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.
In the hustle and bustle of street food markets, there’s a magic that happens when flavours and textures come together in perfect harmony. It’s in this spirit that I present to you my take on Street Food Carpaccio. Imagine tender slices of beef fillet, their delicate texture enhanced by the zest of fresh lemon. Pair that with a silky carrot and date puree, rich with the warmth of cumin, and a crunchy Corn Flakes chevda chaat that dances with spices. Each bite will tell a culinary story.
Sometimes, we have to indulge something just because it’s a thing of beauty. If it sounds weird to you, beetroot’s use in dessert is not at all unusual.
Sometimes, we have to indulge something just because it’s a thing of beauty. If it sounds weird to you, beetroot’s use in dessert is not at all unusual.
One of my favourite things about traveling is discovering a new dish, but sometimes it’s getting reacquainted with an old favourite.
Who says leftovers need to be predictable? —let them surprise you. Turn a simple meal into a feast by giving your leftover rice a second act.
This recipe is my love song to the Karoo and Kalahari. The most comforting meals are often the simplest and most wholesome, and this stew ticks both boxes.
With a few tweaks, you can turn your padkos into a feast that even an Italian would love.
There are countless self-saucing puddings out there, but I’ve never come across a self-saucing rice.
When it comes to the big holidays, I like to indulge in a little tradition. When a feast is this good, you let it tell its own story.
One question I get asked more times than I can remember is, “What do you eat at home?” It’s true, we chefs have a different relationship with food…
For those who are not overfamiliar with the delights of the Cape, a Gatsby is a sub-like sandwich that starts off pretty innocently with
Leg of lamb is a bit like a braaibroodjie. No, hear me out… To born and bred South Africans, the leg
There’s a touch of sophistication to marrow bones that I’ve always relished for the fact that it considers the entire animal.
Whether you’re having a picnic, party or date night, a platter is always a great idea. And to us carnivores, a
The aromas I enjoyed while trying this out took me right back to my childhood and the joys of spending Christmas with my loved ones.
When you allow yourself to journey to the Kalahari, you get intimately acquainted with the Karoo. Neither a desert nor a
As we start to think of our festive feasts – and gathering again – we’ll definitely be revisiting the classics, but
One of my fondest memories of growing up was when, on those odd occasions when I had a spare R5 (or
I love my South African heritage, so I sometimes feel that I don’t share my favourite French recipes nearly often enough.
I get a lot of inspiration from colour. There’s something about the combination of green and gold that makes me want
While it would be optimistic to say we’re heading into summer in South Africa, things are definitely warming up, which means
In 1952, a butcher in the Netherlands came up with a dish he called Slavink, which was made from a sausage
The recipes in Volume 7 of JAN the Journal have been inspired by each of the JAN destinations. With each course,
Considering the time you invest in this classic, it’s without a doubt one of those pull-all-the-stops dishes. But when you plan
On very rare occasions, British cooking makes a big splash in the culinary world. The Bubble and Squeak is one such
My favourite way to cook at home is when I take a bunch of ingredients and start improvising. One recent invention
This dish is a marriage of my three adopted homelands — France, Italy and the Kalahari. Ravioli, of course, is classically
This lamb briyani is just perfect for one of those Sunday family feasts.
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!
