A winter favourite, this comfortingly creamy mushroom soup is speedily prepared on the stove. A combination of portobellini, shimeji and shiitake mushrooms add levels of flavour while store-bought tortellini pasta gives the soup body. I’m not reinventing the wheel here, so there’s nothing fancy about my soup, except perhaps that I like to use a … Continue Reading
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 Kobus van den Merwe, it was a pleasure to be able to return and capture the inner workings of the Wolfgat team … Continue Reading
When it comes to fresh mussels, one really doesn’t need to reinvent the wheel. Thus, I’m sharing what I feel is the only mussel recipe you’ll ever need – classic Moules Marinières. Essentially the holy grail of mollusc-based dishes, Moules Marinières is at heart a combination of shallot, butter and white wine as a base … Continue Reading
Let’s make a classic Margherita pizza with fresh basil and anchovies. Simple is often best in my book – especially if you take the time to make each component from scratch. For this recipe, I’ve used some of my summer garden tomato bounty for a slow-roasted sauce that serves as the base for this pizza. … Continue Reading
Buy me a fish and I’ll stay for a day, catch me a fish and I’ll stay forever. Those immortal lines were delivered to Dawid on Friday after he caught me a net-full of beautiful silvery harders. Too big to be juveniles but too small for bokkoms, these tiddlers are usually thrown aside for the … Continue Reading
