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.

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.

‘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!

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.

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!

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.

Yes, the keto diet has been around for a while; you’ve heard about it but don’t fully understand the concept and think it’s too expensive. Or perhaps you tried it but were overwhelmed with a deluge of often conflicting information, so you gave up. Possibly, you are following it faithfully but need new inspiration. Besides, there’s always new information coming to the fore. Following on the runaway success of his first book two years ago, Living the Ultimate Keto Lifestyle, Hendrik Marais has decided that it’s time to introduce the ketogenic lifestyle to even more people, while offering devotees a simplified breakdown of the latest trends, and a completely new set of easy and delicious recipes.
 
Keto Lifestyle: Simple  is exactly that – a guide to implementing a ketogenic diet with intermittent fasting – with meal plans that are simple to follow – that makes sense, is both budget- and loadshedding-friendly, and with all the tricks to save you time. You’ll love the tasty recipes and even find ways to entertain your friends with menus that fall within this lifestyle. But there is so much more: nutritional information, advice on exercise and ways to maintain your motivation.

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!

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.

This is Durban curry, continued... a show which has been running since the 1860s, when the first indentured labourers came from India to work in the sugar cane plantations of then colonial Natal. They brought spices, and seeds, and recipes. And when inevitably, the influences and memories of the mother cuisine faded, Durban curry became its own thing.

Recognisably different from its roots: redder, hotter. More tomatoes, more chillis. But growing in its new homeground as it pleased. Varying from cook to cook, chef to chef. That's what we documented in 2014 in Durban Curry, So Much of Flavour. Now, in 2019, we find it's changing again.

Not the classics. They are timeless. But Durban curry is not set in stone. The point about this community dish which has become a national treasure is, precisely and imprecisely, that it has always moved and mutated with the times. It continues, as it did right from the beginning, to respond to new circumstances and needs.

And the point about our first investigation into what made it distinctive is that it was “just a taste". We wrote: “We know there is much more to tell, many more kitchens to visit, and dishes to discover."

"Die resepte in hierdie boek het ek fyn uitgekies. Dit is kos wat ék sien as onthoukos."

Marinda se koskas maak voorsiening vir ontbyt, sop en voorgeregte, brood en beskuit, slaai, seekos, vleis, groente, pasta en bygeregte, nageregte, terte, koeke en ander soetigheid. Lipleklekker kos wat jy in ’n japtrap kan berei sonder fieterjasies of vreemde bestanddele. Die resepte is in eenvoudige taal geskryf vir elke dag se gebruik, vir elke kosliefhebber. Nou kan jy die gewilde aanbieder van Marinda Kook op VIA, se eerste kookboek geniet.

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.

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.

Die pragtig geillustreerde boek is daarop gemik om van enige iemand ’n suksesvolle bakker te maak. Dit is gegrond op basiese baktegnieke en wenke. Die resepte is deeglik getoets en het maklike stappe om te volg. Daar word ook gefokus op die bakgeheime wat min ander bakboeke inhou. Dit sal vir jou die selfvertroue gee om die basiese resepte met gemak te bak en jou stadig maar seker die moed gee om die meer tegniese resepte te bemeester. Om tuis te bak gee vir jou ‘n uitlaatklep, ’n plek om kreatief te wees en geleentheid om iets te kan gee wat jy self gemaak het.

Die resepversameling sluit iets vir elke okkasie in; van kleingebak tot krummelrige pasteie. Lieflike koeke, blikke vol koekies, dekadente terte en eenvoudige skons is deel van die boek se gebak.

Ultimate Braai Master host and chef Bertus Basson shares recipes from his personal and national heritage in his first cookbook, Homegrown.

The book is a celebration of being South African and how embracing his roots has influenced Bertus as a chef, as many of his signature recipes are inspired by his Afrikaans origins. Homegrown also explores how other distinctly South African tastes and flavours have impacted his cooking, influencing his unique take on fine dining for his award-winning restaurants.

