Cooksister | Food, Travel, Photography

Food, photos & faraway places

  • HOME
  • ABOUT
    • About me
    • Contact me
    • Work with me
    • Legal
      • Copyright notice & Disclaimer
      • Disclosure
      • Cookies and Privacy Policy
    • Press and media
    • Cooksister FAQs
  • RECIPES
    • Recipe Index – by course
    • Baking (savoury)
    • Braai/Barbecue
    • Breakfast & brunch
    • Christmas
    • Dessert
    • Drinks
    • Eggs
    • Fish
    • Gluten-free
    • Leftovers
    • Meat
    • Pasta & rice
    • Poultry
    • Pulses
    • Salads
    • Soup
    • South African
    • Starters & light meals
    • Vegan
    • Vegetables
    • Vegetarian
  • RESTAURANTS
    • British Isles restaurants
    • Dubai restaurants
    • France restaurants
    • London restaurants
    • Montenegro restaurants
    • New York restaurants
    • Pop-ups and supperclubs
    • Serbia restaurants
    • Singapore restaurants
    • South Africa restaurants
    • Sweden restaurants
    • Switzerland restaurants
    • USA restaurants
  • TRAVEL
    • All my travel posts
      • Austria
      • Belgium
      • Canada
      • Dubai
      • Cruise ships
      • France
      • Germany
      • Greece
      • Grenada
      • Hong Kong
      • Hotel reviews
      • Italy
      • Israel
      • Jersey
      • Mexico
      • Netherlands
      • Norway
      • Portugal
      • Singapore
      • Ski & snow
      • South Africa
      • Spain
      • Sweden
      • Switzerland
      • UK
      • USA
      • Wales
  • PORTFOLIO
    • Freelance writing portfolio
    • Speaking and teaching
    • Photography portfolio
    • Buy my photos

10 things you need to eat and drink in Grenada

by Jeanne Horak on February 8, 2019 4 Comments in Grenada, Travel

Grenada-foods-title

A little flashback to last year:

Friend: “What are you doing this weekend?”

Cooksister: “I’m going to Grenada for the annual chocolate festival.”

Friend: “Ooooh I love Spain! ALl that fabulous paella and ham and Rioja! And who knew they made chocolate too??”

Cooksister:” Erm, no… you’re thinking of  the other one! Not Gra-NAH-dah in Spain but Gre-NAY-dah in the Caribbean!”

Friends: “Um OK… no paella then, I guess?”

Well, I am sure that there is paella available somewhere on the island… but who wants to eat paella when you have such a host of wonderful Grenadian foods to feast on? Last year I visited Grenada as a guest of the Grenada Tourist Authority to explore the island’s food and more.

Grenada is an island state in the Caribbean and forms part of the West Indies.  Consisting of the island of Grenada itself plus six smaller islands (including Carriacou) which lie to the north of the main island, it is located northwest of Trinidad and Tobago; and northeast of Venezuela.  Before the arrival of Europeans, Grenada was inhabited by the indigenous Arawak and Caribs tribes and although Spain claimed the island as their own after Columbus sighted it, there are no records to suggest the Spanish ever landed or settled on the island. After several attempts by Europeans to colonise the island failed because of resistance from the islanders, the French eventually settled and started colonising Grenada in 1650.  Together with their culture, the French also brought African slaves for agricultural work, who in turn left their cultural stamp.  In 1763 Grenada was ceded to the British; and from the 1850s, large numbers of Indian indentured labourers arrived on the island, adding a further element to the cuisine and culture.

Rather like the cuisine of my homeland of South Africa, the cuisine of Grenada is a mixture of dishes influenced by the various cultural groups that have made the island their home, and the local produce.  So with that in mind here is my totally subjective list of ten foods you should try when you visit Grenada

Frybakes (or just “bakes”)

When are baked goods not baked goods?  When they’re fried, of course! These are usually made of yeast dough that is kneaded, allowed to rise and then divided into hand-sized pieces which are rolled into circular discs.  These discs are then fried in oil and served with a variety of fillings such as saltfish, corned beef or cheese. They are a popular breakfast dish but can also be hollowed out, stuffed and eaten as lunch on the go.  Interestingly, they reminded me a lot of South African vetkoek!

