Archive by Author

2 Michelin-starred chef opening pop-up restaurant in Franschhoek as part of world tour

29 Jan

Chef Piet telling his story to guests at the preview of his pop-up shop.

Double Michelin-starred Belgian chef Piet Huysentruyt will soon open a pop-up restaurant at The Conservatory on Happy Valley Road in Franschhoek.

The pop-up is a touring version of Huysentruyt’s Likoké Restaurant in Les Vans in France’s Rhône Valley. With his philosophy of honouring his roots, his rock & roll soul and his sentimental emotions, a ‘standard’ pop-up restaurant as a way to keep busy during the French winter simply wouldn’t do and eventually developed into a world tour, just as a rock band would do.

On the back of his t-shirt, more info about the Likoké On Tour pop-up restaurant tour.

Their first destination was Huysenstruyt’s native Belgium, followed by stopovers in Japan, Indonesia and Singapore.  Franschhoek is the restaurant’s last and only African stop before heading back home. The restaurant team is being followed by a TV crew, writer and photographer with a view to publishing a book about their culinary world tour.

Chef Piet attended the Ter Duinen Culinary Institute against his parents’ wishes. He went on to work at some of Belgium’s and France’s most prestigious culinary institutions before opening his own eatery in the late 1980s. His efforts were finally rewarded with a Michelin star in 1994.

His cuisine became famous for his rebellious and unconventional combinations of noble ingredients and offal, but also of “surf and turf”.  When he published his first book with food photographer Tony Leduc, it was aptly titled “Contemporary and Stubborn”. They also made history by coining the original phrase “food porn”!

Feeling somewhat misunderstood and underappreciated, Piet closed his first restaurant and went on to become a celebrity TV chef – creating more than 20 cooking shows and selling more than 4 million books over the past 15 years.

Likoké welcomed its first diners in 2013 and received a Michelin star a mere five months later.  The Gault et Millau Restaurant Guide awarded it three toques later the same year as well as its Discovery of the Year accolade. Today the restaurant is ranked 39th on the WBP Stars World’s Best Restaurants List.

The African stop on Likoké’s world tour has particular sentimental significance for Piet as his restaurant carries the nickname his father was given while living in the Belgian Congo. Huysentruyt says Likoké’s core values reflect his family’s roots in Africa, his love of southern France’s terroir and his desolate past in Belgium where he learned to appreciate the beauty of simple products.

I was invited to exclusively experience some tasters of what can be expected at the upcoming pop-up a week ago, hosted by the rockstar chef himself, Piet Huysentruyt. Here is my experience in pictures:

Chef Piet pouring tasters of Beetroot | Coconut | Yoghurt, Carrot | Saffron | Passion | Yoghurt and Celery | Tarragon | Cucumber.

Liquid tasters served on a vine branch.

Pork Tartare | Pickles (one of my favourite dishes of the day).

Avocado cracker.

Belgian waffle | Mushroom.

Chef Piet getting ready to plate.

Tomato | Franschhoek trout. A stunning, light dish packed with flavour.

Moules Frites.

Pork Trotter Beignets | Cauliflower.

Moambe | LFC. A tongue in cheek version of KFC.

Biltong | Grill. Slices of almost carpaccio beef on smoking hot fire logs served with a sprinkling of cheese.

Stoverij | Friet. That golden deep fried item in the background was a potato chip, Belgian-style. Just incredible! Underneath the melba toast there was a very good meat stew. Also one of my favourite dishes of the day.

Apple | Honey | Goats Cheese.

Chocolate | Beetroot | Buttermilk.

Chef Piet’s beetroot-stained hands adding the finishing cocoa dust on the dessert. There were also smoked almond financiers served after this dish.

Likoké in Franschhoek will be open from Tuesday to Saturday, between 28 February and 15 March. It will be located at The Conservatory on Happy Valley Road.

Cost: Set Menu of 12-15 courses for R1250 per person (R1900 with wine).

Bookings: 071-365 9612

Share this:

Review: The Bertazzoni La Germania Americana 90cm gas/electric stove

18 Jan

Last year I was scrolling through Instagram one morning and came across a range of Italian stoves imported by Chef’s Pride. Although I’ve never heard of this company before, I couldn’t help but notice how incredibly beautiful their range of freestanding stoves were. They were so beautiful that the thought of them kept me up that night, to be honest.

