Ina Paarman's Kitchen

Ina Paarman's Kitchen True belonging. The things that keep you grounded. The wholesome choices you make. It Starts At Home.

One-pan perfection ​This traditional Spanish Paella is made in the authentic style that you’d find in Barcelona. Contain...
02/10/2026

One-pan perfection ​

This traditional Spanish Paella is made in the authentic style that you’d find in Barcelona. Containing not only pork and chicken but also a selection of seafood, it is a generous feast for a special occasion. ​

Save this special recipe for the weekend: https://paarman.co.za/blogs/all-recipes/paella-in-the-style-of-barcelona

​

01/10/2026

Chocolate Cake Bake Mix

Did you know that it took Ina more than 120 tries to perfect her legendary Chocolate Cake? She just wouldn’t settle for “good enough”, it had to be just right. This delicious cake is still moist on day three – if it even lasts that long!
We’d love to hear your stories about baking this cake at home.


Is it really necessary to “rest” meat after braaing?​Yes, it is essential to rest meat for a while after braaing. The re...
29/09/2026

Is it really necessary to “rest” meat after braaing?​

Yes, it is essential to rest meat for a while after braaing. The resting time depending on the type of meat and the size of the cut. This gives the meat time to settle and reabsorb some of the moisture that leaks out if cut directly after cooking. Cover loosely with foil to prevent the meat from cooling down too quickly.​

Gooi Mielies!​No braai is complete without a Braaied Mielie on the side, don’t you agree?​Make a delicious, seasoned but...
28/09/2026

Gooi Mielies!​

No braai is complete without a Braaied Mielie on the side, don’t you agree?​

Make a delicious, seasoned butter by mashing some softened butter with our Vegetable Seasoning. Braai the mealies until lightly charred, then spread with the butter and serve warm.​

It couldn’t be simpler!​

https://paarman.co.za/blogs/all-recipes/braaied-mielies

26/09/2026

Revelling in Rum & Raisin​

If you’re a fan of rum and raisin as a flavour combo, then you need to try this outstanding version of our Chocolate Brownie Bake Mix. We’ve added rum soaked raisins to the batter, resulting in an extra moist and fragrant brownie with that quintessential rum and raisin flavour.​

Follow the link to the recipe: https://paarman.co.za/blogs/all-recipes/rum-raisin-brownies ​

Dressing up the salad​In keeping with our healthy approach, our Salad Dressings are all made with top quality natural in...
25/09/2026

Dressing up the salad​

In keeping with our healthy approach, our Salad Dressings are all made with top quality natural ingredients, containing nothing artificial. We also have two lower oil variants. Can you name them? (Hint: they’re not pictured here.)​

Succulent chicken thigh skewers​If you prefer the darker meat of chicken, try these boneless Chicken Thigh Skewers on th...
24/09/2026

Succulent chicken thigh skewers​

If you prefer the darker meat of chicken, try these boneless Chicken Thigh Skewers on the braai, basted with our Spicy Cajun Flavour Bomb. The chicken is skewered alternately with baby marrow, red pepper and red onion, distributing the meat and ensuring a balanced, colourful and nutritious result.​

What type of sosatie (kebab) is your favourite?​

https://paarman.co.za/blogs/all-recipes/chicken-thigh-skewers-on-braai

ChickenThighs

Make it XXL​We like the idea of a supersized boerewors roll! Take a look at these Boerewors Submarines, toasted French l...
23/09/2026

Make it XXL​

We like the idea of a supersized boerewors roll! Take a look at these Boerewors Submarines, toasted French loaf filled with grilled boerewors, fresh tomato, lettuce and red onion. A dollop of our Peach Apricot Chutney completes the picture.

What would you add to this sub?​
​
https://paarman.co.za/blogs/all-recipes/boerewors-submarines

How do I know if my coals are ready to braai on?​Most South Africans call it “the hand test”. Hold your hand over prepar...
22/09/2026

How do I know if my coals are ready to braai on?​

Most South Africans call it “the hand test”. Hold your hand over prepared hot coals at the height of where you’ll be placing food on the grid. Count the seconds before it gets too hot to keep it there. 2–3 seconds is very hot, perfect for searing steaks. 4–5 seconds is moderately hot, ideal for wors, chops or chicken portions. 6 seconds or more is low heat, good for slower cooking. Cool coals at the end of your braai are best for braai broodjies. ​

Tip: Coals are generally considered ready for braaing when most of the flames have died down, and the coals are ashed and grey.​

Address

Cape Town

Opening Hours

Monday 10:00 - 15:00
Tuesday 10:00 - 15:00
Wednesday 10:00 - 15:00
Thursday 10:00 - 15:00
Friday 10:00 - 15:00
Saturday 09:00 - 13:00

Telephone

+27217056440

Website

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