 

Grenada-bakes

Grenadian caviar

When I was offered caviar for breakfast in Grenada I did think this was rather unexpected… but it turns out that Grenadian “caviar” has nothing to do with Russian oligarchs, sturgeon fish or the Caspian Sea.  In fact, it is the  roe of the white sea urchin, fried up with diced onion and carrot and served for breakfast. It has a texture quite unlike any other seafood you have tasted and a nutty, creamy marine flavour – and it is delicious on bakes!

 

Grenada-caviar

 

Saltfish buljol

Saltfish (salted fish, usually cod) is a common ingredient around the world, dating back to a time when there was no refrigeration to preserve surplus fish that was caught.  It is said that saltfish was first introduced to the Caribbean in the 16th century when ships from north America would dock with cargoes of lumber and dried, salt-cured fish.  To prepare saltfish for cooking, it needs to be rehydrated and salt removed, either by repeated soaking in cold water or boiling and discarding the soaking/boiling water before flaking the fish. For buljol,  tomatoes, spring onions, peppers, tomatoes and parsley are gently fried before the flaked fish is added and heated through.  Saltfish buljol is also delicious with bakes.

 

Grenada-saltfish-buljol

 

Conch (lambie) souse

When you see lambie, abandon all thoughts of barbecues lamb chops!  Lambie is in fact the local name for conch, arguably the most iconic shell of the Caribbean and one of its most popular foods. Because conch meat can be tough, the raw conch is first marinated in lime juice – which is the same sort of idea as ceviche. Once tender it is chopped and then slow-cooked in water and more lime juice with onion, garlic and hot peppers to make a soupy or “soused” stew.  This can be served either hot or chilled and (again!) makes a great frybake topping or filling!  

 

Grenada-conch-souse

 

Crab back

Crab back is served throughout the Caribbean, but in Grenada there is even a restaurant named after it – BB’s CrabBack!  The name comes from the fact that the dish is served in upturned cleaned land crab shells (crab “backs”) and it is a deliciously rich and creamy dish where the flavour of the crab meat remains the star. Spring onions, garlic and sweet peppers are sautéed before the crab meat, white wine, cream and hot sauce are added.  The mix is then scooped into the crab shells, sprinkled with breadcrumbs (and sometimes cheese) and dotted with butter before being popped under a hot grill to crisp.  Decadently delicious!

 

Grenada-crabback

 

Oildown

Oildown is unquestionably the national dish of Grenada – and what a hearty, communal affair it is! The simplest description is that it is a one-pot feast featuring breadfruit, callaloo (like spinach), dasheen (the root of the callaloo plant), green bananas, salted pig’s tail and snout (or salted fish), chicken, peppers, dumplings, turneric and coconut milk.  The unusual name comes from the layer of coconut oil and meat juices that collects in the base of the pot.  Making an oildown involves everybody, from the person who selects the perfectly ripe breadfruit and knocks it off the tree with a long stick; to the people making the dense, cylindrical dumplings; to the people chopping the ingredients; to the people packing the massive stew pot; to those building and manning the fire under the pot as it cooks. Unlike most stews where the ingredients are stirred and mixed during the cooking process, an oildown is packed in layers and left to simmer undisturbed.  How to “pack the pot” is a matter of taste and tradition and everybody has their own opinion and method.  But generally speaking the breadfruit and meat go in first, followed by most of the vegetables; and the callaloo leaves and dumplings on top, with the coconut milk going in last.  While the oildown cooks for an hour or more, festivities are helped along by the next item on my list…

 

Grenada-oil-down2

 

Rum punch

If oildown is the national dish of Grenada, then rum must be the national drink.  Made in large volumes from the plentiful sugar cane on the island, there is a rum for every taste, from light to dark. One of the most popular ways to consume rum in Grenada is in a rum punch cocktail and pretty much every bar and restaurant have their own version, in varying degrees of alcoholic concentration!  There is a rhyme in Grenada for anybody who forgets the proportions of a rum punch, namely:

“One of sour, two of sweet;
Three of strong and four of weak.”

This translates roughly into: one-part lime juice (sour); two parts simple syrup (sweet); three parts dark rum (strong); and four parts water/ice (weak).  Top it all off with Angostura bitters  and some grated nutmeg. Cheers!

