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Michael Olivier

Camembert Baked in Vine Leaves, with Verjuice-Poached Grapes

Need a gorgeous Christmas curtain-raiser? Try my jewel-bright starter, which combines hot oozing Camembert with sharp-sweet grapes lightly poached in Verjuice.  (If you don’t have fresh vine leaves, use blanched baby spinach leaves to wrap your cheese.) Camembert Baked in Vine Leaves with Verjuice-Poached Grapes and oven-baked croutons. (Plate by David Walters.) Wine recommendation by Michael Olivier.  He says: “Asara Vineyard …

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Cold Cucumber, Herb & Yoghurt Soup with Verjuice Granita

I hope you’ll enjoy this cold yoghurty cucumber soup, topped with feathery flakes of frozen Verjuice. With its lovely contrast of herbal creaminess and sweet, crunchy acidity, this is a splendid starter for a blazing day. There are deep, clean, singing flavours here that make you want to drink it in buckets, as if it is exactly what your body …

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Low-Carb Wine-Braised Leeks with Cream, Thyme & Parmesan

A dish of silken baby leeks cloaked in a wickedly creamy Parmesan sauce. The leeks take about half an hour to braise in their bath of wine, garlic and thyme, but once they’re tender, the sauce takes just a few minutes of brisk bubbling to reduce and thicken. This dish is low in carbohydrates, and suitable for diabetics and anyone …

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Seared Beef or Venison ‘Carpaccio’ with a Thai-Style Dressing

Carpaccio is a brilliant choice of starter or snack if you’re on a low-carb or diabetic regime. I’m always astonished when people tell me they don’t fancy carpaccio, because to my mind the combination of rosy leaves of beef fillet, sharp salty Parmesan shavings, fruity olive oil and a spritz of lemon juice is the food of the gods. It …

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Low-Carb Swedish-Style Meatballs in a Creamy Lemon Sauce

Low-Carb Swedish-Style Meatballs in a CreamyLemon Sauce, with Cauliflower Mash. These juicy meatballs are mouthwateringly good, and I hope you’ll give my new recipe a try.  I adore meatballs, and in this recipe I’ve eliminated all starch to make this recipe suitable for diabetics and anyone else on a low-carb, #LCHF or Banting regime. The lemony cream sauce cloaking these …

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A discovery: how to cook beef topside & fillet in a wonderful Wonderbag

It’s taken several months of experimentation to write this blogpost, because I wanted to test the method over and again so it works perfectly for you every time. In a nutshell: you can use the Wonderbag, a brilliant energy-saving South African innovation, to produce tender beef topside (and fillet) that’s uniformly pink within, dark and caramelised on the outside, and filled with flavoursome …

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Low-Carb Chicken Breasts in a Butter, Basil & Tomato Cream Sauce

This delicate dish, with its tiny sequins of butter, is quick to make, but it does involve some faffery in the tomato-peeling department. It’s worth the effort, though – the dabs of fresh tomato and basil shreds add freshness to the sauce, which is scandalously creamy and buttery, containing as it does those two luscious ingredients so allowed on a …

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I’m teaming up with wine guru Michael Olivier for excellent recipe + wine pairings

I’m excited to tell you that my friend Michael Olivier will be collaborating with me on this blog from now on. Michael has agreed to provide expert wine recommendations for all my future recipes, and I’m ridiculously pleased to team up with him. Revered Cape food & wine fundi Michael Olivier. Follow him on Twitter: @manmetdiepan Anyone who knows Michael will agree that …

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Low-Carb Beef Shin, Tomato & Olive Stew with a Naartjie Gremolata

It’s the gremolata that makes this stew special: a heavenly scent of citrus, parsley and garlic billows up as your face meets the plate. The starring ingredient here is freshly zested naartjie [clementine] peel – a glorious South African flavour that brings such warmth and colour to winter kitchens. Beef Shin, Tomato & Olive Stew with Naartjie, Lemon, Garlic & …

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Low-Carb Griddled Baby Butternut with Chorizo, Feta & a Lemon Dressing

This beautiful black plate is the work of my uncle, master potterDavid Walters of Franschhoek. The shiny black slick of glaze across the plate is designed to stop your fork from grating. I seldom see these beautiful baby vegetables in the shops, and when I do spy them, I grab a few punnets and race home to cook them. They’re similar to courgettes [zucchini] but …

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