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
MY AT-HOME RECIPES
VARIOUS
Chocolate Mousse with Beetroot Marshmallow
This delectable charmer challenges our idea of what constitutes a dessert (just when we thought beetroot had no more surprises left up its sleeve)
Cauliflower and Parmesan Gratin
Few things crank up the comfort factor quite like a potato. But whenever I opt for a starchy spud, I often
Quince Preserve with Caramel and Custard Choux Buns
You don’t have to be a pastry chef to put together a glamorous high tea.
Pastorie Hoender
I grew up on pastorie hoender (directly translated as parsonage chicken), which in my mind is the one-pot-wonder to rule them all.
Bonsmara Beef Stew with Self-Saucing Rice Dumplings
There are countless self-saucing puddings out there, but I’ve never come across a self-saucing rice.
Sesame Seared Tuna and Rice Salad
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.
Wild Mushroom and Grain Pot Pie
When someone uses the word “earthy” to describe a flavour, what’s the first thing you think about? For me, it’s mushrooms,
Apple and Pistachio Tart
This apple tart has been my personal go-to for more than 10 years.
Glazed Fig and Orange Loaf Cake
There are so many reasons to postpone a catch-up with an old friend, but never let loadshedding or cooking time be
Roast Leg of Lamb
When it comes to the big holidays, I like to indulge in a little tradition. Easter is definitely a lot more
Traditional Easter Feast
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?
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
Heirloom Tomato Salad with Tomato Chutney
So simple, yet so luxurious. The sight of a generous platter of heirloom tomatoes puts us in mind of a scene
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,
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
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
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
Spiced Ostrich Steak Salad with Brandy Glaze
Ostrich is by no means a recent addition to the South African palate. We cultivated a taste for it years ago,
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
Vanilla Glazed Grape and Custard Tart
It’s not often comfort and looks come together so beautifully. I feel like I’ve been chasing milk tart since I was
Pampoenkoekie Brownies
It’s the thing about brownies. They’re so willing to play dress-up that, even though they originated in Chicago in the late
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
Biltong Croissants
I don’t remember ever having a biltong croissant, do you? Why aren’t they more popular? I mean, it’s basically a biltongbroodjie,
Carrot Cake Flapjacks
There are some household brands that have been a part of the South African pantry for decades, and with every new
Dinner Party Canapés
I know. Every time I get asked what I make when I have guests over for a dinner party, I break
Rich Chocolate Torte with Peach Preserve
It’s always a good idea to have a rich, chocolatey trick up your sleeve.
Pickled Tomato and Cherry Picnic Salad
I’ve always felt that picnics should form a category of food all on its own. Think about it, picnics are completely
Pastorie Chicken Pies
The best thing about one-pot-wonders, like Pastorie Chicken, is the leftovers. When pulled off the bone the day after, you get
Macadamia Baklava Cheesecake
It’s amazing how many uses you can get out of one ingredient. Often, I’d get the urge to explore the same
Rooibos and Chamomile Roast Chicken with Artichoke Consommé
The day I mastered the consommé, I felt like a chef. To make a stock might seem like the easiest thing
Sweetcorn and Coffee Tart
Every now and again when I return to France, instead of indulging in the array of flaky, buttery masterpieces lining the
Mosbolletjie Roosterkoek
The mosbolletjie has found its way into so many of my menus over the years, I would go so far as
Homemade Pasta with a Creamy Sundried Tomato Sauce
Making pasta together never fails to get everyone stuck in.
Biltong and Pear Tartlet
This one’s going into my personal recipe journal of crowdpleasers.
