Today is National Milk Tart Day! I didn’t even know a national day like this existed, until the team of KWV Roodeberg asked me to assist with creating …
My favourite milk tart
Easy corn chowder with bacon & leeks
This creamy corn chowder delivers on all fronts – it is very simple to make, incredibly flavourful, packed with all kinds of wonderful crunchy (and soft) textures, and it’s a …
Tuna tartare salad with sesame soy emulsion
What’s better than a super fresh tuna steak? A super fresh tuna steak that has been ethically caught, one-by-one, in the wild using traceable small-scale fishing boats around Cape Town …
Loaded bobotie vetkoek
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 …
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 …