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Win 2 tickets to the Taste of Cape Town Festival!

Apr 21, 2011Apr 21, 2011

Taste of Cape Town Festival offers readers of The Food Fox BLOG a competition giveaway where you can win a double set of complimentary tickets to the festival on Thursday …

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Split pea soup with smoked pork hocks

Apr 20, 2011Apr 20, 2011

With the African summer sun starting to fade, autumn comfort food is taking center stage in my kitchen.  My split pea soup with smoked pork hocks is a seriously simple, …

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Sannie Smit’s Chocolate Chip Cookies

Apr 14, 2011Apr 14, 2011

Classic, chewy, American-style choc chip cookies.

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I love “pampoentert” (pumpkin tart)

Apr 12, 2011Apr 12, 2011

I love pumpkin fritters. In Afrikaans we call it “pampoenkoekies”: those little round yellow pan-fried bundles of joy topped with cinnamon sugar. It just sounds much nicer in Afrikaans. It …

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Red Velvet Cupcakes: following the craze…

Updated on Mar 25, 2013Mar 28, 2011

The food world have been crazy about cupcakes for the last few years. There are just so many cupcakes around these days, my eyes hurt. In fact, I’ve been bombarded …

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Easy peasy pavlova that’ll impress your guests

Updated on Mar 25, 2013Mar 21, 2011

Pavlova must be one of the most beautiful desserts in the world. The fantastic thing is that it’s dead easy to make, and it never seizes to impress my guests. …

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Pizza my way

Mar 15, 2011Mar 15, 2011

I started making pizzas at home about 3 years ago. I got the recipe for the pizza base out of “Huisgenoot Top 500 Wenresepte”, and I haven’t looked back since. …

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Summer sunshine fridge tart

Mar 14, 2011Mar 14, 2011

My Mother makes a cottage cheese fridge tart that I absolutely cannot resist. She makes it for all special occasions, and always have it ready in the fridge when we …

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Watermelon “carpacchio” with gorgonzola, almonds, cucumber and crushed basil oil

Mar 10, 2011Mar 10, 2011

I bought a massive watermelon 2 days ago, so big and heavy I could almost not pick it up. It was on special, so I just crossed my fingers hoping …

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Classic chocolate mousse

Updated on Oct 6, 2012Mar 7, 2011

I have a confession to make. After my blog post on tiramisu last week, where I mentioned what a sucker I am for mousse desserts, I talked myself into such …

