MY AT-HOME RECIPES
EASY PEASY
Milk Tart with Rice Pudding Shell
I probably used to be more of a milk tart purist, but how can I be? I’ve used it as inspiration in a number of dishes at my restaurants – even a martini.
Potato Gnocchi and Caponata with Lamb Stew
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…
Chicken Liver Pâté and French Baguette
The whole point of a picnic is to be casual about it, unfussy – a literal walk in the park. Or is it?
Spiced Ostrich Steak Salad
Ostrich is by no means a recent addition to the South African palate. We cultivated a taste for it years ago, but my rule of thumb is that if you can cook ostrich, you can cook any game meat.
Beetroot and Prickly Pear Grain Salad
There’s a great sense of achievement in mastering the classics and getting your head around a difficult recipe, but you know what? This is not that week.
Vanilla Glazed Grape and Custard Tart
I feel like I’ve been chasing milk tart since I was a child. When it comes to deciding on a tart filling, custard has to be my favourite.
Pampoenkoekie Brownies
It’s the thing about brownies. They’re so willing to play dress-up that, it’s so easy to give them a taste of home.
Gammon and Kookkos
Every year, as the festive season draws nearer, I do what most chefs do. I start planning my menu. It’s like therapy.
APPLE & OLIVE OIL CAKE
I’ve so often been told that the best apple to use in an apple cake is …
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 …
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…
Tartelette À La Framboise
Paris is, quite simply, a foodie’s dream. From its seemingly endless array of top …
Chocolate Log
Almost everyone I know reacts with the same bewildered “What?!” when I mention that …
Baked figs with blue cheese & parma ham
There’s a lot I miss about home when i’m in France, but my…
Steak tartare
There’s a theatre to steak tartare. As with all the finer things in life, it calls …
GAMMON WITH MARMITE HONEY GLAZE
When planning your Festive Feast, you want something ryk…
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Rooibos-smoked trout with minted peas & truffle mayonnaise
Most people think of rooibos strictly as a tisane – as a naturally caffeine-free …
CHICKEN AND PRAWN KATSU
Talk about love at first bite! Don’t quote me on this, but I would …
Tuna custard
There’s a general consensus that the microwave oven has no place in a serious …
PRAWN CANNELLONI WITH NAARTJIE BEURRE BLANC
True cannelloni are tubular in shape, but in this case, they were made by …
BAKED JEWELLED RICE CAKE
When cooking for friends or family, we often plan around the main attraction
MUSHROOM MACARONS
While some occasions are perfectly content with a simple platter of chips and dip, other occasions …
Caramel Sweet Potatoes
Patat is Afrikaans for sweet potato, so when calling something a soet patat, you know it’s sweet
Warm Berry Compote with Rose Water
This is a treat-yourself recipe. It’s so good you’ll want it with everything.
POTATO AND GRUYÈRE CHEESE PIE
The idea behind this crowd-pleaser comes from the potato bake,
Fromage blanc with fresh figs, cashews & coconut
I’m honest when I say I’m not the best breakfast person. Normally a shot of espresso, …
Hasselback roasted sweet potatoes
When South Africans get together in summer, it almost always results in a braai. Most of …
SOUTTERT WITH TOMATO CHUTNEY
“Quiche!” was the first thing that my French sous-chef screamed when he saw the big pan …
Breaking Bread at La Motte
Be it breakfast, brunch, lunch or a laidback afternoon drink – La Motte invites you for a cup of freshly brewed coffee and artisan bakes just out of the oven.
Eat Like a Vegeterranean
In the Mediterranean – from Spain and Portugal, all along the coast through France, Italy, Greece, Turkey and the door of the Middle East through North Africa to Morocco – food is so much more than fuel. It’s pleasure.
High Cakes
Only when someone asked you especially do you need to bake your own cake, unless you want to. See it as an exercise in creativity.
How South Africa Feasts
We caught up with Hannes Maritz recently to get his take on what makes South Africans so unique in the way we feast, and how we like to set our tables.
