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Born to be Wilderer

I feel as though I’ve started to play with food again. I recently upgraded my kitchen so the novelty of cooking has been revived. Will share the DIY in a separate post. You too will be amazed at how a little can go a long way. But I digress…I recently spent some time the Spice …

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Stuck in the MUD Makeup

I’m not sure about you, but I was one of those girls who ran around life using the wrong colour foundation. I didn’t know anything about makeup and waltzed into a pharmacy with a 12 year old girlfriend and we bought whatever we thought looked right. And it didn’t. And few people told me. I …

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Sunflower Running Bread

If ever given the choice, I will always choose bread over cake. Warm, crisp-crusted and chewy with a slick of butter. This morning worked out almost too perfectly. I weighed the ingredients out last night and tossed them all into my stand-up mixer with the dough hook attachment when I woke up. 15 minutes of …

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Making Pasta

The first time I had ever made pasta was as a contestant on MasterChef SA. We had one day off a week and this happened to be one of the first Sundays that we got to do as we pleased. Being the garden variety food nerds that we were, we were all gathered in the …

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Chinese New Year

I’ve been wanting to re-vive my blog for a while and with Chinese New Year, today feels right – I’m ready to usher in the abundance, luck and prosperity held within a mandarin. Would a tangerine/mandarin/satsuma/naartjie smell as sweet? These palm-sized orbs, all with soft peeling skin and sweet, tart flesh seem like very similar …

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#Eatgram

Don’t be silly, this was just my first order of the day at @BoccaCT. Ricotta & spinach gnocchi, cannelini & chorizo bruschetta (fancy beans on toast is always a win) and zucchini fries that I could snack on for days all served with a cheeky Gamay from Radford Dale. #restaurantreview #blogfood #CapeTown #BreeSt #latergram

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Risotto that is far from technically correct but is still plastering over the hole in my belly! #lunch #CapeTown #blogfood

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I have been to @FoundaryCafe twice this week. The “vaab” is cool and the food and drink is also on point. This was my favourite dish. Simple is always more difficult – steak tartare with a glorious egg yolk and condiments to boot. The carpaccio is also noteworthy with fried capers and cheese so smelly …

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