Tenderstem Broccoli: The brand that’s elevating South African palates with a veggie sensation!

by Tia

South Africans are developing an ever-growing fondness for this extraordinary vegetable, and its popularity is soaring in households. Unlike its plain cousin, regular broccoli, Tenderstem® is the lush, luxurious, and leggy vegetable that stands head and shoulders above all others.

David Samuels, EMEA Brand Director for Tenderstem®, expresses his delight: “We’re thrilled see the Tenderstem® brand going from strength to strength in South Africa, envisioning this unique vegetable as a kitchen staple across the nation. The brand stands for more than just a name, it’s an assurance to consumers that they can expect a consistent quality that represents true value. For growers and everyone involved in the supply of Tenderstem®, there’s a system of support that ensures visibility and sustained economic value. The benefits of the brand are felt from the fields, all the way to the supermarket shelves.”

Available all year round and hand-picked for the finest quality, Tenderstem® broccoli is a versatile, vibrant vegetable that’s perfect for any special occasion or mid-week meal. As the name suggests, this brassica is tender, juicy, succulent and flavoursome from floret to stem, so you can eat the whole thing with zero waste.

Tenderstem® broccoli boasts a distinctive and delectable taste, with succulent sweetness and slight nuttiness, setting it apart from bland or bitter varieties. Its versatility shines as it can be boiled, grilled, roasted, air-fried, steamed, stir-fried, consumed raw, or even charred on the grill.

A mere 80g of Tenderstem® contributes to one’s daily recommended greens intake. This nutritional powerhouse is rich in folate, vitamin A, and vitamin C, supporting a healthy immune system. High fibre content and a source of potassium further endorse normal blood pressure and a well-functioning nervous system.

Tenderstem® Broccoli hosted its first masterclass event in Johannesburg on September 12, 2023. At this event, attendees had the opportunity to prepare dishes that showcased the incredible versatility of this remarkable vegetable. South Africans can now exclusively find Tenderstem® Broccoli at Woolworths stores nationwide. It’s a culinary sensation that promises to become a beloved staple in kitchens across the country. 

Discover Tenderstem®: broccoli, but better.

Visit our website at www.tenderstem.co.za for more meal inspiration and information.


Chutney meatballs with charred Tenderstem® broccoli and creamy mash


Chutney meatballs

For the Meatballs

500g ground beef

1 large banana, mashed

1 large apple, grated

1 Tbsp garlic and ginger paste

1 medium onion, grated

1 tsp onion powder

1 tsp garlic powder

2 Tbsp beef spice

2 tsp salt 

2 tsp pepper

Chutney sauce 

¼ cup of oil

1 medium onion, chopped

3 Tbsp roasted masala

½ tsp salt

1 cup tomato sauce

½ cup sweet chilli sauce

1 cup fine apricot jam

Mashed potato

4 large potatoes, peeled and cut into four

Water, as needed

2 tsp salt

2 Tbsp butter

¾ cup hot milk

Pepper, to taste 

Charred Tenderstem® Broccoli

½ pack Tenderstem® broccoli

2 Tbsp olive oil, to drizzle

Salt, to taste 

Pepper, to taste 


Add all the ingredients for the meatballs into a large mixing bowl. Mix all the ingredients together using your hand or a wooden spoon, making sure all the ingredients are properly combined.

Prepare an oven dish by spraying it with Spray n Cook. Make golf sized meatballs out of the ground beef mixture and place them into the oven dish. Set aside and preheat the oven at 150℃

Place a saucepan over medium heat and add in the oil. Add in the onion and saute until soft. Add in the masala and cook for 2-3 minutes.

Add in the salt, tomato sauce, sweet chilli sauce and the apricot jam. Cook on low for 10-15 minutes, stirring occasionally.

Once the sauce is done, pour it over the meat balls.

Cover the oven dish with foil and place it into the oven. Bake at 150℃ for 15 minutes. Remove from the oven and take the foil off and bake for a further 10 minutes at 180℃. 

Serve with creamy mash potato and charred Tenderstem broccoli.

Mashed potato

Place the potatoes into a large pot and pour water into the pot with just enough to cover the potatoes, season with 1 tsp of salt. Bring to a boil and cook until the potatoes are soft.

Drain the water from the pot and add the butter, milk, remaining salt and the pepper. Use a masher and mash the potatoes until smooth.

Charred Tenderstem® broccoli

Heat a griddle pan on medium high heat.

Drizzle the Tenderstem® broccoli with olive oil and season with salt and pepper.

Place the broccoli onto the pan and cook each side for 3-5 minutes on each side or until the broccoli is slightly charred on each side.

Season with more salt and pepper as desired.

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