MY AT-HOME RECIPES
EASY PEASY
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Various
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Baking
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Dessert
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Meat
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Poultry
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Seafood
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Vegetarian
Milk Tart and Apple Crumble Ice Cream
One of the first dessert treats I learned to bake was an apple crumble. Less fussy …
OUMA ONDER DIE KOMBERS
I get a lot of inspiration from colour. There’s something about the combination of green and …
CHILLED PEA AND HAM SOUP WITH GOATS CHEESE MOUSSE
While it would be optimistic to say we’re heading into summer in South Africa, things are …
BACON JAM
Who said jam should only me made of fruit? Okay, maybe there is some posh jam …
VEGETABLE RICE ROLLS
Remember when we still travelled freely to places like Thailand, Vietnam and Bali? While it certainly …
PICKLED VEG AND LABNEH
Sturdy, timeless, beautiful, trendy, infinitely recyclable. Quite literally, its form is only limited by your imagination. …
COFFEE LIQUEUR WITH BUTTERMILK CINNAMON BISCOTTI
Most mornings start better with koffie en beskuit. I can’t remember the first time I had …
CHOCOLATE BREAD AND BUTTER POPS
If I had to make a list of my ten favourite recipes, which I’ve never done, …
The New Salomie
You can’t call yourself truly Capetonian until you’ve met Salomie. She’s feisty, like a rich, spicy …
PORK OLIVES WITH A MUSTARD SAUCE
In 1952, a butcher in the Netherlands came up with a dish he called Slavink, which …
Lamb Bobotie | Bobotie with RICE CRISPS AND SULTANA PURÉE
The recipes in Volume 7 of JAN the Journal have been inspired by each of the …
BROWN RICE PIZZA TOPPED WITH AUBERGINE AND TOMATO
I know what you’re thinking, why make a pizza from brown rice? But trust me, this …
Jasmine Rice, Coconut & Rose Macaroons
Apart from an extra “o”, the main difference between a macaroon and a macaron is in …
BROWNIE MIGNARDISES WITH A MALVA TWIST
This is a marriage of two greats. On the one hand, you’ve got that gooey, chocolatey …
PUMPKIN BUTTERMILK RUSKS
Every now and again, you come up with an idea that ticks all the boxes. It’s …
GLASS APPLE CHEDDAR CHEESE BISCUITS
I love marrying a variety of flavours. It just makes that first bite so multilayered and satisfying.
OUMA MARIA’S MERINGUE CAKE
This meringue cake – with its crispy shell and soft interior – was always a feature at our Easter table.
BREAD PLATTER
There comes a time when putting a cheese platter together feels a bit “seen one, seen …
PEPPERMINT CRISP CHOCOLATE COOKIES
It’s probably a cliché, but if there’s one thing I think most South Africans – myself …
SUGARED CRUFFIN WITH NESPRESSO COFFEE CUSTARD
A cruffin is something like a croissant shaped like a muffin and (usually) dusted in sugar.
Ginger Biscuits
There’s something about the playful, peppery notes of this classic biscuit that I find absolutely irresistible. …
Almond & Naartjie Florentines
Think of a Florentine as a fancy form of teatime treatery. Even the name bestowed on this ultra-luxurious,
Chicken Brioche Pies
You know when you try something new in the kitchen, not sure how it’s going to …
Flatbreads with Hummus
For this fresh and fullsome platter, I used red speckled beans in a batch of flatbreads…
Milk Tart and Apple Crumble Ice Cream
One of the first dessert treats I learned to bake was an apple crumble. …
CHOCOLATE BREAD AND BUTTER POPS
If I had to make a list of my ten favourite recipes, which I’ve …
Jasmine Rice, Coconut & Rose Macaroons
Apart from an extra “o”, the main difference between a macaroon and a macaron …
BROWNIE MIGNARDISES WITH A MALVA TWIST
This is a marriage of two greats. On the one hand, you’ve got that …
RICE CAKE WITH MUSCADEL-SOAKED SULTANAS AND FIGS
The traditional rice cake hails from Italy, where they made this sweet, textured delight with risotto.
Creamy Chocolate Fudge Roll
I like my fudge creamy. Perhaps it’s because the gooey consistency
JASMINE RICE & CINNAMON DOUGHNUTS
Of all my attempts at reinventing this Italian classic, these rice-based…
Fudgy Bean Brownies
Have you ever tried using beans in brownies? Their gentle mealiness adds a satisfying quality …
Cashew Nut Caramel Tart
Step aside pecan! The cashew has been waiting in the wings for long enough. Cashew nuts are …
CANNELÉS & CHERRY SAUCE
These thimble-like treats originated in Bordeaux and have often been described as masterpieces of …
CRÈME BRÛLÉE DOUGHNUTS
Every year or two, I become an absolute sucker for punishment by enrolling myself in…
OUMA ONDER DIE KOMBERS
I get a lot of inspiration from colour. There’s something about the combination of green and …
CHILLED PEA AND HAM SOUP WITH GOATS CHEESE MOUSSE
While it would be optimistic to say we’re heading into summer in South Africa, things are …
PORK OLIVES WITH A MUSTARD SAUCE
In 1952, a butcher in the Netherlands came up with a dish he called Slavink, which …
Lamb Bobotie | Bobotie with RICE CRISPS AND SULTANA PURÉE
The recipes in Volume 7 of JAN the Journal have been inspired by each of the …
TWICE COOKED PORK BELLY WITH CAULIFLOWER PURÉE
Considering the time you invest in this classic, it’s without a doubt one of those pull-all-the-stops …
Pulled Pork and Cabbage Roulade
On very rare occasions, British cooking makes a big splash in the culinary world. The Bubble …
STUFFED PORK FILLET WITH BACON CANNELLINI BEANS
My favourite way to cook at home is when I take a bunch of ingredients and …
PORK RAVIOLI WITH SAGE BUTTER
This dish is a marriage of my three adopted homelands — France, Italy and the Kalahari. …
LAMB BRIYANI
This lamb briyani is just perfect for one of those Sunday family feasts.
