Checkers

24/04/2025

Checkers & Standard Bank are bringing you:
🛵 Up to 40%* back online.
🛒 Up to 30%* back in-store.
💰 Spend your UCount Rewards Points on EVERYTHING in-store & online https://brnw.ch/21wS3eo. *T&Cs apply 💰

24/04/2025

Over 1500 deals in-store and on Checkers Sixty60 every week 🥳 Keep swiping, keep saving, and enjoy Xtra Savings on all your everyday products! Shop now: https://brnw.ch/21wSa3z Valid until 11 May 2025. T&Cs apply.

23/04/2025

Enjoy effortless winter living with Xtra Savings on appliances and homeware ☕🍲 Shop in-store at Checkers Hyper and on Checkers Sixty60. Explore the range : https://brnw.ch/21wSah7 Deals valid until 8 June 2025. T&Cs apply.

23/04/2025

Add Xtra to your basket every time you shop 🛒🔥 With over 1500 deals every week and over R25 million in daily savings, you can save Xtra on all your favourite products in-store and on Checkers Sixty60 Shop now: https://brnw.ch/21wSa3z Valid until 11 May 2025. T&Cs apply.

22/04/2025

Winter meals made effortless. Save extra on convenient heat-and-eat meals in-store or on Checkers Sixty60. Explore the range: https://brnw.ch/21wS3gN. Valid until 11 May 2025. T&Cs apply.

18/04/2025

Traditional Easter favourite pickled fish got a glow-up! This Calamari & Pickled Fish Brioche Burger recipe is so good, you’ll want to make it year-round. Get everything you need in-store or get it delivered with Checkers Sixty60 🐟🍔🤩 Shop Xtra Savings on everything Easter:https://brnw.ch/21wRVr1

INGREDIENTS
For the Burgers:
200g Crispy Cuts Frozen Tempura Calamari Pops
4 brioche rolls; halved
1 tbsp butter (for toasting)
8 baby gem lettuce leaves or slaw mix
500g (1 tub) pickled fish (hake or kingklip)

For the Spiced Mayo:
½ cup mayonnaise
1 tsp. smoked paprika
½ tsp. garlic powder
1 tsp. lemon juice
Salt and black pepper to taste

For the Toppings:
Pickled jalapeños (optional)
Lemon wedges to serve

METHOD
1. Preheat the oven, airfryer, or hot oil and cook the calamari pops according to the package instructions. Cook until golden and crispy, then set aside.
2. Heat a pan over medium heat, melt the butter, and toast the cut sides of the brioche rolls until golden brown. Remove from heat.
3. In a small bowl, mix the mayonnaise, smoked paprika, garlic powder, lemon juice, salt, and black pepper to make the spiced mayo.
4. Spread the spiced mayo on both sides of the toasted brioche rolls.
5. Assemble the burgers by layering lettuce or slaw on the bottom bun, followed by pieces of pickled fish, crispy calamari pops and pickled jalapeño if using.

18/04/2025

Make your Easter Xtra fun 🍨🤩 Get everything you need in-store, or get it delivered with Checkers Sixty60. Shop now: https://brnw.ch/21wRMJo Valid until 21 April 2025. T&Cs apply

17/04/2025

17/04/2025

Craving something a little sweeter? 🍫 Our indulgent Forage and Feast Triple Chocolate Hot Cross Buns bring a modern twist to a beloved classic – and they’re winning hearts (and taste tests). Find them now at your nearest Checkers and on Checkers Sixty60 until 21 April 2025, while stocks last. View deals: https://brnw.ch/21wS34I T&Cs apply.

17/04/2025

South Africa's favourite just got even better 🏆 Our Traditional Hot Cross Buns have officially been crowned the best in the News24 taste test. Lightly spiced and baked to perfection, they’re the Easter essential everyone’s talking about. Available now at your nearest Checkers and on Checkers Sixty60 until 21 April 2025, while stocks last. View deals: https://brnw.ch/21wS34I T&Cs apply.

