First Thing, Daily Maverick's flagship newsletter

Join the 230 000 South Africans who read First Thing newsletter.

We'd like our readers to start paying for Daily Maverick

More specifically, we'd like those who can afford to pay to start paying. What it comes down to is whether or not you value Daily Maverick. Think of us in terms of your daily cappuccino from your favourite coffee shop. It costs around R35. That’s R1,050 per month on frothy milk. Don’t get us wrong, we’re almost exclusively fuelled by coffee. BUT maybe R200 of that R1,050 could go to the journalism that’s fighting for the country?

We don’t dictate how much we’d like our readers to contribute. After all, how much you value our work is subjective (and frankly, every amount helps). At R200, you get it back in Uber Eats and ride vouchers every month, but that’s just a suggestion. A little less than a week’s worth of cappuccinos.

We can't survive on hope and our own determination. Our country is going to be considerably worse off if we don’t have a strong, sustainable news media. If you’re rejigging your budgets, and it comes to choosing between frothy milk and Daily Maverick, we hope you might reconsider that cappuccino.

We need your help. And we’re not ashamed to ask for it.

Our mission is to Defend Truth. Join Maverick Insider.

Support Daily Maverick→
Payment options

What’s cooking today: A pair of pâtés



What’s cooking today: A pair of pâtés

Mushroom and cashew pâté, left, and tuna pâté with capers and mustard, right. (Photo: Tony Jackman)

A rustic pâté speaks of country and veld, of long summer days and friends arriving unexpectedly for a kuier, that distinctly Karoo kind of visit. Turn up with a delicious treat for a warm welcome

In the Karoo, Friday evenings are traditionally a good time to prepare some nibbles in case the neighbours join you for a kuier. Or in case you want to nip next door and surprise them. Read the accompanying column for these recipes here.

Mushroom & cashew pâté

Mushroom and cashew pâté. (Photo: Tony Jackman)


1 punnet of brown mushrooms (or button)

200 g salted cashew nuts, finely chopped, then ground

1 onion, finely chopped

2 garlic cloves, finely chopped

A small glass of sherry

A tot of brandy

Juice of 1 lemon

A handful of fresh parsley, rinsed, dried and chopped very finely

250 ml cream cheese

3 Tbsp butter and another 3 Tbsp butter

Salt and black pepper to taste


Melt the butter and sauté the onion and garlic gently until softened, stirring. Add the brandy and sherry and reduce on a higher heat, stirring, until mostly cooked away.

Remove the contents to a bowl or bakkie and keep to one side. Add the rest of the butter, melt it, and add the mushrooms. Cook them down until they release all their juices and then cook those juices away. Add the onion mix back to the pan, stir and let it cool to room temperature.

Add the cream cheese, finely ground cashews, parsley and lemon juice, stir to combine well. Season to taste with salt and black pepper. Blend with a handheld blender or in a food processor but keep it a little coarse, this is a rustic pâté. Garnish with parsley and serve with crackers or crusty bread.

Tuna pâté with capers and mustard. (Photo: Tony Jackman)

Tuna pâté


2 x 170 g cans of light meat shredded tuna, drained

1 medium red onion, finely chopped

2 garlic cloves, finely chopped

2 Tbsp olive oil

1 Tbsp capers, drained and chopped

Juice of 1 lemon

1 tsp Hot English Mustard

250 ml cream cheese

1 tsp coarse sea salt

Ground black pepper


Sauté the onion and garlic in the olive oil until softened. Add the drained tuna, capers, lemon juice, mustard and season with salt and pepper. Add the cream cheese. Blend with a handheld blender or in a food processor but keep it a little coarse. DM/TGIFood

Tony Jackman is Galliova Food Champion 2021. His book, foodSTUFF, is available in the DM Shop. Buy it here

Follow Tony Jackman on Instagram @tony_jackman_cooks. Share your versions of his recipes with him on Instagram and he’ll see them and respond.

SUBSCRIBE to TGIFood here. Also visit the TGIFood platform, a repository of all of our food writing.


Comments - share your knowledge and experience

Please note you must be a Maverick Insider to comment. Sign up here or sign in if you are already an Insider.

Everybody has an opinion but not everyone has the knowledge and the experience to contribute meaningfully to a discussion. That’s what we want from our members. Help us learn with your expertise and insights on articles that we publish. We encourage different, respectful viewpoints to further our understanding of the world. View our comments policy here.

No Comments, yet

Please peer review 3 community comments before your comment can be posted