Skip to Content
  • Videos
  • About
  • Home
  • Breakfast
  • Veg, salads, soups
  • Pasta & Pizza
  • Meat
  • Fish
  • Dessert
  • Baked
  • Drinks
  • A B O U T

Pulled pork sliders with BBQ sauce & slaw

Updated on August 21, 2018August 21, 2018

Although I don’t eat meat every day, few things give me more pleasure than cooking a large pork roast. Pork is so versatile, flavoursome and easy to handle. I’ve read …

Continue Reading

How to make soft hamburger buns

Updated on August 17, 2018August 14, 2018

A few weeks ago I started a new collaboration with Kenwood South Africa. In my role as brand ambassador over the next few months, I have received their Chef XL …

Continue Reading

Lunch at Waverley Hills and a stayover at Orchard Stay, Wolseley

Updated on July 31, 2018July 30, 2018

  We were recently invited to visit Waverley Hills for a taste of their new menu, and a stayover afterwards at Orchard Stay – all in the beautiful Wolseley countryside …

Continue Reading

Beef & Gruyère lasagne

July 25, 2018July 25, 2018

I’m a huge fan of Terra del Capo – the Italian-inspired wine range & destination by Rupert Wines, a premium wine estate situated on the outskirts of Franschhoek. Apart from …

Continue Reading

Mutton shank on hummus with roasted red onion and brown sugar pumpkin

July 10, 2018July 10, 2018

  My husband just returned from a week in Porto and I wanted to welcome him home with a special dinner. I had a beautiful 1kg mutton shank in the …

Continue Reading

Simple jam crumble tart

July 9, 2018July 9, 2018

  I am always inspired by recipes that require just a few basic pantry ingredients. In saying that, I also realize that there are so many people who don’t have …

Continue Reading

Butterflied leg of lamb with chimichurri, feta & rosmarino

July 7, 2018July 7, 2018

  These are some of the flavours and textures that I love most: silky rosmarino (orzo) pasta cooked to al dente perfection and coated lightly in the finest olive oil, …

Continue Reading

The A to Z of Stellenbosch – a #WinterWinederland

July 4, 2018July 4, 2018

We recently had the great pleasure of taking part in a campaign by Stellenbosch Wine Routes, the #AtoZofStellenbosch (#visitStellenbosch, #WinterWinederland) where we received a few letters of the alphabet to …

Continue Reading

Lanzerac: The jewel of Stellenbosch is back and better than ever

Updated on July 3, 2018July 3, 2018

It’s no exaggeration to say that Lanzerac is an iconic landmark in Stellenbosch. David Rawdon was the first hotelier to convert the historical homestead and outbuildings – first established in …

Continue Reading

Lamb meatballs in smoky tomato sauce

June 28, 2018June 28, 2018

  After the winter solstice has come and gone a few days ago, we can safely say that we’re smack bam in the middle of the coldest season in the …

