Cook Culinary & Craft Studio


  • EMPIRE LAMB WITH KEFIR INSTEAD OF YOGHURT

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    I never got to make my morning smoothie today, and while straining my thick and sour coconut milk Kefir, my thoughts turned to how I could sneak this probiotic into dinner. What are the chances of thinking of a lamb and yoghurt combination, grabbing my new and unopened cook book, (Jamie’s Friday Night Feast) searching […]

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  • GREEK SHEEP AND GOAT’S FETA BAKED IN PHYLLO

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    This little bite of heaven is inspired by NIKOS and  2018 culinary trends, showcasing both ethnic and healthy ethnic kid-friendly cuisine.  I loved the sweet simplicity of this dish, found on our new NIKOS menu and showcased this while adding fragrances of orange, Verjuice and rosemary, finishing off with a dollop of Greek yoghurt (scattered […]

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  • My POKE bowl: A taste of 2018

    30 minutes
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    HAWAIIAN POKE (“po-kay”) is a mixture of island style flavours with Asian and sushi influences. Introduced on my first summer course for this year-A taste of 2018-this was one of the most popular dishes ever served and I received regular SMS pictures from eager cooks, who served this nutritional bowl to their families with fabulous […]

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  • Butternut hummus with lemon thyme za’atar

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    On the first night of my Christmas course, I quietly gestured to Reuben to grab more butternut puree out of the fridge so as to make more hummus. I had served the dish with pate knives (and swiftly changed to spoons on the second night) assuming  that everyone would scoop a little of it to […]

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  • Lemon Thyme Za’atar

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    Za’tar in this context is a popular Middle Eastern blend of dried herbs but it is also a herb in it’s own right-grown along the slopes of the Syrian-Lebanese mountains-with long green leaves and a thyme-like flavour. This fragrant herb blend is often eaten with bread drizzled with olive oil for breakfast and is gorgeous […]

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  • White chocolate cheesecake mousse with rose and pink peppercorns

    2 hours 20 minutes
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    This recipe-which took me a while to dabble with-of sweet chocolate,  pink peppercorns and rose aptly sums up the name of my 2017 Christmas course,  “Sugar n’ Spice”. Unlike other Rose water brands, Nielsen Massey’s rose water is distinctively authentic and transforms the flavour of the white chocolate to a delicate floral perfume. At R150 […]

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About Cook Studio

Cook Culinary Studio puts a whole new spin on entertaining, with sizzling cooking and table styling workshops unlike any other!

Contact Cook Studio

082 882 2227
info@cookstudio.co.za
Eagle Canyon Golf Estate,
Honeydew
Johannesburg, Gauteng

view my food journey on zomato!