People are always asking what the secret is to the perfect risotto, and the answers vary significantly. Some say it’s the variety of mushrooms you use. Other swear by butter, cream and parmesan cheese.
For me it’s patience.
Pear Pastry Roses
The joy of pastry is something to be cherished; in all it’s forms. From my savory, signature Tomato Tartlet to these super easy Pear Pastry Roses, pastry is one of the most versatile things you can use. Cheryl Love wrote: ‘Bakers bake this dish from the heart; Adding pastry bits on top for art…’, and […]
See full Recipe...Butternut Soup
“Autumn is the hardest season. The leaves are all falling, and they’re falling like
they’re falling in love with the ground.”
― Andrea Gibson
A smell can transport me to a time spent with friends on holiday, or sitting at my grandma’s kitchen table. It really is the most incredible sensation.
Vegan, gluten free Banana Bread
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...Asian Short Rib, Charred Chinese Broccoli with Lemon, Coriander & Cauliflower Purée with a Beef Bone Broth & Stout Reduction served with Fresh Cherries
Short rib has always been one of my very favorite things to eat. I had it first at The Test Kitchen in Cape Town a few years ago when I worked there as a waiter. One of the chefs made it for the staff one afternoon and I was instantly hooked.
Star anise is the truly the star of this dish. Though subtle, magic happens when it simmers away in the stout and beef juices.
Charred Grapefruit Roast Chicken with Rosemary and Green Beans
To BBQ or not to BBQ. That is the question.
Fire means flavor and can transform the simplest meals into a memory that lasts forever. Not everybody has the time to build a fire and wait for coals though, and these fancy grilling machines costs a lot of money, but there are simpler ways to get that charred effect.
Charred, Chestnut Mushroom Gnocchi in Herbs & Balsamic
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.
See full Recipe...Ginger, Orange & Cinnamon Poached Pears with Chocolate Sauce
The original poached pear was created in 1864 by French chef and restaurateur, Auguste Escoffier. He named the dessert Poire belle Hélène after the operette La belle Hélène by Jacques Offenbach, and there has been hundreds of variations of this classic dessert since.
I’ve always used red wine as a poaching liquid and served it with vanilla cream, but it had never occurred to me to pair the pear with ginger until I stumbled upon a post from Instagram sensation @truchocolatesnacks the other day.
The very same day (as if by grand design) my mother-in-law sent us a case of pears from Hale Groves in Florida for Christmas and with much excitement I took to our kitchen to create this interesting new twist on a classic dessert.
See full Recipe...Cinnamon & Smoked Paprika Latkes with Lemon Thyme and Sage Apple Sauce
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…
See full Recipe...Pea and Smoked Ham Soup
It’s the time of year when all we seem to do is eat. There are year end work functions, Christmas parties, family gatherings and seeing good friends one last time before everybody scatters across the globe on vacation. So much great food is consumed and very often there are tons of left-overs that sits in the fridge. Here is a simple recipe to rework your smoked ham into an incredibly tasty soup that can be frozen for some other lazy evening, or eaten as a starter at your next dinner party.
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