I’ll always look back on June 2023 as the wettest month in living memory, but also amongst my most delicious. If you scroll down to the bottom of the page you will see all the amazing dining experiences I’ve had. I’m so grateful to have these inspiring moments in my life, with incredible chefs and places.
In case you missed it. I hunted down the top 3 pasteis de nata in Cape Town. I confirmed what I already knew about the heritage of many of the best pasteis de nata recipes and I’ll share more about that story as well as a few places I missed soon.
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What I’ve been cooking
The best banana bread with pecans & sultanas
I didn’t think I or the world needed another banana bread recipe until I made this rendition. I used overripe bananas which had turned syrupy sweet in my freezer and turned this loaf a dark amber colour with an intense flavour. The pecans and sultanas add amazing flavour and texture.
Cottage cheese toast topping ideas (easy, healthy tartines)
La Motte Bakery in Franschhoek asked me to showcase their incredible bread in a few easy recipes, so I decided to keep it really simple and allow the bread to shine? This is some of the best bread you will find in the country made by renowned baker and chef Markus Färbinger. These easy and healthy tartines will elevate your snack game.
Deep dish apple and strawberry pie
Drawing on my favourite apple and strawberry crumble recipe for inspiration, I made this classic pie in Le Creuset’s new deep ceramic pie dish. It’s a showstopper with a flaky lattice crust.
Where I’ve been eating
Pier Restaurant is an extraordinary culinary experience with impeccable service, breathtaking harbour views, and a seafood-inspired menu that is inspirational. This is one of my favourite restaurants in South Africa and the best restaurant in the V & A Waterfront. You can read all about my amazing lunch here.
A four-day trip to the incredible Tswalu in the Kalahari afforded me the privilege of dining at Klein Jan. This restaurant (as with all of Jan’s others) tells stories about a place through the food. The seasonal menu explores the flavours and cultures of the Northern Cape whilst sourcing locally and sustainably. At the heart of the restaurant is a visually stunning underground root cellar that stores a variety of ingredients for the kitchen. This deserves its own post, so watch this space for all my photos coming soon.
Restaurateurs Neil Swart and Anouchka Horn, known for their popular Cape Town restaurant Belly of the Beast, have recently opened Galjoen, a seafood restaurant located nearby. Galjoen specializes in sustainably caught South African seafood, with Head Chef Isca Stoltz, formerly Sous Chef at Belly of the Beast, leading the kitchen. Inspired by memories of seafood-rich shores in Mozambique, Stoltz creates a changing set menu that highlights the freshness and flavours of the seafoodThe restaurant collaborates with reputable seafood merchants to ensure ethical sourcing, and its interior design, created by Annelise Vorster and Yolandi Vorster, incorporates a coastal motif reminiscent of galleon ships and the ocean. Galjoen offers a true South African seafood experience.
The Chefswarehouse has reopened in the ground-floor space of the Baily and you can expect familiar dishes from Liam’s original Chefs Warehouse restaurant. Unlike the other Chefs Warehouse restaurants, this menu is a la carte so you can choose from a wonderful selection of dishes.
Where I’ve been staying
My recent visit to Tswalu was a transformative and soul-stirring experience. Immersed in its awe-inspiring landscape, with its vast expanses, fiery red sand, and wheat-coloured grass, I felt an indescribable connection to my ancestral heritage. This is the place where my mother was born and my grandfather explored and worked. It etched into my being. The Kalahari captured my heart, and I fell deeply in love with its beauty.
I will share more about this amazing experience and photography assignment shortly.
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Sam x