Published on July 12, 2026

The authentic recipe uses Japanese “Shokupan” (milk bread), which is light and fluffy. Our own unsliced government white bread will work perfectly for this, as it is also springy and full. Makes 6 Ingredients For the toast: 2 unsliced white bread loaves 3 eggs ¼ cup sugar 1 tsp vanilla extract ½ cup cream 2 […]

Published on July 12, 2026

This recipe is inspired by the much-loved “Torrijas” (a Spanish French toast made with a spiced citrus custard, which is known for being the perfect mixture of a bread pudding and French toast. Makes 10 slices Ingredients For the custard: 2 cups milk 1 orange, zested 2 Tbsp orange juice 1 cinnamon stick 2 Tbsp […]

Published on July 12, 2026

If you go to France and don’t end up with a steaming hot chocolate, a side of cream and a croissant to dip into it, I’m afraid you’re doing it wrong. Turn to page 56 to make your own croissant or buy them to pair with this hot drink that can, let’s be honest, double […]

Published on July 12, 2026

Best Asparagus & Prosciutto Galette Recipe | Savory French-Inspired Tart Thanks to the maize meal (a South African twist), the pastry in this recipe is delightfully crunchy. Serves 6 Ingredients For the shortcrust pastry: 1⅓ cups (200g) cake flour ½ cup (50g) coarse maize meal 2 tsp (10ml) sugar ½ tsp (2.5ml) salt ¾ cup […]

Published on July 5, 2026

We’ve added a biscuit to the top of our s’mores croissant, but you could crumble a few biscuits into the croissant when assembling too.   Makes 4 Ingredients For the meringue 2 egg whites ½ cup (110g) caster sugar 4 plain croissants Butter, for brushing 1 packet (400g) marshmallows 150g milk chocolate 1 packet (60g) […]

Published on July 5, 2026

Poulet à la moutard has the sharpness from mustard balanced by creaminess. This sauce, with the thickness of a gravy, is rich but isn’t heavy as it doesn’t use a starch to thicken it. Instead, mustard and egg are used to create an emulsified sauce. Serves 4-6 Ingredients 8 bone-in chicken thighs Salt and milled […]

Published on July 5, 2026

These are a real labour of love. It’s about patience, giving the dough time to rest before the next step. We’ll admit that even ours weren’t perfect, but they did spark immense joy! Makes 12-16 Ingredients For the croissant dough 10g (1 sachet) yeast 1-1½ cups (250-375ml) milk, room temperature ½ cup (125ml) water, room […]

Published on July 5, 2026

Ooh la la meets Africa in these classic French-inspired recipes. Liezl Vermeulen adds a South African touch to some French fancies and one thing is for sure: France has never tasted this bold! A New Take on Tradition: The Bobotie Pithivier Pie This iconic dome-shaped pie with spiral scoring and scalloped edges hails from the […]

Published on June 11, 2026

We used a jumbo muffin tin to make fewer but larger muffins. You can also use a 12-hole cupcake tin and bake for 20-25 minutes.  Jumbo pizza muffins Makes 6  Ingredients   2 cups (300g) flour 1 Tbsp (15ml) baking powder 1 tsp (5ml) garlic powder 10g basil leaves, chopped Salt and milled pepper 2 […]

Published on June 5, 2026

Low and slow does the trick for cooking silky risotto. Pairing with charred spring onions and tomatoes results in a generous dish ideal for sharing on chilly evenings.  Charred spring onion & tomato risotto Serves 6 Ingredients   2 bunches spring onions ¼ cup butter 2 Tbsp olive oil  4 cloves garlic, finely grated  1 […]