The rules of kitchen vixenage are simple… eat life off a pretty plate, follow rules only if they make sense, and always thank the cook. Besides, my cousin J says all that stuff about having to chew your food 30 times is bull shit – that’s what stomach acid is there for.
Hey Bianca
Dit is baie awesome, baie mooi. Ek like dit baie. Ek het eerste gewonder hoe ek dit gaan kry maar dit was nogals maklik. Jou Blog is baie mooi en professioneel. En die comments van Expresso is nice.
Die kosse en plekke luk so asemrowend en lekker. Jy moet seker jou gate uitgeniet met al die nuwe goed wat jy elke week doen en ondervind. Regtig baie mooi.
Lucian Albertyn
Expresso SABC 3
Dankie Lucian! Sien jou more bright and early… ek ry van Stellenbosch deur so sal seker maak ek’s betyds daar!
My magtig maar dit lees lekker. Ek dink mens kan verslaaf raak hieraan. En jou fotos is meer as wat dit wys, hou dit so.
Maak nog, Paul.
Dankie Mpo! Wanneer is jy en Sanjeef terug sodat ek kan kom eet by julle huh? Dan gaan hierdie blog bloat van al die lekker goedjies wat Sanna maak!!
Dis nou lekker entertainment…geniet jou skryfstyl vreeslik en kan totaal en al relate met die 80’s afrikaanse palette…hie…..die driehoek kaaskoek is een van my ultimate favorites…tnx for reminding me….keep up the fun and insights……
Dear Kitchen Vixen
Kief Blog. I like it! Have you been to Overture yet? If you have or not does not matter, I would really like to host you for a meal. Please let me know when will suit you best and we will arrange a table for yourself and your partner, join us on the mountain, have a blast!
I look forward to meeting you.
Kind regards
Bertus Basson
Overture
Dear Mr Bertus
Kief to hear from you! YES – I WOULD LOVE TO COME AND EAT AT OVERTURE – YAAAAY – I’ve been meaning to do so for ages, it’s the only top ten restaurant I haven’t been to. I tried to make a booking last year but you were renovating… So, how about dinner this Thursday the 31st? Would like to arrive a bit earlier to take a few pics before dark, so 6.30?
Very much looking forward to it.
Bianca
Kitchen Vixen
Dear ms vixen
Your blog is brilliant!
Thank you Mz West!! How did the fourteen course meal go? Post pics on Facebook ya!
Hi Bianca,
Baie geluk met die mooi blog!!!
Mal oor Katie en Rose se stukkie:) Jy beter vir hulle die “link” stuur – hulle gaan mal wees daaroor!!!
Hoop om jou gou te sien in die dorp vir koffie!
Lekker bly,
Inke
Hello! Baie dankie. Ja asb ons moet gaan koffie drink. Of ‘n glasie bubbly as jy kan! Later hierdie week – sal jou luitjie gee. Is jy op twitter? x B
Hello B
wat ‘n great blog, ek het vanoggend alles in een go gelees en kan nie wag vir die volgende nie. Ek waai Vrydag terug paddaland toe so ek sal maar moet hoop dat iemand jou show tape en vir my stuur!
good luck skattie en kom kuier
xxn
Wow, your blog rocks. Found it by Googling peppermint crisp tart (sorry, far too plep for your blog) and landed on your boerecasata for some reason. Which my husband now thinks I should make instead of the peppermint crisp tart.
Lovely read – definitely bookmarked!
Too pleb – no ways – I have a peppermint crisp tart pic & story from my road trip to the Karoo which I’ll work in sometime. Thanks and enjoy the Boere Casata!
Het groot geword met die boere casata. Kamp elke Krismis op Agulhas. Familie braaie gevolg deur die heerlike Casata uit die gasvrieskassie.
Al te piekant jong dame.
Die Vixen is pragtig.
Koue Napier groete x
Hi Binks
Jou blog is pragtig en ma Nell sou baie trots gewees het!Die een ding wat sy met smaak ,grasie en styl kon doen is kook.Dit lyk my dis in die gene en ek’s bly jy leef jou so stylvol daarin uit.Weet net nie van die Civet poo koffie nie…!Eisch,nou klink Jacobs nie so bland nie!
Ja nee, die Karoo skaapboud vra vir geduld maar die beloning is soet.
Drink vannad weer n whiskey op ma Nell en die soete herinneringe.Mooi bly en kom kuier
T Linda
Hi Bianca
I am so glad you enjoyed the food, vibe and the decor at oDD Cafe. We really enjoyed having you there. The amazing thing is that you encapsulated the feel of our New York style street cafe perfectly. It was also a really nice interview on Expresso’s. Hopefully, when you are in Jozi, we will see you again.
Kind Regards
Christina
jammer vir die laat boodskap, ekt nou eers tyd gekry om die artikel te lees oor HAAS*, baie dankie, dis beautiful geskryf en ook baie dankie vir die komplimente, ek hoop ons sien jou weer en sal jou op hoogte hou oor die espresso masjiene wat ons inkry vir huis gebruik, hoop jyt ‘n lekker paasnaweek, groete, glynn
Groot plesier! Ek begeer daai Tretchi kussings… en ‘n kick-ass koffiemasjien, so tweet of mail my as julle hardware kom of ek sien julle binnekort sommer net vir ‘n lekker kopi koffie! B
Hi, ek het Springfield wyne gesoek op Twitter en op jou tweets afgekom, toe jou website/blogs. Well done, dit lees heerlik, dink ek kort ‘n glas Springfield Whole Berry en ‘n kaggelvuur saam met dit!
