This is my recipe for the best South African Smoked Snoek Pâté. Seriously, you’ll not need another ever again. Suitable for either smoked snoek or leftover braaied snoek, this speedy spread is iconically West Coast and so delicious with everything from crackers to crudités. My preference runs to spreading a liberal amount of snoek pâté … 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 lunchtime tart. The buds of aquatically growing Aponogeton distachyos (predominant here in the Western Cape) are harvested in the wintertime and early spring, cleaned and cooked into a stew with lamb … Continue Reading
Making the most of seasonal blood oranges, this zesty recipe combines different textural ingredients to produce a light and flavourful supper salad that is robust enough to serve on its own. Part two in a series of recipes I developed for La Motte, this fresh take on surf & turf pairs baby squid tubes and … Continue Reading
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
