Over the weekend I got to make the most delicious grilled chicken kebabs with a yoghurt, paprika and lemon marinade. Those along with a few tasty sides made for a fabulous Greek-inspired lunch. I marinated the chicken the night before which makes all the difference. The flavours get locked in and the yoghurt does a superb job of tenderising the meat. I grilled them on my brand new Hido Konro hibachi grill and I’m here to tell you just how incredible it is.

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Over the weekend I got to make the most delicious grilled chicken kebabs with a yoghurt, paprika and lemon marinade. Those along with a few tasty sides made for a fabulous Greek-inspired lunch. I marinated the chicken the night before which makes all the difference. The flavours get locked in and the yoghurt does a superb job of tenderising the meat. I grilled them on my brand new Hido Konro hibachi grill and I’m here to tell you just how incredible it is.

Le Creuset asked me to come up with a one-pot recipe in their signature buffet casserole recently and so this chicken and rice pilaf with orange & spices came about. I’m not the biggest fan of one-pot cooking in general because rarely do proteins, carbohydrates and vegetables cook at the same time in the same way. I’m more of a purist and prefer to cook my rice and pasta separately to the meat and sauce. They can work with a vegetarian dish like an oven risotto and one-pot pilaf as long as you get all the exact ratios correct. I’ve been hard at work perfecting my technique for basmati rice recently, preferring the absorption method to the cooking and then streaming process. I wanted to pack as much flavour into this chicken and rice pilaf as possible so that all the deliciousness liquid gets sucked into the rice. The ingredient list might seem long but it’s really easy to make. I’ve amped up the orange flavour component with orange juice, orange zest and orange marmalade and this goes so well with the chicken and the earthy spices providing a warm base note. At the end of each year I round up my most delicious recipe and I already know this is going straight into the 2020 list.

Cream of mushroom soup is one of my all-time favourite soups and is perfect for the very chilly weather we are experiencing in Cape Town. It’s a soup that can be made in a variety of ways and is pretty forgiving in general. Exact measurements are not really necessary, and you can add whatever mushrooms you like or a mix of. You can either make a bechamel sauce and then add that later to the sautéed mushroom, or you can do what I did, and cook them all in one pan. If you like brown soup and enjoy the texture of the mushrooms, then I suggest slicing them very thinly and not blitzing this soup. It will turn into a murky grey colour. If the aesthetics are not an issue, then blitz the soup to get a creamy texture and reserve some of the uncooked mushrooms to pan-fried for garnish. How much cream you add is totally up to you? It seems to soak up a lot especially if you make it the day before and reheat it.

A adore a seriously pimped up avo toast on the weekend when breakfast merges with lunch and you have more time to potter around the kitchen. This rendition with hummus, poached (fried) egg, avo, feta, tomatoes, rocket and za’atar comes from the beautiful new Angama Mara cookbook – Out Of An African Kitchen. It’s also a popular breakfast you will find on the menu at the lodge where the food is uncomplicated but always delicious.

There is no better way to feed a crowd with a sweet breakfast treat than a Dutch baby pancake. Akin to a Yorkshire pudding, the pancake batter puffs up like a souffle in the oven. It’s then topped with delicious things to be devoured immediately. This recipe for a Dutch baby pancake with caramelised Pink Lady® apples with cinnamon had been in my imagination for a while. These are my favourite apples to eat and bake with. They linger on their trees for longer to develop their sweetness and blush pink colour. I love how crisp and juicy they are.