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Once, chef Brett Ladds was given a cigar by Fidel Castro, he talked weightlifting with Swazi king Mswati III and his cooking made Quincy Jones sing. For many years he also served Nelson Mandela many cups of rooibos tea and made him his favourite meals.
Ladds was the executive chef of the SA government and manager of the presidential guesthouse at Bryntirion Estate in Pretoria from 1994-1999 where he served both Mandela and Thabo Mbeki. It was a naive and star-struck 21-year-old Ladds who started working at the guesthouse in the months before the first democratic election. During this time he was always in the background when struggle stalwarts like Steve Tshwete, Joe Modise and Dullah Omar met Mandela to discuss the future of the country.
This heart-warming book tells of a young man’s coming of age at a turning point in our history. His stories about meeting kings and queens, presidents, rock stars and even the pope are laced with his unique, self-deprecating sense of humour. Of Queen Elizabeth he says it felt like speaking to his gran. “I asked myself, how does all that power fit into this lovely, caring lady?” Of Robert Mugabe: “He never moaned about a thing.”
Then there are the Russian diplomats and their drinking habits and the Saudi-Arabian sheik who had 8 television sets installed in his room and bought 20 blankets at R5000 each for his stay.
It’s a book to make you laugh and cry. And Madiba’s favourite champagne? Pêche Royale . . .
Following the success of her first two books, Inè Reynierse shows you how to manage your weight, reach your health potential and prevent disease. A culinary feast of a book for the whole family packed with nutritionally rich, seasonal recipes that are inspirational but achievable, and an easy way forward. A sustainable smart-carb, grain-free and sugar free lifestyle.
“After about 15 years of fighting, pain, illness, injections, fatigue, tablets, tablets and more tablets … I learned to give my body what it needed to fight by itself, and I started to cope better. The results were less pain, less inflammation and a far better quality of life. In fact the only thing that changed was my diet, and this influenced my whole life.”
Only available in English.
As a working mom, Lisa Clark is constantly on the clock and trying to find ways to cheat time. There are days where she literally mothers her twin tweens remotely from her phone, making sure they have arrived home safely, that they have changed out of their school clothes, that they are doing their homework or are on their way to horse-riding. And when her day gets busier, the last decision she wants to make is what to cook her family for dinner. In Everyday shares some insights into how to provide healthy, balanced and quick recipes for the mom (or dad) on the move!
The book is divided into 10 chapters, each starting off with a basic recipe and then followed by several others that show how to turn one quick meal into several appetising dishes. From muesli, tomato sauce and roasted vegetables to fi sh, chicken, pastry and sponge cake, there is sure to be a recipe to inspire your everyday cooking.
With Himalayan Salt Cooking from Salty Sistas, enjoy easy to follow recipes, with lots of tips and tricks.
Full colour photographs are included by professional food photographer, Roelene Prinsloo. And the comprehensive guide covers cooking on salt in three exciting sections as well as a fourth section dedicated to serving on salt.
Before you start guide:
Four Exciting Sections:
Ideal for anyone who wants to eliminate sugar from their diet, Sugar-Free & Carb-Conscious Living is based on ‘low carb high fat’ principles, with the emphasis on home-cooked, nutritional meals, the recipes will increase satiety, reduce sugar cravings and eliminate the need to snack between meals.
The recipes are suitable for family meals and also take account of the need to have a healthy packed lunch for school or work. Recipes and tips for breakfast get the day off to a good start and there is a varied selection of dishes for the rest of the day.
Sauces, dressings, salads and vegetables – often the key to creating variety in everyday meals – are not forgotten. Sugar-Free & Carb-Conscious Living includes guidance on encouraging children to adapt to a sugar-free diet, tips on how to incorporate alcohol and exercise into your new lifestyle, nutritional information, menu plans, and a short list of foods that are good for you and foods to avoid.
Whole: Bowl Food For Balance is all about healing your relationship with food. Food is not the enemy and neither is your body.
Taking the time to get to know your body, treating it with respect and nourishing it with real fresh food is the single most important thing you can do for yourself. Eating mindfully, cutting out processed foods and embracing the foods that fuel you and leave you feeling energised are all part of the journey to finding happiness with food.
The nearly 90 recipes included in this book are packed with nourishment, providing healthy, balanced and easy meals in a bowl. Many of the recipes are vegan or vegetarian, or can easily be adapted to suit either lifestyle choice. But there is plenty for the meat-eater too, with the added bonus that not only does the food look inviting and uplifting for the soul, it’s good for your body too. There are also snippets of information about some of the ingredients to inform your food choices and why eating fresh, whole foods will benefit you.
