Posts in Category: Recipes

Hellobox Olive Oil – Salad Nicoise Deconstructed

IMG_3836 med ital saladThe Salad
300G Fresh Tuna Loin or midcut of Norwegian Salmon
1 small packet fine green beans  (blanched and cooled in ice water)
4 hard boiled eggs, shelled and quartered
1 Cos or Romaine lettuce
1 small packet baby or fir potatoes, unpeeled,  cooked and halved (not too mushy)
1 small punnet Cherry Tomatoes
1 cup black Olives pitted
1 small jar Capers
1 Red onion finely sliced
2 Lemons, juiced
Oregano (fresh)

Vinaigrette Dressing (mix all ingredients well)
2/3 cup Olive Oil
1/3 cup freshly squeezed Lemon juice
1 T Red Wine Vinegar
2 t English Mustard  (or Dijon if you prefer)
1 t Honey
black pepper and salt
1 clove crushed Garlic
Freshly chopped oregano (or dried if you don’t have)

Mix the vinaigrette first, so that it has time to infuse the flavours.

Slice the tuna or salmon into fairly thin slices, as you don’t want this to be too thick and remain raw inside.  Toss this in some olive oil and dried oregano.

Heat a non stick pan and add some butter and olive oil to this.  When hot, place the tuna or salmon on one side for about a minute and then turn and do the other side. This should be slightly pink inside, but not too rare. Take out, place in a bowl and squeeze over loads of lemon as well as some Maldon salt and fresh black pepper.  This can be broken up into flakes once cooked.

Take your salad platter and place the ingredients separately, so the guests can choose what they want to put into their salad.

You could also add chopped Cos lettuce leaves to the bottom of the dish. Garnish with fresh oregano.

Serve the dressing on the side for them to help themselves to.

Shop Olive Oil – Hello Box

thumb_IMG_E3922_1024 med ital salad

South Africa’s Heritage Day – Ginger & Lime style

heritage day recipe ginger and lime

What is a weekend without a braai?!!  I know in our household, it would just not be possible.  That fire is lit for any occasion, and very often.

Something happens to a man when he stands in front of a fire and you put a pair of tongs in one hand and a beer in the other.  Not quite sure what it is, but he seems to be transported onto another level.  The chest puffs up a bit, he stands taller, he rocks from side to side, waving the tongs around and says: “ Nou braai ons lekker, boet!”

Seems to be a very happy place for most South African men.  Just watch them around a fire.  There is a code of conduct here, you never mess with another man’s fire!  You could kiss his wife, but hey, the fire!!!  No no, this is out of bounds! This is a sacred rule they learnt from their Dads when they were little kids, as when a male at a braai doesn’t have a mate around, any other male presence around the fire with him would do, so any boy children are roped in.  There needs to be a pack of them for it to be really successful, this is not a solo thing.  They are the hunters returning from the field with the catch of the day, while the gatherers are chatting over chilled glasses of Sauvignon Blanc doing the prep of the salads in the kitchen. This is tradition. Do not try to change this system, it works!

And then, when the meal is produced, so proudly:  “Now look at that, hey!  What a feast! Isn’t that amazing?” they say.  And now you must praise loudly and go into raptures about how incredible they are, and what a meal this is!

Never mind that you did the shopping, and you have been preparing the marinades and the sauces for hours, putting it all together and out at the fire, ready to cook.  No credit for that, love!  This is just what we are supposed to do!

And we grab another glass of vino and smile to ourselves, life is so simple when you know how to play it.

Enjoy this Heritage Day with two of our favourite gourmet braai recipes.


