If there is one thing that elevates seafood from great to unforgettable, it is the marriage of slow braising and the smoky kiss of open coals. Inspired by Yotam Ottolenghi’s signature Mediterranean flair, this recipe balances melt-in-the-mouth tenderness with bold, aromatic flavours.
(more…)Category: Cuisine
If you have magnificent pork shanks and a good German beer, there is really only one correct answer: Schweinshaxe (Crispy Roasted Pork Shank).
Normally roasted in a standard oven, I took this Bavarian classic outdoors to my wood-fired oven. The result? Fall-off-the-bone tender meat with a shatteringly crisp crackling. But this cook also came with a plot twist!
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There is something undeniably comforting about a rich, slow-simmered chicken stew, especially when it’s bubbling away in a cast-iron pot. Here I am sharing my take on a beloved Italian classic: Chicken Cacciatore.
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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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If there is one dish that signals the arrival of the Easter weekend in South Africa, it is undoubtedly Cape Malay Pickled Fish. With its vibrant spices, tender texture, and that unmistakable sweet-and-sour tang, it is a recipe steeped in history and shared across generations.
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Sometimes, the best meals are the ones that demand a little patience, a good fire, and perhaps a few bottles of wine to enjoy while you wait! We decided to transport our taste buds to the vibrant Yucatán Peninsula in Mexico. and tackle a true classic: Cochinita Pibil.
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There is a specific kind of magic that happens when you step away from the kitchen stove and head out to the fire pit. In South Africa, we know the power of the braai, but across the Atlantic in the highlands of Michoacán, Mexico, they use the flame for a different kind of alchemy: Carnitas.
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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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There is something universally comforting about a Sunday roast, but sometimes the usual suspects need a vibrant update. If you have a pork loin and a few oranges in your fruit bowl, you are halfway to creating one of South America’s most beloved festive dishes.
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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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