Op die agterstoep van Marianas eet 'n mens happie vir happie met 'n uitsig op die plek waar jou maaltyd gebore is - nou word dié lekkerte in 'n boek omskep.

In 2000 het Mariana Esterhuizen en haar man Peter op die pragtige klein dorpie Stanford 'n restaurant - Marianas - oopgemaak. Sedertdien het dié restaurant een van die land se top-eetplekke geword en is hulle maande vooruit vol bespreek met smulpape wat van heinde en verre soheentoe optrek. Mariana volg die tuin-na-tafel beginsel en gebruik groente, vars kruie en vrugte uit haar eie tuin. Die pragstuk van 'n boek, ingedeel volgens die seisoene, bevat: gunstelinge uit Mariana se kinderdae, die restaurant se top-disse, gunstelinge uit die groentetuin, en gunstelinge van klassieke kokke (Mariana is 'n passievolle kookboekversamelaar).

Resepte dek die volle spektum: artisjok-geregte, soppe, kerrievis, koekstruif met bessies, gemmerbier, en vyekonfyt - alles selfgemaak!

Full colour and unique cookery book. A way to share food and recipes across cultures and generations in South Africa. A collection of recipes of indigenous foods prepared by generations of women. This unique book captures the richness of the culinary traditions of this charismatic land and its friendly communities. Here you will find original recipes from a wide collection of the different ethnic groups across the length and breadth of the country. All recipes were tried and tested in their respective regions before inclusion in this book. Catering to tastes from the cautious to the adventurous, the recipes are grouped by region, straightforward, and based on widely available ingredients. Discover and try out exotic and exciting foods using both traditional and modern ingredients while you learn snippets of the numerous languages and marvel at the varied costumes. What better companion for the traveler than this collection of recipes provided by the women of the different cultures? The book takes a journey through indigenous foods from 11 South African ethnic groups (Tswana, Sotho, Pedi, Tsonga, Zulu, Ndebele, Swati, Venda, Xhosa, Khoisan and the Afrikaans).

Brekfis met Derrich en Adelie bevat al die gunstelingresepte van Derrich Gardener en Adelie Ludik soos gehoor op Brekfis met Derrich, Saterdae op RSG.

Met hierdie pragtige volkleur resepteboek kan jy elke dag van die week saam met Derrich en Adelie kook. Lesers kan net die beste van hierdie resepteboek verwag wat deur die ICA (Institute of Culinary Arts), onder leiding van Letitia Prinsloo (hoof), Inemari Rabie (dosent en stilis) en die derdejaar sjefstudente saamgestel is. ICA is gelee in die asemrowende Banhoek wynland van Stellenbosch waar hul wereldklas opleiding en internasionaal geakkrediteerde kursusse aanbied.

ICA het oor die afgelope 20 jaar 'n reputasie van die hoogste standaard gevestig en word gereken as die beste sjefskool in die land.

Die Koekiefles is ’n versameling van meer as 90 resepte vir koekies en beskuit wat spesiaal vir die tuisbakker saamgestel is. Die resepte is getoets en geskik vir enigiemand wat nie kan wag om hul koekieflesse en -blikke vol te maak nie. Die resepte is gebruikersvriendelik en glad nie ingewikkeld nie – enige iemand kan dus die koekies bak, nie net ervare bakkers nie. Die Koekiefl es herinner aan die dae toe ‘koekiebak’ terapeuties en ’n belangrike deel van die lewe was.

The perfect book for helping to prevent and manage allergies in children.

Sylvie Hurford, shows how you can delay children's exposure to allergens, allowing the body to mature enough to process the agents of incipient allergy. Informative and beautiful, this book appeals to all senses.

Yummy recipes such as Celebration cake, Carob muffins and much more will assist mothers to treat there young. Also included are chapters for sleep time and for the ill.

Yum-mo is the culmination of Carina Truyts’s own experiences as a young cook in a house full of hungry students, given credence by her training as a professional chef.

