Ahhh, isn't it gorgeous? Sunshine, lighter mornings and the pop of blossoms that are bursting onto the trees.
Spring is my absolute favourite time of the year and September hails Heritage month which for us foodies means 1 thing. Braai.
It's amazing how our national pastime just gets better and is becoming a top trend these days. Just look at the Gourmet Braai's that Bertus Basson is holding at his top restaurant in Stellenbosch - I was at the first one this last weekend and it was really wonderful.
It's all about keeping things simple, being true to flavour and using the freshest of ingredients.
Another eye-poppingly fun thing about Spring is the season's new bounty. Think earthly artichokes and asparagus, they're just so magical aren't they? Have you ever taken a cooked artichoke, peeled, dipped and sucked each delicious leaf until you reach the soft centre? Drink some water afterwards, it tastes bewitchingly sweet. Try it and let me know what you think - it's miraculous.
Other gorgeous things are guavas and gooseberries, pineapples and pawpaws, aubergines and rhubarb - all so interesting and delicious in their own right.
It's also time to lighten things up. Pack away the moerse big wintry casserole dishes and make way for lavish salads and vegetables. We need to shave off those muffin-tops for the beach, so you can start getting ready with some skinny jeans recipes. And if you need more low fat, healthy recipes, we've got those too.
Even though the year is on it's way to winding down, here's a chance to start something new and exciting, just in time for summer.
With love and light,