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

Made to share, this Anchovy and Shallot Tart is a twist on a classic Pissaladiere that makes the most of brown anchovies’ savoury flavour and buttery texture. Tempered by sweet shallots fried in butter, the anchovy fillets aren’t overpoweringly salty, making for a delicious topping for pillowy dough. As an avid reader of my mother’s … Continue Reading

Well, at least a version of them. Essentially Moules Marinere in its many reincarnations, the original recipe for mussels with fennel & Parmesan is one of the more popular offerings out of my cookbook thanks to it’s simplicity – quick to make, heavenly to eat! I’ve previously waxed lyrical on my love for these mollusc … Continue Reading