 

Grenada-rum-punch

Cocoa tea

Nope, I had never heard of this before I came to the Caribbean either… but if you think of what you know as hot chocolate (packed with more sugar than cocoa and topped with whipped cream and marshmallows), then cocoa tea is about as far removed from this as you can get.  In fact, it is far closer to the spiced drink that the Aztecs used to call xoxcolatl. Cocoa tea is basically a hot drink brewed from cocoa beans in the same way that coffee is brewed from coffee beans, but with added spices. In Grenada the cocoa beans are dried, roasted, ground to a fine paste, mixed with local spices such as cinnamon, nutmeg, cardamom etc. and rolled into balls or sticks that are then dried.  These cocoa balls are then grated and infused into hot water (or milk) and the result is a a hot drink with the bitterness of pure, dark chocolate plus hints of warming, chai tea-like spices. Because the cocoa balls contain both the cocoa powder and the cocoa butter, the final tea is surprisingly rich even when only brewed with water, and packed with antioxidants – all the good stuff in chocolate without the bad stuff!

 

Cocoa-Tea-©-Kacie-Morgan

Image courtesy and © of The Rare Welsh Bit Blog

Fresh cocoa bean flesh

Cocoa is one of the few crops in the world that has resisted Mankind’s insatiable desire to grow everything everywhere.  Like coffee, it really only grows within a very limited number of degrees from the Equator.  So the places where you have the opportunity to try sucking the sweet flesh off a cocoa bean fresh from a pod that has just been cut from a tree and hacked open with a machete are… somewhat limited, to say the least.  But Grenada is one of the places where you can do just that. So despite the somewhat slimy, beige and unpromising appearance of the beans, it seemed churlish of me not to take the opportunity. There is not a lot of flesh – the flesh really is just a thin covering for the bean itself – but the flavour is quite extraordinary.  I would say the ones I had were a cross between the flavours of litchi, passion fruit and rambutan – sweet and slightly tart (but I am told the flavour varies slightly according to the ripeness and the species of cocoa).  Tasting the varied flavour profile of the raw fruit certainly gives you an idea of how chocolate can display such complex and diverse flavours – it all starts in the pod!

 

Grenada-cocoa

Grenadian bean to bar chocolate

Cacao has been commercially produced in Grenada for a very long time.  Cacao trees were first introduced to the island in 1714 by French colonists and by the 1760s, Grenada was the world’s largest producer and exporter of cocoa, producing about 50% of British West Indian cocoa exports. But all the beans were exported unprocessed, leaving it to other countries to process them, add value and make profits.  All this changed in  1999 when American Mott Green came to the island and realized that cocoa farmers could increase their income by processing the same cocoa beans they were growing.  Together with Doug Browne and Edmond Brown he started a cooperative for cocoa farmers around the island and created Grenada’s first modern “tree to bar” chocolate. It was their company, The Grenada Chocolate Company, which brought Grenadian chocolate to the world stage and paved the way for a thriving Grenadian bean-to-bar chocolate industry. Tree to bar means that the farm grows the cacao; harvests, dries, ferments, roasts and grinds the beans; refines them into chocolate, ages the chocolate, and finally moulds the chocolate into bars, giving the farm complete control over the finished product. Today there are no fewer than five tree to bar chocolate estates in Grenada (The Grenada Chocolate Company, Crayfish Bay Organics, Belmont Estate, Jouvay and Tri Island Chocolate) each one of them producing unique and subtly different high quality chocolate. The island even hosts the annual Grenada Chocolate Festival (now in its 6th year), an event dedicated to all things sweet, savory and satisfying about chocolate.  Visitors can indulge in a week of exploring the bean to bar estates; learning how chocolate is made; indulging in chocolate spa experiences; attending expert tutored chocolate tastings; taking chocolate and rum sunset cruises; and eating their body weight in chocolate!

 

Grenada-chocolate

 

There are of course many more things to taste and try in Grenada and I encourage you to try everything, but if you are visiting this beautiful and incredibly welcoming island nation soon, I hope this has provided you with a starting point for your culinary adventures.

VISITOR INFORMATION

Both Virgin Atlantic and British Airways offer scheduled flights to Grenada from the UK as follows:

  • Virgin Atlantic: Monday and Thursday (Winter) Monday and Friday (Summer), making a brief stop in St Lucia in both directions.
  • British Airways: Wednesday and Saturday (Year round), making a brief stop in St Lucia in both directions

I stayed in the Seabreeze Hotel, across the road from Grande Anse Beach, which features sixteen basic but newly renovated rooms with air conditioning, WiFi, refrigerators, kettles, toasters and microwaves; as well a sparkling pool – a very affordable option starting from as low as $50 per room per night. You can read Kacie’s full review here or visit the hotel’s website for more info.

