Gourmet Guide 2016/2017 - Top South African Restaurants, Their Chefs & Recipes (Hardcover)

Discover 100 diverse restaurants from haute cuisine to hot-and-happening. This guide navigates readers from major cities through country escapes en route, high­lighting gourmet getaways, refined dining and fabulous food. It will be sold in national book retailers, tourist outlets, airports and featured restaurants and hotels. It will be the ideal guide for anyone touring SA, but with appeal for locals too, as a keepsake and recipe book.

Jenny Handley is a brand performance specialist, owner of JHP and author of best-selling business books. Her career started with her food studies, and led her through marketing and PR to brand management. She has her own weekly brand column in the Cape Times and is a feature writer and reviewer for Food & Home Entertaining, and other lifestyle publications. Jenny tops up her formal food qualifications regularly with cookery courses globally and is a member of Chaîne des Rôtisseurs. Her blog, Jen’s Journeys of Flavour, reflect her reviews and views, home and away, from markets to Michelin-star restaurants. Jenny is well exposed to the restaurant industry, regularly running her ‘Master Class in Brand and Service Excellence’ workshops.

There is an immense authenticity and credibility tied to the Gourmet Guide 2016/2017, as months of research has been conducted and will continue, to ensure that only appropriate and deserving establishments are included. Initial visits conducted by professional gourmets were anonymous. Each selected restaurant has a write-up that includes a brief description of the restaurant, a map and detailed directions, GPS co-ordinates and a QR code for readers to link directly to the restaurant’s website. The top restaurants will include a recipe of their signature dish. It will navigate the reader from the major cities of Cape Town, Johannesburg and Durban through country escapes en route, covering gourmet getaways, refined dining and fabulous food. There are no hotel or restaurant advertisers, which means all venues are rated on merit alone. There was also no cost for the restaurants/hotels to be included. The prestige and intrigue of the awards programme, the layout and design of the guide and its publicity will ensure appeal to a discerning audience of local and international food lovers and regular restaurant-goers.

The guide is written in an informative yet lively, personality-driven style. Each annual guide will have longevity for the recipe content.