Just before serving, scatter generous amounts of cheese and herbs over and serve with crusty bread and a simple green salad.



  • 1 packet phyllo pastry
  • Melted butter for brushing
  • Rose water, a few drops if it is a concentrate
  • 900 ml milk
  • 1 stick cinnamon
  • Half a cup of sugar
  • 8 table spoons semolina
  • 1 ½ table spoons grated orange rind
  • 6 eggs, beaten well
  • SYRUP:
  • 1 cup sugar
  • 1 cup water
  • Grated lemon rind of 1 lemon

o make the filling (can be done a day in advance). Boil the milk and add the cinnamon stick, cover and leave to infuse for about ½ an hour. Stir in the sugar and the semolina and bring to the boil, stirring all the time until it is thick. Leave to cool and remove the cinnamon stick. When cooled, stir in the beaten eggs. Add orange rind.

Layer two sheets of phyllo which you have brushed with butter in a baking tin and pour the filling in. Pour some melted butter into a small dish and scrunch up one sheet of phyllo and roll in the butter (just like you would do to a piece of paper) and place balls of scrunched phyllo on top of the filling, all in a muddle but cover the surface.

Bake in a moderate oven for about 45 min until the pie is set. In the mean time, make the syrup by boiling the sugar, water, lemon rind and the rose water. When the milk tart is cooked, pour the syrup over it and leave to cool. It is best served when the tart is completely cooled – the pastry does not go soggy even with the syrup. Serve with fresh strawberries and cream.