Four & Twenty Cafe

There are few things I love more than a good breakfast/ brunch spot. Four & Twenty has been on my list for a long time, and I was in the area recently and decided to pop in with Dylan. I loved it, had an amazing brunch, bought one of all the cakes to take home, went back about a week later and did the same thing, but brought my mom along too.

The two owners actually studied at Silwood too, and the attention to detail in everything here warms my heart.


mmm homemade lemonade. This is a big must.


as “posey”as this photo looks, this is a genuine candid photo of my Dylan


Avo Sumptuous breakfast- Ciabatta, smashed avo, caramelized onion, danish feta, poached egg and a balsamic drizzle.

IMG_7444 IMG_7442

Caramel popcorn eclair !! this one went home to my mom who loves eclairs


This pink beauty went home to my sister, The lemon curd centre is incredible.


If you’re in the area, I would highly recommend stopping by, they can get quite busy, but you can leave your number and have a wander through the park across the road while you wait for a table. You can get more details or see the menu here

Love Quartz


Cookery School

I completed a one year certificate course in Patisserie this year, and it’s been a rollercoaster ride. I’ve made everything from rustic artisan breads, to teeny tiny delicate little petit fours. I’ve learnt that you can make anything in a thermomix (literally anything) and that you definitely can mash avo or potatoes with a sturdy kitchen whisk…

but most importantly I learnt a true love for food. I’ve always loved baking, as I was surrounded by home bakers growing up, both my mom and gran bake often and I’ve never ever had a store bought birthday or celebration cake. This year has really opened my food world up to seeing everything in a new light, I have so much respect for people who put time, effort and love into the goods they create, and I find so much joy in a perfectly baked, all-butter croissant. Before studying I would have been happy with just about any cake or sweet treat, now Im a little bit of a food snob and Im so much happier for it.

There really is something special about loving the treats you eat and really appreciating them for being tiny works of art, rather than just an everyday thing.

I could go off to become a patisserie chef in a fine dining restaurant after this, but I wont because that’s not where my heart lies. I’m a baker through and through, I like the smell of butter and I love making people happy with beautiful cookies, perfect cakes or just small sweet treats. Im at my happiest when Im baking and as cheesy as this is, I would really like to think Im “baking” my little world a better place.

here are a few photos from Instagram of my year as a pastry student…

Hand made dark chocolate hearts with candied orange peel. ๐Ÿ’›

A post shared by Quartz (@courtneyquartzz) on

Dark chocolate chip and honey comb ice cream. ๐Ÿฆ

A post shared by Quartz (@courtneyquartzz) on

Inspired by the dancer, Anna Pavlova. I hope I've done her proud ๐Ÿ’…๐Ÿฝ๐Ÿ’

A post shared by Quartz (@courtneyquartzz) on

Chocolate chiffon ๐Ÿซ

A post shared by Quartz (@courtneyquartzz) on

My lovely Rosie is busy making some ocean inspired buttercream icing ๐ŸŒŠ

A post shared by Quartz (@courtneyquartzz) on

It's beginning to look a lot like Christmas ๐ŸŽ„

A post shared by Quartz (@courtneyquartzz) on

๐ŸŽ„ The family's gingerbread village #lcgingerbreadhouse @lecreusetsa

A post shared by Quartz (@courtneyquartzz) on


Family Picnic

Last weekend we all went to kirstenbosch gardens for a family picnic, catered by yours truly. I wanted to try a couple of things and got carried away…IMG_7818 I ended up making rosemary foccacia, a granadilla sponge cake with buttercream icing, cake pops (that got squished a little) petit fours, basil and vine tomato puff pastry bites, as well as real hot chocolate (the melting of chocolate, cream and spices on the stove kind)ย IMG_7823 IMG_7826 ย here’s a photo of me and my stepdad, my little brother took the picture (he’s 3) I decided to go for a long sleeve tshirt and ice blue winter jacket, as this was when I was sick and running a bit of a fever, so I felt freezing cold despite it being a good day.ย IMG_7829How do you spend time together with your family?

