“These rolls are made with delicate, flaky phyllo pastry, a smooth semolina custard filling, and pistachios, finished with a drizzle of fragrant sugar syrup. They are surprisingly simple to prepare, yet impressive enough to serve at special occasions or celebrations.” - Sophia Drakopoulos
Read More“The reason I chose this dish is because my Nan always used to cook shakshuka for Christmas breakfast, no one else but me and her had this for Christmas breakfast. Whenever I had a bad day at school or wasn’t feeling well, she would make this dish, but unfortunately my Nan got sick and then she sadly passed away. While I was thinking of a dish for our photoshoot, I realised that shakshuka was the last dish she ever made me before she passed. That is the story behind this very beloved dish.” - Timothy Wassermann
Read More“Bread of any sort is my weakness so a Sapore ciabatta always hits the spot for me and this recipe is definitely a home run.” - Jackie Cameron
Read MoreThey remind me of my student days and therefore give me that warm, fuzzy feeling. The outside crunchiness and the smooth heat inside always excite me.
Read MoreHomemade Doughnut Recipe
Read MoreEmbark on a culinary journey with our savory Lentil and Apple Bake, a hearty dish that marries earthy lentils with the sweet crunch of apples, elevated with a blend of aromatic spices
Read MoreThe One, Two, Three Biscuit ensures instant treats because left-over dough can be frozen. The basic requirements are one part sugar, two parts butter and three parts flour. Flavours can be added.
Read MoreHomemade Crepes with Homemade Muesli, Fresh Fruit and exciting extras
Read MoreI can't help reflecting on Mugg & Bean's super-sized muffins. A large berry-and-white-chocolate muffin is the perfect example. The muffin's outer, almost gooey, crispness contrasts so well with the light, inner texture. It's a tea-time taste sensation. Another option is an oversized chocolate-chip-and-lavender biscuit or cookie. A favourite of mine!
Read MoreThe South African food and wine events tested our skills to the limit because produce, equipment and kitchen space were extremely limited. It's amazing what a chef can pull out of the hat when needs be. Our traditional samp and beans, pap 'n vleis, Bobotie and Durban bunny chow featured on the menu we had created. They went down well, and we were proudly South African.
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