Food & Cooking
I love cooking ā particularly the unusual and sciency side of it. Baking, fermenting, preserving ā anything that feels a bit like a controlled experiment in the kitchen is right up my alley.
The Kenwood Chef
I grew up watching my mom use her Kenwood Chef, and it always felt like the centrepiece of any serious kitchen operation. A few years ago I used a tax rebate to invest in my own, and it's been one of my best purchases. It gets a workout most weekends.
Bagels
I make bagels regularly ā they've become a bit of a household staple. There's something deeply satisfying about the boil-then-bake process and getting that perfect chewy crust. A dedicated blog post with my technique is coming soon.
@spearmantoast Bagels!!
ā¬ Ardei lute Moldavian string band Klezmer Hora - Spearman Toast
Seitan
I've experimented with making seitan ā essentially wheat gluten that you can shape and flavour into all sorts of meat-like things. It's a fascinating process.
Bulk Prep
With a young family, I try to "bulk prep" multiple meals in advance that I then freeze and can just whip out when it's my turn to cook. It takes a bit of planning but it makes weeknight dinners so much less stressful. A solid Sunday cook-up session can set you up for the week.
Cheesemaking
I recently attended a cheesemaking course in Stellenbosch run by Leon "the Milkman" and Elaine van der Westhuizen. It was brilliant ā the idea of turning milk into something completely different through controlled fermentation is exactly the kind of kitchen science I love. I wrote a full blog post about the experience.
Fermenting & Preserving
Fermenting foods particularly interests me ā there's something magical about letting time and microbes do the work for you.
Philosophy
I go through phases of trying new things ā a new technique, a new cuisine, a new piece of equipment. The common thread is that I'm drawn to processes that feel like a craft. Cooking isn't just about the end result; it's about understanding why something works the way it does.