1 kg baby potatoes
2 t salt
1 small red onion, thinly sliced
1 jar of small capers
1/2 cup black olives, pitted
1/2 cup flat leaf parsley
1/4 cup chopped dill
4 hard boiled eggs, cut into quarters

1/2 c fresh lemon juice
1/2 t sugar
1/2 c olive oil
1 t Djion mustard
salt & pepper

Boil potatoes in salted water, but don’t let them get too soft.
Cool and peel, then slice in half.
Mix the dressing well, and pour over the warm salad.
Add the capers, olives, herbs (keep a few back to the top) and onion and toss together.
Check the seasoning and then let it stand to absorb the flavours for an hour or so.
If too much oil has been absorbed, then add more.
Top with the eggs and the rest of the chopped herbs.

heritage day recipe MN6A0086

(two ways)
Serves 6 – 8 people

800g firm white fish fillets, sliced into cubes (can be an assortment)
12  deveined prawns with the shells on, cut in half lengthways
400g baby calamari, sliced into thin rings
(You can also add in a cup of mussels or clams)
Tin foil to make parcels

3 thumbs of fresh ginger thinly sliced
1 cup of coriander
1 lime slices
2 sticks of finely sliced lemongrass

Chili Ginger and lime sauce for  seafood parcel
2 t grated ginger
1 t grated garlic
2 deseeded chopped red chillies
1 1/2 T sesame oil
2 T peanut oil
1 lime,  juice & zest
1 T fish sauce
1 1/2 T soy
1 t brown sugar or palm sugar, grated
1/2  t hot chili flakes

Mix these together well in a bowl.
Add in the roughly chopped ginger and lemongrass.
Add the fish to this, and coat well.
Take a double square of foil and put the fish with the sauce in the centre of the foil.
Top with the coriander and the lime slices.
Make sure the parcel is closed very well.


2 T Capers
1/2 a cup of pitted Olives
1 cup of halved baby tomatoes
1 packet of baby spinach
Handful of each: basil & flat leaf parsley
4 cloves of sliced garlic
3 T of olive oil
1 lemon, sliced
Salt and Pepper

Take a double square of foil and put the fish in the centre of the foil.
Add in the ingredients above and then drizzle with olive oil and season well.
Make sure the parcel is closed very well.

Now place the parcels on a heated Weber and close the lid.
They need to cook for about 15 to 20 minutes, until the fish is just cooked through.
Do not overcook the fish.

If you don’t have a Weber, you can do this on the open braai, but make sure the fire is not too hot.

You can serve these with steamed rice to mop up the juices.

heritage day beach house collection MN6A9902 heritage day fish braai ginger lime beach house MN6A0073 heritage day MN6A0135

Location: The Beach House Collection, Yzerfontein
Menu: Denise from Ginger & Lime
Photographs: Shannon Sweetman – Dog Meets Girl



Xmasy Shredded Ginger Gammon & Glazed Pineapple Rice Paper Rolls

Pineapple Ginger Gammon Rice Paper Rolls Cape Town

To make the Gammon:

  • 1 x 5.5 kilograms mild-cure boneless gammon joint
  • 2 litres dry ginger ale
  • handful of aromatic spices like star anise, cloves, cinnamon, allspice, fresh ginger sliced
  • 350 grams chunky ginger preserve (or orange marmalade)
  • 2 T 5 spice
  • 2 T Chinese 5 spice
  • 2 tablespoons hot English mustard
  • 100 grams soft dark brown sugar
  • 1/2 teaspoon ground cloves
  • 1 ½ cups chopped pineapple


Place the joint in a large pan over the hob and pour the dry ginger ale over it, topping up with water so the ham is just about covered with liquid.

Add a handful of aromatic spices like allspice, star anise, cloves, fresh ginger and cinnamon sticks (whole).

Bring to the boil, then lower the heat to keep the joint bubbling gently for 3 1/2 hours.

Towards the end of cooking, preheat the oven to 220°C and start on the glaze.

In a saucepan, add the chunky ginger preserve or orange marmalade and spoon in the hot English mustard. Add the soft, dark brown sugar, 5 spice and cinnamon,  sprinkle in the ground cloves and stir to mix until slightly sticky.

