Sweet pot bread, a south african braai classic

Friday, 2 December 2016|Baking|Tags: |

Pot bread is as South African as rugby, braai, and brandy and Coke. This recipe for sweet pot bread is so simple, it can’t really be called a recipe. It’s also not my creation, but a well-known braai favourite. If this is not yet in your traditional South African food repertoire, here it is.

All you need is…

1kg store-bought […]

Classic daiquiri, perfect party icebreaker

Thursday, 24 November 2016|Drinks|

My cocktail philosophy is rather basic. I like the classics and I don’t like them too sweet. A good old whiskey sour fits this bill. So does a daiquiri. I didn’t always think so, because the start of my relationship with the humble daiquiri was rather rocky.

It involved wooden pub benches sticky with someone else’s spilled drinks and […]

Chocolate salami with cherries, nuts and brandy

Friday, 11 November 2016|Sweet tooth|Tags: , |

It’s beginning to look a lot like Christmas… Yes, yes, I know it’s 6 weeks plus a bit to go, but on my planet I’ve been wearing my elf hat since September. Because that’s how lead times work with this food styling gig and because, frankly, I adore Christmas. Giddy as a 5-year-old at the thought, that’s me. So here […]

Polpette in a parmesan cream sauce

Thursday, 3 November 2016|Dinner|Tags: , , |

Polpette – that’s what the Italians call small meatballs. Now you could say ‘small meatballs’ when you serve this up, but it’s a lot more fun to give it your best Italian inflection and shout ‘polpette’!

Recipes for polpette are legion, with each Italian nonna or mamma giving it her own special twist. Some add herbs, some garlic, some chilli, […]

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 – […]