Eating The World!

From Seoul to Slovenia, London to Osaka... There's so much good eating to get done!

Restaurant and cafe design is my kinda porn on Pinterest and it is well documented that I love food. 

One of my favourite parts of our daily night time call is when Tommy and I share what we have eaten throughout the day. Banalities like this are the intimacy that yokes people together. I know that you had Weetbix (three sugars) for breakfast, therefore I understand and love you... Or something like that... 

I haven't found my absolute favourite place to dine or drink as of yet but Salon De Factory in Seoul has been one of my semi-favourites (click here) and the famous Angelina's in Paris (you gotta do it) had me drunk with happiness. In India we had thee best fish curry (and the softest rice) at Shiva Garden. Not a day goes by that I do not miss that teddy bear soft rice and spicy fish from heaven. 

Closer to home, Royale burgers and milkshakes should be deemed a tourist attraction with special mention going to the real prize of their menu being those heroin-laced sweet potato fries. In Joburg, I have no shame in admitting that I love Tasha's food. Goddamn. That cheesecake alone is worthy of celebration. I am also loving Warm & Glad because like the name says, it makes me feel both warm and glad (I hate myself for that sentence). 

Now I'm hungry and next on my to-eat list is roadhouse fare, I hear that Louis Botha is home to a  couple of gems and this weekend I hope to wink at death while hoovering a burger and milkshake. 

Bakin' For You!

Baking for Tommy is my equivalent of making it rain on him. 

This recipe is my own creation and it was quite moreish. However, it was unforgivably short on the chocolate front and thus the catchy name. 

This weekend Vanilla Chocolate Cheesecake 2.0 will be born and it will be a good day. 

I Love Coconuts!

Like olives, coconuts tend to divide all people into two camps. Me? I love all things coconut. 

The smell of The Body Shop coconut body butter is enough to send me on a drug-like high. Bounty bars, coconut ice-cream and even Tennis biscuits; basically I love it all.


This cheesecake recipe is my own, born out of a love for trying to fit all of my favourite things into one cake. So naturally that means that there is Nutella in there too..

Jozi Food Market!

Come and support! Well that's if you live in Johannesburg, because according to our stats most you are either American, British or strangely Italian.

I think at one point half of our visitors were Russians and Colombians. 

Anyway I digress, the market, Johannesburg, lots of delicious foods and picnic blankets. My beautiful partner Heather and I are selling the wonderful creations from her kitchen. 

It's in Greenside, at the Pirates sports club on Saturday. Come one, Come all!

Nigella!

I love cheesecake.


I love most decadent desserts because they promise a heady elixir of guilt and delight. 


This cheesecake is worthy of all that calorie-induced guilt and then some.


Baking cheesecake is ridiculous since it must cool in the fridge overnight, basically forcing me to eat it for breakfast and then for a 'snack' and then just because I might as well since I've already eaten two slices and it's not even 1pm..


P.S. Check out this (http://call-me-cupcake.blogspot.com/) amazing Swedish food blog, the snaps are diabetes-inducing and delicious and, well, it's Swedish..

The Panda Made Me Do It...

I have been craving another hit of cheesecake.

I found this recipe on the Cooking Panda site and I was sold. Toffee PLUS cheesecake, what's not to love?

Here it goes...

Ingredients:

* 2 cups graham cracker crumbs           
* 1 1/2 cup white sugar, in all
* 1/2 cup butter, melted
* 2 (8 ounce) packages cream cheese
* 1 tbsp lemon juice
* 1 tsp vanilla extract
* 1 tsp almond extract
* 4 eggs
* 7 chocolate covered toffee bars, crumbled

Procedure:

1. Preheat oven to 325 degrees.
2. Combine graham crumbs and 1/2 c. sugar and stir together in a small bowl.
3. Add butter and mix. Stir well.
4. Pour crumb mixture into 9″ springform pan and press into bottom, making a bottom crust.
5. Wrap the outside of pan with foil to make water tight. Try to accomplish this with a wide sheet that comes up around all the sides.
6. Combined cream cheese and remaining sugar in a large bowl and blend together until creamy and smooth.
7. Add lemon juice and vanilla extract, and stir well. Be sure to occasionally mix up from the bottom of the bowl to avoid lumping.
8. Add eggs one at time and beat thoroughly.
9. Fold in toffee bits and blend well to thoroughly distribute ingredients.
10. Pour mixture into the springform pan; place the pan into larger pan with 1″ high sides (at minimum).
11. Put assembly in the oven, and fill the outer pan with water, which creates a water bath.
12. Bake 90 minutes, checking water level after 45 minutes. Fill as needed.
13. After 90 minutes, turn off heat and leave cake in oven for one hour.
14. Remove from oven and chill 4 hours (at least, longer if possible).
15. Remove from springform pan and serve cold.