They say the way to a heart is through the stomach, but I believe it is through the senses. For a new lover, I chose a dish of legendary proportions: culinary icon James Beard’s Forty Cloves of Garlic. The evening began with the rhythmic, tactile task of peeling. Each clove, a pale jewel tucked inside its papery skin, released a sharp, bright promise of what was to come. As the chicken bathed in carefully chosen sauvignon blanc wine and golden olive oil, and the garlic began its slow, low-temperature transformation, the kitchen filled with an aroma that was no longer pungent, but buttery, nutty, and almost impossibly deep. We sat close, the candlelight flickering against the steam rising from the pot. When the lid was lifted, the garlic had softened into a rich, spreadable confit—mellow enough to be crushed onto toasted baguette with the back of a fork. It was a meal of surrender; the flavours were bold yet tender, mirroring the electric, unhurried energy between us. Needless to say, he was captivated. The Recipe: Forty Cloves of Garlic, adapted from the classic James Beard method The Ingredients - 1 whole chicken (approx. 3-4 lbs), cut into serving pieces - 40 cloves of garlic (about 3-4 heads), peeled - 1/2 cup dry white wine (such as Sauvignon Blanc) - 1/4 cup extra virgin olive oil - 4 stalks of celery, chopped - 1 tablespoon fresh thyme (or 1 teaspoon dried) - 2 sprigs of fresh rosemary - Salt and freshly cracked black pepper - A crusty baguette, for serving The Preparation 1. Season the Bird: Pat the chicken pieces dry and season them generously with salt and pepper. 2. Layer the Flavours: In a heavy-bottomed Dutch oven or casserole dish, add the olive oil. Layer the chopped celery and half of the garlic cloves at the bottom. 3. Assemble: Arrange the chicken pieces on top of the vegetables. Scatter the remaining garlic cloves and the fresh herbs over the chicken. 4. The Braise: Pour the white wine over the top. Cover the pot tightly (traditionally, a flour-and-water paste was used to seal the lid, but a tight-fitting lid or a layer of foil under the lid works perfectly). 5. The Bake: Place in a preheated oven at 180°C (350°F) for about 1 hour to 1 hour and 15 minutes. Do not peek; let the steam do the work. 6. The Service: Serve the chicken in shallow bowls, ensuring everyone gets plenty of the softened garlic cloves.

Most people see my name and immediately think "food writing." And while I’ll always have a seat at that table, the truth is I teach all writers, regardless of your niche. Whether you’re working on a blog or the next best-selling cookbook, the fundamentals of powerful storytelling remain the same. To help you level up your craft, I’m currently offering two of my most popular modules for free: - Finding Your Writing Voice: Strip away the "shoulds" and discover the authentic tone that makes your work uniquely yours. - Writing with the Senses: Learn how to move beyond visual descriptions to create immersive, evocative worlds that readers can practically feel. ⚠️ A quick heads-up... These modules won't stay free forever. I’m moving them to a paid model next week, so if you’ve been meaning to sharpen your pen, now is the time. Grab these lessons while they’re on the house and start writing work that actually resonates. What are you waiting for? Your best prose is just a click away.

You’re hungry to write about your favourite subject, food? Whether you’re a beginner or seasoned writer, no matter what kind of food writing you do or want to do, this course is for you. I’ve been a steadfast observer of how people write about food for decades. I suggest you do as I do: read everything you can in the genre. Note how different writers pen their stories. When I returned to South Africa after living in New York, and after the ensuing years I had a radio show in which I reported on my culinary travels across South Africa. During this time I was contacted by a publisher (thanks, @Colin McGee)who said, “you really should write a book”. And so I wrote my award winning book, Delicious Travel (Culinary Adventures around South Africa). In the book I wrote about destinations and hideaways, the owners of which all had a passion for food. The more I became acquainted with cooks and chefs, the more I wanted to acknowledge them and indeed, celebrate them. That was when the germ of an idea formed, which became my second book, Food Gurus Uncovered (South African Cooks Celebrated). The extraordinary line-up of cooks - and chefs - was a journey of discovery and delight. The book was a best seller. And so with food comes our stories. The bygone times of our childhood, growing up around the kitchen table, the first home-cooked meal we prepared, and those rituals during meals with family and friends. I hope my course inspires you to write yours. Bill Gallagher, past President of the World Association of Cooks’ Societies and Honorary President, South African Chefs Association (now sadly deceased): ‘Gwynne Conlyn is an icon in the world of food and wine and promotes good food, good wine, chefs and cooking with boundless energy and wonderful enthusiasm. Her many years as a writer, and indeed a connoisseur, places her at the forefront of culinary journalism.’