My Sushi – Deconstructed

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

February 14th, 2016|Categories: Recipes|Tags: , , , |

Perfect Paté @ Alto

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

Accolade for Wellington Distillery

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

Watch me on Expresso, SATV3

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