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MY AT-HOME RECIPES

VARIOUS

Braaied Pavlova Cake

A braaied pavlova cake is the simplest dessert you can make this Mother’s Day, but it will still be a showstopper with its symphony of decadent flavours.

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Chocolate Hollow Eggs Filled With Homemade Mousse

Chocolate hollow eggs are synonymous with Easter. So when the Forage And Feast Dark Chocolate Hollow Eggs appeared on the shelves of Checkers, I knew it was the perfect opportunity to create [Easter] eggs re-imagined with my mother’s chocolate mousse recipe as the filling. This is the perfect dessert if you want something memorable and sweet for the Easter table but don’t want to spend hours in the kitchen.

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Raspberry Trifle

Ouma’s Swiss roll was legend. I would always hide one out of sight, either by slipping it into her handbag or taking one back to the car. But it wasn’t simply because I wanted to save something for dessert that night – I knew that whatever Swiss roll we had left at the end of a Saturday bazaar would find its way into Ouma’s trifle that Sunday. These days, I make her Swiss roll a day before I make a trifle.

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Bobotie

One of my favourite things about traveling is discovering a new dish, but sometimes it’s getting reacquainted with an old favourite.

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Doekpoeding

If you’ve never heard of it, the doekpoeding is very similar to a fruit cake, but not as involved. It does boast one of the longest ingredients lists but it’s worth every rich mouthful of nostalgia!

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Mosbolletjie Hot Cross Buns

Mosbolletjies are a staple at every JAN destination. From the Cape and Kalahari to Nice in France, I have yet to meet someone who hasn’t fallen head over heels in love with them.

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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.

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Carrot Cake Flapjacks

There are some household brands that have been a part of the South African pantry for decades, and with every new generation, with a tweak here and an elevation there, they grow with us.

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Dinner Party Canapés

I know. Every time I get asked what I make when I have guests over for a dinner party, I break out in a cold sweat. With two restaurants and multiple events every year, you’d think I do this in my sleep…

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Korrelkonfyt

Although I grew up in the binneland – at least a seven-hour trip from the nearest, naturally occurring saltwater fish, I’ve

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BACON JAM

Who said jam should only me made of fruit? Okay, maybe there is some posh jam association out there who made

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The New Salomie

You can’t call yourself truly Capetonian until you’ve met Salomie. She’s feisty, like a rich, spicy curry, but comforts at the

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Egg Salads

These four egg salads form a collection of some of my favourite experiments of late – and they’re just too good…

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PORK NECK

Some of the best dishes you’re likely to taste in your life won’t necessarily win any beauty competitions,

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Ginger Biscuits

There’s something about the playful, peppery notes of this classic biscuit that I find absolutely irresistible. Perhaps it tastes like Christmas,

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Chocolate Log

Almost everyone I know reacts with the same bewildered “What?!” when I mention that the Chocolate Log has been discontinued. Either

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Plum, Grape and Port Jam

This has become my somewhat new obsession – plum, grape and port jam on slightly burnt toast to get me sweet enough for the cold-but-sunshiny days on the French riviera. Let’s get JAMMING!

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PEAR TARTE TATIN

The book of French cooking is absolutely mottled with happy accidents. Take the vol-au-vent, the chocolate truffle, or Roquefort: not one

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SMORGASBORD

You know me, I’m a sucker for anything to do with our culinary heritage. And although the smorgasbord isn’t technically something

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Limoncello

There’s a certain epic quality to most things Italian, and limoncello is no exception. While, on the surface at least, limoncello

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Tuna custard

There’s a general consensus that the microwave oven has no place in a serious cook’s kitchen. The stigma seems to be

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