East After Noon

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.

I guarantee that this will be your new favourite way to prepare fish 🍊🍋It’s currently citrus season and we are so fortun...
18/06/2026

I guarantee that this will be your new favourite way to prepare fish 🍊🍋

It’s currently citrus season and we are so fortunate to be blessed with such a variety of fruit.
I visited my newly opened Checkers here in Velddrif to source a selection that includes their Cara Cara pink oranges and Tango mandarins for an elegant fish dish that delivers on flavour.
This recipe is so cheerfully colourful, especially with the red onion and this beautiful purple broccoli - another lucky Checkers find!

A fantastic meal that’s cooked in one pan, the fish flavours the veggies below it while the citrus marinade creates the most divine sauce.
Serve as is or with a big helping of sweet potato mash.

RECIPE - serves 4

Ingredients:

- 250ml juice from a selection of citrus (orange, lemon, grapefruit, lime)
- 2 Tbsp citrus zest
- 2 garlic cloves, grated
- 5ml chilli flakes
- 50ml olive oil
- Sea salt and black pepper
- 1 large red onion, thinly sliced
- 180g purple baby broccoli
- 500g Forage & Feast rainbow trout portions, defrosted
- Handful fresh Italian parsley, finely chopped
- 2 Tbsp dill, finely chopped
- 2 Tbsp baby capers
- 3 Tbsp pine nuts, lightly toasted

Preheat the oven to 180C. Combine the citrus juice and zest with the olive oil and season with salt and pepper. Divide the mixture, setting half aside. Add the sliced red onion to half the citrus mixture, combine and add the slices to the base of an ovenproof dish. Place the broccoli on top, followed by the trout portions. Pour over the remaining citrus juice from the onions and season the fish with salt and pepper and a drizzle of olive oil. Cover and roast for 10 minutes before increasing the heat to 220C and cooking uncovered for another 5 minutes or until the trout is done to your liking.

Meanwhile, combine the reserved citrus mixture with the parsley, dill and pine nuts. Season to taste, adding more olive oil if the salsa is too thick.
Once cooked, spoon the salsa over the trout and serve with the onions and broccoli over sweet potato mash.

My own small pilgrimage to the places I loved very dearly as a child. The cool green canopy of every kind of tree closin...
17/06/2026

My own small pilgrimage to the places I loved very dearly as a child.

The cool green canopy of every kind of tree closing out the noise of the city around them. Bags of peanuts sitting loosely in their papery red skins bought to feed the squirrels (but mostly the pigeons), and a vividly-hued lime milkshake from the Company’s Garden tearoom before entry into the Natural History Museum’s mysterious depths - the marine life exhibits a perennial favourite. The echoing whale well with its squeaky yellow “submarine”, the bright orange giant squid forever trailing tentacles in the dark, the leathery coelacanth with its blindly opaque eyes and the silvery oarfish. Too impossibly large for my childlike brain to comprehend. Actually, ditto for my adult brain.

And for those ancient enough to remember, the rather graphic dioramas of Karoo dinosaurs enthusiastically eating one another that sat on the ground floor behind the main stairs. Young me, with a passion for the macabre, happily titled them the “biting dinosaurs”.

Older me admires the building, the beautiful mosaic tiles on the floor - so worn by thousands of feet through the decades. The intricately carved bannisters and forgotten corners where rather moth-eaten exhibits sit silent in the dusty darkness.

With Father’s Day around the corner, I decided to celebrate the memory of my Dad with a recipe I reckon he would have lo...
15/06/2026

With Father’s Day around the corner, I decided to celebrate the memory of my Dad with a recipe I reckon he would have loved on a cold winter’s eve like this one.

This is my Campfire Camembert to be paired with Alto Wine Estate’s 2024 Rouge - the newly released vintage in both standard 750ml and 1.5l Magnum bottles, making this a great gifting option for fathers and father figures.

Build on this by making him this decadent dish that is undeniably robust in flavour. Oozy Camembert is surrounded by a smoky chorizo and red wine reduction and served with grilled baguette - definite Dad-friendly food.

