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3 Minutes with Food Blogger Kobus van der Merwe

In our April issue Kobus shares his favourite brunch recipe, Bokkoms on Toast with Poached Egg, Dune Spinach and Beurre Blanc. Here he tells us a little more about his West Coast foodie life



1) Name three things that make an at-home brunch special.

Home-baked bread, smoked mackerel and organic Org de Rac La Verne MCC.


2) Do you have any Easter rituals?

Leg of lamb or boerbok cooked on the braai, and home-made hot-cross buns rich with datal raisins.


3) What five ingredients are you never without in your kitchen?

Wild picked West Coast salt flakes, seasonal citrus fruit, maasbanker bokkoms, nara oil and moskonfyt.


4) Name your can’t-live-without kitchen tool or appliance.

Chef’s knife.


5) Which food bloggers do you follow?

Marie Viljoen of 66 Square Feet, Errieda du Toit of Huiskok, Ishay Govender-Ypma of Food and the Fabulous, and Donovan Kirkwood of Green Lima Beans.


For Kobus’s blog, see www.sardinesontoast.co.za.

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