Banting has moved on since the Real Meal Revolution, and wow what a success story it is... By watching the detail an estimated millions of KG's have been lost and health has returned to so many.

Rita Venter, (founder), Kim Blom and Natalie Lawson are the darlings of Banting 7 Day Meal Plans Facebook group, spreading love and kindness and in so doing turning lives around.

They are not scientists, doctors, or nutritionists but decided to take back their health and help others do the same. Through extensive research, personal testing and adapting where necessary, they regained their energy, their bodies and their lives.

The group has over 1,6-million followers, it grew by 100 000 members last month. It has 3M interactions per month. It's the largest nutrition group in the world on Facebook.

Wie sou kon raai dat Jan en sy boeke wêreldbekend sou word vir braai! Die braaikoning is terug met ’n splinternuwe boek en dié keer ondergaan die nederige braaibroodjie ’n gedaantewisseling of twee. Vind liplekker hoender-, beesvleis-, vegetariese en veganistiese braaibroodjie- en burgerresepte wat jou gesin sal laat terugkom vir nog! En moenie dink Jan het van die suikertande vergeet nie, die boek bevat alles van soet tot sout, alles oor die vuur – dis mos nou lekker!

Faaiza Omar, a self-taught baker, is passionate about baking all things deliciously sweet and has curated her favourite cakes and bakes in her debut book, My Sweet Life.

Inspired by flavours from Paris to Peru, Faaiza bridges the gap between baking enthusiasts and pastry chefs, with easy and advanced recipes, simplifying techniques.

Bursting with beautiful bakes, My Sweet Life is a mere taste of Faaiza’s repertoire, and has everything you’ll need for a tea party with friends or your dessert table when entertaining at home. Think delicate petits fours, celebration cakes, cheesecakes to brioches, ice creams and delectable desserts, My Sweet Life is the only baker’s book you’ll need to satisfy a sweet tooth.

40 Years of iconic food is the product of Dorah Sitole’s culinary journey, which began growing up in the townships and led to her becoming the exceptional food icon that she is today. Each chapter features various stages of Dorah’s fascinating life, with recipes to match: traditional African, Township, Pan-African and Western. Let this cookbook be your companion in the kitchen, lift your spirits, challenge you a bit or just simply make you smile!

It was predicted that when Jan Braai’s first book, Fireworks, was released in 2012 that the book would become a staple classic in the South African cooking canon. Who could have guessed that Jan and his books would become world-renowned for braai brilliance.

With the rising popularity of that quintessential South African braai accompaniment, the humble braaibroodjie, Jan decided that it was time to focus on what is more than a cheese and tomato toastie and highlight the extraordinary meals you can braai with bread. It’s helped that the world is no longer so kak-scared of eating bread!

Find delicious chicken, beef, vegetarian and vegan braaibroodjie and burger recipes that will keep your family coming back for more!

Super Natural pivots around an abundance of vegetables and natural, whole foods, celebrating seasonal produce, good fats and whole grains, pulses and legumes, and foods that are almost entirely free of refined carbohydrates and sugars.

Best of all, the recipes are accessible, easy, budget friendly, beautiful and delicious. And for Sarah Graham's loyal army of fans, Super Natural is a guide to living well and eating mindfully - a continuum of her highly popular cookbook Wholesome, which is
heading towards its fifth printing.

Besides the health benefits of eating more vegetables and, ultimately, fewer animal products, Sarah also has a more altruistic motive, that of caring for our planet and being more aware of where our food comes from and how our eating impacts our world.

The recipes in this book can be used every day of the week for that one main course we cook daily, whether we’re cooking for the family or entertaining our friends. Divided into just three chapters – Meat, Poultry and Seafood – the recipes range from well-known classics to modern dishes, many with a Continental influence. All are prepared with the author’s flair for home-cooked, hearty and delicious meals.

Plate would make the perfect house-warming gift for those relatively inexperienced in the kitchen, but even seasoned cooks will find inspiration.

In Kitchen Queen, Lucia Mthiyane – influencer par excellence – takes her followers on a very unique culinary journey by elevating the everyday to the extraordinary.

She shares her wisdom, stories and recipes with so much passion, it’s almost tangible. This unique publication in itself will be a trendsetter for other influencers!

Many people want to lose weight and are looking for the easiest way to do so. When it comes to weight-loss programmes, one of the excuses most frequently heard by dieticians is ‘I don’t know how to prepare the right meals’. This book provides a solution to that.

In A Slimmer You Cookbook, the author presents recipes for 1000 kJ meals to suit individual preferences, family circumstances and budgets. It demonstrates that by monitoring your portions, you can cook for a family, eat healthily, and enjoy a variety of foods, all while achieving your goal of losing weight. But eating correctly is not just about following a recipe or meal plan; we need to understand how what we eat affects our health. The introduction includes topics such as BMI and cholesterol, how to balance daily food intake with physical activity levels, the role of carbohydrates, proteins and fats in our diet, making the most of ‘free’ vegetables, and tips on how to interpret food labels.

