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Callie- Anne Gavazzi was born and raised in Zimbabwe and attended high school in South Africa. Together with her husband, Callie managed a luxury safari camp in Mozambique, where her passion for cooking was conceived. Callie studied acting for film at the New York Film academy.

Her bubbly, larger than life personality as well as her natural talent and ease behind the camera was showcased on the Masterchef South Africa televison program, where she made it to the Top 25. She is also the host and co-producer of her reality cooking show “Callie-Anne Cooks: Into the wild” where her African roots and food creations are showcased. Callie continues to dream big and share her passion with other people.

Her attention to detail combined with her sensational creativity is a recipe for culinary perfection. We love her huge amounts, and hope that she will tantalize your taste buds with this story of her love affair with food

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Sprinkle your spices onto a board or the surface you are working on, then rollem. Basically rolling it over the spices so the fillet gets evenly covered and all the herbs stick to it! No wasting a single spec.
-We are almost done, now that you have a crusted beauty, we need to sear it, The pan/grill whatever you are using needs to be piping hot and splashed with a little olive oil unless it’s bob stick. You DO NOT want to cook the fillet you just want to brown the outside, it should take 1-2mins on each side…… even less!


In a separate bowl add about 300g of the peas that have been thawed out, with all of the basil…..the stems and all, a huge glug of olive oil, the green chilli and squeeze of lemon! Using a stick blender, blitz all the green goodness into a delicious pesto! Once it’s a smooth consitancy add the rest of your peas whole and a handful of grated Parmesan! I like to add the peas frozen so they don’t over cook in the oven. They take seconds to cook!