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the_foodfox

the_foodfox
WIN A COOK-ALONG: October is #MarineMonth, and “ WIN A COOK-ALONG: October is #MarineMonth, and “for the sake of Cape Hake”, I&J and @mscinafrica have invited me to an exclusive cooking class with acclaimed chef Reuben Riffel – and here’s the best part – I can bring one person with me! To stand a chance to join me and @chefreubenriffel, follow @iandjltd and @mscinafrica, and write in the comment section why you would like to be part of the cooking class and that person could be you. The competition ends on Friday, 14 October 2022. Scan the QR code for T’s & C’s #ForTheSakeOfCapeHake #SustainableSeafood #CapeHake👩🏽‍🍳 @eastafternoon @sifo_the_cooking_husband @hush_in_my_kitchen @mealswithtumi @treetz_by_reez 🐟 My lucky cooking partner will be randomly selected by the organisers. 🙌🌟🎣
(This giveaway is now closed.) WINE GIVEAWAY #5: W (This giveaway is now closed.) WINE GIVEAWAY #5: Welcome to the fifth and final recipe in our #HeritageMonth #LambandWinePairing series! We end this series with the most comforting recipe for a chunky, slow cooked lamb & mushroom ragu with freshly cooked tagliolini. It’s where Italian inspiration meets the finest South African meat, and the perfect partner to @anthonijrupertwyne’s Terra Del Capo Sangiovese. And yes, you can certainly also cook this ragu over the fire in a potjie. Stand the chance to WIN A CASE (6 bottles) of this wine by following @the_foodfox, @cooking_with_lamb, and @anthonijrupertwyne, liking this post and the accompanying video, and leaving a comment below (extra entry if you tag a friend in your comment!). PS: Winner will be randomly drawn in a week and contacted via DM, wines will be sent to you by the participating partner directly. (Video filmed at @klipheuvel #Jangroentjiecottage with @reel_productions_za_. Still photography by @tashaseccombe.) . . . #cookingwithlamb #lambandwinepairing #SouthAfricanLambandMutton #SouthAfricanWine #HeritageMonth #TerraDelCapoSangiovese
(Wine giveaway in main grid post) Welcome to the f (Wine giveaway in main grid post) Welcome to the fifth and final recipe in our #HeritageMonth #LambandWinePairing series! We end this series with the most comforting recipe for a chunky, slow cooked lamb & mushroom ragu with freshly cooked tagliolini. It’s where Italian inspiration meets the finest South African meat, and the perfect partner to @anthonijrupertwyne’s Terra Del Capo Sangiovese. And yes, you can certainly also cook this ragu over the fire in a potjie. Stand the chance to WIN A CASE (6 bottles) of this wine by checking out our giveaway in the main grid post. (Video filmed at @klipheuvel #Jangroentjiecottage with @reel_productions_za_. Still photography by @tashaseccombe.) Thank you to everyone for the wonderful feedback, I absolutely LOVED producing these videos and creating these recipes! . . . #cookingwithlamb #lambandwinepairing #SouthAfricanLambandMutton #SouthAfricanWine #HeritageMonth #TerraDelCapoSangiovese
Wishing you a joyous Heritage Day! I made this rol Wishing you a joyous Heritage Day! I made this rolled pork belly on my Weber with indirect heat, giving it a fabulously smoky flavour, great crispy crackling, and a moist interior. Served with these sweet and sticky balsamic onions and a glass of South African Pinotage from @radford_dale's Vinum range, it's as good as it gets. 🍷🔥 Have you ever braaied a whole pork belly? Get the recipe link in my bio!
Cheers everyone!!! 🥂 #amorimcapclassique2022 Cheers everyone!!! 🥂 #amorimcapclassique2022
(This giveaway is now closed.) WINE GIVEAWAY #4: W (This giveaway is now closed.) WINE GIVEAWAY #4: Welcome to the fourth recipe in our #HeritageMonth #LambandWinePairing series with @cooking_with_lamb! Everybody LOVES a lamb chop, and these rib and loin chops were cut extra thick for that legendary crispy rendered fat edge. Served Mediterranean-style on a bed of creamy ricotta yoghurt with roasted aubergine and tomatoes, it’s a flavour packed addition to your #BraaiDay celebrations, and the perfect partner to @spierwinefarm’s Ideology Cinsaut! Stand the chance to WIN A CASE (6 bottles) of this wine by following @the_foodfox, @cooking_with_lamb, and @spierwinefarm, liking this post and the accompanying video, and leaving a comment below (extra entry if you tag a friend in your comment!). PS: Winner will be randomly drawn in a week and contacted via DM, wines will be sent to you by the participating partner directly. (Video filmed at @klipheuvel #Jangroentjiecottage with @reel_productions_za_. Still photography by @tashaseccombe.) Get the recipe link in my bio. . . . #cookingwithlamb #lambandwinepairing #SouthAfricanLambandMutton #SouthAfricanWine #HeritageMonth
