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Originating from the Swakopmund Post Office and running north for 108 miles, Namibia’s coast is dotted with mile markers. Weathered painted stones whose numbers have grown rich with meaning and legend, and are now inseparable from the places they signify.
David Higgs, co-owner of Marble restaurant, celebrated chef and co-presenter of My Kitchen Rules, grew up along this coastline. For him, Mile 8 is a special marker as it is where he caught his first fish and his food journey began. This is his story, beginning in the small, coastal town of Walvis Bay, through the cowboy kitchens of Cape Town in the 90’s, to the heart of South Africa’s lush winelands, and culminating at Marble, a culinary tour de force in the heart of Johannesburg.
With over 90 dishes and 150 recipes influenced by the journey of Higgs’ career, Mile 8 is a culinary adventure bringing together the unique and interesting flavours of Southern Africa. Impala Tartare, Snoek & Apricot, Amadumbe & Chakalaka, and his version of the classic Malva Pudding are just some of the delights to be found in this wonderfully illustrated book.
Set a Table is Karen Dudley’s newest offering, following in the footsteps of her ground-breaking and much-loved Week in The Kitchen books.
The recipes are carefully selected to showcase exceptional flavour, but are easily achievable at home. Many of the recipes are well-loved signature dishes from The Dining Room that have been developed for home cooks to share. The Duck Salad with Cashews or the Seared Salmon Sashimi with Vietnamese Caramel are as triumphant as the Asparagus Avgolemono and the Indian-Spiced Cauliflower with Coconut Coriander Relish. These are recipes that are loved by makers and tasters alike.
In addition to the splendid recipes, Karen considers the importance of inviting people into your home to eat around your table. The photographs are rich and beautiful, shot by the extraordinarily talented Claire Gunn, who manages to convey the intimacy and sumptuousness of actual dinner parties thrown by Karen in her home and at her restaurants, The Kitchen and The Dining Room.
This is a beautiful book which will draw people in with its visual allure, win their hearts with Karen’s entertaining and insightful observations and have people buying extra copies to share with their friends for its irresistible originality.
So just who is Bertus Basson? A dreamer, successful entrepreneur, braaimaster, genius, fanatic or chef extraordinaire? He is, of course, all of those things.
This extraordinary cookbook, beautifully photographed by the legendary Claire Gunn, follows the success of Bertus’s first cookbook Homegrown, now almost out of print. But this one is different. In it you will feel the drive and energy of this whirlwind of a man. The book offers inspiration to those of us who sit, mouths agape, wondering just how Bertus and his remarkable wife have so successfully built multiple restaurants. It presents an inside look into these restaurants from the story of the beginnings and growth of signature restaurant Overture, to Spice Route, wildly popular with the tourist crowds, and Spek & Bone, the small-plate wine bar in Stellenbosch, through to his love affair with burgers and just how De Vrije Burger was conceptualised and brought to life.
Being Bertus Basson, or BBB as this book has fondly become known, is a combination of all that makes up Bertus. There’s a bit of entrepreneurial spice; a dollop of the practical advice that makes him such a successful restaurateur. For all those who’ve eaten or who’ve dreamed of eating at one of the restaurants so beautifully photographed in the book, here’s how to do it. The recipes will surprise you with their simplicity and quirkiness, show you just how to step beyond the usual and how to look at food, South African food in particular, in a whole new light.
Once you’ve read Being Bertus Basson, there’s no going back to banal food experiences.
Following on the success of Veld to Fork, Gordon Wright’s first book, Karoo Food is bigger, better and tastier than ever, with more recipes, stories and anecdotes about life and food in the Karoo.
Once again, Gordon takes you on a Slow Food journey, via your taste buds, to foodie-nirvana. Tracing the origins of ingredients and the stories behind the dishes, this is a selection of recipes and inspirations from the important people in his life. It’s a mix of the old and the new and a tribute to all those lovely people and their marvellous food over the generations that have helped foster his love of cooking.
This book is a must-have for cooks, foodies and aspiring home chefs.
Nigella Lawson is a champion of the home cook and her new book celebrates the food she loves to cook for friends and family. The recipes are warming, comforting, and inspirational, from new riffs on classic dishes - including Chicken Fricassee and Sticky Toffee Pudding - to adventures in a host of new dishes and ingredients, from Aubergine Fattet to White Miso Hummus.
