Good ol’ Cherry Pie

A little technical challenge but rather rewarding!



300 g              flour
150 ml            milk
85 g                sugar
18 g                fresh yeast
50 g                butter, soft
2½ g               salt
1                      egg yolk


700 g              cherries, drained weight
350 ml            cherry juice
70 g                 sugar
2 tbsp              caster sugar
1 tsp                 vanilla paste
2½ tbsp          maizena
1                        lemon, juice and zest
1                       orange, juice and zest
1tsp                  all spice
1                       cinnamon quill


1                      egg yolk, beaten
50g                 sugar



  • Dissolve the yeast in the lukewarm milk – not too hot, or it will kill the yeast.
  • Add the salt and sugar to the flour, and combine.
  • Add the milk and egg and bring it together.
  • When it starts forming a ball, add the soft butter.
  • Knead for 5 minutes.
  • Put the dough in a greased bowl, cover and let it rest for 30 minutes in a warm place (do not over proof or the dough will be yeasty).


  • Combine the maizena with the sugar.
  • Pour the cherry juice in a pan and add the vanilla, spices and orange and lemon zest and juice.
  • Add the thickening agent/sugar mixture.
  • Slowly bring to a boil, while stirring and watching as the liquid becomes clear.
  • When you reach this boiling stage, gently boil it for 1 minute further.
  • Add the drained cherries and bring to a simmer.
  • Allow to cool.


  • Preheat the oven to 220°C.
  • Divide the pastry into two – one ⅔ and one ⅓.
  • Roll larger dough out to 3mm thickness (any thicker and the dough will rise too much when baking).
  • Line a pie dish with the pastry, and dock the base with a fork to retard the rise.
  • Chill for 10 minutes in fridge (it must chill to retard the yeast activation).
  • Add the cherry filling, evenly.
  • Roll the remaining dough to 3mm thick. Cut into 7mm strips.
  • Make a woven lattice over the top of the pie.
  • Brush with egg yolk and sprinkle with coarse sugar.
  • Bake for 20-25 minutes. If the top browns too quickly, temper your oven down to 180°C after 15 minutes.
  • Allow to cool on a tray and then transfer to a platter.


Stuffed Sweet potatoes

Comfort food, even when they are cold! 


4                      large, orange fleshed sweet potatoes

3 tbsp             walnuts, roughly chopped

80 g                 soft feta

60 g                 butter

4 tbsp             brown sugar

1/4 tsp            ground cinnamon

1 tbsp              chives, snipped

Sea salt and black pepper


  • Preheat the oven to 180°C
  • Wash the sweet potatoes, scrubbing them well to remove any dirt
  • With a fork, prick the sweet potatoes all over and place on a baking tray
  • Bake for about 35 – 45 minutes, or until a knife inserted goes into the center easily
  • Remove and allow to cool
  • Slice the sweet potatoes lengthways down the center
  • Scoop out the flesh and place in a mixing bowl
  • Add the walnuts, feta, butter, brown sugar, cinnamon and season generously
  • Mix gently but thoroughly together
  • Taste and adjust the seasoning
  • Stuff the sweet potatoes back with the mixture
  • Bake for another 10 minutes, or until the topping is bubbly
  • Garnish with fresh chives


Appearance and MC

Tjaart Walraven
Tjaart Walraven

Tjaart has become in high demand for corporate events where he entertains and hosts guests in an interactive environment demonstrating gastronomic foodie dishes. His enthusiastic approach to food is infectious and crowd grabbing entertaining people for the duration of the event.

To add to the experience, Tjaart works alongside some great entertainers too that pair up in hosting a double act involving food as the main focus. Comedy and magic fuse individually and mold together in an off the wall performance with incorporating the foodie element hosted by Tjaart.

Events are personalized and are due to talent availability. Let us create a entertainment platform for your company and employees, clients or guests.

Tjaart is also available to MC.
Please send us a mail with your enquiry and we will be in contact shortly. Thank you





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