TWICE BAKED CHEESE SOUFFLÉ
When cooking for friends and family at home, a twice-baked soufflé is always a good idea.
MY AT-HOME RECIPES
VEGETARIAN
Fried Krummelpap Side
This delicious side evolved during my first (illegal) braai in France, and I’ve never looked back.
SPANAKOPITA
This Greek-style spinach pie is always a huge hit. Still warm and comforting, but just a bit on the lighter side.
Tomato and Bean salad
Now for something fresh and nourishing. I find this bean salad to be such a fresh spin on my usual
DOUBLE VEGGIE BURGER
It shouldn’t come as a surprise to anyone that I am not vegetarian. But when you’ve been cooking for…
SPICY CAULIFLOWER BITES
Imagine buffalo wings… but made of cauliflower and a light, crispy panko shell.
Flatbreads with Hummus
For this fresh and fullsome platter, I used red speckled beans in a batch of flatbreads…
STUFFED TOMATOES
What is it about the Mediterranean that produces such a fantastic array of dishes? While vacationing…
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
BAKED JEWELLED RICE CAKE
When cooking for friends or family, we often plan around the main attraction
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
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)
POTATO AND GRUYÈRE CHEESE PIE
The idea behind this crowd-pleaser comes from the potato bake,
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
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
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
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
SOCCA, BLACK PEPPER + ROSÉ IN PLASTIC CUPS
The Cours Saleya is one of the liveliest areas of Old Town in Nice.
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