At My Table includes dishes to inspire all cooks and eaters, from Hake with Bacon, Peas and Cider to Indian-Spiced Chicken and Potato Traybake and Chilli Mint Lamb Cutlets; plus a host of colourful vegetable dishes, like Eastern Mediterranean Chopped Salad and Carrots and Fennel with Harissa. No Nigella cookbook would be complete without sweet treats, and At My Table is no exception, with Emergency Brownies, White Chocolate Cheesecake and a Victoria Sponge with Cardamom, Marmalade and Creme Fraiche set to become family favourites.
As Nigella writes, 'happiness is best shared' and the food in this book will be served and savoured at your own kitchen table just as it is at hers.
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.
Jamie Cooks Italy is a celebration of the joy of Italian food. Jamie wants to share his love of all things Italian with accessible, best-ever recipes for Classic Carbonara, Salina Chicken, Stuffed Focaccia, Baked Risotto Pie, Pot-Roasted Cauliflower and Limoncello Tiramisu. This is about bringing the pleasure and passion of the world's favourite cuisine to your kitchen at home.
Featuring 140 recipes in Jamie's easy-to-follow style, the book has chapters on Antipasti, Salad, Soup, Meat, Pasta, Fish, Rice & Dumplings, Bread & Pastry, Sides, Desserts and all the Basics you need.
The recipes are a mix of fast- and slow-cooking, familiar classics with a Jamie twist, simple everyday dishes and more indulgent labour-of-love choices for weekends and celebrations. Whether cooking for yourself or cooking for friends and family, the aromas and tastes will transport you straight to the landscapes of Italy. Viva Italia!
The beloved South African outdoor and travel magazines, Weg! and go!, aren’t only favourites for their off-road tips and photography of far-flung destinations.
The magazines have distinguished themselves too for their local-is-lekker finger-licking recipes, perfect for the camp-fire or home-braai. In this new cookbook, we bring together the most popular braai recipes from the magazine archives, edited by well-known foodie Aletta Lintvelt. Braai Time is a big, bold braai guide filled with delicious ideas for Summer 2019. Both magazines have circulations of over 55 000 readers monthly and go! has over 10 000 Facebook followers. Brand extensions have previously done well for the magazines.
- On the grill
- In the pot
- In the pan
- Sides and salads
- Breads and braaibroodjies
What’s not to love about sheet pan cooking? It is super- convenient, healthy, easy on the washing up and, as Liz Franklin proves here in 101 inspired meat-free recipes, big on flavour!
More and more of us are cutting out animal protein and products from our diets, or at very least reducing them. Liz Franklin reveals how all manner of truly scrumptious dishes can be created when oven, sheet pan and vegetables conspire. Most of the recipes are built on a rainbow of roasted vegetables, grains, cheese and vegan sources of protein, but there are also recipes for things you might not associate with oven cooking too, such as fabulous fritters, glorious soups and the best- ever baked porridge.
Taking their lead from dishes enjoyed all around the world, recipes include delicious dishes from the Mediterranean, Middle East, Africa and the Americas as well as ideas designed to showcase your own local seasonal produce.
Veganism is a growing phenomenon on the culinary scene. The South African Vegan Cookbook is the first of its kind locally.
In it you will find everything you need for a vegan lifestyle: from basic information such as the definition of veganism, why it’s good for you, answers to common questions, the essential equipment, vegan alternatives for everyday products, the pantry essentials and resources to learn more. The family-friendly recipes are easy to make and are made from locally-sourced products. This cookbook includes recipes for breakfast, snacks, lunch, tea time, the braai, entertaining and late-nights feasts.
Think decadent chocolate granola and overnight oats, kale chips and cauliflower bites, easy-to-make couscous salad, lasagne and stir-fry as well as South African favourites like milk tart, banana loaf, macaroni-and-cheese and chicken burgers. And to top it all: chocolate mousse, date balls and truffles.
Vegan 101 – good for your health and the planet.
In Boerekos met ’n twist gee Annelien ’n kwyllekker kinkel aan die eenvoudige, voedsame huiskos wat jou ma, ouma en oumagrootjie gemaak het. Dié 140 familieresepte vir soppe, souse, groente-, vleis- en nageregte én gebak en spenstreffers is getoets, bevat g’n vreemde bestanddele nie en sit die “resep-met-’n-les”-konsep voort wat haar gelyknamige blog en Facebookblad so 'n sosialemediasukses maak. Boerekos met 'n twist kan beskryf word as 'n kompakte 21ste-eeuse Kook en Geniet vir besige mense.
