MY AT-HOME RECIPES
EASY PEASY
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Various -
Baking -
Dessert -
Meat -
Poultry -
Seafood -
Vegetarian
Oat and Rosemary Biscuits
It always amazes me how the right wine pairing can turn a simple combination of ingredients …
Ouma’s French Makeover
The concept of wrapping meatballs in leaves originated in ancient Greece, where they wrapped…
Easy Lentil Soup
When it comes to keeping a bagful of nourishing goodness on hand for one of those …
Coffee butter
Coming home from school, I would often find Ouma Hessie (Ouma Maria) at the kitchen table, …
Mosbolletjie rusks
While living in South Africa during lockdown, I got quite accustomed to my morning “koffie en …
Banana bread french toast
There are times for watching what we eat and then there are times that are more …
VETKOEK (Quick and Simple)
As much as I’d love to say I’ve got a zen-like calm about me, quite content …
THREE CLASSIC PIES
Having lived in France for the best part of a decade, I recently realised just how …
Oat and Rosemary Biscuits
It always amazes me how the right wine pairing can turn a simple combination of ingredients …
Cashew Nut Caramel Tart
Step aside pecan! The cashew has been waiting in the wings for long enough. Cashew nuts are …
CRÈME BRÛLÉE DOUGHNUTS
Every year or two, I become an absolute sucker for punishment by enrolling myself in…
Tartelette À La Framboise
Paris is, quite simply, a foodie’s dream. From its seemingly endless array of top restaurants, cafés, …
STUFFED TOMATOES
What is it about the Mediterranean that produces such a fantastic array of dishes? While vacationing…
CALZONE PIZZA
Isn’t it interesting how we see a place in a whole new light when we’ve been away…
Amaize-meal Fingers
Before you bring it up, it’s true, I have a slight mieliepap obsession. For as long …
Twisty Marmite Swirls
It all started with a longing for Marmite tart, an old childhood treat my mother used …
Cashew Nut Caramel Tart
Step aside pecan! The cashew has been waiting in the wings for long enough. Cashew nuts are …
CRÈME BRÛLÉE DOUGHNUTS
Every year or two, I become an absolute sucker for punishment by enrolling myself in…
Tartelette À La Framboise
Paris is, quite simply, a foodie’s dream. From its seemingly endless array of top …
Chocolate Log
Almost everyone I know reacts with the same bewildered “What?!” when I mention that …
LEMON PASSION FRUIT PAVLOVA
What can I say? Like most South Africans, I love a good lemon meringue, but I’m…
Clemengold mieliepap cake
What can I say? I’m a boerseun! So, it goes without saying that I’ve always believed that mieliepap could…
SELF-SAUCING CHOCOLATE PUDDING
I can remember my mother saying the words “ryk en lekker” as she revealed …
SALTED CARAMEL BONBONS
The one thing you must know when speaking to people in the chocolate trade …
Ouma’s French Makeover
The concept of wrapping meatballs in leaves originated in ancient Greece, where they wrapped…
THREE CLASSIC PIES
Having lived in France for the best part of a decade, I recently realised just how …
Fried chorizo & red onion
I love those festive times of the year when we find all sorts of reasons to …
Baked figs with blue cheese & parma ham
There’s a lot I miss about home when i’m in France, but my…
Steak tartare
There’s a theatre to steak tartare. As with all the finer things in life, it calls …
GAMMON WITH MARMITE HONEY GLAZE
When planning your Festive Feast, you want something ryk…
APPLE-STUFFED CHICKEN
The tartly sweet twist that the chicken breast has been waiting for, with a Mustard Beurre Blanc sauce.
Duck with red wine plum sauce
Collaborating with Pierneef à la Motte’s executive chef on a recipe for JAN the Journal Volume …
CHUTNEY CHICKEN WITH ROASTED POTATOES & APPLES
At Restaurant JAN, we put so much energy into every dish to ensure that what reaches …
CHICKEN AND PRAWN KATSU
Talk about love at first bite! Don’t quote me on this, but I would imagine the …
Mediterranean Chakalaka with Salmon
My answer to this old fave is a Mediterranean twist, with colours as vibrant and flavours as zesty as the Côte d’Azur.
THREE CLASSIC PIES
Having lived in France for the best part of a decade, I recently realised …
CONFIT SALMON AND FENNEL SALAD
If the word “confit” (pronounced con-fee), reminds you of the Afrikaans konfyt (jam), don’t …
PEARL BARLEY RISOTTO WITH SEARED SCALLOPS
In South Africa we almost always buy our scallops frozen, since the fresh variety …
CORIANDER, LIME AND PRAWN SOUP
Eating warm yet fresh is one of the great winter challenges, so is there …
QUICK AND EASY SEAFOOD SOUP WITH AÏOLI
Although I would never go as far as to call this a bouillabaisse recipe, …
Pickled baby hake with peaches
I’d love to say that I’ve always loved pickled fish in curry, but the …
Sardine & cheddar toasties
There’s this idea that, when it comes to food, chefs never take the easy …
STUFFED TOMATOES
What is it about the Mediterranean that produces such a fantastic array of dishes? While vacationing…
Easy Lentil Soup
When it comes to keeping a bagful of nourishing goodness on hand for one of those …
MUSHROOM MACARONS
While some occasions are perfectly content with a simple platter of chips and dip, other occasions …
Caramel Sweet Potatoes
Patat is Afrikaans for sweet potato, so when calling something a soet patat, you know it’s …
Hot cross bun bread salad
Few of us can resist the smell, taste, texture, look, feel, personality, heart and soul (let’s …
Fromage blanc with fresh figs, cashews & coconut
I’m honest when I say I’m not the best breakfast person. Normally a shot of espresso, …
Hasselback roasted sweet potatoes
When South Africans get together in summer, it almost always results in a braai. Most of …
SOUTTERT WITH TOMATO CHUTNEY
“Quiche!” was the first thing that my French sous-chef screamed when he saw the big pan …
MY FAVOURITE FOOD STORIES
Kalahari Milk
What could have drawn one to this place but a quest for its simple riches – the milk of this land?
The Bread Gypsy
Long before the low-GI, carb-clever, banting-friendly, wheat-free, gluten-free, and essentially joy-free varieties of bread began to populate our supermarket shelves, …
Preserving food with Salt
Salt is one of the most misunderstood ingredients of the culinary world. For the past sixty years, it has been …
A tale about a very French Picnic
Last Sunday was chaos in Nice. After visiting the market to grab a few bunches of radishes, I caught the …