PULLED PORK CUBAN SANDWICH
You have to try this pork rump recipe. The best part is that you can keep your leftover pulled pork and do it all again the next day!
Pork Chops with Parisienne Butter
Isn’t it time the underrated pork chop got the Parisienne treatment?
DEBONED CHICKEN IN A BACON WEAVE
Roast chicken is as classic as they come; a Sunday lunch staple. But every Sunday? Well, …
Portuguese Rice and Duck
Something about this traditional Portuguese dish reminds me of South Africa’s Spice Route era,
Chicken Brioche Pies
You know when you try something new in the kitchen, not sure how it’s going to …
APPLE-STUFFED CHICKEN
The tartly sweet twist that the chicken breast has been waiting for, with a Mustard Beurre Blanc sauce.
QUAILS IN WHITE WINE & GRAPES
Flavoured with tarragon, these quails are cooked following the traditional method. This bittersweet herb is similar …
Duck with red wine plum sauce
Collaborating with Pierneef à la Motte’s executive chef on a recipe for JAN the Journal Volume …
ROAST CHICKEN AND BACON PIE
While lean chicken breast makes a great salad, I wouldn’t recommend it for baking a pie.
CHUTNEY CHICKEN WITH ROASTED POTATOES & APPLES
At Restaurant JAN, we put so much energy into every dish to ensure that what reaches …
CHICKEN AND PRAWN KATSU
Talk about love at first bite! Don’t quote me on this, but I would imagine the …
FESTIVE TURKEY WITH STUFFING ON THE SIDE
Turkey is a hot festive favourite, but in the wrong hands it can turn into a …
RICE LACE WITH SMOKED HADDOCK AND TÊTE DE MOINE
This is one of those extra special starters reserved for special occasions. In my …
Beer battered fish
What can I say, I’m a sucker for fish and chips, especially at those …
TWICE BAKED MUSSEL SOUFFLÈ
The best thing about a twice-baked soufflé is that you never have to worry about getting it to the table in time.
Rice & Salmon Fishcakes
There’s something so comforting and wholesome about a fish cake. Maybe it reminds me…
Chakalaka with Salmon
My answer to this old fave is a Mediterranean twist, with colours as vibrant as the Côte d’Azur.
THREE CLASSIC PIES
Having lived in France for the best part of a decade, I recently realised …
CONFIT SALMON AND FENNEL SALAD
If the word “confit” (pronounced con-fee), reminds you of the Afrikaans konfyt (jam), don’t …
PEARL BARLEY RISOTTO WITH SEARED SCALLOPS
In South Africa we almost always buy our scallops frozen, since the fresh variety …
CORIANDER, LIME AND PRAWN SOUP
Eating warm yet fresh is one of the great winter challenges, so is there …
QUICK AND EASY SEAFOOD SOUP WITH AÏOLI
Although I would never go as far as to call this a bouillabaisse recipe, …
Pickled baby hake with peaches
I’d love to say that I’ve always loved pickled fish in curry, but the …
Sardine & cheddar toasties
There’s this idea that, when it comes to food, chefs never take the easy …
VEGETABLE RICE ROLLS
Remember when we still travelled freely to places like Thailand, Vietnam and Bali? While it certainly …
PICKLED VEG AND LABNEH
Sturdy, timeless, beautiful, trendy, infinitely recyclable. Quite literally, its form is only limited by your imagination. …
The New Salomie
You can’t call yourself truly Capetonian until you’ve met Salomie. She’s feisty, like a rich, spicy …
BROWN RICE PIZZA TOPPED WITH AUBERGINE AND TOMATO
I know what you’re thinking, why make a pizza from brown rice? But trust me, this …
TWICE BAKED CHEESE SOUFFLÉ
When cooking for friends and family at home, a twice-baked soufflé is always a good idea.
Fried Krummelpap Side
This delicious side evolved during my first (illegal) braai in France, and I’ve never looked back.
SPANAKOPITA
This Greek-style spinach pie is always a huge hit. Still warm and comforting, but just a bit on the lighter side.
Tomato and Bean salad
Now for something fresh and nourishing. I find this bean salad to be such a fresh spin on my usual
DOUBLE VEGGIE BURGER
It shouldn’t come as a surprise to anyone that I am not vegetarian. But when you’ve been cooking for…
SPICY CAULIFLOWER BITES
Imagine buffalo wings… but made of cauliflower and a light, crispy panko shell.
Flatbreads with Hummus
For this fresh and fullsome platter, I used red speckled beans in a batch of flatbreads…
STUFFED TOMATOES
What is it about the Mediterranean that produces such a fantastic array of dishes? While vacationing…
MY FAVOURITE FOOD STORIES
IS KOMBUCHA ALL THAT?
A LOOK AT THE HEALTH BENEFITS OF THIS “MIRACLE DRINK” As with most fads, many of us have been taught …
SPICE IT UP
YOUR NEW FAVOURITE HERB AND SPICE CHEAT SHEET If food were a language, proteins would be the nouns, adding weight …
WHAT DOES THE FUTURE TASTE LIKE?
By Siobhan Redford, Macro Economist at Rand Merchant Bank From early 2020, we retreated indoors and far away from all our …
KITCHEN CHAMELEON
CAN YOU EVER HAVE JUST ONE APPLIANCE? Over the course of my career, I’ve pursued so many passions that I’ve …
