Sunday Family Seafood Box
Serves 6
A generous spread of fresh fish, prawns and calamari for the Sunday table.
R 799,00
Easter
Easter & Pickled Fish
Good Friday in Cape Town means pickled fish. Our Easter collection brings you the fish, the spice and the method — plus the platters and boxes that carry the long weekend.
- Soft spring tones
- Cape Malay spice
- Pickled fish
- Long-weekend table
Campaign window · 1 March – 20 April
Pickled fish is Cape Town's oldest food tradition: fish preserved in vinegar, onion and turmeric so it could be eaten cold through the Easter weekend. Chef Naeem grew up with a bowl of it in the fridge from Thursday night, and this collection is his family method, packed for yours.
In this collection
Seasonal boxes
Cleaned, portioned and packed on ice, ready to cook straight from the box.
Chef Naeem's Pickled Fish Starter Pack
Serves 6–8
Everything you need for a proper Cape Malay pickled fish, the Easter Friday tradition. Fresh hake fillets with our house pickling spice, curry powder, turmeric, bay leaves, peppercorns, brown vinegar and onions, plus Chef Naeem's printed recipe card.
R 649,00
Signature platters
Platters for the table
Chef Naeem's Kitchen
Cook it the traditional way
The method behind the collection, written and tested in Chef Naeem's own kitchen.
Traditional TrendingChef Naeem’s Kitchen
Cape Malay Pickled Fish
The Good Friday dish every Cape Town kitchen makes: golden turmeric and curry pickled hake with sweet onions, left to mature for two days.
4.9 · 64 reviews
65 min MediumServes 8
View recipe