East After Noon

Website Contact the business

East After Noon South African Seafood & Travel Blog East After Noon is the creative space for Georgia East – writer, food stylist, photographer and recipe developer.

Currently Cape Town.

A sun-dappled spread last week to celebrate Tokara W**e & Olive Farm’s launch of their new olive oils. A guided tasting ...
13/10/2026

A sun-dappled spread last week to celebrate Tokara W**e & Olive Farm’s launch of their new olive oils.

A guided tasting by EVOO alchemist introduced us to the estate’s freshly pressed Frantoio, Mission, Multi-varietal and my personal favourite, the Premium extra virgin olive oils - each offering their own fruity, grassy, peppery and nutty notes. I also never need an excuse to sip on olive oil as an afternoon activity.

What followed was a sumptuous lunch beneath the trees by Luke and Jess of , where Jess used each oil to its best advantage across a four course menu paired with Tokara w**es. Standouts for me were the roasted asparagus with Tokara’s Mission EVOO, blood orange and straciatella and Jess’ famous white tomato soup drizzled with the Premium oil.
An honourable mention to the meltingly tender Karoo lamb neck with Frantoio-dressed haricot beans from Tokara’s owner Annamarie’s own garden. A boon of a bean prepared simply with Parmesan and that beautifully silky olive oil.

Always a treat of an event to attend and one that makes me terribly hungry when editing my snaps a few days later!

Our own private Algarve - Saturday sunshine and sardines in St Helena Bay 🌞Alegria Restaurant St.Helena Bay
11/10/2026

Our own private Algarve - Saturday sunshine and sardines in St Helena Bay 🌞

Alegria Restaurant St.Helena Bay

Woke up to rain pattering on the roof and immediately felt like something comforting for dinner tonight. This mushroom r...
06/10/2026

Woke up to rain pattering on the roof and immediately felt like something comforting for dinner tonight.

This mushroom risotto with its deeply umami flavour hits the spot, especially when paired with Farmer Brown crispy chicken fillets. 10 minutes in the air fryer results in the lightest, golden crunch on the fillets that provide a delectable texture to the risotto. Mushrooms were one of those foods that I wasn’t altogether enthusiastic for as a child but fortunately I’ve since shrugged off my hesitations and now love them in all their many forms.

There is also something deeply satisfying about making risotto - it’s a recipe rooted in mindfulness and during all that stirring, I often come up with my best ideas.

Although as far as easy and delicious weeknight recipes go, I’ve been enjoying taking a backseat with the planning and using ideas from Farmer Brown’s Good On Purpose recipe magazine. Available for download via their IG link in bio. Easy and ultimately very rewarding!

One of the more decadent recipes I’ve made in a while, this Camembert, Fig & Biltong Savoury Tart is the epitome of beau...
01/10/2026

One of the more decadent recipes I’ve made in a while, this Camembert, Fig & Biltong Savoury Tart is the epitome of beautifully rich South African flavours coming together in one pretty straightforward recipe.

Fairview W**e and Cheese’s lusciously creamy Roydon Camembert is the star of the show here, with its mixture of goat and cow’s milk giving the cheese a lusciously oozy centre that melts into the tart.

Using not one but two of Fairview’s cheeses, I also finished off the tart with a generous grating of their new sheep’s milk Pecorino and paired the resulting feast with Fairview’s Riesling - grown in Darling and reflecting this abundance of this very special part of the Cape West Coast.

RECIPE

Ingredients:

- 400g shortcrust pastry, defrosted
- 30ml olive oil
- 2 large red onions, thinly sliced
- 1 Tbsp fresh thyme leaves
- 250g lean beef biltong, thinly sliced
- 3 preserved green figs, thickly sliced
- 4 large eggs
- 375ml cream
- Sea salt and black pepper
- 250g Fairview Roydon Camembert
- 50g Fairview Pecorino, finely grated

Preheat the oven to 180C fan and grease a 24cm tart dish. On a floured surface, roll out the pastry in a circle slightly larger than the dish and press into the base. Trim off any excess pastry and use a fork to crimp the edges and to prick a few holes in the base. Place a sheet of baking paper over the pastry and add baking beads or dried beans. Bake the base for 15 to 20 minutes or until the base is set.

For the filling, sauté the onion and thyme in olive oil until soft. Leave to cool slightly before mixing in the biltong and figs. In a mixing bowl, beat the eggs with the cream, and season with salt and pepper. Add the onion mixture to the pastry case and break the Roydon Camembert into pieces over the top. Pour in the egg mixture and scatter grated Pecorino liberally over the top of the tart.

Bake the tart at 160C (fan) for 30 to 35 minutes or until set and golden. Leave to cool for a minimum of 10 minutes before serving with dressed greens and Fairview 2026 Riesling 🥂

Plettenberg Bay but for those of us who prefer to be off the beaten track. A timber home, a sun trap made for long slow ...
01/10/2026

Plettenberg Bay but for those of us who prefer to be off the beaten track.

A timber home, a sun trap made for long slow afternoons, a glass of w**e by the pool, and as dusk falls, a chorus of frogsong that serves as a lullaby.

