eatdrinkcapetown

I like messing with tradition, so this recipe from Jane Lawson's cookbook Yoshoku Contemporary Japanese is right up my alley. It's a beautifully styled and photographed collection of recipes that stem from the established tradition of fusing Japanese and Western food. Yes, the Japanese did fusion before us. And they do...

South African food memories are laced with the heady combination of fried batter, cinnamon and sugar. We call that pannekoek, and the English call it pancake. But they are not one and the same thing. Pancake is what Rooinek people make on Shrove Tuesday; pannekoek is what we Amabhulu...

Who doesn't treasure memories of the meltingly tender, richly flavoursome potroast their moms or grandma's fed them as children? I know I do! To me, it is one of the most maternal of dishes - comforting, homely and deeply nourishing on both a physical and emotional level. It also seems...

Today is National Voting Day, which means tomorrow is National Hangover Day. In the interests of public service and good health, I have done some research and came up with the following top 10 favourite South African hangover cures. Feel free to add your own! Groen Ambulans/Green Ambulance: aka cream...

I first encountered viskopsop, that poor man's staple during the leanest and meanest of times, in the Constantia home of a posh family fallen on hard times. That they were all barking mad might have had something to do with their penurious state, since one or more members of...

Having lived in Cape Town for 20 years now, I still wonder why this beautiful city with her very colourful past lacks a unique, celebrated seafood dish to call her very own. We do have smoorsnoek - that delicious braise of salted or smoked snoek, onions, tomato, chilli, potato...

Saturdays are made for pleasure. Saturdays are made for lazy love, shopping, hugging, talking, pleasure and good food. Saturdays are made for soft and kind feelings. Saturdays have always been my very favourite day of the week. After the bleached heat of the peninsular summer, I always welcome the first rolling...

My mother did a lot of things remarkably well, but cooking chicken wasn't one of them. She had one legendary roast chicken recipe (which I wrote about in Anna Trapido's book Hunger for Freedom), plus a killer chicken Kiev, which really did deliver forth a gush of molten butter...

This recipe really tastes best with the addition of fresh curry leaves. Most decent supermarkets stock tubs or sachets of at least the dried ones these days, and remember: if your local grocery store doesn't stock something, ask the manager to order some for you. I have, in the...

Great for entertaining, big on visual appeal and child’s play to assemble. Raid the deli shelves for this one, to make the most of jars and pickled relishes. Holiday food par excellence. Serves 8 16 pickled or freshly boiled and shelled quails’ eggs, halved 10-14 labneh or goats’ cheese balls rolled in...