Cape Malay Spiced Rice Croquettes
Ever since I was little, I always missed someone the most on the day I knew I was going to see
Mediterranean Socca
Socca is the essence of social food (it’s classic street fare in Nice)
Maple crème brûlée cake
There’s always a reason to celebrate, especially the season. In summer, I can’t get enough of stone fruit and berries. But
First Bloom Poké Bowl
I’ve often found that, the moment you tell someone you’re a chef, they immediately assume you’re all about “spherified” caviars and
Lemon Ricotta Pancakes with Italian Meringue
It occurred to me recently that – considering that rice is a staple on every continent – I don’t think anyone
Footlong Steak Sandwich with Red Wine Sauce and Frites
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
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
Pan Fried Pizza with Cashew Nut ‘Mozzarella Cheese’
One of the first things I realised when I started exploring plant-based cooking more seriously was that there was this whole
Hot Cocoa Chanel
If, like me, you’ve had a lifelong love affair with Paris, you’ll have strolled down the rue de Rivoli on more
Moroccan Chicken with Spicy Rice
It’s one of those wonderful things about food, the ability to experience another culture through flavour – even if you’ve never
Mushroom, Leek, Cannellini Beans and Spinach Pies
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
Malva Bundt Cakes with Whipped Cream
It’s not a malva pudding unless it oozes syrup, am I right? The thing is that – and I hate admitting
Slow Cooked Leg of Lamb, Basmati Rice and Radicchio Salad
Leg of lamb is a bit like a braaibroodjie. No, hear me out… To born and bred South Africans, the leg
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
Almond Cake with Muscadel Poached Pears
Although an almond cake is traditionally flourless, I’m often in the mood for a cake that’s got all that almondy deliciousness,
Olive Bread With Tomato Tartare
The moment I decided to really start exploring plant-based cooking, I knew I wasn’t going to bend over backwards to make
Brown Rice Cigars
For any movie marathon – whether planning a movie night or working your way through a whole franchise over a weekend
Cinderella Eggs
“You shall go to the ball!” I always hear these words whenever I think of Cinderella Eggs – or Oeufs Cendrillon,
Peppermint Crisp Caramel Éclairs
When meeting up with fellow South African expats overseas, the conversation inevitably steers in the direction of what we miss most
Balsamic Toffee Tomatoes
Remember those toffie appels we used to get at school fêtes and church bazaars? I loved them, despite the fact that
Chocolate Soufflé With Passion Fruit Custard
We all need that “brag” dessert we keep up our sleeves for when we’re having our nearest and dearest over for
Roasted Marrow Bones, Oxtail and Ale Broth With Long Grain White Rice
There’s a touch of sophistication to marrow bones that I’ve always relished for the fact that it considers the entire animal.
Condensed Milk, Apple and Almond Cake
If you grew up on condensed milk, you’ll get it. There’s just something so nostalgic about that milky caramel taste.
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
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
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…
Shortbread with Rooibos Caramel
I’d go so far as to say, the most fun you can have with food is when you tell a story
Hertzoggie Meringue with Doily
There are some things that just never go out of style! The Hertzoggie is a true South African classic, and with
Mediterranean Charcuterie Board
Whether you’re having a picnic, party or date night, a platter is always a great idea. And to us carnivores, a
Roasted Banana, Amaretto and Raisin Rice Cake
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…
Cheese Tortellini with Herb Dressing
Tortellini must be one of the most comforting Italian dishes out there.
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
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.
Korrelkonfyt
Although I grew up in the binneland – at least a seven-hour trip from the nearest, naturally occurring saltwater fish, I’ve
Socca with Biltong
I love food with a story! Socca is one of those happy accidents that came into existence when the Turks invaded
BABY COS LETTUCE, ROASTED LIMES AND HUMMUS SALAD
This is one of those recipes that always makes me feel good about myself. Apart from being 100% plant-based, you waste
MERINGUE AND CARAMEL MOLOTOV
Summer is for light and breezy, easy-peasy puddings. Enter the Molotov, a Portuguese meringue pudding. It’s like eating a cloud, and
GATEAU SAINT HONORÉ
I do love indulging in a bit of history and heritage when it comes to food, which is one of my
Biltong Crusted Lamb with Rice Filled Apples
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.
