To prove just how easy it is to make delicious at-home meals with sustainable seafood, here is my Pan Bagnat recipe (pronounced pah n bah-nyah), made using Forage And Feast Frozen Yellowfin Tuna Portions.
Pan bagnat with tuna Read More »
For those who like their greens with a little flair, my cabbage and beetroot salad has the perfect balance of crunch, colour and earthy sweetness.
Spin the Bottle Beetroot and Cabbage Salad Read More »
Easter is one of my favourite times of the year. Family, celebrations, sweet treats, what’s not to love?
GOURMET EASTER HOT CROSS BUNS Read More »
I’ve lost count of the number of times I’ve served this gnocchi – it’s one of my all-time favourite go-tos when a chance meet-up with friends turns into a spontaneous lunch invitation.
CREAMY DREAMY GNOCCHI Read More »
Bring a touch of festive charm to your table with this Beetroot and Pearl Onion Tarte Tatin, adorned with the vibrant red hues of Forage and Feast Whole Baby Beetroot.
BEETROOT AND PEARL ONION TARTE TATIN WITH WHIPPED GOATS CHEESE Read More »
The sun-drenched days of summer call for al fresco dinners that dance with flavour and simplicity. Enter our Balsamic Tomato, Spinach and Ricotta Tortellini — a dish that’s as vibrant as it is delicious.
BALSAMIC TOMATO, SPINACH AND RICOTTA TORTELLINI Read More »
This recipe, crafted on the JAN voyage, brings together Forage and Feast’s finest ingredients to create a culinary experience that dances between the familiar and the extraordinary.
ARTICHOKE, OLIVE AND CHEESE TORTELLINI Read More »
This Chilli Lemon Prawn Pasta is not just a dish; it’s an invitation to savour life’s simple pleasures. Crafted on the JAN voyage, this recipe features Forage and Feast’s exquisite Pennoni Lisci Pasta, providing the perfect canvas for a symphony of bold flavours.
Chilli Lemon Prawn Pasta Read More »
Indulge in Forage And Feast prawns paired with four exquisite dips crafted by Chef Jan. A thing of simplistic beauty for true foodies to savour.
Forage And Feast Tempura Prawns with Dips Read More »
This is an ode to my dear friend Valerie. She lives in Pigna, Italy, and she showed us on the JAN Voyage how to make Gnocchi. I’m going to do a South African twist on it, and I’m going to use Forage And Feast’s Gnocchi, which is superb and already made.
Death by Gorgonzola Spinach Gnocchi Read More »