Come to the Windhoek City Market on 14 February 2015! I think these ladies have a fantastic idea and I hope to be part of this market for many moons to come.

I will be selling mostly cakes, meringues, sweets and other baked goods – so listen to your sweet tooth and indulge yourself and your loved one a little! 

I’m very grateful that Spier asked me to be part of their annual Secret Dinners. Alongside many talented cooks and chefs, I had the opportunity to create a dinner to accompany Spier’s Chenin Blanc’s (Signature and 21 Gables) and their delicious 21 Gables Pinotage.

I themed my dinner loosely around my new life which is all about a city girl becoming a farmers wife. The menu was heavily influences by the new ingredients I get to cook with, like gemsbok, springbok and zebra as well as what my garden grows, which is mainly rainbow chard.

It seemed like the guests did not just enjoy themselves but the food and wine too! Thank you once again to everyone who gave me the opportunity as well as my wonderful guests.

Thank you to Heidi Erdmann for the use of your lovely gallery as well as Etienne Hanekom and Anel Potgieter for photo’s!

Earlier this year I worked with HV events to create a treasure hunt for the food bloggers of Cape Town. We hid clues and gifts all over Cape Town and everyone had fun. The main idea was to create excitement around the Secret Festival, which is taking place at Spier wine farm in two weeks time. With speakers such as Marije Vogelzang and Sam Woulidge, I would strongly suggest you try and find a ticket, if there are any left to be had!

This event was great fun. We had a media launch for the Eat Out awards in Matt Allison's garden. He was a wonderful host and taught us all about seed bombing. My work included some graphic work as well as food and drinks. Although the fresh juices started to discolour a bit (as natural juices do) they still tasted great and helped to cool our guests down.
If you are wondering about the skilpad, his name is Harrold, he lives in Matt's garden and he's much faster than you would imagine!

Last year I had a lovely time working with Simonsberg Cheese. Elsje and I cooked and styled our way through a few events for them and a big part of it was making fantastic braaibroodjies. 
After braaiing seemingly millions of them, I still believe there is no such thing as to much braaibroodjies!

Elsje Burger and I worked together to create this beautiful dinner. Everything happened on the stage of the Spier Wine Farm ampitheatre. Guests sat down to a Delft and gold inspired table and a feast of cheeses and condiments. 

Last winter I created a mid winter pop up restaurant with HV Events. The whole dinner was based on what was available at Epping Market (the biggest fresh fruit and vegetable market in the Southern hemisphere). All decorations where made out of white paper and the focus was on the vibrant foods. I made, amongst other things, a beetroot risotto, pea and lettuce soup as well as pomegranate panna cotta’s. 
It was also a way of remembering Braam, my father, and his love for Epping market (read above!).

This is one of my favourite events. I worked with Spier wines and their winemaker, Frans, to create foods that help bring out the flavours of the wine. The idea was not a food and wine evening, but rather an exploration of Spiers various Chenin Blanc's through flavour. Each guest received a pair of blacked out sunglasses and had to slowly eat and drink their way though four wines and bites. To clean the palate in between wines, I created wine rings, little circular biscuits, which had a totally neutral taste. (You can see them hanging around the necks of the blinded guests...)
It worked wonderfully and many people complimented us, saying that they now understand what 'fruity' and 'tropical' undertones meant. 

My first ever pop-up dinner happened a few years ago in conjunction with the Secret Festival. I thought it would be easy, but after weeks of planning and days of cooking and styling, I ended up crying. The whole idea was to create a feast my guests would remember. When I saw half empty plates return to the kitchen I though the people must hate my food. Turns out I made way to much and after seconds and thirds my guests just couldn't eat any more. 
Since that pop up I've learned a lot... especially about portion sizes!