Festive Chicken and Potato Pie
As I start to think ahead to upcoming Christmas celebrations and all of the favourite festive season staples, I’m drawn to
Gingerbread house
There’s something about Christmastime that brings out the kid in me. One of my favourite activities was building a gingerbread house
FESTIVE LAMB PIES
When you allow yourself to journey to the Kalahari, you get intimately acquainted with the Karoo. Neither a desert nor a
FRIED BOBOTIE BALLS WITH CORIANDER MINT YOGHURT SAUCE
As we start to think of our festive feasts – and gathering again – we’ll definitely be revisiting the classics, but
Fruity Iced Biscuits
Since my take on Zoo Biscuits – that childhood classic that only born and bred South Africans seem to get –
VETKOEK AND CURRY MINCE
One of my fondest memories of growing up was when, on those odd occasions when I had a spare R5 (or
MELKTERT AND MOERKOFFIE MACARONS
As much as I love France – and have made a home here – I always find I crave the tastes
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
BACON & MUSHROOM VOL-AU-VENT
I love my South African heritage, so I sometimes feel that I don’t share my favourite French recipes nearly often enough.
APPLE & OLIVE OIL CAKE
I’ve so often been told that the best apple to use in an apple cake is a Granny Smith, I suppose
Milk Tart and Apple Crumble Ice Cream
One of the first dessert treats I learned to bake was an apple crumble. Less fussy than an apple pie or
OUMA ONDER DIE KOMBERS
I get a lot of inspiration from colour. There’s something about the combination of green and gold that makes me want
CHILLED PEA AND HAM SOUP WITH GOATS CHEESE MOUSSE
While it would be optimistic to say we’re heading into summer in South Africa, things are definitely warming up, which means
BACON JAM
Who said jam should only me made of fruit? Okay, maybe there is some posh jam association out there who made
VEGETABLE RICE ROLLS
Remember when we still travelled freely to places like Thailand, Vietnam and Bali? While it certainly feels like we’ll be able
PICKLED VEG AND LABNEH
Sturdy, timeless, beautiful, trendy, infinitely recyclable. Quite literally, its form is only limited by your imagination. No matter its shape or
COFFEE LIQUEUR WITH BUTTERMILK CINNAMON BISCOTTI
Most mornings start better with koffie en beskuit. I can’t remember the first time I had coffee and rusks but the
CHOCOLATE BREAD AND BUTTER POPS
If I had to make a list of my ten favourite recipes, which I’ve never done, I’d say about seven of
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
PORK OLIVES WITH A MUSTARD SAUCE
In 1952, a butcher in the Netherlands came up with a dish he called Slavink, which was made from a sausage
Lamb Bobotie | Bobotie with RICE CRISPS AND SULTANA PURÉE
The recipes in Volume 7 of JAN the Journal have been inspired by each of the JAN destinations. With each course,
BROWN RICE PIZZA TOPPED WITH AUBERGINE AND TOMATO
I know what you’re thinking, why make a pizza from brown rice? But trust me, this is seriously good. Could it
POTATO POTAHTO: INNOVATING FIVE FAVOURITES
It’s amazing what a little bit of heat, salt and butter, among other things, can transform even the humblest …
TWICE COOKED PORK BELLY WITH CAULIFLOWER PURÉE
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
Eggs and Soldiers
The egg must be one of the most well loved ingredients. I mean, there are entire cookbooks dedicated to its versatility.
Jasmine Rice, Coconut & Rose Macaroons
Apart from an extra “o”, the main difference between a macaroon and a macaron is in the main ingredient. Where macarons
BROWNIE MIGNARDISES WITH A MALVA TWIST
This is a marriage of two greats. On the one hand, you’ve got that gooey, chocolatey richness of a brownie; on
DEBONED CHICKEN IN A BACON WEAVE
Roast chicken is as classic as they come; a Sunday lunch staple. But every Sunday? Well, it could be. So many
PUMPKIN BUTTERMILK RUSKS
Every now and again, you come up with an idea that ticks all the boxes. It’s usually so simple that you
GLASS APPLE CHEDDAR CHEESE BISCUITS
I love marrying a variety of flavours. It just makes that first bite so multilayered and satisfying.
