Two fine wines, using the two whites from Bordeaux and a brilliant red for my Advent Calendar #10 2018...
Delaire Graaff Coastal Cuvée Sauvignon Blanc 2018, Morné Vrey's sublime blend of grapes from four wine appellations with a touch of Semillon...
Vriesenhof Unwooded Chardonnay 2017, a sublime Stellenbosch unwooded Chardonnay by Nicky Claassens & Jan Boland Coetzee...
A real classic, the Delaire Graff Banghoek Reserve Chardonnay 2017. Made from the Estate's Mountain Vineyard grapes. Perfect with my fish paté....
My deconstructed sushi with salmon trout & avocado For all of you who are intimidated by making sushi, here’s the easy way out. I put this together in about ten minutes on the Expresso Breakfast TV Show. My Sushi – Deconstructed What you’ll need 8 sheets nori 1 small carrot – cut into matchsticks ¼
Jeremy Freemantle of AfricanRelishfilleting whole Yellowtail One of the fun things I did at The African Relish Cookery School in Prince Albert during a recent Food and Wine Workshop there with Sarah Graham, of BittenTV fame, was two dishes for the coals, a rib eye on the bone with caramelised onions and yellowtail
The lovely people at Clemengold sent me a box of this sublime fruit, throwing down the gauntlet and challenging me to come up with some new ideas to use this sweet golden fruit. I have come up with three, and add one from my friend Colleen Grove who has raved about them for some time.
Do you say I have no time – It’s too expensive – I don’t know how? Join SuperCooks Michael Olivier, Expresso TV Cook, & Chef Sue Barber for an evening of real fun food. Packed with ideas for your winter menus. Come away with recipes for new dishes – 2 complete dinner parties, time saving
The Demonstration Kitchen at African Relish Maddy and I are returning to African Relish in Prince Albert for a cooking weekend from Friday March 23rd to Sunday March 25th. I will be cooking some of my favourite dishes, Jeremy will be joining me and cooking some of his in a kind of 'Manne met
Sonia Cabano, well known TV Cook and food writer, recently called Watermelon The King of Summer. Growing up on a farm as children, it was the best pudding on a hot summer's afternoon, lying in the shade of a huge tree nestled up against one of the twin gables of our farm house,
My grandmother was passionate about Ginger, On the sideboard in the dining room, there stood, on a saucer, surrounded by long tined pickle forks, a blue and white Chinese Ginger jar full of lumps of candied ginger. After a meal, she would go over, poke about in the jar with a fork ad extract a
Lovely warm winter casserole for the snowy mountain days. Serves 6 You’ll need: 2 kg lamb knuckle seasoned flour extra virgin olive oil 3 medium onions – chopped 3 carrots – chopped 2 sticks celery – chopped 3 cloves garlic – crushed 1 x 410g whole peeled tomatoes – chopped, use the juice
C Louis Leipoldt, who lies at rest in the Pakhuis Pass north of Citrusdal, was a major figure in the Afrikaans literature. So much a character of his time, this poet, playwright, journalist, chef, botanist and medical doctor, is perhaps most of all remembered in my mind as one of South Africa’s most
Thought it would be fun to post the two dishes I cooked on the Expresso Breakfast TV Show this week. You can also see the videos on YouTube, click here. First off was a Mexican Tortilla Soup with Chicken and Corn, we had Hugh Masekela in the studio - he was very amusing and referred
Known for its historical and impressive collection of classically-styled reds, Stellenbosch estate Alto is now offering visitors a delicious combination of its reds, teamed up with home-made pâtés. Each of the three wines in the range is combined with a pâté of the day. These are served on artisanal 100% rye bread made in the
The James Sedgwick Distillery, situated at the foothills of the Bain’s Kloof Pass in the Boland town of Wellington, has been named Best Brand Innovator in Whisky Magazine’s Icons of Whisky competition. The award is in recognition of the state-of-the-art facilities at the distillery as well as the innovative whiskies produced there. The
Jan van Rooyen with nearly two decades’ worth of winemaking experience, was recently appointed at Avontuur Estate as winemaker. When asked about his objectives for the wines, he said that he has a 10 year plan, but would love to build on the foundation laid by his predecessors and improve on the quality
Most weekday mornings you'll see me cooking on SATV3's breakfast show Expresso, usually between 06h45 and 07h15. This morning's hero product is Pick n Pays own brand crumbed hake portions. We popped them in the oven and they really came out beautifully crispy on the outside with lovely moist fish inside. Ideal for