Silk handkerchief pasta with beef short rib ragu

Friday, 13 March 2020|Dinner|Tags: , |

My slow-food slide into autumn continues. This week I’m whipping up a rich beef short rib ragu. With it I’m making silk handkerchief pasta – largish sheets of fresh pasta informally torn by hand. Once cooked they drape beautifully, just like silk. If you’ve never made fresh pasta before, now is the time. A pasta machine helps of course, but […]

Mushroom risotto with sage beurre noisette

Monday, 2 March 2020|Dinner|Tags: |

Yup folks, since yesterday it’s officially autumn. Now I know it’s still hot as Hades, but there is a decided nip in the early morning air. March and April are just my favourite, favourite months of year. Still some super sweet lush summer fruits like grapes on offer, but crisp apples are starting to make their appearance along with gorgeous […]

Six bubbly pinks for Valentine’s Day

Thursday, 13 February 2020|Wine tasting|

Something pink and bubbly is always good in my book – any day, any time. But if you feel you need a convincing reason to pop a cork, Valentine’s Day is about as good an excuse as you’re going get. Here are six fun bubbly pinks to suit any taste and any budget this Valentine’s.

Robertson Winery’s new dry non-alcoholic sparkler!

Friday, 24 January 2020|Wine tasting|

Dinner without wine is like food without salt, unthinkable. I am not, however, totally unaware of my blood pressure and liver, which is why I am such a fan of the non-alcohol wine trend. Indeed, the alcohol-free drinks category is currently the fastest growing beverage sector in South Africa.

We have millennials to thank for this – them and the generation […]

Apricot rosemary tarte tatin

Thursday, 16 January 2020|Baking|

When it comes to French cooking, there are two schools. There’s the Escoffier 20-step/3-day frightfully involved kinda cooking. Totally fabulous – as long as you can afford to pay someone else to do it. And then there’s the kind that every French maman practices – stonkingly good food whipped up in hardly any time, using very few ingredients of the […]

Tomato Kiri cream cheese crostata

Tuesday, 10 December 2019|Baking|Tags: |

Step aside quiche, the crostata is in town. Kiri Cream Cheese shows its versatility in this pretty open-faced savoury veggie tart with a custardy base which keeps the tomato juices from turning the flaky crust soggy. The recipe was deveveloped by Errieda du Toit (the creative mastermind behind Kokkedoor and Koekedoor cooking programmes) for Kiri to celebrate that Kiri is […]