After the ham has had its 31/2 hours (and check that it’s ready by inserting a meat thermometer – it should read 71°), gently lift it out of the pan – no mean feat – and place in a foil-lined roasting tin. Carefully cut away the skin, leaving a thin layer of fat.  Score the surface, and slap on the glaze and place in the hot oven for 20 minutes.  Grill if necessary to crispen the skin.

Transfer to a carving board or metal roasting pan and shred with two forks

Save some of the glaze to gently cook the pineapple in. Remove from the heat when slightly softened. Allow to cool.

Making the mixture:

2 cups each of red, white and green cabbage
6 -8 spring onions, julienned finely
Glazed pineapple (above)
1T Toasted sesame seeds
2 carrots, grated

  1. Finely shred the cabbage and toss with all other ingredients
  2. Add in cool/room-temperature, shredded gammon and toss

Making the rice paper rolls:

  1. To begin making the rice paper rolls, fill a deep bowl with 2 parts boiling water and 1 part cold water.
  2. Dip rice paper sheet in water and remove as soon as fingers touch the water.  Drain excess water.
  3. Lay softened rice paper sheet on a plate, place the mix in the middle, over mixture and fold.
  4. Place in a tray and cover with damp kitchen towel to keep moist.
  5. The rice paper rolls can be made 2 hours in advance if you wish.


About 6 hours before serving, cook the ham for 3 hours only, take the pan off the heat, remove the rind and return the ham to the hot liquid. Set aside in a cool place for about 3 hours. One hour before serving, preheat the oven to 220°C. Put the ham in a shallow, foil-lined roasting tin, cover with a tent of foil and place in the oven for 20 minutes. Then glaze and return to the oven for 20–30 minutes or until golden and burnished.

Fresh Spring Mint & Pea Risotto


What you may need:

2 cups mint leaves
1 t sea salt flakes
1 T olive oil
75g unsalted butter, chopped
1 onion, finely chopped
2 grate garlic cloves
1/3 (80ml) white wine
2 cups (400g) arborio rice
1.5 l chicken HOT stock
1/2 cup finely grated parmesan
2 cups peas (fresh or thawed frozen)
200g sugar snap peas, trimmed, blanched and halved
sea salt & black pepper
creme fraiche and pea tendrils to serve

How to create this dish:

Place mint and salt into mortar & pestle and pound until a rough taste forms.
Add oil, stir in and set aside.
Melt 25g butter in a saucepan, add onion & garlic and cook, stirring occasionally, for 4 -5 minutes, until softened.
Add the wine and cook for 2 minutes.
Add rice and cook for 1 – 2 minutes, stirring well.
Add the warm stock a cup at a time, adding more as it is absorbed, and cook, stirring, for 20 – 25 minutes, till rice is al dente.
Remove from heat and stir through peas, sugar snap peas and parmesan.

Top with the creme fraiche and the pea tendrils (or parsley if you can’t find these).

Join us for a cooking experience soon please!
Book NOW with Katy ~ book online | 083 660 1146

Heritage Day Braai Ginger & Lime Style

This weekend boasts Sunday as Heritage Day, more fondly known by South African’s as National Braai Day. This holiday is abuzz with buying firewood, charcoal, great produce, delicious wine and visiting with family and friends over fire and food.

24 Cape Town Photographer Adrian Shields 000 - 2

24 Cape Town Photographer Adrian Shields 000 - 59

We thought we would share some of our most favourite patio pleasers for this weekend’s braai fiesta plans! If you are in Cape Town this weekend, we do hope you have a fabulous time. Don’t forget to book one of our delicious foodie evenings really soon!