SeaBreeze Hotel Grenada
Grand Anse Main Road
St. George’s
Grenada

If you enjoyed this travel post, you might also want to read

  • more of my travel posts
  • Nine things you need to eat in Singapore
  • Where to eat in and around Kitzbuhel
  • What to eat in Italy and where

 

DISCLOSURE:  I visited Grenada with complimentary flights, meals and accommodation as a guest of Pure Grenada but received no further remuneration to write this post.  I was not expected to write a positive review – all views are my own and I retain full editorial control.

 

Let’s keep in touch!
You can also find me tweeting at @cooksisterblog, Instagramming as Cooksister, and pinning like a pro on Pinterest.  To keep up with my latest posts, you can subscribe to my free e-mail alerts or like Cooksister on Facebook.

More deliciousness for you!

  • Cooksister-tomatoFive things meme
  • 20-hour sous vide oxtail stew on creamy mustard mash20-hour sous vide oxtail stew on creamy mustard mash
  • Ronda Locatelli @ Atlantis The Palm, DubaiRonda Locatelli @ Atlantis The Palm, Dubai
  • Spicy green tomato and apple chutney – move over, Mrs Ball!Spicy green tomato and apple chutney – move over, Mrs Ball!

Never miss a Cooksister post

If you enjoyed this post, enter your e-mail address here to receive a FREE e-mail update when a new post appears on Cooksister

I love comments almost as much as I love cheese - so if you can't leave me any cheese, please leave me a comment instead!

« Saturday Snapshots #316
Saturday Snapshots #317 »

Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Kacie Morgan says

    February 10, 2019 at 3:12 pm

    Great post Jeanne! Reading this really took me back to our amazing trip in Grenada – memories to last a lifetime! Thank you for the mention too. Hope to see you soon! x

    Reply
  2. Fiona Maclean says

    February 16, 2019 at 4:16 pm

    OK everything except Oildown for me. I liked the goat stew at BBs too. Bakes are special – I had them in St-Lucia too – just as lovely. And I missed the Grenada caviar. Too bad I guess that means I need to go back;)

    Reply
  3. Sally says

    February 17, 2019 at 5:24 pm

    A fascinating introduction to a cuisine I knew nothing about.

    Reply
  4. Crysta Parkinson says

    February 17, 2019 at 5:42 pm

    Yum! I love Caribbean food. We have had some really amazing times exploring the food in the Caribbean. This is a great list!

    Reply
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Never miss a Cooksister post!

Enter your address to subscribe via e-mail

Search over 500 recipes

Recently on Cooksister

  • Roasted Brussels sprouts with chorizo & hazelnuts
  • Myristica Grenadian supperclub
  • 8 favourite Singapore food experiences
  • Sticky spiced plum upside-down cake and 16 years of blogging
  • IT restaurant
  • Plum and peach flapjack crumble [GF]
  • The White Horse Inn, Sutton
  • Patron Cave a Manger (Review)

Archives by month

Archives by category

Popular posts

Peppermint Crisp fridge tart - a South African treat
Oxtail and red wine potjie
Gem squash 101: how to find them, how to grow them, how to eat them!
Roosterkoek - a South African braai essential
How to sautée Brussels sprouts
Jan Ellis pudding - a classic South African dessert

Featured on

Also available on

cooksister

Jeanne | Stylish food & travel


Are you a cook... or a baker?
I fall firmly into

Are you a cook... or a baker? 
I fall firmly into the "cook" category. Baking is too precise, too fiddly - and best left to those with an affinity for it, I always say! But every now and then, only a cake will do. Say, for example... when you celebrate your blog's SIXTEENTH birthday!! 🎉🍾 Yes, last month Cooksister.com turned sweet sixteen, and to celebrate I baked this sticky spiced plum upside down cake. It's a very forgiving recipe and it's worth every single calorie 😁. Click on the link in my profile to see the recipe or save this post so you can find it later: https://www.cooksister.com/2020/06/sticky-spiced-plum-upside-down-cake.html

"Twenty years from now you will be more disappoint
"Twenty years from now you will be more disappointed by the things that you didn't do than by the ones you did do. So throw off the bowlines. Sail away from the safe harbor. Catch the trade winds in your sails. Explore. Dream. Discover." - Mark Twain

Anybody else got Lockdown Itchy Feet Syndrome...?? If it isn't an official disorder,  it certainly should be!