17/04/2025

This Easter, Checkers is home to SA’s Best Hot Cross Buns, and you know Kfm 94.5 won’t be missing out!

Enjoy their award-winning Traditional Hot Cross Buns for just 34.99 per 6-pack.

And if you’re after something a little extra, try the Checkers’ Forage and Feast Limited Edition Triple Chocolate Hot Cross Buns for just R44,99 per pack.

Get your hot cross buns from Checkers. Kfm 94.5 loves them. And once you try them… you will too.

17/04/2025

Melt-in-your-mouth steak. Full-of-flavour toppings. It’s our Chateaubriand Steak Tagliata, and it’s the easy Easter main you’ve been looking for. Get everything in-store, or get it delivered with Checkers Sixty60 🥩🤩 Shop Xtra Savings on everything Easter: https://brnw.ch/21wRVr1

INGREDIENTS
For the Steak:
600g Steakhouse Classic Chateaubriand Man-size Steak (room temperature)
2 tbsp. olive oil
1 tbsp. butter
2 sprigs rosemary
2 garlic cloves; smashed
Coarse sea salt & freshly ground black pepper

For the Salad:
2–3 handfuls rocket
¼ cup Parmesan shavings
¼ cup marinated sundried tomatoes; sliced
1 tbsp. extra virgin olive oil
1 tsp. lemon juice

For the Garnish:
2 tbsp. basil pesto (store-bought or homemade)
2 tbsp. toasted pine nuts

METHOD
1. Add a drizzle of olive oil to the fillet then season generously with salt and black pepper.
2. Heat a cast-iron pan or griddle pan. Sear the fillet for 2–3 minutes per side until well browned.
3. Lower the heat, add butter, rosemary, and garlic, and baste the steak for another 2–3 minutes.
4. Remove from heat and let it rest for 8–10 minutes before slicing. (If you prefer your steak more done, pop in a preheated oven at 200°C for an additional 5-10 minutes.
5. In a bowl, toss the rocket with olive oil, lemon juice, and a pinch of salt.
6. Add the sliced marinated sundried tomatoes and mix gently.
7. In a dry pan over medium heat, toast the pine nuts for 1–2 minutes until golden brown and fragrant. Set aside.
8. Slice the rested steak thinly and arrange on a platter. Scatter the rocket leaves, Parmesan shavings, and toasted pine nuts on top.
9. Drizzle with a generous spoonful of basil pesto.
10. Serve immediately with warm ciabatta or roasted potatoes if desired.

17/04/2025

Checkers & Standard Bank are bringing you:
🛵 Up to 40%* back online.
🛒 Up to 30%* back in-store.
💰 Spend your UCount Rewards Points on EVERYTHING in-store & online https://brnw.ch/21wS3eo. *T&Cs apply 💰

17/04/2025

POV: You’re shopping all your Easter needs at the Canal Walk Shopping Centre Checkers Easter Village 🐣🍫

16/04/2025

POV: You’re shopping all your Easter needs at the Canal Walk Shopping Centre Checkers Easter Village 🐣🍫

16/04/2025

Make your Easter Xtra wow when you bring the best of the ocean straight to your table 🐟🦪🦐 Get everything you need in-store, or get it delivered with Checkers Sixty60. Shop now: https://brnw.ch/21wRMJo Valid until 21 April 2025. T&Cs apply

16/04/2025

Heroes in a half shell! Lekker local seafood meets French flair with this Half Shell Mussels au Gratin recipe. Get everything you need to wow your Easter guests in-store, or get the wow factor delivered with Checkers Sixty60 🤩 Shop deals on everything Easter now: https://brnw.ch/21wRVr1

INGREDIENTS
1 packet (400g) half-shell mussels; cleaned
4 tbsp. (60ml) butter; melted
3 garlic cloves; minced
½ cup (125ml) fresh breadcrumbs or Panko crumbs
⅓ cup (80ml) Forage and Feast Parmigiano Reggiano; finely grated
2 tbsp. (30ml) fresh parsley or thyme; finely chopped
1 tbsp. (15ml) lemon juice
½ tsp. (2.5ml) smoked paprika (optional)
Salt and black pepper
Lemon wedges (to serve)

