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.
MY AT-HOME RECIPES
VARIOUS
Oat and Rosemary Biscuits
It always amazes me how the right wine pairing can turn a simple combination of ingredients into something memorable. In JAN
Cashew Nut Caramel Tart
Step aside pecan! The cashew has been waiting in the wings for long enough. Cashew nuts are …
Ouma’s French Makeover
The concept of wrapping meatballs in leaves originated in ancient Greece, where they wrapped…
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, boulangeries and markets, it’s easy
STUFFED TOMATOES
What is it about the Mediterranean that produces such a fantastic array of dishes? While vacationing…
Chocolate Log
Almost everyone I know reacts with the same bewildered “What?!” when I mention that the Chocolate Log has been discontinued. Either
Easy Lentil Soup
When it comes to keeping a bagful of nourishing goodness on hand for one of those chilly winter evenings, I can’t
CALZONE PIZZA
Isn’t it interesting how we see a place in a whole new light when we’ve been away…
LEMON PASSION FRUIT PAVLOVA
What can I say? Like most South Africans, I love a good lemon meringue, but I’m…
Amaize-meal Fingers
Before you bring it up, it’s true, I have a slight mieliepap obsession. For as long as I can remember, I’ve
Twisty Marmite Swirls
It all started with a longing for Marmite tart, an old childhood treat my mother used make. But it would take
APPLE-STUFFED CHICKEN
The tartly sweet twist that the chicken breast has been waiting for, with a Mustard Beurre Blanc sauce.
Coffee butter
Coming home from school, I would often find Ouma Hessie (Ouma Maria) at the kitchen table, eagerly waiting for us with
Mosbolletjie rusks
While living in South Africa during lockdown, I got quite accustomed to my morning “koffie en beskuit”. Since returning to Nice
Banana bread french toast
There are times for watching what we eat and then there are times that are more about eating than watching. During
Clemengold mieliepap cake
What can I say? I’m a boerseun! So, it goes without saying that I’ve always believed that mieliepap could…
Coffee Ystervarkies
It should come as no surprise that growing up, I spent a lot of time in the kitchen.
VETKOEK (Quick and Simple)
As much as I’d love to say I’ve got a zen-like calm about me, quite content to watch a loaf of
SELF-SAUCING CHOCOLATE PUDDING
I can remember my mother saying the words “ryk en lekker” as she revealed this indulgent pudding to us after Sunday
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,
SALTED CARAMEL BONBONS
The one thing you must know when speaking to people in the chocolate trade is that there’s a big difference between
LEMON MERINGUE CLOUD
There’s a certain opulence to the famous Mile-high Lemon Meringue Pie. A little over the top? Perhaps. But then, isn’t the
MELKKOS (milk and cinnamon ribbons)
Nostalgia, like food, is an endless journey to me. So, it makes sense that, in my mind at least, the two
PEAR TARTE TATIN
The book of French cooking is absolutely mottled with happy accidents. Take the vol-au-vent, the chocolate truffle, or Roquefort: not one
TRIFLE À LA JAN
I like to shake the English up a bit, especially with something French. In truth, South African cuisine can’t deny being
DOUBLE CHOCOLATE SWEETIE DARLINGS
If you take your mind back to the very first Journal – the one where it all began – you might
BAZAAR PANNEKOEK (Bazaar Pancakes)
To most South Africans, bazaar pancakes need no explanation. No matter what your background – whether you’re Wilhelmina from Waterkloof or
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.
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
SMORGASBORD
You know me, I’m a sucker for anything to do with our culinary heritage. And although the smorgasbord isn’t technically something
MUSHROOM MACARONS
While some occasions are perfectly content with a simple platter of chips and dip, other occasions may call for a “wow”
Caramel Sweet Potatoes
Patat is Afrikaans for sweet potato, so when calling something a soet patat, you know it’s sweet. It literally translates as
WHOLEWHEAT BUTTERMILK RUSKS
It’s official! ‘Tis the baking season. Before summer goes into full swing and no one on the African continent can imagine
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
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
Creamy baked cheesecake
My mother LOVES cheesecake, so whenever I want to treat her, it’s always at the top of my list.
