Adventures of Chef Rev

2016-08-24 06:00
Grilled chicken strips, avocado pear and coleslaw.

Grilled chicken strips, avocado pear and coleslaw.

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WITH spring a week away its time to revaluate 2016 just in time to salvage the year so far.

By salvage I mean do the things we have been putting off for the past eight months. If you, like me, are a procrastinator extraordinaire, I use this time of year to do the things I have been meaning to do, you know, the list of things on that back burner­.

Let us start with little de-clutter session at the beginning of September.

With the weather patterns slowly shifting into a new dawn, nature seems to come alive and inspires me to live and cook lighter – and who better to take a lead than from than a tree shedding leaves to make way for the greenery of spring.

My adventure this spring is to start with a “spice de-clutter session” in the kitchen so I can make space for fresher spices that tie in with a new lighter menu.

Dried spices have a shelf life too, which is why I always encourage artists of the kitchen to buy spices in small quantities or use fresh spices when possible.

This spring I have put together a quick, but inclusive, quintessential herbs and spices recommendation shopping list based on quick spring time meals;


• ginger

• garlic

• coriander

• mint

• basil

• lime juice


• sea salt

• pepper corns

• chilli flakes

• oregano

• thyme

This is an easy shopping list for the busy mom ready to transform her meals into spring. Using a few ingredients I have created a perfect lunch time snack ready in less than 15 minutes.

For this recipe I used my shopping list here with grilled chicken. Added a salad, left-over coleslaw from a braai the previous night with some rocket and avo.

I hope you enjoyed this week’s supplement of spring and if you have any suggestions or reviews, please drop email me on

Until then, happy dining.

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