JHB Art Fair

Come and visit us at the Joburg Art Fair for some beautiful food!

Heston Blumenthal

Some sound advice from my friend Heston:)

“Mushrooms should never be washed / Salting meat before cooking prevents browning / The tenderness of meat is affected by the way in which it is carved / Cooking green vegetables with a lid on will dull their colour / Salt must be added to pulses at the end of cooking / An egg yolk can only emulsify one cup of oil / As meat cooks the juices move towards the centre / Storing tomatoes in the refrigerator ruins their flavour / Fish is ready when specks of white albumen appear on its surface / Flour must always be sieved”


Date Balls



200g dates – fresh sticky dates
50 grams flaked almonds 
50 grams pecan nuts
a handful of raisins
1/2 a cup of fine shredded coconut
Extra fine coconut for rolling in

Pulsate the nuts in a blender until they are varying in size between crumbs and largeish chunks. Take out the blender and set aside. Take the dates and cut in half, take out the pips and place in a blender and pulsate. Add raisins and pulsate a little more. Now add the raisins and dates to the nuts and mix with your hands. Add enough coconut to stop the mixture from being to sticky. At this point you could add some whole raisins/nuts/cherries/small copped up pieces of dried fruit or dried berries or dark chocolate and then squish/roll into small balls or logs. Place the extra coconut on a large plate and roll the balls/logs in it coating well.

Serve or package in an airtight container and refrigerate until needed.

Chocolate Brownies

Preheat oven to 180. Grease and line a 23 cm square tin. Melt 250g butter with 325g sugar, remove from heat. Sift 90g cocoa, 4 Tbsp flour, pinch salt and half tsp baking powder. Stir in melted butter and sugar, add 4 eggs and mix. Add 125g chopped nuts (I use pecan), I sometimes replace nuts with frozen cranberries (as in picture below), and 200g chopped dark chocolate, mix to combine. Pour into prepared tin and bake for about 25 minutes.


Beautiful House & Leisure Event

House & Leisure/Handsome Things

handsome things

House and LeisureHouse and Leisure Emma-Jane Harbour from http://www.emmajanenation.com/

House and LeisureSlide4Slide8 Amanda Sevasti http://amandasevasti.com/

House and LeisureHouse and Leisure Jono Hall http://allyoucaneatforfree.wordpress.com/

House and LeisureHouse and Leisure

Last night saw the launch of House and Leisure‘s annual Food Issue and Trends dinner that took place at The Beach in Braamfontein. It was a beautiful evening with gorgeous food by Lara from the Food Goddess.  Thanks for spoiling us House and Leisure.

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Food Goddess ended on a high last year, we gained valuable new clients, who love what we do, and kept our good, old, faithfuls, thank you for your support! We delivered festive cup cakes (recipe and picture to follow) up until our last day, before setting off with boot loads of groceries, kittens, dogs, friends, family and lots of sun block for a well deserved holiday. My two favourite destinations, Highlands Farm, in Magoebaskloof (http://highlandsfarm.wordpress.com/tag/highlands-farm/), with my Joburg family, and then Cape Vidal, on the Natal North Coast, with my other family. It was blissful. We ate like kings, laughed till our tummy’s ached, walked, swam, ran, read, drank, caught fish, collected muscles, canoed deep sea and behaved like children. We shared camp sites with monkeys, bush buck, red duiker and groups of striped mongoose. Nothing quite like a South African holiday!
For everyone who shared food with me and requested recipes of our culinary delights, enjoy… If there are any I’ve left out, let me know, I will be happy to share.

