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Charl Cooks
Charl Cooks
Charl Cooks is one of the most well-loved and longest running features on Algoa FM.

For over 7 years, Charl Leslie has whipped up his own batch of culinary delights and shared these with Algoa Country. From tasty treats, decadent desserts and mouth watering meals, Charl Cooks has an exhaustive history of incredible foods and advice.

A self-taught chef, Charl Leslie, takes the listener step by step along the path to improving cooking skills, as he himself has done. Admitting mistakes and learning from them along the way.

Catch Charl Cooks, on Sundays at 08:10 on Algoa FM.

07:48 (GMT+2), Tue, 29 September 2015
This week a nod to dishes using beer, in the month SA celebrates the German Oktoberfest (it’s in September there) – the recipes are adapted from   Beer & Cheddar Soup with Sausage   A fairly rich, cheesy soup that would make a great starter, but with bread (rye or sourdough) and sausage, could easily be a main course.   40ml vegetable oil 1 medium onion, chopped... read more

15:15 (GMT+2), Thu, 17 September 2015
Thursday 24 September is National Braai Day on Heritage Day – what will you be braaing? Visit which has plenty info, including a “braaictionary”, recipes and facts on the importance and relevance of braaing.   A quick re-cap though of some important braai hints:   -       best quality affordable – both wood (to make long-lastin... read more

00:00 (GMT+2), Fri, 11 September 2015
This week, one for burger lovers, and a great vegetarian main or vegetable side dish. Burgers remain one of the most popular fast foods, both as take-out and for making at home. Lately they have been reinvented with the addition of many flavouring ingredients and have become exciting all over again. You can really use any minced meat you prefer; turkey, lamb and chicken mince aren't readily available, but I'm sure your... read more

12:30 (GMT+2), Fri, 04 September 2015
This week, we’re back for one of our rare visits with the deep fryer.  Once again, with my tongue firmly in my cheek, today I’m featuring a recipe in response to several things: recently I keep seeing what promises to be the actual recipe of a well-known fried chicken brand being posted on fb; also, seriously, we’re being warned to limit (even eliminate) consumption of trans fats – like those the f... read more

10:46 (GMT+2), Fri, 28 August 2015
Spring is almost here! At the risk of being repetitive, there are killjoys who point out annually that Spring only starts on the 21st, while the rest of us are simply glad to start seeing off Winter and happy to start the “farewell party” on Spring Day, the 1st. I always feel almost silly giving recipes for leaf based salads, mostly because they’re meant to be made up on the day with a mix of what you&rsqu... read more

11:57 (GMT+2), Fri, 21 August 2015
This week, as winter starts drawing to a close, I thought we’d potjie. First, some potjie guidelines: aside from starting with a clean, well-seasoned pot, always remember cast iron heats and cools quite slowly, this means not beginning frying till pot is properly hot, not adding frying oil/butter till ready to cook (it may burn = wash pot and start again). Heat regulation is key, and traditionally potjie means the lay... read more

12:13 (GMT+2), Fri, 14 August 2015
So, Women’s Day weekend was also the Bathurst Country Affair, and I was taking part in the chef’s challenge, where essentially you come up with a menu, and guests rate your offering with standard score cards, at each venue (some temporary, like mine). I used some of the dishes used in my food and wine pairings from last year, which I passed recipes on for, at the time. So for this week, a few recipes from my Va... read more

14:53 (GMT+2), Fri, 07 August 2015
Where to start with this week’s recipes… I’ve mentioned before I seem to be a travelling cook these days, most recently, off to Bathurst for the annual Bathurst Country Affair, supported this year by a media sponsorship from Algoa FM. But, I’m much more likely to be cooking at a friend’s place – and latest brunch favourite is poached eggs, with Hollandaise sauce – neither generally co... read more

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