I got asked by Mediterranean delicacies to come up with a cool ‘Afrochic’ recipe for their #Afrochic campaign; basically they want to celebrate all that's South African and local. Here’s my take on #Afrochic: I used pap as the base, but treated more like polenta by adding onion and spices to it before frying it on a griddle to crisp the outside. I paired that with delicious and simple, free-range chicken breasts and let the Mediterranean pesto and tsatziki do the rest – happy days!
Friday, February 26, 2016
Tuesday, February 23, 2016
I helped my dear friend and amazing photographer Robyn Davie with the food for a wedding shoot and this was my naughty dessert - it's simple, delicious and tastes as good as it looks. Thank you for the photos Robyn!