Razena and Simone Avatars

Real Food

Flavorsome and easy delights cooked from scratch in a home kitchen

  • We believe that you don’t want to spend a few hours every day of the week on a complicated home cooked meal for yourself or your family and friends, because frankly, life is too short!
  • We know that you are concerned for the health of your loved ones and want to serve them wholesome, delicious food with easily available fresh (or frozen) ingredients, and without the additives and preservatives that are prevalent in most ready meals or junk food options.
  • We believe that we can take charge of our own wellbeing and achieve a balance between delicious and nutritious eating, without denying ourselves the pleasure of eating what we like, in moderation.

Slow Travel

Ethical and Responsible travel that encourages local cultural connections

  • We believe that the best way to learn about a people and a culture is through their food and food customs and that you are more interested in history, culture and unique experiences than listicles; or either of us posing like gazelles gazing soulfully into the distance.
  • We believe that every traveler has a responsibility to the environment and people that we encounter, to either leave them unscathed by our presence or to somehow add value.
  • We know that travelling is not cheap or accessible to everyone but ‘a change is as good as a holiday’ as Razena’s father used to say.

Mindful Living

Attentiveness and awareness about all aspects of a compassionate life, healthy mind and active body

  • We believe that our health is inextricably linked to the foods that we consume and that many of the highly processed staples are making us less healthy than we could be.
  • We believe that there is more to being happy and healthy than a number on a weighing scale and that our mental, emotional and spiritual health are intertwined.
  • We know that small changes in lifestyle and diet can bring about big changes in quality of health and life, and will share our own experiences in the hopes that it can shed some light for those living with Rheumatoid arthritis or similar inflammatory diseases.

The road to fulfillment and wellness

How do we find balance? Between our jobs, our obligations and responsibilities to family and our own happiness and contentment?

The basic building block of every successful business unit is every individual within the unit who works to make it a success. And to be successful, every individual must live up to their full potential and fulfill the requirements and expectations for their role. This is the same in a family unit, where every individual must be at their best health and fulfilling their potential for the family unit to be content and happy.

For Razena it means balancing her work life with a personal life that is as stress free as possible, and that includes hobbies and activities that bring joy. It also means ensuring that she keeps her mind and body energized with fresh whole foods that do not make her feel ill or sluggish or that aggravate the symptoms of rheumatoid arthritis.

For Simone it means finding her own place in a world hostile to young graduates and forging her own destiny with limited resources. It means showing courage and persistence in the face of rejection and knowing her own value even when the naysayers and doubters abound. It means exploring her creative side and putting into words her love of her home town and capturing it’s beauty in her images.

Razena and Simone avatars

About Razena

Her years as an expatriate worker in the Middle East have given her a better understanding of other cultures as well as an appreciation for her own Cape Malay heritage and it’s traditions… some of which were born out of the financial hardships of a marginalized minority who made ends meet in whatever way they knew how. A community that took care of each other, and where no one allowed their neighbour’s family to go hungry when their own children were fed.

About Simone

A yearning for financial independence and a desire to utilize her training and skills led Simone to establish a travel and hospitality business  that showcases the culture, food and communities of the Mother city to the rest of the world. Armed with a diploma in Travel and Tourism and her professional training as an accredited tour guide, she loves to show visitors to Cape Town the city as she knows and loves it. Simone is also an accomplished food and portrait photographer.

About Our Readers

Tantalise My Taste Buds readers want an authentic voice that brings well written recipes and travel chronicles to life through captivating story-telling and creative pictorial content. We connect with and empower our readers by sharing honest and reliable information based on tried and tested recipes and actual experiences.

Some say bon appétit, others say sahtein to wish someone a hearty meal… we say Bismillah – also as an invitation to join us to learn more about our connections to our homeland; our origins; and the culinary practices and traditions of our people.

If any of the recipes or travel tips appeal to you and would love to keep in touch please like our Facebook, Twitter, Pinterest and Instagram for more updates. To get new recipes and travel tips delivered straight to your inbox, join our club and subscribe to Tantalise My Taste Buds via the sign up box.


  • Reply
    April 30, 2023 at 12:23 pm

    Hi there
    I just wondered if you had a cook book I could buy? Would love to give one as a gift to my partner as he loves your recipes!

