MY AT-HOME RECIPES
EASY PEASY
Fermented rice kanji
My latest fermented rice kanji recipe is perfect for your next batch of rice leftovers, and this age-old fermentation method means your gut will thank ...
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Pan bagnat with tuna
To prove just how easy it is to make delicious at-home meals with sustainable seafood, here is my Pan Bagnat recipe (pronounced pah n bah-nyah), ...
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Spin the Bottle Beetroot and Cabbage Salad
For those who like their greens with a little flair, my cabbage and beetroot salad has the perfect balance of crunch, colour and earthy sweetness.
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Salt-baked fish
Salt-baked fish may sound like a dish reserved strictly for sunny days in the Mediterranean, but this age-old cooking technique is surprisingly simple—and delicious —for ...
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Caesar Cabbage and Parmigiano Martini
I recently decided to play with two occasionally unsung heroes of the kitchen – cabbage and rice. The results were delicious!
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GOURMET EASTER HOT CROSS BUNS
Easter is one of my favourite times of the year. Family, celebrations, sweet treats, what’s not to love?
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CREAMY DREAMY GNOCCHI
I’ve lost count of the number of times I’ve served this gnocchi – it’s one of my all-time favourite go-tos when a chance meet-up with ...
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LIQUID FOUNDATION: THE POWER OF A GOOD STOCK
As a chef, I appreciate the transformational power of a good stock. ...
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Wagyu Beef Biltong and Pear Tartlet
This one’s going into my personal recipe journal of crowdpleasers.
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Orange and Yogurt Loaf Cake
Always have an Orange and Yogurt Loaf cake tucked away in the freezer that you can take out a couple of hours before the time ...
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Cinnamon Smoked Soetkoekies
You might have heard of burnt butter, but have you ever tried making your own smoked butter?
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Doekpoeding
If you've never heard of it, the doekpoeding is very similar to a fruit cake, but not as involved. It does boast one of ...
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Quince Preserve with Caramel and Custard Choux Buns
You don’t have to be a pastry chef to put together a glamorous high tea.
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Apple and Pistachio Tart
This apple tart has been my personal go-to for more than 10 years.
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Mosbolletjie Hot Cross Buns
Mosbolletjies are a staple at every JAN destination. From the Cape and Kalahari to Nice in France, I have yet to meet someone who hasn’t ...
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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 ...
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Rose and Olive Oil Ice Cream
I often find some of the best meals are created from unexpected combinations, have ...
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Cinnamon Panna Cotta with Melon Jelly
Panna cotta is traditionally an Italian dessert but this recipe gives it an enchanting Kalahari twist.
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White Chocolate Truffles
Did you know that a twist of fate in a 1920’s French pastry kitchen ...
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Lemon Rusk and White Chocolate Mousse Trifle
Each layer of this dessert is a tribute to the art of indulgence and proof that opposites really do attract!
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Kellogg’s All-In-One Cookie
I could never condone binge eating (and get away with it), but if you were to gobble up, say, five of these in one sitting, ...
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Doekpoeding
If you've never heard of it, the doekpoeding is very similar to a fruit cake, but not as involved. It does boast one of ...
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Lemon and Rooibos Trifle
When coming up with new recipe ideas, one of my favourite things is to take one idea and flip it on its head. In this ...
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Koffie Melkkos
On the farm, this was a big breakfast treat, especially on Saturday mornings when there was nowhere to go in a rush.
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Lamb and Date Chutney Stew
This recipe is my love song to the Karoo and Kalahari. The most comforting meals are often the simplest and most wholesome, and this stew ...
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Italian Padkos
With a few tweaks, you can turn your padkos into a feast that even an Italian would love.
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Bonsmara Beef Stew with Self-Saucing Rice Dumplings
There are countless self-saucing puddings out there, but I’ve never come across a self-saucing rice.
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Roast Leg of Lamb
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 ...
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Potato Gnocchi and Caponata with Lamb Stew
One question I get asked more times than I can remember is, “What do you eat at home?” It’s true, we chefs have a different ...
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Footlong Steak Sandwich with Red Wine Sauce and Frites
For those who are not overfamiliar with the delights of the Cape, a Gatsby is a sub-like sandwich that ...
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Slow Cooked Leg of Lamb, Basmati Rice and Radicchio Salad
Leg of lamb is a bit like a braaibroodjie. No, hear me out… To born and ...