Dankie! Die wonder van Twitter… bly om te sien my tweets werp vrugte af… veral as dit whole berries is. Altyd ‘n great idee met ‘n kaggelvuurtjie. Enjoy!
Hi kombuis meis, like you blog… Skerp en vol gawe smake!
Maitake of Hen of the woods shrroom. Heerlik met botter in n pan liggies gebraai. oes en geniet. Xxxx
Ag Bienkie – dit was nou heerlik om te lees van Charles en Di se troue, ons het dit nog in Juf Lombaard se klas gekyk…en ek onthou ook hoe lekker kon jou ma lag. Ek is so bly vir jou dat dit goed gaan met jou en jou kosdinge!
Liefde uit Bloem, C.
Bianca…sit heel middag by Hanlie en wonder waar die hel het ek jou al gesien….toe onthou ek….by Expresso toe jy oor Ettienne gepraat het. Ek het die fashion slot die oggend gedoen. Terug by die kantoor by Sarie het Pieter Hugo van sy vriendin Bianca en haar cool blog gepraat…..en dat ons albei op dieselfde show was …so het ek begin om jou geskryf te lees….en dit is fabulous ( sal nie nice se nie want dan word David kwaad!!!!). Great om jou te ontmoet…..en ek geniet jou blog! Bella Isabella Niehaus
Dis baie snaaks! Ek het ook gevoel ek moet jou ken en het maar net aangeneem dat jy iemand famous is en my geheue is dodgy….Net jammer ons het dit nie gister agtergekom dat ons meer kon gesels nie! Baie dankie vir die blog-kompliment. Bly om te hoor jy dink dis not-just-nice but fabulous! Vandag het ek myself belowe gaan ek min eet en baie skryf, vir ‘n verandering. Hoop ek sien jou weer by Expresso? Mooi dag, B
Hi tannie binks who is admin your lover from facebook???? I thaught i am the only man in your life:)) i see your great success with your blog and your television show i think you have got 100 klicks and mum and i did 99 of them i am very proud of my tannie so see you in august in italy have a nice time frankie coolshrankie
Lieber Frankiecoolshrankie! I think I’m admin…. I must be – it’s my blog?! Thanks for all the clicks, now I know who my fans are. I am SO excited about our holiday and can’t wait. Just two months…. need sunshine and happy times with the family!!! Alles liebe, deine tante B
O my !! It is only 8:30 in the morning and after reading through this stunning blog, my stomach is complaining loudly. You have a new fan and I will most definitely spread the news to all my food-loving friends. I hope sincerely that I will no long be on this earth, when such amazing food gets replaced by a tablet representing rump steak, prepared to perfection.
Thank you Juliana! I’ll be seeing you in the lovely Swartland again soon.
Hi Bianca,
Het jou blog se details by Ilse van der Merwe gekry (thefoodfox.com). Ek werk vir die TV-program Pasella en sal graag ‘n kosinsetsel shoot met jou wil bespreek as jy belang stel. Ons skiet in Februarie! Laat my asb so gou moontlik weet!
Vriendelike groete,
Liebe
PASELLA
021 700 1050
That would have been wonderful but Spain called. Dankie Liebe ek hoop ek kan dit op Youtube vang.
good day.i would like to know how do i become a food writer or critic?i absolutely adore food and would love to make it a career.thank you so much.
Hi Taryn
Good grief…to answer would be a mouthful but I’ll try. A lot of flaky folk have launched themselves as ‘food critics’ regardless of whether they have a culinary frame of reference and by the same token, ‘food writing’ has become the refuge of many an ardent eater yet talentless writer. So, the good news is that especially on the internet, there’s no barrier to entry. Just start your own blog (as I have done) and fire away. If you want to get published (like, on paper) and you have zero experience or qualifications, a well-written blog could serve as a great online reference. Good blogs often lead to print work. Apart from writing skill, knowledge is key. While you sharpen that pencil, attend as many wine tastings, food shows and cookery courses as you can afford. And most of all, enjoy the journey!
Best of luck
Bianca
PS start budgeting for a personal trainer. I attached 7 kilos in my first year of living la vida foodie
Hi Bianca –
It seems your blog is now defunct – which is a pity, seeing I just came across it in a very round about way!! (Looking for info on Deon Meyer’s cook book, in fact.)
Anyway, just sommer wanted to say that ek het myself amper gekak reading your stuff … baie dankie!!
Robin in Australia
Late of Rhodesia
Later than that of Capetown
Hi Robin
I almost deleted your cool comment as it was stuck in a tsunami of spam! Good news is, I’ve started blogging again. Finally. After a 1.5 year break. I still like to crack a yolk! So don’t stop reading.
Your comment made my day. Today. Although you sent it in October last year.
Thanks, mooi bly Down Under.