Book NOW with Katy ~ | 083 660 1146

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2/3 cup  sliced leeks
vegetable oil for frying
1 large packet of baby spinach
2 tablespoons extra virgin olive oil
1 teaspoon truffle oil
1 tablespoon fresh lime juice
1 teaspoon freshly ground pepper
2 tablespoons grated Parmesan cheese
2 tablespoons Dried Red Miso
handful of onion sprouts

For the dried miso
Using a palette knife, spread 2/3 cup miso (any type of cooking miso such as red, white and yellow works well) as thinly as possible on a nonstick baking mat. Place in a warm area to dry out naturally, for 1 to 2 days.
Alternatively, dry in a 230F (110C) oven for 1 to 2 hours, being careful not to allow the miso to darken. Crumble evenly. Keep in an air-tight container.
Fry the leeks or shallots  until crisp. Set aside. (optional)
Dress the spinach leaves with the olive oil, truffle oil, yuzu/lime juice, ground pepper, and Parmesan cheese.
Mix in the fried leeks. Toss in the Dried Red Miso at the end, right before serving, so it stays crunchy.

24 Cape Town Photographer Adrian Shields 000 - 80


with a salsa verde on a bed of rocket
1/2 t Maldon salt
1/2 t Black pepper
1 T Rosemary needles, chopped
2 x 200g Lamb rumps (or a deboned leg of lamb)
olive oil for brushing
100g Rocket
1/2 cup of extra virgin olive oil infused with 2 cloves of grated garlic
Heat the oven to 200C.
Mix salt, pepper and rosemary together,
Brush the lamb with olive oil.
Press lamb into the herb seasoning.
Sear over a hot fire until well browned.
Place on a baking tray,  in a medium oven (160C)
Bake for 10 minutes or so for rare lamb.
Remove from the oven and rest for 5 minutes.
Slice the lamb and strew over rocket on a large platter..
Serve with a salsa verde and serve.
Salsa Verde
1 large bunch mixed soft fresh herbs, such as flat-leaf parsley, basil, oregano and mint, as well as some thyme
1 clove garlic, grated
2 tablespoons capers or caperberries, drained
2-3 anchovy fillets, finely sliced
1 heaped tablespoon French mustard
4 tablespoons extra virgin olive oil
1-2 tablespoons red wine vinegar
sea salt
freshly ground black pepper
Salsa verde is traditionally made with parsley, but I quite like to mix it up a bit and use a bit of basil and mint in there too. Use it to jazz up meat, fish or roasted vegetables, or you could even enjoy it as a lovely dip for roasted new potatoes.
Pick and roughly chop the herb leaves in the centre of a large chopping board. Add the garlic, capers and anchovies and continue chopping and mixing it all together until fine.
Scrape everything into a large bowl and add the mustard, extra virgin olive oil and red wine vinegar. Have a taste and season with salt and pepper. You might need to tweak the flavours a little, so keep tasting and add more oil, vinegar and seasoning if needed until you get it just right.

24 Cape Town Photographer Adrian Shields 000 - 64

Salmon using a Himalayan Salt Slab

Salt block cooking is the latest craze to hit the outdoor scene. They are particularly useful for cooking steak and fish on a gas braai.  Salt blocks absorb and radiate heat brilliantly. You get a wonderful crust on a steak from a salt slab.

 Salt slab
 Fish of your choice
 2-3 lemons, sliced
 Olive oil
1. Heat the salt slab according to instruction
2. Take a few drops of olive oil and smear the salt slab with
it (have some kitchen towel handy for this)
3. Place the fish or fish fillets on the salt slab and close the
lid.  Braai for 4 to 5 minutes.
4. Turn the fish or fish fillets over and braai for 2 more
minutes lid closed.
5. Place some lemon slices on the fish when you turn fish

BRAAI NOTE: Please consider the following:
 Salt blocks crack if you whack them on a braai at a high
heat.  Heat them slowly, by degrees, as per the suppliers

 Salt slab get incredible hot, especially on the bottom.  Use
oven gloves to handle.
 Kill the flame and cool it on the braai.
 Please don’t try to impress your guests by putting a salt slab
on a dining room table or any table for that matter.
 Clean salt slabs with a sponge and water.
 The salt slab will grow brown with time.  Its fine though, grab
your pestle and mortar and make some seasoning with it.