I have always been a dreamer, a planner, an explorer. Few things excite me more than stepping onto the soil of a country I have not visited before. When I am going through tough personal times, my go-to self-help therapy has always been to arrange a trip - to throw off the metaphorical bow lines and sail away to a new adventure. 
But then... Corona 😞  I can honestly say that I am enjoying working from home; enjoying having the time to run every day; enjoying cooking proper meals; enjoying my own company; enjoying the lack of FOMO. But OH MAN, I miss travel. 
This image was taken 2 years ago in St George's, Grenada - my first visit to the Caribbean but  certainly not my last. This photo has me dreaming of the day I can throw off those bow lines and travel again... How are you dealing with the lack of travel during this time?

Am I the only one feeling faintly sad at all the S
Am I the only one feeling faintly sad at all the Spring bulbs that were planted last year that have been flowering in parks and public gardens with nobody (or fewer people, anyway...) around to admire them? Spare a thought for the gardeners at Holland's famous Keukenhof who planted SEVEN MILLION bulbs last winter in preparation for the garden's annual 2-month opening... but because of Covid-19 Keukenhof did not open at all in 2020. 
But the good news is that for the first time in its history, Keukenhof was virtually open this year, meaning you can enjoy the best of the Spring flowers virtually, from the comfort of your armchair.  Keukenhof posted an amazing series of videos to their YouTube channel featuring magnificent 360 degree tours of the 2020 flowering bulbs; a run-down of the best photo spots; talks by various Keukenhof gardeners; and even a visit from Spongebob Squarepants!  You can check out their YouTube channel here https://bit.ly/2WWkahW. Or you can visit my blog  https://bit.ly/2zMgrLL  to see more of my Keukenhof images like this one of a river of tulips from when I visited a few years ago.

Have you visited Keukenhof?  What were your favourite Spring flowers? ⚘⚘⚘

When people tell me they don't like Brussels spro
When  people tell me they don't like Brussels sprouts, my inner voice always cries out the same response: oh honey, you're just doing it wrong! Sesame ginger sprouts are nutty, zingy and delicious - the opposite of the overcooked grey stinky sprouts of your youth, and so easy to make! 🔖 Remember to save this post so you can make the recipe later! The recipe is also on my blog - click the live link in my profile. 
For 4 people you need:
500 g Brussels sprouts, trimmed, halved and cooked (I roast mine in a hot oven)
1 x 2cm piece of ginger cut into fine matchsticks
2 Tbsp sesame seeds, toasted
1 Tbsp canola oil
2 tsp toasted sesame oil
Salt & pepper 
Heat the oil in a non-stick pan and fry the ginger till fragrant. Add the sprouts, mix well and heat through. Remove from heat, add the sesame oil, season and serve topped with toasted sesame seeds.

Did you know that 6 February is Waitangi Day, the
Did you know that 6 February is Waitangi Day, the national day of New Zealand? .

I am marking the occasion with this photo was taken just over 3 years ago on the shores of beautiful Lake Pukaki on the South Island, looking across at Mt Aoraki.  I loved my visit and planned the trip completely independently – here are some tips for anybody thinking of visiting the South Island. .
🔖Click “save” to bookmark these tips for later! ➡️ 1) Take more time than you think you need. In a week you will barely scratch the surface of the South Island - I would say 2 weeks is a comfortable amount of time. ➡️ 2) Don’t assume that summer means hot weather! Even in December (the height of summer) temperatures peak at about 21C in Christchurch. Pack layers. ➡️ 3) Do spend time in Queenstown. It is stunning and one of my favourite places I have ever visited – great for hiking in summer, skiing in winter, sailing on the lake, adventure sports and a base for many surrounding natural attractions. ➡️ 4) Take day trips from Queenstown to Milford Sound and the Franz Josef glacier (but be aware that the weather is often not great). ➡️ 5) Take a road trip! The roads are excellent and generally empty – and it means you get to pose in places like the shore of Lake Pukaki 😊 .
Have you visited New Zealand’s South Island?  Would you like to?  Let me know in the comments!

"Don't just stand there, let's get to it: strike a
"Don't just stand there, let's get to it: strike a pose there's nothing to it!" (Madonna)

Nicole Kidman's is both hands on hips. Meryl Streep's is only left hand on hip. Victoria Beckham's is right hip out, left foot forward (and no smile!). Mine started as a joke many years ago - the earliest evidence I have is from 2005 😎 Do YOU have a signature pose? Tell me in the comments or DM me a pic!