Melissa Delport is a Cape Town-based food photographer and blogger who loves to travel. Her food career started when she entered a cooking competition in South Africa. Her love of food was born while learning to cook at her mother’s and grandmother’s knees. After years as a fad dieter, Melissa discovered the path to health and wellbeing. Linking this directly to food and working with health coach Nikita Stallbom, Melissa’s new mindset of mindful consumption was integrated into her food philosophy. Learning to release fear around mealtimes, coupled with her knowledge of food and a desire to share this way of eating, the concept of Whole: Bowl Food For Balance was born, Melissa’s first cookbook.
From sun up to sun down and beyond, chef Liezie Mulder takes us through a day in the life of her iconic Knysna restaurant, île de paÏn.
For every time of day, and every craving in between, there is a meal to nourish, delight, energise and celebrate the craft of good cooking. For Liezie, all the world’s a feast – her dishes are inspired by places she’s travelled to, her childhood and family heritage, whether it’s Bali or Israel or America and beyond. She tells the stories and meticulously guides us through making a range of recipes that, most importantly, always respect the ingredients.
Heard the one about the Fat Professor, the Whole-Food Dietitian and the Michelin-trained Chef who want to change the world? Nope, this is not a silly joke. Far from it. In fact, we hope this book provides some serious answers. We hope it is the beginning of a life-changing journey for many who have experienced inexplicable weight gain, the heartbreak of constant deprivation and yo-yo dieting, or worse, physical illness through poor nutrition.
For decades, the brightest minds in the nutrition and science field have had fat pegged as the bad guy. As a result, many of us have been enslaved by an outdated food pyramid which has pushed us to eat carb-laden and processed food. As the evidence mounts against sugar and processed carbohydrates, it's time to flip the pyramid and break free of the fat phobia.
In this practical guide, we present inspiring success stories, compelling evidence, and simple ways to “eat upside-down”. Forget everything you were taught at school, flip the food pyramid on its head and start nourishing your body the way it was designed to be nourished.
Featuring over 100 recipes, The Gourmet Cookbook celebrates five years of food, and recipes, garnered from the pages of Condé Nast House & Garden Gourmet magazine.
From aspirational yet easy-to-follow dishes by some of South Africa’s top chefs (David Higgs, Peter Tempelhoff, Chris Erasmus) and food icons (Susan Greig, Andrea Burgener, Judy Badenhorst) to the coveted recipes of home cooks as well as the editor’s own specialties, these pages focus on a range of accessible and delicious everyday dishes.
The Gourmet Cookbook is divided into five chapters – Aperitifs & Appetizers, Starters, Mains, Sides & Salads and Dessert. And there are accompanying menu suggestions to tailor-make a stylish dinner party, an al fresco lunch, a festive feast or a laid-back family meal.
Bernadette le Roux is also the author of a number of cookbooks, including the acclaimed Prickly Pears and Pomegranates — co-authored with her mother Marianne Palmer — which won a World Gourmand Award in Paris for Best Local Cookbook (2009). Best known for her uncomplicated 'real' recipes as presented in her second book, Roots, Shoots & Leaves, as well as her engaging voice as author of South African chef Reuben Riffel's Reuben Cooks Local, Bernadette has become known to a wider audience through her editorship of Condé Nast magazine House & Garden: Gourmet. She is also part owner of the family-run Café Roux restaurants in Noordhoek and Cape Town's Shortmarket Street.
Antonia's Way follows on from the success of Antonia De Luca's first book, Leafy Greens Café: Recipes from Our Organic Garden.
De Luca is not only a chef and businesswoman, but also a strident activist for healthy, sustainable lifestyles, and her new TV show and book act as a guide to healthy living from clean water to detoxing, supplements and balance. Antonia's Way contains over 100 vegetarian recipes and is a lifestyle guide that includes:
Antonia De Luca was born at Rocky Ridge, the organic farm in Muldersdrift from which Leafy Greens Café now operates. She studied at Stellenbosch and Bond universities, completed a Life Change Program at Hippocrates Health Institute in Florida, and trained as a raw food chef under Matthew Kenney in Oklahoma, USA. She owns and runs Leafy Greens Café, as well as the Antonia’s health food range she produces at Rocky Ridge. This is Antonia’s second book.
Jan Braai issued a crowdsourcing call in early 2017, and the response from the South African public was overwhelming – from the hundreds of entries received, Jan Braai has curated, tested and included over 80 favourite South African braai recipes. Each entry tells the story of how the recipe came about, why it is special – and of course celebrates the diversity of shisanyama available in South Africa. Shisanyama literally means ‘to burn meat’ in Zulu, and refers to the act of coming together to cook meat on an open fire.
Discover Mzansi favourites such as Bacon Bombs, Baby Back Ribs, Breakfast Pizza, Chakalaka, Brandy & Coke Short Rib, Red Curried Black Mussels, Corn Bread, Mustard Ice-cream with T-Bone Steak, Thokoza Park Chuck, Watermelon Salad and Lamb Jaffles, with loads of other treasured recipes.