Cup cakes:
Set oven at 190.
Sift 2 cups flour, 20 ml baking powder, pinch salt.
Beat 4 eggs with 1 cup castor sugar till fluffy.
Melt 125g butter with 1 cup milk.
Mix the flour and egg mixture and then slowly add the milk mixture.
Place into muffin sized paper cups in muffin tins and bake for 10 minutes.
I used butter icing with these and added red colour.
cup cake

Most of my holiday recipes are off the top of my head so measurements are done by tasting …
At “The Farm” we have limited electricity and cook all our dinners on a huge fire, an event we can not do without daily!
Braai paella: I used a large flat grid over the a drum braai.
Sautee about 3 chopped onions and 6 cloves of garlic in olive oil, add rice (I use arborio) and stir fry till the rice start to pop on the griddle, add about half a bottle of white wine, when absorbed you need to slowly add stock (I made a stock from the heads and shells of the prawns, if you have saffron you can add some to the stock), because it’s on a braai you need to stir it around, continue adding stock until the rice is al dente. I cooked tomatoes, prawns and calamari tubes on another section of the grilled and then added them to the rice. We also had a wedge of pancetta which I chopped and fried till crisp to add. (You can add anything you have available: muscles, chicken…) When it’s all cooked add some chopped fresh leaf parsely and paprika. Dish delish!!

highlands farm

A really good salad, that everyone loves, Thai roast butternut and sweet potato with crushed peanut brittle:


Sweet chilli sauce, lime juice and zest, grated palm sugar, finely choped lemon grass and finely grated fresh ginger.

Peel butternut and cut into thin wedges, do the same with sweet potato. Mix sweet chilli sauce with grated ginger, canola oil and a bit of five spice, we pan roasted them on a skottle braai, when at home I roast them in the oven till cooked. Let the sweet potato and butternut cool and add to salad ingredients, I usually use crispy leaves, coriander, spring onion, cucumber and if you have any Asian herbs like Vietnamese mint or basil. Splash with salad dressing, top with butternut and sweet potato and crushed peanut brittle.


My brothers all deep sea fish on fishing canoes, I think this is great for the environment, good exercise and a thrilling way of going deep sea! We were lucky enough to have a variety of fish, Prodigal son, Couta, Skipjack tuna, Durado…
The prodigal son is my favourite, a dense fish that lives on crabs that swim on the surface of the sea. Because of it’s texture it’s great for kebabs on the fire.
I marinated the cubed fish in lemon zest, olive oil, salt and pepper, skewered it and cooked it on a hot fire, really good with lemon wedges.
The Skip Jack tuna has a deep red flesh, most of the fishermen scorned me for eating it, saying it’s no good for human consumption, how wrong they are, it’s a Japanese delicacy, we had sashimi with soy, ginger and wasabi and then I marinated whole fillets in olive oil, pepper and soy and seared them on a hot fire, still rare in the middle and served with soy, beautiful!

cape vidalBecause vehicles are no longer allowed on the beaches at Cape Vidal most of the visitors are too lazy to walk the lovely 2km beach walk to the muscle rocks, the muscles are now prolific, if you can get there when the tide is out. We had muscles every day!

Most popular were the curried muscles:
Steam the muscles in their own water till they open, shell them and dip them in beaten egg and then flour. On a hot skillet fry up some garlic and tikka paste in oil and then quickly pan fry the mussles. Serve with lemon wedges.
We also had them in the shell with:
Sauteed onion, garlic, white wine and fresh parsley with home made beer bread; and
I made a Thai Tom Yum soup, best to buy a good paste, add it to some sauteed red onion, top with chopped fresh coriander and serve with basmati rice.

Circa Gallery dinner

Gourmet dinner at the beautiful Circa Gallery.

Menu: Avocado ritz, caesar salad with quail eggs, grilled salmon, berry pavlova and chocolate and walnut brownies with fresh raspberries.

“The food was fabulous!”











Photo by Lara

Cocktail party: Cocktail snacks

“The food was amazing. People are still talking about it!”

Message from our happy client, Vanessa.

Home  made flat bread topped with smoked Springbok carpaccio, wild rocket, grilled bringal, parmesan shavings and a balsamic reduction.

Rare beef fillet cocktail rolls with onion marmalade, lemon aioli and baby leaves.

Ribbons of smoked salmon trout with cream cheese, dill, lemon and watercress on mini savoury pancakes.

Thai chicken satays with a chilli and peanut sauce.

Short crust pastry tart filled with goats cheese cream, caramelised fig and mirco greens.

Photos by Lara