Japie se gunsteling- self-saucing citrus pudding
It’s almost like nature knows, as winter breaks and our moods become more contemplative, there’s one thing that never ceases to
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
Hot cross bun bread salad
Few of us can resist the smell, taste, texture, look, feel, personality, heart and soul (let’s get it all in there)
How to make your own Lip Balm
That famous line, “you are what you eat”, was coined by the French physician Anthelme Brillat-Savarin in 1826. He believed that
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
Baked figs with blue cheese & parma ham
There’s a lot I miss about home when i’m in France, but 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,
Normandy apple tart
My Step-by-Step Guide to Making Tarte Normande As we’re just beginning to see the first signs of spring in France after
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
Duck with red wine plum sauce
Collaborating with Pierneef à la Motte’s executive chef on a recipe for JAN the Journal Volume 2, it reignited my passion
Overnight oats and yoghurt with apple & cinnamon
When it comes to breakfast, most chefs tend to neglect themselves. From the moment I wake up, I’m planning my next
Braaibroodjie revival
Living with one foot in France and the other firmly rooted in South Africa, I have come to learn that both
Coconut meringue cake
The hertzoggie becomes a cake Most of the time inspiration finds us in one of those how-did-I-not-think-of-this-before ways. It occurred to
The souttert vs the quiche
Coming back to Nice recently after a glorious two weeks in South Africa, I thought about my bizarre, dual existence. On
Greek-style yoghurt with pan-fried apricots ad berries
I’m back in a seriously wintry Nice after a glorious couple of weeks in sunny South Africa, so of course I’m
French custard flan
Like so many great desserts, the joys of flan first unfolded in ancient times when the Romans began to breed chickens.
Steak tartare
There’s a theatre to steak tartare. As with all the finer things in life, it calls for only the finest quality
Honey and lavender- baked feta cheese with fresh watermelon
This easy summer snack is a marriage of nostalgia. Growing up in the Mpumalanga sun, watermelon was one of my ultimate
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, fruit, green veg juice and
Hasselback roasted sweet potatoes
When South Africans get together in summer, it almost always results in a braai. Most of us have a very particular
Chocolate truffles with marzipan- stuffed cherries
Few sweet treats put the cherry on top of a special occasion quite like a chocolate truffle. Its rich, luxurious, velvety
Malva crème caramel with honeyed apples & gooseberries
I’ve always believed that, no matter what shape or form, malva pudding must ooze with syrupy sweetness. Otherwise, what’s the point?
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
Guava & almond tarts with brandy cream
In South Africa, September to February is guava season! And although there’s nothing stopping you from using freshly peeled and halved
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
SOUTTERT WITH TOMATO CHUTNEY
“Quiche!” was the first thing that my French sous-chef screamed when he saw the big pan coming from the oven. It
MOSBOLLETJIES
The French locals love this South African bread, it is probably because of the similarity to Brioche which is to what
GARLIC BUTTER AND CHILLI BRUSCHETTA (with a great salad)
Let’s be honest, with everything going on, we’re all looking for quick and easy when it comes to most meal times
MALVA PUDDING MADELEINES
Calling any dish a “cultural institution” can often sound like a hard sell, but in the case of malva pudding, you’d
APPLE & WALNUT PIE
Baking an apple pie is one of the best ways to make a house feel like a home. In fact, it’s
EXTRA FRUITY FRUIT CAKE
Christmas would not be Christmas, in my opinion, without a steady supply of boozy fruit cake. The first time someone asked
SPECULAAS COOKIES
Towards the end of November, just before the countdown to Christmas begins, a longstanding craving kicks in that has been with
BAKED ALASKA CASSATA
There’s something so undeniably “grand” about both a Baked Alaska and a Cassata, that it’s hard to imagine why the marriage
SYRAH RED WINE ICE-CREAM
In South Africa, we tend to dismiss lesser wines as “cooking wine” – the kind we used to drink as students.
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″
BABY TOMATO, CAPERS & RICOTTA LINGUINE
As we’re all trying to ease back into some form of normalcy – or the new abnormal – we have less
SPAGHETTI PUTTANESCA
I’ve always found it so interesting that to the chef’s biological clock, dinnertime can be anywhere from 11 pm to 1
GAMMON WITH MARMITE HONEY GLAZE
When planning your Festive Feast, you want something ryk…
CHUTNEY CHICKEN WITH ROASTED POTATOES & APPLES
At Restaurant JAN, we put so much energy into every dish to ensure that what reaches the guest is as close
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
VEGETABLE BOUILLON WITH FRESH HERB RAVIOLI
Bouillon is a fancy word for a simple broth. It comes from the word “bouillir”, meaning to boil. This is a
BRAN BUTTERMILK RUSKS – A SOUTH AFRICAN TREAT
Today was Mother’s Day in South Africa. Some of my happiest moments were the times spent with my mother in the
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
Lemon tart & blueberry sorbet
I had a blast at the Discovery Vitality’s Healthy Food Studio. State-of-the-art kitchens, with their fantastic chefs, and a wealth of
SOCCA, BLACK PEPPER + ROSÉ IN PLASTIC CUPS
The Cours Saleya is one of the liveliest areas of Old Town in Nice. We often head to this vibrant district to
“MELKKOS” MACARON
Take a freshly baked French macaron and put some melkkos on it and be transported to a totally different world, one 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
CHICKPEA, LEEK + FENNEL SOUP
Even though spring is nearly at an end in the south of France, the evenings are still chilly and perfect for
