‘This is more than just a cookbook; it is a celebration of culinary creativity and a testament to Ollie’s exceptional talent and zest for life.’ – Ivor Jones, head chef at Chefs Warehouse BeauConstantia.

There’s one thing that Chef Ollie doesn’t do easily and that’s follow rules. He likes to challengeconvention and try new things, often at the spur of the moment. This attitude to life hasfiltered into his cooking style, which he enthusiastically shares with you in this aptly titled book, Freestyle Cooking with Chef Ollie.

Ollie cooks with feeling and taste. His recipes are quick and easy, and designed to inspire rather than intimidate. With this book, he aims to show home cooks that just by using the bestand simplest ingredients, you can create dishes that scream with flavour. Whether he’s making you sweat with his Hot and Sour Prego Roll or transporting you to Indonesia with his Sambal Matah Fish en Papillote, Ollie proves that the secret to exceptional dishes lies in the layering of flavour and understanding the basics of cooking.

Each of the six chapters in Freestyle Cooking with Chef Ollie represents a distinct part of Ollie’slife and is accompanied by a lesson he’s learned along the way, as well as a QR code to a playlist of songs that all form part of the culinary adventure.

With recipes ranging from Proper Durban Lamb Curry, Banging Lamb Chops and Rooibos Honey Basque Cheesecake to 30 Clove Garlic Chardonnay Chicken, the Double Oklahoma Smash Burger and Banana Dom Pedros, Ollie reminds us that cooking is meant to be fun.

So put on your tunes, pour yourself a glass of wine and enjoy!

Spices weaved their way into my kitchen and somehow my collection seems to flourish regardless of the homes and locations I’ve lived in. From the author and chef of Cooking for my father in My Cape Malay Kitchen, comes a cookbook that chronicles her adulation and reverence for spices. Cariema Isaacs’s affinity for spices emanates from her Cape Malay heritage and her time spent cooking and baking in her grandmother’s kitchen in Bo-Kaap, the Cape Malay Quarter in Cape Town. Thus, at a very early age she understood the tastes derived from cumin and coriander, the pungency of fennel, cloves and star anise, and the piquancy of chilli powder, cayenne pepper and masala blends. Spice Odyssey showcases a multitude of beautifully written recipes with some familiar spices from her Cape Malay heritage and fresh aromatics from her travels to India, Turkey, Malaysia, Sri Lanka and the Middle East. ‘From east to west, north to south, the routes and journeys travelled from shore to shore by slaves and explorers, travellers and traders, the story of spices emerged and the spice odyssey began.’

Met Low Carb is Lekker Drie sit Inè Reynierse die reis voort wat sy in 2015 begin het toe haar bekroonde kookboek, Low Carb is Lekker, die land stormenderhand verower het.

Inè se resepte voorsien in die behoefte vir koolhidraatbewuste, suikervrye en graanvrye maaltye, maar plaas die klem op hoër voedingswaarde en gesonde eetgewoontes. Vir haar geregte het jy nie spesialiteitsbestanddele of duur kosplaasvervangers nodig nie.

Omdat sy op ’n klein Bolandse dorp woon, het sy geleer om kreatief te wees met wat sy byderhand het: vleis en suiwel van goeie gehalte, en die varsste groente en kruie. Haar slaaisouse, doopsouse, souse en glutenvrye meelmengsels vorm die grondslag van ’n voortreike verskeidenheid resepte vir van ontbyt tot aandete en van weekdaggesinsmaaltye tot naweek-onthaalkos.

Danksy haar fokus op die verbetering van algemene gesondheid en welstand is Inè se resepte ideaal vir enigeen wat elke dag van die week goeie kos op die tafel wil sit.

Huiskos is Herman Lensing se sesde kookboek en volg op die uiters suksesvolle Dit Proe Soos Huis, wat in 2019 verskyn het en in 2020 benoem is deur die SA Boekpryse vir beste niefiksieboek.

