December 21, 2020
Farewell 2020
FAREWELL 2020
It is with relief that we approach the end of 2020, a year that has had enormous impact globally. In our world, we ...
Blog
Posts tagged"JHP Gourmet Guide"
recipes
November 30, 2020
LITTLE LUXURIES
INGREDIENTS
Lobster mousseline
1 large lobster
200ml cold, fresh cream
3 egg yolks
Maldon salt to taste
fresh orange zest ...
Blog
November 6, 2020
Pride and patriotism…on a plate
PRIDE AND PATRIOTISM…ON A PLATE
I was honoured to be invited to judge the restaurant category in the Western Cape for the Great Wine Capitals ...
Online magazine
Blog
September 9, 2020
It may be Spring outside, but at La Colombe it’s Winter – and special
IT MAY BE SPRING OUTSIDE, BUT AT LA COLOMBE IT’S WINTER – AND SPECIAL
When I was 10 years old a girl walked into the ...
Blog
September 7, 2020
The perfect blend of food and iconic wine
THE PERFECT BLEND OF FOOD AND ICONIC WINE
Lockdown has re-ignited my love affair with wine…let me share a glass or two with you.
WINE TASTING ...
Blog
July 24, 2020
A real pick-me-up – the pick-up & go from Beau
A REAL PICK-ME-UP – THE PICK-UP & GO FROM BEAU
Many current conversations are about what we miss – firstly and undoubtedly, family. Secondly, the ...
Blog
July 1, 2020
Restaurants step up to the plate
RESTAURANTS STEP UP TO THE PLATE
As restaurants begin to re-open, valiantly and differently, we need to continue to support them. I for one hope ...
Blog
June 29, 2020
Celebrating another anniversary, this time homebound
CELEBRATING ANOTHER ANNIVERSARY, THIS TIME HOMEBOUND
Birthdays come and go, relentlessly, yet a wedding anniversary requires huge effort. When we got married more than three ...
Blog
June 23, 2020
A fine Father’s Day weekend
A FINE FATHER’S DAY WEEKEND
It was a real ‘hygge’ weekend, roaring fire, my lap covered by a cashmere rug and my cat – exactly ...
Blog
June 5, 2020
Friday night fabulous
FRIDAY NIGHT FABULOUS
FROM HANDBRAKE TO HERO
In our family foursome, the men are known as Handbrake, Handsome and Handful. I’m known as Hands-on. Very. ...
recipes
May 11, 2020
SAMP AND BEANS
INGREDIENTS
Samp and beans
1L water
20g salt
10g sugar
1C samp
1C beans
Roast-garlic cream (makes enough ...
recipes
May 7, 2020
SALMON CONFIT WITH FISH CRACKLING
INGREDIENTS
Salmon confit
2C canola oil
62.5g salt
62.5g sugar
zest of 1 lemon
zest of 1 orange
50g chopped dill
250g Norwegian ...
recipes
May 4, 2020
SATSUMA ICE AND TONKA BEAN PANNA COTTA
INGREDIENTS
Frangipane
125g cashew nuts
125g ground almonds
100g flour
5g salt
1 vanilla pod
250g butter
50g sugar
75g eggs
50ml Amaretto
Sugar syrup
100g ...
Blog
April 30, 2020
The golden hues of Autumn
THE GOLDEN HUES OF AUTUMN
I’m convinced that Mother Nature granted display rights for autumn in the Western Cape to the winelands, and in Cape ...
recipes
April 30, 2020
SUNCHOKE, APPLE, THYME
INGREDIENTS
Jerusalem artichoke elixir
250g Jerusalem artichokes, roughly sliced
650ml good vegetable stock
1T molasses
Artichoke soup
2 ...
recipes
April 28, 2020
SMOKED HAKE CHEESECAKE
INGREDIENTS
Gruberg-cheese crust
200g butter
200g finely-grated Gruberg cheese
200g cake flour
30g melted butter
Cheesecake filling
3 gelatine ...
Blog
April 24, 2020
A table at noma
A TABLE AT NOMA
Another week’s trials of a cook in captivity.
Today is the day of my much-awaited, bucket-list reservation of a table for two ...
recipes
April 22, 2020
SPICED POACHED PEARS
INGREDIENTS
Spiced poached pear
750ml (1 bottle) white wine
200ml water
20g star anise
20g fennel seeds
3 cinnamon sticks or ...
recipes
April 20, 2020
TERIYAKI-GLAZED OCTOPUS
INGREDIENTS
Octopus
1 small vulgaris octopus
1 lemon
1 orange
1 lime
2 sticks lemongrass
Teriyaki glaze
50ml soya sauce
100ml hoisin sauce
100ml sweet ...
Blog
April 17, 2020
Another week of lockdown under our belts
ANOTHER WEEK OF LOCKDOWN UNDER OUR BELTS
With today marking the first day of the extended lockdown I hope that this week finds you feeling ...
recipes
April 16, 2020
VICHYSSOISE
INGREDIENTS
Potato soufflé
2 large potatoes
2 egg whites
2T cornflour
1L frying oil
Leek espuma
20g butter
500g white ...
recipes
April 14, 2020
COMPOSITION OF IVORY CHOCOLATE, YUZU, CUCUMBER AND LEMON SPONGE
INGREDIENTS
White-chocolate mousse
2 gelatine sheets, bloomed
188g milk
2g white sugar
66g egg yolk
188g white chocolate
250g cream, whipped
Lemon sponge
50g ...
