I’ve been working on a special passion project with @vorsterandbraye to bring out a mezuzah for the modern Jewish home. Each mezuzah is handmade with so much love and precision, it’s taken a few trials and attempts and it’s finally here.
As much as I’m selfishly excited to have these mezuzah’s to put up in my own home, my objective is to inspire people to connect with their rich jewish history and engage with their spirituality and identities through beautiful objects for the modern home.
Each mezuzah (“door post” in Hebrew) houses a handwritten scroll with an important Jewish prayer. We attach them to the doorposts to bring spiritual protection to our home. May these mezuzah’s do exactly that to all those who purchase them.
Link in bio to order. Lead time is 3 weeks once this batch sells out. Scrolls not included but can be ordered separately.
It’s hard to describe the feeling of being in Japan. It’s like your soul steps into another world for a moment, and you get to rediscover things like a child again. We just spent 7 nights in Tokyo and only scratched the surface. Next, Niigata and Kyoto!
Spent time on the plane clearing my photos of what felt like 3893625891926 screenshots and completely random things, but found these… prepare yourself for the last one.
Our silk scrunchies? Basically, double agents.
Blonde, brunette, redhead, jet black – they slip into your strands so seamlessly, it’s like they were never there…
Whatever the colourway, it’s 100% silk. Smooth on hair. Chic on your wrist. Ready for any mission.
Fresh warm challah 🤝 @kerrygoldsouthafrica butter are what Shabbat dreams are made of.
Ingredients (makes 1 loaf):
• 500g cake flour
• 270–300g water (start with less, add as needed)
• 60ml sunflower oil
• 1 packet (10g) dried yeast
• 2 tsp salt
• 50g sugar
• 1 egg (for egg wash)
• Sesame seeds (optional)
Method:
1. Mix all ingredients until a soft, slightly sticky dough forms (don’t be tempted to add more flour or it will be stiff). Knead for 10–12 mins in a mixer with a dough hook, or ~20 mins by hand, until smooth.
2. Cover and let rise until about 1.5x in size (not fully doubled).
3. Shape into a ball, place in an oiled bowl, cover well and refrigerate overnight until doubled. (You can also skip the fridge and step 4 and let it rise at room temp until doubled.)
4. The next day, let the dough sit at room temp for ~30 mins.
5. Lightly oil your surface and hands (better than flour). Divide into equal balls and rest 15–20 mins before rolling into strands.
6. Roll into strands, braid and place on a lined tray.
7. Cover and let rise until puffy and slightly jiggly (1–2 hours).
8. Brush with egg wash and bake at 180°C for 25–30 mins until golden.
Tip:
For that sesame seed finish, roll your strands over a damp towel first, then into the seeds.
Choosing what to make for dessert on Pesach can be a challenge. You can’t make your usual floury go-tos, and I actually love that. It forces you to make something different.
This year, I’m making my mom’s coffee and almond meringues, using @woolworths_sa ingredients. Crisp on the outside, soft and chewy in the middle.
And after a long Seder… it’s worth the wait. #woolworthsSA #sponsored
Preparing for Pesach can sometimes feel overwhelming, so I try to enjoy the creative parts of it, like setting my table for the people I love.
I’ve set mine with pieces from @woolworths_sa : linen, crockery, cutlery and vases, paired with my favourite flowers.
At the centre sits the Seder plate, each element carrying a story of bitterness, spring, renewal and sweetness.
It’s the story we retell every year.
#woolworthsSA #sponsored
My favourite easy tomato dip that I make weekly to go on sourdough, eggs, crackers, and basically everything:
4 ripe tomatoes (I love @woolworths_sa Roma tomatoes) pulsed in a blender a few times (don’t over mix). If you don’t have a blender, grating works beautifully too and gives you strong arms.
Let that blended/grated tomato sit in a sieve for 15 or so mins for all the water to drip out (save tomato water for cocktails!)
For every 4 tomatoes, add 1 grated garlic, 1/2 tsp maldon salt and 1/4 cup olive oil and mix.
Put it in your favourite bowl (I got this one from @juno.capetown ) and top it off with some oregano and some extra olive oil for aesthetics.
Checkmate! New @bestglobalstore Check Claw Clips. When I asked our manufacturers what “fun” patterns they can do, they said “check?” and fun they are. PSA: They’re handmade in France in small batches.
