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Portugal born Joao Da Fonseca, a.k.a. J’Something is known to millions of fans for his award winning hits as the lead singer and song writer of South African band Mi Casa. J’Something has won multiple awards with Mi Casa including 8 number 1 singles and 5 SAMA awards. They have hosted countless sold out shows in 31 African countries as well as in Portugal, UK, Netherlands, Italy, and Canada.
In 2014 his passion for cooking came to the fore culminating in two cooking shows; Something’s Cooking & What’s for Dinner that reached over 18 000 000 viewers across South Africa in two years. His spicy authentic Portuguese heritage and hearty homegrown South African food has become his trademark. Most recently showcased as a headline chef appearing next to greats such as Marco Pierre White, Jan Hendrick and George Calombaris.
Currently together with David Higgs he hosts and judges the smash-hit My Kitchen Rules South Africa on MNet prime time. When not performing he can be found at Something’s Cooking by J his first restaurant.
The future is looking sweet for this humble, passionate, talented and creative mastermind.
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.
Patriots & Parasites, completed just days before Smuts’s unexpected death in 2016, is her account of the momentous period known as the Transition Era, through the lens of her 25-year career as a key opposition MP and a respected legislator.
With ambitious breadth and rare insight, she examines:
Reuben At Home offers readers a glimpse into the life and loves of Reuben Riffel when heís not cooking in restaurant kitchens, when heís not running successful restaurants and when heís not behind the TV cameras. This is a personal, honest account of how Reuben feels about food and the way in which he chooses to feed his family and friends in his own home.
It is an unpretentious, accessible, heartfelt recipe book aimed at those wanting to know more about their favourite chef as well as those wanting to cook delicious wholesome food for their families. These recipes, all created by Reuben, were inspired by his memories of happy family meals as well childhood-remembered flavour favourites.
These are tastes he remembers from his past and which he now chooses to share with those he loves.
My Low Carb Kitchen is an easy, accessible, step-by-step guide to living a low-carb lifestyle. It tells you which foods to eliminate, and which to include, to be healthy and full of energy.
With over 50 mouthwatering recipes, weekly meal plans and shopping lists, you will be organised in no time. My Low Carb Kitchen tells you all about:
My Portuguese Feast is filled with nostalgia and delicious recipes for the everyday to weekend feasting and special-occasions, accompanied by Mimiís wisdom, personal stories and culinary advice. Packed with delicious dishes, youíll find out how to make the best prego rolls, prawn rissoles, classic custard tarts and one of Mimiís favourite childhood treats, chocolate salami. Recipes are also inspired by Mimiís travels around the world and will provide many a culinary thrill. These include a very special Argentinian steak, a moreish Mozambican chicken curry and Ė in true Mimi style Ė several decadent desserts. Mimi has been part of the Nando's family, product development and promotional teams for 25 years. She still consults for them today.
67 of South Africa's finest cooks, chefs, gardeners, bakers, farmers, foragers and local food heroes let us into their homes - and their hearts - as they share the recipes they make for the people they love.
Each recipe is accompanied by stunning original photography that captures the essence of our beautiful country.
Featuring over 130 recipes, from tried and true classics to contemporary fare, The Great South African Cookbook showcases the diversity and creativity of South Africa's vibrant, unique food culture.
Colouring books for adults are one of the world’s top leisure (and book-publishing) trends. Quivertree’s unique, all-South African colouring book is beautifully drawn by up-and-coming young SA illustrator Mieke van der Merwe, and enables its interactive users to feed their imaginations with quality creative time.
With intricate illustrations ranging from proteas and fynbos to the Joburg skyline, the Big Five and the Bo-Kaap, this book will help you take a fresh and inspiring new look at the beauty of our diverse – and unique – country.
Na 15 jaar is die imposante Ch‚teau de la Creuzette in aar volle glorie gerestoureer. Sy sit in haar skaduryke park omring deur eeu oue bome waar sy afwagtende besoekers steeds met oop arms ontvang.
