Milk Tart with Rice Pudding Shell
I probably used to be more of a milk tart purist, but how can I be? I’ve used it as inspiration in a number of dishes at my restaurants – even a martini.
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Vegan
Pear-fect Produce
Why the prickly pear is highly underrated We here at the JAN Group love experimenting with new and exciting produce as part of our guest offerings, and with the opening
How to Survive the Festive Season As a Vegan
Tips and tricks for a plant-based holiday season The festive season is filled with family, friends, rest, joy and, if you’re doing it right, incredible food. If you’re like me
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Macadamia Baklava Cheesecake
It’s amazing how many uses you can get out of one ingredient. Often, I’d get the urge to explore the same ingredient in every possible way, so I go out
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First Bloom Poké Bowl
I’ve often found that, the moment you tell someone you’re a chef, they immediately assume you’re all about “spherified” caviars and spuma-gunned foams. That stuff can be a lot of
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The P Word
DEBUNKING THE MYTH THAT YOU CAN’T BE STRONG ON A PLANT-BASED DIET I’m not a spier tier. Ok, that goes without saying. I’m not a gym bunny, and I’m not
Olive Bread With Tomato Tartare
The moment I decided to really start exploring plant-based cooking, I knew I wasn’t going to bend over backwards to make mushrooms taste like grilled steak or pumpkin like shellfish
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BABY COS LETTUCE, ROASTED LIMES AND HUMMUS SALAD
This is one of those recipes that always makes me feel good about myself. Apart from being 100% plant-based, you waste almost nothing! I’m always so surprised at how easy
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Being Vegan
Carina Garrett joined the JAN Restaurant team in 2018 as sous chef after making a name for herself in Franschhoek, one of South Africa’s top culinary destinations. She’s not just