Join me on a sensory journey through Cape Malay cuisine, culture and storytelling – rooted in Bo-Kaap, the Cape Malay Quarter in Cape Town and carried across oceans from Tidore and Makassar in Indonesia, and preserved through generations.
I honour the rich history, heritage and vibrant flavours of Cape Malay cuisine. Inspired by my Bo-Kaap upbringing and shaped by the lessons I learned from my Ouma in Schotsche Kloof, my work brings tradition and modernity together. I celebrate my lineage, the spice trail, our colourful culture and the stories of the Cape Malay community that deserve to be remembered.
My recipes are a curated collection of Cape Malay dishes infused with cultural memory, vibrant spices and the lived experiences of generations. Grounded in my Bo-Kaap roots and refined through my professional training at the International Centre for Culinary Arts, Dubai, my cooking also draws inspiration from Indian, Italian, Asian, Middle Eastern and Mediterranean flavours.
“When a blank wall is turned into a captivating canvas, an intriguing story unfolds. If you look very closely, you might find a part of you in that story.” – Cariema Isaacs In the bustling streets of Kampong Glam, Singapore’s Muslim Quarter, a blank wall transformed into a
Inspired by my travels to Indonesia, where spicy chili sambal and vibrant red chilies are a staple, this filling is a burst of aromatic spices and fiery heat. The addition of spring onions provides a refreshing balance, cooling down the intensity and creating a delightful culinary experience. Makes: Approx. 70
This biscuit was very popular in the 1990s and resembles a Cadbury flake chocolate – it is chocolate indulgence on another level! My guidance to you would be to ensure that you use Cadbury chocolate both for the coating and for the dough – any other substitute, such as cooking