Huiskos vertel – in sy eie woorde – die storie van Herman se 34 jaar op hierdie aarde. Anders as in sy ander boeke deel hy hierdie keer ook resepte wat hy by sy vriende leer ken het en by mense op vele reise deur Suid-Afrika.

Huiskos bevat meer as 80 resepte, van ontbyt tot hoofgeregte, van bykosse tot vleisgeregte, van koeke, koekies en beskuit tot nageregte (soos trifle, roomys en selfs basaarpoeding). Elke hoofstuk weerspieël Herman se liefde vir kos en vir mense, met staaltjies waarin jy jou kan verkneukel. Dis alles pretensielose resepte met bestanddele wat jy van Pretoria tot in Pofadder kan kry.

Huiskos is nes jy Herman se kombuis ken: kos wat almal kan saamkook.

Onezwa Mbola is a passionate food enthusiast who believes in the power of home-cooked meals to connect people and create lasting memories. As a mother with roots in rural life, she shares this love for food not only with her son but also with her wider family, using the kitchen as a space for bonding, learning and nurturing.

In A Food Love Story, she traces her culinary journey, from her mother’s kitchen in her Eastern Cape seaside village, to destinations around the world, and back home again. Her wholesome recipes will inspire her million+ social-media followers as well as newcomers to explore the joys of cooking.

Cooking Lekka takes the reader on a heartfelt journey through Cape Malay and Indian fusion cooking, largely inspired by Thameenah's popular cooking show "Ja Daddy Kan Lekka Eet".

Growing up in a richly multicultural family, Thameenah brings soulful recipes that connect generations and cultures, blending spices and flavours that speak to the vibrant heritage of South Africa.

From her early cooking days inspired by her mom's Indian roots to her love for Cape Malay flavours, each recipe in this book is crafted to be approachable and full of flavour, perfect for anyone looking to bring warmth and joy to the table.

Embark on a culinary journey through South Africa with renowned chef Warren Mendes as your guide. Food Trail South Africa invites you to savour the vibrant flavours and diverse dishes discovered on Warren’s gastronomic expedition through the country.

From bustling markets to hidden kitchens, this cookbook unveils his take on authentic local recipes and brings you an array of exciting new recipes inspired from his travels.

Indulge in the essence of South African cooking and bring its delicious traditions into your home.

A passionate team: an allergy specialist,a paediatric dietician, and an occupational therapist collaborate in developing a practical way to guide you, sorting the noise from the science and helping your family thrive.

It includes over 70 delicious foolproof recipes using simple and inspiring ingredient combinations with minimal equipment and quick preparation times.

Kamini Pather first exploded onto the South African culinary scene as a participant and winner of the second series of MasterChef South Africa. Since then her life and cuisine journey has taken her down various paths, and although she always remains grounded and grateful to her heritage, she is not solely defined by it. As Kamini herself says, ‘All Dhal’d Up is a collection of ancestrally-derived recipes that have been updated through ingredients and techniques –the old world has been given some fancy.’

The concept of good-mood food leans gently into health, while ‘Indian-ish’ is a perfect nod to her ancestry, but fused with other cultures and their influence on the food she likes to eat. So although you will find traditional recipes, such as potato curry with nigella seeds, hot water roti and rasam, as well as the Sunday-standard meal of chicken curry, they are flanked by the delights of cauliflower rice lamb biriyani, panko-crumbed patha wraps, bacon dhal, pudhina hummus and rosewater ice-cream sandwiches with pistachio cookies.

Ever mindful of the demands of busy lives and consciences, Kamini has ensured that the recipes are simple to follow, and are mindful of healthy ideals and sustainably sourced ingredients.

Embark on a culinary journey with Elmarie Berry that blends the vibrant flavours of South Africa with the rich heritage of Middle Eastern cuisine, guided by the cherished recipes of her Lebanese Granny. In this cookbook, tradition meets innovation as generations collide around the dining table, creating unforgettable moments with every dish.

