Fried chorizo & red onion
I love those festive times of the year when we find all sorts of reasons to get together, cook lavishly and kuier like there’s no tomorrow. But when the party’s […]
Fried chorizo & red onion Read More »
I love those festive times of the year when we find all sorts of reasons to get together, cook lavishly and kuier like there’s no tomorrow. But when the party’s […]
Fried chorizo & red onion Read More »
Few of us can resist the smell, taste, texture, look, feel, personality, heart and soul (let’s get it all in there) of freshly-baked bread. And when tearing open your first
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That famous line, “you are what you eat”, was coined by the French physician Anthelme Brillat-Savarin in 1826. He believed that whatever we put into our bodies will eventually manifest
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I’d love to say that I’ve always loved pickled fish in curry, but the truth is I only discovered it in my twenties! When I first moved to the Cape.
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There’s a lot I miss about home when i’m in France, but my…
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There’s this idea that, when it comes to food, chefs never take the easy way out. Almost like the words, simple, express, on-the-go, and quick fix don’t exist in our
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My Step-by-Step Guide to Making Tarte Normande As we’re just beginning to see the first signs of spring in France after a bitterly cold winter, it means South Africa has
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For a chef – or anyone who lives for the infinite joys of food – it’s impossible not to be inspired by the colours and cuisine of Asia. Come to
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Collaborating with Pierneef à la Motte’s executive chef on a recipe for JAN the Journal Volume 2, it reignited my passion for duck. Unlike chicken and turkey, duck isn’t easily
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When it comes to breakfast, most chefs tend to neglect themselves. From the moment I wake up, I’m planning my next menu, seeing a great shot in an arrangement of
Overnight oats and yoghurt with apple & cinnamon Read More »