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EPICURE
- BREAKFAST
- SEAFOOD
- MEAT
- VEGETABLES
- SALADS & SIDES
- DESSERT
- RESTAURANTS
TRAVEL
- CAPE TOWN
- WEST COAST
- SWARTLAND
- CEDERBERG
- KAROO
- OVERBERG
- GARDEN ROUTE
COOKBOOK
ABOUT

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Grape expectations for my first proper attempt at

Grape expectations for my first proper attempt at focaccia.

#eastafternoonblog #eastafternoonepicure #eastfeasts #focaccia

Lone fisherman, lone canoeist and lone photographe

Lone fisherman, lone canoeist and lone photographer out to witness sunrise and seagulls.

#eastafternoonblog #velddrif #laaiplekharbour #capewestcoast #lekkerweskus

As soon as the weather turns chilly and/or I’m i

As soon as the weather turns chilly and/or I’m in need of enriching comfort, I make a big pot of chicken soup.

My recipe varies which is why I’ve never actually thought to share it but after a few inquiries on my Stories last week here goes the version that is most often on rotation.

In a large pot, cover a chicken carcass/bones/gristle/skin with water. Add in a large handful of celery leaves, a halved onion and a bunch of fresh thyme. Cover with a lid and simmer for an hour then leave to cool to room temp. Fish out the larger bits and discard and then use a fine mesh sieve to strain the stock into a fresh pot.
Put the stock over medium heat and add in two good quality chicken or mushroom stock cubes (or one of each). Grate in a garlic clove and slice in 2-3 chillies - red or green. Whether to keep the seeds is your choice. Peel and slice two orange carrots into half moons and add to the soup. Add about a cup of shredded chicken breast - I usually use leftover chicken or cook the breasts in with the stock (about 20 minutes to cook 400g chicken).
Pour in the juice of a large lemon and season with salt if desired. Slice up a few spring onions and add just before serving. My preference runs to adding A LOT of fresh dill, finely chopped, to the top of the soup - either in the pot or in my bowl - as well as a drizzle of sesame oil.

The soup is even more delicious with egg noodles or 2 minute noodles but I add these separately to each serving so that they don’t go soggy in the stock.

And there we go - it’s not haute cuisine but it’s damn good on a cold day!

#eastafternoonblog #eastafternoonepicure #chickensoup #chickennoodlesoup

Scenes I’ll be replaying over and over in my hea

Scenes I’ll be replaying over and over in my head as I make a return to Monday admin and restricted calories.

Sharing plates of prego, chips and insanely delicious mayonnaise at @wine_prego_osteria two weeks’ back. And let’s not forget the wine!

#eastafternoonblog #eastafternoonepicure #eastfeasts #steakprego #capetownrestaurants

After dark at @wine_prego_osteria. A few more shot

After dark at @wine_prego_osteria. A few more shots from our visit.

Through playing with a more candid photography style, I’ve rediscovered my love for shooting restaurants. After the stiffness of the studio, I’m enjoying the uncertainty - this is where magic is made!

#eastafternoonblog #eastafternoonepicure #eastfeasts #steakprego #candidphotography #capetownrestaurants

Had one dinner at @wine_prego_osteria and now I’

Had one dinner at @wine_prego_osteria and now I’m seriously considering a move to Wellington.

#eastafternoonblog #eastafternoonepicure #eastfeasts #steakprego #capetownrestaurants

Candyfloss clouds before the fog rolled in. #east

Candyfloss clouds before the fog rolled in.

#eastafternoonblog #chasingsunsets #capewestcoast #lekkerweskus

Monday mussels - my kind of meatless meal. Well,

Monday mussels - my kind of meatless meal.

Well, in some opinions.

I made my version of classic Moules Marinières using beautiful mussels from @fish4africa a few weeks ago and during today’s blue skies and mid-thirties heat, I’m wishing that this was lunch!
If you’ve not yet entered, still have time! Purchase any @fish4africa product before 28 February and send your your receipt to F4A’s WhatsApp line
(072 978 8581), to stand a chance to win a voucher worth R1000.
You can also enjoy 10% off when you shop online using my referral code: Georgia10

I’ve linked @fish4africa’s shop in my Stories - happy cooking!