Contents: Introduction; Breakfast; Salads; Soups; Chicken; Meat; Fish; Pasta; Preparing starches; Versatile vegetables; Meal plans; Store-cupboard essentials; Frequently asked questions.

Cape Mediterranean food/cooking is a South African style of cooking and entertaining influenced by one of the oldest and arguably also the healthiest cuisines in the world. It has developed naturally from within the Western Cape due to its Mediterranean climate and the abundance of classic Mediterranean-style local produce.

This book features more than 75 delectable recipes, from breads, dips and tapas, to lavish salads, succulent roasts, freshly made pastas and heavenly desserts. The recipes bring seasonal produce to the fore and the balance of dishes and ease of preparation will have you inviting friends and family over in no time to share in this veritable bounty.

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.

Izelle Hoffman is on a mission to change perceptions about food and to increase awareness of the benefits of eating the right foods and choosing a life of health and wellness. Did you know, for instance, that the humble sweet potato contains anti-inflammatory properties and regulates blood sugar levels? And that raw honey isn’t simply a sweetener – it has antifungal and antiviral properties as well?

In Mindful Eating, Izelle encourages you to rethink what you put in your body in a fun, healthy way, and demonstrates that living a healthy lifestyle doesn’t mean that your diet needs to be boring and restricted, especially where vegetables are concerned. By sharing her recipes for energising breakfasts, quick weekday meals, sweet baked goodies, classics with a healthy (Izelle-approved) twist and family favourites, among others, Izelle aims to help you take back control of your wellbeing.

Packed with delicious, nutritious and deceptively simple recipes, Mindful Eating is more than a cookbook; it is an inspirational and motivational guide to leading a healthy lifestyle through good eating.

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.

Chapters include:

- On the grill

- In the pot

- In the pan

- Sides and salads

- Breads and braaibroodjies

The Colour of Wine isn’t just another book about picturesque Cape vineyards. Instead, it tells the remarkable story of South Africa’s transition from apartheid to democracy through the personal journeys of black winemakers. Woven through their stories are interviews with wine producers and politicians, chefs and sommeliers, connoisseurs and teachers, drinkers and tasters.

The book, twinned with the documentary film The Colour of Wine (included on DVD), explores the turbulent history of winemaking in South Africa, and the varied careers the industry has to offer. Wine doyen John Platter offers insights into where South African wine is now, and where the industry needs to go. You’ll also discover a rich array of local recipes that complement South African wines.

The Colour of Wine gives a taste of the changing world of South African wine.

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.

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.

Welcome to the SuzelleDIY Recipe Book! These pages are full of my favourite recipes that I have gathered and created over the years, from my Ouma’s old classics to my own creative recipes that will get everyone talking at your next dinner party! You will find scrumptious desserts, easy dinners, fun and delicious twists on South African favourites (bobotie balls anyone?) as well as a few wonderful recipes from special guests who also wanted their recipes in the book, shame.

This cookbook is for everybody! If you are a master chef or a mini chef, if you only know how to use the microwave or even if your meals always come out looking a little bit rustic, there’s something in this book for you.

So pop on your aprons people! It’s time to use your own creativity and make some delicious kitchen magic happen. DIY? Because anybody can!

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.

Mastering the kitchen can seem pretty intimidating, especially when confronted with Instagram and TV chefs who seem to do everything with ease while, at the same time, relating a cute anecdote on camera. I've found that what most people want is simply to learn to prepare delicious and visually appealing food - the kind that will gain likes on social media - which is what inspired this cookbook.

This book was written and compiled with YOU in mind, and takes into consideration all the different occasions a South African kitchen might have to cater for. The recipes use simple ingredients that are probably already in your pantry or fridge, and if not, they’re readily available in all our favourite grocery stores.

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.

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 . . .

A generation of young adults have come to know, love and depend on Help! There’s a Stove in My Kitchen, Annabel Frere’s first cookbook. That same generation has graduated to the young professionals who now need to entertain on a somewhat more sophisticated level. Author Annabel has been through all these stages with her own daughters and once again provides a repertoire of tasty and relati vely simple recipes for events ranging from impromptu gatherings to well-organised occasions.

Much emphasis is placed on good planning, as well as preparing foods in advance so that the cook can spend as much ti me with his or her guests, rather than in the kitchen on the day itself. Attention is also given to texture and presentation, with plenty of tips and suggestions for effortless entertaining. Where dishes may seem to be more complicated, Annabel is an expert at demystifying them. And of course, no party is complete without the right liquid accompaniments so there is a chapter on some delicious cocktails, both with and without alcohol.

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!

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.

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.’