Rosemary lamb chops with green olive salsa verde

Tuesday, 18 October 2016|Dinner|Tags: , |

Salsa verde, or as the French call it sauce verte, sounds very fancy. It is. But in a good way – fancy on the tongue, easy on the prep. Because salsa verde or sauce vert simply means a green sauce. Recipes differ wildly, but they all have one thing in common – loads of fresh herbs. To give backbone to […]

Mustard the old-fashioned way

Tuesday, 11 October 2016|Uncategorized|Tags: , |

I have at least five different kinds of mustard in my fridge at any given time. Good old hot English, wholegrain (great for salad dressings), Dijon (great for anything) and some gourmet ones with exotic ingredients like black truffle and Chablis. Sophisticated stuff.

And then I have the other kind. The one of my childhood, the one that grandma made – […]

Provençal tomato salad

Wednesday, 28 September 2016|Salad|Tags: , |

Provençal tomato salad – it’s not actually a ‘real’ Provençal dish, not in the way that pissaladière, aïoli and ratatouille are. But for me this recipe encapsulates the essence of southern France. Ripe-red firm tomatoes, bursting with sunshine. Pungent, juicy rose garlic. Anchovies, salty, rich and deep. It makes me think of rolling purple fields, cicada song at […]

Heritage weekend September 2016, food and wine events

Monday, 12 September 2016|Wine tasting|

Fijnwyn Innie Lente
Shokran Events Venue, Pretoria, 24-25 September 2016

Fijnwyn puts on its spring finery this Heritage weekend at the Shokran events venue in Pretoria. As always you’ll be able to taste wines from loads of top Cape estates – 40 of them to be precise. It’s not often you have the opportunity to taste wines spanning the […]

Tequila chicken flattie (Pollo Asado, my way)

Thursday, 8 September 2016|Dinner|Tags: , , |

The humble chicken is revered in Mexico. Not ever having been there, I didn’t really know this. Until I did some research recently for a job involving, well chicken. It’s massively popular street food over there with gigantic street barbeques laden with whole chickens in double-digit numbers dotted about the place. The Mexicans call it Pollo Asado. Recipes differ wildly […]

Souffléd welsh rarebit with Healey’s mature cheddar

Tuesday, 23 August 2016|Nibbles|Tags: , |

My introduction to Welsh rarebit was not exactly auspicious. We’re talking London many, many moons ago. I was slaving away in big kitchens for about two pence an hour. It involved hairnets and lots of frying. Enough said.

On this particular day in this particular kitchen in a VERY fancy department store (you know, the kind of place where Princess Di […]