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An #AfroChic fusion of taste

May 16, 2016

Chefs tend to become creatures of habit once they find something good. Whether it’s a supplier who delivers on time, a salesman who tries to bring prices down for you or awesome ingredients that never disappoint, we always stick to what works and makes our lives the easiest without diminishing quality.


When I got an email in my inbox from Mediterranean Delicacies asking me if I’d be interested in creating a recipe using their ingredients I didn’t even hesitate in accepting the offer. Mediterranean Delicacies are one of those brands chefs turn to when in a pinch (or are too tired from crazy shifts to spend time making things from scratch in the kitchen). They make awesome little Mediterranean inspired dips, sauces and finger foods amongst other things. I have recipes for hummus, pesto and other dips on this blog but I’ll let you in on a little secret…when I’m too busy to make my pesto and dips I always turn to Mediterranean Delicacies products.




The brief wasn’t just to use their awesome products but also to try use them in a modern African way. I’m all about contemporary Afro cuisine and turning what we know as “homely” African food into something completely different. I try as much as I can to make sure the recipes can be replicated in your own kitchen, what’s the point of a recipe if the normal person can’t re-do it for themselves at home?

So I decided to fuse African flavours with Mediterranean cooking using various Mediterranean Delicacies ingredients. This is what I came up with…


I don’t have a name for the dish but what I do know is that it tasted awesome. Miniature toasted tramezzinis filled with chorizo, mozzarella cheese, boerewors, humus, home made onion marmalade, sun-dried tomatoes and sweet pepper dip.

Alongside it I made a North African inspired cous cous salad.


Why did I choose this dish? Firstly coz I had cricket on the the background and you know how we South Africans love meaty foods that can be held easily in the hand and secondly I loved the twist on Mediterranean and African cuisine. The boerewors is typically South African as is the onion marmalade. The cous cous is loaded with South African flavours too, Peppadews are a South African product discovered and trademarked in South Africa. As the theme was #AfroChic I imagined this being eaten alongside a nice cold cocktail on a SA summer afternoon.

How did I make it all?

For the Tramezzinis:
– 3 miniature tramezzinis
– thinly sliced mozzarella
– 3 spoons Mediterranean Delicacies humus
– thinly sliced good quality chorizo
– Mediterranean Delicacies sun-dried tomatoes
– braai wors, grilled on the braai and thinly sliced