Kaiing and Krummelpap Hertzoggie
The moment you start blurring the line between sweet and savoury, big things happen. Take the braaibroodjie macaron, for instance. It’s
The moment you start blurring the line between sweet and savoury, big things happen. Take the braaibroodjie macaron, for instance. It’s
This delectable charmer challenges our idea of what constitutes a dessert (just when we thought beetroot had no more surprises left up its sleeve)
Few things crank up the comfort factor quite like a potato. But whenever I opt for a starchy spud, I often
You don’t have to be a pastry chef to put together a glamorous high tea.
I grew up on pastorie hoender (directly translated as parsonage chicken), which in my mind is the one-pot-wonder to rule them all.
There are countless self-saucing puddings out there, but I’ve never come across a self-saucing rice.
I know what you’re thinking, but this isn’t that trusty, tuna-from-a-can salad we keep on hand when we don’t want to make too much work for ourselves.
When someone uses the word “earthy” to describe a flavour, what’s the first thing you think about? For me, it’s mushrooms,
This apple tart has been my personal go-to for more than 10 years.
There are so many reasons to postpone a catch-up with an old friend, but never let loadshedding or cooking time be
When it comes to the big holidays, I like to indulge in a little tradition. Easter is definitely a lot more
On my first visit to Paris, I discovered the crêpe cake.
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?
Mosbolletjies are a staple at every JAN destination. From the Cape and Kalahari to Nice in France, I have yet to
So simple, yet so luxurious. The sight of a generous platter of heirloom tomatoes puts us in mind of a scene
Moules marinière is one of the most popular dishes in France. For this recipe, however, I took inspiration from Julia Child,
I probably used to be more of a milk tart purist, but how can I be? I’ve used it as inspiration
One question I get asked more times than I can remember is, “What do you eat at home?” It’s true, we
The whole point of a picnic is to be casual about it, unfussy – a literal walk in the park. Or
Ostrich is by no means a recent addition to the South African palate. We cultivated a taste for it years ago,
There’s a great sense of achievement in mastering the classics and getting your head around a difficult recipe, but you know
It’s not often comfort and looks come together so beautifully. I feel like I’ve been chasing milk tart since I was
It’s the thing about brownies. They’re so willing to play dress-up that, even though they originated in Chicago in the late
Every year, as the festive season draws nearer, I do what most chefs do. I start planning my menu. It’s like
I don’t remember ever having a biltong croissant, do you? Why aren’t they more popular? I mean, it’s basically a biltongbroodjie,
There are some household brands that have been a part of the South African pantry for decades, and with every new
I know. Every time I get asked what I make when I have guests over for a dinner party, I break
It’s always a good idea to have a rich, chocolatey trick up your sleeve.
I’ve always felt that picnics should form a category of food all on its own. Think about it, picnics are completely
The best thing about one-pot-wonders, like Pastorie Chicken, is the leftovers. When pulled off the bone the day after, you get
It’s amazing how many uses you can get out of one ingredient. Often, I’d get the urge to explore the same
The day I mastered the consommé, I felt like a chef. To make a stock might seem like the easiest thing
Every now and again when I return to France, instead of indulging in the array of flaky, buttery masterpieces lining the
The mosbolletjie has found its way into so many of my menus over the years, I would go so far as
Making pasta together never fails to get everyone stuck in.
This one’s going into my personal recipe journal of crowdpleasers.
Ever since I was little, I always missed someone the most on the day I knew I was going to see
Socca is the essence of social food (it’s classic street fare in Nice)
There’s always a reason to celebrate, especially the season. In summer, I can’t get enough of stone fruit and berries. But
I’ve often found that, the moment you tell someone you’re a chef, they immediately assume you’re all about “spherified” caviars and
It occurred to me recently that – considering that rice is a staple on every continent – I don’t think anyone
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
I wouldn’t call myself a tea snob, but ever since moving to Nice, I’ve become more and more fascinated with tisanes
One of the first things I realised when I started exploring plant-based cooking more seriously was that there was this whole
If, like me, you’ve had a lifelong love affair with Paris, you’ll have strolled down the rue de Rivoli on more
It’s one of those wonderful things about food, the ability to experience another culture through flavour – even if you’ve never
Who said meat-free should ever mean comfort-free? It’s not all salads and umami-suffused lentils. There’s no reason why you can’t indulge
It’s not a malva pudding unless it oozes syrup, am I right? The thing is that – and I hate admitting
Leg of lamb is a bit like a braaibroodjie. No, hear me out… To born and bred South Africans, the leg
Pronounced boo-ya-bess, it’s arguably the most famous fish stew to come out of France (Marseille to be precise). Like so many
Although an almond cake is traditionally flourless, I’m often in the mood for a cake that’s got all that almondy deliciousness,
The moment I decided to really start exploring plant-based cooking, I knew I wasn’t going to bend over backwards to make
For any movie marathon – whether planning a movie night or working your way through a whole franchise over a weekend
“You shall go to the ball!” I always hear these words whenever I think of Cinderella Eggs – or Oeufs Cendrillon,
When meeting up with fellow South African expats overseas, the conversation inevitably steers in the direction of what we miss most
Remember those toffie appels we used to get at school fêtes and church bazaars? I loved them, despite the fact that
We all need that “brag” dessert we keep up our sleeves for when we’re having our nearest and dearest over for
There’s a touch of sophistication to marrow bones that I’ve always relished for the fact that it considers the entire animal.
