Dirty Little Secrets
Just like any South African who has spent time abroad, I feel a definite sense of home when I return and feel African ground beneath my feet. It is like the earth here has a different “vibration”
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home cooking
Food becomes Art
Embark on a culinary adventure and immerse yourself in a world of infinite creativity with JAN the Journal Volume 11.
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)
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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.
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Birds of a Feather
A Look at the World’s Largest Bird With its enviable eyelashes and gorgeous plumage, the ostrich is a quintessential part of the South African landscape. The dusty town of Oudtshoorn
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Nuts About Nuts
The weird and wonderful world of nuts Exploring the world of plant-based eating has been a non-stop eye opening and fun learning curve for me recently. There are so many
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 –
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Salt, a Love Letter
Why salt ignites our senses Salt on the rim of a chilled Margarita, that post dip in the ocean feeling, the endorphins released after working up a good sweat from
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Shortbread with Rooibos Caramel
I’d go so far as to say, the most fun you can have with food is when you tell a story with it. This recipe tells the tale of a
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Oh So Salty
Five ways to use a Himalayan Salt Slab I love looking out for new and exciting ways to spice things up in the kitchen, and something that’s really caught my