Books for Cooks – The South African Milk Tart Collection

The South African Milk Tart Collection by Callie Maritz & Mari-Louis Guy There cannot be a single Afrikaans speaking family in the country that has escaped the bliss of the iconic South African dessert and tea bake Milk Tart.  There may be many who have not tasted it and more’s the pity. As with most

Books for Cooks for Christmas – The Classic South African Cookbook

The Classic South African Cookbook Melinda Roodt, the writer of this book, is a busy lady. From being a pastor with her husband in a church in Vereeniging, to charity work, to managing three bands, public speaker, cookery teacher, painter and manages her own rusk and biscuit label.  I feel totally exhausted just reading about

Books for Cooks for Christmas – Johnny Hamman’s Een Maal

Johnny Hamman picture from Een Maal Johnny Hamman, who many of us will remember very fondly as the winner of the Afrikaans Reality TV Cooking Programme Kokkedoor 2, is one of the most delightful young men.  Passionate, professional and his food is truly quirky, yet thoroughly modern. And as I have experienced it, utterly delicious.

Living National Treasure #101 – Dine van Zyl

Dine van Zyl Potjiekos & Pot-pourri In Japan they have people who are certified as Living National Treasures. These people are anything from ceramicists to woodworkers, paper makers and the well known Kabuki theatre performers. The Living National Treasures are those that preserve important intangible cultural properties. Cuisine, surely, is one of these. Were we

Durban Curry, So Much of Flavour – Erica Platter, Clinton Friedman & Devi Sankaree Govender

Durban Curry - so much of flavour When you put talents like this together, Erica Platter, writer and Editor de luxe [and quite a food lover too if the truth be known] and Clinton Friedman, brilliant photographer and designer and Devi Sankaree Govender, better known on our TV Screens on Sunday night’s Carte

Chicken ‘Saltimbocca’ with Emmentaler & Lemon – Jane-Anne Hobbs

Jane-Anne Hobbs's Chicken 'Saltimbocca' with Emmentaler & Lemon 4 skinned, deboned chicken breasts eight thin slices of Emmentaler, or similar 4 slices of Parma ham two thin slices of lemon, halved 16 small fresh sage leaves 1 T (15 ml) olive oil 3 T (45 ml) butter the juice of small lemon milled

Griddled Chicken Breasts with Romesco-Style Sauce – Jane-Anne Hobbs

Jane-Anne Hobbs Jane-Anne Hobbs is a food writer de luxe.  Recipe developer and photographer, she has written a stunning cookbook Scrumptious, click here to read my review.  Always on the look out for low carb dishes, she has latterly come up with some stunners, and this is one of them. CLICK HERE to

Griddled Baby Butternut with Chorizo, Feta & a Lemon Dressing – Jane-Anne Hobbs

You can trust Jane-Anne Hobbs to come up with something extra special every time she posts an utterly delicious dish on her website. Jane-Anne Hobbs Jane-Anne is one of my favourite food writers, photographers, cook book authors and an utterly lovely person.  Read my review of her cook book here.  And do visit

Bobotie, a Cape tradition revisited

My Bobotie, my grandmother's spoons This is probably the most widely known and loved of all Cape dishes.  It has its origins at the Cape in the 17th century when the Dutch Settlers, brought their unique style of cooking, infused with the spices of the East, to the Cape.  But it is a

January 18th, 2014|Categories: beef, Recipes|Tags: , |

Autumn is the time for baking

During my childhood, Easter was the time to get a new jersey and autumn always meant baking and chestnuts. Mosbolletjies made from fermenting grape must, sweet juicy crunchy koeksisters and rainbow cake. Maggie, who was my mother’s housekeeper, was a brilliant baker, and she did it in the old-fashioned way with no machinery. 

Tortoises & Tumbleweeds

Lannice Snyman, who has been a dear friend for years, is one of the country’s foremost food and history of South African cuisine fundis. This book is an enchanting tour through the gastronomic heart of South Africa and helps us discover its history, cuisine and cultural traditions.  There are glimpses into dishes of the past

May 22nd, 2009|Categories: Uncategorized|Tags: , |