After Nicola and Tasha suggested that we shoot a type of brittle, I did some research and put a recipe together from my previous experience with sugar caramel. Nut brittle …
Preserved quinces in vanilla syrup
While many South African cooks and food writers often reminisce about their childhoods filled with quince memories, I only discovered these strange fruit in my adult years. At a friend’s …
A dried fruit feast with Cecilia’s Farm
A few weeks ago I hosted 12 guests at the demo KITCHEN in Stellenbosch for a night of deliciousness in colaboration with Cecilia’s Farm. These guys make the most amazing …
Orange & beetroot salad with wild rice
As a self-confessed sweet tooth, I sometimes need a bit of extra conviction to make salads during winter time. Most of the time, the weather just drives me to eat …
Croque madame
Still wondering what the big difference is between a croque madame and a croque monsieur? An egg. And the egg is placed on top of the croque madame – not …
Spiced orange marmalade
I would love to say that I grew up with marmalade and loved it from the start, but I didn’t. I grew up with sweeter-than-sweet apricot jam, and didn’t like …
Orzo salad with chorizo, spinach & parmesan
Orzo (also called risoni or rosmarino) is a type of short cut pasta, shaped like a long flat grain of rice. While my mother served it to us plain as …
Spicy chicken livers on creamy polenta
Although mealtimes are mostly considered occasions of togetherness and sharing, there are some things that I love to eat when I’m all on my own. One of these companionless meals …
THE DEMO KITCHEN is open
After months of planning, dreaming, building and visualizing, it gives me tremendous pleasure to introduce my brand new project to you. Situated in central Stellenbosch, the demo KITCHEN is a …
Two of the best malva pudding recipes
This is my third post about malva pudding in the past 3 years – just shows how much I love this classic South African dessert! I first posted about it …