    • Reply
      Razena Schroeder
      April 30, 2023 at 9:25 pm

      Only the free ebook for now, but if you subscribe to our mailing list via the signup box on the right hand side of the page, we can keep you informed when it becomes available 🙂

  • Reply
    July 22, 2022 at 2:58 pm

    would love a malay curry recipe olease Warm regards,

    • Reply
      Razena Schroeder
      July 22, 2022 at 4:26 pm

      Hi Arlene. You can search for Cape Malay lamb curry recipe in the search bar on the top of the page and it will take you straight to the recipe.

  • Reply
    Carl Heugh
    June 5, 2022 at 10:52 pm

    Hi there.
    Thanks for this Website and beautifully written articles and like you. I Love Food!

    I don’t know if I’m barking up the wrong tree but if I don’t ask then I’ll never know.

    My nephew and I have been on this quest to find out about our ancestors for the last couple of months but frankly the more we research the more confusing it becomes. Apparently there’s a German connection, then Wales and then Scottish . I’m so confused.

    It was by pure chance that I came across your article about your ancestors , and you mentioned the surname Heugh
    and I wondered if you could help.

    But first allow me to introduce myself . My name is Carl Heugh. Son of Raymond Heugh and Hilda. Growing up my dad never spoke much about family. All I remember as young kid visiting a family member in Sybrand Park (I think. I could be very wrong about location because i was about 10) where they slaughtered a sheep. in my lifetime I can only recall visiting his family on 3 occasions. The other occasion was in Grassy Park visiting an uncle Michael .

    For some reason . Now I would like to find out more and reunite with long lost family .

    I do recall my dad mentioning growing up in Hartfield village with his mom Johanna Mary Robertson (MAIDEN surname is Heugh ).

    I could trace my Grandmother DOB the 2.2 1925 but couldn’t trace her father Christian Heugh records. There’s so many. I didn’t know which one was her father.

    Anyway, Let’s leave it there for now. instead of me going off with information that has no affiliation with you.

    If you perhaps have any information that could help me that would greatly appreciated.


  • Reply
    July 7, 2019 at 1:17 pm

    Need advice and help! Want to do one food walk and which would you suggest in Istanbul? I am a vegetarian!
    Thank you

    • Reply
      Razena Schroeder
      July 7, 2019 at 1:21 pm

      Hi there

      All the Culinary Backstreets food tours have meat on them but many of the stops have options suitable for vegetarians. Always mention your dietary requirements so that they can accommodate where required.
      The tours with the most vegetarian options are possibly the Born on the Bosphorus tour or Culinary Backstreets of the Bazaar Quarter. The Culinary Backstreets tour post has all the tours listed for you to decide. https://www.tantalisemytastebuds.com/culinary-backstreets-tour-istanbul/

      • Reply
        Asa Martin
        June 2, 2021 at 2:42 pm

        Dear Razena
        You may not remember me Asa Martin Allenby Drive Retreat.
        I was friends with lovely mother and knew your father as well.
        Your parents Feriel & Amien Schroeder,your mum had a hairdresser in Retreat.
        Your mum came to visit me when I lived in Sydney Australia.
        Only respond if you are that Razena shukran for listening

        • Reply
          Razena Schroeder
          June 2, 2021 at 2:44 pm

          Aunty Asa, I have been thinking of you for the past few months! I’m so happy to hear from you. I had wondered how I could contact you and if you’d even remember me. Of course I remember you! My mother loved you and always spoke of you with a smile on her face.

          • Nadia
            February 19, 2022 at 11:05 am

            Hi Razena I need a good tip I’m always on the lookout for a lovely koesister recipe as I do make and doughnuts , but pls advise I’ve made koesister awhile ago and I don’t like a oily koesister how can I prevent this also I do remove and shake off the excess oil then lay them on roller towel for a few hrs , also don’t film my surface scared will also get oily koesister pls advise , Shukran

          • Razena Schroeder
            February 19, 2022 at 11:09 am

            Anything fried is going to be oily. But the consistency of the dough and the heat of the oil makes a difference in how much oil it sucks up. If the oil is too cold it tends to suck up more. I usually check if the oil is hot enough by putting the back of a wooden spoon into it. If I see bubbles it’s usually hot enough to fry the dough. I also don’t use flour when I’m shaping the balls. I hate how it makes the oil foamy after a few batches. That’s why I use the clingfilm and oil. It doesn’t make it more oily since it’s going into it later anyway.

  • Reply
    July 30, 2018 at 2:27 pm

    Beautiful blog…

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