Nourish your body (and treat your taste buds while you’re at it) with fresh produce prepared in creative ways. Chef Charmaine Lilje from Chardonnay Deli in Constantia has put together a vegetarian-friendly feast that plays with innovative combinations and healthy ingredients. Try a smoothie bowl packed with fresh fruits and nutritious seeds, enjoy guilt-free dishes, and indulge in a cocktail made with a splash of locally-made gin.

Autumn smoothie bowl

Serves 2 

200ml Greek full cream yoghurt
100ml berry compote (100g frozen berries, 50g castor sugar and 1 tsp lemon juice)
1 tsp toasted coconut flakes
50g chopped, toasted almonds
50g fresh pineapple, diced
A handful of grapes & quartered figs
50g homemade granola (from Chardonnay Deli)
Honey to taste

Homemade berry yoghurt

  1. In a small saucepan add the frozen berries, castor sugar and lemon juice
  2. Simmer until thick, stirring continuously
  3. Allow to cool completely
  4. Blend the compote with full cream yoghurt


  1. Share the yoghurt between two bowls
  2. Top with coconut, almonds and prepped fruit as you desire
  3. Add honey to taste 


Homemade baby marrow and chickpea burgers with tzatziki

Serves 4 


400g tinned chickpeas, drained
Zest of 1 lemon
1 whole free-range egg
75g baby marrow, grated
½ red onion, peeled and finely chopped
100g sliced mozzarella
50g breadcrumbs
50g couscous
1-2 tbsp olive oil
Salt and pepper to taste

For the tzatziki

½ a cucumber grated, and all juice squeezed out
2 heaped tbsp plain yoghurt
Juice of 1⁄2 lemon
Salt and pepper to taste

Method for tzatziki

  1. Combine all ingredients on a bowl and mx well, season to taste 


  1. Preheat oven to 180C
  2. Roughly blend the chickpeas in a food processor with sea salt and pepper
  3. Add the lemon zest
  4. Add the egg and baby marrow until mixture comes together
  5. Decant the mix into a bowl and stir in the onion, breadcrumbs and egg
  6. Place the couscous on a plate. Check the seasoning of the chickpea mixture and then shape into four patties. Press each one into the couscous on both sides
  7. In a large flat frying pan, preheated over a medium flame, add the olive oil and fry patties for 2-3 minutes on each side
  8. Once browned place patties on a baking tray and top with mozzarella (share evenly). Heat in preheated oven until cheese has melted over the patties
  9. Best served on a kitka roll with tzatziki, hummus and rocket

Watermelon Fizz

Watermelon Fizz

Serves 4 

4 cups cubed watermelon, frozen overnight
180ml local craft gin
8 tablespoons lime juice
800ml fresh pressed watermelon juice
1 (small) tin ginger ale
1 lime cut into wedges and mint, for garnish


  1. In a jug blender add the frozen watermelon, gin, lime juice and ginger ale and blend till smooth
  2. Pour into your favourite cocktail glasses

Add lime wedges and mint for garnish

Chardonnay Deli is a farm stall, deli and restaurant located in Constantia. The deli stocks loads of locally-sourced products, like fresh vegetables, eggs, honey, granola, jams, preserves and cheeses. Try out one of their home baked breads or cakes or visit the restaurant for breakfast or lunch served in the beautiful farm stall and outdoor courtyard.chardonnay deliChef Charmaine Lilje has adopted a healthy, simple approach to good food, and the restaurant’s menu is small, carefully crafted and changes daily. For breakfast, expect some contemporary options like avocado smash on sourdough bread, with poached eggs and salmon, or go for an indulgent French toasted croissant with berry compote, cream, honey and nuts.

For lunch, try a classic cold meat and cheese platter, or a wholesome veggie wrap with butternut, feta and hummus. Assorted pies and quiches are prepared daily, and there’s usually a soup on offer.

Chardonnay Deli also offers catering services and boasts a tempting canapé menu with options like Thai duck spring rolls; Moroccan lamb samosas; tomato, basil and parmesan tartlets; and mini meringues.

Find Chardonnay Deli at 87 Constantia Main Road. Visit for more information or call 021 795 0606 to make a reservation.