I am a freelance Food stylist & Consultant for Film and Photography where I work in South Africa, Dubai and the Middle East Emirates. Working & travelling with food allows me to explore and share in other cuisines and foodie finds.
Blogging was a natural progression and a tool in sharing my food life and loves. Check out my BIO page for more about me, peruse my website or simply get in touch. I look forward to hearing from you
Food stylist & Consultant for Film and Photography
Why would I be writing a post about weddings on a food blog? Well, it’s wedding season time in Cape Town and besides I seem to know a lot of people who are either engaged, just got married or are celebrating an anniversary.
I was very fortunate to have escaped the dreaded wedding disease; the one that goes by the name of “Bridezilla” but what I did insist on was fantastic food and drink. To me this is one of the key points to a successful wedding but is also one of the most expensive items to consider in your budget. Personally, I would cut down on number of people attending rather than cut down on my food budget, but that’s a whole other story…
But I was intrigued to find out what some of the current wedding food trends are, so after a little Google search, I was amazed to see how current food trends where infused into a wedding environment. These trends/facts really caught my attention:
Tiny Bites with street food influence
A little bigger than canapé size, these bites pack a punch! Smaller versions of popular street foods such as hamburgers aka Sliders, chip & dips, cookie & milk shots and mini hotdogs. This trend continues into desserts with a massively popular dessert table filled with mini-me versions of pies (think blueberry, gooseberries or milk tarts)
Display of these tiny bites are also pushing the boundaries of acceptance. One photo I saw had a rowing boat filled with crushed ice and was topped with oysters and mini cocktail glasses of prawn cocktails! But I do love it when people get creative, like the use of a bookcase to store the goodies for an antipasti starter buffet – so clever!
This is an awesome way to serve food at any event, even a wedding. A relatively new concept to South Africa but it seems to be catching on fast, especially with the likes of Cape Town Food Trucks and Lady Bonin’s tea parlour. These trucks can be parked anywhere, are self-sufficient (no mess no fuss!) and serve any cuisine imaginable. Its nostalgic in that its that same feeling you got when ordering an soft-serve ice cream at a fair at aged 6…ahhh, good times 
Food truck trend
There are 2 trends for wedding cakes; either traditional tiered or going completely unconventional for summer weddings is an ice-cream cake and the latest craze of using doughnuts as a replacement – move over cupcakes!! What is interesting in the traditional cake making is the use of exotic fruit as a filling or an icing. Think pomegranate, fig and blueberries complemented by soft familiar vanilla bean icing. Rather delicious!
Doughnut cakes for wedding cakes!
Good luck to all those planning a wedding, I know it has its ‘special’ moments but it will all work out in the end. Congratulations to Candice & Logan for tying the knot on Saturday and to my Cousin Tracy and Stefan, 1 year down with plenty more to go, congrats Cuz!
It is not a regular occurrence in my life that a celeb foodie sends me an email telling me she loves my work and would love to have me cook in her kitchen and oh by the way… have a chat on my radio show. The celeb foodie I refer to is fabulous Nina Timm of My Easy Cooking. And when I say fabulous, I mean fabulous in all ways; food, family, fun and fascinating. Nin
a is like a hot chocolate with whipped cream and choc sprinkles on an icy winters evening; warm, inviting and when finished you’re left wanting more. She is passionate about food (big tick in my book) and even more passionate about helping housewives, and husbands in some cases, prepare and cook easy inexpensive yet exciting dishes for everyday meals in a family environment.
And her blog is the winning formula with a practical approach to this everyday dilemma. Not only is Nina an excellent Cook, she is fast becoming one of South Africa’s top food speakers/demonstrators and TV personalities. This is a woman on a mission and I can’t wait to see what projects she’ll tackle next! Nina’s integrity, humble opinion and tenacity (4am starts everyday people!!) have made her a success today and I’m confident for the years to come. Nina keeps it ‘real’… just like her cooking, and to me, that really is the only way.
After 2 hours of chatting, it was time to get cooking. We had decided on Quesadillas, going with a current trend of all things Mexican but gave it a South African twist based on ingredients that most households would have; cheese, ham and chutney. We did glam it up a little by using Brie, shaved ham and homemade chutney and this combination rated a score of 11/10 from Nina’s daughter, so we know its a winner 
But there is absolutely no reason why you can’t use any other cheese or any other cold meat for this quick meal. I like to make this as a starter during a casual braai with friends or family, alternatively served together with a garden salad for a quick filling meal during the week.
Ham, Brie & Peppadew quesadilla
And did I mention that Nina is a talented photographer too? Never-ending talents…
RECIPE for Ham, Brie and Peppadew Quesadillas
Serves 4 as a main course
Ingredients
4 flour tortillas
125 g thinly sliced Gypsy Ham
2 x 80 g wedges Brie
any good quality chutney – we used Peppadew chutney
a little olive oil
a handful of fresh coriander – chopped
Method
Heat a pan ( big enough the fit the tortilla) on the stove. Take a pastry brush and brush the inside of the pan with olive oil. Place a tortilla in the pan and slice ½ a wedge of brie into chunks and place in a circle on the tortilla. Spoon some of the chutney over the cheese and then top with a few sliced of ham. Sprinkle some coriander over it and cover with the second tortilla. Allow the tortilla to brown at the bottom and then turn it over to brown the other side. I use a plate to do this.
Ham Brie and Peppadew quesadilla – platter style
Tune in to RSG tomorrow morning (100-104FM) (Thursday 11th October) just after 9am when I share this recipe with Nina LIVE on the airwaves.
Don’t forget to check out www.my-easy-cooking.com for more easy and delicious recipes for everyday eats.
