24/07/2026
There’s a reason they’re called Jan’s Bitterballen. 💙
Golden, crispy, deep-fried perfection with a rich, savoury filling of slow-cooked beef, fragrant herbs, and creamy béchamel, served with a generous dollop of German mustard. 😍
But these aren’t just any bitterballen. They’re named after Jan, Tineke & Ben's brother—who spent countless hours perfecting the recipe, tirelessly tweaking the consistency until every bite was just right. His passion, patience, and dedication are what make this dish so special. 🥰
Jan is now sharing his culinary talents in Australia, and while we miss having him in our kitchen, a part of him will always remain here at Dixies. Every serving of Jan’s Bitterballen is a tribute to the chef who created them and the memories we continue to share. 💙
Jan Tuzee