TWICE BAKED MUSSEL SOUFFLÈ
The best thing about a twice-baked soufflé is that you never have to worry about getting it to the table in time.
MY AT-HOME RECIPES
SEAFOOD
Rice & Salmon Fishcakes
There’s something so comforting and wholesome about a fish cake. Maybe it reminds me…
Chakalaka with Salmon
My answer to this old fave is a Mediterranean twist, with colours as vibrant as the Côte d’Azur.
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,
CONFIT SALMON AND FENNEL SALAD
If the word “confit” (pronounced con-fee), reminds you of the Afrikaans konfyt (jam), don’t be embarrassed – you’re not far off. Confit
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
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
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
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
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,
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
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,
Rooibos- smoked trout with minted peas & truffle mayonnaise
Most people think of rooibos strictly as a tisane – as a naturally caffeine-free alternative to black tea – but I love
SALT-CRUSTED BAKED SEABASS
Any fish can be cooked whole in salt. We use seabass, but whole salmon is just as divine. <svg xmlns=”http://www.w3.org/2000/svg” width=”382.475″ height=”441.661″
CHICKEN AND PRAWN KATSU
Talk about love at first bite! Don’t quote me on this, but I would imagine the Japanese “katsu” is an Anglo-Japanese word
Tuna custard
There’s a general consensus that the microwave oven has no place in a serious cook’s kitchen. The stigma seems to be that
PRAWN CANNELLONI WITH NAARTJIE BEURRE BLANC
True cannelloni are tubular in shape, but in this case, they were made by lining up and alternating individual strings of black
