Christina Martin's Coronation Chicken Recipe

A preferred choice of mine was coronation chicken with toasted almonds. I had never eaten this before my training days at the Christina Martin School of Food and Wine and had always jumped at the opportunity to make it. Poaching and stuffing apricots into chicken breast, wrapping in plastic and poaching was a method I enjoyed. This is probably the reason I use the sous vide (cooking under vacuum in a water bath) process today. The creaminess of the sauce, the fresh fruity flavour with the crisp freshly-roasted almonds makes a delicious light-lunch option. Serve with a freshly-picked herb salad.

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Christina Martin's Biscotti Recipe

I will always remember sitting in Christina’s office at the age of 16 - a whole year before I needed to be there. This was my interview to be accepted into the Christina Martin School of Food and Wine. For me, getting into this course was not an option. My heart and mind were set. I have to admit I felt intimidated but, at the same time, I was in awe of Christina’s absolute dedication to the industry. From that day I grew to understand and appreciate her constant insistence for perfection. That first intimidating interview resulted in my being accepted - and the opportunity to savour the most delicious, crisp-and-chunky whole-almond biscotti. Christina had a large glass jar filled with them. It was love at first taste! I remember thinking ‘this is what I call an office’.

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Christina Martin's Pickled Fish Recipe

As students of the Christina Martin School of Food and Wine we were exposed to many different cooking styles, and functions ranging from top-quality private home dinner parties and gourmet restaurant food; to deli combinations, in-store launches and cocktail parties - all very stimulating. We would make whatever the menu dictated, fill the clients serving dishes and they would return home for their dinner party for which, they led their guest to believe, they had spent the whole day preparing. One specific dish I remember often preparing for this type of occasion was Cape Malay pickled fish. Guests always went crazy for it

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Christina Martin's Quick Puff Pastry Recipe

Rich, hearty pies with homemade quick puff pastry always excite me. This recipe is so easy. There is no reason to ever buy a commercial, ready-to-make roll. The rich, buttery aromas and flavours of homemade puff, from the minute the heat of the oven hits the pastry, are incomparable.

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Brown Mushroom Risotto Recipe

Chunky mushroom risotto can be served to complement main courses, such as crispy sage-seared chicken breast; oven-roasted fillet; or have it just on its own for a vegetarian delight.

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Corn and Coconut Risotto Recipe

For something unusual try a corn-and-coconut-milk combination topped with Parma ham or crispy bacon. Add a few pieces of sushi ginger to enhance the freshness.

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Oxtail Risotto Recipe

Little beats a winter treat of basic risotto finished off with left-over, shredded oxtail, lamb shank or even curry. This makes a hearty meal. Add red wine and a blazing fire!

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Butternut Risotto with Crumbed Gorgonzola Recipe

For home-cooked warmth that has elegant grandeur try rich, roasted-butternut-puree-flavoured risotto, hand-crumbled gorgonzola and hot-roasted pine kernels.

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Calamari And Quinoa Salad Recipe

Tender calamari steaks marinated in a unique blend of kiwi fruit puree deliver a burst of flavor in every bite, complemented by a crispy, golden-brown finish.