Delicious Greek Lemon Potatoes at Greg’s Table

One of my most treasured books is my Greek Cookery book, bought in Athens in 1976 long before glossy cook books—and TV programmes --became all the rage. This was simple Island cooking—totally authentic and simple to do. The pictures left a lot to be desired but as a...

Rustle up delicious mielie bread

You call it mielie and I call it mealie—bread that is. The Native Americans call it corn bread, and in the US West and Southern States they call it Corn Pone. In Turkey they call it…? Well, I cannot remember but I know I have had it there—delicious.  Whatever you call...

Irresistible melt in the mouth passionfruit tart

One of the most delicious things this week has been a superbly rich, smooth, tangy tart, not too sweet and even better after some time in the fridge. Take your pick. I found it difficult to keep my hands off it, cold or warm. A piece of cake if you have the basic...

Phillippa Cheifitz’ fabulous chocolate mousse

One of my favourite cooks is Phillippa Cheifitz and one of my favourite—and much used –cook books is her 1986 treasure The Cosmopolitan Cookbook.  I have other books of hers, including the wonderful Seasons but the 1986 opus is a standout. I have had the pleasure of...

Rosewater and almond marmalade from Lebanon

If you have ever thought of making your own marmalade now is the time to try it. A bit longwinded but very easy to do and you don’t need any pectin to set this one as it uses the pips in the citrus to do that. The result is the most delicious thing you will eat in a...

Refika’s fabulous olive–Bitta bread

If you want to make bread that is not only spectacular but tasty as can be and easy to make to boot try this one. It comes from a brilliant Turkish cooking channel called Refika’s Kitchen. She lives in Istanbul and makes food that is unintimidating and great to serve....

A take on Mary Berry’s fabulous smoked salmon terrine

Came across this superb, easy to make, totally irresistible starter from Mary Berry and just had to make it as a starter for Christmas lunch. So apologies to her—the doyenne of British cooking –but we made some changes. A bit pricey but unforgettable. Can’t eat...

How about a retro prawn cocktail? With bubbly.

One of the easiest –and most delicious—starters is a retro prawn cocktail. Don’t let those who turn up their noses and say” Oh that is so old fashioned” get to you. Yes it is and so is eating, so is roast beef, so is turkey—you get my drift. Go for it and enjoy it...

Classic Sole Meuniere on Greg’s table.

It is said this is the dish that made Julia Childs fall in love with French cooking. There is no doubt that it is the quintessential French fish dish, deceptively simple, delicious to eat with no overcrowding the palate with a myriad of flavours. Fish, lemon, and...

Greek dips and fondant potatoes at Greg’s table

  This week three sides from last week’s main course. After 15 trips to Greece in 40 years I have eaten plenty of tzatziki and hummus all over that wonderful country. These two staples of Southern Mediterranean and Middle Eastern cooking are marvellous and so...

Greg’s Table–delicious ginger soft pork belly

                  You are going to love this recipe—all you need is TIME and patience. Totally uncomplicated, deliciously satisfying—the smells throughout the house are so fabulous you just want to dig in at some...

Try my glazed Moroccan BBQ prawns

I can’t believe I actually cleaned 24 magnificent Argentinian prawns to make this fabulous dish—but I did! Added immeasurably to the taste which was superb, slightly smoky, spicy but not too much, nice and messy on the fingers and just the thing to celebrate Heritage...

Try our yummy white cheese and tomato tarts

This week it was time to move beyond the pizza and take away scene to something a bit more elaborate and oh so satisfying. This take on the wonderful marriage that is cheese and tomato was just the thing to wake up those dormant taste buds, smooth and crispy with very...

Delicious marinated beef pot roast from Annatjie Melck

  This week we tried this recipe from Annatjie Melck but of course had to make some changes which worked out fine—nothing drastic . For instance I didn’t think it necessary to lard the topside. By all means do so if you like but we found it worked very well just...

SecretEATS –virtual dining for a great cause

Support StreetSmart and keep up social distancing while sampling gourmet food and premium wines from the Constantia region delivered straight to your door. Guests will be wined and dined in the first of three Cape Town virtual experiences hosted by SecretEATS on...

Italy comes to Paarl at Giuseppe’s

                                    Well this isn’t quite Greg’s table, but this week I have decided to give it up for a Suid Agter Paarl Road hidden gem, Giuseppe on the Bel Air...