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I made this cheesecake for my friend Julie’s birthday this weekend and  I was reminded again of why it’s without a doubt the best cheesecake I have ever eaten.

It’s an effort for an impatient cook like me, but if you follow the instructions step by step you will be rewarded with a beautiful cake.
The fabulous thing about this recipe is that you cover any cracks with a rich caramel sauce and caramelised macadamia nuts-the best part of the cake!

The caramel sauce can be tricky-if all else fails just make a regular caramel sauce with butter, dark sugar and cream.

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Fresh fig salad

I have been working on my Italian. By this I’m referring, of course, to food. I had a rather short-lived adventure into the language and made a decision to keep my upcoming menu in English only!

Figs are abundant. This very Mediterranean delicacy is catching on in South Africa and I am delighted to find that the availability increases every year.

So the Italian word for fig is FIGA, or so I thought. It’s actually FICA derived from Figa and while Figa sounds exotic and strong (Feeeega!), I found out soon enough that it’s it is also very offensive.

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