Avo toast is a very personal thing. The balance of salt, sour and pepperiness has to be perfect and perfect is different for everyone which is why these should all be added to taste-level-ecstatic for you. I do think a few extra ingredients make the avocado shine so trust me, give this a try – you will be left with a large grin (and some avo) on your face.Read More
This is just the ultimate Sunday evening comfort food. This is sticky barbecue sauce taken to new heights. The spiciness of the sriracha pairs so well with the smoked paprika and the beautiful flavour of citrus from the oranges. Serve with crunchy baked potatoes, a fragrant lemon yoghurt dressing and some crunchy shaved celery for freshness. If you can, cook this outside, on the fire, it just adds that extra depth of smokey flavour and is just a happy place to be!Read More
Shakshuka is thought to have originated in North Africa. It’s a dish of eggs, poached in a spicy sauce of tomatoes, chilli, peppers and onion. This local version uses our very own fiery, vegetable-packed, tomato based Chakalaka. I shopped around a bit and found there are many delicious store-bought canned versions so just use your favourite.
It is, traditionally, a breakfast food, but the peppery character of the chakalaka and nourishing heartiness of the eggs served with smoky, crunchy pita breads can definitely be made into lunch, dinner or an anytime snack. The thing I love most about this recipe is its name – it sounds like a magic spell or incantation. And it pretty much is. Follow this recipe and conjure up a breakfast of supernatural magnitude.Read More