To keep within your budget, can be challenging in these days - especially if you like eating out. However, As Good As Eating Out provides the perfect solution: make your own restaurant food at home. It's much more healthy and affordable.
In this cookbook you will find easy recipes for fast food favourites like chicken bites, fish and chips, hot dogs and boerewors rolls, pizza and pasta - and ice cream of course. And if you prefer a diet low in carbohydrates and sugar, even you are catered for. Start planning your menu: choose from soup, salads, wraps, nachos and tacos, stir fries, curries, steaks, bunny chow, lamb shanks and pork ribs to mention a few. And if you worry about basics like how to make pizza dough or pasta yourself, even these topics are catered for. End your menu with dessert, ranging from cheesecake and mousse to malva pudding and panna cotta.
You will eventually see: real restaurant can be affordable - at home.
Do you live in an urban area and want to grow your own organic vegetables, but don’t know where to begin?
Jane’s Delicious Garden is perfect for you – whether you have green fingers or not. Packed with practical advice, time-saving tips, step-by-step instructions and personal anecdotes, this book is for beginners and gardening gurus alike.
With over 200 photographs and detailed information on how to prepare your garden for planting and growing nearly 100 vegetables and herbs, this guide will enable you to feed your family and friends with wholesome, organic food harvested from your own garden.
Johanne 14 explores the secrets of simple, homecooked meals in South Africa’s townships.
Told through the eyes of award-winning food writer Hope Malau, the book features authentic, traditional dishes cooked with love, and acknowledges the ability of countless unsung kitchen heroes – the mothers, fathers, grandparents and siblings – to make culinary magic with often very little.
It is a vital glimpse into South African township life; moreover, it is a celebration of culture, resilience, human spirit, community and family – through the shared meal.
People with gluten intolerance or coeliac (celiac) disease often struggle to find suitable recipes. Gluten-free ingredients can be expensive, making it a challenge to prepare family meals that don’t break the budget. One of the keys to successful gluten-free cooking is knowing which flour will give the best result. In this book, the various types of flours are discussed and a homemade gluten-free flour mix that forms the basis of many recipes in the book is included.
The South African Gluten-free Cookbook presents 100 tried-and-tested recipes that are perfect for everyday meals, as well as for entertaining. Baking and desserts receive special attention, but there are also recipes for great-tasting breads, quiches, noodles and pasta dishes that make use of a variety of gluten-free flours and flour substitutes.
In keeping with current trends, caulifl ower, quinoa and kale feature alongside salmon, pesto and Asian-style chicken, while traditional cooking holds its own with pumpkin fritters, waffles, mince pies and Yorkshire pudding.
All Sorts Of Healthy Dishes features 96 delicious yet healthy recipes for family meals and entertaining.
Author Chantal Lascaris has travelled widely throughout the Mediterranean region and has taken her inspiration from the cuisine of the countries bordering on the Med. As she has always been interested in health and nutrition, she has focused on the Mediterranean diet cooking, which is relaxed, tastes absolutely wonderful and still offers well-documented health benefits. Moreover, she has ensured that all the ingredients are easily available in South Africa. Accompanied by mouth-watering food photography, the recipes will take you on a culinary journey through the Mediterranean zones of France, Greece, Italy, Morocco, Spain and Turkey.
Instead of an expensive travel itinerary, all you need is your kitchen, cooking utensils and a copy of All Sorts Of Healthy Dishes. And if you’re planning to invite your friends, there is even a selection of menus to guide you.
Handmade Gifts From The Kitchen is a delightful gift in itself, as well as a beautiful collection of culinary gift ideas for you to make and bake at home for friends and family.
Indulgent fudge, warming liqueurs, spicy chutneys, sweet and crumbly homemade biscuits … the list goes on. A jar of your favourite preserve or a box of homemade truffles is a delightful way to say thank you to someone special, or for Christmas or birthdays, or indeed for any celebration whatever time of the year. Full of love and originality, the recipes are a pleasure to create and wrap as well as to give. Each recipe has a guide for how long it takes to prepare and make, and the introduction to each offers ideas on how to use it or adapt it for any occasion.
There is a myriad of ideas for wrapping the gifts in a stunning and stylish way, so that every gift is unique.
Many South Africans are affected by insulin resistance or Type 2 diabetes, a metabolic disorder that results in high blood sugar. Diabetes sufferers often think they have to give up a variety of foods, but a combination of diet and exercise can reduce the risk of developing diabetes and help to maintain optimum blood sugar levels. A balanced diet can stabilize blood glucose levels and reduce sugar cravings, and the key is to consume appropriate daily amounts of proteins, carbohydrates and fats.