Blog
April 9, 2020
From the table to the plate
FROM THE TABLE TO THE PLATE
CELEBRATING THE SIMPLER THINGS IN LIFE
I am happy in these times to be accused of sunshine journalism, writing about ...
recipes
April 9, 2020
CAPE MALAY FISH PICKLE
INGREDIENTS
Pickle
1 white onion, sliced
50ml vegetable oil
1t salt
1T curry powder
1T turmeric
1t ground allspice
2t ...
recipes
April 7, 2020
WARM SALAD
INGREDIENTS
Tempura waterblommetjies
50g cake flour
50g corn starch
5g yeast
salt and pepper
100ml sparkling water or bicarb ...
Blog
April 3, 2020
Another week at my table
ANOTHER WEEK AT MY TABLE
LOCKING DOWN TO COOKING, READING
It’s been a week since lockdown in South Africa. An interesting one, and yes, a lot ...
Blog
March 26, 2020
Another seat at my table
ANOTHER SEAT AT MY TABLE
This was going to be such a good year. I loved the balance of the numbers 2020, so started the ...
Blog
March 17, 2020
Risk and resilience
RISK AND RESILIENCE
“Resilience is the ability to recover or adjust easily to misfortune or change.” Online dictionary definition
RESILIENCE
South Africans are nothing, if not resourceful ...
recipes
March 13, 2020
GUAVAS AND CUSTARD DESSERT
INGREDIENTS
Brown-bread burnt-butter ice cream
2C cream
2C full-cream milk
2 slices sourdough bread, toasted
1C ...
recipes
March 13, 2020
PICKLED FISH TACOS
INGREDIENTS
Salsa
150g tomatoes, chopped
1 red onion, finely chopped
25g coriander, chopped
1T olive ...
recipes
March 12, 2020
PANEER WITH SPICED SPINACH SAUCE
INGREDIENTS
Spiced spinach sauce
200g brown onion, sliced
100g garlic, sliced
75g ginger, chopped
25g green chilli, sliced
1 bay leaf
20g ...
recipes
March 12, 2020
PAN-FRIED CAPE BREAM
INGREDIENTS
Sautéed new potatoes
300g waxy new potatoes
120ml sunflower or olive oil
salt to taste
Lemon beurre blanc
½C dry ...
recipes
March 11, 2020
BABY BEETROOTS, ROASTED BUTTERNUT AND BUFFALO LABNEH
INGREDIENTS
100ml buffalo yoghurt
100g baby golden beetroots
100g candy-stripe baby beetroots
100g purple baby beetroots
43ml olive oil
1 medium-sized ...
recipes
March 10, 2020
TUNA TARTARE
INGREDIENTS
White gazpacho
6 cloves garlic
125g sour dough bread (crusts removed)
150ml pomace-blend oil
1 Granny Smith ...
recipes
March 9, 2020
OSTRICH FILLET AND PEARL COUSCOUS SALAD
INGREDIENTS
Grilled ostrich fillet
4 fillets
salt, pepper
extra virgin olive oil
Pearl couscous
1C pearl couscous
1 ...
Blog
February 21, 2020
Alternatarian cooking demo
ALTERNATARIAN COOKING DEMO
It was an exciting moment when a group of gourmets gathered to be inspired by alternative options in our Alternatarian cooking demo. ...
Blog
January 22, 2020
Plated restaurants comparable to Michelin star restaurants
PLATED RESTAURANTS COMPARABLE TO MICHELIN STAR RESTAURANTS
In Asia, Europe, North and South America Michelin star restaurants aspire to a one, two or three-star rating. ...
Blog
January 17, 2020
It’s a gold, silver or bronze year – on a podium or on a plate?
IT'S AN OLYMPIAN YEAR
Coming home from a holiday is a treat, so too is being back at work. This is the year that all ...
Blog
December 20, 2019
Farewell to a frenetic year of fine dining
FAREWELL TO A FRENETIC YEAR OF FINE DINING
Guilty as diagnosed. As someone who unapologetically is obsessed with food and fine dining, I was intrigued ...
Blog
December 13, 2019
From casual restaurants to roof tops
FROM CASUAL RESTAURANTS TO ROOF TOPS
HEARTFELT THANKS
Restaurants and chefs continue to inspire us. We wish to thank them for their loyal support. They remain ...
Blog
December 3, 2019
Chantel Dartnall of Restaurant Mosaic
Chantel Dartnall of Restaurant Mosaic accepts another honour
CONGRATULATIONS TO...
chef Chantel Dartnall, the team at three-plated Restaurant Mosaic, and South Africa, for this well-deserved award ...
Blog
November 29, 2019
Celebrate this time, come on!
CELEBRATE THIS TIME, COME ON!
LOU-LOU'S
Every Friday is a reason to celebrate. Last Friday I met a fellow food-lover for a light bite at the ...
Blog
November 8, 2019
Casual in the Cape
TASTE THE GOURMET GUIDE'S WEEK
QUENTIN AT OAKHURST
After a whirlwind time, last week it was time to find downtime. Sunday provided free time in which ...
Blog
November 1, 2019
From city to island
ULTRA LUXURY ALL THE WAY
SPACIOUS, SECLUDED, SENSATIONAL
Sweeping views of the Atlantic Ocean witnessed over the rim of a glass of Moët & Chandon, what ...
recipes
recipes
October 30, 2019
PINEAPPLE-FENNEL PARFAIT
INGREDIENTS
Caramelized pineapple
1 fresh pineapple cut into 3cm cubes
45ml bourbon
200g brown sugar
1 vanilla bean
pinch salt
Coconut cream
500g ...
Blog
October 25, 2019
To be included in the JHP Gourmet Guide
IT'S NOT A SPRINT, BUT A MARATHON
LAUNCH OF THE 2020 JHP GOURMET GUIDE
JHP Gourmet Guide announced SA’s 2020 plated restaurants at an unforgettable, happy ...
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