For a light-lunch option I recommend a double-baked cheese soufflé with rocket pesto and shaved parmesan. So old school but so delicious - especially for those, like my mother, who enjoy cheese. There is a simple reason that an old classic endures; and mostly it’s because the flavour combinations just work!
Read MoreThis chocolate, peanut butter and coffee frozen delight combines two of my favourite quick-and-easy desserts into one. This combination of sweet and savoury is decadent on all levels.
Read MoreRisotto need not be always savoury. Thinking rice pudding, this sweet and spicy coffee risotto was born. Serve with fresh berries, chunks of chocolate and thick dollops of cream for a quick dessert option.
Read MoreMore is less and it’s the simplicity in Amber-Rose’s Amarula Frappe that impressed me. She is a trainee and when she walked into my office with this coffee frappe I knew she would slot right into our team. Try it as a refreshing alternative to a hot drink.
Read MoreAfrican inspired, traditional recipes! I challenge one to get the traditional recipes correct before venturing off into the unknown. Traditionally Christmas pudding is served with brandy sauce but in South Africa we add a hint of Sherry to add the desired sweetness.
Read MoreChristmas means fruit-preserved, crystallised, fresh, baked, grilled for hot Summer menus. Serve this rich buttery dessert with a homemade Amarula ice cream.
Read MoreCan be made beforehand and kept for guests, if this is possible... a South African kids' Christmas favourite because of it chocolate sweetness.
Read MoreMy desired delight over the Christmas period, a family tradition, to always make a wish on the first eaten. The orange and Van Der Hum flavours of the mince-meat add an interesting and un-expected flavour within the mouth.
Read MoreChristmas wouldn't be Christmas without a full cookie jar. Chocolate locally sourced from Madagascar or Ghana and Zambian coffee makes this an African pleasure.
Read MoreA Sienna, Italian, Christmas Cake-very different from the typical English cake. More like a spicy-nutty-chocolate dense nougat. The South African Flair instead of using traditional hazelnuts and flaked almonds... think Mozambique an Cashews.
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