Pulled Pork and Cabbage Roulade
On very rare occasions, British cooking makes a big splash in the culinary world. The Bubble and Squeak is one such
NEW GREEN BEAN STEW WITH DEEP-FRIED BASMATI DUMPLINGS
Sometimes, the only thing an old favourite needs is a makeover, and you’ve never seen a green bean stew like this
STUFFED PORK FILLET WITH BACON CANNELLINI BEANS
My favourite way to cook at home is when I take a bunch of ingredients and start improvising. One recent invention
KOEKSISTERS
After all these years, the koeksister – in all her glory – has found a home in my recipe library. You’ll
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,
BOEREWORS TIMPANO
I couldn’t resist substituting the usual meatballs in this dish with boerewors!
STUFFED ROASTED PUMPKIN
I love summer, but it’s hard not to fall in love with autumn every year as the world around you turns
PORK RAVIOLI WITH SAGE BUTTER
This dish is a marriage of my three adopted homelands — France, Italy and the Kalahari. Ravioli, of course, is classically
LAMB BRIYANI
This lamb briyani is just perfect for one of those Sunday family feasts.
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 ‘em all.” You can get
PEPPERMINT CRISP CHOCOLATE COOKIES
It’s probably a cliché, but if there’s one thing I think most South Africans – myself included – miss when they’re
PULLED PORK CUBAN SANDWICH
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!
TWICE BAKED CHEESE SOUFFLÉ
When cooking for friends and family at home, a twice-baked soufflé is always a good idea.
SUGARED CRUFFIN WITH NESPRESSO COFFEE CUSTARD
A cruffin is something like a croissant shaped like a muffin and (usually) dusted in sugar.
RICE CAKE WITH MUSCADEL-SOAKED SULTANAS AND FIGS
The traditional rice cake hails from Italy, where they made this sweet, textured delight with risotto.
Pork Chops with Parisienne Butter
Isn’t it time the underrated pork chop got the Parisienne treatment?
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
Summer Syrups
Ban or no ban, it’s always a good idea to have a non-alcoholic trick (or two) up your sleeve.
Portuguese Rice and Duck
Something about this traditional Portuguese dish reminds me of South Africa’s Spice Route era,
TWELVE PAP DISHES
The best thing about coming home, without a doubt, is the pap! these 12 pap dishes are the ones I love most
Egg Salads
These four egg salads form a collection of some of my favourite experiments of late – and they’re just too good…
PORK NECK
Some of the best dishes you’re likely to taste in your life won’t necessarily win any beauty competitions,
Fried Krummelpap Side
This delicious side evolved during my first (illegal) braai in France, and I’ve never looked back.
Ginger Biscuits
There’s something about the playful, peppery notes of this classic biscuit that I find absolutely irresistible. Perhaps it tastes like Christmas,
SPANAKOPITA
This Greek-style spinach pie is always a huge hit. Still warm and comforting, but just a bit on the lighter side.
HOLIDAY EISBEINS
Growing up, a perfectly cooked and beautifully glazed Eisbein usually took centre stage on our festive table.
Tomato and Bean salad
Now for something fresh and nourishing. I find this bean salad to be such a fresh spin on my usual
Almond & Naartjie Florentines
Think of a Florentine as a fancy form of teatime treatery. Even the name bestowed on this ultra-luxurious,
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.
Festive Porchetta
Traditionally, a porchetta makes its appearance on Italian tables around the festive season…
Rice & Salmon Fishcakes
There’s something so comforting and wholesome about a fish cake. Maybe it reminds me…
DOUBLE VEGGIE BURGER
It shouldn’t come as a surprise to anyone that I am not vegetarian. But when you’ve been cooking for…
Creamy Chocolate Fudge Roll
I like my fudge creamy. Perhaps it’s because the gooey consistency
Chicken Brioche Pies
You know when you try something new in the kitchen, not sure how it’s going to turn out, but then it
SPICY CAULIFLOWER BITES
Imagine buffalo wings… but made of cauliflower and a light, crispy panko shell.
