Peri-peri Prawns à la Sonia

I like my seafood simple and prawns are no exception. Peri-peri is one of my favourite ways to cook and eat prawns, and I can vividly recall the very first time I had it, aged 5, on holiday in Durban. The sauce was so violently hot that tears streamed down my face as I was…

Spiced Pumpkin and Date Loaf with Orange Icing

I’ve been experimenting with traditional pumpkin fritter/pampoenkoekie recipes lately, so I had quite a bit of roast pumpkin left over. Luckily I also had Serena Jacobson’s vegetarian cookbook Fields of Flavour handy, so I adapted this cake recipe into a rather yummy loaf using the surplus pumpkin. I love the subtle warmth that powdered ginger and…

Instant Chai Latte Mix

Spiced tea, or as we call it ‘chai’, has become a hugely popular drink. Sold in powdered, teabag or loose leaf form, it can be enjoyed hot or cold. Actually, the word ‘chai’ simply means ‘tea’ in India, and what we’re really talking about is masala chai, or spiced tea. It’s dead simple and straightforward to…

Pork Belly with Citrus, Fennel and Ginger

Pork belly is one of the most accommodating cuts of meat, and a doddle to cook. Slow and low, basically, is the only tip you need – low temperature and a long cooking time. Braising – oven-roasted in a liquid bath of stock, beer, wine or ginger ale – is one of the most popular…

Crusty Bread Baked in a Pot

Afraid of baking bread? Believe me, you can bake bread. In fact, stop reading this right now,  go stand in front of a mirror and look yourself straight in the eye. Take a deep breath, then say out loud, ‘I can bake bread!‘ Then come back and read this blog, so I can tell you…

Banana Cake with Coconut and Papaya

Everyone pretty much has a go-to banana bread recipe, but this one is unusual. It has an addition of ripe mashed papaya and desiccated coconut, the coconut giving a pleasing crunch to the moist cake.  I also love the topping of a generous handful of toasted coconut, and adding fragrant spices to the batter –…

Old-fashioned Curry Banana Meatballs aka Kerriefrikkadelle

No-one really knows the origin of these rather exotically-flavoured meatballs, but everybody loves them. That includes my fruit-averse teenage son, who’ll pack away an astonishing amount of banana-topped kerriefrikkadelle given the chance. I’ve fed them to foreigners too, expecting table rebellion, but plates were always polished and thirds asked for. Kerriefrikkadelle are delicious. Truly and…

Mynhardt Joubert’s Classic Bouillabaisse

  Who doesn’t love a hearty fish stew? Bouillabaisse is the classic French version that originated in the port city of Marseille, Provence. Once a staple of fishermen, it combined the day’s catch with typically Provencal herbs in a rich broth based on wine, fennel, tomatoes, potatoes and saffron. A traditional French Bouillabaisse would typically…

Salted Caramel Apple Tart

This is really Tarte Tatin in a different guise. Because what’s better than upside-down caramelised apple tart? Upside-down salted caramel apple tart, that’s what. It couldn’t be easier, and you can make it with pears and nectarines too, as long as you choose nice firm, slightly underripe ones. The real name of this glorious pie…

Rich Chocolate Fudge Brownies

Lookin’ for the ultimate fudge brownie recipe? You’ve found it! These will make you *famous* in your household and beyond. In fact, I was stunned at first that they came from my own oven, because I’ve had brownie bad luck for years. These little babies turn out chewy on the outside and all gooey and…

Where To Eat This Winter: Makaron Sunday Roast Lunches

Joining in on the trend for family-style traditional Sunday roast lunches is Makaron restaurant at Majeka House in Stellenbosch. Mostly known for refined bistro-chic cuisine, the arrival of consultant chef Pete Goffe-Wood and new head chef Lucas Carstens has ushered in a more relaxed approach. Looking for the best of Stellenbosch wines, a beautiful setting…

Food From Heaven At Hemelhuijs

Cape Town has become a very exciting place to live in. For a greedy gannet such as I, it’s mainly because there are so many brilliant chefs currently working at the height of their powers in the Cape, all cooking their merry little hearts out. And who’s complaining? I have long admired Jacques Erasmus. One…