ProvençalServes 8
⏱ Prep: 10 min🔥 Cook: 15 min
Homemade Cultured Butter
From La Tapy's creme fraiche to the table in under twenty minutes - three butters from one session: natural, salted, and herb.
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Recipes
Wild game, fire cooking, and the flavours of Provence.
Braai & FireServes 16
⏱ Prep: 30 min🔥 Cook: 2h 30 min
Creamy Veal Tail & Mushroom Potjie
How we won the 2024 Annual PotjieKos Competition in the south of France - a veal tail potjie that sits between a French blanquette de veau and a South African fireside classic.
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ProvençalServes 22
⏱ Prep: 1 hour🔥 Cook: 8 hours
Homemade Demi-Glace
The long cook that makes everything else worth it - a deeply reduced veal stock that sets solid when cold and transforms any sauce, braise, or potjie.
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Braai & FireServes 8
⏱ Prep: 10 min🔥 Cook: 25 min
South African Monkey Gland Sauce
Despite the name, no monkeys were harmed. This iconic South African steakhouse sauce handles high heat without burning - perfect on steak, ribs, or anything off the braai.
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Braai & FireServes 4
⏱ Prep: 10 min + 2 hours marinating🔥 Cook: 15 min
Braai Lamb Chops Provençal
Lamb chops grilled over wood coals with herbes de Provence - the perfect summer braai.
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ApéroServes 4
⏱ Prep: 15 min + 30 min chilling🔥 Cook: 0 min
Smoked Mackerel Pâté
A rich, smoky apéro spread that comes together in minutes - perfect with a chilled glass of rosé at sunset.
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Wild GameServes 8
⏱ Prep: 45 min + 8–48 hours marinating🔥 Cook: 2–3 hours
Daube de Sanglier à la Provençale
A classic Provençal wild boar daube - marinated for up to 48 hours, slow-cooked on the hearth, and even better the next day.
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ProvençalServes 8
⏱ Prep: 15 min🔥 Cook: 0 min
Tapenade Maison
The essential Provençal condiment - black olives, capers, and anchovies blended into something magnificent.
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ProvençalServes 4
⏱ Prep: 20 min🔥 Cook: 1h 20 min
Poulet Rôti à la Provençale
A classic roast chicken with all the herbs and flavours of the Provençal summer.
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Wild GameServes 6
⏱ Prep: 20 min🔥 Cook: 2 hours
Sanglier Bolognese
A long, slow Bolognese made with minced wild boar - red wine, anchovies, tomatoes, and two hours on the stove.
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