MY AT-HOME RECIPES
Summer Syrups
Ban or no ban, it’s always a good idea to have a non-alcoholic trick (or two) up your sleeve.
TWELVE PAP DISHES
The best thing about coming home, without a doubt, is the pap! these 12 pap dishes are the ones I love most
Egg Salads
These four egg salads form a collection of some of my favourite experiments of late – and they’re just too good…
Almond & Naartjie Florentines
Think of a Florentine as a fancy form of teatime treatery. Even the name bestowed on this ultra-luxurious,
Flatbreads with Hummus
For this fresh and fullsome platter, I used red speckled beans in a batch of flatbreads…
Oat and Rosemary Biscuits
It always amazes me how the right wine pairing can turn a simple combination of ingredients into something memorable. In …
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 chilly winter evenings, I …
Coffee butter
Coming home from school, I would often find Ouma Hessie (Ouma Maria) at the kitchen table, eagerly waiting for us …
Chocolate Chip Mosbolletjie Rusks
While living in South Africa during lockdown, I got quite accustomed to my morning “koffie en beskuit”. Since returning to …
Banana bread french toast
There are times for watching what we eat and then there are times that are more about eating than watching. …
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 …
THREE CLASSIC PIES
Having lived in France for the best part of a decade, I recently realised just how much I miss an …
SALTED CARAMEL BONBONS
The one thing you must know when speaking to people in the chocolate trade is that there’s a big difference …
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 …
SMORGASBORD
You know me, I’m a sucker for anything to do with our culinary heritage. And although the smorgasbord isn’t technically …
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 …
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 …
Braaibroodjie revival
Living with one foot in France and the other firmly rooted in South Africa, I have come to learn that …
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 …
