Recipe & Styling by Thulisa Martins, Photographs by Dylan Swart


1. I blog to connect – my dear reader, I just love connecting with you. Some of you I know, some I don’t know, some we chat online yet no facial connection – its just Amaze balls!!! how I love to connect with HUMAN NATURE.

2. I cannot keep my Passion for food to myself – somehow, I think passion is something to be shared. If we just learn to share, I think the world would be a better place – I don’t agree about hiding what we love to do – as long as its appropriate off course :)… Share your knowledge and experiences.

3. I think I was born to have something to do with food. When I was a young girl, I used to surprise my folks and siblings with a set table and lunch/dinner that I cooked myself. They were the most amazing bunch as they just adored me serving them.

4. I get to experience new things!!! yes I do, companies send me outstanding new trends and stuff and that just keeps me going. Keeps the flame in me burning and I get so inspired and grow from it.

Talking about companies dropping interesting foods and equipment for me to play with. The other day, the South African Avocado Growers’ Association (SAAGA) dropped a whole lot of avocados at my door step and boy oh boy was that paradise for a foodie like me… ‘should I make bacon and avo salad’? nha![ its to cold for that, I decided to make and avocado focaccia – Yup good old  focaccia, with my twist indeed :).

To top it all, One of Nederburg’s Heritage heroes wines which Wow’d UK taste makers was dropped for me to taste and it was just a perfect pair. This is the Anchorman 2012 Chenin blanc – this is the wine to keep in your radar!



Avocado & tomato focaccia

Serves 6 – 8, depending on the size of the tummies, easy, 30 min, plus 1 hour to rise

You’ll need

550g white bread flour, sifted plus more to dust

10g instant yeast

10ml (2 tsp) salt

45ml olive oil

500ml luke-warm water

for the topping

50g tomato paste, and more if needed

1 handful ripe good quality avocado, peeled and sliced

small handful fresh basil leaves

small hand full rosa tomatoes

To serve – Nederburg’s Anchorman 2012 Chenin blanc



Mix together the flour, yeast and salt, place in a free standing blender with the dough hook and add the olive oil and water. blend until mixed through, for five minutes.

Place the dough in a bowl, cover with cling wrap and let it rise for at least an hour, depending on weather, until double the size. Spread the dough roughly on a surface, very thinly, make two if its difficult to handle, lightly dusted with flour.

Spread the dough with tomato paste. Bake for 10 – 15 minute until golden brown. Remove from the oven, let it cool for 10 minutes and top with fresh avocado and rosa tomatoes. This is great served as part of a light meal with cheese spreads, cold meats and Nederburg’s anchorman 2012 chenin blanc.

One last reason I blog is – I AM FREE to BLOG ABOUT WHATEVER I WANT – NO RED TAPE 🙂

Happy eating my lovely reader!

Check out whats coming next. DUDE FOOD, MEN FOOD that ladies can make for the guys in their lives.


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