Vetkoek with curried mince is a popular South African bazaar & street food item – you’ll even find it in some supermarkets as a daily lunch option. Bobotie on the …
Loaded bobotie vetkoek
Lunch at La Petit Ferme (spring menu)
Three weeks ago we had the privilege of being invited to lunch at La Petit Ferme – one of the jewels in Franschhoek’s infinite destination treasure chest. This iconic manor …
Dinner at Ember Meat Room
Last week I was invited to visit the brand new Ember Meat Room in Stellenbosch, Plein Street. This restaurant is headed by award-winning chef Michael Broughton (previously from the iconic …
15-minute ‘Spring greens’ soup
Today marks the officially turn of the seasons from Winter to Spring and for many of us it also marks a celebration of everything green and fresh after a long …
Miso glazed chicken espetada with fennel & cauliflower
This 4-ingredient miso glaze comes together in only five minutes and is absolutely scrumptious on chicken, fish, vegetables – you name it. But today, I chose a combination of boneless …
Hake, herb and spring vegetable spaghetti
September is Heart Health Awareness Month and I’ve partnered with I&J and MSC to bring you this scrumptious, easy, #feelgoodseafood hake pasta recipe. In case you don’t know, the heart-healthy mark …
My mother’s legendary aniseed brioche (anysbeskuit)
For the past 30 plus years, my mother Erna Uys has been baking the best aniseed brioche I’ve ever tasted. I say aniseed brioche and not “mosbolletjies”, because although this …
Lemon semolina syrup cake
This easy, scrumptious, moist, bright yellow cake is the fourth and final recipe in the series #WhenLifeGivesYouLemons with LemonGold. It is made with four whole boiled LemonGolds (they’re seedless, so …
Italian-style hake with lemon butter, capers and parsley
This punchy, easy, big flavour recipe is the third in a four-part series that I’ve created in collaboration with LemonGold. It’s based on the superb Italian classic, fish “piccata” – …
Citrus, soy & sesame chicken with rice
After recently making my annual batch of citrus jam (sometimes it’s orange marmalade, sometimes naartjie, sometimes a combination, but this year it was a special batch of freshly picked naartjie …