JASMINE RICE & CINNAMON DOUGHNUTS
Of all my attempts at reinventing this Italian classic, these rice-based…
Flatbreads with Hummus
For this fresh and fullsome platter, I used red speckled beans in a batch of flatbreads…
Fudgy Bean Brownies
Have you ever tried using beans in brownies? Their gentle mealiness adds a satisfying quality …
Chakalaka with Salmon
My answer to this old fave is a Mediterranean twist, with colours as vibrant as the Côte d’Azur.
Oat and Rosemary Biscuits
It always amazes me how the right wine pairing can turn a simple combination of ingredients into something memorable. In JAN
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 texture. Crunching through the slightly burnt, caramelly
Ouma’s French Makeover
The concept of wrapping meatballs in leaves originated in ancient Greece, where they wrapped…
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 restaurants, cafés, boulangeries and markets, it’s easy
STUFFED TOMATOES
What is it about the Mediterranean that produces such a fantastic array of dishes? While vacationing…
Chocolate Log
Almost everyone I know reacts with the same bewildered “What?!” when I mention that the Chocolate Log has been discontinued. Either
Easy Lentil Soup
When it comes to keeping a bagful of nourishing goodness on hand for one of those chilly winter evenings, I can’t
CALZONE PIZZA
Isn’t it interesting how we see a place in a whole new light when we’ve been away…
LEMON PASSION FRUIT PAVLOVA
What can I say? Like most South Africans, I love a good lemon meringue, but I’m…
Amaize-meal Fingers
Before you bring it up, it’s true, I have a slight mieliepap obsession. For as long as I can remember, I’ve
Twisty Marmite Swirls
It all started with a longing for Marmite tart, an old childhood treat my mother used make. But it would take
APPLE-STUFFED CHICKEN
The tartly sweet twist that the chicken breast has been waiting for, with a Mustard Beurre Blanc sauce.
Coffee butter
Coming home from school, I would often find Ouma Hessie (Ouma Maria) at the kitchen table, eagerly waiting for us with
Chocolate Chip Mosbolletjie Rusks
While living in South Africa during lockdown, I got quite accustomed to my morning “koffie en beskuit”. Since returning to Nice
Banana bread french toast
There are times for watching what we eat and then there are times that are more about eating than watching. During
Clemengold mieliepap cake
What can I say? I’m a boerseun! So, it goes without saying that I’ve always believed that mieliepap could…
Coffee Ystervarkies
It should come as no surprise that growing up, I spent a lot of time in the kitchen.
Potato Sourdough Bread
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.
Simple Homemade Bread
No matter what the current trend, we always return to the simple joy of bread.
Carrot and Dried Cranberry Salad with a Sparkling Wine Dressing
a fresh, naturally sweet and crunchy side that goes with just about anything. I can’t think of a better summer snack.
Yoghurt Panna Cotta with Strawberry Soup
Yoghurt Panna Cotta with Strawberry Soup. A feast for the eye, simply sublime!
Barbecue Plum Sauce
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.
VETKOEK (Quick and Simple)
As much as I’d love to say I’ve got a zen-like calm about me, quite content to watch a loaf of
SELF-SAUCING CHOCOLATE PUDDING
I can remember my mother saying the words “ryk en lekker” as she revealed this indulgent pudding to us after Sunday
Banana and Salted Caramel Smoothie
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!
Ouma Oumie se Koeksisters
What sets this recipe apart, however, is the surprising and sophisticated twist of lavender.
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!
Grilled Prawn with Zucchini Flowers, Cucumber and Avocado Gazpacho
SUMMER IN A BOWL. Light, fresh and zesty!
