Delivery within 3-5 business days – Free for orders of R500 or more
Delivery within 3-5 business days – Free for orders of R500 or more
Carmién Lekker & Goed Rooibos Cooking Teabags offer a new way to cook with rooibos, transforming this uniquely South African ingredient into a versatile, flavour-rich tea stock for everyday meals. Available in Pure Rooibos and Spicy Rooibos Masala Chai, these larger teabags create a concentrated base to use instead of stock or water. The Pure Rooibos option includes red rooibos for warm, hearty depth and green rooibos for a subtle herbal fynbos note, while the mild chai-spiced blend adds gentle aromatic warmth. Simply steep and stir into your favourite dishes to add clean, natural rooibos flavour to both savoury and sweet recipes.
See how versatile rooibos can be in the kitchen. From a vibrant rainbow salad with rooibos dressing to a fragrant rooibos chicken curry and rich red velvet mini bundt cakes, these recipes show how rooibos tea stock can transform both savoury and sweet dishes. Start building flavour in new ways, with rooibos at the base of every recipe.
Serves: 4-6
Cooking time: 1½ hours
A chicken curry layered with warm spices and enriched with rooibos tea stock. The rooibos adds subtle depth, creating a flavourful dish perfect for everyday cooking.
Serves: 6
Preparation: 20 min
A colourful rainbow salad paired with a light rooibos dressing. Fresh, vibrant and full of flavour, it shows how rooibos can add a unique twist to everyday salads.
Makes approximately 24
Bake time: 20 minutes
Soft, velvety red velvet mini bundt cakes infused with rooibos for added richness. A delightful twist on a classic bake, bringing warmth and a gentle rooibos flavour to every bite.
Lekker & Goed by South African cookbook author Carmen Niehaus is a beautifully curated collection of over 100 recipes that are both wholesome and full of flavour. Blending nostalgic favourites with Mediterranean-inspired dishes, the cookbook focuses on fresh, unprocessed ingredients and lighter alternatives without compromising on taste. With meat, fish, vegetarian and gluten-free options, it offers practical inspiration for balanced, everyday cooking, perfectly aligned with cooking creatively using rooibos.
Recipes that not only taste delicious but are loaded with goodness too. A mix of nostalgic South African and family favourites and trendy modern dishes.
R399.00
Carmen Niehaus spent 32 years as the food editor of South Africa’s leading magazines, Huisgenoot and YOU. She worked on the much-loved Wenresepte cookbook series and has authored several cookbooks of her own, including her latest title, Lekker & Goed. The book inspired the television series of the same name on kykNET, with a new season premiering on 9 April 2026. Having grown up on a rooibos farm in the Cederberg region, rooibos has been part of her life from an early age and continues to inspire how she cooks with this uniquely South African ingredient.
| AIR DATE | TITLE | GUEST |
| 9 April | Tennis & Tee | Hannes van Wyk |
| 16 Apri | Saamgooi-Kos | Lize du Preez & Ilze Bruwer |
| 23 April | Gesond op die Langpad | Ewan Strydom |
| 30 April | Sondag Kuier | Elmarie Berry |
| 7 May | Fees vir ‘n Kind | Rolanda Marais & Charlotte |
| 14 May | Rooi, Rooier, Gesond | Dr. Ledivia Strauss |
| 21 May | Tinfoil, Tupperware & Tee | Mari-Louis Guy |
| 28 May | Boerekos Opgezoosh | Mila Guy |
| 4 June | Terug of die Plaas | Janine Jantjies |
| 11 June | Koesterkos | Danie du Toit |
| 18 June | Lig die Potte se Deksels | Ricky Schroeder |
| 25 June | Koek en Tee | Yolani Abrahams |
| 2 July | Visbraai | Johan de Villiers & Lorainne Heyns |
