Some classic dishes are not to be tampered with. They are beautiful in their simplicity, their uncomplicated perfection, their timeless deliciousness. I feel that way about potato gnocchi with blue …
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Tasha Seccombe
No-churn fruity frozen yoghurt
If there’s one dessert that everyone loves in the hotter months, it’s ice cream. Dreamy cones of delicious, ice cold creaminess. Unfortunately most ice creams are quite rich in calories …
Creamy roasted butternut soup with spicy roasted seeds
When I was a student, there used to be a place in Church Street called Spice Café that served various soups daily with a slice of bread of your choice. …
Pizza verde
There is something really beautiful about a pizza topped with only one colour – in this case green. I’ve made hundreds of pizzas in my life, mostly with a traditional …
Fresh Feasting with Pork 360: Pork & Pineapple Burgers with Herb Mayo
If you love great burgers, you’re in for a treat. Making patties out of great quality pork mince results in a much softer patty than ground beef, delivering a really …
3 Festive Bubbly Cocktails with Poetry Stores
We’re in the middle of silly season, entertaining family and friends almost daily and celebrating a few days off work before the start of a new year. I’m at the …
A festive cheese stack with Poetry Stores
Everybody loves a selection of festive cheeses when it comes to entertaining. It can be a generous starter, a light snack or even a classy dessert. In this case, it …
Goats cheese, green fig & walnut log
There’s no easier way to entertain than with cheese and crackers – perfect for a lazy glass of wine, a simple starter or even an elegant dessert. Although there’s nothing …
Pink iced tea
My sister has two boys aged 8 and 10. They live on a farm and she is very consistent in providing them with nutritious, balanced, delicious meals every day (unlike …
Baked tomatoes with feta, garlic and thyme
It’s already November and I’m revisiting a lot of my favourite side dish recipes to go with all the upcoming al fresco celebrations. A few years ago, Barbara Joubert published …