Roasted Grapes with Whipped Cheese [via TASTE Magazine]
I spotted a recipe for roast grapes with whipped feta in the Jan/Feb 2022 edition of Woolworths TASTE Magazine. If you're not roasting your grapes
I spotted a recipe for roast grapes with whipped feta in the Jan/Feb 2022 edition of Woolworths TASTE Magazine. If you're not roasting your grapes
Savoury waffles made with chickpea flour and mielie meal.
For the banana bread mug cake: 1 tablespoon melted coconut oil 1 large egg (+ 1 additional egg yolk - the white will be used
Butter Biscuit. Butter Biscuit. Butter Biscuit. How beautiful are those two words together? This pairing joins Cellar Door and Chocolate Pudding on my list of
I recently partnered with Canon South Africa to produce a short video with my top five tips for better food photography, and to share more
My first attempt at Karachi Halwa resulted in something more akin to a kind of glassy al-dente turkish delight. Perhaps it was because I'd taken
Fall-off-the-bone ribs basted in a hot and sweet honey-soy sauce.
We're eight days into the Covid-19 lockdown and there's been very little sun in Johannesburg for the last three. In-between remembering to take Vitamin D
I turned 36 today and wanted to celebrate by baking something quirky. When I was much, much younger, the ads for All Gold Tomato Sauce
My late maternal grandfather had the habit of clipping out articles of interest from newspapers and magazines to pass on to family. He would also
View this post on Instagram Too many things to process but this beetroot soup was a cheer. Add blitzed roasted baby beets to
I made this curry some years back when I was testing a Jamie Oliver self-stirring home-cooker. While prepping for my upcoming food photography workshop, I
View this post on Instagram No-bake nostalgia; Tennis Biscuit fridge cake. I would have layered the choc mint variant with a mix of
The first time I tasted oil in an ice cream was an olive oil flavour at @thecreamerysa in Cape Town. I was so completely smitten by the
One of my favourite things to eat on our travels through India is little pots of baked yoghurt at breakfast. I love the sweet tangy creaminess, almost like a whisper of cheesecake.