I decided to contact Chef’s Pride suggesting a collaborative campaign where I would receive my very own Bertazzoni La Germania Americana 90cm gas/electric freestanding stove to try out, cook with and review in exchange for creating original content for them over a period of time. As with all of my collaborations/endorsements/reviews, I only publish reviews if the end verdict is positive (negative reviews never get published, I rather send a list of constructive criticism to the client). Well friends, I’ve been cooking on my Bertazzoni since December and this stove is rocking my world.

Firstly, let’s get the specs on the table:

  • Model: Bertazzoni La Germania Americana, burgundy, dual fuel (gas/electric), 90 cm
  • 5 gas burners (one 0.48-5.00 kW dual ring lateral wok)
  • 11 multi-function settings (on electric oven models)
  • dual oven fan for even heat distribution
  • oven dimensions 400 x 760 x 470 mm / 142 liter
  • thermometer on facia displays oven temperature
  • single hand electronic automatic ignition
  • safety termocouple/valves (flame failure device) on each burner
  • seamless single piece stainless steel squared worktop
  • cast iron pan supports
  • large soft/cool touch control knobs
  • triple glass drop down oven door with soft close hinges
  • utility drawer and oven cooling fan system
  • Retail price: R22 685
  • Available online from and 

This is a large, sturdy, solid stove. It doesn’t rattle and it doesn’t wobble. The legs can adjust in height, so I’m happy to have it at its maximum height which is around 90 cm. The door handle is very solid and the door closes softly. The oven is wide enough on the inside to accommodate my largest baking trays, sometimes even two standard trays next to each other. Because of the even heat distribution, I can bake four trays of cookies, two trays next to each other on two different shelves, without seeing much of a difference in cooking colour on the four trays. I have also slow roasted 23 kg of pork shoulders at once in this oven overnight in four different roasting trays – it was a tight fit but it worked! Incredible.

The oven preheats to any temperature in about 10 minutes, according to the built in thermometer. This is a great way of checking actual temperatures, and I’ve found that I can slightly turn down the oven temperature on fan mode because it heats to roughly 20 degrees C more than the regular element. Which is exactly what it should be doing.

There is a large storage compartment at the bottom, which is perfect for storing unused trays and racks out of sight.

The gas top works seamlessly with single handed electronic ignition and I have not noticed any throttling on the gas outlets – just smooth blue flames. The smallest gas plate is very small and I love this, because I regularly cook with small saucepans and many other gas tops don’t cater for really small pots (the flames usually leak around the sides and causes the sauce to burn there). The large centre dual-ring plate evenly heats my biggest pots easily (I sometimes need to cook with a 20 liter pot) and is powerful enough to keep a very large pot boiling.

Cleaning is made easy with very few seams on the inside (almost none) and no seams on the top stainless steel panel. The door can be removed for intensive cleaning, as well as the inside glass panel (I won’t be doing that very soon, though).

This stove is pure pleasure to cook with and I highly recommend it for serious home cooks, but also for anyone seeking classic Italian styling and flair in their kitchen. Find this burgundy Bertazzoni La Germania Americana also in cream, black and stainless steel online via or

The beautiful Bertazzoni La Germania logo shield on the front of the oven.


The centre dual ring gas plate (one of 5 in total, including 1 small, 2 medium, 1 large and 1 wok).


Solid gas plate knobs, cool and soft to the touch, with electric single hand ignition.


The iconic thermometer on the Bertazzoni La Germania Americana.


The massive 142 liter capacity oven with two oven racks and 4 oven rack slide-in settings.


Twin fan for quick and even heat distribution.


The oven function knob and sturdy stainless steel oven door handle which closes softly.


Contact Chef’s Pride for more information about this oven and others in the range:

Physical address: 10 Bell Crescent, Hennopspark, Pretoria


Tel: 012-653 3132


Share this:

Revamped small plates menu at Majeka House

17 Jan

The table at the entrance to Makaron Restaurant, Majeka House.


