Tuesday, July 26, 2011


I love how this Marie Turnor Picnic Clutch looks like a luxurious paper bag! "Made of soft and supple italian calf it rolls at the top and closes with a magnet". Perfect! (via Trendland)

Sunday, July 24, 2011


As I know I’ve mentioned before, the weather has been pretty amazing in Cape Town recently. I had friends round for lunch and it was the perfect weather to sit in the sun, eat and drink Pimms! It was a totally meat-free lunch -  I’m a huge believer  that vegetarian food does not need to be boring. Too much food was eaten and too much Pimms was drunk, so all in all a success!

I have just bought Women’s Weekly Cook. So far everything I’ve made from it has turned out perfectly. It has so many great recipes – from breakfasts to cakes to a whole section just on grains. For this (mid-winters summer) lunch I made a roasted vegetable phyllo tart, accompanied by a focaccia and artichoke salad.
* note that the tart and focaccia recipes are from Women’s Weekly with a few minor adaptations

Vegetable tart ingredients:

  • 6 tomatoes (450) quartered
  • 1 red onion quartered
  • 2 yellow peppers
  • 2 red peppers
  • 100g feta
  • Handful of fresh basil, shredded
  • 9 sheets phyllo pastry


  1.  Preheat oven to  220 degrees
  2.  Combine onion & tomatoes in a baking dish, roast for 30. Remove and cool. Reduce oven temperature to 200 degrees
  3. Meanwhile quarter peppers, discard seeds and insides. Roast under grill until skin is blackened. Remove and cover with plastic for 5 mins. Peel away skin & slice peppers thinly. Place peppers, cheese, and basil in dish with the tomato mixture. Toss gently.
  4. Stack all 9 sheets of phyllo on a tray, buttering every 3rd sheet lightly. Fold up the 4 sides slightly to form a tart “shell”. Fill Shell with vegetable mixture, evenly. Bake for 15 minutes or until pastry is browned slightly.
Focaccia ingredients:
  • 2 cups plain flour
  • ½ teaspoon salt
  • 2 teaspoons dried yeast
  • ¼ cup grated parmesan
  • 1 tablespoon chopped rosemary
  • 1 tablespoon chopped sage
  • 1 tablespoon chopped flat leaf parsley
  • 2 tablespoons olive oil
  • 1 cup water


  • 1 onion sliced thinly
  • 1 tablespoon sea salt
  • 1 tablespoon olive oil
  • I also added: Rosemary & 4 cloves of finely sliced garlic


  1. Stir flour and table salt into large bowl, stir in yeast, cheese and herbs, make a well in centre of flour mixture. Pour oil and water into centre of bowl, gradually stir in flour mixture, mix to soft dough.
  2. Turn dough onto floured surface, knead about 5 minutes or until smooth and elastic.
  3. Place dough on greased oven tray. Press into 24 cm round. Cover dough with greased cling wrap, stand in warm place for about an hour or until doubled in size.
  4. Preheat oven to 220 degrees.
  5. Remove plastic, poke dough a few times, sprinkle with toppings, drizzling oil to finish. Bake for 25 minutes.  Cool on wire rack.

Toss lettuce (iceberg and rocket) with a tin of drained artichokes. Toss with shaved parmesan and vinaigrette.


I really like the way that Cos photographed their accessories. It's a nice change from the accessories shots you normally see on stores' websites.

Friday, July 22, 2011


Clearly I'm loving all things neutral at the moment! The weather in Cape Town has been pretty amazing lately which is probably why I'm longing for all things fresh and light. I definitely feel that the little (and long) white dress is the must-have for the next season. Dresses: Topshop, Topshop Boutique, Halston Heritage and Zimmerman. Via The Guardian 

Tuesday, July 19, 2011

Tuesday, July 12, 2011


These clutch bags will add a little brightness to any wardrobe! Bags from Marie Turnor and Christopher Kane.

Monday, July 11, 2011

Sunday, July 10, 2011


We recently spent a beautiful winter's afternoon in Kirstenbosch gardens and I took a few "fancy" salads along. This is the simpler of the two and seriously easy and fast to make. It's based on a salad I once saw Jamie Oliver making and the combination of figs, prosciutto and soft white cheese is hard to beat!


- 3 slices prosciutto
- 4 figs (slice a x on the top of the fig and squeeze with fingers to that it pops open)
- 4 bocconcini balls
- half a bag of mixed herb salad

Dressing: combine 2 tbs olive oil, 1 tbs balsamic vinegar, 1 tsp sugar, pinch of salt & pepper.

Combine the ingredients, draping the prosciutto in between the figs. Shred the cheese over the top. Drizzle the dressing over the salad just before serving.

PS. I found the figs at Fruit & Veg city, where I was actually really surprised by the great choice and quality of ingredients.  I bought the prosciutto (a bit of a splurge) and bocconcini balls at Woolies.I just love Woolies - their meat (and cheese section actually) just seems to be getting better and better!

Friday, July 8, 2011


More neutrals and simplicity! Beautiful clothes & photography from Russh Magazine 


I'm loving all the neutral, minimalist and classic looks at the moment. Image: via Theo Martins

Thursday, July 7, 2011


This is one of my all time favourite pasta’s, inspired by Nonna Lina’s Fire & Ice dish. I love it because of it’s freshness, it’s simplicity and utter addictiveness!

The ridiculously simple instructions: Toss fresh, chopped tomatoes (the redder the better) with the best quality olive oil, a dash of red wine vinegar, chopped flat-leaf parsley & basil and 4-5 cloves of raw garlic. Let the tomatoes marinade for a few minutes. Toss the tomato mixture with hot (just cooked) linguine. I used spaghetti in the above pic. Finally toss the still hot pasta and cold sauce with shredded buffalo mozzarella. Simple and delicious!

Sunday, July 3, 2011


I went on to Yuppie Chef to check out the KitchenAid mixers (top left) and an hour later was still there, having now decided that I needed all sorts of things, including the Fusionbrands poach pod set (top right) - how perfect to poach eggs! These are a few of my favourite things I spotted: