I’ll admit it—I’ve always leaned more toward chocolate desserts than fruit-based ones. Rich, decadent flavours tend to win me over far more easily than citrus or berries. But Claire, on the other hand, has a real love for fruit-forward sweets, and I wanted to create something that she would enjoy just as much as I would.

Why pumpkin? On one of our weekly market visits, we came across a family stall that appears every two weeks, offering the most beautiful pumpkins. We couldn’t resist bringing some home to experiment with. I knew pumpkin could hold its own against bold flavors, so I decided to put it to the test—and it worked out wonderfully.

Laksa has long been one of my favorite soup-and-noodle dishes. I still remember one of my first jobs as a chef, where the head chef introduced a laksa-inspired dish featuring prawns, fish, and a variety of vibrant garnishes. Those flavors stayed with me, and ever since, I’ve wanted to create my own version.

Lemons are one of my favourite, vital ingredients. They’re incredibly versatile—equally at home in savoury dishes, desserts, salads, and even drinks. I especially love using them to add brightness and acidity, something that’s often overlooked but essential for achieving balance in cooking. Lemons bring that balance and so much more.

We’re fortunate to have an abundance of them around us, and in fact, we have the local lemon in the Western Cape which is a Lemonade tree, closer to a mandarin or naartjie than a true lemon. Our heavily productive tree is what inspired me to preserve them for the season when fresh lemons aren’t as readily available.

I first learned this method during my travels and experimented with it in many forms. Personally, I enjoy preserved lemons most in slow-cooked lamb stews or stirred sparingly into a salad, where they bring a sharp, lively note to the dish.

This dish comes from my travels through the Middle East, where I discovered a perfect harmony between two of my favorite ingredients: eggs and tomatoes (with bread, of course, to bring it all together).

I wasn’t always fond of eggs, but over the years I’ve grown to love their versatility and the countless ways they can transform a dish. Shakshuka is a celebration of that—comforting eggs nestled in a gently spiced tomato sauce. It’s a meal that works any time of day: breakfast for lunch, breakfast for dinner, or simply a hearty dish with a sauce you’ll want to mop up with crusty bread.

Two delicious breads made from one dough recipe!

This recipe was a surprise! It turned out especially well for BLTs the next day.

I added chunks of cumin-infused Boerenkaas cheese from Dalewood by rolling it into the bread. The result? Little patches of melted cheese in a delicious, thick slice of this moist and soft bread with an interesting crunch from the polenta

This recipe works so well for large dinner parties because you can make it well ahead of time, and it’s even fantastic the next day. I have made them as individual puddings, but it works just as well to bake one big pudding, too.

A smoky, creamy soup layered with the deep flavour of bacon strips roasted right on top of the baked pumpkin. Finished with toasted pumpkin seeds and fresh herbs for texture and brightness. Served with a golden cheese toastie on the side—an absolute game-changer.

This is how to cook roasted pork belly perfectly every time. I love the charred bits—those slightly burnt edges add another layer of flavour. The contrast between the crispy crackling and the juicy interior is what makes pork belly so satisfying to eat.

It’s the herbaceousness of the za’atar blend, finished off with the tang of sumac, that makes it so special. And the best part? You can use it in almost anything. Salads (my go-to), breads, marinades, meats, cheese—you name it. It brings depth and brightness in one hit.

I did some research, tested a few different techniques, and eventually found what I think is the best version of a double chocolate cookie. This method gave me the results I was after: just the right texture, flavour, and that nostalgic feeling only a really good cookie can bring. This cookie is satisfyingly chunky and chewy as well as crunchy from the almonds and big pieces of chocolate. The smell and flavour of the burnt butter is deep and rich, making this cookie much more than any of the kind you find in the store.

This banana loaf is everything I want in a baked treat—familiar, satisfying, and just a little elevated. The Afrikoa chocolate bakes into soft, rich pockets that set into solid chunks as it cools, giving each slice real texture and depth. Toasted nuts add a bit of crunch, and the whole thing comes together in a loaf that’s unfussy, easy to slice, and always gets finished. The kind of bake that gets made regularly.

A staple in the kitchen that can be added to so many other dishes to bring depth of flavour.

This recipe is all about comfort and richness — the kind of meal that warms you from the inside out. Think tender, fatty lamb slow-cooked with warming spices, dried fruit, and a touch of something sweet to balance it all out. It’s simple to make but full of depth — the kind of dish that tastes like it took hours but doesn’t ask too much of you.

We serve it with buttery moghrabieh (giant couscous) — the perfect side to soak up all that bold sauce. It’s rib-sticking food made for cold days, shared fireside with a glass of red and good company.

That Pastry Though...
Buttery, soft, and just crumbly enough — this gluten-free pastry absolutely delivered. It holds its shape like a dream, but still melts in your mouth, with a texture that feels rich and substantial without being heavy. It’s the kind of pastry that makes you forget it's gluten-free at all.

And then there’s the frangipane... that lush, nutty filling that brings it all together. Paired with a sharp, tart berry jam that cuts through the sweetness just perfectly — it’s everything you want in a winter tart.

The best part? This pastry base is a keeper. Use it for sweet tarts, savoury pies, or anything in between. It’s a reliable, delicious go-to — no gluten required.

A Quick, Delicious Twist on Midweek Pasta
If you’ve got a pack of pork mince (or even better, some good-quality Italian-style pork sausages from your local deli), this is the kind of recipe that makes dinner feel like more than just a last-minute throw-together. It’s quick to pull off but packed with flavour — the kind of dish that feels a little bit special without needing much time or fuss.

Toasted fennel seed is the real magic here. That subtle aniseed note, especially when paired with good pork, gives the whole dish a nod to classic Italian flavours. Add in briny olives, fresh herbs, a bit of lemon to lift it, and a generous handful of cheese, and you’ve got something deeply savoury, bright, and comforting — perfect for when you want a solid plate of food that doesn’t weigh you down.

A true classic and a bit more advanced, kibbeh is for those who love diving deep into the process.
It’s an all-day affair — the kind of recipe best made with a few helping hands and good music on.
Shaping, stuffing, frying — it's tactile, satisfying, and totally worth the time.
Gather a few friends around the table and share the reward: golden, crisp, and full of soul.

This Beetroot & Apple Granola is a delicious way to turn humble leftovers into breakfast magic. The earthy sweetness of fresh beetroot combines beautifully with tart Granny Smith apples, toasted nuts, and seeds for a crunchy, wholesome bite. Plus, it stores well and even turns your milk a pretty pink — a simple, tasty start to any day.

This flatbread and whipped bone marrow butter combo is comfort food at its finest. The bread’s soft but chewy edges and tender crumb soak up the rich, silky butter perfectly, with cold chunks melting slowly into every bite. Made in stages and best shared around the table, it’s a recipe that turns any casual night into something truly special — best enjoyed straight from the oven.

For those who love to indulge in a good, honest loaf of white bread, this recipe is a must-try. It’s perfect for baking enthusiasts who enjoy the slow, rewarding process of kneading and proofing, turning simple ingredients into something warm and comforting. If you’re tired of store-bought loaves full of additives—or like us, living out in the country where the local sourdough baker isn’t just around the corner—this bread delivers that fresh, wholesome goodness right from your own oven. Perfect for thick toast, sandwiches, or simply tearing apart warm from the oven with too much butter.