RECIPE - serves 2 to 4

Ingredients:

- 1x 125g ripe Camembert
- 200g chorizo sausage
- 1 large garlic clove, thinly sliced
- 8 to 10 cherry tomatoes
- 150ml dry red wine
- Sea salt and black pepper
- 1 Tbsp runny honey
- Fresh rosemary
- Olive baguette, to serve

Remove the chorizo from its casing and crumble into small pieces. In a small cast iron pan over medium coals/heat, fry the chorizo with the sliced garlic until crisp and then add in the cherry tomatoes. Sauté the tomatoes for a minute or two before pouring in the red wine.
Season the mixture with salt and pepper and leave to simmer, reducing the wine by three
quarters.
Make a few incisions into the top of the Camembert and stick a few rosemary sprigs leaves into the slices. Place the cheese into the centre of the chorizo sauce and drizzle over the honey. Cover the pan with a lid or foil and cook over low coals for 10 minutes or until the cheese is oozy and melted.

Serve the Camembert with toasted olive baguette and Alto 2024 Rouge.

Currently watching the satisfyingly creepy Widow’s Bay series and the ongoing frights have me reaching for the chocolate...
10/06/2026

Currently watching the satisfyingly creepy Widow’s Bay series and the ongoing frights have me reaching for the chocolate.

While tonight’s treat is a few blocks of Top Deck, I’m dreaming of this chocolate olive oil cake I made to pair with Diemersdal Wine Estate’ equally voluptuous The Journal Pinotage (which I reckon is my new favourite in this cultivar) a few weeks back. Like most of my baking attempts, what I lack in aesthetics, I make up for in flavour and this fudgy, crackly cake is absolutely divine - either on its own or with a dab of mascarpone and blackberry preserve.

The recipe is by , and her flourless cake is dense and chocolatey, with a hint of pepper from the olive oil - find the instructions in the comments 🍷

I haven’t lived in Cape Town for thirteen years - a detail that has helped to keep both my finances and cortisol levels ...
09/06/2026

I haven’t lived in Cape Town for thirteen years - a detail that has helped to keep both my finances and cortisol levels in the positive.

It also helps to increase my appreciation for the occasional visit to the city of my birth, because trying to find Taramasalata on the West Coast is an impossibly unrewarding task.

And one that adversely affects those aforementioned cortisol levels.

Maria's Greek Café

Thoughts of warming weekend cooking with my Greek Spanakopita-inspired chicken pie. Made using Farmer Brown thighs, the ...
06/06/2026

Thoughts of warming weekend cooking with my Greek Spanakopita-inspired chicken pie.

Made using Farmer Brown thighs, the chicken is slow roasted, resulting in crispy skin and tender pulled meat. Onion, spinach, crumbly feta and lots of fresh dill cement the Mediterranean angle whilst a crunchy phyllo pastry blanket over the whole lots makes this a deeply comforting dish for colder climes.

Speaking of cold, this recipe is a convenient freezer-favourite option as the chicken, phyllo pastry and spinach all store happily in the deep freeze. Truly a winner of a chicken dinner!

RECIPE

Ingredients:

– 1kg chicken thighs
– Olive oil
– 3 cloves garlic, crushed
– Handful fresh dill, roughly chopped
– 1 Tbsp dried oregano
– 2 lemons, juiced
– Sea salt and black pepper
– 150ml white wine or water
– 800g baby spinach, steamed and drained
– 2 onions, finely chopped and sautéed
– 200g feta, crumbled
– 4 Tbsp fresh dill, finely chopped
– 2 Tbsp fresh mint, finely chopped
– 1 Tbsp ground nutmeg
– 500g phyllo pastry, defrosted

Preheat the oven to 180°C. In a large roasting dish, combine the crushed garlic with the handful of dill, oregano, lemon juice and 100ml olive oil. Season with salt and pepper and toss each chicken thigh thoroughly in the marinade. Arrange the thighs in the roasting dish, pour over the wine and cover with foil/a lid. Roast for 1.5 hours covered and a further 30 minutes uncovered.

Once cooked, shred the chicken, discarding any bones and cartilage. Add the steamed spinach, cooked onion, crumbled feta, dill, mint and nutmeg and mix thoroughly. Leave the filling to cool slightly.

Arrange four sheets of phyllo pastry in the base of an ovenproof dish, brushing each with olive oil before layering over the next. Spoon the filling into the dish and cover with more pastry – either as layers or the rosette design from the video. Brush over more olive oil and bake in a preheated 180°C oven for 15 to 20 minutes or until the pastry is golden and crisp.

Serve the pie with dressed veggies and tzatziki.

A May-month of sunsets and a moonrise in our seaside hamlet. The latter the colour of coral or the last light over the w...
04/06/2026

A May-month of sunsets and a moonrise in our seaside hamlet. The latter the colour of coral or the last light over the water.

