There’s smoke on the horizon – lately I’m being surprised by increasing numbers of unexpected smoky flavours. Over the past few years, smoking has become quite a trend and chefs are smoking the most unexpected ingredients. Last week at Rust en Vrede in Stellenbosch, chef David Higgs created a smoked raisin purée that was spectacularly paired with roast fillet of beef.

My absolute favourite is smoked butter, especially when it’s smothered over fresh hot sourdough with some super smoked tuna and ripe, juicy mangoes. And I’m hoping an adventurous bartender will concoct a smoked cocktail. What about smoking water? You could refreeze it into cubes and serve it with some smoked nuts.

But my smoked pièce de resistance this year has to be the smoked oyster at The Tasting Room at Le Quartier Français. It was the first course of a surprise menu conceptualised by chef Margot Janse – a lightly smoked big bay oyster, chorizo, cucumber and granadilla. It arrived at the table in a tiny bell jar. All you could see was swirling smoke, and then the jar was lifted to reveal the most delicious mouthful of woody, smoky, sea, spicy and fruity flavours – I will never forget it.

Take care, and happy holidays!

Abigail