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Lekker Lunch Special – Monday to Friday

Satisfy your lunch cravings with our Lekker Lunch Special!

Get this Shweet deal and enjoy any one of our five Lekker Lunch options and a complimentary glass of Durbanville Hills white or red wine for only R89!
200g Sirloin & Chips | Hake & Prawns Combo | Chicken Schnitzel & Chips | Beef or Chicken Cheese Burger | Cape Malay Chicken Curry
Available for dine in only.
Monday to Friday 12h00 to 15h00.
T’s & C’s apply.

Available at: ALL BRANCHES! 

Terms and Conditions Apply


Turkish Eggs with Hummus and Feta



Smokey tomato sauce:

2 tablespoons olive oil

2 cloves garlic, finely chopped

1 teaspoon cumin, finely ground

2 teaspoons smoked paprika

1 teaspoon chilli flakes, finely ground

2 tablespoons tomato paste

1 400g tin crushed tomatoes

1 teaspoon sugar

¼ cup water

4 free range eggs


To serve:

50g crumbed feta


Fresh tomatoes

Parsley or coriander to garnish

Pita bread, naan or ciabatta



  1. Heat the oil in a non-stick frying pan on a medium heat, and briefly fry the garlic.
  2. Add the cumin and paprika and fry for another 30 seconds.
  3. Stir in the tomato paste, chilli flakes, tinned tomatoes, sugar and water and simmer for 4-5 minutes until the sauce has thickened.
  4. Season to taste with salt and pepper.
  5. Carefully crack the eggs into the simmering sauce, cover with a lid and steam until the eggs are set but the yolks are still runny, or until the eggs are cooked to your preference.
  6. Crumble the feta over the eggs and sauce, garnish with chopped parsley or coriander, and serve with hummus, fresh tomato and bread.

Asian Style Valentine’s Meal

Asian style Valentine’s Meal


Salad Starter


1 baby gem lettuce, cut in half length ways

Cremezola cheese (Woolworths)

Nut and seed sprinkle (Woolworths)

Red Miso dressing  (Woolworths)

Basil pesto and mozzarella cheese pull apart spirals (Woolworths)



  1. Crumble the cremezola cheese over the lettuce halves
  2. Add the dressing, and garnish with nut sprinkle
  3. Heat the bread in the oven and serve immediately


Heartwarming Asian Beef Mains


½ litre water

2 stock sachets

1 teaspoon seasame oil

1 tablespoon soya sauce

3 ½ cm slices of ginger (not necessary to peel)

3 garlic cloves, peeled

½ teaspoon chilli, crushed



  1. Add all ingredient to a small pot and bring to the boil
  2. Reduce the temperate and simmer until the liquid has reduces by half


Dipping Sauce

½ teaspoon ginger, finely chopped

½ teaspoon garlic, finely chopped

½ teaspoon chilli, finely chopped

1 ½ tablespoons soya sauce



Mix all ingredients together and allow to marinade



150g edemame beans in shells

150g exotic mushrooms (Woolworths)

1 400g sirloin steak

1 packet Heat & Eat brown basmati rice with red and white quinoa (Woolworths)


Salt and pepper for seasoning



  1. Boil the edemame beans for 3 minutes, and de-shell
  2. Slice the shiitake and king oyster mushrooms, and dry fry all mushrooms for approximately 10 minutes until soft and tender. Add a little salt once cooked.
  3. Fry the steak in a hot pan with a little olive oil for 2 minutes on each side. Season afterwards with a little salt and freshly ground black pepper to taste. Allow to rest and then slice thinly.
  4. Heat the rice in a microwave as per the instructions on the packet.



  1. Add spoonfuls of the rice to two bowls, creating a mound in the middle of the bowl
  2. Carefully spoon in the stock around the rice
  3. Add the mushrooms and edemame beans on top of the rice.
  4. Add the sliced steak on top, and garnish with the coriander.
  5. Add small droplets of the dipping sauce, and serve immediately.

Deconstructed Carpetbagger Fillet

2 x 200 g fillet steaks
125 ml cream
1 tin smoked oysters
Two knobs of butter
1 Tbs olive oil
30 ml finely chopped parsley
Good quality barbeque basting sauce

1 Heat the butter and oil in a pan and fry the steaks on high heat, only turning the steaks once for each side, until cooked medium rare.
2 Add a little barbeque basting sauce to the steaks, and coat both sides, then remove the steaks from the pan, and allow to rest.
3 Add the cream and smoked oysters to the pan, and another knob of butter. Allow the sauce to thicken, and then drizzle over the steaks, presenting the oysters on top, and decorate with chopped parsley.

Serves two.

Serve with a side salad and crispy potato wedges.

DIY Firelighters

You will need:
Used tea bags
Glass bottle

1. Dry the used tea bags completely
2. Put them into a glass bottle
3. Fill the bottle with paraffin

These home made recycled tea bag fire lighters burn far longer than the commercial ones.

Disclaimer: Remember that paraffin is highly flammable, so please use with caution!