(Wine giveaway in main grid post) Welcome to the f (Wine giveaway in main grid post) Welcome to the fourth recipe in our #HeritageMonth #LambandWinePairing series with @cooking_with_lamb! Everybody LOVES a lamb chop, and these rib and loin chops were cut extra thick for that legendary crispy rendered fat edge. Served Mediterranean-style on a bed of creamy ricotta yoghurt with roasted aubergine and tomatoes, it’s a flavour packed addition to your #BraaiDay celebrations, and the perfect partner to @spierwinefarm’s Ideology Cinsaut! Stand the chance to WIN A CASE (6 bottles) of this wine by checking out the details in the main grid post. (Video filmed at @klipheuvel #Jangroentjiecottage with @reel_productions_za_) . . . #cookingwithlamb #lambandwinepairing #SouthAfricanLambandMutton #SouthAfricanWine #HeritageMonth
This is the legendary South African "staanrib" 🔥, done on a closed hinged grid next to a fire, leaning against a fireplace wall or grid stand. We first witnessed it in Oudtshoorn during a KKNK many years ago (probably 15?) , braaied by the effervescent storyteller/singer @pietmangelddenhuys (his father used to have a butchery in Hamlet, so "skuinsrib" was part of his everyday skillzzz). This "skuins" method ensures a smoky result, with very crispy fatty edges (because the fat renders and rolls down as the meat is turned often). All it needs is a squeeze of lemon juice after slicing the whole rib into riblets - eaten straight from the grid, you’ll be licking your fingers! It pairs beautifully with the Riebeeksrivier Syrah from @anthonijrupertwyne Cape of Good Hope Riebeeksrivier Syrah. Dankie Pietman vir die tips, en dankie @schalkthundermerwe vir die braai! Find the recipe link in my bio. Photography by @tashaseccombe.
Do you know the recipe for those super easy yoghur Do you know the recipe for those super easy yoghurt flatbreads? (just mix and roll out) Well, I made a party size one with ALL of the braaibroodjie ingredients on top. 🍅🧀🥪 And it tastes darn fantastic. A keeper recipe!! Thank you @roodeberg_wine for asking me to be part of this campaign, I loved it! PS: I learned to enjoy red wine at a Wilgenhof "huisdans" at varsity. Never looked back! #🔥braaibroodjie #heritageday #flatbread #roodeberg
Tuesday morning prep for a shoot! 🔥#ilovemyjob Tuesday morning prep for a shoot! 🔥#ilovemyjob #porkbelly #maldonsalt
Oh @mynhardtj, there are just no-one else who can Oh @mynhardtj, there are just no-one else who can put together a so-called “media drop” like you can. This thoughtfully curated gift package, like everything you do, warms my soul. It spells love and passion and care from every angle. My photos can never do justice to what you bring to my heart and my kitchen. Thank you! We made your Lebanese fattoush salad this weekend (on the fire!) and it was fabulous! I can eat like this every day. Paired with the @kwv_kathedralcellar Sauvignon Blanc, it was perfect. #SpiceAndWine #PairWithSpiceHere’s Mynhardt’s recipe: - Serves: 4 - 6 Prep Time: 45 minutes and can be done in advance - INGREDIENTS: 2 cups raw brown rice 3 grated cloves of garlic 3 tablespoons of Willowcreek Persian Lime flavoured olive oil 2 tablespoons of sumac 4 chicken breast fillets 2 cups of tomato sliced handful of fresh radishes sliced and chilled in ice water sliced cucumber sliced red onion sliced red pepper chopped fresh mint and flat leaf parsley juice and rind of two lemons and two tangerines Willowcreek extra virgin Frantoio Olive Oil 1 cup of pomegranate arils METHOD: Cook the rice to specification on packet - strain and cool Blend the garlic, Persian Lime olive oil and sumac together Pour half of the mixture over the cooling brown rice and stir Heat a skillet over medium heat, brush the chicken thighs with remainder of liquid and pan fry till golden brown in some olive oil for about 5 minutes a side, set aside to cool Combine the tomatoes, radishes, cucumber, red onion, peppers, mint and parsley in a bowl and toss with the lemon and tangerine juice and rind with some Frantoio olive oil - season to taste Spoon rice onto a serving platter followed by the freshly tossed ingredients and the chicken (sliced) then garnish with pomegranates and more fresh herbs Serve with chilled Cathedral Cellar Sauvignon Blanc
I'm so excited to finally have these beautiful pen I'm so excited to finally have these beautiful pen sketches framed! I commissioned my brother, Dirk Uys @dirkuysart, to create these from photographs and they're finally ready to go on my bedroom wall as a triptych. 🙌 🐟 There's something magical about being surrounded with original art in your home - we should never underestimate what beauty and creativity does for our souls. Dirk specializes in large scale charcoal sketches, mostly portraits of people and pets (you'll be surprised how many people want their favourite pet commemorated with art!) but he can also do smaller scale sketches like these fishes. You can contact him via his new Instagram page, @dirkuysart. He is based in Keurbooms and Knysna, but he can ship his art to anywhere in the world. 🖼️ #art #sketches
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