24 Cape Town Photographer Adrian Shields 000 - 43


Take an iceberg lettuce, cut off the core and cut the rest into wedges. Slice up 6 spring onions, 2 avocados and chop fresh parsley to garnish the salad with, and serve with the dressing below.

1 cup Olive Oil
1/3 cup freshly squeezed Lemon juice
1 t English Mustard
1 t Honey
black pepper and salt
1 clove crushed Garlic
1/2 cup flat leaf Parsley
Mix well.
NB: Add freshly chopped flat leaf parsley just before serving as will go brown otherwise.

Photos by Adrian Shields Photography

Creamy Seafood Cottage Pie Topped with Creamy Mash Gratin

Ginger & Lime wintery fish pie with potato gratin


100g Butter
1 Onion peeled and roughly chopped
3 Garlic cloves
1/4 bunch fresh thyme
50ml white wine (optional)
400ml whole milk
100 ml fish or chicken stock
1 bay leaf

500g firm fish like Salmon, Kingklip, smoked haddock
(you can add mussels, calamari and clams as well)
250g Prawns / small shrimps (shelled)

2 sliced leeks
3/4 cup of blanched frozen peas

English mustard to taste
1 lemon
50g flour

2 T breadcrumbs/ 2 T parmesan

Potatoes for Mashing:
Bake these in the oven and then remove from the skins. Add lots of butter and salt and mash well. Do not add milk, as it become too watery.

In a heavy based pan melt 50g butter and add onions, then garlic and thyme, and sweat over low heat.
Add white wine and reduce by half.
Add milk, stock and bay leaf and warm.

Season cut up seafood and add to the warm poaching liquid, which you put back on a low heat.
Poach GENTLY in batches for a 3 – 4 minutes, remove with a slotted spoon and put in a casserole baking dish and keep warm.
Pass the poaching liquid through a sieve.

Put butter in another pan and add leeks and cook for 5 more minutes until soft. Add to the seafood mix in the casserole dish. Add in the peas.

Melt 50g butter and stir in flour to make a roux, then slowly add poaching liquid to make a thickish béchamel style white sauce.
Whisk in mustard, salt and pepper, and a squeeze of lemon juice. Check seasoning.
Cool slightly and add parsley.

Pour this sauce over the seafood and stir in gently.

Pipe over either mashed potato or caulimash.
Top with crumbs and grated parmesan.

Bake for 20 – 30 mins at 180.

Wintery Thai Tomato, Red Pepper and Ginger soup

Spicy Thai Tomato, Red Pepper and Ginger soup
topped with Avo and coriander
Serves 6 – 8

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Take a rough mix of the following:

  • Roma, vine and cocktail tomatoes halved  (about one kg)
  • 2 -3 Red Onions quartered
  • 3 -4 Sweet Potatoes cut roughly into chunks
  • 6 Garlic cloves squashed
  • 2 inches of ginger sliced
  • 3 Red Peppers, halved and seeded
  • 4 – 6 chilies depending on taste
  • 1/4 cup of Brown sugar (or palm sugar) sprinkled over, plus black pepper and Maldon salt
  • Olive oil.

Combine all of the above on a baking tray, add a generous glug of Olive Oil and roast on a medium heat for about 1 hour.  When done, remove skins from tomatoes, and potatoes and red peppers.

Put these into a large pot and blend with a hand held blender and keep on a low heat. Then add the following:

  • 2 cups of good Chicken stock (or if you can Thai spicy stock)
  • Coconut milk (1–2 tins, depending how creamy you want it)
  • 1 – 2 tsp freshly grated ginger (or the juice from this)
  • Finely sliced seeded chili (to taste)
  • Juice of 2 limes
  • Handful of torn fresh coriander and basil
  • 1 roughly sliced lemongrass (this can be removed just before serving, but allow to infuse the flavour)

To serve top with fresh cubed avo and coriander, and if you have it, sliced up kaffir lime leaves.

