Milk tart is a classic South African heritage recipe and it’s utterly delicious. The filling consists of either an uncooked or cooked custard and the…
When Anthonij Rupert Wyne approached me to create a classic lasagne to pair with their Terra del Capo Sangiovese, I said ‘hell yes!’. For one…
This is a classic recipe for a split pea and ham hock soup because why digress from something that is perfect. You can add a…
When deciding what to call this recipe I realised people know these gorgeous melt-in-the-mouth chocolate covered malt balls by different names. In America they are…
This classic nicoise salad comes from Daniel Galmiche’s French Brasserie Cookbook which is all about French home cooking at its best. Despite Daniel being a Michelin…
A highlight of my food blog is the opportunity I get to review fabulous cook books. Having written my own book last year, I have…
I needed a classic buttermilk rusk recipe to make rusks for my TV shoot last week, and where better to turn for this than my much revered…