Die suksesvolle Feestelike Frankryk het Fransgesinde lesers gaande gehad met stories en smaaklike resepte uit die Franse platteland. Uit La Creuzette se nuwe somerkombuis vloei daar nou ’n magdom kulinÍre heerlikhede wat elke kosliefhebber se mond sal laat water. Buiten die bykans 90 nuwe resepte wat die skrywers in vyf seisoene verdeel (ja vyf!) is daar ’n Kroekboek bygevoeg waarin die twee gashere hul maklike kortpadresepte en wenke met lesers deel – hoe om in die kombuis te kul en te konkel as die kalf in die put is. Hier word elke maaltyd ’n feesmaal.
Dek ’n mooi tafel en skink in kristal. Die storie van ’n Huis is dus nie slegs twee kookboeke in een nie, maar dis ook ’n ryklik versierde leesboek wat die verhaal en die geskiedenis van ’n herehuis en sy mense kleurvol naloop. Kom binne, die deure staan oop ...
It took 15 years to fully restore the impressive Ch‚teau de la Creuzette to her former glory. She continues to rest in her shaded park, surrounded by centuries-old trees, and welcomes her expectant guests with open arms.
The highly successful Festive France caused great excitement among Francophiles, who loved the stories and delicious recipes from the French countryside. Now, the wealth of culinary delights that emerge from the new summer kitchen at La Creuzette are enough to make any gourmand’s mouth water. Apart from the almost 90 new recipes, which the authors have categorised according to five (yes, five!) seasons, there is an additional Crookbook in which the two hosts share their easy shortcut recipes and tips – how to conjure and connive when immediate action is needed. Here, every meal is transformed into a feast. Take a seat a beautifully set table and drink from fine crystal.
The Story of a House is not only two cookbooks in one, but also a richly adorned reading book that traces the history of a manor house and follows the story of its people. Come inside, the doors are open…
When working mother Vickie De Beer’s life changed forever, she and leading paediatric dietician Kath Megaw set about The Low-Carb Solution for Diabetics – and, in the process, developed an arsenal of the most effective systems and day-to-day strategies for practically dealing with diabetes.
Part emotive journey, part cookbook and part medical reference, and all bundled up in the care and love of devoted parents, The Low-Carb Solution for Diabetics is the fruit of their combined findings – at once personal and professional, and essential reading that effectively ‘closes the gap’ for families coping with diabetes. Underpinned by the knowledge that time is one of today’s most precious commodities, Vickie’s meals are simple to shop for, effortless to prepare and, above all, packed with all the essential nutrients growing bodies and minds need for optimal health.
Grouped seasonally and covering all days of the week, from Monday through Sunday (and not forgetting, sauces, treats and drinks), The Low-Carb Solution for Diabetics offers a wide array of choices for every meal of the day and to satisfy all those hunger pangs in between – a happy solution for both busy moms and even busier kids!
"For a couple of months in the near perfect summer of 1990/1991, Jacob Zuma came to stay in my house in Norwood, Johannesburg… Twenty five years later, my former house guest has all but morally bankrupted Nelson Mandela's ruling African National Congress. President Zuma's vision-free leadership, corrupt personal behaviour and attempts to use his political power to distort the judicial system render him no better than Italy's corrupt bunga-bunga partying ex-prime minister, Silvio Berlusconi."
So begins God, Spies And Lies, the most explosive insider’s account since Mandela came to power, a never-before-seen insider’s account of how South Africa got here -- and how things went wrong. It takes you into the room with Nelson Mandela and Thabo Mbeki, into the Oval Office of the US President and the British Prime Minister’s Chequers country estate, as the fate of southern Africa was being set before and after 1994.
