A MORNING AT WOLFGAT

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

MY BEST MOULES MARINIÈRES

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

YELLOWFIN TUNA TARTARE

Light, fresh and yet impressively fancy, a good tuna tartare is a thing of beauty and one of those exceedingly simple snacks I crave on balmy evenings when the wine is cold and the kitchen is off-limits. Preempting what will be a summer of snacking, I’ve served my tartare simply seasoned with salted potato crisps … Continue Reading