If you grew up on condensed milk, you’ll get it. There’s just something so nostalgic about that milky caramel taste.
You know when you get a craving for something you have no idea how to make? I have that all the
The kitchen is a creative space. I know immediately when I walk into someone’s kitchen for the first time what kind
Being back in South Africa for a while has got me in the mood for one of those light, late-summer seafood dishes…
I’d go so far as to say, the most fun you can have with food is when you tell a story
There are some things that just never go out of style! The Hertzoggie is a true South African classic, and with
Whether you’re having a picnic, party or date night, a platter is always a great idea. And to us carnivores, a
I remember making this cake for our staff meal at JAN as a treat on Saturdays before service. It always put us in such a great mood…
Tortellini must be one of the most comforting Italian dishes out there.
We recently started making “grasbrood” at Klein JAN; long, thin bread sticks hidden in a bouquet of Kalahari grass that have
Whenever I want to make a fresh start, I go for freshness in my meals and these chicken and rice bites are a favourite.
Although I grew up in the binneland – at least a seven-hour trip from the nearest, naturally occurring saltwater fish, I’ve
I love food with a story! Socca is one of those happy accidents that came into existence when the Turks invaded
This is one of those recipes that always makes me feel good about myself. Apart from being 100% plant-based, you waste
Summer is for light and breezy, easy-peasy puddings. Enter the Molotov, a Portuguese meringue pudding. It’s like eating a cloud, and
I do love indulging in a bit of history and heritage when it comes to food, which is one of my
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.
As I start to think ahead to upcoming Christmas celebrations and all of the favourite festive season staples, I’m drawn to
There’s something about Christmastime that brings out the kid in me. One of my favourite activities was building a gingerbread house
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
Since my take on Zoo Biscuits – that childhood classic that only born and bred South Africans seem to get –
One of my fondest memories of growing up was when, on those odd occasions when I had a spare R5 (or
As much as I love France – and have made a home here – I always find I crave the tastes
As the weather in South Africa takes a summery turn, we’re starting to imagine lazier afternoons spent with our nearest and
I love my South African heritage, so I sometimes feel that I don’t share my favourite French recipes nearly often enough.
I’ve so often been told that the best apple to use in an apple cake is a Granny Smith, I suppose
One of the first dessert treats I learned to bake was an apple crumble. Less fussy than an apple pie or
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
Who said jam should only me made of fruit? Okay, maybe there is some posh jam association out there who made
Remember when we still travelled freely to places like Thailand, Vietnam and Bali? While it certainly feels like we’ll be able
Sturdy, timeless, beautiful, trendy, infinitely recyclable. Quite literally, its form is only limited by your imagination. No matter its shape or
Most mornings start better with koffie en beskuit. I can’t remember the first time I had coffee and rusks but the
If I had to make a list of my ten favourite recipes, which I’ve never done, I’d say about seven of
You can’t call yourself truly Capetonian until you’ve met Salomie. She’s feisty, like a rich, spicy curry, but comforts at the
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,
I know what you’re thinking, why make a pizza from brown rice? But trust me, this is seriously good. Could it
It’s amazing what a little bit of heat, salt and butter, among other things, can transform even the humblest …
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
The egg must be one of the most well loved ingredients. I mean, there are entire cookbooks dedicated to its versatility.
Apart from an extra “o”, the main difference between a macaroon and a macaron is in the main ingredient. Where macarons
This is a marriage of two greats. On the one hand, you’ve got that gooey, chocolatey richness of a brownie; on
Roast chicken is as classic as they come; a Sunday lunch staple. But every Sunday? Well, it could be. So many
Every now and again, you come up with an idea that ticks all the boxes. It’s usually so simple that you
I love marrying a variety of flavours. It just makes that first bite so multilayered and satisfying.