Delicious, Modern, Healthy Recipes For Diabetes offers solutions for all occasions, from breakfast and light meals to entertaining, plus ideas for desserts and baking. The uncomplicated recipes are in tune with modern food trends and meet our desire for healthy everyday meals that are easy to prepare.
Vulture soup, anyone? Or how about diesel-dipped dog biscuits as a side to some fried python? If you prefer something less severe, then how about having a braai on top of a submarine out in the middle of the ocean?
The South African Special Forces, or Recces, are known for being fearless and tough. Not only must they pass a notoriously gruelling selection course, but once they have qualified as operators, they often spend weeks in the bush living off rat packs and whatever else they can find. This cookbook with a difference combines stories about their experiences in the field during the Border War with recipes from the bush and the sea, and even a few from the kitchen. Fortunately, most meals are edible! These recipe stories offer insight into the scope of activities of the different reconnaissance units, including 4 Recce at Langebaan, 5 Recce at Phalaborwa and 1 Recce at Durban.
Readers will also learn about some of the important life skills needed to be a member of the Special Forces as well as Recce philosophy, such as staying in the moment and being adaptable. This book feeds into the public’s fascination with this elite unit and will help to break down some of the secrecy around the Recces.
Jump on the Bant Wagon and enjoy delicious low-carb high-fat homemade meals!
In this book you will find easy, healthy and budget-friendly recipes for breakfast, lunch and dinner – with special dishes for the colder winter months, when spring is in the air again and for those Saturdays when the cook is off duty. And to top it all off: decadent puddings without the sugar rush.
Join fellow Banters on www.thebantwagon.com for further helpful Banting tips and enjoy a healthy lifestyle.
Research shows that for the first time in history there are more obese people than starving people. Delicious Low Carb, by respected dietician Sally-Ann Creed from The Real Meal Revolution, contains healthy, affordable, practical recipes for low-carb living.
She explains what such a lifestyle entails and how to minimise grains, carbohydrates and sugar. She also discusses issues like fibre and why women battle with food high in fat. It is evident from the recipes for breakfast, lunchbox ideas for kids, finger foods, soup, baking and even pizzas, mains and sides, sauces, snacks, cake and cookies, puddings and beverages that it is indeed possible to make a homemade meal for your family every night.
The writing is also highly readable and accessible.
In The South African Milk Tart Collection Mari-Louis and Callie take a milk tart journey, from its roots to its future – the taste of nostalgia for every South African and the most enduring symbol of our baking tradition.
There really is a milk tart to suit everybody’s tastes and every occasion:
This popular treat is so well liked that it even has its own dedicated South African National Milk Tart Day.
Cooking with fewer or no carbs need not be boring or bland. Ine Reynierse, author of the best-selling Low Carb Is Lekker, has made it her mission to bring back normal dishes to the LCHF menu.
Her unique dough recipes mean that you can start enjoying bread, muffins, doughnuts, nachos, pizza, vetkoek and koeksisters again – but now without the carbs! Her simple and gourmet meals, including local favourites and some global classics, will entice and keep the entire family coming back for more … more healthy meals that is.
If an easy and budget-friendly low-carb lifestyle is what you are after, this book may very well be your best ally for the journey.
Ultimate Braai Master host and chef Bertus Basson shares recipes from his personal and national heritage in his first cookbook, Homegrown.
The book is a celebration of being South African and how embracing his roots has influenced Bertus as a chef, as many of his signature recipes are inspired by his Afrikaans origins. Homegrown also explores how other distinctly South African tastes and flavours have impacted his cooking, influencing his unique take on fine dining for his award-winning restaurants.
The book is filled with stunning photographs and delectable recipes such as Snoek with Apricot Glaze, Beer Braised Pork Belly, Spice Rub for Braaied Brisket, Charred Octopus with Gnocchi and Nasturtium Paste, Tamatie Frikkadels, Koeksister Ice Cream, and Milk Tart Soufflé. These recipes are easy to prepare and are made with fresh, local ingredients.
Debuting in 1980, Platter's Wine Guide is South Africa’s first and still leading wine annual, with total hardcover sales of well over 1.4 million copies, plus more recent digital versions for mobile and desktop devices.
The 2018 edition follows the popular and award-winning Platter’s format, with 941 South African wine producers, merchants and brands being featured, including 48 new ones, along with well over 8,000 locally produced wines.
The guide’s wine descriptions and star ratings are compiled in association with a team of leading wine experts, and include good-value indicators and pointers to Hidden Gems – wines that are interesting, unique, unusual or otherwise worthy of winelovers’ attention. Winelands dining, accommodation and cellardoor tasting options are also covered in detail, along with the full spectrum of tourist amenities, attractions and activities.
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