This recipe really tastes best with the addition of fresh curry leaves. Most decent supermarkets stock tubs or sachets of at least the dried ones these days, and remember: if your local grocery store doesn't stock something, ask the manager to order some for you. I have, in the...
Great for entertaining, big on visual appeal and child’s play to assemble. Raid the deli shelves for this one, to make the most of jars and pickled relishes. Holiday food par excellence.
Serves 8
16 pickled or freshly boiled and shelled quails’ eggs, halved
10-14 labneh or goats’ cheese balls rolled in...
Whenever I run out of ideas of what to do with chicken, I turn to recipes from the Orient. This quick and easy dish comes from the book Yoshoku: Contemporary Japanese by Australian chef and writer Jane Lawson. It's a tasty tidbit to serve as cocktail snack, or do as I...
Lamb ribs are an immensely fatty cut of meat, but properly prepared as with the recipe below, delivers a combination of all that is great about lamb: moist tenderness from the fat and the slow simmering, crisply charred crackling from slow braaing over glowing embers, and the flavour punch...
I might not know how to light a fire or braai very well personally - what are friends for, anyway? - but I DO know a thing or two about seasonings, if I say so myself. In fact, so obsessed am I with flavour and taste and getting the...
With all the wine made, sold and drunk in the Cape, it stands to reason that you're likely to find yourself with with some unpoured, uncorked wine some day. Why not use what's left in the bottle to make your own vinegar from scratch at home? Yes, I know...
Middle of the week, and you're spinning like a top getting everything done. What to cook, what to eat, to avoid the dreaded take-out rut?
Some of the things I love about living in Cape Town are a) having an abundance of beautiful fresh vegetables and fruit available throughout the...
Fermented, cultured and strained dairy products are some of the oldest and most original ways of preserving food. Before refrigeration and preservatives were invented to prolong shelf-life, the natural effect of bacterial and enzymatic action was skilfully applied by domestic cooks in order to stock the larder. Since milk...
I love my oven. I love the way food is transformed in it - you turn on the heat, put in some raw ingredients, wait a bit and behold! Out comes edible magic. Since I'm not very good at baking cakes, I tend to use my oven more frequently...
My cookbook Easy, Simple and Delicious, published in 2010 by Random House Struik. Available in Afrikaans as Vars, Vinnig, Maklik.
With many vegetarian recipes, it's divided into four chapters -
Fresh - detox and recharge with easy recipes for everyday vitality. Raw juices; crisp seasonal salads; minty lemon and chilli-grilled halloumi; glorious...