With a focus on easy yet flavourful recipes, this cookbook is your go-to guide for effortless entertaining – from casual gatherings to special celebrations, each recipe is designed to impress without the fuss, ensuring that every meal becomes a cherished memory.

Featuring stunning photography and styling, this book not only tantalises the tastebuds, but also inspires you to create unforgettable dining experiences. Whether it’s a laidback alfresco meal or a grand family affair, allow The Table to be your trusted companion in crafting
special moments around the table.

In partnership with The Noakes Foundation and the Eat Better South Africa initiative, the bestselling The Banting Solution is now in an easily accessible format!

Due to readers' requests for more basic recipes and a user-friendly format, The Banting Solution is now available in a size that fits every pocket. This little guide will provide all the tips and advice you need with which to start, successfully conclude and maintain your Banting lifestyle. The Banting Pocket Guide includes a chapter from Banting's most respected and passionate supporter, Prof. Tim Noakes; answers your most pressing questions; busts the myths that have cropped up around Banting; provides helpful meal plans, Banting-friendly food lists and recipes; teaches you how to Bant on a budget, making this lifestyle accessible to everyone; and much, much more. Most importantly, it teaches you how to get rid of those unwanted kilos and keep them off forever!

Easy to pop into your handbag or pocket, The Banting Pocket Guide is set to kick-start your new Banting lifestyle!

In Brood & Botter neem Nic van Wyk jou op ’n kosreis van 21 jaar, sy kulinêre mondigwording.

Die boek herinner aan Kook en geniet, met die klassieke manier van kosmaak en basiese kookmetodes, maar Nic neem sy resepte ’n stappie verder: onthoukos soos groenbone met witpepersous, Ouma se boontjiesop en mieliepap met botter, suiker en melk.

Sy onopgesmukte restaurantkos gaan jou verras met dieplekker geurkombinasies en sy hartskos weerspieël sy voorkeur vir eerlike kos sonder fieterjasies.

Aleit Apteit is ’n boek gevul met stories van die geliefde Aleit Swanepoel. Kom reis en kook saam met hom met ongeveer 50 resepte uit sy pen.

Die Sondagaand voor Aleit se afsterwe was hy volstoom aan die gang, besig om onder meer sy alombekende lamsboud gaar te maak. Die bestanddele is gekoop en die span was reg vir ’n week van kosmaak. Kom beleef saam die nostalgie, sy spesiale menswees en die heerlike kos wat hy nie net smullekker kon maak nie, maar ook mooi kon laat lyk: die ‘Aleit-Way’. Deel sy hartskos – veral sy Sondagmiddagetes in sy ouerhuis, net soos sy ma dit gemaak het. Dit was spesiaal vir hom, en hy wou dit graag oordra en met sy mense deel.

Hy het aande gesit en skryf, en dit dan baie opgewonde aan sy span gestuur en gesê: “Julle! Ek het nog ’n storie!!”

Aleit Apteit is ’n hoofstuk van sy nalatenskap en ’n manier waarop hy vir altyd in mense se hart, kombuis en lewe kan voortleef. Dit is ’n pragkookboek, maar ook een wat deel van jou kombuis se bestanddele moet uitmaak – gevul met bekende hartskos en bypassende stories geskryf deur ’n legende.

Dive into the world of air frying with celebrity chef Herman Lensing and discover why this versatile gadget is your new best friend in the kitchen!

For his latest cookbook, Herman has selected his top 100 air fryer recipes that will take your taste buds on an unforgettable adventure. From mouthwatering breakfasts, sultry side dishes, succulent mains, boujee baking and delectable desserts, his creative flair and culinary genius shine through in every dish.

Starving for meals that are quick and easy to prepare? Look no further. Whether you're a novice cook or a seasoned pro, this book is packed with fun, flavour, and fabulousness.

