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While many associate pickled seafood with heavy, curried spices, the Mediterranean style—Escabeche—offers a lighter, herbal alternative that is perfect for delicate meats like squid.

Living in Portugal means I often trade traditional Cape salmon for beautiful local pota (jumbo squid). Because pota is more delicate and has a dense, solid flesh compared to flaky white fish, it requires a careful, instructional approach: tenderising first, followed by a lighter aromatic pickling liquid.

If you are looking for a stunning, straightforward make-ahead seafood dish, this is it. Here is my direct guide to creating the perfect Mediterranean Squid Escabeche.

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There is something properly magical about a dish that forces you to slow down.

We live in a world of “30-minute meals” and instant gratification, but some of the best things in life just take time. Pork cheeks are exactly that. They aren’t a cut of meat you can rush. They demand a slow, gentle afternoon in the oven, transforming from a tough muscle into something so tender you could eat it with a spoon.

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If you’ve ever travelled through northern Portugal in winter, you’ll know the kind of food that warms you from the inside out. Rancho à Portuguesa is one of those dishes — rustic, rich, and deeply comforting.

Originating from the Trás-os-Montes e Alto Douro region — literally “behind the mountains” — this traditional casserole brings together slow-cooked meats, chouriço, chickpeas, and pasta in a smoky paprika sauce. It’s the perfect dish to share with family and friends on a chilly day, ideally with a hearty red wine and a crusty loaf of bread.

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Bunny Chow is one of Durban’s most iconic dishes — a delicious reflection of the city’s Indian-South African heritage. This spicy curry served in a hollowed-out loaf of bread is street food at its best: comforting, messy, and full of bold flavour. Originally a working-class meal meant to be eaten on the go, it’s now a beloved national favourite enjoyed across South Africa.

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