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Farm to Table Festival at Boschendal, 23 & 24 April

April 21, 2016April 21, 2016

A week ago I had the privilege of joining a handful of guests at Boschendal Farm for an intimate farm-to-table showcase. This historical farm dating from 1685, situated between Stellenbosch …

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Easy salted chocolate fudge with cranberries & nuts

March 24, 2016March 24, 2016

While browsing through December 2014’s Taste Magazine, I came across this decadent recipe for salted chocolate fudge with cinnamon and pecan nuts by Abigail Donnelly. Lesson no.1: Never get rid …

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Dinner at Makaron Restaurant with new chef Lucas Carstens

Updated on March 7, 2016March 5, 2016

After a magnificent era with head chef Tanja Kruger at Majeka House‘s Makaron Restaurant, chef Lucas Carstens took over the reigns in November 2015. Under the guidance of Pete Goffe-Wood …

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Quick braaied lamb shawarmas

January 14, 2016January 14, 2016

Whenever I go to the Stellenbosch Slowmarket, I order a lamb shawarma for lunch. The guys at this stall make seriously awesome shawarmas, dripping with juicy marinated meat and tahini, …

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Scott’s bread

Updated on August 21, 2018January 11, 2016

Scott Armstrong joined the team at The Demo Kitchen in May 2015 as an intern – part of his practical experience (food media) for his chef’s course at the Institute …

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Jerusalem hummus

January 7, 2016January 7, 2016

I’ve made many, many batches of hummus in my life. I’ve searched for the best authentic recipes, but I’ve also devised shortcuts for quick fixes. This recipe is adapted from …

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Avo & blueberry salad with spinach, fennel & feta

January 6, 2016January 6, 2016

Summer is reigning supreme in the Cape Winelands, with blazing hot weather that smells like wine tasting and picnics. I’m always looking for fresh salad ideas, especially when entertaining friends …

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Granola with almonds & cranberries

January 4, 2016January 4, 2016

With summer reigning supreme in South Africa, I am welcoming every chance for an early morning run before the heat sets into full swing. After runs like these, all I …

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Bistro 13’s Summer Menu Preview

Updated on December 13, 2015November 30, 2015

A few weeks ago I had the privilege of attending the first birthday celebration of Bistro 13 just outside Stellenbosch, owned by chef Nick van Wyk and cricketer Faf du …

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PEPPADEW® Pasta Sauce Recipe: BBQ marinade for meat

October 27, 2015October 27, 2015

I recently had the pleasure of creating two new recipes for Peppadew®, using their convenient pasta sauce range. This is my second recipe: a versatile and fragrant BBQ meat marinade. …

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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. 🍌
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