#eastafternoonblog #eastafternoonepicure #eastfeasts #fish4africa #moulesmariniere #freshmussels #southafricanseafood #seafoodrecipes

Squeezing out the last drops of summer 🌞 A few

Squeezing out the last drops of summer 🌞

A few of the many video clips I’ve taken over the past two months - glued together here because if I don’t, they clog up my (rapidly diminishing) phone memory.

#eastafternoonblog #capewestcoast #velddrif #lekkerweskus #home #southafricaza

The food. A sea basket of limpet, oyster and whit

The food.

A sea basket of limpet, oyster and white mussel is where the story unfolds.

A long-standing dish on @wolfgat’s menu is their bokkom butter served with homemade roosterkoek. The bread is cooked over low embers and served amongst fragrant wild herbs. Surprisingly, the butter is devoid of any of the overpowering fishiness one associates with bokkom, but rather has a robust richness – almost a cheesiness – to it that is delicious with the roosterkoek and citrus-topped heerboontjie purée.

A few of the wines on offer at Wolfgat. Both chef and sommelier, @kobusvdmerwe carefully selects wines from the West Coast, Swartland and beyond to pair with each dish. For the whites, we enjoyed Tulbagh-based @lembergwineestate single cultivar Hárslevelü and for the red, @intellegowines Kedungu – a Syrah, Cinsault and Mourvedré blend hailing from the Swartland.

Finally, a sweet-savoury salad of apple and rehydrated bokkom served as the ending to our meal and for the third time in almost as many years, left no doubt in my mind as to just why Wolfgat was voted best restaurant in the world.

Find the full pictorial post on my blog - link in my bio.

#eastafternoonblog #eastafternoonepicure #wolfgat #paternoster #capewestcoast

The people. Watching @kobusvdmerwe and his team p

The people.

Watching @kobusvdmerwe and his team prep for lunch is fascinating – the attention to detail is intricate and precise. Here, a fresh catch of Cape Bream is carefully filleted by Kobus and pin-boned by @tarryngdk – Masterchef finalist and private chef – before being prepared into an elegant ceviche with foraged soutslaai.

Kobus’ kitchen spills out into the restaurant, and so much of what goes on is visible to diners. However, when the sun is shining and the ocean is blue, the best seats in the house are on the stoep – leaving indoors exclusively for the team – and two very lucky photographers.

Find the full pictorial post on my blog - link in my bio.

#eastafternoonblog #eastafternoonepicure #wolfgat #paternoster #capewestcoast

A place. A few weeks ago I was fortunate enough

A place.

A few weeks ago I was fortunate enough to get to shoot within the @wolfgat kitchen and restaurant once more. While I’ve previously experienced (and gushed about) the unique Strandveld cuisine of Chef @kobusvdmerwe, it was a pleasure to be able to return and capture the inner workings of the Wolfgat team as they prepped for their lunch service.

This time around I wanted to capture more of the process than the dishes themselves, although Kobus very kindly extended an impromptu invitation to @dawidbotha_ and myself to sample his summertime menu.

Find the full pictorial post on my blog - link in my bio.

#eastafternoonblog #eastafternoonepicure #wolfgat #paternoster #capewestcoast

My tiny naartjie tree has pushed out its first lit

My tiny naartjie tree has pushed out its first little fruit and I’m considering a name change to Capability Brown.

While these snaps of Citrusdal orange groves are far more grandiose than my efforts, I can’t help but get excited to one day have a harvestable garden of my own.

#eastafternoonblog #orangegroves #citrusdal #capewestcoast

Loadshedding dinner of sardines in chilli oil, ver

Loadshedding dinner of sardines in chilli oil, very cold white wine and some slightly stale Melba toast.

Daily rolling blackouts with no end in sight have become part of life here in South Africa. Fortunately we manufacture very tasty sardines. A lining as silvery as the fish themselves.

#eastafternoonblog #eastafternoonepicure #eastfeasts #sardinesontoast #sardines #stuffontoast

Shelling out this Valentines Day with a classic Mo

Shelling out this Valentines Day with a classic Moules Marinières recipe because Dawid adores them and I don’t need an excuse to cook fresh mussels.
And fresher than these mussels you don’t get. Sourced from @fish4africa, farmed Saldanha Bay mussels can be enjoyed in so many ways but my absolute favourite is the classic combination of shallot, garlic, white wine and cream with lots of fresh parsley and crusty bread for mopping.

