A olive oil and polenta cake with boozy cherries.

A decadent alternative to festive pud: a savoury cheese ‘cake’ layered with dates, walnuts and fig compote

Arroz de Marisco, how to make this Portuguese Seafood Rice dish. Worth every step, and snippets of Lisbon.

Very easy coconut milk ice cream, perfect for vegans. And a tropical island holiday fantasy.

A spicy and creamy Cape Malay Chicken Curry with soft Turkish apricots – a twist on the classic

A summery and herby Lightly Smoked Trout on Orzo with lardons, paired with a barrel aged Viognier – a Diamond winner at Women and Wine of the World International Competition 2012,

Tapping into the street food hot dog trend, I make the simplest of Greek foods, the souvlaki, marinated with thyme and mint and serve it on a hot dog bun. Some scenes favourite scenes from Athens

Earlier this year, I was invited to participate in the Women and Wine of the World International Competition 2012 and appointed ‘godmother’. My task is to pair dishes with the winning wines. The first is a gewürztraminer with a Thai red curry with seared ribeye steak – how to make a red curry paste from scratch.

Tomato ‘caprese’ stacks using gorgeous ‘exotic’ varieties.

I paired dukkah crusted ostrich with seasonal asparagus served with a dollop of saffron cream and herby couscous with slices of Turkish apricot – flavours of Africa and the Middle East mingling in one wholesome, healthy dish.