Food & Love

Clean. Tasty. Life.

Charred, Chestnut Mushroom Gnocchi in Herbs & Balsamic

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Gnocchi is centuries old and made it’s first appearance in Italy after potatoes from South America were introduced to Italian kitchens by Spanish explorers as far back as the 1500s.

This simple potato dumpling is a staple in our home and I make it with a variety of toppings and sauces. Since it’s a little on the heavy side I keep the portions smaller than with pasta, or serve it as a starter. I most often choose vegetarian ingredients when cooking a gnocchi dish and I pack it with flavor.

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Cinnamon & Smoked Paprika Latkes with Lemon Thyme and Sage Apple Sauce

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We were invited to a holiday Shabbat celebration last Friday by our dear friends Joshua & Eva and I was asked to make Latkes. ‘Absolutely!’ I said. ‘Not a problem’ I thought. I can, after all, make anything with the help of Google and buckets of courage. I was so excited to be included in my first ever Jewish celebration and I’m always keen to cook something new. I mean, how hard can it be, right? It’s only a potato pancake…

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Charred Trout with Rosemary Potatoes and a Roasted Cherry Tomato, Crispy Red Onion and Rocket Salad

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Being from South Africa I have been raised on BBQ’d meat, fish and vegetables. That charred flavor remind me of Sunday lunches, holidays by the beach and camping trips with my family.
Later in life I learned that roasting (or caramelizing as they say in restaurants) is equally important when adding flavor to a dish. It’s when the sugars start to ‘burn’ that beautiful flavor is born and that all meals can be turned into spectacularly delicious creations when you learn the art of caramelizing.

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Venison and mushroom Bolognese with zesty lime gnocci

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The secret to a fabulous Bolognese is time. And lots of it. But these days who has time to hover around a stewing pot for 6 hours, right? Kids, partners, work, family, all wanting a little piece of you.
This recipe saves you time without compromising on flavor. Let’s call it a cheeky cheat (in the most positive sense), shall we?

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Seared Teriyaki Tuna, Green Beans & Tomato

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Asian flavors are sometimes tricky to get right, but with a few basic staple ingredients in your cupboard you too can create an astonishing dish.
Toasted sesame, soy sauce and coriander are three of my favorites and can easily be combined with ingredients from other parts the world. Don’t be afraid to experiment.

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Honey Roasted Pork Belly and Salad

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Pork belly is one of my favorite things to cook. I pair it with a crunchy salad and a lemon dressing to balance out the richness.

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Moroccan Hummus

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Hummus is a party favorite on all continents, and freshly made hummus is infinitely better than store bought. You can adjust the flavor and texture to your liking and it will always go down a treat.
This recipe is one of the most tasty versions and so fast to prepare.

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