I am busy reading through my copy of Tom Kitchin’s first recipe book and slowly making my way through the recipes. It is a seasonal book, and as I have had it a year I am nearly done with the … Continue reading
This month, my assigned blogger for The Secret Recipe Club was Sara from Cook with Sara. Sara loves to cook and eat and thankfully for us, share her recipes. I love her mom’s philosophy on cooking as it was the same … Continue reading
One of my favourite TV shows has to be Chopped. Here, contestants are given a mystery box of ingredients in 3 rounds and they have to come up with a starter, main course and dessert. Four contestants start the first … Continue reading
I love it when a concept in my head translates perfectly into a meal. When I went to the launch of Checkers Single Origin Coffee I knew immediately that I wanted to create a rub for a venison roast with … Continue reading
There are many things that I love about Europe, but one of them is the seasonal availability of asparagus, straight from the farmer. These organic asparagus cost us in the region of €4.50 a kilogram and we always buy a … Continue reading
We are very fortunate to have a chicken farm close to where we live. The chickens are free range and taste amazing. I have lived in Gordons Bay for a long time now, but only recently found out that I … Continue reading
Not having the financial means to see an optometrist at a regular practice, I was told about the St Johns Eye Clinic. I started going there in 2002 and they were fantastic. Great equipment and good staff. But, as with … Continue reading
I love making broths for supper. It has been a long and wet winter and on a cold night, nothing seems to warm the soul as much as a hearty dish of warm something! Most often than not, that something … Continue reading
Debbi, our new hostess for The Secret Recipe Club is on the ball, and sent out our assignments the weekend after our reveal. This month I am getting to know Sara who blogs over at Cook With Sara. Sara cooks with everyday … Continue reading
After I told my friend Alex that I had been invited to take part in a competition hosted by Amarula, to celebrate South Africa’s heritage, he mentioned making a dish based on the springbokkie. This is a shooter made of Amarula and … Continue reading