Yesterday, I attended a media lunch preview of the revamped popular small plates menu at Makaron Restaurant, Majeka House in Paradyskloof, Stellenbosch. This restaurant was named as one of the top 30 in SA by Eat Out Magazine in 2017 and remains a favourite dining spot for locals and international visitors alike.

One of the pigs in Majeka House’s iconic pig collection.


After a welcome drink at the plush M Lounge and a quick site tour of their luxurious premier (entry level) and poolside (premium) hotel rooms, we took our seats at the iconic golden tables in Makaron Restaurant to sample chef Lucas Carstens’ finest new offerings.

Here is my photographic journey through the dishes that I tasted yesterday, all of which are on the current small plates menu (available until around March 2018). Diners are encouraged to choose four to six small plates per person, with or without wine pairings (I highly recommend the wine pairings though, as recommended by their acclaimed sommelier Brenda Karamba). This way you can taste your way through more than one dish without the heaviness of huge portions, savouring many different flavours and textures, mostly influenced by traditional South African cuisine and produce, with refined yet unpretentious flair.

Compliments from the kitchen: ceasar taco, crispy chicken skin & truffle, beetroot & trout cracker.

Roosterkoek & bokkom butter, mosbolletjie en korrelkonfyt.

Poached oyster, peaches, pickled sea vegetables.

Eggplant tartare, artichoke, turnip.

House smoked hake, celeriac, dill, whey soured onions.

Zucchini risotto, raw mushrooms, cured egg yolk shavings. This was my favourite dish of the day. It has been on the menu since chef Lucas started his journey with Makaron and it is still a firm favourite for many diners.

Leipoldt’s springbok rafeltjievleis, stewed fruit, apricots, onion.

Suckling pig, suurvytjie basting, sweet potato, nasturtium flower vinegar.

Banana tartare, roasted yeast caramel, sour dough ice cream, grated fudge.

Fermented blueberries, olives, olive oil.

Mini toffee apples.

Chef Lucas Carstens explains his revamped menu.

So what’s the verdict? The style, attention to detail and great service offered at Makaron Restaurant remains unrivaled. This is a restaurant/hotel situated in a residential area, competing with all the big wine estates (and their views) and still they remain one of the top players in an extremely competitive arena. Chef Lucas’s food is elegant, inventive and downright delicious – keeping a focus on simple ingredients being meticulously prepared. If you have not visited Makaron Restaurant before, do so this year.

Check out Majeka House’s January special stay-and-dine offerings, as well as their April specials for a decadent Autumn breakaway in the heart of the beautiful Winelands.

Makaron Restaurant is open for dinner only from Monday to Sunday, 18h30-21h00 (last orders).

Compile your menu from 4 to 6 small plates per person:
4 small plates R450–R770 with wine pairing
5 small plates R565–R940 with wine pairing
6 small plates R675–R1100 with wine pairing
Note: For groups of 5 and more the same amount of dishes must be selected.
Contact Majeka House:
Share this:

Grilled harders with smoked paprika butter

15 Jan

Scored whole harders, brushed with smoked paprika butter and braaied over hot coals. Photography by Tasha Seccombe.


My father is a fisherman. He retired from a corporate job 12 years ago, relocating to Keurboomstrand and fishing as often as he likes. Not only is he a good fisherman, he is a cunning hunter who knows the sea and its currents, the shifting beaches and the favourable winds, the lesser traveled trails and the unforgiving rocky coastal territory. He is a fisherman in heart and soul.

When I was young, I went fishing with my father and brothers often. I caught small fish like “strepies”, galjoen and harders. One of my favourite early food memories is of my dad helping me to pan-fry a whole small galjoen at our camping site one December – one that I had caught myself. Bliss.

This year, I want to eat more fresh fish. Sustainably caught fish are at the top of my list. Although harders are on SASSI’s orange list because of damaging huge drag nets, smaller batches are being hand-caught by many fishermen and you can buy them fresh from various fish shops and harbours.

For this shoot, I had my very first opportunity to scale, gill and gut fresh harders from scratch – quite an adventure. It is not difficult at all, so give it a google and try it yourself! But if you’re not in the mood for a mess, ask your friendly fishmonger to take care of it.

I love the idea of plating whole fish instead of neatly filleted little steaks. Just score the skins and brush them with a delicious smoked paprika butter. Braai over medium hot coals until done. Serve with fresh bread or boiled potatoes and a fresh green salad.

