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This is what it looks like.

Here are some exerpts to whet your appetite. (All pics and text copyright protected. Pics by Theana Breugem)

Hot, Sharp Herb Dressing
Mussels with Lime-Chilli-Ginger Cream Sauce
Home Cured Duck Breast


Why not try this sample recipe?


That’s what the 1987 Huisgenoot Winning Recipes cook book called this recipe, and yes, it is. I’ve been searching for a perfect milktart recipe for so so long, have tried and been disappointed by so many. A perfect milktart (and I’ve checked with my Afrikaans friends, so it’s not just my waspy thoughts on the matter), should be just set; so that cutting a neat slice with sides that remain primly vertical is almost impossible. This one equals the best I’ve ever had (which happened to be, very rightly, at the tea-shop at the Voortrekker Monument). Thank-you Mrs Elbe Esterhuizen of Johannesburg for this wobblesome glory.

The pastry here is very good; tender and puffy as it should be (quite unlike a ‘normal’ sweet shortcrust), but I think you could even skip the pastry and just make the silken filling, which is blissful eaten like a pudding from little ramekins.


125g butter (Mrs Esterhuizen gives the option of margarine but here I must part company with her)

100g sugar

1 egg, beaten

275g cake flour

10ml baking powder

Generous pinch of salt



1 litre milk

125ml cream

25g butter

3 eggs

150g white sugar

20g cake flour

20g cornflour

Pinch of salt

Cinnamon to sprinkle on top


Butter a large pie dish, either square or round (diameter or 30 x 30), or two smaller ones. I like to use a dish you can serve from – ie something not too depressing looking – because it’s virtually impossible to transfer the thing as a whole while fresh.

Start with the pastry: mix butter and sugar, then add eggs and mix well. Sift in the flour, baking powder and salt, and mix all together well, but lightly. Leave to rest for 30 minutes to an hour.

Preheat oven to 200c. Thinly line base and sides of the pie dish with the pastry, by cutting off slices and pressing these onto the pie dish. Neaten edges if you object to the rustic look. Leave to rest again for about ten minutes in the fridge (or you can make the base long before and leave it in the fridge for days).

Prick pie shells all over with a fork and bake for about 10 minutes or until golden.

While they’re baking, start the filling:

Seperate two of the eggs. Beat together the cream, whole egg, two yolks, sugar, flour, cornflour and salt to a paste in a large bowl. Bring the milk and butter to the boil in a large pot.

Gradually mix half the boiled milk into this paste, then pour all of this back into the mix, keeping it at a simmer, and whisking all the time to stop lumps from forming.

Once thickened, keep on lowest heat while you beat the two egg whites until soft peak stage, and fold well into the hot milk mixture.

Pour the filling into the baked pastry shell/s, sprinkle lavishly with cinnamon, and leave to cool until the filling has set. This will take a good few hours.