Our Indian ancestors forged a culinary story unique to South Africa. Bringing with them spices, countless unwritten recipes and an unbreakable spirit, their story is one of indenture, resistance and resilience, one that has shaped the rich, complex heritage of South African Indian cooking.

Madame Curry is celebrity chef and TV personality Yudhika Sujanani’s journey through these culinary traditions and the bold, aromatic flavours that define South African Indian cuisine. This collection of recipes celebrates both beloved heritage dishes and the popular favourites that have become part of our shared national palate. Beginning with abundant, generous recipes fit for a feast, the book then turns to sweets and savouries prepared with reverence and sacred intention for religious gatherings. It concludes with well-loved comfort foods and homely treats, classic family favourites served alongside sophisticated, aromatic bakes.

Dust your apron with flour, let the spices stain your fingers, and allow Madame Curry to show you how to cook with your hands and your heart.

A scientist, a nutritionist, and two chef-athletes – the crack squad behind The Real Meal Revolution have walked or in some cases run the hard yards through the gauntlets of nutritional science and self-experimentation. The revelatory stance and the mouth-watering recipes in this book is the result of their experience combined with overwhelming scientific evidence.

Part myth-busting scientific thriller, part mouth-watering cookbook, the goal of the real meal revolution is to change your life by teaching you how to take charge of your weight and your health through the way you eat.

It advises on how to get:

• more energy
• less (or no) cravings
• no hunger
• weight loss
• much better health in every aspect
• better blood glucose and insulin readings
• enhanced athletic performance
• increased mental focus
• better sleeping habits

In Timeless South African, renowned cook and food writer Ilse van der Merwe has compiled a list of the top 101 iconic South African dishes – meals not only seen as ‘heritage food’, but dishes that are still relevant, recognisable, loved and prepared in many South African communities today. Well-researched and based on formal and informal discussions with chefs, members of the public and food lovers of different backgrounds, this book celebrates the country’s diverse cultures and culinary traditions, highlighting the history of each recipe as well as the modern ways in which they have been reinvented.

The dishes in this book – whether humble or celebratory – are paired with classically styled and vibrant photos.

Do you know your vetkoek from your amagwinya? Or your koeksisters from your koesisters? And do you know the interesting histories of bobotie, the gatsby, hertzoggies and Durban naan?

The more we share our food and our stories, the more we’ll be able to celebrate what unites us: being South African.

What if the secret to more energy, stronger immunity, better digestion and weight loss didn’t lie in a supplement, but rather in your gut? This book is part handbook, part recipe book, built entirely on scientific research and made for real life. It's not a fad diet. It’s a clear,
evidence-based guide to healing and supporting your gut, using practical strategies, real food and small steps that create lasting change for you and your family. You’ll learn:

• to understand your gut biome – explained in easy terms by a medical professional;
• how your gut and microbiome influence nearly every part of your health, from digestion and brain function to skin and immune resilience;
• why so many people damage their gut lining, and how to protect and rebuild it which foods and eating patterns truly support gut health;
• how to make and use fermented foods like yoghurt, kefir, sauerkraut and pickled vegetables, even if you’re a beginner;
• and how to build a gut-supportive, family-friendly food plan.

In its essence, Bella’s Kitchen is a love letter, to those people important in her life, and to herself. Yes it’s a cookbook, but it’s also more than just another book of recipes built around a theme.

Isabella Niehaus has written this as a musing on every stage of her life, from her days growing up in the rural Free State, through glamorous globe-trotting fashion editor and loving mother, then successful restaurant host, to the award-winning and beloved author she now is.

The beautifully photographed chapters reflect the recipes that best complement this journey (including some from her foodie friends), suitable for every occasion, but delicious, instinctive, adventurous and unique – just like Bella herself.

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.

Jackie Cameron made her first biscuits under the watchful eyes of her grandmothers. Now she is able to pay tribute to them by including some of their cherished recipes in Baking With Jackie Cameron. But she wouldn’t be an award-winning chef if she didn’t take a recipe and make it her own.