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Food of the Seychellois – Créole Fish Curry

Inspired by Denise’ recent trip to the Seychelles

Créole Fish Curry

200g firm white fish cut in chunks
40g chopped onion (1/2 cup)
230g chopped fresh tomato (1 cup)
15g crushed garlic (2 T)
4g turmeric powder (2 tsp)
30g olive oil (3T)
salt and pepper to taste
1g curry leaves (6)
10g curry powder (1 T)
10g ginger (1 T)
30g coconut milk (3T)
20g cubed eggplant (2T)
20g chopped coriander (2T)
served with creole rice (see recipe below)


Nostalgic reflections of Denise’ time in the Seychelles

1. Season cubed fish with salt, curry powder, turmeric and marinate for 15-30 minutes. Lightly pan fry and set aside.
2. Pan fry cubed eggplant and set aside.
3. Heat oil over low heat in a heavy skillet. Add onion, garlic, ginger, thyme, curry leaves and stir for a minute.
4. Add salt, pepper, curry powder, chili powder or fresh chili, then add turmeric. Stir for 2 minutes. Add tomatoes and coriander.
5. Deglaze with water or stock and reduce for a few minutes.
6. Add coconut milk and curry leaves, simmer for 2 more minutes.
7. Add prepared fish and simmer for 5 minutes.
8. Add fried eggplant and stir for 30 seconds.
9. Finish with a squeeze or fresh lemon juice and garnish with fresh coriander.
10. Serve over rice .

Autumn favourite Recipe Beef Bourguignon

Beef Bourguignon
French Slow cooked beef with mushrooms and red wine

nl Beef_bourguignon_1 collage

·      1.5kg beef shin, cut into chunks
·      4 large shallots, peeled
·      400ml red wine
·      350ml beef stock
·      50ml ruby port
·      2 Tbsps. Tomato puree
·      10g porcini mushrooms, soaked
·      1 tsp Worcestershire sauce
·      3 sprigs of thyme
·      125g brown mushrooms
·      250g portabellini mushrooms
·      250g baby button mushrooms
·      Chopped parsley 

1.     Heat the oil in a large, heavy-based casserole over a medium heat, and brown the meat on all sides.
2.     Set aside in the same pan, cook the shallots for 3 to 4 minutes, or until softened and golden.
3.     Add the wine, stock, port, puree, porcini mushrooms and the water they soaked in, Worcestershire sauce, allspice and time into the pan, mix well then add meat and bring to the boil.
4.     Reduce to a gentle simmer, cover and cook for 3 hours or until very tender. Add the other mushrooms to the pan for the last ten minutes. Season well and garnish to serve

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Japanese Cuisine in February 2017

We had such good fun at our recent Asian Fusion course – this one aptly named  和食 Japanese Cuisine. Adrian Shields visit us for some delicious food including a gorgeous beef dish and the new style sushi we experimented with.

The menu in February included:

On arrival
Edamame beans with chili salt
Roasted baby carrots with a tahini dressing

Watch the magic happen:
new style Salmon Sashimi & upside down yellowtail or tuna sashimi with chili and ponzu dressing

Get stuck into creating these two dishes…
Beef Tataki with a tosazu dressing on a bed of noodles with wasabi mayo and then Chicken Yakitori on shaved cucumber ribbons with pickled ginger

fresh playful interactive segment making
a Salmon Poke Bowl with avocado, pea shoots and edamame beans and an asian inspired baby spinach with truffle oil, grated parmesan and sprouts

our evening will culminate in a dish
Asian broth with seared asian suck breasts, seasonal greens served with asian style egg and noodles

We finish off the evening with
Green Tea ice cream and papaya with a lime, ginger and mint dressing

All ingredients are subject to availability and menu may not be exactly as described.

Our courses styles and dates are always being updated, please bookmark these links:
Facebook | Website Calendar | Online Bookings
Contact us directly: Katy or 083 660 1146

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