Whenever we go away for the weekend as a family, I always make a big pan of shakshuka to share. It is easy to make in a large volume and so perfect to cook for a larger group of people. While it takes a bit of time to prepare, there’s no better way to start the morning than with a fire.

I love serving food as a harvest board. It’s fun to serve and visually appealing. You eat with your eyes first so you need to make sure it looks appetising.

Food should be fun, flavourful and rewarding. This easy recipe is a combination of all three.

This dish is a labour of love - it takes a whole day to cook it and ideally you need to start the day before, to allow the meat to marinade overnight. It’s a great winter warmer to make on the weekend.

For the Pick n Pay ASAP Live! event I created two recipes. These loaded fries with bobotie mince are a delicious snack to share, or can be eaten as a meal. It’s not a healthy recipe, but when those cravings hit, it will hit the spot.

I love a good stew in winter. There is something comforting about a steaming bowl of stew on a chilly evening. This Pork Banger and Kale Stew combines the savoury flavours of sausages with the earthiness of kale, in a rich, flavourful broth.
It’s a simple, rustic dish and as it is quick to prepare it is perfect for a weeknight meal!

Shakshuka is a popular dish throughout North Africa and the Middle East. It is one of my favourite brunch dishes.
You can easily make a larger portion with a larger pot and increasing the ingredients, which is why this is my go-to breakfast or brunch dish when we travel with a group.

One of my favourite types of meat on the fire, is lamb loin chops. This recipe pairs the lamb with mint and grilled peach salsa, which is a delicious combination!

Many people are not confident enough to cook ostrich. And for good reason; when not cooked well, ostrich can be tough and dry. With the tips in this recipe though, you will be able to cook delicious, tender ostrich fillet kebabs on the braai.

Pork belly dishes have always been my favourite to cook. I have smoked pork belly, oven baked, braised, pressure potted and put it in the Weber. But ultimately I have found the best pork belly is done in an oven where consistency and accurate temperature control can be kept. After tons of trials I formulated my favourite recipe for pork belly.

A 28-day aged rump steak is delicious, when cooked well. But many people don’t know how to cook a good steak. If you want to make a great medium-rare rump steak, follow these steps to get it cooked to perfection.

I always have a jar of bacon jam in the fridge. It’s a great addition to a toasted sandwich or braai broodjie, or you can serve it with a blue cheese on a harvest board. I recently spread some bacon jam on ready-made Pick n Pay mini sliders for a Valentine’s Day-inspired picnic. Whatever you do, you can’t go wrong when it comes to bacon jam.

My second time on “Your Feel Good Morning Show" was a lot less nerve wracking than the first time I was a guest on the Expresso show. I knew what to expect this time. This is the recipe for the grilled lamb dish I made on the show.

For this recipe, I embraced my inner caveman by cooking a leg of lamb above an open fire. Try it yourself at home!