BEETROOT AND PEARL ONION TARTE TATIN WITH WHIPPED GOATS CHEESE
Bring a touch of festive charm to your table with this Beetroot and Pearl Onion Tarte Tatin, adorned with the vibrant red hues of Forage and Feast Whole Baby Beetroot.
MY AT-HOME RECIPES
VEGETARIAN
Crispy Rice With Pumpkin Skin Chutney, Chevre And Rocket
There’s something magical about making the most of every part of the pumpkin. The often-overlooked skin, rich in fiber, vitamins, and minerals, transforms into a chutney that’s not just brimming with flavor but also offers a host of health benefits. It aids digestion, strengthens immunity, and promotes radiant skin. Packed with antioxidants, this chutney may even help reduce inflammation and lower the risk of chronic diseases. When paired with a crispy rice cake, a dollop of creamy chèvre, and the sharp bite of bitter rocket, it becomes a harmonious, well-rounded bite. And perhaps the best part? This dish is a celebration of sustainability, turning what might have been wasted into something truly delicious.
Rice Beignets With Spiced Fig Jam
There’s something quite special about taking humble leftovers and turning them into something extraordinary. These rice beignets are a beautiful example—a creative twist that breathes new life into last night’s rice. Textured and pillowy, they dance on the palate with a lightness that surprises, especially when paired with the rich, spiced fig jam you’ve crafted with your own hands. There’s a quiet joy in knowing every ingredient that goes into your creations, and with these beignets, you’ll not only taste the care but feel the satisfaction of making something truly homemade
Rice Pudding Ice Cream
As summer draws near, the rising heat and dry air can sometimes leave us feeling a bit frazzled, testing our patience in unexpected ways. But there’s something truly soothing about the rich, creamy embrace of coconut milk. And when you pair it with the subtle complexity of fragrant rice and the warmth of whole toasted cinnamon, you’ve got a summer treat that’s as nourishing as it is delightful.
Dosa Pancake
As with all my recipes, I love adding a twist. This time, rice is the hero ingredient, and the pancake is rooted in Ayurvedic cuisine. I present to you The Dosa Pancake, a thin, savoury pancake in South Indian cuisine made from a fermented batter of ground black gram and rice.
Golden Rice Milk
Golden milk is a beloved tradition that has transcended generations, originating from the rich culinary heritage of India. This golden elixir, now enhanced with the addition of rice, becomes a protein-rich, antioxidant treasure. Its vibrant turmeric hue not only delights the eyes but also fortifies the immune system. A soothing blend that offers comfort and vitality, perfect for those moments when you seek a nurturing embrace in a cup. Indulge in this heartwarming drink and let its golden warmth invigorate your senses.
Banana Bread Overnight Rice Bowl
It is a perfect and easy breakfast treat, ideal for prep ahead.
Potpourri and Beetroot Roulade
Sometimes, we have to indulge something just because it’s a thing of beauty. If it sounds weird to you, beetroot’s use in dessert is not at all unusual.
Artichoke and Spekboom Salad
This recipe is my swan song to winter. Depending on the year, you don’t always get artichokes by late winter, but when you do it’s an event!
Jerusalem Artichoke Winter Rice Salad
My absolute favourite part about a Jerusalem artichoke is its smell. When it’s raw, it smells like petrichor, the smell of rain falling on dry earth.
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 ask myself whether I’ve explored every other option.
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, without fail…
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 out of Under the Tuscan Sun, but beyond their scene-stealing gorgeousness, they really are a miracle.
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 what? This is not that week.
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
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
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
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
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
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
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
Balsamic Toffee Tomatoes
Remember those toffie appels we used to get at school fêtes and church bazaars? I loved them, despite the fact that
Cheese Tortellini with Herb Dressing
Tortellini must be one of the most comforting Italian dishes out there.
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
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
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
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
TWICE BAKED CHEESE SOUFFLÉ
When cooking for friends and family at home, a twice-baked soufflé is always a good idea.
