MY AT-HOME RECIPES
EASY PEASY
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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Death by Gorgonzola Spinach Gnocchi
This is an ode to my dear friend Valerie. She lives in Pigna, Italy, and she showed us on the JAN Voyage how to make ...
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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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Grapefruit Yogurt Cheesecake
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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Banana Bread Overnight Rice Bowl
It is a perfect and easy breakfast treat, ideal for prep ahead.
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Snoek & Patat Brown Rice Fishcakes with Korrelkonfyt
Snoek & Patat Rice Fishcakes are the perfect weekday dinner.
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Roasted Banana, Amaretto and Raisin Rice Cake
I remember making this cake for our staff meal at JAN as a treat on Saturdays before service. It always put us in such a ...
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MERINGUE AND CARAMEL MOLOTOV
Summer is for light and breezy, easy-peasy puddings. Enter the Molotov, a Portuguese meringue pudding. It’s like eating a cloud, and lends itself so perfectly ...
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GATEAU SAINT HONORÉ
I do love indulging in a bit of history and heritage when it comes to food, which is one of my favourite things about French ...
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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 season staples, I’m drawn to one of the ultimate ...
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Gingerbread house
There’s something about Christmastime that brings out the kid in me. One of my favourite activities was building a gingerbread house with my mother on ...
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Fruity Iced Biscuits
Since my take on Zoo Biscuits – that childhood classic that only born and bred South Africans seem to get – first made its début ...
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VETKOEK AND CURRY MINCE
One of my fondest memories of growing up was when, on those odd occasions when I had a spare R5 (or was it R2 back ...
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MELKTERT AND MOERKOFFIE MACARONS
As much as I love France – and have made a home here – I always find I crave the tastes of home most the ...
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Condensed Milk, Apple and Almond Cake
If you grew up on condensed milk, you’ll get it. There’s just something so nostalgic about that milky caramel taste.
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Hertzoggie Meringue with Doily
There are some things that just never go out of style! The Hertzoggie is a true South African classic, and with good reason, it’s delicious. ...
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Roasted Banana, Amaretto and Raisin Rice Cake
I remember making this cake for our staff meal at JAN as a treat on Saturdays before service. It always put us in such a ...
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GATEAU SAINT HONORÉ
I do love indulging in a bit of history and heritage when it comes to food, which is one of my favourite things about French ...
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MELKTERT AND MOERKOFFIE MACARONS
As much as I love France – and have made a home here – I always find I crave the tastes of home most the ...
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Milk Tart and Apple Crumble Ice Cream
One of the first dessert treats I learned to bake was an apple crumble. Less fussy than an apple pie or Tarte Tatin, but deliciously ...
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CHOCOLATE BREAD AND BUTTER POPS
If I had to make a list of my ten favourite recipes, which I’ve never done, I’d say about seven of those would stem from ...
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Jasmine Rice, Coconut & Rose Macaroons
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 ...
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Pork Chops with Parisienne Butter
Isn’t it time the underrated pork chop got the Parisienne treatment?
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PORK NECK
Some of the best dishes you’re likely to taste in your life won’t necessarily win any beauty competitions,
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HOLIDAY EISBEINS
Growing up, a perfectly cooked and beautifully glazed Eisbein usually took centre stage on our festive table.
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Festive Porchetta
Traditionally, a porchetta makes its appearance on Italian tables around the festive season...
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Ouma’s French Makeover
The concept of wrapping meatballs in leaves originated in ancient Greece, where they wrapped...
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THREE CLASSIC PIES
Having lived in France for the best part of a decade, I recently realised just how much I miss an old-fashioned, honest-to-goodness, homemade pie. Of ...
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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 ...
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PEARL BARLEY RISOTTO WITH SEARED SCALLOPS
In South Africa we almost always buy our scallops frozen, since the fresh variety is so elusive. But don’t let that put you off of ...
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CORIANDER, LIME AND PRAWN SOUP
Eating warm yet fresh is one of the great winter challenges, so is there anything more perfect than a hearty, brothy clear soup to hit ...
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QUICK AND EASY SEAFOOD SOUP WITH AÏOLI
Although I would never go as far as to call this a bouillabaisse recipe, I can’t deny that it’s where I got the inspiration. The ...
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Pickled baby hake with peaches
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 ...
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Sardine & cheddar toasties
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 ...
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Chilled prawn coconut & lime soup with edible flowers & avocado
For a chef – or anyone who lives for the infinite joys of food – it’s impossible not to be inspired by the colours and ...
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Potato Salad with Smoked Salmon, Egg and Crème Fraîche
An effortless classic, perfect for the summer.
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Pilchard frikkadels wrapped in cabbage leaves
If there really is a country on earth that has not come up with some version of a frikkadel wrapped in cabbage, they have likely ...
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VEGETABLE RICE ROLLS
Remember when we still travelled freely to places like Thailand, Vietnam and Bali? While it certainly feels like we’ll be able to do that again ...
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PICKLED VEG AND LABNEH
Sturdy, timeless, beautiful, trendy, infinitely recyclable. Quite literally, its form is only limited by your imagination. No matter its shape or size, it not only ...
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The New Salomie
You can’t call yourself truly Capetonian until you’ve met Salomie. She’s feisty, like a rich, spicy curry, but comforts at the same time with a ...
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BROWN RICE PIZZA TOPPED WITH AUBERGINE AND TOMATO
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 ...
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TWICE BAKED CHEESE SOUFFLÉ
When cooking for friends and family at home, a twice-baked soufflé is always a good idea.
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Fried Krummelpap Side
This delicious side evolved during my first (illegal) braai in France, and I’ve never looked back.
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SPANAKOPITA
This Greek-style spinach pie is always a huge hit. Still warm and comforting, but just a bit on the lighter side.
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Tomato and Bean salad
Now for something fresh and nourishing. I find this bean salad to be such a fresh spin on my usual
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A Century in a Bottle: 100 Years of Alto Rouge
Raise your glass and toast to an extraordinary milestone in the world of winemaking—2024 marks the release of the 100th vintage of Alto Rouge, a ...
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What Your Dunking Style Says About You
Dunking a rusk into your hot drink is more than just a simple pleasure — it’s a little window into your personality. The way you ...
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Passeggiata: The Walk After the Feast
Picture this: Long tables outstretched with delicious dishes made from only the finest and freshest produce, glasses overflowing with wine, and a breathtaking view. In ...
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The Six Pillars of Taste
What can we learn from the older generations, the oumas and the nonnas, about cooking and consuming food? The answer is simple.
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