This Chicago deep-dish style pizza is more like a pie and loaded with your favourite toppings. I fell in love with this style of pizza the first time I ate it in Minnesota many moons ago, so was excited to do it as part of a pizza recipe series for Kerrygold Cheddar. You can check out my black pizza with chipotle BBQ chicken, mushrooms & red onion, or my pizza Bianco with prosciutto, nectarines & thyme.
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The creamy ricotta and mature Kerrygold Cheddar with thyme creates a delicious pizza Bianco base onto which you place sliced nectarines, twirls of salty prosciutto…
I’m so excited about this black pizza with chipotle BBQ chicken, mushrooms and onion recipe because it’s been brewing on the back burner for a…
The Delaire Graff Restaurant welcomes visitors back to its exquisite property under the helm of the new head chef Kayla-Ann Osborn. I was there recently…
I recently received a copy of Ottolenghi’s new cookbook Flavour, and have been poring over the delicious recipes and photography since. I chose to make…
This sticky toffee, fig & walnut pudding with toffee sauce is decadent and utterly delicious. I daresay it might even be the best ever. Queue…
Buttery shortbread and brandy drenched dried fruit marry together to make this delicious fruitcake shortbread. It’s slightly chewy and will remind you of Christmas. Add…
I am lucky to count Ina Paarman as one of my regular clients and have loved working with this brand over the last few years.…
The beauty of cooking chicken Sous Vide in advance of braaing/ barbequing is ensuring the chicken is one hundred percent cooked through without burning the…
This Moroccan carrot and fennel salad with sultanas and pistachios has so many flavour elements going on its utterly delicious. The sultanas add sweetness which…
I’ve discovered the absolute living best way to eat tender stem broccoli and beans. I love both these vegetables and am happy to eat them…
I recently sent out a request on Instagram and Twitter for peoples favourite recipe using chicken breasts and I got so many suggestions. I prefer…
I’m here to tell you that drizzling black pepper and thyme-infused honey over crispy fried feta is a delicious thing. Seriously! I spotted the recipe…
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…
The creamy ricotta and mature Kerrygold Cheddar with thyme creates a delicious pizza Bianco base onto which you place sliced nectarines, twirls of salty prosciutto…
I recently received a copy of Ottolenghi’s new cookbook Flavour, and have been poring over the delicious recipes and photography since. I chose to make…
This Moroccan carrot and fennel salad with sultanas and pistachios has so many flavour elements going on its utterly delicious. The sultanas add sweetness which…
On the 3rd of January, I was overjoyed to have been invited to a very special lunch at The Test Kitchen. Luke Dale Roberts had…
In June last year, Kobus van der Merwe from Wolfgat in Paternoster and Willem Hiele from Willem Hiele Restaurant in Koksijde Belgium came together for…
Before my trip to Italy, I had the pleasure of enjoying lunch at to Gåte at Quoin Rock Estate to experience Head Chef Nicole Loubser…
This Chicago deep-dish style pizza is more like a pie and loaded with your favourite toppings. I fell in love with this style of pizza the first time I ate it in Minnesota many moons ago, so was excited to do it as part of a pizza recipe series for Kerrygold Cheddar. You can check out my black pizza with chipotle BBQ chicken, mushrooms & red onion, or my pizza Bianco with prosciutto, nectarines & thyme.
The creamy ricotta and mature Kerrygold Cheddar with thyme creates a delicious pizza Bianco base onto which you place sliced nectarines, twirls of salty prosciutto and a drizzle of honey. This is one of those recipes that hovers happily between savoury and sweet and it is completely delicious. The level of sweetness of the nectarines will determine how much honey you add.
I’m so excited about this black pizza with chipotle BBQ chicken, mushrooms and onion recipe because it’s been brewing on the back burner for a while. Pizza is amongst my favourite things to eat on the planet. A year ago I took myself to Naples on a pizza pilgrimage and tasted several original and authentic pizzas and generally got up close and personal with this style. I love this flavour combination of chicken strips which have been basted in my own BBQ chipotle sauce but use whatever BBQ sauce you love. Mushrooms and red onion complement the chicken too.
The Delaire Graff Restaurant welcomes visitors back to its exquisite property under the helm of the new head chef Kayla-Ann Osborn. I was there recently to meet her and shoot a few of her summer dishes. A passionate cook from a young age, Kayla-Ann is only 27 years old and the first female head chef at Delaire Graff Estate. She made a name for herself at The Chef’s Table, a well-known fine dining restaurant in Durban.
I recently received a copy of Ottolenghi’s new cookbook Flavour, and have been poring over the delicious recipes and photography since. I chose to make his Portobello mushroom steaks with butter bean mash recipe because its flavoured with chipotle and I couldn’t resist. Chipotle in adobo is a favourite condiment and I make my own. I loved the sound of everything going on in this dish and it blew me away.
This crispy fried salt and pepper calamari is a delicious starter snack and I’ve sprinkled togarashi seasoning at the end to give it a spicy edge. It pairs beautifully with a crisp dry white wine such as the Sophie Te’blanche Sauvignon Blanc from Iona. This wine is one of the 6 wines I’ve selected as my #SamsSummerSelection on Cybercellar and I’m so excited for this collaboration.