Sunday Times Extra : A tasty Christmas
A feature in Sunday Times Extra last December on Christmas feasting.
Feasting on a Budget – Tips and Tricks from the Pros
AFTER THE WHIRLWIND of the festive season, the guests are still fluttering in and out of your door and the kids are home from school, demanding treats. How do feed your family and visitors well on a budget, now and throughout the year? We spoke to four South African food personalities for advice: a chef and MasterChef judge, a cookbook author, an urban farmer and a television food stylist. Featured in Mango Juice Inflight Magazine, Jan 2013
All I want for Christmas – House & Leisure Christmas Gift Guide 2012
I was honoured to be asked to contribute to the House & Leisure Christmas gift guide. I have been looking at the gift guides since I was a teen at Uni, in awe. It always seemed such a 'grown up' thing to be asked your personal recommendation. You'll find items across price points here.
Naan Khatai Biscuits for Diwali
This traditional Indian biscuit is the one that is featured during Diwali and other celebrations. It is similar to a butter biscuit, but the semolina gives it a characteristic nutty crunch. It's preferable that you use ghee (clarified butter) but you may use butter if you can't find any. Cardamom fills the kitchen and infuses this biscuit with a gorgeous musky scent.
Juicing it up to start the day – Conde Nast House & Garden Gourmet Magazine
Here's a small feature on me in the new Conde Nast House & Garden Gourmet Magazine about my love for juicing fruit and eg. It was shot in my home the day before I left on a three month stint to Europe in April this year, the image is by Mark Cameron.
Asparagus on Sweet Potato Hash with Saffron Yoghurt
A ready for summer Steamed Asparagus salad on Sweet Potato Hash with a Saffron Yoghurt Sauce - food props from Chefchaouen and reflections on the Blue City, including my travel guide with top tips and favourite photos.
Smokey Pan Grilled Kudu (Venison) in Pitas
I was invited by Errieda du Toit, an experienced hand in the kitchen and new twitter friend to be part of a feature on her, by the Afrikaans television programme Pasella. We were tasked with cooking with venison and each chose something a little unusual, a bit of a challenge and at the same time spoke about our activity on twitter and how we experienced the social media medium.
Featured in Get It Magazine
Food and the Fabulous featured in Get It magazine- focus on Lisbon
Food and the Fabulous on Fairlady Magazine Blog
Fairlady magazine asks me questions about who inspires my cooking, my ideal dinner guests, top local restaurants and international food destinations.
Pear Cake with Salted Caramel Sauce and Caramel Shards
This celebratory cake is based on an old Victoria sponge recipe, but I made a rather large one with no layers, baked in a bundt or ring cake pan. I used fragrant, tiny Ercolini pears (in season here in the northern hemisphere). I adorned the cake with a salted caramel sauce I made and while on the theme: caramel shards. Looks fancy but is so easy to make and takes just a cup of white sugar and a teaspoon of sea salt.