METHOD
1. Preheat your oven to 200°C and line a baking tray with foil.
2. Mix the melted butter, garlic, breadcrumbs, Parmesan, parsley/thyme, lemon juice, and smoked paprika if using. Season with salt and black pepper.
3. Arrange the mussels on the prepared baking tray, ensuring they are evenly spaced.
4. Spoon the breadcrumb mixture over each mussel until they are evenly covered, pressing it down very gently with the back of the spoon to help it stick.
5. Bake for 10-12 minutes, or until the topping is golden and crispy. (If the tops aren’t browning, pop it under a hot grill for a minute or two!)
6. Remove from the oven and serve immediately with lemon wedges.

14/04/2025

Give your lamb roast Xtra flair this year by trying our Spiced Roasted Leg of Lamb with Dried Fig, Pistachio, Parsley & Lemon Salsa. All the ingredients for this showstopper Easter main course are in-store, or get the flair delivered with Checkers Sixty60 🍖🍋🤩 Get everything Easter for less: https://brnw.ch/21wRVr1

INGREDIENTS
For the Lamb:
2–3kg Simple Truth Certified Natural Leg of Lamb (bone-in)
3 tbsp. olive oil
3 cloves garlic; minced
3cm k**b of fresh ginger; peeled and finely grated
2 tsp. ground cumin
2 tsp. ground coriander
1 tsp. smoked paprika
1 tsp. ground cinnamon
1 tsp. turmeric
1 tsp. cayenne pepper (optional)
1 tbsp. honey
Juice of 1 lemon
2 tsp. salt
1 tsp. black pepper
½ cup plain yoghurt (optional, for extra tenderness)
2 onions; cut into wedges
3 cups lamb or chicken stock

For the Salsa:
6 dried figs or dates; pitted and finely chopped
½ cup pomegranate arils (optional)
¼ cup pistachios; finely chopped
¼ cup fresh mint; finely chopped
¼ cup fresh parsley; finely chopped
2–3 stalks spring onion; sliced
Juice of ½ a lemon
Zest of 1 lemon
2 tbsp. olive oil
Salt and pepper to taste

METHOD
1. Preheat your oven to 180°C and line a baking tray with greaseproof baking paper.
2. Place the leg of lamb in a roasting pan or large fridge-safe dish.
3. In a small bowl, mix olive oil, garlic, ginger, cumin, coriander, smoked paprika, cinnamon, ginger, turmeric, cayenne pepper, honey, lemon juice, salt, and black pepper. If using, stir in the yogurt.
4. Rub the marinade all over the lamb, ensuring it’s evenly coated. Cover and refrigerate for at least 4 hours, or overnight for deeper flavour.
5. Put the onion wedges and (pitted) dates into a large roasting dish (or the roasting dish the lamb was marinating in) and rest the lamb on the onions, fatty side up.
6. Pour the chicken stock into the pan (but not over the lamb), and roast uncovered for 45 minutes.
7. Lower the heat to 150°C and cover with a lid or foil, and continue to roast for 4½ hours, basting with the pan juices 3–4 times throughout. The lamb should be pull-apart tender at this point – if not, roast for a further 30 minutes.
8. Turn the oven back up to 180°C. Remove the lid or foil and cook uncovered for 20-30 minutes more, or until the lamb is well browned and the sauce has reduced slightly.
9. While the lamb is roasting, prepare the salsa by combining chopped dried figs/dates, pistachios, mint, parsley, and spring onion in a bowl. Add the lemon juice and zest, and olive oil. Season with salt and pepper, mix well, and let sit for 10-15 minutes to allow the flavours to meld.
10. Slice or pull the lamb and serve with the vibrant salsa on top or on the side. You can sprinkle a handful of pomegranate arils over the final dish for an extra pop of colour.
11. Pair with warm couscous, flatbread, or a fresh salad for a complete meal. Enjoy!