I am an enormous fan of NOMU spices. They are expertly combined and take all the hassle out of creating sophisticated spice blends and flavours. Have a look at all their stunning products here: http://www.nomu.co.za I use the Moroccan Rub all the time and here is one of the dishes I do. It is so [...]Read more...
This may sound like a complete mission, but it is a truly delicious vegetarian meal. Especially for winter.
wild rice and aubergine moussaka with feta and a hint of cinnamon
2 tablespoons olive oil
2 cloves of garlic, finely chopped
2 onions, sliced
400g button mushrooms, quartered
3 cups cooked brown and wild rice
2 tins (400g) whole peeled tomatoes, blended
I love a salad that’s ingredients don’t begin with lettuce, tomato, cucumber…
I am a firm believer in carefully considering the flavours, colours and textures of the ingredients in a salad. This one is a new winter favourite. The harissa adds a fabulous depth of flavour and the mustard seeds “pop” in your mouth. It could [...]
I am a huge fan of this recipe. It is really simple to do and can be a wonderful summer lunch item or a perfect starter to a meal. I use store-bought puff pastry. Try and go for the most luxurious one that has proper butter in it. It’ll definitely improve the flavour. The recipe [...]Read more...
I ate this a few times in Thailand, but really fell in love with it when I was living in Oranjezicht in Cape Town. The reason being that Saigon Restaurant was my local takeaway spot. I always had it with noodles because I’m not a massive rice fan, but it is best served with sticky [...]Read more...
I last visited Thailand about 5 years ago, and the one thing that remains imprinted on my nasal passages is the smell of Bangkok. It was a smell so foreign to me at the time, that it almost put me off the place altogether. It was not until I had a pad thai cooked by [...]Read more...
This is one of my favourite soups. It brings back memories of a little restaurant above a secluded beach in Koh Tao where we had lunch after a day in the sea. You can add a little more chilli if you’d like it to have more of a bite. It is a velvety soup with [...]Read more...
This is a lovely salad to do in winter. It can be served warm or cold and is wonderfully filling. The colors are really beautiful and the salad is altogether quite impressive.
sticky orange pork fillet, sliced onto roasted butternut and beetroot with a sweet and sour sauce
2 pork fillets, trimmed
½ cup oyster sauce
We had a class the other night that concentrated on impressive dinner party fare. This duck was the starter and was an enormous success. It is smoked in tea leaves and sugar, on a roasting tray, on the stove. Actually really easy to do and the flavour was remarkable. You could try the smoking with [...]Read more...
These little babies are my most popular canape. They look like they take hours to make, but are absolutely simple and beyond delicious. I serve them at room temperature so they can be plated in advance if you are expecting guests. Try them.
Roasted tomato and goat’s cheese tartlets
Makes 24 mini tartlets
1 roll frozen puff pastry, [...]