On very rare occasions, British cooking makes a big splash in the culinary world. The Bubble and Squeak is one such
Sometimes, the only thing an old favourite needs is a makeover, and you’ve never seen a green bean stew like this
My favourite way to cook at home is when I take a bunch of ingredients and start improvising. One recent invention
After all these years, the koeksister – in all her glory – has found a home in my recipe library. You’ll
This is one of those extra special starters reserved for special occasions. In my mind, it’s the perfect Mother’s Day dish,
I couldn’t resist substituting the usual meatballs in this dish with boerewors!
I love summer, but it’s hard not to fall in love with autumn every year as the world around you turns
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.
This meringue cake – with its crispy shell and soft interior – was always a feature at our Easter table.
There comes a time when putting a cheese platter together feels a bit “seen one, seen ‘em all.” You can get
It’s probably a cliché, but if there’s one thing I think most South Africans – myself included – miss when they’re
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!
When cooking for friends and family at home, a twice-baked soufflé is always a good idea.
A cruffin is something like a croissant shaped like a muffin and (usually) dusted in sugar.
The traditional rice cake hails from Italy, where they made this sweet, textured delight with risotto.
I’ve always thought the name, Beef Wellington, sounds very grand
Isn’t it time the underrated pork chop got the Parisienne treatment?
What can I say, I’m a sucker for fish and chips, especially at those whitewashed harbourside places along the West Coast
Ban or no ban, it’s always a good idea to have a non-alcoholic trick (or two) up your sleeve.
Something about this traditional Portuguese dish reminds me of South Africa’s Spice Route era,
The best thing about coming home, without a doubt, is the pap! these 12 pap dishes are the ones I love most
These four egg salads form a collection of some of my favourite experiments of late – and they’re just too good…
Some of the best dishes you’re likely to taste in your life won’t necessarily win any beauty competitions,
This delicious side evolved during my first (illegal) braai in France, and I’ve never looked back.
There’s something about the playful, peppery notes of this classic biscuit that I find absolutely irresistible. Perhaps it tastes like Christmas,
This Greek-style spinach pie is always a huge hit. Still warm and comforting, but just a bit on the lighter side.
Growing up, a perfectly cooked and beautifully glazed Eisbein usually took centre stage on our festive table.
Now for something fresh and nourishing. I find this bean salad to be such a fresh spin on my usual
Think of a Florentine as a fancy form of teatime treatery. Even the name bestowed on this ultra-luxurious,
The best thing about a twice-baked soufflé is that you never have to worry about getting it to the table in time.
Traditionally, a porchetta makes its appearance on Italian tables around the festive season…
There’s something so comforting and wholesome about a fish cake. Maybe it reminds me…
It shouldn’t come as a surprise to anyone that I am not vegetarian. But when you’ve been cooking for…
I like my fudge creamy. Perhaps it’s because the gooey consistency
You know when you try something new in the kitchen, not sure how it’s going to turn out, but then it
Imagine buffalo wings… but made of cauliflower and a light, crispy panko shell.
Of all my attempts at reinventing this Italian classic, these rice-based…
For this fresh and fullsome platter, I used red speckled beans in a batch of flatbreads…
Have you ever tried using beans in brownies? Their gentle mealiness adds a satisfying quality …
My answer to this old fave is a Mediterranean twist, with colours as vibrant as the Côte d’Azur.
It always amazes me how the right wine pairing can turn a simple combination of ingredients into something memorable. In JAN
Step aside pecan! The cashew has been waiting in the wings for long enough. Cashew nuts are …
These thimble-like treats originated in Bordeaux and have often been described as masterpieces of texture. Crunching through the slightly burnt, caramelly
The concept of wrapping meatballs in leaves originated in ancient Greece, where they wrapped…
Every year or two, I become an absolute sucker for punishment by enrolling myself in…
Paris is, quite simply, a foodie’s dream. From its seemingly endless array of top restaurants, cafés, boulangeries and markets, it’s easy
What is it about the Mediterranean that produces such a fantastic array of dishes? While vacationing…
Almost everyone I know reacts with the same bewildered “What?!” when I mention that the Chocolate Log has been discontinued. Either
When it comes to keeping a bagful of nourishing goodness on hand for one of those chilly winter evenings, I can’t
Isn’t it interesting how we see a place in a whole new light when we’ve been away…
What can I say? Like most South Africans, I love a good lemon meringue, but I’m…
Before you bring it up, it’s true, I have a slight mieliepap obsession. For as long as I can remember, I’ve
It all started with a longing for Marmite tart, an old childhood treat my mother used make. But it would take
The tartly sweet twist that the chicken breast has been waiting for, with a Mustard Beurre Blanc sauce.
