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Review: KitchenAid launches new range

Updated on September 16, 2013September 16, 2013

I was invited to attend the launch of KitchenAid Africa‘s new range of artisan kitchen appliances at their offices in Milnerton last week. Being a huge fan of KitchenAid for …

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Chocolate oil cake

September 11, 2013September 11, 2013

My good friend Inke Gouws Sandri shares my love for baking. We were pregnant at the same time in 2010 (our babies even had the same due date), and during …

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Review: Gourmet Braai Festival at Hidden Valley

Updated on September 18, 2013September 10, 2013

I was invited to attend the Hidden Valley Gourmet Braai & Wine Festival on Saturday the 31st of August. Knowing that Chef Bertus Basson would be in charge of the …

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Cheat’s “macarons” with jam and cream

September 4, 2013September 4, 2013

There is a universal love all over the world for cake with cream and jam; it’s an age-old trend. You’ll find it in the form of swiss rolls, cream cakes, …

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Review: Nederburg goes nose to tail

Updated on September 3, 2013September 3, 2013

Nederburg recently launched a new member of their Heritage Heroes gourmet wine selection: The Beautiful Lady, a 2012 Gewurtztraminer. I was invited to join in the celebrations at Kitchen Cowboys …

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The Food Fox’s Kitchen

September 3, 2013September 3, 2013
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Classic French Coq au Vin

Updated on July 7, 2018September 2, 2013

Over the past few days, we’ve been bombarbed by torrential rains in the Cape. It’s been the most rain we’ve had all winter, coupled with stormy winds – terrible weather …

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The Food Fox’s Kitchen

August 26, 2013August 26, 2013
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Review: Lunch at Cuvée, Simonsig

Updated on August 21, 2013August 21, 2013

I was invited for lunch last week at Simonsig Estate‘s Cuvée restaurant. Although Simonsig is not far from where I live, I’ve never had the opportunity to eat at Cuvée …

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Tanja Kruger’s dark chocolate fondant

August 19, 2013August 19, 2013

After his trip to Belgium in January, my brother brought me a huge chunk of fabulous Belgian dark chocolate. Fighting my urge to devour it before I would have to …

