I am thrilled to share with you my recent feature in Cheers Magazine, where I talked about my passion for modern Cape Malay cooking. As you may already know, food is an essential part of South African culture, and my Cape Malay heritage has influenced my cooking style profoundly.

My cookbook, Modern Cape Malay Cooking, is a collection of comfort food inspired by my Cape Malay heritage. It features classic dishes and modern twists that celebrate the bold, spicy, and sweet flavours that Cape Malay cuisine is known for.

In the feature, I shared three of my favourite recipes from the cookbook that I think you’ll love. The first recipe is my Instant Pot Biryani, which is a game-changer. The potatoes are soft and fluffy, and the meat falls off the bone, thanks to the pressure cooking. And the best part is, you don’t even have to marinate the meat overnight because the flavours are already infused throughout all the ingredients, including the meat.

Next up is my Low-Sugar Acai Bowl. I know most of us love sweet treats, but this recipe is perfect for those who want to control their sugar intake. It’s refreshing and delicious, especially during the summer, topped with fresh fruit. But remember not to overdo it with the fruit as it can increase the sugar content.

Lastly, I shared my recipe for Malaysian Butter Biscuits with a White Chocolate and Pistachio Topping. These biscuits are a unique twist on a classic recipe that contains rolled oats. It’s a recipe that Rita Zahara’s mom customised for Eid and has become a staple in their home. And, of course, it’s found its rightful place on my Eid table too.

I am incredibly grateful for the feature in Cheers Magazine, and I hope that you will try out these recipes and enjoy them as much as I do. Happy cooking!