Hierdie boek is ook beskikbaar in Engels HIER
Annelien se kookboek-program begin op VIA, DStv kanaal 147 vanaf 9 April 2018 om 18:00.
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.
Die beste resepte van die gewilde potjiekosreeks op Via. Van eenvoudig tot deftig, goedkoop tot duur – maar altyd gesellig en watertand lekker. Resepte vir voor- en hoofgeregte, bykosse en selfs nageregte, alles op die vuur. Potjies soos geroomde mossels, volstruisnekkerrie, lamskenkel, waterblommetjiebredie en ’n uithaler sjokalade-toringkoek! Met ’n verskeidenheid brode, om die laaste lekseltjie sous op te skraap – dus mos nou lekker!
An authentic Turkish cookbook by the owner of the Turkish restaurant Anatoli in Cape Town.
Travel with Tayfun Aras to Turkey and get to know him and the food tradition he grew up with better. Tayfun, who made South Africa his home in 1998 after marrying an Afrikaans girl, Louise, shares the restaurant’s most popular recipes. The dishes range from simple mezes and delectable main courses (lamb dishes and kebabs) to fabulous desserts (baklava and kadayif) and drinks (Turkish coffee and tea and the national drink raki). All ingredients are readily available in South Africa.
Get to know Turkish food tradition and culture as well as the heart of Turkish food: complex, honest food shared with Turkish generosity.
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.
'These are my go-to recipes when I want to eat well at home. My great hope is that they will inspire you to get cooking to improve your own health whatever your personal goal.' GORDON RAMSAY
The dream combination - a Michelin-starred superchef who is also a committed athlete. Gordon knows how important it is to eat well, whether you're training for a triathlon or just leading a busy active life. And just because it's healthy food you don't have to compromise on taste and flavour.
The book is divided into three sections, each one offering breakfasts, lunches, suppers, sides and snacks with different health-boosting benefits. The Healthy section consists of nourishing recipes for general wellbeing; the Lean recipes encourage healthy weight loss; and the Fit section features pre- and post-workout dishes to build strength and energise.
This is the ultimate collection of recipes that you'll enjoy cooking and eating, and will leave you in great shape whatever your fitness goals.
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.
Hierdie 3 resepteboeke sal jou inspireer om kos met liefde te maak. Vinnig, maklik en lekker!
Lekker Vir Later Plus - Annette Human
Maklike Maaltye Uit Nina Se Kombuis - Nina Timm
Tuis Kos Uit Die Tuin - Sonja Jordt
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.
Packed with show-stopping dishes for the weekend and special occasions, this is the ultimate in indulgent food.
Learn and master the dishes made in the famous caff on Southend pier by Jamie and his star-studded guests. From Party-time Mexican tacos with zingy salsa and sticky BBQ British ribs, to Steak & Stilton pie and the Ultimate veggie lasagne made with smoky aubergine, we're talking about big-hitting, crowd-pleasing recipes that everyone will love.
Peppered with beautiful photography of the pier and café, bringing that wonderful sense of seaside nostalgia, this is certainly a visual as well as a culinary feast. It's all about sharing and celebrating the joy of good food. Treat yourself and your loved ones to this incredible selection of full-on weekend feasts from Jamie.
Before actors and Food Network stars Jazz, Jake, Jurnee, and Jussie Smollett conquered Hollywood, they spent their childhood crisscrossing the United States. Moving coast to coast thirteen times, they car-tripped to small towns and big cities across America.
But no matter where they lived, two things remained constant: their incredible family feasts and the long, wooden kitchen table where they shared food and lived their lives. Each time they arrived in a new home, their mother would transform planks of hard wood into a smooth, varnished butcher block table in a beloved ritual that took three days. That hand-crafted table would become the heart of the Smollett clan, where the most important and cherished events and accomplishments, no matter how large or small, were honored, and where holidays were celebrated: Christmas, Easter, Passover, Chanukah, birthdays, milestones. With a mother from New Orleans and a Jewish father from New York who met and married in California, the Smollett kids were exposed to diverse culinary heritages and grew up open to all the deliciousness the world had to offer.
In this warm and personal book, the Smolletts invite us all to take a seat at their table and enjoy the good times and good food that help families thrive. The Family Table includes more than 130 delicious, comforting recipes that pay tribute to their past and present, including:
These favorite recipes from the Smolletts are suitable for intimate dinners and fabulous feasts alike, but more than that, The Family Table is a remarkable portrait of a loving, all-American family, rich with traditions that they continue to build to this day.
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.
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