I will take beef short rib over beef fillet (tenderloin) anytime!

Cauli-mash is a fantastic alternative to mashed potato where it is required.

This is my go to Poke (pronounced PohKay) bowl.  You can also see my other Poke recipe – click here.  In my previous recipe I used salmon trout and seared it first, but here, I have such beautiful fresh Norwegian Salmon, so I am going to just “cook” the fish with the citrus. We have […]

What’s better than a bit of apricot chutney with a good curry!

I absolutely love this recipe, with its delicate taste of the frangipane creme (almond) and the tarte plums. This tart is a perfect ending to a summer evening BBQ!  

Use vanilla peels to make your own vanilla sugar

Short crust pastry is used as a pastry crust for many tarts.  This is a really easy, and exceptionally tasty crust. 

This is great little pick me up if you need some quick comfort soup – and it is healthy. 

Packed with flavour, this is a really good option for a dinner party.

When you put a spoonful of bacon jam in your mouth your life will never be the same. 

I can also promise you that home made bacon is far superior to the commercial crap that you can buy in the shops. If you would prefer leaner bacon then you can make bacon using the loin, which is more commonly known as back bacon or Canadian bacon.

I can also promise you that home made bacon is far superior to the commercial crap that you can buy in the shops.

I use my orange base BBQ sauce and 5-in-1 Rub with this recipe to create the best BBQ Spare Ribs on the planet!  Grilled on the open flame…mmmmm!

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.