The book is filled with stunning photographs and delectable recipes such as Snoek with Apricot Glaze, Beer Braised Pork Belly, Spice Rub for Braaied Brisket, Charred Octopus with Gnocchi and Nasturtium Paste, Tamatie Frikkadels, Koeksister Ice Cream, and Milk Tart Soufflé. These recipes are easy to prepare and are made with fresh, local ingredients.

’n Keur van al Marinda se toekatyd-resepte, die goue gunstelinge waarmee sy grootgeword het! Vier die lewe en dek ’n feestafel wat kreun van oorvloed: beesstert, pasteie, kerrieafval, skaapstertjies, varkribbetjie, doeksagte lamstjops. Brode, patees en nostalgiese slaaie sorg vir bykos. Vir weeksaande is daar lipaflek-pastas en vir suikertande outydse Cremoratert, poffers en vele verassings. En as bonus–konfyte, souse, blatjang en ander inmaaksels staan nou ook hul plek vol in haar reseptespens.

Soos vinkel en koljander, dís Najma Abrahams (Tietie) en Azba Fanie (Nanna). Dié twee TikTok-tuiskokke se hande staan vir niks verkeerd óf stil nie, veral nie vir die kospotte nie. Hul resepte is hartskos – niks fensie bestanddele nie, net geurige regte, egte huiskos met ’n Kaaps-Maleise twist.

Groenboontjiebredie, tamatiekos, split pea-sop en selfs die vergete sagobredie, blomkoolbredie, panfrikkadel, Nando’s-hoender, broodpoeding en dhaltjies eerlik gemaak, sonder fieterjasies – dit is mos die onopgesmukte huiskos waarna elkeen verlang. Die kerries is natuurlik ook daar – suikerboon-, hoender-, dhal- en mincekerrie, breyani, noem maar op. Snoek-in-die-oond, kerrievis en seekos-paella (times are tough, ’n mens moet maar ’n paar maande of so spaar daarvoor, sê die twee siezas) bring die see in jou kospotte. Vir “broke week” is daar sakpas-randrekkers soos dhanya-soesys, eierkerrie en spaghetti-en-sardyne. Tietie se peperminttert en lemon meringue is uit ’n ander wêreld en Nanna se braised skaapnek sal enige onthaaltafel laat kreun van smaakgenot. Mavrou, Tietie se lamsvleis-weergawe van dié tradisionele gereg wat in die Kaaps-Maleise kultuur by troues voorgesit word, is ’n tydlose treffer.

En moenie van die happies en lekkernye vergeet nie – dis nou die “soet en sout” waarmee Mzansi se mense grootgeword en die lewe om elke hoek en draai gevier het. Watertand-verleidings soos bollas, flapjacks, skons, snowballs, patatkoekies, sweetcorn fritters en vele meer. Samoesas en roti’s kry variasies in geure en kleure om van te droom. (Só sê Tietie: Roti is baie versatile – eet dit met kerrie, masala steak of selfs as ’n poeding. Dis tog te lekker met strawberries, strawberry jam en cream.)

Nou ja, as jy nie so ’n tuiskombuis geken het nie, is jy waarskynlik reeds daaraan voorgestel op Tietie en Nanna se kookprogram, Tietie en Nanna kook op VIA, kanaal 147 op DStv, of in hul stories en kwinkslae op Instagram en TikTok.

Met Tietie en Nanna se onfeilbare resepte, perfek beproef, kan elkeen weer huiskos, soos ons ma’s, oumas en tantes dit gemaak het, in hul eie kombuise opdis.

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.

Bibby’s – More Good Food embraces approachable food made with thoughtful consideration. Devoid of intimidating complexities, the recipes are for the most part appealingly simple, versatile and straightforward. Many of the recipes are plant-centric without being exclusively vegetarian. Expect an abundance of textural contrast and funky flavour enhancers.

