For pastry chef Alison Greenlees, the kitchen has always felt like home. Her culinary journey began in early childhood, when she licked spoons and mixed bowls in her mother’s kitchen, and continued through high school, when she spent every spare moment baking.
“I just love being in the kitchen. It’s my happy place,” she says. “I knew from a young age that baking was what I wanted to do for the rest of my life.”
Now 24 and living in Sandbaai, Alison is the pastry chef at Hame, a popular restaurant and whisky bar in Hermanus.
Originally from Johannesburg, she enrolled at Capsicum Culinary Studio’s Rosebank campus after matriculating in 2019, drawn to its well-rounded Professional Patisserie Course.
“The course offered everything I wanted to learn—and even things I hadn’t thought of,” she says. “When I toured the campus, the facilities and atmosphere sealed the deal.”
She thrived during her studies, mastering everything from breads and cakes to chocolate and sugar work. Her talent and dedication earned her the “Spirit of Capsicum” award, and she graduated top of her class in 2022.
After graduating, Alison worked at several Johannesburg restaurants before launching a small catering business. When her partner received a job offer in the Free State, she moved to Zastron in the Free State. While in Zastron, she managed a hotel kitchen, trained staff, helped launch a local artisan boutique, and mentored culinary students at a nearby restaurant.
“That experience was incredibly rewarding,” she says. “It reminded me of my own student days and the lessons that still guide me.”
She also began running short courses, including a popular cookie-decorating workshop focused on royal icing.
“It was the most fun I’ve had—demonstrating how a few basic techniques can unlock endless creative possibilities in baking.”
After a year, she and her partner relocated to the Western Cape to be closer to family and explore a new lifestyle. A chance conversation with a potential landlord led her to Hame.
“I mentioned I was a pastry chef looking for work,” she recalls. “Turns out she knew the owner of Hame. I interviewed—and the rest is history.”
At Hame, Alison oversees the daily cake table, dessert menus, and coffee shop offerings, including tarts and cookies, muffins, and more. She works alongside a colleague responsible for croissants.
Looking ahead, her dream is to open her own bakery where she can teach and create in a space that reflects her passion.
“I want to show people how calming baking can be. In five years, I hope to be running that bakery—and starting a family. Creating a flexible space will help me balance both.”
Alison also aims to improve her sugar work skills, but for now, she’s perfecting her favourite: tarts.
“They may not be the most intricate, but I love making them. The possibilities are endless, whether it’s a simple fruit tart or something more elaborate. Nothing beats a homemade tart.”
We tested Alison and asked her to share a recipe for a simple, easy-to-make yet delicious tart. Here’s what she sent us:
Alison’s Apple Tart Recipe
For the pastry
Ingredients
- 200g unsalted butter, at room temperature
- 100g icing sugar
- 300g flour
- 1 tsp vanilla essence
- 1 egg
- Pinch of salt
Method
Cream butter until smooth and light in colour. Add icing sugar and beat together for 1 minute. Stir in the egg and vanilla essence, then add the flour and salt and mix until just combined. Don’t overmix. Wrap in cling film and allow to rest in the fridge for at least 1 hour. While it is resting, make the apple tart filling.
Ingredients
- 4 apples
- 45g flour
- 115g unsalted butter
- 100g brown sugar
- 100g caster sugar
- 1 to 2 tsp cinnamon
- ½ tsp salt
- ¼ cup water
Method
Preheat oven to 180°C. Place all the ingredients in a saucepan and heat until the butter has melted, the sugar is slightly dissolved, and you have a thick but runny consistency. Remove from heat and set aside to cool slightly. While the filling cools, remove the dough from the fridge and using two-thirds of it, spread it out in a tart dish, ensuring an even spread on the base and sides of the dish. You do not need to roll the dough out; just press it into the dish in small sections. Next, peel, core, and slice the apples, and arrange them on the tart base. Use the other third of the dough to cover the apple slices. Have fun with the design for your top pastry, but a simple lattice works beautifully. Roll out the pastry and cut into 1.3cm wide strips. Arrange the lattice on top of the apples, allowing for decent gaps between the pastry to accommodate the filling. Once the pastry top has been completed, grab your cinnamon filling and pour it over the lattice, allowing it to run between all the gaps and gather around the apples. Do not overfill. This filling should not drown the apples; a little goes a long way.
Place in the oven and bake until golden brown. Remove from the oven and allow to cool for a few minutes to firm up the pastry. Removing it from the dish too soon will cause it to break. Serve warm with a big scoop of vanilla ice cream or a dollop of whipped cream.