Beer battered Fish & Chips and an ice cold beer – need I say more!

I call it my “Greek Salad”, however, I do not claim it to be anything like the original.

This is an amazingly fresh sauce that goes well with most Indian dishes.

Chorizo works really well with chicken, and hence bringing together 3 of my favourite things, chicken, chorizo and BBQ!  

Ok, so here comes a bold statement – THIS IS THE BEST BAKED PUDDING IN THE WORLD – YES, the world! 

This recipe really takes me back to my childhood as it is adapted from my mom’s famous Paprika Roast Chicken.  She used to do it in the oven (and I still often do too), but the smoke on the BBQ just adds that additional flavour note that kicks it into orbit! 

If there is a person in the world that says they do not like Chocolate Brownies, then they lie about other things too!

Shakshuka has all the right stuff – and also makes a great breakfast if you have had a bit of a heavy night the night before – sorts a hangover by the time you have your last bite!

Asparagus is one of those veggies that is at the top of veggie-food-chain.  They are really delicious, but they are generally also quite expensive.  So this is really a recipe where I make sure that every inch of an asparagus is used.

Chorizo works really well with chicken, and hence bringing together 3 of my favourite things, chicken, chorizo and BBQ!  

This recipe really takes me back to my childhood as it is adapted from my mom’s famous Paprika Roast Chicken.  She used to do it in the oven (and I still often do too), but the smoke on the BBQ just adds that additional flavour note that kicks it into orbit! 

Sea Bream is one of my favourite fish.  It has an amazing delicate flavour, and done on the BBQ it is absolutely fabulous.

I absolutely love fish on the “braai”/ BBQ.  But you need the right fish – it has to be firm and a bit fatty so as not to dry out.  So Mackrell – what a great fish for the “braai”.

Generally I hate marinades, because it masks the flavour of the meat, and quite honestly, if you are “braaing”, the marinade generally burns and emparts a bitter flavour to the meat.  But this marinade is very simple and delicate, really adding to the whole experience.

Poke (pronounced PohKay) is simply fantastic.  It is fresh and healthy and delicious, all in a single bowl!  Poke is the Hawaiian take on sushi, usually served with a marinated raw fish and a selection of vegetables.  But, there are 100’s of variations, really, so it is one of those dishes that you can really experiment with and create your own signature dish.

Prawns and Chorizo are a perfect match, and cooking both on a fire is just absolutely superb.  I marinade the prawns in the garlic/ ginger marinade as per my “Best Ever Prawns” recipe.

Ok, so after 57 recipes you should by now know that I love “braai-ing” -T=this is the South African name for open fire cooking, or BBQ as the majority of the world knows it.  But let me just tell you, there is absolutely no nation in the world that is as “be-fok” (that’s another afrikaans word for obsessed) with braaing.

This marinade also works really well with pork and chicken on the BBQ.

I call it my “Greek Salad”, however, I do not claim it to be anything like the original.

Chorizo works really well with chicken, and hence bringing together 3 of my favourite things, chicken, chorizo and BBQ!  

Shakshuka has all the right stuff – and also makes a great breakfast if you have had a bit of a heavy night the night before – sorts a hangover by the time you have your last bite!

Asparagus is one of those veggies that is at the top of veggie-food-chain.  They are really delicious, but they are generally also quite expensive.  So this is really a recipe where I make sure that every inch of an asparagus is used.

Sea Bream is one of my favourite fish.  It has an amazing delicate flavour, and done on the BBQ it is absolutely fabulous.

This salad celebrates the freshness of baby marrow and cucumbers.  I just love this salad with “braaied” (BBQ) meat.  It adds just the right amount of freshness and acidity to break the rich meat from the flames.  Again, it is quite a simple recipe, but as always my motto is “Simple-is-best”.

This is just a little side dish, but it plays such in important role in much of my cooking.

Generally I hate marinades, because it masks the flavour of the meat, and quite honestly, if you are “braaing”, the marinade generally burns and emparts a bitter flavour to the meat.  But this marinade is very simple and delicate, really adding to the whole experience.

Prawns and Chorizo are a perfect match, and cooking both on a fire is just absolutely superb.  I marinade the prawns in the garlic/ ginger marinade as per my “Best Ever Prawns” recipe.