Foodies Love This
Because eating is a serious job ;)
This is one of those one-pot wonders that literally takes a few minutes to cook. This fabulous idea is not mine though and I have to give credit to the wonderos Stefan Marais from Societi Bistro who demonstrated the dish at a little food blogger function I attended a while
I was sent a copy of this book because I’ll be part of a panel discussion with the book’s author, Sydda Essop, at the Franschhoek Literary Festival on Friday 17th May (along with Hilary Biller of the Sunday Times, and chaired by Abigail Donnelly). Elsa Olivier’s Rolled Shoulder of Venison. Photograph by © Craig
A generous handful of green peppercorns adds bite. Every now and then I slow-roast a hefty shoulder of pork, because this is a joint that’s still relatively affordable, and because brittle golden crackling is such an old-fashioned treat. Mostly, though, it’s because I crave the toothsome stickiness of tender, fall-apart
I am in Cape Town and after dashing to see the sea, the second most important item on my agenda was to go and get some fresh, proper fresh, not ‘freshly-frozen’ fish. It is one of my biggest bugbears to constantly be searching for ‘freshish’ fish in Joburg and being
A quirky alternative to your everyday roasted veg; the cumin works a treat with the chick peas and aubergine making this a warm winter salad of champions. I tend to eat this as a side to chicken or lamb otherwise on top of a bed of lettuce with some feta.
This is one of those desserts that I will forever be enamored with French for making but will forever resent the French for naming…’Tart tatin’ -the only way to say it is as if you have just tasted something awful and bitter so that you widen your mouth into a
This is one of those desserts that I will forever be enamored with French for making but will forever resent the French for naming…’Tart tatin’ -the only way to say it is as if you have just tasted something awful and bitter so that you widen your mouth into a
This is one of those desserts that I will forever be enamored with French for making but will forever resent the French for naming…’Tart tatin’ -the only way to say it is as if you have just tasted something awful and bitter so that you widen your mouth into a
This is more of a little travel insert than a blog post, but it’s a bit of useful fun for anyone wanting to go to Durban North. I am not a travel journalist and don’t pretend to be so this is more of a documentation of awesome places to go
This is more of a little travel insert than a blog post, but it’s a bit of useful fun for anyone wanting to go to Durban North. I am not a travel journalist and don’t pretend to be so this is more of a documentation of awesome places to go
This is more of a little travel insert than a blog post, but it’s a bit of useful fun for anyone wanting to go to Durban North. I am not a travel journalist and don’t pretend to be so this is more of a documentation of awesome places to go
Life got ahead of me again…like it tends to. No excuses apart from the fact I needed to prioritize squeezing in some fun, drinking and sleeping to ease my hard worked body and subsequently my dearest blog was forsaken. To make up for the lack of attention however I present
Life got ahead of me again…like it tends to. No excuses apart from the fact I needed to prioritize squeezing in some fun, drinking and sleeping to ease my hard worked body and subsequently my dearest blog was forsaken. To make up for the lack of attention however I present
Life got ahead of me again…like it tends to. No excuses apart from the fact I needed to prioritize squeezing in some fun, drinking and sleeping to ease my hard worked body and subsequently my dearest blog was forsaken. To make up for the lack of attention however I present
Another simple-easy-delicious for all those who, like me, are tired but still hungry enough to make something tasty. It’s easy to prepare but will impress the guests or just be a well deserved reward for yours truly. The cumin tsatsiki is a little warmer in flavour than regular tsatsiki but
Another simple-easy-delicious for all those who, like me, are tired but still hungry enough to make something tasty. It’s easy to prepare but will impress the guests or just be a well deserved reward for yours truly. The cumin tsatsiki is a little warmer in flavour than regular tsatsiki but
Another simple-easy-delicious for all those who, like me, are tired but still hungry enough to make something tasty. It’s easy to prepare but will impress the guests or just be a well deserved reward for yours truly. The cumin tsatsiki is a little warmer in flavour than regular tsatsiki but
Another great breakfast idea. Breakfast is a great meal, the most important of the day according to ‘those people in the know’, but ‘those people’ aside it’s great because there are just so many things you can do with eggs. Yes, I am serious, eggs are a the most wonderfully
Another great breakfast idea. Breakfast is a great meal, the most important of the day according to ‘those people in the know’, but ‘those people’ aside it’s great because there are just so many things you can do with eggs. Yes, I am serious, eggs are a the most wonderfully
Another great breakfast idea. Breakfast is a great meal, the most important of the day according to ‘those people in the know’, but ‘those people’ aside it’s great because there are just so many things you can do with eggs. Yes, I am serious, eggs are a the most wonderfully
This is an easy and interesting dish starring just a few beautiful ingredients – spanking-fresh tuna, olive oil, capers, baby herb leaves and Rosa tomatoes at the peak of their ripeness. I’m going to ask you deliberately to burn your tomatoes to make the dressing, and please do so with
This is an easy and interesting dish starring just a few beautiful ingredients – spanking-fresh tuna, olive oil, capers, baby herb leaves and Rosa tomatoes at the peak of their ripeness. I’m going to ask you deliberately to burn your tomatoes to make the dressing, and please do so with
This is an easy and interesting dish starring just a few beautiful ingredients – spanking-fresh tuna, olive oil, capers, baby herb leaves and Rosa tomatoes at the peak of their ripeness. I’m going to ask you deliberately to burn your tomatoes to make the dressing, and please do so with
No one in my family likes fennel. Or at least they didn’t until last weekend, when I set out to change their minds by making this tray-bake brimming with lovely fresh fennel, snappy pork chipolatas, shallots and dear little carrots. Roasting vegetables concentrates their flavours and brings out the sweetness in
No one in my family likes fennel. Or at least they didn’t until last weekend, when I set out to change their minds by making this tray-bake brimming with lovely fresh fennel, snappy pork chipolatas, shallots and dear little carrots. Roasting vegetables concentrates their flavours and brings out the sweetness in
