The colder months in Stellenbosch are magical. Trees turn gold to orange to deeply auburn, then shed their colourful leaves in the streets before standing bare against the moody grey …
Category:
Pizza & Pasta
Potato gnocchi with panfried mushrooms & sage butter
Potato gnocchi has a bad reputation for being difficult and temperamental. I recently got the hang of it and it is now a regular favourite in my household. It’s amazing …
Spinach ravioli with smoked mozzarella & fresh tomato sauce
This Friday we’ll be celebrating Women’s Day – a day where we are reminded that women played a big role in South Africa’s human rights history. Back in 1965, a …
Spaghetti with roasted cauliflower, blue cheese and walnuts
This dish was born out of a shameless craving for the taste of parmesan-roasted cauliflower, rich blue cheese and toasted walnuts. Not an everyday combo, I know. It could have …
Orzo with roasted tomatoes and feta
My good friend and fellow blogger Jane-Anne Hobbs recently published an outstanding recipe for a Greek roasted lamb dish with orzo, “Mike’s Youvetsi”. She made this dish for us at …
Pissaladière with caramelized onions, anchovies and olives
Pissaladière is a classic dish from the south of France – an intensely tasty type of pizza/tart topped with caramelized onions (or onion confit), anchovies, olives and fresh herbs like …
Roasted butternut and three cheeses ravioli with sage butter
As the days are drawing darker and colder, all I want for dinner is comfort food. Not necessarily buckets full of mac ‘n cheese, but definitely something buttery and indulgent. …
Pea and parmesan risotto
Risotto is such a versatile dish. It can be a starter, it can be a main meal, it can be lunch, it can be dinner. It can be hearty and …
Ricotta gnudi with pomodoro sauce
My new business partner, Francille van Tiddens, recently sent me a recipe for ricotta gnudi via Bon Appetit’s online magazine. I’ll reveal more about our exciting new venture soon – …
Summer linguine with basil & cashew pesto
Every time I eat linguine or spaghetti with a basic basil pesto, I feel very Italian – in a “pretend” kind of way. It is the opposite of what we …