Dear friend,

Autumn has left and the chill of winter has a firm grip on us. The month of October started off well with a concert in South Africa. Being able to sing for family and friends in my homeland was something truly special- 100% recommend to everyone! But then I traveled back to Germany and caught the dreaded Norovirus. That I definitely don’t recommend; It meant I missed out on the chance to pick up my OPUS KLASSIK award in person and sing with my friend Pene Pati at the ceremony. Oh well, it just means I have to win some other time in the future and then sing!

Currently I’m enjoying a winter around the lake in Zurich; don’t worry I’m actually working. We are performing a new production of Die Fledermaus and I’m singing my role debut as Rosalinde. If you had told my younger self at Rhodes university that I would one day be singing this iconic role I would have laughed out loud. But we never truly know what the future holds so we?

I’m also excited to return to Gstaad and sing as part of their New Years Festival. Going back to that lovely place to make music with my friend Jonathan just puts me in the right mood!

I hope this festive season sees you with loved ones and in good health. May joy always find you and see you in the new year!

Spinach & Mushroom Pies

• Onion - 2 small or one large

• Garlic - minced

• Mushrooms chopped

• Miso paste (or chicken stock, half a cup)

• Spinach (loads because it shrinks)

• Coconut milk

• Provolone cheese

• Parmigiano reggiano

• Puff pastry

• Milk or one egg

• Mini pie ramekins or a skillet

Sauté the onions and garlic in olive oil. Stir in the miso paste with a splash of water. Add in mushrooms and spinach. Once softened and browned add in coconut milk with some salt and pepper. If you like it a little spicy add in some chili. Allow it all to simmer and thicken.

Assemble in the ramekins or leave in your skillet. Layer over the cheeses that have been grated. Then cover with the puff pastry. Either do a milk or egg wash. Then back at the required temperature for your puff pastry to get golden brown.

Thank you for reading! I look forward to sharing more of my journey with you next time.