Liquid egg products have or are just about to hit the shelves in retail supermarkets in South Africa. Some of my chef people have been exposed to liquid egg in other countries around the world and the products are most popular in mass catering or large volume catering. However the verdict is still out on whether liquid egg has the same qualities as fresh eggs. Nina, close friend and chef extraordinaire swears by fresh eggs only, claiming a better tasting end product. It was time to “crack” on and find out for myself (yes yes I hear your giggles…)
Enter The Liquid Egg by The Free Range Chicken co!
The current liquid egg range for South Africa
This exact question was put the test when I was approached by Source Management to style the product range & food items made with the above liquid egg instead of fresh eggs. With tools and recipes in hand I set to work with this amazing product. And there I said it; this product is amazing! I was completely bowled over by its simplicity, ease of use and most importantly its versatility. There is a product to suit every requirement whether it be for health conscious folk who enjoy egg white only omelettes or enthusiastic bakers who whip up delightful delicate bakes and desserts.
Liquid egg and its versatility in recipes
I was most impressed by the Liquid egg whites. I don’t make meringues often but I do like omelettes and when I’m watching my (dangerously expanding) waistline, an egg white omelette is a real treat. But when using fresh eggs, its always a question of what to do with the yolks? This little bottle of genius eliminates this question and no mess really is no fuss! It has excellent whipping qualities which had me well impressed, especially for the topping for the cake, which looked and tasted gorgeous.
Healthy egg white omelettes
Meringue perfection – liquid egg whites
The other product which impressed me was the Liquid Egg lite – this is paler in colour as it has less egg yolks in ratio to egg whites. Perfect for omelette making or even in baked goods. Also an excellent healthier substitute for people who are worried about their cholesterol, but without compromising on taste.
Cake made with Liquid Egg lite
Delicious wild mushroom omelette
So as they say, the proof of the pudding is in the eating and eat we did…and declared it delicious I would happily buy and use this product in my home and of all the pro’s that liquid egg offers, there is only 1 con and that is that it must be kept in the fridge at all times. A small price to pay for convenience and no preservatives but a very welcome addition. Don’t take my word for it, try it yourself.
Photography by Michael Le Grange www.flatartstudios.com
PR for Liquid Egg – Splash PR
We’re in the midst of Spring here in South Africa and my yearning for fresh, simple, delicious salads is returning. I’m partial to salads that have some “oomph” to them by the addition of a protein or some of the more substantial vegetables such as roasted butternut or courgettes but the reality is that the list of salads and ingredients is endless.
Although it is Spring, there is still a little nip in the air and I’m not quite ready to give into the crisp cold iceberg lettuce leaves just yet but I’m still too lazy to make anything else and I know my waistline will thank me for it. Enter my compromise: Grilled Halloumi with Avocado & Beetroot salad.
This meal is perfect for lazy salad munchers like me; throw in some salad leaves, cut up some ripe avo, add some ready-cooked beetroot or use beetroot from the jar and fry a couple of Halloumi cheese slices. Quantities? I usually go by eye or by hunger. There is no exact recipe for this meal, I just add more of whatever ingredient I want more of. If I run out of Halloumi, then Feta cheese makes a good stand-in.
To dress the salad, I normally use olive oil, balsamic reduction and Maldon salt and tad cracked black pepper.
Perfect simple spring salad
So much better than an everyday cheese tomato toastie! Ok, maybe not a cheese tomato toastie but you know what I mean!
Well this is what Andrew from Thai Breaks reckoned. I mean how bad could it be? This was my first trip to the Asian continent and I was so excited to immerse myself in the culinary delights that Thailand has to offer.
Strangely enough, I don’t take many photos when I’m on holiday, I think I prefer to rely on the ‘ol memory bank for the visuals (I even forgot my camera on honeymoon – B.O.B was WELL impressed!). What I prefer to do is write my experiences down and that way I seem to remember the experience more vividly. Yip, I’m weird like that.
Anyhoo, this post is more visual than verse. Too many awesome foodie finds to mention and I’ll bore you to tears if I tried. I’ve tried to caption each photo showing highlights of fabulous foodie finds. But some favourites were definitely prawn pad thai, chicken satay, freshly made pineapple juice, pina coladas out of coconuts and of course…banana nutella pancakes. So simple yet so utterly delicious.
Dumplings that are warm candy-floss like in texture with a sweet fruit mince centre
Daytime markets with every fresh produce available. Forget supermarkets- It doesn’t get fresher and cheaper than this!
This is regular dining in Chinatown, Bangkok. Pull up a stool at a stall and get ordering. Its madness but its works!
The most delicious chicken satay. Clever teamwork here; 1 woman threads the chicken onto the stick; 1 boy delivers the chicken to the “cooks” and another takes orders and delivers to your table. And delicate peanut sauce to complement. Cost? 10 satays for 50 Baht (R14)
A typical food stall where more variety of cooked Thai dishes were served. Ate twice at this particular stall as the food was that good AND the Chang Beer was super cold
At my favourite stall, there was ONE chef who did all the cooking. This guy was incredible to watch, especially when he is on the phone and managing 4 raging woks at the same time! Delicious grilled whole fish with spring onion, ginger and chilli paste.
So many more memories to share but this is just a highlight of Bangkok food offerings. I’m already planning my next trip to Asia and more importantly will definitely sign up for a Thai Cooking class. For a quick Thai infused dish, why not try Donna Hay’s Beef & Ginger Stir-fry? Click on the image for the recipe. Quick, easy and simple!
Beef & Ginger stir fry from Donna Hay
A slice of my working food world – both professionally and personally. I hope you find it interesting, inspiring, entertaining and eager to know more!
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