20th September 2017

Spinach, Feta & Orzo Salad

 post 19


Servings: 12


455g package uncooked orzo pasta

285g package baby spinach leaves, finely chopped

227g crumbled feta cheese (about 2 cups)

1/2 red onion , finely chopped

100g Cashew Nuts (roasted in olive oil)

1/2 teaspoon dried basil

1/4 teaspoon ground white pepper

For the dressing:

1/2 cup olive oil

1/2 cup balsamic vinegar

This makes a lot of dressing and you don’t have to use all of it if you don’t want to.


post 20



Cook orzo in salted water al dente according to package directions.

Drain and rinse with cold water.

Transfer to a large bowl and stir in spinach, feta, onion, cashew nuts, basil and white pepper. Refrigerate until serving. Toss with olive oil and balsamic vinegar before serving but not too far ahead of time.

This makes a lot of dressing and you don’t have to use all of it if you don’t want to.

post 21

15th September 2017

Robbergs Feel Good Friday with Adrian



Meet Adrian Oosthuizen,
(Factory & Fleet Manager for Robberg Fine Foods)

He started working at Robberg in the beginning of 2011, he is definitely a guy that plays by the rules, great friend and colleague and he is a VERY BIG FAMILY man.

Between work and braai-ing with his family he works hard on projects with Plett Sea Scouts.

“Family is the most important thing in the world.”
– Princess Diana –

Read more stories about robberg and and watch our video  !!


13th September 2017

Cheese Fondue Bread Bowl

Cheese 5


1 loaf sourdough bread
80 grams melted butter
3 teaspoons crushed garlic
180g cream cheese
50g cheddar
50g mozzarella
120ml milk
¼ teaspoon pepper
¼ teaspoon salt
2 egg yolks


Cheese 7

Cheese 6


Preheat the oven to 180°C.
Cut off the top of the bread.
Use a bread knife to cut around the inside of the bread and scoop the center out.
Cut all the removed bread into bite-sized cubes.
Mix 2 teaspoons of crushed garlic into the melted butter.
Brush the garlic butter on the bottom and the inside walls of the bread.
Dip all the bread cubes in the remaining garlic butter, set aside.
Combine the cream cheese, cheddar, mozzarella, milk, 1 teaspoon of crushed garlic, salt, and pepper.
Pour the cheese mixture into the bread.
Brush the top of the cheese mixture with egg yolk.
Place the bread boat and the bread cubes onto an oven tray.
Bake for 15 minutes, remove the croutons, and continue cooking the bread boat for another 15 minutes or until the cheese is melted and a golden brown crust is formed.


Cheese 8
Dip and enjoy!

8th September 2017

Robbergs Feel Good Friday with June



Meet June Dodds,
(Debtors Manager for Robberg Fine Foods)

Being a debtors manager is most definitely one of the most challenging jobs to have! June makes sure she is strong enough for the challenge with intense Pilates classes and some secret knitting to relax.

She walks on sunshine and performs her job with grace. She also works with both her husband and son at Robberg.


“Family is the most important thing in the world.”
– Princess Diana –

We have a great team here at Robberg Fine Foods and “THE STORE” !!


6th September 2017

Spicy Grilled Calamari Rings

post 12



455g I&J frozen calamari rings



2 tsp dried Robertson Parsley

Pinch of salt

Pepper to taste

Hot version:

3 tsp Robertson Cayenne Pepper

1 tbsp chili powder

1 tsp red pepper flakes

Mild version:

1 tsp Robertson Cayenne Pepper

2 tsp chili powder

1 tsp red pepper flakes

2 tsp Robertson Paprika


post 13


Zest the lemon, lime, and any other citrus fruit you have. Add the parsley.

Juice all of your citrus and divide the juice into two parts. Marinade the calamari for at least one hour in the first half, reserving the rest.

In a bowl, mix the dried ingredients to make a rub mild or hot version.

Remove the calamari from the marinade and stir into the dry rub making sure that every piece is covered by the rub.

Heat a grill to high and use a grill pan.

Brush olive oil onto the grill pan and place calamari in the pan to begin cooking.

Calamari is done when it turns white. Make sure it is cooked thoroughly.

Garnish it with wedges of lemon and other fresh herbs if desired.