Pickled fish for Easter: a recipe and Thando’s Number One Tip

Having lived in Cape Town for 20 years now, I still wonder why this beautiful city with her very colourful past lacks a unique, celebrated seafood dish to call her very own. We do...

Eat Beauty – Terroir at Kleine Zalze, Stellenbosch

Saturdays are made for pleasure. Saturdays are made for lazy love, shopping, hugging, talking, pleasure and good food. Saturdays are made for soft and kind feelings. Saturdays have always been my very favourite day of...

Old-fashioned Potroast Chicken, Freestate Style

My mother did a lot of things remarkably well, but cooking chicken wasn't one of them. She had one legendary roast chicken recipe (which I wrote about in Anna Trapido's book Hunger for Freedom),...

Indian Egg and Tomato Curry: Easy, Fast and Delicious!

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...

Antipasti Platter with Labneh Cheese Balls

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...

Crispy Chicken Nori Bites – low carb snack

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...

How To Make Lamb Soutribbetjie

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...

Braaitime: smoked paprika, cumin and coriander rub for pork ribs

  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...

Sabah Cabano

Author

Daughter of Sonia (obviously). Cape Town-based copywriter, storyteller, and professional eater with a degree in Creative Brand Communications.
Self-diagnosed with an incurable obsession with good food, bold cocktails, and travel stories that always end with “Let’s never do this again.”

When I’m not writing about Cape Town’s most delicious corners, you’ll find me somewhere between the City Bowl’s wine lists and mountain views.

Definitely not vegan, sometimes witty, and always curious about what’s on the next plate. En ek praat Afrikaans. 💋

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