The book is divided into nine vibrantly fresh chapters, influenced largely by Middle Eastern and Mediterranean flavours. The author advises on what constitutes a well-stocked pantry and how to maximize its potential to the fullest. The busyness of weekdays is balanced with slower weekends, when a few gentler hours in the kitchen are just what’s needed. The doors are thrown open to hospitality, marrying food and creative tablescapes, setting the tone for intimate at-home gatherings. Meticulously crafted menus ensure a seamless transition from start to finish, with classy cocktails, traditional breads, resplendent mains and swoon-worthy desserts.

​All the recipes are beautifully styled and photographed by the author herself. If you’re after food less ordinary, this is the book for you.

With this great new book, The South African Air Fryer Cookbook 2, you can delight friends and family at breakfast, lunch, supper or any special occasion with delicious takes on classic South African dishes.

Best-selling author Louisa Holst knows what the air-fryer market wants and has brought local flavours to the fore once again! Recipes include springbokkie cheesecake, brandy-and-coke chicken wings, snoek and apricot filo samosas, and a fish-finger Gatsby for the hungry kids that they can whip up themselves. Chicken peri-peri pie, gammon (yes – it can be done in the air fryer), roast lamb, buttermilk rusks, pavlova and mini fruit cakes are yet more of the mouthwatering dishes in the book.

Die lugbraaier is ’n veelsydige kombuistoestel wat toenemend gewild raak. Baie mense gebruik lugbraaiers net om voorafbereide kos soos krummellaaghoender of bevrore vis en aartappelskyfies gaar te maak, maar dit kan ook vir talle uithalergeregte, selfs gebak, ingespan word.

Die boek fokus op ou bekende gunstelinge soos malvapoeding, bobotie, appelkoos-snoek met soetpatats, melktert en boerewors met chakalaka, om net ’n paar te noem.

Alles word in die lugbraaier gaargemaak.

This book is an all-encompassing guide to everything Jan Braai currently knows about braaing. It is a celebration of this wonderful South African tradition, in which 15–20 million South Africans participate each year on 24 September on National Braai Day. To celebrate the 20th anniversary of this cultural event, Jan Braai has put together more than 200 recipes that can be cooked over and enjoyed alongside a wood fire.

Divided into 20 chapters, the book includes recipes for traditional favourites such as classic potjies, steaks, burgers and ribs, to less conventional dishes prepared on the braai, including pasta, pizza, salads and desserts. Every dish is delectable and the accompanying photography will have your mouth watering, and your family and friends clamouring for a get-together around the braai fire while you put your braai skills to the test. Jan Braai’s clear instructions and no-nonsense attitude to the art of braai will ensure that even newbie braaiers will easily pull off these recipes.

There is something for everyone in this book. Readily available ingredients mean it’s a breeze to put the meals together, as most items are probably on hand already, or can be sourced with minimal effort or a quick trip to the supermarket.

Also available in Afrikaans, as 'Atmosvuur'.

Topverkoperskrywer Louisa Holst weet wat die lugbraaiermark wil hê en het weer plaaslike geure na vore gebring!

Resepte sluit in springbokkie-kaaskoek, brandewyn-en-coke-hoendervlerkies, snoek- en appelkoosfilo-samosas, en 'n visvinger-Gatsby vir die honger kinders wat hulle self kan opslaan. Peri-peri-hoenderpastei, gammon (ja – dit kan in die lugbraaier gedoen word), gebraaide lam, karringmelkbeskuit, pavlova en mini-vrugtekoeke is nog meer van die watertand geregte in die boek.

The air fryer is a versatile kitchen gadget that has grown in popularity over the last few years. Essentially it is a small countertop convection oven that cooks food quickly and efficiently. While many people only use their air fryers to cook pre-prepared food like crumbed chicken, or frozen fish or chips, it can actually be used to prepare many tasty dishes, even for baking!

In The South African Air Fryer Cookbook, we focus on all things local, with favourites such as malva pudding, bobotie, apricot snoek with sweet potato, milk tart, and boerewors with chakalaka, all prepared in the air fryer.

You’re sure to find your most cherished South African dish in this fabulous collection of recipes.