Sticky Wings

Crunch first, then the chase of honey and garlic right behind it. Chicken strips double-coated for maximum crisp, fried or air-fried until they shatter, then drowned in a glossy honey-garlic-peri-peri sauce the second they come out. Built to be eaten with your hands, standing over the pan if nobody's watching.

Lamb chops that earn their crust. Marinated in Braai Marinade & Basting, then basted again and again with Grill Basting as they hit the coals, building layer after sticky layer until the outside is properly caramelised and the inside is still blushing pink. Built for a Sunday with nothing else on the agenda.

Two proteins, one pan, fifteen minutes of actual cooking. Chicken and prawns hit a screaming-hot wok together, brought home by Chicken & Prawn Sauce Hot doing all the heavy lifting. The kind of recipe that makes a Tuesday feel like it was planned.

The chicken that put Durban's Mozambican-Portuguese kitchens on the map. A whole bird, butterflied flat and marinated in Mozambican Hot Peri-Peri Sauce until it's properly fired up, then finished on the grill with a baste of Mozambican Garlic & Lemon Sauce to round off the heat. Braai it or oven-grill it — just don't rush the marinade.

A spoon-and-bowl heritage pudding that's been showing up at South African Indian and Cape Malay tables for generations, given a Minnies twist. Toasted semolina, butter and warm spice thicken into something between a porridge and a fudge, carried home by Minnies Butterscotch Coffee Syrup for a deep, caramelised sweetness no plain sugar can match. Made in one pot, ready before the kettle's properly boiled.

The dessert equivalent of jumping into a pool. Frozen mint and lime crystals, scraped into something between a sorbet and a slushie, finished with a splash of Blue Curacao Mocktail Syrup that pools at the bottom of the glass like a tide coming in. Built for Durban heat.

Silky, wobbly, and dressed for the tropics. A coconut panna cotta carried by Pina Colada Mocktail Syrup, finished with a ruby-bright pool of Grenadine Pomegranate syrup that cuts through the cream like a sunset. Make it the night before and forget about it.

Dessert that buys you five minutes of silence at the table. A rich sponge with a pool of warm Chocolate Milkshake Syrup hiding in the centre — break the top and watch it run. One bowl, no double boiler, no excuses.

The tub that disappears before it's properly frozen. No ice cream machine, no fuss — just whipped cream and condensed milk folded together, then ribboned through with Strawberry Milkshake Syrup until every scoop pulls through a different shade of pink.

The virgin mojito, bruised fresh mint, lime, Minnies Mint Mojito Syrup, and ice-cold soda water in a pitcher. Looks beautiful on a summer braai table. Five minutes from fridge to glass.

The classic, full-cream milk, vanilla ice cream, and Minnies Strawberry Milkshake Syrup blended into a thick pink ribbon. Five minutes from fridge to glass, kid-approved.

The Minnies Creamy Dip range, side by side, with a heat ladder you can choose to climb. Each dip dressed up with a complementary garnish so the platter reads like a tasting flight. Made for braais, picnics, and game-day spreads.

Pan-fried prawns in a sticky honey-sriracha glaze. The Asian-fusion entry in the Minnies range, fast, big-flavour. Serve over rice with sesame seeds and spring onion, or pile on flatbread for a hand-held version.

Cape-coast classic. A whole snoek butterflied and grilled over coals, basted with a sweet-spicy apricot-and-citrus glaze, served with hot bread and a wedge of lemon. Easter braai energy any weekend of the year.

A savoury breakfast that feeds a crowd. Spiced tomato base, eggs nested into the sauce and poached until the whites set with runny yolks, finished with Chilli Sauce for a sweet-warm lift. Crusty bread to wipe the pan clean.

Whole roast chicken slathered overnight in Tikka Hot + yoghurt + ginger-garlic, roasted until the skin chars at the edges. Indian Sunday-lunch territory. Carve and serve over yellow rice or with hot roti.

The Minnies burger, beef patty smashed thin on the braai grid, brushed with Smokey BBQ as it cooks, finished with a peri-peri mayo on the bun. The cookbook's Mix & Match burger trick built out into a real recipe.

The weeknight curry that doesn't taste like it took 10 minutes. Tikka Mild does the heavy spice work, Mozambican Garlic & Lemon brightens the finish, coconut milk pulls it all together creamy. Serve with rice or hot roti.

A Sunday-lunch shoulder you start in the morning and forget about. Slow-roasted at low heat until the meat falls off the bone, then glazed with a Portuguese Flame Grill + Grill Basting reduction for a sticky, smoky crust. Serve with roast vegetables and crusty bread to mop up the juices.

Durban's signature prawn curry, the dish that put KZN on the SA food map. Onion-tomato-spice base, finished with Minnies Chicken & Prawn Sauce so the flavour goes deep without an hour of toasting whole spices. Served on rice or with hot roti.

The flagship Mozambican peri-peri braai, quarter chickens marinated in lemon + yoghurt + Mozambican Hot Peri Peri, slow-cooked over the cool side of the braai, basted to a deep mahogany finish. The dish Minnies' whole peri-peri range was built around.