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Roast Pork

  • Leftover pork


  • Avocado (mashed) 1 pc
  • Tabasco 10 ml
  • Fresh lemon juice 30 ml
  • Baby Roase Tomatoes 5 pc
  • Onion (thinly sliced) 0.25 pc
  • Green chillies (chopped) 1 pc

Sour Cream

  • Cream cheese 100 g
  • Fresh lemon juice 25 ml
  • Cream 250 ml

Hot Sauce

  • Oil 30 ml
  • Garlic, crushed 4 pc
  • Ginger (minced) 15 g
  • White Wine Vinegar 1 l
  • Sugar 300 g

Seasoned Flour

  • Bay leaves 6 pc
  • Whole coriander 5 g
  • Cumin (ground) 5 g
  • Salt 10 g
  • Black pepper (ground) 10 g
  • Flour
  1. Tacos

    • Cut a round out of a tortilla wrap and lightly brush both sides with the butter.
    • On a flat top, place the tortilla wrap for 1 minute per side.
    • When removed, place between grooves at the bottom of a muffin tray to hold shape. Bake in the oven at 180ºC for 6 minutes.
    • Remove and season with Robertsons Chip and Potato Seasoning.
  2. Roast Pork

    • Pull the pork apart and re-season with Robertsons Chicken Spice
  3. Guacamole

    • In a bowl, mash the avocado.
    • Add in Tabasco and lemon juice.
    • Stir in the tomato, onion and chilli.
    • Season to taste.
  4. Sour Cream

    • Mix together all the ingredients and whip until soft peaks form.
  5. Hot Sauce

    • In a saucepan over medium heat, add 1 tbsp of oil and heat. When hot, gently sauté the onions until translucent. Add in the ginger, garlic, Robertsons Rajah All-in-One Curry Powder, Robertsons Turmeric, and gently fry for a few minutes or until fragrant.
    • Add in the vinegar and sugar, stirring until the sugar has dissolved. Simmer for 20 minutes.
  6. Seasoned Flour

    • In a mixing bowl thoroughly combine bay leaves, Robertsons Fish Spice, coriander seeds, cumin, salt, black pepper and flour.
    • Dust the fish with the seasoned flour, patting off any excess.
  7. Fry the Fish

    • In a heavy-based frying pan, heat 1 tbsp of oil. When the pan has heated, fry the fish until golden, but still succulent.
    • In a deep glass dish, place a layer of fish and pour a little of the hot sauce over it, to cover. Continue layering the fish and sauce until all the fish is covered. Allow to cool, chilling until ready to serve.