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…

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…

How to Make Salted Caramel Garlic Chicken

I know what you’re thinking. Salted caramel chicken? She’s lost her mind!’ Well this might be true on any given day but still, it’s a damn fine chicken dish. I’ve long wanted to try out the caramel chicken with shiso recipe in Jane Lawson’s fantastic cookbook Yoshoku*, and yesterday I finally did. (* See footnote…

How to Make Pork and Apricot Curry

This recipe is Vindaloo-ish, but altogether milder, fruitier and sweeter while retaining the tang of the original pork vindaloo recipe. Coconut cream, tomatoes and apricots give this easy pork curry a deliciously creamy, fruity, sweet and sour taste. Even if you are not a fan of fruit in curry (neither am I, usually), do try…

How to Make Tamatiebredie

You can’t style a photo of tamatiebredie, and you shouldn’t. Why? Because it is bredie.Β The wonder of Bredie is not about how it looks, but about how it tastes. And about how it makes you feel inside. Happy. Bredie is a long, slow simmer of mostly vegetables, cheap cuts of meat, like the lamb neck…

Persiana Lamb Keftas with Jewelled Couscous

Keftas, koftas…just another name for deliciously fragrant, mildly spiced lamb meatballs beloved throughout the Levant. The recipe below was adapted from the one in Sabrina Ghayour’s Persiana cookbook, and it was made by my teenage daughter to celebrate her return to a carnivorous lifestyle (sigh of relief from Mom, who’d just about run out of…

How to Make Masala Steak Gatsby – the King of Cape Town Takeaways

You can’t say you’ve been to Cape Town good and proper unless you’ve had a Gatsby. Forget your fancy sunset cocktails at your glamorous hotels and your twee canapΓ©s at cocktail parties; forget your hipster single origin organic lattes and your raw juice bars: Gatsbys are where it’s at if you want the real taste…

Fiery Harissa Paste for Moroccan Cooking

I first learnt to make this version of hot-hot-hot harissa paste many moons ago, when I was cook/presenter of a TV cookery series. Our guest for one episode whipped up some harissa and chermoula in her kitchen while her home-made bread was baking in the oven. I can’t remember what else was on the menu…

Persiana Butternut with Feta, Pesto and Pomegranate Rubies

I was sent a copy of Sabrina Ghayour’s fabulous cookbook Persiana by my dear friend Karien all the way from Scotland – what a lucky girl I am! – and needless to say, my mind is on fire. Like everyone else, all I want to cook is Sabrina’s gorgeous food. Yesterday I made no fewer…

Ras el Hanout: Essential, Exotic Spice Blend for Persian Cooking #Persiana

  If, like me, you’re an acolyte of Persian cook and writer Sabrina Ghayour and the intoxicating Middle-Eastern recipes in her new cookbook Persiana, you’ll be needing some Moroccan ras el hanout spice blend sooner or later. I originally published this much simplified ras el hanout recipe below in my book ‘Relish: Easy Sauces, Seasonings…