For Father’s Day, Why Not Go Beyond the Usual Socks and Ties and Give Dad a Truly Memorable Culinary Experience!

by Kyla Van Heerden

For Father’s Day, why not go beyond the usual socks and ties and give Dad a truly memorable culinary experience? South Africans are well aware that celebrations that meet the approval of fathers often include a delicious and significant meal, particularly during the colder winter months. Indulge in a mouthwatering Lamb Shank Curry, a heavenly Miso Malva Pudding and complete the experience with the exquisite Willow Creek All-in-One Gift Set this Father’s Day.

Lamb Shank Curry

Serves:  8 – 10

Prep Time: 30 min

Cooking Time: 2 hours

Oven:  180°C


  • 4 large lamb shanks, on the bone
  • 10 shallots, halved, skin on
  • 6 fresh bay leaves
  • A bunch of curry leaves
  • 500g of baby carrots
  • 3 litres of prepared chicken stock
  • 10 chopped and diced shallots
  • 75ml of Willow Creek Jalapeño Flavoured Olive Oil
  • 6 large quinces peeled, cored and cut into 8 halves
  • 10 garlic cloves, grated
  • 40g of grated turmeric root
  • 100g of peeled and chopped fresh ginger
  • 50ml of Cape Herb and Spice Garam Masala
  • 50ml of Cape Herb and Spice Cape Malay Curry Spice
  • 30ml of coriander seeds 
  • 3 large red and yellow peppers, sliced
  • 50g of dried apricots
  •  50ml of apricot jam
  • 1 bunch of spring onions chopped
  • 2 tins of coconut cream


  1. Place the lamb shanks in a large, deep oven-proof dish and add the shallots, bay leaves, curry leaves, and carrots. Cover with the chicken stock and tightly cover with heavy duty foil.
  2. Place in a hot 200°C oven for 45 minutes, then turn down the heat to 160°C and bake for at least 90 minutes.
  3. Remove the meat from the oven; it should just be falling off the bone. Strain the liquid and reduce it to about 500 ml of stock. Save the carrots for later.
  4. In a large pot, fry the chopped shallots with the olive oil till golden brown, then add the quinces and fry until golden in colour.
  5. Quickly add the garlic, turmeric, and ginger, followed by the masala, curry spice, and coriander seeds. Fry and stir for about 5 minutes until well combined and heated through.
  6. Add the sliced peppers, apricots, apricot jam, and spring onions, and stir through.
  7. Now cover the curry mix with the reduced stock and coconut milk and bring to a gentle simmer. Cook for about 20 minutes until the sauce starts to thicken. Place the lamb shanks into the sauce and heat gently for about 8–10 minutes with the carrots.
  8. Serve the curry with rice, sambals, and chutney.

Miso Malva Pudding

Serves:  6 -8

Prep Time: 15 min

Baking Time: 35 to 40 min

Oven:  180°C


  • 250ml cake wheat flour
  • 5ml bicarbonate of soda
  • 15ml apricot jam
  • 30ml Willow Creek Lime Flavoured Olive Oil
  • 250ml milk
  • 1 egg
  • 250ml sugar
  • 10ml lemon juice


  • 250 ml cream
  • 125 ml butter
  • 125 ml sugar
  • 15 ml miso paste


  1. Mix all the ingredients and pour the batter into a 23-cm greased oven-proof dish.
  2. Bake for 35 to 40 minutes or until golden brown.
  3. Heat the syrup ingredients and pour over the pudding as soon as it comes out of the oven.
  4. Serve with vanilla ice cream.

Willow Creek All-in-One Gift Set

The All-in-One Gift Set includes the following:

  • Director’s Reserve Extra Virgin Olive Oil
  • Cabernet Sauvignon Balsamic Vinegar
  • Flavoured Olive Oil 9-Pack
  • Red Wine Balsamic Reduction
  • Citrus Flavoured Balsamic Reduction
  • Three olive jars – Rosemary & Garlic Black Olives, Green Olives and Kalamata Olives
  • Three olive pestos – Chilli Olive Pesto, Thai Olive Pesto and an Olive Tapenade

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