Traditional Food Gets a Modern Spin in Season 3 of Siba’s Table


The dynamic Siba Mtongana is back behind the kitchen counter whipping up an array of delicious South African fusion dishes to serve to friends and family. First up, she takes on her toughest critic – her nine-month-old daughter – with some kid-friendly snacks for a family photo shoot. Then, steal some of Siba’s food styling secrets when she gives beef carpaccio and spicy chicken tacos a presentation makeover. There’s a lot more to enjoy, including braai pork sliders and sides, international favourites like poke and Australian wagyu steak, and some romantic dinner date delights are sure to set the scene for love.

See what’s on Siba’s Table! Thursday, 7 September 2017, 20:00 (weekly, double-bills)

Get Siba's Goji Berry Granola Bars:


1. Preheat oven to 170°C. Grease and line 23 cm x 33cm baking tray with foil and grease the foil. To a large bowl, add all the ingredients (except for topping ingredients) and mix until well combined. 

2. Tip into the prepared lined baking tray. Wet the palm of your hands with water and press the granola down firmly until level – wetting the hand prevents the mixture from sticking to your hands as you press it firmly. 

3. Bake for 15 minutes until slightly golden. Meanwhile melt the chocolate in a double boiler. Remove the granola bake from the oven and cover with the melted chocolate. If you would prefer less chocolate, you can lightly drizzle instead of completely covering the bars. Sprinkle over the goji berries and fresh coconut.

4. Leave to cool and then chill in the fridge so it hardens slightly. Once chilled, remove from the tin, peel off foil and cut into 15 evenly sized bars. Serve as a snack or place in an air tight container for up to 3 weeks. 


35 g dried cranberries, chopped
35 g dried goji berries
60 g sunflower seed
60 g mixed chai seeds
80 g pumpkin seeds  
60 g linseed seeds
75 g pistachios, roughly chopped
75 g macadamia nut, chopped
100 g white chocolate, roughly chopped
65 g oats
125 ml honey
125 ml macadamia butter


250 g-350 g white chocolate, melted
35 g goji berries
40 g lightly toasted fresh coconut