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 …
Easy coronation chicken pasta salad
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 …
Pearl barley pilaf with Brussels sprouts & almonds
This comforting, earthy barley dish is filled with texture, spices and even some sweetness. The list of ingredients might seem long here, but don’t be discouraged ‒ they’re all relatively …
Creamy chicken, leek & mushroom casserole with Cape tawny
This kind of soft-and-saucy food is the stuff my midweek dinner dreams are made of, and one of the most popular Autumnal recipes from my second book Simply Seasonal. I …
Fig focaccia with green olives, rosemary and blue cheese spread
As we’re nearing the last few weeks of fig season in South Africa, I’m feeling inspired to celebrate this royal purple fruit with a new recipe. After seeing Mynhardt Joubert’s …