Why not marinate your meat, such as beef fillet, in beer? It brings out a caramelised sweetness which is decadently delicious.
Read More
We have always caramelised onions in balsamic vinegar, soy sauce, red and white wine - now, think beer! Why not? Try this recipe and serve with the next cheeseboard you present. It could also accompany your marinated, braaied beef fillet. The options are endless.
Read More
Pissaladiere, a pastry base - we use homemade puff - topped with well-caramelised onions, tomatoes, anchovies and olives. It’s a perfect light-lunch option when served with a green salad, and it takes me back to my French-classical training days. These roots, with happy childhood memories, are the corner stone of what I create today.
Read More
Try this recipe and serve with the next cheeseboard you present. It could also accompany your marinated, braaied beef fillet. The options are endless.
Read More