MY AT-HOME RECIPES
Butter-poached Salmon and Squid Stew
Who said chefs don’t take shortcuts? At home, it’s all about kicking back a bit instead of spending hours and hours in the kitchen.
Crispy Bobotie Chip
Ever heard of a bobotie and rice chip? You have now! My new favourite starter.
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!
Kellogg’s All-In-One Cookie
I could never condone binge eating (and get away with it), but if you were to gobble up, say, five of these in one sitting, would it be so bad?
Cinnamon Smoked Soetkoekies
You might have heard of burnt butter, but have you ever tried making your own smoked butter?
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!
Fish Cakes with Pommes Purée
Fish and chips always makes me feel like I’m on holiday. And although this dish isn’t exactly the same thing, it definitely gets its inspiration from the original seaside treat.
Caponata Baked Frittata
Frittata is a total go-to for me, but I’m always looking for ways to mix it up and surprise myself.
Cinnamon Smoked Soetkoekies
You might have heard of burnt butter, but have you ever tried making your own smoked butter?
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!
Quince Preserve with Caramel and Custard Choux Buns
You don’t have to be a pastry chef to put together a glamorous high tea.
Apple and Pistachio Tart
This apple tart has been my personal go-to for more than 10 years.
Glazed Fig and Orange Loaf Cake
Always have a loaf cake tucked away in the freezer that you can take out a couple of hours before the time (it defrosts very quickly) and give it a glamorous makeover.
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.
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 in a number of dishes at my restaurants – even a martini.
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 is it?
Kellogg’s All-In-One Cookie
I could never condone binge eating (and get away with it), but if you were to gobble up, say, five of these in one sitting, would it be so bad?
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!
Lemon and Rooibos Trifle
When coming up with new recipe ideas, one of my favourite things is to take one idea and flip it on its head. In this case, it’s two things.
Koffie Melkkos
On the farm, this was a big breakfast treat, especially on Saturday mornings when there was nowhere to go in a rush.
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)
Quince Preserve with Caramel and Custard Choux Buns
You don’t have to be a pastry chef to put together a glamorous high tea.
Apple and Pistachio Tart
This apple tart has been my personal go-to for more than 10 years.
Glazed Fig and Orange Loaf Cake
Always have a loaf cake tucked away in the freezer that you can take out a couple of hours before the time (it defrosts very quickly) and give it a glamorous makeover.
Lamb and Date Chutney Stew
This recipe is my love song to the Karoo and Kalahari. The most comforting meals are often the simplest and most wholesome, and this stew ticks both boxes.
Italian Padkos
With a few tweaks, you can turn your padkos into a feast that even an Italian would love.
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.
Roast Leg of Lamb
When it comes to the big holidays, I like to indulge in a little tradition. When a feast is this good, you let it tell its own story.
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 chefs have a different relationship with food…
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 a bed of lettuce, followed by a generous helping
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 of lamb (like the braaibroodjie) is not to be
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. But apart from its responsible eating kudos, there’s something
Crispy Bobotie Chip
Ever heard of a bobotie and rice chip? You have now! My new favourite starter.
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.
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?
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.
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 all that sharp, chutney goodness and a depth of
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 in the world, but to get the flavour just
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 been to a place. I know I’m not alone
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.
Butter-poached Salmon and Squid Stew
Who said chefs don’t take shortcuts? At home, it’s all about kicking back a bit instead of spending hours and hours in the kitchen.
Fish Cakes with Pommes Purée
Fish and chips always makes me feel like I’m on holiday. And although this dish isn’t exactly the same thing, it definitely gets its inspiration from the original seaside treat.
Smoked Trout with Poached Egg
The “breakfast salt” in this recipe hits all the right notes, from a comforting Corn Flakes flavour infusion to a welcome kick of crunch.
Nasturtium and Haddock Soup
My haddock velouté made its début at JAN many years ago and I could see immediately that we had a hit on our hands.
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.
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, who made her mussels with beurre blanc.
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 and herbal teas. And while it’s not strictly a
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 famous French dishes there are more opinions out there
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 different to any other style of dining. They don’t
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 glowing shelves of their boulangeries, I make something that
Breaking Bread at La Motte
Be it breakfast, brunch, lunch or a laidback afternoon drink – La Motte invites you for a cup of freshly brewed coffee and artisan bakes just out of the oven.
Eat Like a Vegeterranean
In the Mediterranean – from Spain and Portugal, all along the coast through France, Italy, Greece, Turkey and the door of the Middle East through North Africa to Morocco – food is so much more than fuel. It’s pleasure.
High Cakes
Only when someone asked you especially do you need to bake your own cake, unless you want to. See it as an exercise in creativity.
How South Africa Feasts
We caught up with Hannes Maritz recently to get his take on what makes South Africans so unique in the way we feast, and how we like to set our tables.
