lemon poppy seed greek yoghurt cake

lemon poppyseed yoghurt cake

I’ve had a bee in my bonnet to make a Lemon poppy seed cake for ages because I adore the combination of these two ingredients in baked goodies. The Greek yoghurt and olive oil are wonderful additions too, delivering a super moist cake that is not too sweet with a lovely dense crumb. Continue Reading →

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salmon poke that is sushi in a bowl

salmon poke that is sushi in a bowl

Poke – pronounced “poh-kay”, is one of the hottest dishes to eat in the world right now and I’m seeing it all over the Internet. Sited as a top food trend for 2016 by Food 52 poke is something I have wanted to make for a while. Here in South Africa it’s pretty unknown and I’ve only seen it on one restaurant menu, so it will probably start catching on next year or in 2018.

This is also my dream food because it combines so many things I love, raw and cooked elements, fresh flavours and crunchy texture. You can really go mad with seemingly endless variations of this dish that originates in Hawaii, and adapt it directly to your own taste preference. Continue Reading →

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meatball and spinach ravioli bake

meatball and spinach ravioli bake

This recipe excited me because I’ve wanted to make it for a while. It also involves pasta, so nothing is better than that. Initially I conceptualized it being with tortellini, but good fresh filled tortellini is difficult to come by in South Africa, so ravioli – a much more common variant it is. I’ve combined fabulous things to make this dish. Spinach and ricotta ravioli, a homemade Italian tomato sauce, meatballs and buffalo mozzarella. These are all cooked separately and then brought together in a large skillet like a marriage made in heaven and baked. I also added some Parmesan because obvs. Continue Reading →

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eat at urbanologi

Angelo Scirooco from Urbanologi, Johannesburg

My favourite restaurant experience on my recent trip to Johannesburg was a lunch at Urbanologi. Located in the trendy 1 Fox street The Sheds precinct and inside the Mad Giant Brewery. Very edgy and very cool. The interior has a retro / industrial feel with murals by graffiti artist Justin Nomad. The furniture and interior designer is by Haldane Martin, the tableware by ceramicist Mervyn Gers, and the organic uniform design by Daniella Kisten. Angelo Scirooco – who won the San Pellegrino Chef of the year in 2015 and who worked under Liam Tomlin at the Chefs Warehouse and Canteen (one of my favourite restaurants in Cape Town), heads up the kitchen and is knocking up some incredible food. I was blown away by the menu, the presentation and the man himself. The menu is likely to change and evolve but I do hope they never take the deep-fried potatoes with seaweed emulsion off the menu because this mayo is life changing. After a little interrogation I’m so going attempt to make something similar because its that wonderful. We ate as much as we could and the steamed buns with truffle creme and toasted potato skin salt (I know right?) along with the crispy dropped black pepper pork belly with a tamarind dressing are dishes that will linger in my memory for a while.

Here is the visual story of the restaurant and the space it’s housed in. Continue Reading →

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earl grey tea milk tart

I had every intention of making a classic South African milk tart recipe because I hadn’t done one before and it was high time. I have a small group of ex-pats readers scattered around the world who regularly write to me expressing gratitude over my home-grown recipes. Especially my grandmother’s crunchies, which are somewhat legendary. So this is for you.

earl grey tea milk tart

I had also saved a recipe from a magazine years ago and stored it in my ‘recipes-to-make’ file, which as it turns out is more of a recipe-file-thirteen and this makes me very sad. I mean there are just too many recipes to make in this life and I can sometimes feel like a failure.

This milk tart recipe however, was not going to become one of those. Continue Reading →

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