Joined the team from Groot Constantia for a dinner party at Italian restaurant Zucca in the City Bowl last night, and made a food discovery that even had seasoned journo-cum-public relations consultant Emile Joubert flabbergasted.

This dish, with its Italian-tropical theme, is something that can be easily prepared at home. It is "classy" enough to prepare for your 12 year-old's stork party, and will have guests take to it as readily as your hair do to do-it-yourself colouring kits.

Let's call it the Bravo Anana: hollowed out pineapple with a creamy fish and white sauce filling served layered on tropical-infused mash topped with melted cheddar.

The secret, and appeal, of this recipe is that the contents of the fruit can be kept to feed to guests as palate cleansers, in a pina colada, as a side salad - the options are as beautiful and bountiful as you dare to dream. And forget about matching flavours - the Bravo Anana allows for an exciting intermingling of zests that will challenge even the most traditional chef to rethink its haute cuisine. But it is a bold dish, therefore beware to serve with bland side dishes. I suggest serving it alongside potato and marshmallow salad or green beans sprinkled with crumbled Simba chips as these dishes will also appeal to those who find the Bravo Anana an attractive dining option.

Since the dish is aesthetically daring (the pineapple must be served with its leaf tentacles in tact), be mindful who you serve it to. You don't want to be labelled as a snob. Rather put up a humble act as you carry your dishes from the kitchen. You might be beaming inside, but no-one needs to know.

In terms of wine, this dish must be viewed like your husband, it can be matched with any form of alcohol. Last night the Gouverneurs Reserve was served, but if you do not want to give up smoking your slims and save money needed to buy this wine, you can just as easily match the Bravo Anana with brandy and coke. In fact, the latter might actually be more preferable.

You will be excused for wanting to make this dish every time your daughters fall pregnant, but as this might entail buying a lot of pineapples, feel free to ask your guests to really scrape the ‘pineapple bowl' clean (you won't have to beg them much!) and keep the skeletons in the fridge for future use.

In terms of being economically viable, the Bravo Anana is revolutionary, making this the most exciting discovery in the food and wine world since Nataniël.

The Bravo Anana is the most exciting discovery in the food and wine world since Nataniël.