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Charl Cooks
About 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.

Latest Posts
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

16:09 (GMT+2), Fri, 31 July 2015
This week I think it’s time for pizza again, only the second time this year – I’m including pizza tips, to make sure you can get them right at home.   Base options: frozen (with tomato), frozen garlic focaccia, Greenshields bakery (plain), bread (or home-made) dough (white or brown); but also tramezzini halves, rotis, halved burger buns – almost any bread/pastry (sweet or savoury) can be used... read more

10:23 (GMT+2), Fri, 24 July 2015
A couple more winter warmers this week, after the biting cold and rain we’ve experienced in Algoa country recently. I’ve also added a pic of my prep in the dark, while waiting for load shedding to be over… Firstly a lamb hotpot – there are many variations on these, with the origin during heavy industrialisation, so minimum effort was required to prepare the original of lamb/mutton and onion, topped wit... read more

09:46 (GMT+2), Fri, 17 July 2015
I seem to be doing a fair amount of cooking at friend’s houses these days – and considering how complacent/comfortable I am in my kitchen, it can test your abilities when things you imagine to be indispensable in any kitchen (Yes, plain flour Jacques!) are nowhere to be found. I now do a borderline offensive scan of the kitchen I’m cooking in, to eliminate surprises – oh, and I almost never travel light... read more

10:20 (GMT+2), Fri, 10 July 2015
You might already know of my fondness for soup, so all I needed was the rain we had over the last bit, to convince me it was time again. I’ve seen plenty people already with the sniffles and it turns out chicken soup is inexpensive, nutritious and easily digested, and by virtue of the steam, it eases the nasal passages. Who cares even if it’s only the placebo effect, it tastes great! For the second recipe, one ... read more

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