Ceviche can be enjoyed any time of year, for brunch, lunch or as an elegant dinner starter. If you’re not familiar with this classic Peruvian dish, it is fish (or …
LemonGold ceviche (with guacamole on crostinis)
Category:
Fish
Coconut prawn curry
This Cape Malay-style prawn curry is mild and beautifully fragrant. Ground fennel and cardamom create extra aromatic depth. Enjoy it with a glass of Perdeberg’s Endura Chenin Blanc 2021 – …
Baked spiced yellowtail with roasted fennel, tomatoes and red pepper
This easy, simple, baked fish recipe delivers big on fragrant North-African and Mediterranean-style flavours, with the comforting umami of roast vegetables. Fennel brings a brightness to the dish, and the …
Tuna tartare salad with sesame soy emulsion
What’s better than a super fresh tuna steak? A super fresh tuna steak that has been ethically caught, one-by-one, in the wild using traceable small-scale fishing boats around Cape Town …
Hake, herb and spring vegetable spaghetti
September is Heart Health Awareness Month and I’ve partnered with I&J and MSC to bring you this scrumptious, easy, #feelgoodseafood hake pasta recipe. In case you don’t know, the heart-healthy mark …
Italian-style hake with lemon butter, capers and parsley
This punchy, easy, big flavour recipe is the third in a four-part series that I’ve created in collaboration with LemonGold. It’s based on the superb Italian classic, fish “piccata” – …
Step-by-step: How to hot-smoke trout at home
There are few things as delicious as hot-smoked trout. Perfectly flaky, buttery and tender, with a deeply aromatic smoky flavour. Hot-smoking is a technique that uses medium high heat …
Smoked snoek and artichoke pie
I’ve been craving a smoked fish pie for weeks (because of a packet of smoked snoek in my freezer) and I finally got to baking one. This must be …
Crumbed hake fingers
If you’re wondering what to do with that packet of frozen hake fillets in your freezer, this is a pretty good call. It’s the same recipe than what I’d usually …
Mussels, the Duinhuis way
Over the past year, I’ve been in the privileged position to become acquainted with one of the doyennes of the Western Cape food scene, Isabella Niehaus. After being a magazine fashion …