It is officially autumn and for sure my favorite season… if I had to pick one. The leaves are turning and the northern hemisphere is preparing to rest. The vibrant colors of summer produce is making way for much richer oranges and greens. And, of course, as the season change, so must our eating habits to give the land a chance to recuperate, just as we do, after a busy period of work.
See full Recipe...Charred Trout with Rosemary Potatoes and a Roasted Cherry Tomato, Crispy Red Onion and Rocket Salad
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.
Honey Roasted Pork Belly and Salad
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.
See full Recipe...Cod with Fennel bulb and Snow peas
This meal is light, healthy and ever so quick to prepare. Fennel is one of the most underrated vegetables out there and is incredibly good for you. Steam your veggies before adding flavor to them to keep all the vitamins and minerals locked inside.
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