This particular pose was struck on the @chateaulhospitalet estate in the Languedoc, looking out over @gerardbertrandwines vineyards all the way to the Mediterranean. You can read all about my stay there now on the blog - click on the live link in my profile

Even if you are not a French speaker as such, you
Even if you are not a French speaker as such, you may be surprised by the number of French words you already know: rendezvous, entrepreneur, souvenir and ricochet need no introduction. All have been adopted into English wholesale, with their original French meaning and spelling. Perhaps they should apply for settled status post-Brexit... But sometimes a word’s literal translation in French bears no resemblance to what the word has come to mean, such as canape. Although we know the word as meaning a small piece of pastry or bread with a savoury topping served at drinks receptions, the literal translation is a decorative antique sofa. When a clever chef first came up with the idea, the topping was thought to sit on the bread or pastry like a person reclining on a sofa, and the snacks came to be known half-jokingly as canapes. Fact! 
I enjoyed these very elegant canapes (LOVED the lacy little potato lattices!) with Code Rouge sparkling wine before a jazz dinner at Gerard Bertrand’s flagship wine estate Chateau L’Hospitalet in the Languedoc.  The dinner was as  spectacular as the canapes and you can read all about it on my blog now – click the live link in my profile above.

The Christmas decorations may be long gone, but Ol
The Christmas decorations may be long gone, but Old Spitalfields Market where this photo was taken is very much open and is one of my favourite London markets. Here are my top tips for visiting Old Spitalfields:

1.  The closest station is Liverpool Street which is only a 5 minute walk from the market.
2. It's open daily, with over a hundred stalls, but on Wednesday the focus is on fashion & on Thursday the focus is on antiques & vintage.
3. The busiest day is Sunday - get there early to beat the crowds!
4. Make sure you sample some of the excellent street food on offer - I love the 8-hour pulled pork bagels from Dirty Bagel, topped with cheese melted by blowtorch in front of your eyes; or the traditional raclette at Abondance.
5. Don't forget to check out the amazing Shoreditch street art in the area around the market, either on a tour or self-guided walk.
6. The Truman Brewery just east of Spitalfields hosts a massive collection of vintage clothes stalls, and more street food - don't miss it!

Thanks @meetakwolff for the 📸

"You're off to Great Places! Today is your day! Yo
"You're off to Great Places! Today is your day! Your mountain is waiting so... get on your way!" (Dr Seuss)

How are you starting the new decade? Staring at the mountains ahead, worrying about how hard they will be to climb and whether your shoes will be comfortable and whether it is going to rain along the way? Or striding confidently towards the mountains ahead, looking forward to the fresh air filling your lungs and the sense of purpose as your legs carry you ever higher, and relishing the prospect of an amazing view from the top?

There is no finer metaphor for life than a walk in the mountains and I have already made my choice as to how I plan to tackle the mountains of 2020. What's your choice? 
Wishing you all a very happy new year and amazing views from the top of every personal and professional mountain that you climb!

This particular mountain is in the Austrian Alps where I hiked last summer. Thanks to @thepassionatecook for the 📸!


Follow me on Instagram


This error message is only visible to WordPress admins

Cooksister

Follow Jeanne Horak-Druiff's board Recipes by Cooksister on Pinterest.

The South African Food and Wine Blog Directory

Foodies100 Index of UK Food Blogs

See my Recipes at Feastie

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since 2004. She is a popular speaker on food photography and writing has also contributed articles, recipes and photos to a number of online and print publications. Jeanne has also worked with a number of destination marketers to promote their city or region. Please get in touch to work with her Read More…

Latest Recipes

Brussels sprouts with chorizo & hazelnuts
Plum upside down cake
plum flapjack crumble
Sesame ginger Brussels sprouts
Jersey-royals-salmon-salad2 © Jeanne Horak 2019
Beef-Udon-noodle-stir-fry-title
P2PIrelandRhubarb © J Horak-Druiff 2013
Blood-orange-halloumi-salad-title

SITEMAP

Home

Contact

About me

Recipe Index

Restaurant Index

Copyright & Disclaimer

Cookies & privacy policy




blog counter

© 2004 - 2021 · Jeanne Horak unless otherwise stated - ALL RIGHTS RESERVED. You may not reproduce any text, excerpts or images without my prior permission. Site by RTW Labs

Copyright © 2021 · Cooksister on Genesis Framework · WordPress · Log in

Cooksister cookie consent
We use cookies to ensure you receive the best experience on our site. If you continue to use this site, you are agreeing to our terms and conditions. Accept
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.