What would the festive season be without a classic, trusty snack board? A laid back selection of cheese, crackers and fruit is the simplest and most popular way to entertain …
A festive snack wreath with cheese and cracker truffles
Hot smoked trout fillet with asparagus & hollandaise
This elegant meal must be one of the simplest yet most delicious spring or summer lunches. A fresh fillet of trout, hot-smoked at home using a few simple, accessible tools, …
Easy condensed milk flan
To me, baked custard is the ultimate dessert. Whether it’s creme caramel, creme bruleé or any variation on it, it’s where my mind sinks into a dreamy state of bliss. …
Easy coronation chicken pasta salad
As the earliest signs of Spring are rearing their fragrant heads around me, I start longing for the comfort of cold and room temperature picnic food. This super easy coronation …
LemonGold ceviche (with guacamole on crostinis)
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 …
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 – …
ClemenGold cake with sour cream glaze
This golden ring cake makes the most of bright ClemenGolds with all the flavour of whole fruit – they’re seedless mandarins, so you can use the whole fruit skin-and-all after …
LemonGold Hollandaise
Nothing beats the luscious texture and zesty flavour of a buttery hollandaise sauce! Spooned over poached eggs on English muffins or toast, Eggs Benedict quickly became one of the most …
Baked gnocchi with mushrooms, spinach and mature gouda
This creamy casserole is oozing with umami – a decadent mixture of melted nutty mature gouda, shitake mushrooms, baby spinach, pillowy gnocchi, herbs and cream with a hint of smoked …
Chicken liver pâté with brandy and thyme
This easy recipe is from my first book, Cape Mediterranean, published in 2019 by Penguin Random House. I’ve made it too many times to count – sometimes substituting the brandy …