The Bird House, Plettenberg Bay - sleeping 9 in 5 bedrooms. Available to book via Perfect Hideaways🌞

I cook fish throughout the year but obviously summer comes with its own appeal for cooking outdoors (or at least eating ...
30/09/2026

I cook fish throughout the year but obviously summer comes with its own appeal for cooking outdoors (or at least eating outdoors). This is a very good recipe for whole roasted fish that is inspired by my basic concept for roast chicken.

Apart from the cooking times, the two don’t essentially differ all that much, although the benefit with fish is that it’s ready far faster.

I developed and shot this recipe for one of my favourite Weskus w**e producers Fryer's Cove - to pair with their full-bodied and fruit Grenache Cinsault. Red Roman is what I used here, but Cape Bream, Stumpnose or any other reef fish would work perfectly!

RECIPE

Prep time: 20 mins /Cook time: 25 to 30 mins /Serves: 4

Ingredients:

- 1 to 2 whole line fish (approx. 2.5kgs), scaled and gutted
- Olive oil
- 1 lemon, thinly sliced
- 1 small red onion, peeled and thickly sliced
- 1 handful fresh oregano
- 3 sprigs of tarragon (optional)
- 1 cup vine tomatoes or cherry tomatoes
- 2 Tbsp black olives, pitted
- 2 large cloves garlic, crushed
- 1 Tbsp fresh oregano leaves, roughly chopped
- 2 tsp dried oregano
- 1 lemon, juiced
- 150ml Fryer’s Cove Grenache Cinsault
- Sea salt and black pepper

Preheat the oven to 220°C and line a roasting dish with baking paper. Rub the fish all over with olive oil and place in the dish. Stuff the cavities of the fish with the lemon slices, onion, oregano and tarragon. Arrange the vine tomatoes and olives around the fish.

Mix the garlic, chopped oregano leaves, dried oregano, lemon juice and w**e and add a good glug of olive oil.

Season the marinade with salt and pepper and pour over the fish and tomatoes. Cover the dish with foil and roast for 20 minutes before removing the foil and grilling the fish beneath the oven’s element for a further 5 to 10 minutes. Once the fish is ready, any visible skin should be crispy and the flesh just opaque and flaky.

Serve the fish with Fryers Cove Grenache Cinsault 🍷

I’m notoriously unskilled at making desserts - in fact, I’d rather gut and scale a fish than make a cake - but fortunate...
29/09/2026

I’m notoriously unskilled at making desserts - in fact, I’d rather gut and scale a fish than make a cake - but fortunately this Passionfruit Crème Brûlée wasn’t too challenging.

A fruity twist on the classic French custard, this version used fresh passionfruit juice and pulp for a delightfully summery after-dinner treat. Fragrant and light, this elegant dessert pairs beautifully with Tokara W**e & Olive Farm’ 2025 Straw w**e.

RECIPE

Ingredients:

- 100ml passionfruit pulp (from approx. 10 passionfruit)
- 350ml cream
- 1 vanilla bean, split, seeds scraped
- 5 large egg yolks
- 70g caster sugar plus extra for dusting

Preheat the oven to 150°C.

Strain the passionfruit pulp, reserving the seeds and juice separately. Place the cream, vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer.

Place the egg yolks and 70g caster sugar in a medium bowl and whisk until pale and fluffy. Whisk in the passionfruit juice, then slowly add the hot cream mixture, whisking constantly. Divide mixture among 4 x 1 cup (250ml) - capacity ovenproof ramekins.

Place the ramekins in a deep roasting tray filled with enough hot water to reach halfway up the ramekin sides. Transfer to the oven and bake for 30 minutes or until almost set (there should be a slight wobble in the centre).

Remove from roasting tray and place on a wire rack to cool for 30 minutes, then transfer to the fridge and chill for 1-2 hours until set and completely cool. Spoon a layer of passionfruit seeds over the top of the brûlèes and chill for another 30 minutes.

When ready to serve, sprinkle the brûlèe tops with the additional caster sugar and toast with a blowtorch until golden.
Serve with chilled glasses of Tokara 2025 Straw w**e 🥂

I am that person who gets more excited about the local supermarket than the holiday itself. My sort of souvenirs 🍅
29/09/2026

I am that person who gets more excited about the local supermarket than the holiday itself.

My sort of souvenirs 🍅

Everyday eggs starring my new favourite supplier - - and proudly Weskus which is always grand. The Darling-based farm r...
19/09/2026

Everyday eggs starring my new favourite supplier - - and proudly Weskus which is always grand.

The Darling-based farm retails pastel hued eggs and fine fat farm chickens with the former making for epic fried eggs (on sourdough with fresh chives and a sprinkle of togarashi) or my favourite soft-boiled pair with more sourdough and smoked cod roe spread.

Decadently simple.

The furthest I’ve ever driven for fresh flowers 🌼I’m no farmer so the only things I came home with from the 2026 Western...
17/09/2026

The furthest I’ve ever driven for fresh flowers 🌼
I’m no farmer so the only things I came home with from the 2026 Western Cape NAMPO was gorgeous Karoo mohair (more on that later) and these exquisite ranunculus blooms from Weltevrede Flowers.

Beautiful on my antique washstand in the vase I thrifted for R30 from the Velddrif SPCA shop. A still moment in an otherwise not very still week.

Address

Darling

Website

Alerts

Be the first to know and let us send you an email when East After Noon posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to East After Noon:

Shortcuts

Share