Fillet and Asparagus salad with chimichurri sauce


400 g beef fillet, pan-fried, grilled or braaied to your preference, and thinly sliced
1 bunch of asparagus, flash fried in butter
2 handfuls of rocket, or your favourite greens
½ yellow pepper, thinly sliced
10 cm cucumber, halved and thinly sliced
1 avocado, peeled and sliced
handful of cherry tomatoes, halved
handful of beetroot julienne strips
handful of micro greens, to garnish
handful of roasted seeds, to garnish

1 cup fresh parsley
1 cup fresh coriander
2-3 cloves of garlic
¼ teaspoon black pepper, freshly ground
½ teaspoon red pepper flakes
2 tablespoons lemon juice, freshly squeezed
2 tablespoons red wine vinegar
½ cup extra virgin olive oil

1. Place all the chimichurri ingredients into a food processor and blitz until finely chopped and mixed through.
2. Assemble the salad, with the fillet strips and asparagus on top, and add generous dollops of the chimichurri sauce.
3. Enjoy immediately.

Cheesy Garlic Bread

Cheesy Garlic Bread


125g Melrose Sweetmilk cheese spread
125g soft salted butter
1 tablespoon crushed garlic
2 tablespoons of parsley, finely chopped
1 baguette

1. Mix the Melrose cheese, butter, garlic and parsley until smooth and thoroughly mixed.
2. Slice the baguette into 1,5cm slices, without cutting all the way through
3. Generously spread the cheesy paste onto both sides of each slice.
4. Wrap in foil and heat through in a warm oven (100 °C) for 10 to 15 minutes, or on the cooler section of the braai grid.
5. Serve hot.

Meat Seasoning Recipe

Meat Seasoning Recipe


30ml coriander seeds

15ml cumin seeds

30ml black salt

15ml black pepper corns

15ml dried chilli flakes

15ml garlic flakes



Place all the ingredients into a mortar, and using a pestle, crush and grind the ingredients until the seeds and peppercorns have broken into a semi-fine powder.


To use:

Coat raw meat with a little olive oil, and rub in the seasoning. Allow to stand for a while before cooking, so the meat can infuse with the flavours.

Coriander & Cashew Pesto

This pesto is great in pasta or even spread onto hot crusty bread straight from the oven – and it’s delicious drizzled over salads



80 g fresh coriander

80 g cashew nuts

2 – 3 cloves of garlic

250 ml parmesan, grated

zest of one lemon

juice of one lemon

125 ml extra virgin olive oil



Place all the ingredients (except the olive oil) in a blender and blitz. Slowly add the olive oil and continue to blitz until the paste reaches the desired consistency. Add more olive oil to make a runnier consistency, if desired.




DIY cocktail tips: Mixing the perfect Mojito

Summer is for sipping cocktails by the pool, and who doesn’t love a good mojito? Nothing says ‘luxurious tropics’ quite like the delicious, fresh, minty flavours of this much-loved cocktail.  Hailing from Havana, Cuba, this classic drink is a worldwide favourite! Therefore, we have decided to equip you with all the tips and tricks you need to make the most memorable mojitos.

To elevate your mojito and make it extra-refreshing, add a generous dash of soda water to the final glass. The added bubbles will make your mojito light and refreshing. Wanna impress your friends with unbelievably delicious mojitos? Hang around, we’ll show you how!

‘Mint’ to be

The minty flavour in a mojito is essential to get just right. Too much, and you have something akin to breath-freshener with an unpleasant bitterness, not enough and your cocktail loses that refreshing element. A tip to really get those minty flavours and aromas to pop is to put the mint in the palm of your hand and give it a slap, this will release flavours gently without becoming too bitter. Favour fresh mint leaves and forget the bottled essence you can buy!


Keep things fresh with flavour

There’s no end to the flavour combinations with a mojito, you can create your perfect mix with any number of different flavours. Try adding cucumber, strawberries or watermelon to put a spin on the old classic.

As with every ingredient, fresh is always best, especially when it comes to the limes you use in your mojito. Put that bottled lime juice away and use the superior, freshly squeezed juice for a real zing in flavour. To get the lime’s juices flowing better, make the squeezing easier, and to get more of the good stuff out of your limes, give them a quick roll on the counter before slicing them and squeezing generously.

Give me some sugar!

Sugar is a key element to any mojito, but no one wants a crunchy, undissolved mess left at the end of their drink. Keep it clean by making a simple sugar syrup by using equal parts water and sugar and stirring over a low heat until dissolved. Ramp up the flavours by adding mint leaves to the water and letting the syrup steep. While sugar is magical, the secret to making the perfect mojito is all in the balance. Follow the simple ratio of one part lime, one part sugar syrup, to two parts rum and you can’t go wrong.

Stay cool and calm all summer

Sit back and relax with a mojito this summer, you can’t go wrong with this classic cocktail. Make sure your mojito is perfect by adding crushed ice. Fresh is always best, so do the crushing of your ice just before serving, and add a pretty sprig of mint for decoration – voila! Perfect.