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.
Homemade Plum Jam
I’ve always wanted to make my own jam and this autumn I decided to just jump in and do it. The markets are packed with plums of all varietals, but I chose the Blackamber. Not too sweet, with a deep burgundy skin and light-yellow flesh.
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.
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.
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.
Chicken, Broccoli and Toasted Sesame Soup
Soup is probably the easiest thing to make for those lazy evenings. The best thing about it is that it can be done in advance, in bulk, and frozen. This one is the most popular in our house, but you can adjust the recipe to suit your taste, and you can use whatever leftovers you have in the fridge.
We eat soup all year round, not just in the winter months, and it’s great for lunch, dinner or as a starter when you have a dinner party.