Ingredients: (serves 6)

  • 6 fresh harders, gilled & gutted & scaled
  • 125 ml butter, melted
  • 10 ml smoked paprika
  • 5 ml chilli flakes
  • 2 cloves garlic, finely grated
  • juice of a lemon (plus extra lemon wedges, to serve)
  • salt & pepper to taste


  1. Rinse the harders under running tap water and pat dry.
  2. Use a sharp knife to score the skin on the fillet sides.
  3. Mix the melted butter, paprika, chilli flakes, garlic and lemon juice. Season generously with salt & pepper.
  4. Brush the butter mixture all over the harders, then braai them on a grid over medium-hot coals (turning often) for 8-10 minutes or until just cooked. Baste with the butter often. Don’t overcook.
  5. Serve warm.
Share this:

Mini lemon meringue pies

11 Jan

Mini lemon meringue pies made with sweet shortcrust pastry and toasted Italian meringue. It’s easier than you think! Photography by Tasha Seccombe.


What is better than lemon meringue pie? The mini version. Why? Because popping one perfect miniature lemon meringue pie into your mouth in one bite is just immensely satisfying.

I usually make my lemon meringue pie crust using crushed cookies and butter, but these miniature casings work better with sweet shortcrust pastry (whip it up in the food processor). The simple filling of condensed milk and lemon juice contains no egg and thus need no baking (bonus). But the pièce de résistance is the thick and luxurious toasted Italian meringue topping. Do you need a sugar thermometer? Nope.

So if you’ve never had Italian meringue before, here’s what you’re missing out on: it’s like the inside of a “Sweetie Pie” – that white marshmallow fluff that gets coated with chocolate and set on a round wafer. It is simply egg whites whisked with piping hot sugar syrup, cooking the mixture to a point that it is very stable, glossy and thick and needs no further baking. Using a kitchen blowtorch, you can optionally toast the edges to look really cool. No weeping golden droplets that are associated with classic lemon meringues. Just perfectly creamy, toasty, dreaminess.

I bet if you try these, you won’t go back to regular lemon meringue pie for a long, long time.

Note: You’ll need a mini muffin tin to make these. I use this recipe often when I cater for a crowd and the pies store very well. Keep covered in a refrigerator for up to 5 days.

Baked mini shortcrust pastry cases, ready to be filled with a condensed milk & lemon juice filling. Photography by Tasha Seccombe.


Ingredients: (makes at least 24)

For the filling:

  • 1 can condensed milk
  • 1/2 cup (125 ml) freshly squeezed lemon juice

Place the ingredients in a medium size mixing bowl and use electric beaters to beat until thick and smooth. Cover and refrigerate until ready to use – it will thicken more on standing.

For the pastry:

  • 250 g cake flour
  • 125 g cold butter, cubed
  • 1/3 cup (80 ml) caster sugar
  • a pinch of salt
  • 1 XL egg yolk
  • 2-3 tablespoons ice-cold water

Place the flour, butter, caster sugar, salt and egg yolk in a food processor. Process well, then add the cold water little by little until the pastry comes together in a ball. Immediately stop processing, turn out onto a clean surface and press together into a disc shape. Cover with plastic wrap and refrigerate for 15-30 minutes.

Pre-heat oven to 180 C. Spray a mini muffin tray with non-stick baking spray.

On a floured surface, roll out the pastry to a thickness of 2-3 cm, then cut rounds of about 8 cm to line the insides of the mini muffin tray. Carefully nudge them into the holes, then use a fork to gently prick each pastry circle on the bottom. Bake for 8-10 minutes until lightly golden, then remove and set aside to cool. Repeat with remaining pastry.

For the Italian meringue:

  • 300 g caster sugar
  • 100 ml water
  • 4 XL egg whites

Place the caster sugar and water in a small saucepan. Bring to a boil over high heat, swirling it around in the beginning to melt the sugar evenly. As soon as it comes to a rapid boil, set a timer for 5 minutes.

