White Wine Steamed Mussels with Beurre Blanc Sauce
Moules marinière is one of the most popular dishes in France. For this recipe, however, I took inspiration from Julia Child, who
MY AT-HOME RECIPES
SEAFOOD
GRILLED KINGKLIP WITH LEMON GREEN TEA BROTH
I wouldn’t call myself a tea snob, but ever since moving to Nice, I’ve become more and more fascinated with tisanes and
Quick and Easy Bouillabaisse
Pronounced boo-ya-bess, it’s arguably the most famous fish stew to come out of France (Marseille to be precise). Like so many famous
Brown Rice Cigars
For any movie marathon – whether planning a movie night or working your way through a whole franchise over a weekend –
Jasmine Rice and Salmon Balls
You know when you get a craving for something you have no idea how to make? I have that all the time.
Himalayan Pink Salt Seared Scallops
The kitchen is a creative space. I know immediately when I walk into someone’s kitchen for the first time what kind of
Oysters Four Ways
Being back in South Africa for a while has got me in the mood for one of those light, late-summer seafood dishes…
Vetkoek Stokkies with a Trout Pâté
We recently started making “grasbrood” at Klein JAN; long, thin bread sticks hidden in a bouquet of Kalahari grass that have proven
Chicken and Rice Bites with Prawns and Bok Choy
Whenever I want to make a fresh start, I go for freshness in my meals and these chicken and rice bites are a favourite.
MUSSELS AU GRATIN
As the weather in South Africa takes a summery turn, we’re starting to imagine lazier afternoons spent with our nearest and dearest
RICE LACE WITH SMOKED HADDOCK AND TÊTE DE MOINE
This is one of those extra special starters reserved for special occasions. In my mind, it’s the perfect Mother’s Day dish, and
Beer battered fish
What can I say, I’m a sucker for fish and chips, especially at those whitewashed harbourside places along the West Coast with
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.
Grilled Prawn with Zucchini Flowers, Cucumber and Avocado Gazpacho
SUMMER IN A BOWL. Light, fresh and zesty!
THREE CLASSIC PIES
Having lived in France for the best part of a decade, I recently realised just how much I miss an old-fashioned, honest-to-goodness,
CONFIT SALMON AND FENNEL SALAD
If the word “confit” (pronounced con-fee), reminds you of the Afrikaans konfyt (jam), don’t be embarrassed – you’re not far off. Confit
PEARL BARLEY RISOTTO WITH SEARED SCALLOPS
In South Africa we almost always buy our scallops frozen, since the fresh variety is so elusive. But don’t let that put
CORIANDER, LIME AND PRAWN SOUP
Eating warm yet fresh is one of the great winter challenges, so is there anything more perfect than a hearty, brothy clear
QUICK AND EASY SEAFOOD SOUP WITH AÏOLI
Although I would never go as far as to call this a bouillabaisse recipe, I can’t deny that it’s where I got
Pickled baby hake with peaches
I’d love to say that I’ve always loved pickled fish in curry, but the truth is I only discovered it in my
Sardine & cheddar toasties
There’s this idea that, when it comes to food, chefs never take the easy way out. Almost like the words, simple, express,
Chilled prawn coconut & lime soup with edible flowers & avocado
For a chef – or anyone who lives for the infinite joys of food – it’s impossible not to be inspired by
Potato Salad with Smoked Salmon, Egg and Crème Fraîche
An effortless classic, perfect for the summer.
Pilchard frikkadels wrapped in cabbage leaves
If there really is a country on earth that has not come up with some version of a frikkadel wrapped in cabbage,
Rooibos-smoked trout with minted peas & truffle mayonnaise
Most people think of rooibos strictly as a tisane – as a naturally caffeine-free alternative to black tea – but I love
SALT-CRUSTED BAKED SEABASS
Any fish can be cooked whole in salt. We use seabass, but whole salmon is just as divine. <svg xmlns=”http://www.w3.org/2000/svg” width=”382.475″ height=”441.661″
CHICKEN AND PRAWN KATSU
Talk about love at first bite! Don’t quote me on this, but I would imagine the Japanese “katsu” is an Anglo-Japanese word
