Pastorie Hoender
I grew up on pastorie hoender (directly translated as parsonage chicken), which in my mind is the one-pot-wonder to rule them all.
I grew up on pastorie hoender (directly translated as parsonage chicken), which in my mind is the one-pot-wonder to rule them all.
There are countless self-saucing puddings out there, but I’ve never come across a self-saucing rice.
Bonsmara Beef Stew with Self-Saucing Rice Dumplings Read More »
Any braai master will know there’s more to cooking with fire than wood and oil. Like any artform, the choice of materials is crucial to the quality of your braai.
I know what you’re thinking, but this isn’t that trusty, tuna-from-a-can salad we keep on hand when we don’t want to make too much work for ourselves.
Sesame Seared Tuna and Rice Salad Read More »
When someone uses the word “earthy” to describe a flavour, what’s the first thing you think about? For me, it’s mushrooms, without fail…
Wild Mushroom and Grain Pot Pie Read More »
This apple tart has been my personal go-to for more than 10 years.
Apple and Pistachio Tart Read More »
Always have a loaf cake tucked away in the freezer that you can take out a couple of hours before the time (it defrosts very quickly) and give it a glamorous makeover.
Glazed Fig and Orange Loaf Cake Read More »
We don’t need an excuse to braai, for one thing, but what other heat-adjacent solutions do we have in our arsenal?
Blackout-proof Your Cooking Read More »
When it comes to the big holidays, I like to indulge in a little tradition. When a feast is this good, you let it tell its own story.
On my first visit to Paris, I discovered the crêpe cake.
Dark Chocolate Crêpe Cake Read More »