I’m not trying to replace the classic, iconic South African braaibroodjie! However, I do love trying new things and marrying French and South African favourites. This is my take … The post Sourdough braaibroodjie with confit onion, gruyère & tomato first appeared on ..read more

As mentioned in my previous two posts, I’ve teamed up with La Motte Bakery to create new takes on a series of iconic South African street food dishes using their … The post Breakfast kota first appeared on ..read more

  As mentioned in my previous post, I’ve teamed up with La Motte Bakery to create new takes on a series of iconic South African street food dishes using their … The post Curry bunny crown first appeared on ..read more

I’ve teamed up with La Motte Bakery to create new takes on a series of iconic South African street food dishes using their beautiful, unique loaves. The Cape is known … The post Boerewors Gatsby first appeared on ..read more

Winter is the season for slowing down. To me, that means taking some extra time to create some of my favourite comfort foods – those dishes that take a little extra effort but shouldn’t be rushed. Do take the time this Winter to make these pillowy potato gnocchi – I used a gnocchi paddle for creating those beautiful ridges that hold the rich sauce. It’s not only therapeutic to make, but very rewarding to eat. The sauce is the easiest part, just blend & cook gently for a few minutes. Topped with crispy pan-fried breadcrumbs, lashing of oozy burrata cheese and fresh basil, these plates will ..read more

Winter is the season for slowing down. To me, this means taking more time to slow-roast your favourite larger cut of meat to fall-apart perfection, creating a feast of smells in your kitchen that anticipates the essence of shared comfort. If you are not familiar with a Massaman curry, it’s a mild, rich and fragrant Thai curry, traditionally made with chicken or beef but also sometimes with pork and even lamb (works great with lamb knuckles). A large pork shoulder is an economical, yet indulgent cut that will feed a crowd. This easy, flavourful dish takes minimal prep time or effort, then jus ..read more

These are honestly the tastiest vegetarian burgers I’ve ever made! The miso-basted grilled aubergine can be made ahead and reheated just before assembling the burgers. The lightly curried turmeric mayo is an absolute must and can also be made ahead. Make the pickles a few hours before your braai, or even a few days ahead – they’ll last for up to 4 weeks in the fridge. The whole coriander and mustard seeds in the pickles add a lot to the flavour experience of this burger. Use regular red tomatoes if you cannot find green or yellow. Serve with a glass of Leopards Leap Merlot – a medium bodied ..read more

I recently had the pleasure of creating recipes for Compagniesdrift Wines, with photography by my good friend Tasha Seccombe. Their red blend, the Cabernet Sauvignon Merlot 2021, is a wonderful any-day-of-the-week wine which lends itself to easy and informal foods like pizza, braaied meats and boerewors, or tomato based pasta. This is my Chicago-inspired rendition of a South African boerewors roll – a hearty, deep dish pizza pie with nuggets of beef boerewors, drenched in a delicious tomato sauce, topped with roasted baby tomatoes and some sliced red onion (tastes like “smoor”!). Oh, and did ..read more

I’ve recently teamed up with Radford Dale for an Easter-inspired lamb roast, paired with one of their Pinotages. With a notorious wine like the Radford Dale Frankenstein Pinotage, we’ve opted for a slightly daring combination of liver-stuffed leg of lamb, covered in sheep’s caul fat (or netting fat, also used to make “skilpadjies”), roasted to golden perfection with plenty of herbs. With added lamb boerewors in the stuffing, this “ugly duckling” roast becomes an elegant swan centrepiece with the most delicious gravy, fantastic served with creamy polenta or mashed potatoes. The Frankenstein cu ..read more

I’ve made this recipe 3 times within the past 2 weeks. It’s probably the most delicious and rewarding treat you can bake from overripe bananas. In fact, I’ve started to buy bananas for the sole purpose of letting them turn overripe for this recipe! As you probably already know, I’m an advocate of having a sweet treat mid morning, daily (and not necessarily after dinner). This way I get my pastry or cake or chocolate fix along with a strong cup of coffee, bringing me tremendous joy, energizing my mind while working, and keeping the hunger at bay until a much later semi-lunch snack (I rarely ea ..read more