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 …
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 …
There are few things as delicious as hot-smoked trout. Perfectly flaky, buttery and tender, with a deeply aromatic smoky flavour. Hot-smoking is a technique that uses medium high heat …
I had the pleasure of developing a burger recipe for the Hellmann’s #rockyourburger campaign last year via The Pretty Blog. I realized today that I haven’t posted it here, …
Poke bowls haave been getting a lot of attention in South Africa these days – two years after gaining popularity in the States and elsewhere during 2015. If you have …
There’s just something about a beautiful terrine that looks like it’s time to celebrate. This festive loaf is lined with smoked trout ribbons and filled with a creamy mixture of …
With only one week to go until Christmas, everyone’s planning their spreads and feasts. A lot of us will not only have a Christmas eve dinner, but also a Christmas …
As we are gearing up for another summery festive season, many of us are starting to put together ideas for our Christmas lunches and dinners. To me, it is probably …
I’m constantly looking for new ways to cook with trout – new flavour combinations, new techniques, fresh approaches. Trout is such a fabulous choice of fish in South Africa as …
I recently needed to buy 200 bagels for a market where I showcased the trout products of my brother-in-law’s trout farming business. I filled them with cold-smoked trout and cream …
My brother-in-law, Gerhard Compion, is the trout farmer on Lourensford Estate. I recently got involved in the family business by doing some marketing and distribution for his company, Lourensford Trout. …