Coming home from school, I would often find Ouma Hessie (Ouma Maria) at the kitchen table, eagerly waiting for us with
While living in South Africa during lockdown, I got quite accustomed to my morning “koffie en beskuit”. Since returning to Nice
There are times for watching what we eat and then there are times that are more about eating than watching. During
What can I say? I’m a boerseun! So, it goes without saying that I’ve always believed that mieliepap could…
It should come as no surprise that growing up, I spent a lot of time in the kitchen.
One of my favourite things to do with a potato is to grow a starter that I keep on hand for baking a loaf of delicious sourdough bread.
No matter what the current trend, we always return to the simple joy of bread.
a fresh, naturally sweet and crunchy side that goes with just about anything. I can’t think of a better summer snack.
A seasonal salad to impress again and again.
Yoghurt Panna Cotta with Strawberry Soup. A feast for the eye, simply sublime!
Few sauces are more suited to a braai: not only does this barbecue sauce respond incredibly well to smoke and heat, but it’s also versatile.
As much as I’d love to say I’ve got a zen-like calm about me, quite content to watch a loaf of
I can remember my mother saying the words “ryk en lekker” as she revealed this indulgent pudding to us after Sunday
I spent a morning with the hilarious Suzelle DIY making a treat from my new book, JAN: A Breath of French Air. Thank you, Suzelle. It’s been real!
What sets this recipe apart, however, is the surprising and sophisticated twist of lavender.
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!
A twist on the classic bread-and-butter.
Of all the Italian sauces, though, the Napoletana is my favourite.
SUMMER IN A BOWL. Light, fresh and zesty!
When cooking for friends or family, we often plan around the main attraction
Flavoured with tarragon, these quails are cooked following the traditional method. This bittersweet herb is similar in flavour to anise, so
Having lived in France for the best part of a decade, I recently realised just how much I miss an old-fashioned,
The one thing you must know when speaking to people in the chocolate trade is that there’s a big difference between
There’s a certain opulence to the famous Mile-high Lemon Meringue Pie. A little over the top? Perhaps. But then, isn’t the
Nostalgia, like food, is an endless journey to me. So, it makes sense that, in my mind at least, the two
The book of French cooking is absolutely mottled with happy accidents. Take the vol-au-vent, the chocolate truffle, or Roquefort: not one
I like to shake the English up a bit, especially with something French. In truth, South African cuisine can’t deny being
If you take your mind back to the very first Journal – the one where it all began – you might
To most South Africans, bazaar pancakes need no explanation. No matter what your background – whether you’re Wilhelmina from Waterkloof or
If the word “confit” (pronounced con-fee), reminds you of the Afrikaans konfyt (jam), don’t be embarrassed – you’re not far off.
In South Africa we almost always buy our scallops frozen, since the fresh variety is so elusive. But don’t let that
You know me, I’m a sucker for anything to do with our culinary heritage. And although the smorgasbord isn’t technically something
While some occasions are perfectly content with a simple platter of chips and dip, other occasions may call for a “wow”
Patat is Afrikaans for sweet potato, so when calling something a soet patat, you know it’s sweet
It’s official! ‘Tis the baking season. Before summer goes into full swing and no one on the African continent can imagine
Eating warm yet fresh is one of the great winter challenges, so is there anything more perfect than a hearty, brothy
Although I would never go as far as to call this a bouillabaisse recipe, I can’t deny that it’s where I
My mother LOVES cheesecake, so whenever I want to treat her, it’s always at the top of my list.
