Like many of you, I grew up with trifle. My mom believed in traditional trifle. Admittedly my relationship with this traditional dessert is a love-hate one. As a youngster I wasn’t too fond of the look of the ‘messiness’ of the classic British trifle which usually consists of layers of cake, jelly, pudding & whipped cream, but I did somehow still enjoy the taste.   My inspiration for this recipe was two-fold: to create a beautiful recipe to take advantage of Cherry Season & to give you a dessert option for all your guests who might follow a special diet. I didn’t want to this tri ..read more

Around the world, the terms conscious cooking & seasonality are thrown around quite casually, but in case you think that these terms are simply trendy buzzwords, I’m here to tell you that they have a much bigger impact on your pocket, the world & your body than you might have thought. Seasonality Matters Cooking with seasonal ingredients is the simplest way to get the most flavour into your dishes. When produce is at its peak, you need far fewer ingredients to make a super flavourful dish. If you are not sure about what might be seasonal at any time of the year, think about what is gr ..read more

In Spain it’s called tapas & in Greece it’s meze while Italians like to call it antipasti. In France a little pre-dinner bite may be called Amuse-bouche (mouth amuser), but right here in Mzansi I like to call it a proetjie platter. Depending on who you ask, a proetjie is the Afrikaans word for a small bite of meat or sausage (boerewors to be precise). The proetjie is often served directly from the braai by the braai master – straight into the hands & mouths of bystanders to give them a small taste (aka proetjie) of the deliciousness that is still to come. But no matter where you are i ..read more

When the Lerotse arrived on my doorstep, I was quite intrigued. Turns out, this wonderful versatile ingredient looks like a watermelon & has a similar smell but it is not sweet at all. In fact, it has a neutral taste. If you search for lerotste content online you are likely to find it in preserves, pickles & slappap (like the Bogobe jwa lerotse). Unlike the more familiar pinkish, sweet watermelon that we know, the Lerotse has orange flesh & a huge amount of pips. Or that’s what I found at least! To celebrate the 50th Birthday of Nederburg Baronne, street food pro, Chef Nti (aka N ..read more

It was late in my 20s that I discovered Risotto & I’ve been smitten since. The beauty & difficulty of Risotto is in its simplicity. You have to get the basics right or you can end up with a rather uninspiring dish. A couple of years ago, I had the fantastic opportunity to attend a master class with expert risotto chef Massimo Rossetto. He revealed his own secrets about this traditional Italian dish or as he calls it ‘the ambassador of Italian cuisine’. Risotto is also about patience, says Chef Massimo: “Risotto is not the kind of dish that you can make while checking your social media ..read more

If you Google pot luck, you’ll discover that it refers to a situation where you take a chance on whatever is available, hoping it turns out good or acceptable. And The Pot Luck Club, Johannesburg, is way more than acceptable. There’s something exciting & comforting about dining this way. Not only can you try a variety of dishes, but you also get to discuss & reminisce about them long after the meal is over. I’d love to tell you about my recent visit to The Pot Luck Club in Johannesburg. I have to admit, I’ve never been to the original Pot Luck Club in Cape Town, atop the Old Biscuit ..read more

When the very first Christmas decorations started appearing in the shops this year, I strolled into a Typo store & there it was: Mickey & Minnie Mouse XMas ornaments. And mini Coca-Cola can ornaments! It was a lightbulb moment for me! I could see this theme come alive in my mind. If you are looking to create an unusual Christmas look,  then I really hope that this post will inspire you. It’s all about nostalgia, sweetness, movie nights, carefree holidays, games, laughter & old-fashioned fun. Can you tell that I’m loving this theme even more as I’m typing this? I created a ..read more

It’s the middle of November. When did this happen? Phew. I feel like we’ve skipped three months this year. Is anyone else with me? Well, we’re here now & November means get-togethers, so I don’t mind the skipped months at all! Hosting season is just incredible, but let’s face it – everyone is tired but also desperate for some quality time with friends. I want my get-togethers to be beautiful, easy, memorable & delicious all at the same time. Without running around for days. Here are some thoughts on setting a gorgeous table & keeping your get-togethers special with minimal stress ..read more

As humans, our sense of smell is so incredible that it can transport us – in an instant – to a different era, a different country or a different time. A familiar smell can teleport you to be with someone that you loved that is no longer with you. Read the comments on this New York Times article & notice how many people associate smells with their grandparents & parents. For some people, it is the smell of leather, wood, or roses that make them long for their grandmother or grandfather. For, me the smell of over-ripe bananas mixed with sweet pea flowers remind me of my dear German teac ..read more

My friend Mia introduced me to this salad & it was an aha moment for me! Before tasting this salad my reference of quinoa was always pretty boring. But no more. This salad – by the Delish Sisters – is life-changing! Naturally, the word ‘zesty’ in the name also convinced me that this dish was the ultimate match for me. Tips: *I cook my quinoa in a good vegetable stock for added flavour. *I used ZZ2 Al Monde almonds in this recipe. These almonds are locally grown & much crunchier, tastier and fresher than their imported counterparts. What’s not to love ..read more