<?xml version="1.0" encoding="UTF-8"?><rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Design News &#187; Great Meals</title>
	<atom:link href="https://designnews.co.za/tag/great-meals/feed/" rel="self" type="application/rss+xml" />
	<link>https://designnews.co.za</link>
	<description>Scout PR &#38; Social Media</description>
	<lastBuildDate>Thu, 09 Jul 2026 13:09:30 +0000</lastBuildDate>
	<language>en-US</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>https://wordpress.org/?v=4.1.41</generator>
	<item>
		<title>Back to the future: old-fashioned value now</title>
		<link>https://designnews.co.za/back-to-the-future-old-fashioned-value-now/</link>
		<comments>https://designnews.co.za/back-to-the-future-old-fashioned-value-now/#comments</comments>
		<pubDate>Wed, 22 Apr 2020 15:23:36 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[best steakhouse]]></category>
		<category><![CDATA[Gnocchi]]></category>
		<category><![CDATA[Great Meals]]></category>
		<category><![CDATA[Grill Masters]]></category>
		<category><![CDATA[grilled steaks]]></category>
		<category><![CDATA[hussargrill]]></category>
		<category><![CDATA[The hussar grill]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=6053</guid>
		<description><![CDATA[Whenever I need a bloody delicious steak that’s serious value for money, The Hussar Grill is my go-to. It doesn’t take much to convince my vegetarian partner (more on that later) to come with me, and we cosy-up in yesteryear’s ambience. Think white tablecloths, silver cutlery, emerald green leather seats. It’s not hard to realise that the things that were indeed better in the good ol’ days can still be had – and fabulously so – in the present. A big thank you to The Hussar Grill for preserving the best of traditional restaurant values like excellent service, warm atmosphere, complimentary snacks on arrival, and marvelously meaty meals that don’t break the bank, and continuing to serve them up to this day, 56 years on! We don’t deviate much from our own formula for success when we go there. Our favourite entrées include the grilled mushroom and the overly generous portion of steak tartare with a wide variety of accompaniments. Each time we go, we contemplate ordering something else from the extensive selection of starters, but we just end up defaulting to the tried-and-tested-and-loved! If it ain’t broke, why fix it, right? Steak Tartare Large Black Mushroom with Spinach and [...]]]></description>
		<wfw:commentRss>https://designnews.co.za/back-to-the-future-old-fashioned-value-now/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Recipe for Shredded Duck Bao with Kimchi by Farrel Hirsch, Head Chef of Greenhouse</title>
		<link>https://designnews.co.za/recipe-for-shredded-duck-bao-with-kimchi-by-farrel-hirsch-head-chef-of-greenhouse/</link>
		<comments>https://designnews.co.za/recipe-for-shredded-duck-bao-with-kimchi-by-farrel-hirsch-head-chef-of-greenhouse/#comments</comments>
		<pubDate>Fri, 17 Apr 2020 13:16:15 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[Farrel Hirsch]]></category>
		<category><![CDATA[Great Meals]]></category>
		<category><![CDATA[Greenhouse restaurant]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Shredded Duck Bao with Kimchi]]></category>
		<category><![CDATA[The Cellars-Hohenort]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=6030</guid>
		<description><![CDATA[This Asian-inspired recipe needs traditional doses of time, love and care in order to cure the duck and hand prepare and steam the bao, or buns, and ferment the kimchi. The beautifully tender shredded duck combined with the supremely soft, pillowy dough of the buns and a crunchy bite of Korean-style kimchi will be reward enough for the effort required to prepare this popular dish. This recipe will make enough buns to serve 6 – 8 guests. How to prepare the duck: Ingredients: 4kg Duck legs 60g Coarse salt 40g Sugar Enough sunflower oil to cover the duck legs  Method: Combine the salt and sugar to make a cure mix, rub this onto the duck and cure for 2 hours. Wash off the cure mix and place the duck legs in a thick-based pot before covering them with oil. The oil should cover the legs entirely. Place on a low heat for 4 hours. The pot does not need to be covered with a lid. Do not stir the pot while the legs are on confit. Cool down and shred the meat off the bone.  How to prepare the steamed buns: Ingredients: 2 x Packets yeast 8.5 Cups of “00” [...]]]></description>
		<wfw:commentRss>https://designnews.co.za/recipe-for-shredded-duck-bao-with-kimchi-by-farrel-hirsch-head-chef-of-greenhouse/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>