It’s almost like nature knows, as winter breaks and our moods become more contemplative, there’s one thing that never ceases to
I love those festive times of the year when we find all sorts of reasons to get together, cook lavishly and
Few of us can resist the smell, taste, texture, look, feel, personality, heart and soul (let’s get it all in there)
That famous line, “you are what you eat”, was coined by the French physician Anthelme Brillat-Savarin in 1826. He believed that
I’d love to say that I’ve always loved pickled fish in curry, but the truth is I only discovered it in
There’s a lot I miss about home when i’m in France, but my…
There’s this idea that, when it comes to food, chefs never take the easy way out. Almost like the words, simple,
My Step-by-Step Guide to Making Tarte Normande As we’re just beginning to see the first signs of spring in France after
For a chef – or anyone who lives for the infinite joys of food – it’s impossible not to be inspired
Collaborating with Pierneef à la Motte’s executive chef on a recipe for JAN the Journal Volume 2, it reignited my passion
When it comes to breakfast, most chefs tend to neglect themselves. From the moment I wake up, I’m planning my next
Living with one foot in France and the other firmly rooted in South Africa, I have come to learn that both
The hertzoggie becomes a cake Most of the time inspiration finds us in one of those how-did-I-not-think-of-this-before ways. It occurred to
Coming back to Nice recently after a glorious two weeks in South Africa, I thought about my bizarre, dual existence. On
This is a treat-yourself recipe. It’s so good you’ll want it with everything.
Yoghurt is an incredibly versatile ingredient and especially great as a base for a variety of cool, soothing dishes.
The true recipe for success when it comes to this internationally adored classic begins and ends with the dressing.
An effortless classic, perfect for the summer.
There’s a certain epic quality to most things Italian, and limoncello is no exception. While, on the surface at least, limoncello
I’m back in a seriously wintry Nice after a glorious couple of weeks in sunny South Africa, so of course I’m
Like so many great desserts, the joys of flan first unfolded in ancient times when the Romans began to breed chickens.
There’s a theatre to steak tartare. As with all the finer things in life, it calls for only the finest quality
The idea behind this crowd-pleaser comes from the potato bake,
This super simple twist on a classic dollop of butter has changed my life.
This easy summer snack is a marriage of nostalgia. Growing up in the Mpumalanga sun, watermelon was one of my ultimate
While lean chicken breast makes a great salad, I wouldn’t recommend it for baking a pie.
Oxtail is the quintessence of slow cooking.
I’m honest when I say I’m not the best breakfast person. Normally a shot of espresso, fruit, green veg juice and
When South Africans get together in summer, it almost always results in a braai. Most of us have a very particular
Few sweet treats put the cherry on top of a special occasion quite like a chocolate truffle. Its rich, luxurious, velvety
I’ve always believed that, no matter what shape or form, malva pudding must ooze with syrupy sweetness. Otherwise, what’s the point?
If there really is a country on earth that has not come up with some version of a frikkadel wrapped in
In South Africa, September to February is guava season! And although there’s nothing stopping you from using freshly peeled and halved
Most people think of rooibos strictly as a tisane – as a naturally caffeine-free alternative to black tea – but I
“Quiche!” was the first thing that my French sous-chef screamed when he saw the big pan coming from the oven. It
The French locals love this South African bread, it is probably because of the similarity to Brioche which is to what
Let’s be honest, with everything going on, we’re all looking for quick and easy when it comes to most meal times
Calling any dish a “cultural institution” can often sound like a hard sell, but in the case of malva pudding, you’d
Baking an apple pie is one of the best ways to make a house feel like a home. In fact, it’s
Christmas would not be Christmas, in my opinion, without a steady supply of boozy fruit cake. The first time someone asked
Towards the end of November, just before the countdown to Christmas begins, a longstanding craving kicks in that has been with
There’s something so undeniably “grand” about both a Baked Alaska and a Cassata, that it’s hard to imagine why the marriage
In South Africa, we tend to dismiss lesser wines as “cooking wine” – the kind we used to drink as students.
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″
As we’re all trying to ease back into some form of normalcy – or the new abnormal – we have less time for “complicated”.
I’ve always found it so interesting that to the chef’s biological clock, dinnertime can be anywhere from 11 pm to 1
When planning your Festive Feast, you want something ryk…
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
Bouillon is a fancy word for a simple broth. It comes from the word “bouillir”, meaning to boil. This is a
Today was Mother’s Day in South Africa. Some of my happiest moments were the times spent with my mother in the
There’s a general consensus that the microwave oven has no place in a serious cook’s kitchen. The stigma seems to be
I had a blast at the Discovery Vitality’s Healthy Food Studio. State-of-the-art kitchens, with their fantastic chefs, and a wealth of
The Cours Saleya is one of the liveliest areas of Old Town in Nice.
Take a freshly baked French macaron and put some melkkos on it and be transported to a totally different world, one that
True cannelloni are tubular in shape, but in this case, they were made by lining up and alternating individual strings of
Even though spring is nearly at an end in the south of France, the evenings are still chilly and perfect for
Turkey is a hot festive favourite, but in the wrong hands it can turn into a dry, bland affair. To ensure