MY AT-HOME RECIPES
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…
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?
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.
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.
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.
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 therapy.
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.
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 because of the way its sourness offsets the sweetness
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 (French) are made with almond flour, macaroons (American) are
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 the other, that unmistakable, caramelly indulgence that makes every
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 have to stop to ask yourself, “Why didn’t I
GLASS APPLE CHEDDAR CHEESE BISCUITS
I love marrying a variety of flavours. It just makes that first bite so multilayered and satisfying.
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 inventive with your selection, but I feel it’s not
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 abroad it’s Peppermint Crisp. You see, to us it’s
Creamy Chocolate Fudge Roll
I like my fudge creamy. Perhaps it’s because the gooey consistency
JASMINE RICE & CINNAMON DOUGHNUTS
Of all my attempts at reinventing this Italian classic, these rice-based…
Fudgy Bean Brownies
Have you ever tried using beans in brownies? Their gentle mealiness adds a satisfying quality …
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 crust reveals a soft, custardy-creamy interior that is ever
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 to lose yourself in the city’s culinary delights. But
Chocolate Log
Almost everyone I know reacts with the same bewildered “What?!” when I mention that the Chocolate Log has been discontinued. Either that or they react with an “I know?!” if
Baked figs with blue cheese & parma ham
There’s a lot I miss about home when i’m in France, but my…
Steak tartare
There’s a theatre to steak tartare. As with all the finer things in life, it calls for only the finest quality ingredients. If ever you decide to treat yourself to
GAMMON WITH MARMITE HONEY GLAZE
When planning your Festive Feast, you want something ryk…
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 love exploring new ways of cooking with this miraculous
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″ height=”441.661″ viewBox=”0 0 382.475 441.661″><defs><style>.a{fill:#2c2e36;}</style></defs><path d=”M419.383,181.888,228.146,292.3V513.123L419.383,623.549,610.621,513.123V292.3Zm87.3,134.739h-2.322c-7.719,0-12.751.643-15.154,1.9-2.374,1.278-3.987,3.659-4.769,7.121-.818,3.462-1.234,11.729-1.234,24.737v76.933q0,18.481.884,24.21a12.161,12.161,0,0,0,4.681,8.494c2.534,1.841,7.318,2.768,14.307,2.768h3.608V468.1H435.341v-5.316h5.441c6.609,0,11.233-.84,13.825-2.535a11.761,11.761,0,0,0,4.908-7.938c.687-3.564,1.016-11.919,1.016-25V389.485H431.77V455.47q0,19.894-1.585,30.294a45.677,45.677,0,0,1-8.72,20.289,46.344,46.344,0,0,1-19.135,15.22c-7.961,3.527-17.258,5.324-27.811,5.324q-17.824,0-27.417-6.551-9.575-6.508-9.568-15.549a12.969,12.969,0,0,1,3.389-9.136,10.935,10.935,0,0,1,8.385-3.7,11.583,11.583,0,0,1,8.5,3.352,11.078,11.078,0,0,1,3.411,8.224,14.921,14.921,0,0,1-1.388,5.989,11.39,11.39,0,0,0-1.285,4.17c0,2.483,1.475,4.4,4.389,5.806a25.564,25.564,0,0,0,10.889,2.067q13.19,0,22.209-8.377A34.036,34.036,0,0,0,406.9,493.112q1.819-11.393,1.84-37.641V389.485H378.682v37.831q0,18.481.943,24.21a12.348,12.348,0,0,0,4.652,8.494q3.769,2.761,14.278,2.768h4.053V468.1H332.08v-5.316H336.1q10.089,0,13.942-2.535a11.882,11.882,0,0,0,4.974-7.938c.737-3.564,1.117-11.919,1.117-25V350.383q0-18.733-1.117-24.167c-.745-3.615-2.272-6.127-4.623-7.5-2.352-1.4-7.508-2.089-15.432-2.089H332.08V311.3h70.528v5.331h-2.892c-7.647,0-12.635.643-15.03,1.9-2.381,1.278-4,3.659-4.806,7.121s-1.2,11.729-1.2,24.737V381.5h30.061V317.934q0-18.744-1.11-24.181c-.723-3.63-2.271-6.128-4.6-7.522-2.381-1.4-7.5-2.082-15.432-2.082h-3.717v-5.316h72.865v5.316H452.8c-7.7,0-12.729.621-15.147,1.913-2.41,1.256-3.966,3.622-4.747,7.114q-1.118,5.2-1.132,24.758V381.5H460.53V350.383q0-18.733-1.016-24.167c-.723-3.615-2.227-6.127-4.579-7.5-2.366-1.4-7.486-2.089-15.432-2.089h-4.163V311.3h71.346Z” transform=”translate(-228.146 -181.888)”></path></svg> INGREDIENTS
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 word for “cut”, as in cutlet. Tonkatsu, then, means
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 that it’s the lazy cook’s way out – an
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 black and white spaghetti. And with beurre blanc used
MUSHROOM MACARONS
While some occasions are perfectly content with a simple platter of chips and dip, other occasions may call for a “wow” moment to kick off the proceedings… Without a shadow
Caramel Sweet Potatoes
Patat is Afrikaans for sweet potato, so when calling something a soet patat, you know it’s sweet
Warm Berry Compote with Rose Water
This is a treat-yourself recipe. It’s so good you’ll want it with everything.
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 a glass of water gets me going full steam.
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 idea of what the perfect braai is. To some
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 is somewhat true… the egg, bacon, cream, butter and
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”.
Franschhoek Feast
This week, we pay tribute to the leg of lamb by pairing it with wines of equal gravity.
Surviving Easter weekend
Who said Easter preparation should be a tedious task? Use our guide for a stress-free Easter gathering that will leave a lasting impression.
Easter and the chocolate egg
Where do Easter eggs come from why is it associated with a bunny that can lay them? We set out to try and get to the bottom of it.
The JAN Guide to Paris
Looking for the best places to eat and drink when in Paris? Look no further. Here are some of Jan-Hendrik’s favourite Parisian must-visits.
