What can I say – blogging can be a real rollercoaster of emotions sometimes. Take this week for example. I will freely admit that the past 7 days have been my unhappiest since I started blogging. Why? Because I have had persistent software issues for no apparent reason – and a hell of a time convincing […]
Click here for a full portionChar-grilled asparagus, courgette and haloumi salad – I’m in love!
Dear Nigel This is one of the hardest letters I’ve ever had to write. Please know that, whatever follows below, you were my first love and for that you will always have a place in my heart. I remember when we met – I had no idea who you were. All I knew was that […]
Click here for a full portionIntroducing wine bloggers to Bacchus
Yes I know – sounds as redundant as teaching Gordon Ramsay how to swear, doesn’t it? But don’t worry, it’s not as daft as it sounds. The Bacchus I’m referring to is the wine bar and deli section of Vivat Bacchus (I previously reviewed my dinner in the posher downstairs restaurant here). As I’ve mentioned before, […]
Click here for a full portionPurple sprouting broccoli, anchovy and pecorino pasta
There are many things not to like about the weather in London. I don’t like the fact that there will be a mini-heatwave the weekend after you pack away your summer clothes. I don’t like the fact that there will be rain on the day you wear open-toed sandals to work. I don’t like the way the […]
Click here for a full portionIndividual apricot upside-down cakes
What is it with South Africans and apricots? The jam you are most likely to find in a South African’s pantry is apricot jam. In fact, I think until I was about ten years old, I wasn’t sure that there was another type of jam! And you know you are in a South African supermarket […]
Click here for a full portionGarlicky (and very easy!) roasted aubergine dip
There are few things that please me more than making something that sounds tricky, but actually isn’t. A nice example of this is roasted bell peppers. You read the instructions about “char them till the skin blackens, then pop them in a Ziploc plastic bag to cool and the skin will come away easily”. You catch yourself […]
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