In the meantime, start whisking your egg whites until stiff peaks form. As soon as the syrup is ready (after boiling for 5 minutes) remove it from the heat and, with the whisk running on medium-high speed, pour the syrup in a small but steady stream into the egg whites until everything is incorporated. The mixture will be very hot. Continue whisking for about 10 minutes until the mixture has cooled to room temperature and has a thick, glossy texture. Cover and refrigerate until needed, or transfer to a piping bag fitted with the desired nozzle and use at once. I prefer using a twisted wide star-shaped nozzle.

To assemble:

Place the cooled pastry cases on a serving plate. Use a teaspoon to fill each case with a dollop of filling. Pipe the meringue filling neatly on top, then use a kitchen blowtorch to add a toasty finish. Serve at room temperature.

Share this:

MCC cocktail with blackberry & rosemary

31 Dec

MCC with bruised blackberries and sprigs of rosemary. Cheers! Photography by Tasha Seccombe.


It’s the last day of 2017 and I’m spending it with family and friends at our favourite place in the world, Keurboomstrand. It’s been a good year, probably the best in the last 7 years since I’ve started this blog. I’ve made a few important decisions to minimize stress, to focus on my health and fitness, to spend more time with my family, to sleep more and to get rid of stuff that I didn’t really need. I’ve also narrowed down my food service portfolio to mostly content creation (recipes, photos and videos), which means a more focused approach with room for constant self-improving, less working hours, a less chaotic life in general and also finding myself in love with what I do all over again. What a joy! Although there’s a lot more changes to be made and implemented in my life and many fabulous new projects to be revealed in 2018, I think a toast is in order to celebrate 2017.

May your last day of 2017 end on an exceptionally high note, and may your 2018 reveal bright new opportunities! Let’s toast to love, health, freedom and more great choices in 2018. Cheers!

Note: This cocktail is so simple, yet it looks absolutely stunning. Bruised blackberries are added to your MCC flute along with a sprig of rosemary that aids as a fragrant stirring stick. It’s  a dramatic touch that will bring your party to life in an instant.


  • MCC (or sparkling wine or prosecco)
  • some blackberries
  • a few sprigs of fresh rosemary


Pour the MCC into the champagne flutes, but don’t fill it up right to the top yet (leave some space). Add a few blackberries to each glass and use a teaspoon to lightly crush them, releasing their purple juices. Add a sprig of rosemary to easy glass and serve immediately.

Share this:

Mango lassi popsicles with white chocolate and pistachios

21 Dec

Natural fruit, yoghurt and honey is all that’s inside these popsicles. Add white chocolate and pistachios and it’s a festive dessert fit for kings! Photography by Tasha Seccombe.


Mangoes are the kings of fruit, in my opinion. Velvety, rich and dense – they are just incredible to eat and so luxurious to use in smoothies and desserts.

If you don’t know the term “lassi”, it’s a popular Indian yoghurt-based smoothie, sometimes incorporating spices. You can make it using canned mango pulp out of season (contains less fibres), but it’s such a treat to use fresh ripe mangoes in season. A drizzle of honey adds extra sweetness, because when the lassi is frozen the sweetness is much less pronounced. When frozen solid, dip the popsicles in melted white chocolate and immediately into crushed pistachios for a truly elegant yet fun dessert. Loved by adults and kids alike!

Ingredients: (makes about 9 small popsicles, depending on the size of your popsicle moulds)

  • 1 large ripe mango, peeled and cut into cubes (pip discarded)
  • 250 ml plain yoghurt (I use double cream)
  • 15-30 ml honey
  • 80 g white chocolate
  • 1/4 cup shelled pistachios, roughly chopped


  1. Place the mango & yoghurt in a food processor and blend to a silky smooth pulp. Add honey to taste and blend again. Remember, the lassi will taste less sweet once it is frozen, so make it a touch sweeter than you think.
  2. Pour into popsicle moulds and add an ice cream stick. Freeze for at least 3 hours or until solid.
  3. Melt the chocolate in a small bowl in the microwave (30 seconds at a time, stirring until smooth). Carefully remove the popsicle from their moulds, one at a time, dipping them into the chocolate and then quickly sprinkle with chopped nuts. The chocolate will solidify quickly, so work as fast as you can. Arrange/balance the covered popsicles on a rack and immediately back into the freezer until ready to serve.
  4. Serve straight from the freezer.