Jackie has applied her formidable culinary skills to some of her favourite recipes, presenting the reader with a selection of recipes that are utterly delectable, yet reassuringly familiar. Covering everything from biscuits, breads, pies and quiches for family meals, to celebration cakes and delectable desserts, Baking With Jackie Cameron is a book no keen baker should be without.

Drawing inspiration from, Soweto, Mama D and her gran's cooking, Chef Nti realised that in order to talk to a new generation she had to reinvent these flavours in a fresh, innovative way.

Chef Nti - My Modern African Kitchen embraces this concept, celebrating food that is proudly South African.

ABOUT THE AUTHOR:

Nthabiseng Ramaboa has lived many lives – in business, fashion and now, food.

Her credentials include, but are not limited to, partnerships with brands such as Fatti’s & Moni’s, Nespresso and Le Creuset; she is also AEG’s national ambassador and most recently Chef Nti was the South African ambassador for BBC’s Lifestyle Channel. Chef Nti became a household name when hosting The Perfect Ace – a cooking show on etv.

In 2014 she began a new career in the culinary industry, starting with a year of food research in Los Angeles. This inspired real, genuine love and passion for both homecooked meals and fine-dining experiences. Chef Nti is a restauranteur, food and beverage product developer, entrepreneur and fashion designer.

Fast-forward to 2019 and Chef Nti speaks to a few hundred -thousand fans online and is the proud owner of her very own restaurant, Taste Kitchen; located in Joburg's Maboneng Precinct. Taste Kitchen hosts intimate, bespoke events showcasing Chef Nti’s take on traditional African meals

A comprehensive guide to more than 150 delicious, nutrient-rich foods which, when eaten as part of a balanced diet, boost our immune system, improve our health and reduce the risk of disease.

From asparagus to zucchini, maca root to shiitake mushrooms, chickpeas to pomegranates, buckwheat to brazil nuts, the book covers fruits and vegetables, seeds and grains, herbs and spices, nuts, seaweeds, mushrooms and more. A wealth of detailed information is provided on why these foods are good for us, as well as how to maximise their benefits and incorporate them easily into our daily meals.

Written in Jane's practical and entertaining style, and full of fascinating titbits about the history and origins of what we eat, the book also covers health aspects such as food sensitivities and the importance of gut bacteria, kitchen and pantry basics, plus useful tips on smoothies, sprouting, juicing, dehydrating, fermenting and healthy cooking. And for those keen to grow their own superfoods, there is also gardening advice.

Lekker & Goed is Carmen Niehaus se nuutste kookbook nadat sy reeds meer as twintig kookboeke uitgegee het.

Dit is ’n lekker-eet-boek met ou bekendes en nuwelinge wat gesonder gemaak is om steeds heerlik te kan eet sonder om skuldig te voel – net soos Carmen aan huis eet. LEKKER & GOED sluit ook ’n paar resepte in wat lae-koolhidrate bevat, glutenvry en vegetaries is en bevat heelwat vars en ongeprosesseerde produkte.

Carmen strewe na ’n gesonde lewenswyse en haar kookfilosofie en grootste uitdaging is daarom juis om alledaagse kos gesonder te maak sonder dat dit smaak of geur inboet. Die uitgangspunt is amper ’n tipe Mediterreense eetstyl, eerder as ’n dieetboek of ’n gesondheidshandleiding.

Air-fryer queen Louisa Holst knows what the market needs and is back with a bang – featuring delicious meals ready in just 30 minutes! Enjoy lip-smacking Biryani chicken salad, zesty Hake and jalapeño bake, Pork chops with roasted chakalaka and flavour-packed samp and beans sausage stew. This book delivers bold flavors with minimal effort. And to finish on a sweet note? Yes, there are delectable desserts too – all prepared in just 30 minutes!