The last warm(ish) evening for a glass of Chardonnay on the balcony providing a welcome mental reset for both the new month and season. Also because twilight in Autumn is always something special.

Lekker Weskus

Starting the morning off as cheerfully as possible because I have to go and renew both my drivers license and car regist...
03/06/2026

Starting the morning off as cheerfully as possible because I have to go and renew both my drivers license and car registration today 🫠

Homemade lemon marmalade because I’ll always prefer a little sour with my sweet 🍋Winter arriving with a misty start afte...
02/06/2026

Homemade lemon marmalade because I’ll always prefer a little sour with my sweet 🍋

Winter arriving with a misty start after the weekend’s warmth has me thinking of frosty mornings, wrapped up in woolly layers and pottering around in the kitchen.
One of my preferred ways of pottering is to make marmalade from scratch - with last year’s effort involving lemon & thyme a standout combination that I’m still enjoying.

RECIPE - makes 3-4x 375ml jar

Ingredients:

- 2 kgs of lemons, rinsed
- 2 litres of water
- 2 handfuls fresh thyme
- 2 kgs white sugar

Use boiling water to sterilise the jars and leave to dry. Place a side plate into the freezer. This will be used later to test the marmalade’s setting point.

Slice the lemons into thin half-moons, removing any seeds and keeping them to one side. Add the slices to a large pot.
Place the seeds and the thyme into a piece of muslin. Use kitchen twine to secure the muslin and place it into the pot with the lemon slices. Pour in the water and simmer over medium heat for 30-45 mins or until the rind has softened, taking care not to reduce the liquid too much.
Use tongs to remove the muslin bag and place in a sieve over the saucepan to strain. Add in the sugar and simmer the liquid until the sugar has dissolved. Increase the heat to a boil and cook for 10-15 minutes at a time, checking the marmalade’s consistency in the following manner:

Spoon a drop of the liquid on to a chilled plate. Push the drop with your finger and if it crinkles, the marmalade is ready. If not, continue to boil the mixture. This can often take up to an hour, so both patience as well as a watchful eye on the saucepan are needed.
Once the marmalade has set, leave to cool slightly before spooning into the glass jars and sealing tightly. Once opened, the marmalade will keep in the fridge for up to 3 months.

All day I’ve been seeking out pockets of sunshine in which to defrost - something warming needs to happen for dinner! Fo...
23/05/2026

All day I’ve been seeking out pockets of sunshine in which to defrost - something warming needs to happen for dinner! Fortunately I’ve got a large pot of this roasted garlic, leek & potato soup on the go.

Showing off seasonal veggies, this comforting soup highlights Autumn alliums – garlic and leeks – while the addition of white beans and potato gives it a comforting creaminess without added dairy.
Tokara Wine & Olive Farm Frantoio Extra Virgin Olive Oil provides a subtle fruitiness and herbaceous depth to the soup as well as to the charred leek oil to be drizzled over the top.

RECIPE

Prep time: 10 mins /Cook time: 40 mins /Serves: 6 to 8

Ingredients:

– 1 large head of garlic
– Tokara Frantoio Extra Virgin Olive Oil
– 4 to 6 large leeks
– 1 bay leaf
– 2 tablespoons fresh thyme leaves
– Sea salt and pepper
– 4 to 6 large potatoes, peeled and cubed
– 400g tin butter beans, drained
– 2 litres chicken or vegetable stock

Wrap the garlic bulb in foil and place in a preheated 180°C oven to roast – about 30 minutes. Trim and thinly slice the leeks and rinse thoroughly. Add two tablespoons of olive oil to a large pot over medium heat and sauté the leeks, reserving about half a cup (125ml) of sliced uncooked leeks for the leek oil.

Once the leeks are almost soft, add in the bay and thyme leaves and season with salt and pepper. Sauté for a further few minutes and then add in the cubed potatoes and chicken stock. Cover the pot and simmer over low heat until the potatoes are soft. Once roasted and soft, remove the garlic from the oven and squeeze out the cloves from the skin. Add in the butter beans and use a stick blender to blend the soup smooth. Adjust the seasoning to taste and keep the soup warm until ready to serve.

For the charred leek oil, heat a pan until hot and add the reserved sliced leeks. Sear until the leeks are slightly blackened on the edges. Remove the pan from the heat and pour over 150ml of olive oil. Leave the leeks to steep in the oil for a few minutes. A pinch of flaky salt can also be added once the oil has cooled slightly.

Serve the soup in heated bowls with the charred leek oil drizzled over the top.

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