Fish for tonight, and for tomorrow. I’m extremely honoured to announce that I’m part of the Marine Stewardship Council’s Ocean Cookbook – a collaboration between 18 award-winning chefs and 18 sustainable fishers from around the world, united in the belief that sustainable fishing is a must if we are to protect our oceans. Shot by acclaimed photographer … Continue Reading

When it comes to cooking seafood for a crowd, little can be more impressive than a whole roasted trout. Not as debt-incurring as imported salmon, farmed ocean trout is an affordable alternative – sans the extreme carbon footprint. A deliciously light and fresh dish ideal for summertime feasting, this recipe for whole roasted trout with … Continue Reading

Bacon – how do I love thee? Let me count the ways. A classic quote for a classic ingredient, bacon is an integral and much-loved addition to so many of our recipe repertoires. From a comforting pasta Alfredo to South Africa’s very own “oopsies” (streaky bacon wrapped around a kebab stick and braaied), bacon makes … Continue Reading

Fresh, zesty and perfect for a springtime lunch enjoyed outdoors, this Greek-inspired hake recipe utilises Mediterranean ingredients like creamy feta cheese, fennel and lemon. Heart-healthy Cape hake is flavoured with olive oil, fresh herbs and lemon juice making this recipe as health conscious as it is delicious! September is National Heart Awareness Month and I’ve … Continue Reading

About as South African a combination as one can get, seasonal waterblommetjies and West Coast smoked snoek make for a deliciously patriotic partnership in a robust wintertime tart. The buds of aquatically growing Aponogeton distachyos (predominant here in the Western Cape) are harvested in the wintertime, cleaned and cooked into a stew with lamb – … Continue Reading