Skip to Content
  • Videos
  • About
  • Home
  • Breakfast
  • Veg, salads, soups
  • Pasta & Pizza
  • Meat
  • Fish
  • Dessert
  • Baked
  • Drinks
  • A B O U T
Home stuffing
Tag:

stuffing

Showing: 1 - 2 of 2 RESULTS

Bacon-wrapped pork neck roast with pecan apple herb stuffing, apple onion gravy and Jerusalem artichoke potato mash

Updated on March 26, 2021March 26, 2021

I’m very proud to be teaming up with Klein Joostenberg Deli once again, bringing you my most festive pork roast for Easter. Joostenberg has always been my go-to butchery when …

Continue Reading

Festive Feasting with Pork 360: Stuffed Porchetta

December 20, 2016December 20, 2016

It’s almost Christmas and some of us will have the privilege and joy of preparing a beautiful roast for our family and friends on this special day. A stuffed roast …

Continue Reading
Ilse van der Merwe

the_foodfox

Cookbook author, recipe developer, content creator & food stylist.
📘#CapeMediterranean
📙#SimplySeasonal
📗#EasyAlFresco

So many beautiful scenes this weekend at Paradise So many beautiful scenes this weekend at Paradise Beach & Kraalbaai. Early morning cold West Coast swims, 3 days in a row. Magic!💙🩵🌊🐚☀️
I had the pleasure of having a front row lunch sea I had the pleasure of having a front row lunch seat at the newly opened Konnichiwa Restaurant at the @pullmancapetown this weekend. Chef @ernest.tsosane and his 2IC Patience pulled out all the stops for one of the most delightful sushi experience I’ve ever had. Chef Ernest gained some serious experience all over SA (Nobu, Tang, Koi), and also firsthand experience in Japan over several months. Thank you Chef for your hospitality and skill, this experience was unforgettable! Konnichiwa Restaurant is open daily for lunch and dinner. I also stayed over at the Pullman Hotel upstairs (just off Bree Street), will share more of my room in my stories. #sushi #CapeTown #Konnichiwa
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.
Load More… Follow on Instagram
© Copyright 2025 . All Rights Reserved. Chic Lite | Developed By Rara Themes. Powered by WordPress.