I know what you’re thinking, why make a pizza from brown rice? But trust me, this is seriously good. Could it ever replace the crispy wood fired, or chewy, doughy
BROWN RICE PIZZA TOPPED WITH AUBERGINE AND TOMATO Read More »
It’s amazing what a little bit of heat, salt and butter, among other things, can transform even the humblest …
POTATO POTAHTO: INNOVATING FIVE FAVOURITES Read More »
Considering the time you invest in this classic, it’s without a doubt one of those pull-all-the-stops dishes. But when you plan ahead, you’ll be delighted to know that, if you
TWICE COOKED PORK BELLY WITH CAULIFLOWER PURÉE Read More »
The egg must be one of the most well loved ingredients. I mean, there are entire cookbooks dedicated to its versatility. But despite all the dishes you can create with
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
Jasmine Rice, Coconut & Rose Macaroons Read More »
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
BROWNIE MIGNARDISES WITH A MALVA TWIST Read More »
I love a braai, but in France, you can’t make a Kameeldoring-fuelled fire without getting arrested. So, you have to make do with gas. Over the years, though, I’ve gotten
Father’s Day Feast Read More »
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
DEBONED CHICKEN IN A BACON WEAVE Read More »
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
PUMPKIN BUTTERMILK RUSKS Read More »
I love marrying a variety of flavours. It just makes that first bite so multilayered and satisfying.
GLASS APPLE CHEDDAR CHEESE BISCUITS Read More »