BAKED JEWELLED RICE CAKE
When cooking for friends or family, we often plan around the main attraction
QUAILS IN WHITE WINE & GRAPES
Flavoured with tarragon, these quails are cooked following the traditional method. This bittersweet herb is similar in flavour to anise, so
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,
SALTED CARAMEL BONBONS
The one thing you must know when speaking to people in the chocolate trade is that there’s a big difference between
LEMON MERINGUE CLOUD
There’s a certain opulence to the famous Mile-high Lemon Meringue Pie. A little over the top? Perhaps. But then, isn’t the
MELKKOS (milk and cinnamon ribbons)
Nostalgia, like food, is an endless journey to me. So, it makes sense that, in my mind at least, the two
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
TRIFLE À LA JAN
I like to shake the English up a bit, especially with something French. In truth, South African cuisine can’t deny being
DOUBLE CHOCOLATE SWEETIE DARLINGS
If you take your mind back to the very first Journal – the one where it all began – you might
BAZAAR PANNEKOEK (Bazaar Pancakes)
To most South Africans, bazaar pancakes need no explanation. No matter what your background – whether you’re Wilhelmina from Waterkloof or
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.
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
SMORGASBORD
You know me, I’m a sucker for anything to do with our culinary heritage. And although the smorgasbord isn’t technically something
MUSHROOM MACARONS
While some occasions are perfectly content with a simple platter of chips and dip, other occasions may call for a “wow”
Caramel Sweet Potatoes
Patat is Afrikaans for sweet potato, so when calling something a soet patat, you know it’s sweet
WHOLEWHEAT BUTTERMILK RUSKS
It’s official! ‘Tis the baking season. Before summer goes into full swing and no one on the African continent can imagine
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
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
Creamy baked cheesecake
My mother LOVES cheesecake, so whenever I want to treat her, it’s always at the top of my list.
Japie se gunsteling- self-saucing citrus pudding
It’s almost like nature knows, as winter breaks and our moods become more contemplative, there’s one thing that never ceases to
Fried chorizo & red onion
I love those festive times of the year when we find all sorts of reasons to get together, cook lavishly and
Hot cross bun bread salad
Few of us can resist the smell, taste, texture, look, feel, personality, heart and soul (let’s get it all in there)
How to make your own Lip Balm
That famous line, “you are what you eat”, was coined by the French physician Anthelme Brillat-Savarin in 1826. He believed that
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
Baked figs with blue cheese & parma ham
There’s a lot I miss about home when i’m in France, but 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,
Normandy apple tart
My Step-by-Step Guide to Making Tarte Normande As we’re just beginning to see the first signs of spring in France after
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
Duck with red wine plum sauce
Collaborating with Pierneef à la Motte’s executive chef on a recipe for JAN the Journal Volume 2, it reignited my passion
Overnight oats and yoghurt with apple & cinnamon
When it comes to breakfast, most chefs tend to neglect themselves. From the moment I wake up, I’m planning my next
Braaibroodjie revival
Living with one foot in France and the other firmly rooted in South Africa, I have come to learn that both
Coconut meringue cake
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
The souttert vs the quiche
Coming back to Nice recently after a glorious two weeks in South Africa, I thought about my bizarre, dual existence. On
Warm Berry Compote with Rose Water
This is a treat-yourself recipe. It’s so good you’ll want it with everything.
Yoghurt Fascination with Rooibos and Rose Granola
Yoghurt is an incredibly versatile ingredient and especially great as a base for a variety of cool, soothing dishes.
Caesar Salad
The true recipe for success when it comes to this internationally adored classic begins and ends with the dressing.
Potato Salad with Smoked Salmon, Egg and Crème Fraîche
An effortless classic, perfect for the summer.
Limoncello
There’s a certain epic quality to most things Italian, and limoncello is no exception. While, on the surface at least, limoncello
Greek-style yoghurt with pan-fried apricots ad berries
I’m back in a seriously wintry Nice after a glorious couple of weeks in sunny South Africa, so of course I’m
French custard flan
Like so many great desserts, the joys of flan first unfolded in ancient times when the Romans began to breed chickens.
Steak tartare
There’s a theatre to steak tartare. As with all the finer things in life, it calls for only the finest quality
POTATO AND GRUYÈRE CHEESE PIE
The idea behind this crowd-pleaser comes from the potato bake,
BANANA BUTTER
This super simple twist on a classic dollop of butter has changed my life.
