Copyright 2020 - Saffron Kitchen 2016
06 Feb 2017

How to Order with Saffron Kitchen


We would like to assist you with all of your events and catering needs, to do so we ask that you supply us with all the needed details in order for us to provide you with the correct quotation and catering come your event.


All orders to be placed via email or contact us here


Should you require menus to make your selection from kindly have a look at what we offer here. Or request some of our speciality menus. We offer the following


Plated meals

Buffet lunches and dinners

Live spit-braai’s and Portuguese braai’s

Traditional braai’s


Cocktail and menutainment menus

DIY bars for quick lunches

Live sushi events

Buffet breakfast and brunches 


Read more: How to Order with Saffron Kitchen

26 Jul 2016

Celebrating the Olympics with a Brazilian Inspired Dish


  • 325g plain flour
  • 30 g caster sugar
  • Plus extra for dusting 60 ml (don’t be afraid to mix it up with assorted sugar and spices to note below
  • (1/4 cup) olive oil
  • Vegetable oil, for deep-frying


  • Combine flour, sugar and a pinch of salt in an electric mixer fitted with a paddle attachment.
  • Bring oil and 450ml water to the boil in a saucepan over high heat, then, with the motor running on low speed, gradually add to flour until all incorporated. Increase speed to high and beat until a very smooth dough forms (2-3 minutes). Transfer dough to a piping bag fitted with a 1.5cm star nozzle and push down to remove any air bubbles in the bag. Refrigerate to rest for 30 minutes.
  • Heat oil in a deep-fryer or deep saucepan to 180C. Working in batches of 3-4, pipe lengths of mixture (about 15cm-20cm) into hot oil, cutting off dough with scissors (be careful, hot oil will spit). Deep-fry, turning occasionally, until golden (3-5 minutes), then remove and drain on paper towels. Toss in caster sugar, shaking off excess,

Serve with warm Dulce Leche or warm chocolate sauce


Combine sugar with ground ginger and coriander