Continue Reading

Posts pagination

Previous Page 1 … Page 16 Page 17 Page 18 … Page 61 Next
the_foodfox

the_foodfox
Behind the scenes, styling video sets with @dpkpro Behind the scenes, styling video sets with @dpkproductions for @inapaarmanskitchen today. Magical garden setting! ✨🍃Dankie @dirkievdm vir die lekker foto!
I recently had the pleasure of creating recipes fo I recently had the pleasure of creating recipes for @compagniesdrift Wines, with photography by my good friend @tashaseccombe. Their red blend, the Cabernet Sauvignon Merlot 2021, is a wonderful any-day-of-the-week wine which lends itself to easy and informal foods like pizza, braaied meats and boerewors, or tomato based pasta. This is my Chicago-inspired rendition of a South African boerewors roll - a hearty, deep dish pizza pie with nuggets of beef boerewors, drenched in a delicious tomato sauce, topped with roasted baby tomatoes and some sliced red onion (tastes like “smoor”!). Oh, and did I mention three types of cheese? If you haven't had a deep dish pizza pie before, it tastes exactly like a pizza, but slices and behaves like a pie. You'd imagine that the sauce and toppings might be "swimming" in there, but they don't - the filling is quite stable when it rests for a few minutes. Make sure to bake it at a high temperature to make sure the crust turns dark brown and is fully cooked. So generous and so delicious! Get the full recipe at the link in my bio. 🍕🍷
There's a faint drizzle in the quiet grey morning There's a faint drizzle in the quiet grey morning air today, and I'm longing for a pot of steaming soup or chowder. Also very keen to use this sexy, generous Le Creuset oval casserole again, as it usually spells "comfort" and "company". Find the recipe for this Mediterranean-style Smoked Pork Minestrone (first posted in 2021) at the link in my bio - hearty food, best served in abundance! (@lecreusetsa oval casserole in Agave. 💙)
This custard layer cake recipe is probably my favo This custard layer cake recipe is probably my favourite cake recipe on my blog, and I've made it too many times to count. I posted it back in 2012, with the original recipe from my childhood friend Martinette Basson. I've since started making the frosting in a food processor rather than with electric hand beaters, and it gives a smoother result. The toasted desiccated coconut on top is a must! Find the recipe link in my bio. Happy Tuesday! (photography by @tashaseccombe) #custardcake
I simply cannot do without my morning ritual of co I simply cannot do without my morning ritual of coffee (or tea, as this photo was taken at Tasha's house, the queen of making tea!) and my home baked rusks. This photo is from my second book Simply Seasonal taken by @tashaseccombe. I've adapted the recipe so many times over the years to make it even better, and have just updated the original post on my blog too (you'll find the link in my bio). I'd also like to update the printed version of this recipe with the following note: my recipe says to use "stone ground unsifted whole wheat flour", BUT over the past 18 months I've started using brown bread flour (preferably stone ground), and it gives a much more stable, less crumbly result. So if you also love a buttermilk-based breakfast rusk that is crammed full of fibre, nuts and seeds, this recipe is a keeper! Find it at the link in my bio. ☕
My one and only teenager.❤️✨ My one and only teenager.❤️✨
Still dreaming of Monday’s lunch at @thetable_de Still dreaming of Monday’s lunch at @thetable_demeye with @safarisandra & family - absolutely DELICIOUS!! ✨👌🍷PS: those caramel cubes are compressed layered deep fried POTATOES. I mean, can you even comprehend?? 🥔⭐️
We went to visit @spierwinefarm’s #LightArtFesti We went to visit @spierwinefarm’s #LightArtFestival last night for the second time since the opening on the 1st of March - it’s so magical! ✨ Take a friend or the whole family, book a picnic or build your own from the Picnickery shop, sit back on the lawns and then take a stroll when the sun has set. Entrance is FREE and the exhibition is open until the 1st of April. A must visit!! 💡🍷🧺
Do you love South African "skilpadjies"? I do! Thi Do you love South African "skilpadjies"? I do! This "Skilpadjie" Lamb Roast is the bigger brother of the legendary, rich and fatty braai snack - a deboned butterflied leg of lamb stuffed with liver and sausage, covered in netting fat, roasted and served with the most delicious gravy. It pairs beautifully with the @radford_dale Frankenstein Pinotage, cutting through the richness of the fat and the slight bitterness of the liver. Who would have thought that this "ugly duckling" roast can become a swan-like Easter centerpiece? Get the full recipe at the link in my bio. ❤️🍷
Thank you @iloveavossa for a delicious lunch yeste Thank you @iloveavossa for a delicious lunch yesterday at @thebaileybychefswarehouse. 🥑 What a joy to see so many industry friends, we should do this more often!! ⭐️🤗 Thanks @drizzleanddip & @carmenniehaussa & Dereck for the lovely company. 💛 #addanavo
WIN a Weber Anniversary Kettle Braai, a case of KW WIN a Weber Anniversary Kettle Braai, a case of KWV wine and lots more with Cathedral Cellar, Weber South Africa and Willow Creek olive oil: @KWV_CatheralCellar Cathedral, in partnership with @WeberBraaiSA Weber and @WillowCreekOliveEstate, invites all food and wine enthusiasts to seize a remarkable opportunity to win a Anniversary Weber Kettle Braai plus many more outstanding prizes. This collaboration is a toast to the seamless blend of tradition and innovation, showcasing Cathedral Cellar’s deep-rooted wine heritage, Weber’s state-of-the-art outdoor cooking solutions, and Willow Creek’s commitment to rich food traditions. Thank you to @kwv_cathedralcellar, @mynhardtj, @willowcreekoliveestate, @weberbraaisa, @wildkalahari & @xtn_family_farm for today’s delicious lunch!! The grand prize: - One fortunate winner will be awarded the grand prize, featuring a CASE of Cathedral Cellar wines, valued at R 1200, offering a journey through their finest selections. - A bottle of Willow Creek Olive Estate Prive, valued at R 600, to enrich your dishes with unparalleled flavour. - A Weber Anniversary Kettle Braai, valued at R8 699 AS WELL AS a Pizza Stone slab to perfect your rustic pizzas, valued at R 1 499. Find @mynhardtj’s recipe for this kettle braaied lamb shoulder with musabaha in my stories. See @KWV_CatheralCellar for information on how to ENTER. Good luck!
CHOCOLATE CHUNK BANANA BREAD. I haven't posted a n CHOCOLATE CHUNK BANANA BREAD. I haven't posted a new recipe here for a while, since most of the content that I style and shoot mostly end up on the websites and social platforms of clients, and not necessarily my own! I should probably share more of that more often. But today, I'd LOVE to share this faaaahbulous, decadent chocolate chunk banana loaf recipe with you. It contains 5 bananas and 150 g chocolate, so it's relatively good for your body but SO good for your joy levels! Super soft and squidgy, it is made with yoghurt and baking soda, and best eaten as is (honestly, no extra butter needed). I keep it in the fridge for a few days and eat thick slices as a mid morning treat with my coffee. Oh, and you can really go to the dark side with those overripe bananas - they make the very best banana loaves. Full recipe at the link in my bio. 🍌
Load More… Follow on Instagram
© Copyright 2025 . All Rights Reserved. Chic Lite | Developed By Rara Themes. Powered by WordPress.