AT A LOSS FOR EASTER?

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like buy­ing food they don’t need when they can rather use what they al­ready have in the house. “Take meat, for in­stance. It is ex­pen­sive yet we think that a per­fect din­ner or lunch must have plenty of meat. We do not need meat all the time to cre­ate magic on our plates,” she says. “There are a lot of peo­ple who pre­fer seafood for the Easter hol­i­days be­cause they want to stay away from blood. I also like the idea of seafood be­cause it is not just healthy, but af­ford­able as well – that’s if you stay away from prawns and cray­fish. “You could try a sim­ple grilled hake or snoek fish. Pair this with rice, gravy and green salad.” For an ex­otic feel, Van Zyl says, “sub­sti­tute rice with cous­cous – this will surely im­press your guests”. 1 lemon 120g but­ter 3 crushed gar­lic cloves 1/2 cup of finely chopped co­rian­der 1/2 cup sweet chilli sauce Hand­ful of finely chopped pep­padews 1 ta­ble­spoon Di­jon mus­tard Salt and pep­per

Cleaned snoek with head and tail cut, mix all the in­gre­di­ents well and mar­i­nate the snoek.

Grill at 180° for 20 min­utes.

CAPE OF FUN Vis­i­tors to Cape Town can book at places such as Ta­ble View, Muizen­berg, Fish Hoek and Kom­metjie

SUNNY SKIES Umh­langa faces the warm wa­ters of the In­dian Ocean and has ex­cel­lent ac­com­mo­da­tion

Chef Zanele van Zyl

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