We left Cape Town, just over a month ago to shoot our 5th season of Cooked, Living Free. To date, after travelling more than 12000 km’s around South Africa to say that we were amped to take on the Mountain kingdom of Lesotho in our fleet of Landies would be a complete understatement. The first [...]
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What does wine mean to you? Take a second and swirl this around in your head, and answer this question internally, yet truthfully. Your answer determines whether you fall into the novice, lover, connoisseur or even just consumer category (Which is great too!). My aim is to narrow the wide scissors between these different levels [...]
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Three hot young men making wine, drinking wine and talking about wine. What’s not to love about this series? South Africa with its rich cultural history, diversity and natural beauty also boasts a thriving and internationally award winning wine industry. Less than an hour’s drive from the majestic Table Mountain and Cape Town’s famous beaches [...]
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We wake up at 6am, some of us are going to take a bit of time to adjust to the ‘Cooked’ way of life but seeing as it’s the first day of shooting on the road we are all sporting our poker faces. The shooting crew pile into the Mothership and Panther in search the [...]
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When I was in my twenties, struggling to find a career, I lucked upon a movie and remember a line that went something like this “find something you really enjoy doing, then try find a way to make a living out of it”. I figured well, I really like going on holiday, so I did, [...]
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(Delve into the heart of the African community, with photographer Chris Litschka, as she explores moments in their lives, depicting many mysteries through words and images. Join her as she shares her lessons in passion and traditions on …) When I saw the movie “Out Of Africa” I fell in love with its people, its [...]
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Excerpt from ‘Out of the Frying Pan’ In days gone by the white mussel was only used as bait but actually they’re every bit as tasty as their black counterparts and even compare very favourably with the much vaunted oyster. Just don’t overcook them! You usually find white mussels on the outgoing tide of beaches [...]
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This one goes to Braam Kruger in whose book Provocative Cuisine I first discovered the primordial method…he calls it Tarzan Roast and, by Jane it ROCKS! This recipe serves 10 – 12 You will need about a 3 ½ kg fatty leg of lamb, with the shank intact – very important a sprig of rosemary [...]
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Preparation time on the day 1 – 2hrs This recipe serves 6 to 8 You’ll need to get your hands on 3 – 4 Kreef, halved & de-veined 20 West Coast black mussels cleaned, and de-bearded 12 to 18 queen prawns 40 small clams ½ kg firm white fish, filleted and cubed (Kabeljou’s good) and [...]
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This recipe will open your eyes to the value of home cooking and life will never be quite the same again. You’ll chuck out the tinned spaghetti & meatballs – soft strands of soggy gluten and heavy sawdustballs floating in tartrazine preserved tomato gruel which, as a last resort you force down after a blinding [...]
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