Note: For a slightly more exotic flavour, add some crushed cardamom seeds to the mango lassi mixture before freezing.

Photography and styling: Tasha Seccombe

Recipe, text, food preparation and co-styling: Ilse van der Merwe

Share this:

Summer fruit caprese salad (with watermelon and nectarines)

20 Dec

This is the second recipe in a two-part series that I have created in collaboration with Galbani cheese using their soft mozzarella. I am such a fan of the classic caprese salad – an Italian crowd favourite of mozzarella, fresh tomato and basil leaves. I’ve done many caprese variations on my blog, but this is a fresh take using summer fruit instead of tomato and it works beautifully!

I’ve used a fruit baller to create beautiful watermelon balls (that almost resembles skinned tomatoes), or you can also use an ice-cream scoop. Then I added sliced nectarines, sliced mozzarella, fresh basil leaves, olive oil and balsamic vinegar, and lastly some salt flakes and freshly ground pepper. The sweet fruit pair incredibly well with all the savoury notes of the classic caprese – such a great, fresh, summery combo!

Buen appetito!

A spin on the classic caprese salad, using watermelon and nectarines instead of tomatoes. So fresh and summery!


Ingredients: (serves 6 as a side salad)

  • about 4 cups fresh watermelon, scooped into balls (or sliced into blocks)
  • about 4 ripe nectarines, sliced into wedges
  • 2 x 125 g balls of Galbani mozzarella, sliced
  • a handful fresh basil leaves
  • salt & freshly ground pepper, to taste
  • extra virgin olive oil, for drizzling
  • balsamic vinegar, for drizzling


  1. Arrange the scooped/sliced watermelon, nectarines and mozzarella on a large salad platter.
  2. Scatter with basil, then season with salt & pepper and drizzle with olive oil and balsamic vinegar.
  3. Serve at once, along with crusty bread to mop up the dressing.

Note: This salad needs to be served directly after plating, as it can wilt on standing.

Galbani mozzarella.

Share this:

Roasted tomato caprese bruschetta

18 Dec

It’s no secret that I adore the way that the Italians entertain, so when the team of Galbani approached me to develop two new recipes for their soft mozzarella featuring a caprese theme, I was over the moon!

This is the first recipe of our collaboration: roasted tomato caprese bruschetta. These roasted tomatoes are so very versatile and they keep in the fridge for at least a week. Serve them at room temperature with Galbani mozzarella and fresh basil on bruschetta, over freshly cooked pasta, on a large flatbread, or any way you want. The flavour of the roasted tomatoes are so sweet and intense, and it works wonderfully with the milky mozzarella and zippy basil.

Buon appetito!

Serve these bright caprese bruschettas to kick off your next summer dinner party in style.


Ingredients: (serves 6 as a snack)

  • 600 g small tomatoes, halved
  • salt & pepper
  • 5 ml sugar
  • 60 ml extra virgin olive oil
  • 15 ml red wine vinegar
  • a few sprigs thyme, stalks removed
  • 1 baguette loaf, sliced
  • olive oil for brushing
  • 1 clove garlic, for rubbing
  • 2 x 125 g Galbani mozzarella balls, sliced thinly
  • fresh basil leaves, for serving


  1. Preheat oven to 180 C.
  2. Place halved tomatoes on a baking tray and spread out in a single layer. Season with salt & pepper, sprinkle with sugar, olive oil, vinegar and thyme. Give it a gentle shake, then roast at 180 C for 50 minutes or until it starts to go sticky and brown on the edges. Remove from the oven and transfer to a jar.
  3. Turn the oven’s temperature up to 200 C. Arrange the sliced baguette on another baking tray. Brush the slices with oil and season with salt & pepper, then bake for 8-10 minute or lightly golden. Remove from the oven and quickly rub each slice with the garlic.
  4. Arrange slices on a serving board, top with sliced mozzarella, some roasted tomatoes and a few basil leaves. Serve immediately.

Note: These are best served at room temperature, using freshly toasted baguette. Make the tomatoes ahead and keep them in the fridge. Bring the tomatoes and mozzarella to room temperature before serving.

The classic caprese combo of mozzarella, tomatoes and basil is a firm favourite at any table.