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Ilse van der Merwe

the_foodfox

Cookbook author, recipe developer, content creator & food stylist.
📘#CapeMediterranean
📙#SimplySeasonal
📗#EasyAlFresco
Another perfect sunset gathering in Stellenbosch a Another perfect sunset gathering in Stellenbosch at the second last Street Soiree for this season!! Thank you @visitstellenboschnow for this vibrant initiative. 🥂
Such a privilege to catch up with many fabulous in Such a privilege to catch up with many fabulous industry friends, like @johanealet, @drizzleanddip & @anel.potgieter at the recent @iloveavossa breakfast! Thank you @fourandtwentycafe for the delicious avo inspired feast. #addanavo
Yesterday morning, I had a front row seat at @lamo Yesterday morning, I had a front row seat at @lamottewine Bakery, learning from and listening to Austrian-born Master Baker Markus Färbinger and the head baker at La Motte Bakery, Ricardo Slawers. Bread is one of the most ancient forms of civilisation. To me, it resembles my love for food, simplified. The heart of cooking. The essence of the art of baking. La Motte is also home to one of the oldest watermills in South Africa, recently fully restored. Do yourself a favour: if you love bread (and/or pastries), schedule a trip to La Motte’s French inspired bakery (Boulangerie), and buy a loaf of bread that tickles your fancy. They have a wide array, but be adventurous and try a few that you have not seen before. Their classic Sourdough Loaf is a must, but then there is also the Motte Loaf (more dense with some rye, yes try it!) and the ciabatta variations, and seasonal breads (like mosbolletjies and blueberry flatbreads) and the evergreen croissant (a bread, not a pastry!). Take The Mill Walk, see ancient milling stones, and La Motte’s very own restored historical watermill. To store a standard loaf of artisanal bread, wrap it in paper or baking paper (or foil), then tightly in plastic with the least amount of air possible. This way, your loaf will age, not spoil. Stored correctly, some denser loaves will last for 10 days without refrigeration. For smaller households, freeze half the loaf immediately and use the rest as needed, aged appropriately, almost like a good steak or a cheese. The more I learn about bread, the more I love it. Thank you Marcus, Ricardo and team @lamottewine. xxx
We visited @lamottewine today, not once, but TWICE We visited @lamottewine today, not once, but TWICE! First for a quick pastry & coffee before strolling the Franschhoek town market, then for lunch at the newly renovated L’Ami restaurant where Richard Carstens and his team prepared us the most exquisite feast. I’m so happy that La Motte’s restaurant space is open again! There are few spaces more tranquil and more beautiful to spend an afternoon, leisurely sipping wine and enjoying the finest fare. Their generous, welcoming hospitality (thanks Vuyo!) and honest, delicious food deliver an integrity that is hard to match. Wander through the newly curated art spaces and linger longer at the farm shop and “spens”. My heart, belly and soul are filled to the brim. Thank you @lamottewine! Can’t wait to do this again soon. 🌟🥂And thank you @schalkthundermerwe & Valki for filming many of these clips on my instruction - so patiently. 😉
Slow Saturdays. 🌟 PS: Notice who has taken a ne Slow Saturdays. 🌟 PS: Notice who has taken a new interest in my old camera. 📷 🙌🙌🙌 #LaMotteBakery
Just received my author's copy of the 5th print ru Just received my author's copy of the 5th print run of Cape Mediterranean and I feel so incredibly proud and grateful!! This was my first book, published back in 2019, and I still cook from it often. My family and friends all have copies and they cook from it even more often than I do. It has become somewhat of a "signature menu guide" for so many of our gatherings, like a food soundtrack to our lives. And THAT is the reason why cookbooks matter: it's a tangible, reliable tool for igniting meaningful life moments. I cannot WAIT to share my 4th and newest cookbook with you later this year! And after releasing that book, I'm going to start working on a Cape Mediterranean sequel - it's written in the stars... Thank you once again to Linda de Villiers of @penguinbookssouthafrica who believed in my rookie book proposal for Cape Mediterranean and gave me a chance. To be able to write "author" on forms when they ask what you do for a living, is one of my greatest pleasures in life!!! (Cape Mediterranean photography by @tashaseccombe. First printed in 2019, reprinted in 2021, 2022, 2023, 2025.)
I'm so excited to share this recipe with you! This I'm so excited to share this recipe with you! This is my South African corn version of a lemony risotto, and the perfect partner to these wild caught pan fried Cape bream fillets from @abalobi_app, spiced with masala. Round if off with a fresh herb and cucumber salsa and serve with a chilled glass of @radford_dale Vinum Chardonnay – a generous, balanced wine with refreshing citrus notes made from coastal Stellenbosch grapes. Find the recipe link in my bio. Wishing you a very happy weekend!
Such a VIBE at yesterday’s Street Soiree!! Well Such a VIBE at yesterday’s Street Soiree!! Well done @visitstellenboschnow! 🥂Every 2 weeks on a Wednesday from 6-8pm (during summer), tickets R220 including tasting glass and 10 tokens plus live music. Cap classique served too! More summer evenings like these please! ☀️
I'm longing for this condensed milk flan today! On I'm longing for this condensed milk flan today! One of the easiest recipes to make (I promise) from my website, posted August 2023. I'm heading straight to the shop now to buy a can of condensed milk and some eggs... Recipe link in my bio. Happy Thursday! #cremecaramel #flan
One of the food visuals that I created for @hausby One of the food visuals that I created for @hausbyhertex was this simple cheese tower - all sourced from Wild Peacock Deli in Stellenbosch - served on these stunning marble cake stands from Hertex Haus. The large brie and top truckle are from @dalewoodfromage (Brie Superlatif & Boland), the middle truckle from @langbakencheese (Williston). How stunning are these natural rinds! One of my all-time favourite ways to entertain without effort is a generous cheese spread with fresh fruit, preserves & bread/crackers. I know large truckles might seem intimidating in terms of cost, but if you have a bigger gathering it is SO worth it. Remember, there are many smaller truckles and whole bries and camemberts available too.
Say hello to the brand new Harvest Crockery Collec Say hello to the brand new Harvest Crockery Collection by @hausbyhertex - a beautiful selection of ceramics and wooden trays in various shapes and sizes that I got to fill and style with my food during this shoot. I'll share more photos in my stories of the full styled set-up, it was a stunning location. These are some of the food close-ups that I took while on set - a selection of dips and casual eats (you'll find some of the recipes via @hausbyhertex website). Thank you Lisa Mouton for snapping me in this beautiful landscape - I'll treasure these photos forever, so much joy to be doing what I love! Shop this collection: Use my code FOODFOX15 to receive 15% off all full-priced merchandise on hertexhaus.co.za (I'll put the link to the in my bio) Valid until 31 March 2025. Offer applies exclusively to online purchases on hertexhaus.co.za. Cannot be combined with other promotions, discounts, or offers. Promo code must be entered at checkout to redeem the discount.
So fantastic how this recipe comes out exactly lik So fantastic how this recipe comes out exactly like the picture, every single time! One of my favourite bread recipes ever, from my book Easy Al Fresco. 🙌👌
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