"I was born in Walvis Bay, Namibia, and one of my earliest food memories was walking to the local fish shop, down a dirt road to buy Smoked Snoek - you could smell it well before you were even close to the fishmonger", says Chef Eric Bulpitt. "My dad was obsessed with fishing and would...

Do you know the story behind the delightful and charming little Sweetie Pie? This seductive mouthful of soft marshmallow with its crunchy cookie or wafer base and smooth chocolate casing is traditionally from Denmark. These Danish sweets are called Flodebolle, meaning cream balls as they were originally made with cream. The whipped and sweetened egg white...

Sago pudding is not unique to South African cooking, but made with pantry staples and according to an easy recipe, it is many a family's favourite. Understated and classic, Chef Eric's recipe will give you a sago pudding that is wonderfully nostalgic and ever-so moreish! BAKED SAGO PUDDING RECIPE 6 servings Ingredients    1 cup sago  1...

We often think that South African cuisine is all about meat and starches, but that is not true. In the time of the Early Cape the Company Gardens had an impressive selection of fruit and vegetables. The gardens also grew herbs such as thyme, parsley, oregano, marjoram, basil, rosemary, celery, coriander, fennel, borage, savory, catnip, veronica and...

With Syrah such a versatile food partner, it is a reliable choice when you are looking for a red wine friend for dinner. It goes well with the smokiness of a barbeque, the sweetness of marinades, the flavour and spice of mild curries, the fattiness of lamb and the earthiness of game and mushrooms -...

Meat was a luxury for the Cape's early settlers and game birds picking between the vineyards, often ended up in meatballs for dinner. For harvest time, Chef Eric's vine leave-wrapped meatballs are made with a combination of guinea fowl, chicken and quail and served with grape sauce and mosbolletjies. Try these as part of the La...

Valentine's Day can easily be a bit too much, but there really is nothing wrong with taking some time to appreciate and spoil your loved one.  This year, get up slightly earlier and treat your special someone to a beautiful breakfast and a glass of bubbly!  Chef Eric shares a delightful savoury take on waffles...

The rich, fruity style of the 2016 Pierneef Syrah Viognier makes it a versatile partner to food. The structure and spice of the Syrah and the floral nuances of the Viognier allow it to complement beef, venison and charcuterie, aromatic curries, game birds such as quail and duck, as well as reduced fruit flavours. Try the...

Seafood was regularly collected by the indigenous people and when the first European pioneers arrived at the Cape, they too were fortunate in being able to catch an abundance of fish in the seas along the Cape coast. Bountiful catches of steenbras, kingklip, harder (mullet), elf (shad), mackerel and snoek were recorded by Jan van...

Do you know the history of the famous Caesar Salad? The creation of Cesare Cardini, an Italian owning Caesar’s Restaurant on Avenida Revolución in Tijuana, Mexico. He made the salad with what was on hand when supplies started to ran out on a busy 4th of July service. The flair was in the tableside preparation of the...