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Posted on Feb 19, 2013 | 0 comments

Galette is a term used in French cuisine to describe various types of flat, round or free form crusty cakes or bread.  It is often topped with fruit, but could just as easily be prepared topped with vegetables.

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Roast potatoes, two ways

Posted on Dec 16, 2012 | 1 comment

You’re in for a serious treat today. I don’t know if it’s just in our South African culture, but we love roast potatoes…Years ago all I knew was a very standard, white fleshed potato, but now-a-days we’ve got the most beautiful varieties available in our local stores and they were the inspiration for this shoot.

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Panzanella Salad

Posted on Nov 30, 2012 | 0 comments

The reason I love this salad is that it’s simple to make and it consists of some of my favourite ingredients… Fresh buffalo mozzarella, tomatoes, capers, red onion – how can theses delicious flavours not create something awe-inspiring together!My mother introduced me to Panzanella salad. It was after one of her European holidays that she came back raving about this simple and delicious salad. The Italian farmer’s wife in Umbria used day old hard crusted bread which she moistened with cold water, then squeezed all the excess moisture out and rubbed it, bit by bit, between the palms of her hands, so that it in the end became irregular shaped shreds of bread.This was left to dry and then used in her Panzanella salad.

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Berry bliss

Posted on Nov 13, 2012 | 0 comments

I have had this blog post brewing for some time now and am dying to share this very easy, anyone-can-do-it jam recipe as well as these fun pictures I took in December. Yes, that’s right, these photos were taken in December 2011!

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Curly Kale

Posted on Nov 4, 2012 | 0 comments

So, I have a little confession to make, although it is one of the most common vegetables in Europe, kale is quite new to me as a chef sitting on the most southern tip of Africa. I first came across kale when I was living in Ireland in that delicious dish, Colcannon (the Irish seem to be experts at combining potatoes with pretty much anything) but I haven’t been able to source it at our local markets. Then last weekend, on my most recent visit my parents guest house, there they were in a little row, upright and proud kale plants begging to be harvested. Of course, like most of my short visits, I tried something new and cooked my first kale dish.

So, I can promise nothing awe-inspiring as I am a beginner at this myself and wanted to keep the kale as simple as possible to really appreciate the flavour. After asking the advice of the British guests staying overnight in the guest house over dinner, we settled on sauteed kale with onions, garlic and bacon.

Here is the simple recipe, might I add that kale is in fact a nutritional superstar! It has higher levels of antioxidants than almost any other vegetable and is full of cancer-fighting compounds, beta-carotene, Vitamin A and C, amongst other goodies. So, step aside quinoa, kale is the new super food!


1 large bunch of kale leaves
1 large onion, finely chopped
1 garlic clove, finely chopped
6 rashers of streaky back bacon
1 tbsp good quality olive oil
salt and pepper, to taste


Wash the kale leaves and remove some of the stalks and veins, if needed.
Heat a big pan and slowly saute the onions and the garlic on a low heat.
Add the bacon bits and saute, rendering some of the fat off the bacon.
Add the roughly chopped kale leaves and saute for about 10 minutes until tender.
Season with salt and pepper, to taste.
Serve as a side dish – delicious with pork.

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