Date devils on horseback pork pops

Tuesday, 18 December 2018|Nibbles|Tags: , |

This is not so much a recipe as an idea for a super duper easy festive season snackie treat. We all know devils on horseback – stoned prunes wrapped in bacon and baked. They are so ridiculously simple to make and always such a treat. With devils on horseback firmly in mind, I decided to have a bit of festive […]

Pork and green fig terrine

Thursday, 29 November 2018|Nibbles|Tags: , |

I cannot believe how the year is rushing to an end. I feel completely unprepared for the coming festivities. In fact, I am. I haven’t made my Christmas cake yet and now it may be too late – I like giving it at least a month of brandy love in the dark before I eat it. But […]

Bush pig and porcini lasagna – memories of Tuscany

Friday, 17 August 2018|Dinner|Tags: , , , |

Sprawling in the shadows of the majestic Groot Drakenstein mountains in the Franschhoek valley, you’ll find Anthonij Rupert Wines. Their wine range is a favourite of mine, especially their incredibly pocket-friendly Protea range and equally budget-conscious Terra Del Capo range. What I really love, other than the quality offered at the price, is that they flirt with […]

5-spice pork spare ribs

Tuesday, 4 April 2017|Dinner|Tags: , |

Pork spare ribs – they have to be one of my ultimate braai time treats, but only if they are done right. That means they are melt-in-the-mouth, fall-off-the-bone soft, yet smokey and charred at the same time.

The secret to getting it right? An initial cook followed by a super hot bit of braai love at the end. Now you can […]

Pork shank ragu with white wine and fennel

Friday, 10 February 2017|Dinner|Tags: , |

Heart palpitations are not foreign to me. I get them every time I go into a supermarket. Now I used to get them when I saw ingredients that excited me. Sadly these days the ever-increasing prices of those ingredients are the cause.

I don’t like it one bit, but it is what it is. The only solution is coming up with […]

5 winning ways with pulled pork

Thursday, 11 August 2016|Dinner|Tags: |

Pulled pork – it sounds a bit fancy, exotic even, and hard to make. It’s not, on all counts. Because what could be simpler than roasting a piece of pork real low and slow until the meat is so soft it can be pulled intro strands with two forks? That really is basically it folks.
Pulled pork is quintessential American barbeque […]