Combining my love for seafood with the month of love, I’ve partnered with @fish4africa to bring you an amazing chance to win!

Purchase any @fish4africa product before 28 February and send your your receipt to F4A’s WhatsApp line
(072 978 8581), to stand a chance to win a voucher worth R1000.
You can also enjoy 10% off when you shop online using my referral code: Georgia10
Shop now https://fish4.africa/shop-landing/
(Link in bio)

Sustainable and sexy, it’s also been said that molluscs like mussels and oysters are an aphrodisiac! Thus, the perfect dinner for two ❤️

#eastafternoonblog #eastafternoonepicure #eastfeasts #fish4africa #moulesmariniere #freshmussels #southafricanseafood #seafoodrecipes #valentinesdaydinner

Dressing for the heatwave, pants optional. Access

Dressing for the heatwave, pants optional.

Accessorising for dinner (prawns, loadshedding, many napkins) with what has been my summer uniform - espadrilles and my beloved Kreefie tote bag.

#eastafternoonblog #summer #capewestcoast #weskus

Greece or Weskus? Escaping work on a rare windles

Greece or Weskus?
Escaping work on a rare windless afternoon for the absolute paradise that is the West Coast National Park.

Still pinching myself that we live so close by 🐚

#eastafternoonblog #capewestcoast #lekkerweskus #summer

Today is the third day of this late-summer heatwav

Today is the third day of this late-summer heatwave with the temperature reaching the mid to upper thirties.

A beach visit is planned but not before a breakfast of peaches icy from the fridge. I helped @dawidbotha_ at one of his recent weddings which happened to be on a fruit farm and the venue owner very generously gifted me a box of her gorgeous export-grade peaches and nectarines.

I never want them (or summer) to end!

#eastafternoonblog #eastafternoonepicure #eastfeasts #peaches #summerfood

Sunset over the river on the quietest, most wind-s

Sunset over the river on the quietest, most wind-still evening.

Nothing but the small sounds of Bokkomlaan’s resident ducks foraging for insects, the occasional plop of a fish jumping or the quiet chatter of a few fishermen, enjoying the dusk from their spindly perches over the water.

#eastafternoonblog #velddrif #bokkomlaan #lekkerweskus #capewestcoast

Weekend luxury in the form of my easy Eggs Benedic

Weekend luxury in the form of my easy Eggs Benedict with smoked salmon.

You will need:

- 4 XL free range eggs
- 20ml lemon juice
- 25g butter, sliced into cubes
- 5ml white vinegar
- Salt
- 1 English muffin
- 150g smoked salmon ribbons

Use a small glass bowl that can just fit inside a saucepan for this recipe.

Half fill the saucepan with water and place your glass bowl inside it, so that the base of the bowl is touching the water. Set the pot over medium heat to gently simmer - not boil.

Separate two eggs, retaining the yolks. Place the yolks into the warmed bowl and switch off the heat.
Whisk together the egg yolks. Pour in the lemon juice - a little at a time - beating continuously, until the mixture reaches sabayon consistency. This is a thickened silky sauce stage.
Now, add in the butter, a little at a time, beating it in completely before adding the next cube.

Add the white vinegar and whisk to combine. Remove the glass bowl from the saucepan and cover with clingfilm, making sure it touches the surface of the Hollandaise so that a skin doesn’t form. Set aside.

Refill the saucepan with water and set over medium heat to simmer, not boil. Crack an egg into a fine mesh sieve to strain out any loose proteins. Once gently simmering (the fewer the bubbles, the neater the poached egg), lower the egg into the water. Quickly repeat with a second egg and set the timer for 2.5 to 3 minutes for soft to medium eggs.

Meanwhile, toast and butter a halved English muffin and top generously with ribbons of smoked salmon. Place the poached eggs on top. Remove the clingfilm and return the Hollandaise to the saucepan to gently reheat. Whisk in a little more butter and lemon if the sauce has thickened and season with salt to taste.

Spoon the silky Hollandaise over the eggs and top off with a sprinkle of fine herbs like dill or chives. Serve immediately!

#eastafternoonblog #eastafternoonepicure #eastafternooneggs #eggsbenedict #smokedsalmon #easyhollandaise

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