November
And a slide towards Christmas
I simply cannot believe it’s November and for me, this means Christmas starts coming into sight. I hope this year it will include a LONG holiday with beaches and booze being freely available. It’s hard to fathom that last year both those things were denied to us. In the world of food media, this is a busy time due to the demand for festive content. I have a few delicious recipes up my sleeve and cannot wait to share these. Please hit reply on this email if there are any particular recipes you would like to see. I feel like doing something different. My December newsletter will be packed with all the festive cheer though, along with a peek at the most amazing house I stayed at in the Tankwa.
October was another delicious month and you will find a round-up of all of these recipes at the end of this newsletter. It was particularly exciting because I won the Galliova award for Best Digital Food Influencer for 2021. Totally unexpected but very thrilling.
If you found your way here by chance and want to stick around:
Out & About
I recently spent a blissful 24 hours at The Robertson Small Hotel in Robertson. It’s an exquisite and small boutique property that is effortlessly luxurious whilst being very homely. I can highly recommend and escape here even if it is just one day and night.
The 12 Apostles launches their braai restaurant & venue
I took a helicopter to the launch of the 12 Apostles newest venue and the views of Cape Town from the air are just jaw-dropping. The hotel offers very affordable packages with NAC helicopters. The new venue is nestled right in the fynbos with 180-degree views of the mountains and ocean and I love it.
Best Pizza (I’m searching for the best pizza in Cape Town & will compile my list soon)
I found some of the best pizza in Cape Town at Pizza Connection in Woodstock. Enrico Di Giambattista is knocking out excellent Napoli and Roman-style pizzas in what was the former Pesce Azzura space. So same owner, same space, different name and now pizza instead of pasta. The dough is fermented for 48 hours or more to deliver an authentic taste. The Napoli pizza base is slightly softer, and the Roman base is crispier. This will become a local spot for me for sure.
Boschendal recently launched their new white Bordeaux-style blend of Sémillon and Sauvignon Blanc called ‘Suzanne’. It’s a special wine that needed a fitting send-off at Jan’s Innovation Studio. You can read all about it here
In season now
A few recipes to get you in the mood for summer
Brown butter Dutch baby pancake with blueberries & lemon
Shaved asparagus & pea frittata with parma ham
Asparagus with anchovy butter & Parmesan
Tomato & basil crostini with whipped goats cheese
Recent recipes on my blog
This is a classic recipe and my latest cake obsession. I share all my tips and tricks to make a perfect one.
A mash-up between a Greek and a Panzanella salad with the most divine dressing that would be good for any salad.
Chicken pie with bacon leeks & mushrooms
This is such an easy chicken pie recipe and my new favourite.
Honey & nut granola with raisins
I’ve added raisins and seeds to my favourite granola recipe which is perfect as a straight-up snack or added to yoghurt with fruit.
Rosemary seed & nut crackers with raisins (vegan + GF)
I’m obsessed with these seeded crackers that are so easy to mix up in one bowl and make the perfect addition to a cheese platter. Highly addictive but super healthy, I have made a gluten-free and vegan version that tastes identical.
A bright and refreshing sorbet recipe that is perfect for summer and tricking children into eating more fruit.
In case you missed it, my new eBook ‘Comfort’ is launched and you can purchase a direct download copy here.
Thank you for reading my newsletter here and please stay safe.
Sam xox