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Roasted Marrow Bones, Oxtail and Ale Broth With Long Grain White Rice
There’s a touch of sophistication to marrow bones that I’ve always relished for the fact that ...
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Festive Chicken and Potato Pie
As I start to think ahead to upcoming Christmas celebrations and all of the favourite festive ...
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DEBONED CHICKEN IN A BACON WEAVE
Roast chicken is as classic as they come; a Sunday lunch staple. But every Sunday? Well, ...
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Portuguese Rice and Duck
Something about this traditional Portuguese dish reminds me of South Africa’s Spice Route era,
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Chicken Brioche Pies
You know when you try something new in the kitchen, not sure how it’s going to ...
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APPLE-STUFFED CHICKEN
The tartly sweet twist that the chicken breast has been waiting for, with a Mustard Beurre Blanc sauce.
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QUAILS IN WHITE WINE & GRAPES
Flavoured with tarragon, these quails are cooked following the traditional method. This bittersweet herb is similar ...
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Duck with red wine plum sauce
Collaborating with Pierneef à la Motte’s executive chef on a recipe for JAN the Journal Volume ...
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ROAST CHICKEN AND BACON PIE
While lean chicken breast makes a great salad, I wouldn’t recommend it for baking a pie.
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Butter-poached Salmon and Squid Stew
Who said chefs don’t take shortcuts? At home, it’s all about kicking back a bit instead of spending hours and hours in the kitchen.
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Fish Cakes with Pommes Purée
Fish and chips always makes me feel like I'm on holiday. And although this dish isn't exactly the same thing, it definitely gets its inspiration ...
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Smoked Trout with Poached Egg
The “breakfast salt” in this recipe hits all the right notes, from a comforting Corn Flakes flavour infusion to a welcome kick of crunch.
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Nasturtium and Haddock Soup
My haddock velouté made its début at JAN many years ago and I could see immediately that we had a hit on our hands.
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Sesame Seared Tuna and Rice Salad
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 ...
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White Wine Steamed Mussels with Beurre Blanc Sauce
Moules marinière is one of the most popular dishes in France. For this recipe, however, I took inspiration from Julia Child, who made her mussels ...
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GRILLED KINGKLIP WITH LEMON GREEN TEA BROTH
I wouldn’t call myself a tea snob, but ever since moving to Nice, I’ve ...
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Quick and Easy Bouillabaisse
Pronounced boo-ya-bess, it’s arguably the most famous fish stew to come out of France ...
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Crispy Rice With Pumpkin Skin Chutney, Chevre And Rocket
There's something magical about making the most of every part of the pumpkin. The often-overlooked skin, rich in fiber, vitamins, and minerals, transforms into a ...
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Rice Beignets With Spiced Fig Jam
There’s something quite special about taking humble leftovers and turning them into something extraordinary. These rice beignets are a beautiful example—a creative twist that breathes ...
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Rice Pudding Ice Cream
As summer draws near, the rising heat and dry air can sometimes leave us feeling a bit frazzled, testing our patience in unexpected ways. But ...
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Dosa Pancake
As with all my recipes, I love adding a twist. This time, rice is the hero ingredient, and the pancake is rooted in Ayurvedic cuisine. ...
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Golden Rice Milk
Golden milk is a beloved tradition that has transcended generations, originating from the rich culinary heritage of India. This golden elixir, now enhanced with the ...
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Banana Bread Overnight Rice Bowl
It is a perfect and easy breakfast treat, ideal for prep ahead.
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Potpourri and Beetroot Roulade
Sometimes, we have to indulge something just because it’s a thing of beauty. If it sounds weird to you, beetroot’s use in dessert is not ...
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When words won’t flow
To write is to notice, to let taste, texture and sound stir the imagination until the world feels vivid again, and suddenly, the words follow.
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HONOURING SOUTH AFRICA’S LOST INGREDIENTS
AN INTERVIEW WITH GINO FORTUNE, EXECUTIVE CHEF AT THE PALACE OF THE LOST CITY At The Palace of the Lost ...
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Pass the padkos
PACK, SNACK, CELEBRATE For me, padkos has always been more than just a snack, it’s a little piece of South ...
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A new season, a new story
THE PEOPLE BEHIND THE MAGIC A new season has arrived at JAN Franschhoek, and with it comes a refreshed menu ...
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