Retha du Preez Photography

Retha du Preez Photography A Gastronomic voyage through the world’ is inspired by my love for cooking and travelling.

Coffee and tea tasting at Bukit Sari.
17/02/2026

Coffee and tea tasting at Bukit Sari.





Today’s menu: Mood buster juice, flu fixer juice, Nasi Campur and Kare Tofu.
17/02/2026

Today’s menu: Mood buster juice, flu fixer juice, Nasi Campur and Kare Tofu.





After the market came the cooking. Each dish began the same way — aromatics warmed gently in oil, never rushed.Garlic, s...
12/02/2026

After the market came the cooking. Each dish began the same way — aromatics warmed gently in oil, never rushed.

Garlic, shallots, chilli, galangal, turmeric. The base of so much Balinese cooking, layered patiently until the kitchen smelled deep and familiar.Nothing rushed. Nothing wasted.

This is Balinese cooking — layered, intentional, and deeply connected to place.

The Gourmet Passport — learning through cooking, one place at a time.

My first day in Bali began in Ubud, not in a kitchen, but at the market.Before any cooking started, we walked the aisles...
12/02/2026

My first day in Bali began in Ubud, not in a kitchen, but at the market.

Before any cooking started, we walked the aisles with our instructor, learning how to choose ingredients the way locals do — by touch, scent, and instinct.

Citrus was weighed in the hand, not judged by colour.
Garlic was smelled, not inspected.
Leaves were snapped to check freshness.

Dragon fruit, rambutan, shallots, herbs — everything we would later cook was first chosen here.

This wasn’t shopping.
It was understanding where flavour begins

Homemade pizza, straight from the oven.Rustic dough, rich tomato, mushrooms, melted cheese,finished simply with fresh he...
10/01/2026

Homemade pizza, straight from the oven.

Rustic dough, rich tomato, mushrooms, melted cheese,
finished simply with fresh herbs.

Comfort food, made slowly.




These tomatoes are the last of the summer crop. A quick and easy lunch is a slice of rye bread with a bit of ricotta sme...
04/05/2023

These tomatoes are the last of the summer crop. A quick and easy lunch is a slice of rye bread with a bit of ricotta smear, slices of tomato and topped with homemade herb salsa verde.





























I know summer is here when it’s time to harvest the asparagus from our veggie patch. I love young fresh spring asparagus...
26/04/2023

I know summer is here when it’s time to harvest the asparagus from our veggie patch. I love young fresh spring asparagus with home made mustard mayonnaise.





























Anzac biscuits to celebrate Anzac Day. Lest we forget
24/04/2023

Anzac biscuits to celebrate Anzac Day. Lest we forget





























Hawkes Bay farmers market shopping this morning. Fresh figs, honey comb, fresh double fermented baguette and blue vein c...
23/04/2023

Hawkes Bay farmers market shopping this morning. Fresh figs, honey comb, fresh double fermented baguette and blue vein cheese. This is one of the best taste combinations together.




























The best end to a lovely autumn Sunday afternoon is making homemade pizza’s on our Weber BabyQ. This vegetarian pizza’s...
16/04/2023

The best end to a lovely autumn Sunday afternoon is making homemade pizza’s on our Weber BabyQ. This vegetarian pizza’s have a pesto base, topped with mushrooms, spinach, tomato, basil and Bocconcini cheese.






























It feels like ages ago that I have spent time in the kitchen. It is Autumn here in New Zealand and time for comfort foo...
11/04/2023

It feels like ages ago that I have spent time in the kitchen. It is Autumn here in New Zealand and time for comfort food. I baked “adult” chocolate brownies with coffee liqueur. The brownies have a smooth fudge texture with chunks of dark 72% dark choclate.






























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