Durban Fish curry A Durban-style fish curry evokes memories of my childhood in Kwa-Zulu Natal and my grandmother preparing freshly-caught fish in masala pastes to fry or red-hued, gently simmered fish curries over the weekends to enjoy with the family at the table. The fresh, briny scent of the sea lingered on the [...]
Mother's Day Rich Chocolate Cake with Raspberry Buttercream Frosting A vanilla cake is versatile and pretty, but a rich chocolate cake makes you feel like there was just that much more effort expended in making it. For Mother’s Day, Lurpak, the butter Queens, invited me to share something delicious for my mum. (Check out their [...]
Pissaladière - Niçoise Style Pizza Bread with Caramelised Onions and Sardines In her book At Elizabeth David's Table, Ms David shares her discovery of the different types of 'pizza' breads encountered along the Mediterranean coast west of Genoa and across the borders of Provence. She speaks of the sardenara - bread topped with salted sardines, onions and [...]
Vietnamese Grilled Pork with Noodles (Bun Thit Nuong) Serves 4-6 This dish, Vietnamese Grilled Pork is prepared on the streets throughout Vietnam, with slight regional recipe differences. Thin, fragrant pork slices are barbequed over coals and served over cold rice noodles with a spicy dressing. I prepared this recipe for City Press iMag Ingredients 350 g pork [...]
Fresh Spring Rolls (Crystal Spring Rolls) - called Goi Cuon in Vietnam or Nime Chao in Cambodia. Recipe developed for City Press iMag
Pierogi with Pilchards and onions in brown butter - how to make traditional Polish pierogi suitable for a host of fillings. Boiled and fried in this recipe.
Luffa and Shrimp curry - Chinese okra This recipe forms part of a series prepared for Pick n Pay Fresh Living Magazine, October 2013 issue A vegetable, and an exfoliator! My grandmothers, like yours too, if they were a part of the same generation, practicised thrift to a fault. They had to, really, with large [...]
Melanzane Parmigiana with Pilchards & Basil - a different version using pilchards and basil.
Juicy, spicy shredded tuna meatballs baked and added to a quick Neapolitan sauce. Recipe developed for Lucky Star/