Share this:

Review: The LG Neochef

4 Dec

A few weeks ago, I received a brand new LG Neochef microwave to review and keep. Our previous microwave was on its very last legs (we bought it 15 years ago from a friend, second hand, and although it has warmed many a leftover it was time to step down) so the timing was impeccable.

The thing is: you get microwaves, and then you get the LG Neochef. I’ve heard a few rumors about this machine, but it turned out I was even more impressed than I anticipated. I don’t like reviews that are too technical, so here is the bottom line: this is not only a spacious and beautiful microwave, it is also a smart oven. As in, a real oven that can bake, roast and grill. And you know what, it can even be a microwave and an oven at the same time, so your cooking times can pretty much be cut in half, if that’s what you want (that’s the “smart inverter technology” that LG is talking about).

The top reason I love this microwave so much is because of it’s superb, even heating. Food actually gets heated throughout (unlike other microwaves scorching the sides or completely overheating the middle). And butter actually gets properly softened (not half hard and half melted, like my previous microwave did, even on low heat).

I also love it because it is really spacious at 39 liter capacity, it truly looks sleek in a minimalist way, and it is very user friendly – it does everything I want it to do, without me searching for the booklet to look up a setting. I probably won’t end up doing a lot of baking in this microwave, only because I usually bake large quantities of stuff at once and that’s what my oven it for. But I do use and need a microwave daily and cannot do without it: for melting chocolate, for softening butter, for heating milk when baking sponge cakes, for defrosting meat, and so forth and so forth. It works like a dream – even the “time is up” tune sounds great.

The LG Neochef retails for R5499-R6499, depending on the retailer.

I’ll be doing a recipe post using the LG Neochef soon, so keep an eye out. Happy cooking!



If you want to read what LG says about their machine, here’s the full press release:

Combining a convenient design, subtle minimalism and the latest Smart Inverter technology from LG Electronics (LG), the new NeoChef™ takes culinary and microwave ovens to a new level. With the latest design trends, the microwave is both minimalistic and accessible, instantly bringing a touch of class to any kitchen. The ergonomic NeoChef features a simple intuitive control interface as well as a range of hygiene-enhancing features including Anti-Bacterial EasyClean™ that help users keep their ovens clean and fresh.

This elegant LG NeoChef has a unified tempered glass front, a refined matte exterior and is ergonomically designed with a rounded pocket-style handle and diamond cut dial weds form function to not only deliver the ultimate in precision and user-convenience, but to seamlessly blend in with the decor of any kitchen. To simplify operation, the NeoChef extends its usability features into input with its simple intuitive sliding touch control. The advanced microwave has received multiple world-renowned design awards including the 2015 PIN UP Design Award and the 2015 Good Design Award.

Equipped with LG’s unique Smart Inverter, there’s no cooking job the NeoChef can’t handle. The oven uses linear power control between 300 to 1,200 watts to evenly cook or defrost food, while at the same time preserving nutrients and locking in flavour. The Smart Inverter also boosts efficiency, as its motor has a 1200-watt maximum power output.

In addition, LG’s advanced microwave can be used to make healthy, lactobacilli-infused yogurt, and with its Healthy Fry feature is even capable of preserving the distinct taste of each dish while making them healthier, with less oil and 72 percent less fat.

The NeoChef also packs a number of features designed to increase cleanliness and streamline the cooking experience. The Anti-Bacterial EasyClean Coating makes it harder for dangerous contaminants to take root, eliminating 99.99 percent of harmful bacteria.

Equipped with a number of convenience-enhancing features such as its innovative, hexagonal turntable, as well as an energy efficient interior LED lamp that is three times brighter than conventional models, users can easily monitor the entire cooking process.With its compact exterior size, the microwave is at home in any kitchen while it is still able to accommodate large and tall dishes with its increased internal capacity.

“At LG, we’re dedicated to creating appliances with our consumers in mind, and as such we’ve developed this striking new microwave with functionality and beautiful design that will add a touch of class to any kitchen,” said Sofia Kim, MEA Marketing Cooking Team. “Powered by our unique Smart Inverter technology, the NeoChef efficiently and effectively reheats and defrosts food, decreases cooking times and makes it easier than ever for users to prepare delicious, highly-nutritious meals.”


Share this: