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,
FRIED BOBOTIE BALLS WITH CORIANDER MINT YOGHURT SAUCE Read More »
Since my take on Zoo Biscuits – that childhood classic that only born and bred South Africans seem to get – first made its début on JAN Season 2, I’ve
Fruity Iced Biscuits Read More »
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!”
OUMA ONDER DIE KOMBERS Read More »
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
CHILLED PEA AND HAM SOUP WITH GOATS CHEESE MOUSSE Read More »
Who said jam should only me made of fruit? Okay, maybe there is some posh jam association out there who made that rule, but let’s side-step that debate for a
Remember when we still travelled freely to places like Thailand, Vietnam and Bali? While it certainly feels like we’ll be able to do that again soon, it does seem like
VEGETABLE RICE ROLLS Read More »
IF YOU HAD TO HAVE ONLY THREE BAKING TINS Of course, all cooking brings me pleasure. I am a chef, after all. But baking? Oh boy, it brings out the
If I had to make a list of my ten favourite recipes, which I’ve never done, I’d say about seven of those would stem from my childhood. It’s where my
CHOCOLATE BREAD AND BUTTER POPS Read More »
You can’t call yourself truly Capetonian until you’ve met Salomie. She’s feisty, like a rich, spicy curry, but comforts at the same time with a blanket of thick, flaky roti.
In 1952, a butcher in the Netherlands came up with a dish he called Slavink, which was made from a sausage filling of beef and pork wrapped in bacon. News
PORK OLIVES WITH A MUSTARD SAUCE Read More »