Among its revelations are:
John Matisonn has had a bird’s eye view of South Africa’s progress through apartheid and democracy. As a political correspondent, foreign correspondent and one of the pioneers of democratic South Africa’s free broadcasting environment, he interacted with every ANC leader since Oliver Tambo and every government leader from John Vorster to Jacob Zuma. Now for the first time this seasoned and erudite insider reveals the secrets of a 40 year career observing the politicians, their spies and the journalists who wrote about them. As a patriot, he argues that the way to a better future can be found through an unvarnished examination of the past.
It has been 21 years since the dawn of democracy in South Africa. To mark the "coming of age" of the nation, Melanie Verwoerd and Sonwabiso Ngcowa travelled across South Africa collecting the life stories of people born in 1994.
These "born frees" relate their personal journeys, dreams and hopes for the future of the country. The brutally honest voices of these 21-year-olds, challenging and disturbing, as well as funny and hopeful, give an invaluable insight into modern day South Africa.
My Low Carb-Kombuis is ín maklike, toeganklike stapvir- stap-gids tot ín laekoolhidraat-lewenstyl. Dit verskaf riglyne oor watter kos om uit jou dieet te sny en wat om in te sluit vir optimale gesondheid en hope energie. Met meer as 50 watertandresepte, weeklikse maaltydplanne en inkopielyste om jou vinnig op dreef te kry! My Low Carb-Kombuis vertel jou alles oor: Hoe om oor te skakel na ín laekoolhidraatdieet; Hoe om gewig te verloor op ín laekoolhidraatdieet; Hoe ín laekoolhidraatdieet kan help met seliaksiekte, diabetes, chroniese moegheid, glutenintoleransie en inflammasie; Hoe om smaaklike laekoolhidraatgeregte voor te berei, soos bolognaise, laekoolhidraat-broodrolletjies, geroosterde varkvleis, nachoís, amandel-en jogurtplaatkoekies en selfs romerige kaaskoek.
The quintessential South African cooking style, Reuben takes you on a roadtrip through his past from hunting and cooking pigeons on the farms of Franschhoek as a kid, to his travels. In Braai, Reuben on Fire, he challenges you to lift your game above the simple tanning of a chop and burning of boerie. Delving into the business of naming rites, the politics of the braai, the logistics of the braai timeline and the importance of developing a relationship with your butcher, Reuben covers the basics before getting into the meat of the matter. Throughout the book tips and tactics and wine and beer food pairings are dispersed liberally while braai myths are blown out of the water. The dishes are unmistakably South African in flavour and feel. From new versions of standard rockstar South African ingredients to digging deep into the spectrum of what is possible on a braai, Braai - Reuben on Fire is a book for any braai fan keen to take their skills to the next level.
Eat Ting is not a diet book. Rather, it will make you fall in love with timeless African flavours – while also improving your health and wellbeing.
Mpho Tshukudu and Anna Trapido offer healthy eating solutions based on traditional southern African food, and modern versions of timehonoured favourites. From gluten-free sorghum flapjacks to salads featuring low-GI, ancient grains, this book is all about great-tasting South African superfoods. Find out how to cook foraged traditional greens and explore new takes on noseto- tail eating. How about a modernised tshidzimba with oven-roasted tomatoes? Or an updated inhloko with spiced pumpkin salad? Perhaps a comforting bowl of classic mofokotso?
It’s all here, plus many more innovative, delicious dishes that are very good for you too.
The book is a celebration of the South African celebrity and showcases some of the most popular influencers in our country today.
Each image was taken during the making of the television series "The Close Up", which since 2011 has enjoyed an audience of more than 500,000 viewers on E-TV. The information that accompanies each portrait was selected from hundreds of hours of interview footage, offering readers a rare glimpse into the lives of their favourite local personalities.
Among the celebrities featured are:
There are few things that compare to an afternoon curled up with a good book. It is even better if it is followed by a great meal shared with good friends. And the cherry on the top is when, at the end of the gathering, you have a fresh stack of books next to your bed to thrill you for the coming month. But probably the greatest scenario of all is when it was you who hosted book club and everything went smoothly: you did not kill yourself during the preparations for the evening and your guests liked your books and loved your food. I hope this book will help you towards that specific state of bliss.
