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Can you guess which Fair Cape product we’re uncutting? 🐄 See how quickly you can guess this one and pop your answer in the comments ✨ Stay tuned for more!
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Flambi which my daughter nagged me to get 🙈 and I eventually did lol Fair Cape Dairies
Flan
Faircape flambi
The only thing better than garlic bread is pulling it apart and watching all that melted cheese stretch 🧀 This Pull-Apart Bread is made for sharing – stuffed with Fair Cape Cheese, then baked until golden and irresistible 🍞 Save this recipe for your next gathering! 🧄
INGREDIENTS:
🧈 Garlic-Herb Butter
100 g (7 Tbsp) Fair Cape Salted Butter, softened
4 garlic cloves, finely minced
20 ml (4 tsp) fresh flat-leaf parsley, finely chopped
5 ml (1 tsp) fresh thyme leaves
5 ml (1 tsp) lemon zest
Cracked black pepper to taste
🥖 Bread & Cheese
1 large round sourdough or ciabatta loaf
150 g Fair Cape Full Cream Gouda or Cheddar Cheese, softened and sliced
80 g mozzarella, coarsely grated
30 g Parmesan, finely grated
✨ METHOD:
1. Preheat oven to 190 °C (170 °C fan).
2. In a small bowl, combine softened Fair Cape Salted Butter with minced garlic, parsley, thyme, lemon zest and cracked black pepper. Mix well until evenly blended.
3. Using a serrated knife, score the bread in a crosshatch pattern, cutting deeply but not all the way through the base – create cuts approximately 3-4 cm apart both horizontally and vertically.
4. Carefully spread the garlic-herb butter generously into every cut, ensuring the butter reaches deep between the sections.
5. Tuck slices of Fair Cape Full Cream Cheese and grated mozzarella into the cuts between the scored sections. Scatter grated parmesan over the top surface of the loaf.
6. Wrap the entire loaf loosely in foil and bake for 15 minutes.
7. Open the foil for the final 10 minutes to allow the top to turn deeply golden and the cheese to blister and caramelise.
8. Remove from the oven and serve immediately while the cheese is hot and melted and the bread pulls apart effortlessly.
3 CommentsComment on Facebook
This looks and sounds delicious 😊
Gail Darne you have to try the Woolies garlic Ciabatta 😋😋😋…I no longer buy a garlic French loaf…
Triple yummi
Lace up for a great cause. 🏃♀️🌿
Join us for the Fair Cape Trail Run on 29 August 2026 at Kuiperskraal Farm, Durbanville. Whether you're tackling the 5 km, 10 km or 18 km route, every step helps support the Fair Cape Cares Foundation.
✔ Fair Cape goodie bag included
✔ Fantastic prizes to be won
See you there!
The Fair Cape Cares Foundation Trail Run
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Fair Cape Cares Foundation Trail Run27 CommentsComment on Facebook
This might be the most important question we’ve ever asked 🧀 Drop your answer in the comments – and if your combination sounds a little unusual, we want to hear it even more! 👇
48 CommentsComment on Facebook
Everything
Everything goes with Cheese 🧀 🥪🌯🌮🍝 🥐🍔🍕 🎂
Chunks of cheese and preserved figs. Beat treat ever.
It doesn’t get much better than this 😍 Our Harissa Yoghurt Chicken Bake is perfectly caramelised, impossibly tender and full of deep winter flavour 🔥 One dish, minimal effort, maximum reward – save it for your next winter dinner!
INGREDIENTS:
🧄 Harissa Yogurt Marinade
250 ml (1 cup) Fair Cape Plain Yogurt
30 ml (2 Tbsp) harissa paste
15 ml (1 Tbsp) olive oil
10 ml (2 tsp) ground cumin
5 ml (1 tsp) smoked paprika
5 ml (1 tsp) sea salt
3 garlic cloves, finely grated
Juice of 1 lemon
🍗 Chicken
8 bone-in, skin-on chicken thighs (approximately 1.2 kg)
15 ml (1 Tbsp) olive oil
5 ml (1 tsp) sea salt
5 ml (1 tsp) freshly ground black pepper
🍋 To Serve
125 ml (½ cup) Fair Cape Plain Yogurt
Fresh coriander or flat-leaf parsley, roughly torn
Lemon wedges
Warm flatbreads or roasted vegetables
🥘 METHOD:
1. In a large bowl, whisk together Fair Cape Plain Yogurt, harissa paste, olive oil, cumin, smoked paprika, salt, grated garlic and lemon juice until smooth and well combined.
2. Score the chicken thighs 2-3 times through the skin and flesh to allow the marinade to penetrate.
3. Add chicken to the bowl and coat thoroughly in the harissa yogurt marinade.
4. Cover and refrigerate for a minimum of 2 hours, or overnight for best results.
5. Preheat oven to 200 °C (180 °C fan).
6. Remove the chicken from the refrigerator 20 minutes before cooking to bring to room temperature.
7. Arrange the marinated chicken thighs skin-side up on a lined roasting tray.
8. Roast for 35-40 minutes until the skin is deeply golden and caramelised and the juices run clear when pierced. Allow to rest for 5 minutes before serving.
9. Spoon a generous dollop of chilled Fair Cape Plain Yogurt onto each plate and place the chicken alongside.
10. Garnish with fresh coriander or parsley and serve immediately with lemon wedges and warm flatbreads or roasted vegetables.
2 CommentsComment on Facebook
Yummmmy