Honey and lavender- baked feta cheese with fresh watermelon
This easy summer snack is a marriage of nostalgia. Growing up in the Mpumalanga sun, watermelon was one of my ultimate
ROAST CHICKEN AND BACON PIE
While lean chicken breast makes a great salad, I wouldn’t recommend it for baking a pie.
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, fruit, green veg juice and
Hasselback roasted sweet potatoes
When South Africans get together in summer, it almost always results in a braai. Most of us have a very particular
Chocolate truffles with marzipan- stuffed cherries
Few sweet treats put the cherry on top of a special occasion quite like a chocolate truffle. Its rich, luxurious, velvety
Malva crème caramel with honeyed apples & gooseberries
I’ve always believed that, no matter what shape or form, malva pudding must ooze with syrupy sweetness. Otherwise, what’s the point?
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
Guava & almond tarts with brandy cream
In South Africa, September to February is guava season! And although there’s nothing stopping you from using freshly peeled and halved
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
SOUTTERT WITH TOMATO CHUTNEY
“Quiche!” was the first thing that my French sous-chef screamed when he saw the big pan coming from the oven. It
MOSBOLLETJIES
The French locals love this South African bread, it is probably because of the similarity to Brioche which is to what
GARLIC BUTTER AND CHILLI BRUSCHETTA (with a great salad)
Let’s be honest, with everything going on, we’re all looking for quick and easy when it comes to most meal times
MALVA PUDDING MADELEINES
Calling any dish a “cultural institution” can often sound like a hard sell, but in the case of malva pudding, you’d
APPLE & WALNUT PIE
Baking an apple pie is one of the best ways to make a house feel like a home. In fact, it’s
EXTRA FRUITY FRUIT CAKE
Christmas would not be Christmas, in my opinion, without a steady supply of boozy fruit cake. The first time someone asked
SPECULAAS COOKIES
Towards the end of November, just before the countdown to Christmas begins, a longstanding craving kicks in that has been with
BAKED ALASKA CASSATA
There’s something so undeniably “grand” about both a Baked Alaska and a Cassata, that it’s hard to imagine why the marriage
SYRAH RED WINE ICE-CREAM
In South Africa, we tend to dismiss lesser wines as “cooking wine” – the kind we used to drink as students.
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″
BABY TOMATO, CAPERS & RICOTTA LINGUINE
As we’re all trying to ease back into some form of normalcy – or the new abnormal – we have less time for “complicated”.
SPAGHETTI PUTTANESCA
I’ve always found it so interesting that to the chef’s biological clock, dinnertime can be anywhere from 11 pm to 1
GAMMON WITH MARMITE HONEY GLAZE
When planning your Festive Feast, you want something ryk…
CHUTNEY CHICKEN WITH ROASTED POTATOES & APPLES
At Restaurant JAN, we put so much energy into every dish to ensure that what reaches the guest is as close
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
VEGETABLE BOUILLON WITH FRESH HERB RAVIOLI
Bouillon is a fancy word for a simple broth. It comes from the word “bouillir”, meaning to boil. This is a
BRAN BUTTERMILK RUSKS – A SOUTH AFRICAN TREAT
Today was Mother’s Day in South Africa. Some of my happiest moments were the times spent with my mother in the
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
Lemon tart & blueberry sorbet
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
SOCCA, BLACK PEPPER + ROSÉ IN PLASTIC CUPS
The Cours Saleya is one of the liveliest areas of Old Town in Nice.
“MELKKOS” MACARON
Take a freshly baked French macaron and put some melkkos on it and be transported to a totally different world, one that
PRAWN CANNELLONI WITH NAARTJIE BEURRE BLANC
True cannelloni are tubular in shape, but in this case, they were made by lining up and alternating individual strings of
CHICKPEA, LEEK + FENNEL SOUP
Even though spring is nearly at an end in the south of France, the evenings are still chilly and perfect for
FESTIVE TURKEY WITH STUFFING ON THE SIDE
Turkey is a hot festive favourite, but in the wrong hands it can turn into a dry, bland affair. To ensure