The idea for this collection of recipes started with the premise that not all readers are necessarily confident cooks. Neither are some social people who want to invite a group of friends or family over for a catch-up or special celebration. This book helps you prepare a great meal for your gathering with a bit of planning and without too much stress. For this reason the emphasis is on dishes that can be prepared and often completed before the guests arrive.
Offering a weaning solution from expert authors based on your baby's sensory personality, Weaning Sense demystifies weaning and, using current research, gives you an easy to use, real food solution.
Grounded firmly in science and using simple and inspiring ingredient combinations with minimal equipment and quick preparation times, the authors introduce a revolutionary way to wean babies. Includes over 50 delicious foolproof recipes.
A funky, proudly Afrikaans cookbook, [in english] combining accounts of farm life, doilies, koeksisters and other Afrikaans icons. Anna Carolina draws on the myriad influences in South African urban culture to present something uniquely contemporary, celebrating a rich heritage.
‘n Anderste, trots Suid-Afrikaanse Afrikaner kookboek waarin vertellinge van plaaslewe, doilies, koeksisters en ander Afrikaanse ikone saamgevleg word. Anna Carolina put uit die tallose invloede van die Suid- Afrikaanse platteland om iets unieks en eietyds, ‘n viering van ‘n ryk nalatenskap, aan te bied.
Obie encompasses a decades-long sweep of his lifeís work and covers the globe. It is part coffee-table book, part travelogue, part autobiography and part storybook, with a bit of philosophy thrown in for good measure. Itís a great photographer, documenter and character looking back through his ever-increasing archive (built up over 60 years) and choosing the images that resonate the most, and which have a story to tell. Obie captures the rare, the human, the wonderful, the cosmic even. And he doesnít just take pictures; he also meticulously records it all in words. His descriptions are often as intriguing, as beautiful or as crazy as his photographs.
Go ahead. Feel smug. With Star Fish in your hands, there will no longer be anything fishy about the seafood meals you produce. In fact, the lip-smackingly good recipes in this book use only the top ten most sustainable fish off the SASSI (SA Sustainable Seafood Initiative) green list.
In this surprisingly funny, surprisingly fascinating read, author Daisy Jones takes you on an epic road trip to meet the farmers, conservationists, fishermen and scientists who will protect the top ten in the years to come.
You’ll visit a vloeking oyster farmer in a wasteland on the West Coast and a high-heeled SASSI scientist.You’ll meet an abundantly bearded kabeljou farmer in Paternoster, a third-generation treknetter in Fish Hoek and an Irish-accented aquaculturist in East London.
(Originally released in 2014)
Meat Manifesto: Proper and Delicious offers a practical and considered guide on how to choose meat, how to butcher it and how to cook it.
Andy believes you can’t sell meat unless you know what to do with it and, in between personal food philosophies and agricultural insights, the book celebrates various cuts of meat, by introducing readers to them and offering delicious recipes best suited to each specific one. Andy smokes, grills and roasts his way through beef, pork, lamb, venison, poultry and even goat as recipes range from exotic (tongue, ears and offal) to basic (how to grill a pork chop).
The book will explain how to make bacon at home but also why you should be eating grass-fed beef, as opposed to feedlot. It will show you how to butcher a chicken at home but also explain how to best cook it. It is meticulously researched but presented in an approachable way. The end goal is to walk people through various meat recipes, sure, but also to strengthen the reader’s relationship with their supply chain by asking them to consider if they really are happy with the status quo.
Always longed to create perfect pickles, relishes and jams? Jampacked shows you how to stock your pantry with an array of irresistible sweet and savoury preserves - and suggests a wealth of delicious ways to use them every day.
Jampacked is divided into two main sections. The first half is crammed with recipes for stocking up your pantry with essential sauces, pickles and preserves. The second explores ways to successfully incorporate these into your favourite daily dishes.
(Originally released in 2012)
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