Top picks: Bits of Carey

Top picks: Bits of Carey

Bubbly blogger, food stylist and recipe developer extraordinaire Carey Erasmus has been a regular on the Food24 blog since 2010. Since discovering her blog, Bits of Carey, we’ve fallen head over heels for her delicious, unfussy creations. She’s had quite the professional and personal journey thus far (read more here) and is also a regular contributor to Crush Mag.


What would your 10-year-old self say about the job you do right now?
“My 10 year old self would say ‘Oh wow – a job where I get to experiment and create yummy dishes and make them look pretty sounds pretty rad. But what’s social media and blogging? More importantly, what’s the internet?’ Lol!”


Mini Carrot Bundt Cakes. Photo: Michelle Parkin Photography


What’s the absolute best thing and the absolute pits about your job?
“I get to meet so many clients and wonderful creative people. I never stop learning, I get to eat what I shoot (mostly) and I also get to work in my Pj’s and manage my own work schedule. Pits? I find it hard to switch off, I’m always on my phone checking up of my social media apps and thinking of ideas for recipes or styling. It can be tiring! Oh, and I can’t seem to lose weight *guilty smile*”

What is a food aroma you love?
“The smell of bread baking, bacon frying or leeks sweating off in butter. Ooh and freshly ground coffee and melted good quality chocolate.”


What’s the worst thing you’ve ever eaten?
“Tripe, I can pretty much eat anything, but don’t give me tripe, my taste buds are not a fan at all.”

Is there is food trend that you wish would go away?
“Cauliflower rice, caulimash, caulicouscous, caulipizza, caulibread. Please give the poor cauliflower a rest, lol!”

Favourite spot for lunch?
“Mmm…The Kitchen in Woodstock, Clarks Diner on Bree.”


Photo: More than food


Where is your go-to place to shop for food or ingredients?
“Weekends, the myriad of Cape Town food markets, in the week for shoots etc, it has to be good old Woolies and Spar Cape Quarter.”

Favourite ingredient to cook with right now?
“Timeless favourite ingredients are lemon, fresh herbs and butter. Won’t. Can’t. Cook. Without. Them. Right now? I’m a little obsessed with sriracha sauce at the moment.”


Photo: Michelle Parkin Photography. Recipe: Bits of Carey. Avo Ritz with Grilled Corn & Sriracha Mayo


Favourite food or wine hero?
“Ooh, so many! For food writing: Nigel Slater and Sam Woulidge (local food writer), Chefs: Jamie, Heston and our local Luke Dale Roberts– Gah, I love these guys! Food Stylists: Donna Hay and our local Caro Gardner. And of course, the lovely Abigail Donnelly – what a rock star!”

If you were a flavour of ice cream, you would be… (and why?)
“I think I would be a peanut butter and banana flavour. Slightly complex, yet so familiar and comforting.”

If you had R1000 to spend, where would you go or what would you cook? (and drink).
“I would invite a few mates over for a luxurious seafood pot, homemade crusty bread with generous lashings of butter and lots of chilled Springfield “Life from stone’’ sauvignon blanc.”

If you had to eat one food for the rest of your life it would be?
“Realistically? Vegetables – you can do a lot with them. In a perfect world where I won’t become a giant bloated blob, it would be pasta and endless supply of niknaks.”

Your last supper would be (don’t forget the drinks!)
“My mom’s Christmas dinner: SA meets UK. Turkey, stuffing, gammon, lamb, chicken pie, gravy, roast potatoes, around 8 different veggie sides and Yorkshire puds. And banoffee pie. And strong tea, lots of tea.”

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