Love Quartz

Taste of Cape Town

This post is late. One, because I have been putting it off for too long, I couldn’t quite decide on how to write it as some of the parts were positive and others negative. I don’t really think Ive ever done a negative review, and I wasn’t sure how to review something negatively without the post sounding too harsh. Ive just decided to be my honest self and see how it goes.

The second reason for this post being so late is that Ive been sick with flu for a week now, being high as a kite on flu meds didn’t inspire me to do much blogging.

So here we go, my honest review of the Taste of Cape Town.ย IMG_7697 The attention to detail was beautiful, I unfortunately couldn’t photograph it all as it was very crowded.ย IMG_7706 This is the food stall of a well-known and slightly over-priced bakery in Cape Town. I was incredibly disappointed with their items, more on this later.ย IMG_7711 Brownie cheesecake ice lolly, who thinks of these wonderful concoctions, I loved this variety, something different from the usual.ย IMG_7716 IMG_7717 IMG_7720 IMG_7722These were amazing, spinach and mushroom dumplings with sweet chilli sauce, I had some, my sister had some and then I even went back to get some more of them, they were THAT good.
IMG_7724 mushroom and parmesan Gnocchi, also amazing. They used exotic and wild mushrooms which added more flavour and texture to the overall dish. ย IMG_7732 ย now, onto the disappointing bits, I bought a Guinness and brown sugar cupcake, two cake pops, and a white chocolate and blueberry tart. Firstly the cupcake was tasteless and very dry, then the cake pops were oily inside and quite inedible, they also were a bit oddly shaped, and not all the same size? That may sound like Im being overly fussy, but for the price and reputation this bakery has, I was a little disheartened but it.ย IMG_7733 IMG_7739 ย Then for the worst of it, the blueberry tart, the pastry shell had clearly been patched up in places along the bottom and sides, and it was millimeters thin in some places and then incredibly thick and undercooked in other places. The white chocolate filling was ok, however, I could have done with more blueberry, and not just a tiny sauce swirl on the top. Perhaps fresh blueberries inside the filling?ย IMG_7741ย To end off on a more positive note, this is a gluten free, salted chocolate bar from Yummi bakery. I could do with another one (or two) right now, they were delicious.

I will go again next year, as I did love the experience as a whole, It did end up being quite expensive, as you purchase food tickets, and that leads you to forgetting how much you are actually spending there.

I hope you’ve enjoyed this post,

Love Quartz

Home-Made Pasta |with a pasta machine

I finally went and got myself a pasta machine, I have wanted one for quite some time and since I am doing a patisserie degree next year, I thought this would come in handy.

This was the entry level one the kitchen shop I went to, I just don’t see the point of paying any more for the same product… after all you still have to turn the handle yourself in all of these machines, regardless of the cost.


Start by mixing your dough, this was the simplest one I could find: 1 cup flour, 1 beaten egg, a pinch of salt and a few drops of water. I will later on explore vegan pasta and update you when I get it right.

IMG_6111 IMG_6114Start by kneading your dough by hand, sprinkle flour over your work surface and hands so the dough doesn’t stick.


When the dough looks like a little dough ball, let it rest for a bit to let the gluten relax.


Work your dough through the machine from the widest setting to the thinnest. Use small batches at a time, unless you are an octopus and you have 8 arms to hold everything and turn the wheel…ย IMG_6132IMG_6140

This entire length of pasta comes from a dough ball the size of a golf ball, so be careful to use small batches at a time…. seriously.

IMG_6145My mom wanted thick, rustic strips for a pasta dish she’s preparing, so I decided to cut the strips by hand instead of using the cutters on the machine, they’re all very wonky and not all the same size but I don’t think that matters too much now.

Leave the pasta out to dry until you want to cook it, when you do, place it into a pot of boiling water and remember that fresh pasta cooks very quickly, so a minute or so will be enough, just keep checking it.

I hope you’ve enjoyed this post, let me know how your own pasta-making goes

Love Quartz