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Callie- Anne Gavazzi was born and raised in Zimbabwe and attended high school in South Africa. Together with her husband, Callie managed a luxury safari camp in Mozambique, where her passion for cooking was conceived. Callie studied acting for film at the New York Film academy. Her bubbly, larger than life personality as well as her natural talent and ease behind the camera was showcased on the Masterchef South Africa televison program, where she made

Peter Tempelhoff: Trained in South African and experienced in the unforgiving kitchens under the streets of SOHO, Peter Tempelhoff has come back home to ply his skills in the kitchens of the Cape. While in England he worked in many great restaurants;  Quo Vadis,  Zafferano and Hambleton Hall, to name but a few.  In 2005, a watershed year for him, he managed to scoop the London Top Table Award (ES Magazine) and was also nominated

Peter Tempelhoff: Trained in South African and experienced in the unforgiving kitchens under the streets of SOHO, Peter Tempelhoff has come back home to ply his skills in the kitchens of the Cape. While in England he worked in many great restaurants;  Quo Vadis,  Zafferano and Hambleton Hall, to name but a few.  In 2005, a watershed year for him, he managed to scoop the London Top Table Award (ES Magazine) and was also nominated

You know those things that sit on your TO DO list and never gets done? Well, thanks to Bio-Strath, Lindy will be turning hers from TO DO to DONE. Why is she doing it? Well, to show our listeners how Bio-Strath is more than enough and perfect for anybody… people with active lifestyles, moms making sure their families perform at their best and, yes, radio presenters! So, catch Smile Breakfast with Bobby and Lindy and

Tuna, seared on the fire, with asparagus, courgettes and cherry tomatoes, soy, lime & chilli salsa No water required for this recipe…. Serves  4 4 x 200g yellow fin tuna steaks (at least 4cm thick) 250g thin green asparagus 250g baby marrows, top and tailed 1 x punnet cherry tomatoes 2 tbsp chopped fresh coriander Olive oil Salt and pepper   For the salsa: 2 limes, juiced 1 red chilli, chopped 40ml soy sauce 100ml