MY AT-HOME RECIPES
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.
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.
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.
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.
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.
Koffie Melkkos
On the farm, this was a big breakfast treat, especially on Saturday mornings when there was nowhere to go in a rush.
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.
Vanilla Glazed Grape and Custard Tart
I feel like I’ve been chasing milk tart since I was a child. When it comes to deciding on a tart filling, custard has to be my favourite.
Pampoenkoekie Brownies
It’s the thing about brownies. They’re so willing to play dress-up that, it’s so easy to give them a taste of home.
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 generation, with a tweak here and an elevation there, they grow with us.
Rich Chocolate Torte with Peach Preserve
It’s always a good idea to have a rich, chocolatey trick up your sleeve.
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
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 ingredient in every possible way, so I go out
Mosbolletjie Roosterkoek
The mosbolletjie has found its way into so many of my menus over the years, I would go so far as to say it’s one of those bakes that defines
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.
Vanilla Glazed Grape and Custard Tart
I feel like I’ve been chasing milk tart since I was a child. When it comes to deciding on a tart filling, custard has to be my favourite.
Pampoenkoekie Brownies
It’s the thing about brownies. They’re so willing to play dress-up that, it’s so easy to give them a taste of home.
Carrot Cake Flapjacks
There are some household brands that have been a part of the South African pantry for decades, and with every new generation, with a tweak here and an elevation there, they grow with us.
Rich Chocolate Torte with Peach Preserve
It’s always a good idea to have a rich, chocolatey trick up your sleeve.
Mosbolletjie Roosterkoek
The mosbolletjie has found its way into so many of my menus over the years, I would go so far as to say it’s one of those bakes that defines
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 in winter, it’s all about citrus, and the more
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 platter is never complete without a well curated charcuterie
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 LAMB PIES
When you allow yourself to journey to the Kalahari, you get intimately acquainted with the Karoo. Neither a desert nor a lush landscape, this mystical region is full of treasures,
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 it’s also a great opportunity to try something new,
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 was it R2 back then?), that I could drop
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. And despite popular belief, they’re not (all) as fussy
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 to jump up and shout, “I love my country!”
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 we’re looking to change up our winter repertoire in
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 one of the ultimate classics, the chicken pie. It’s
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 foodies shun chicken as a bland little bird, but
Portuguese Rice and Duck
Something about this traditional Portuguese dish reminds me of South Africa’s Spice Route era,
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 all just comes together in the best possible way?
APPLE-STUFFED CHICKEN
The tartly sweet twist that the chicken breast has been waiting for, with a Mustard Beurre Blanc sauce.
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 if you really can’t abide the taste, just drop
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 for duck. Unlike chicken and turkey, duck isn’t easily
ROAST CHICKEN AND BACON PIE
While lean chicken breast makes a great salad, I wouldn’t recommend it for baking a pie.
Brown Rice Cigars
For any movie marathon – whether planning a movie night or working your way through a whole franchise over a weekend – finger food is always a winner. There’s something
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 time. (Hey, every chef has a speciality.) Well, sushi
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 of relationship they have with food, and it’s just
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…
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 proven to be a big hit. Our secret? They’re
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.
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 dearest when, let’s face it, food becomes central to
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, and proof that rice can be a glamorous, versatile
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
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 them again. All I can think about these days
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 spuma-gunned foams. That stuff can be a lot of
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 world creaminess I knew very little about before. One
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 in a hearty winter warmer, like pot pies –
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 mushrooms taste like grilled steak or pumpkin like shellfish
Balsamic Toffee Tomatoes
Remember those toffie appels we used to get at school fêtes and church bazaars? I loved them, despite the fact that I can still hear my mother saying, “You’ll lose
Cheese Tortellini with Herb Dressing
Tortellini must be one of the most comforting Italian dishes out there.
Mise en Place
Mise en place is so ingrained in modern kitchens that it’s hard to believe there wasn’t always such a system in restaurants.
Beyond Organic
We urban dwellers are slaves to our labels. Certified organic, fair trade, free range… when we don’t grow our own, it’s all we have to go on.
Taking it Further
We so often overlook sauces, stocks, dressings and batters as a bridge we need to cross on the way to putting dinner on the table. But take a moment to consider how versatile they are.
Food becomes Art
Embark on a culinary adventure and immerse yourself in a world of infinite creativity with JAN the Journal Volume 11.
