Cookbook Club: Jan Braai and the burger of all burgers


Last week we celebrated Heritage Day, now also called National Braai Day thanks to Jan Braai, author of this month’s cookbook Die Demokratiese Republiek van Braai (the book is also available in English as The Democratic Republic of Braai). This guy is a genius for uniting the country with something that is truly South African – and with it comes good food and being all round sociable and happy.

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Cookbook Club: Markdag and a delicious Flamkuchen


For this month’s edition of the Cookbook Club, my cousin Rhona and I chose another local cookbook: Markdag (also available in English as Make Give Sell) by brother-and-sister-mean-team Callie Maritz and Mari-Louis Guy. After paging through this book you will want to quit your day job and start producing products for your local food market – it is extremely inspiring!

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Ostrich curried meatball subs

Ostrich curried meatball subs 1

Ostrich meat might be a less popular red meat, but it is a delicious and healthy alternative to beef. It is much lower in fat grams per serving compared to chicken, and much lower in fat and cholesterol than beef. And did I mention that it is absolutely gorgeous as a curried meatball with an onion relish on a sub?

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Brinjal, spinach and mushroom quesadillas with Kasselshoop Nettle Cheddar


I’ve always been a big fan of Kasselshoop cheddar and gouda, but I only recently discovered the splendour of their flavoured cheeses. I can really recommend the cheddar with pickled onion, the smoked gouda and the gouda with chilli. But my absolute favourite has to be the white cheddar with nettle. It marries very well with vegetables such as spinach and brinjal, and is complimented beautifully with a glass of chardonnay.

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