Better, best, butter! By far my favourite fat, butter features in most of my recipes – like this one for Prawn & Feta Spanakopita. A twist on the Greek favourite from my cookbook, this recipe adds plump prawns over and above the classic combination of spinach and creamy crumbly feta. Delicate phyllo pastry is thoroughly basted … Continue Reading

An Easter staple, little beats traditional South African pickled fish, especially when it’s made using sustainably caught Cape hake. This recipe embraces fragrant Cape Malay spices to create a zingy pickle that’s delicious as part of an al fresco lunch.  MSC-certified Cape hake is ideal for making this dish, as its firm flesh and subtle … Continue Reading

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