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 July 2, 2026

The classic slow braised stew is reduced to a coating gravy, not the thick sauce we often see in modern takes. Use pinot noir wine to recreate the Burgundian braise.  Serves 6  Ingredients For the chicken preparation  1.5kg whole chicken 2 cups good quality red wine (pinot noir or merlot works well) 2 carrots, sliced into 2cm pieces 2 […]

Published on July 1, 2026

  A fan-favourite of kids and grown-ups alike. This baked version doesn’t require any frying, making it fuss-free and healthier.   Serves 4-6    Ingredients   6 skinless chicken breast fillets Salt and milled pepper 3 Tbsp Dijon mustard 250g Emmenthal or mozzarella, grated 6 slices farm ham 3 cups panko breadcrumbs ½ cup flour ½ Tbsp […]

Published on June 18, 2026

Classically made using a yeast-leavened dough, these are cooked in an old-school poffertjies pan. Makes 80 Ingredients For the poffertjies: ¼ cup (50g) sugar 1¾ cups (430ml) lukewarm milk 1 sachet (7g) yeast 2 eggs, whisked 2 Tbsp (30g) melted butter 2 cups (300g) flour 1 tsp (5ml) salt Canola oil, for frying Sifted icing […]

Published on June 17, 2026

What makes this cake so fun is that you can make the marble any colour you like! Try purple, yellow or even blue, then match the frosting colour to the cake.  Makes 1x20cm loaf  Ingredients For the cake  1¼ cups (250g) granulated sugar ½ cup (125g) butter, room temperature 3 eggs 1 egg yolk ½ […]

Published on June 16, 2026

Instead of using a cookie cutter to cut out biscuits, simply use a knife or pizza cutter to cut lines into the dough, making one large batch of 3x3cm squares.  Makes 65 cookies   Ingredients   1½ cups (225g) flour 1 tsp (5ml) garlic powder ½ tsp (2.5ml) mustard powder 1 Tbsp (15ml) Everything bagel seasoning […]