
Crispy Bobotie Chip
Ever heard of a bobotie and rice chip? You have now! My new favourite starter.
Ever heard of a bobotie and rice chip? You have now! My new favourite starter.
I grew up on pastorie hoender (directly translated as parsonage chicken), which in my mind is the one-pot-wonder to rule them all.
Over the Easter period, some of us opt for leg of lamb while others go for hot cross buns and pickled fish. Why not roast chicken for a change?
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.
The best thing about one-pot-wonders, like Pastorie Chicken, is the leftovers. When pulled off the bone the day after, you get
The day I mastered the consommé, I felt like a chef. To make a stock might seem like the easiest thing
It’s one of those wonderful things about food, the ability to experience another culture through flavour – even if you’ve never
Whenever I want to make a fresh start, I go for freshness in my meals and these chicken and rice bites are a favourite.
As I start to think ahead to upcoming Christmas celebrations and all of the favourite festive season staples, I’m drawn to
Roast chicken is as classic as they come; a Sunday lunch staple. But every Sunday? Well, it could be. So many
Something about this traditional Portuguese dish reminds me of South Africa’s Spice Route era,
You know when you try something new in the kitchen, not sure how it’s going to turn out, but then it
The tartly sweet twist that the chicken breast has been waiting for, with a Mustard Beurre Blanc sauce.
Flavoured with tarragon, these quails are cooked following the traditional method. This bittersweet herb is similar in flavour to anise, so
Collaborating with Pierneef à la Motte’s executive chef on a recipe for JAN the Journal Volume 2, it reignited my passion
While lean chicken breast makes a great salad, I wouldn’t recommend it for baking a pie.
At Restaurant JAN, we put so much energy into every dish to ensure that what reaches the guest is as close
Talk about love at first bite! Don’t quote me on this, but I would imagine the Japanese “katsu” is an Anglo-Japanese
Turkey is a hot festive favourite, but in the wrong hands it can turn into a dry, bland affair. To ensure