This fun and contemporary cookbook will inspire beginners to jump in and discover the joys of cooking – from picnic foods for alfresco eating to baking cookies as a team. It will also show you how to turn a flop into a triumph, even in the smallest apartment or shared kitchen.

This book:

• Gives detailed instructions and includes full-colour photographs
• Explains basic cooking techniques
• Includes recipes for everything from breakfast to soup, pizza and pasta, fish and meat mains and, of course, something for those with a sweet tooth
• Covers options for vegetarian meals, end-of-the-month budget dishes, what to do with leftovers and even hangover remedies
• Contains recipes for simple, everyday meals to feasts for entertaining friends

Die Kokkedoor-wenners (Tiaan en Mynhardt) se eie resepteboek wat ook aansluit by hulle TV-program genaamd Makietie.

Die boek bevat dertien feesgeleenthede soos ’n boekklubete, ’n “vintage rugby-ete” (met Schalk Burger), ’n karnival-kinderpartytjie, ’n moderne braai in die wingerd en ’n tradisionele familie Sondag-middagete.

Elke geleentheid bestaan uit ’n volledige spyskaart met die heerlikste resepte en die pragtigste tafelversierings.

Favourite recipes from a seasoned vegetarian who has learnt through trial and error. Mellissa Bushby is not a trained chef, but her passion for food, and for living life mindfully, is evident throughout the book.

For many non-vegetarians, the thought of giving up meat is a step too far, but Fresh From The Vegetarian Kitchen will tempt even the most dedicated meat-eater to try ‘meat-free Mondays’. Mellissa presents food that sustains and nourishes both body and soul, with a selection of recipes that are perfect for family meals as well as entertaining.

Through the pages, we imagine that mealtimes at the Bushby’s yield a table groaning with garden-fresh salads, healthy main dishes, home-made breads and bakes, and luscious desserts.

Jade de Waal caught our attention as a contestant in MasterChef South Africa with her delicious food and lively personality. Coming from a family that simply loves food, Jade is passionate about cooking and everything that comes with it: friends, laughter and music.

Food Jamming with Jade is based on the popular popup dinners she hosts under the "Food Jams" banner. Each chapter revisits one of these jams, with special themes, and is lavishly illustrated with stories, photographs and typography reflecting the events.

Whether you're having a birthday party, book club event or team-building exercise, this book has a Food Jam just right for you. Break free from the ordinary and experience the Jade magic!

The more, the merrier.

This book is for anyone who has to serve a large gathering of friends, family or formal acquaintances. It covers every type of occasion, from dinner parties or early evening canapés to weddings, huge barbecues – and even funerals. One chapter deals with school or sport camps, with recipes for anything from 25 to 100 kids.

From starters to desserts, the recipes serve 12, 25 or 50 lucky people.

With loads of advice and numerous practical tips for working with large quantities of food, cooking for a hungry hoard has never been as simple.

The delectable recipes include:

• Breakfast, brunch and light lunch
• By hand or by fork
• Dinner parties
• Funeral food
• One dish wonders
• Wedding bells and family celebrations
• Camping kids
• Extreme cuisine

Evita – acclaimed chef and icon of the nation – presents her recipes for delicious dishes gathered on travels in South Africa and around the world.

From the Cape to Limpopo, the West Coast to our president’s home province, come divine platefuls: guineafowl with prunes, potroasted quail, quince bredie and orange duck. Pofadders, oxtail and even sweet and sour warthog. Evita reinvents old favourites, and deliciously prepares veldkos – who would have thought of waterblommetjie chicken or dandelion salad for the dinner table? Each recipe has been tested and vetted, and they’re all ridiculously easy to make. My liewe aarde, just paging through the book is a mouth-watering experience, with all these pictures taken on her visits.

First there was Kossie Sikelela, now there is Bossie. A new culinary front hits your table!

There's no need to spend hours in the kitchen with these easy to-make dishes. Here are delicious ideas to inspire the cook, please the family and impress the friends. Nothing should take you longer than

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.

There is a good reason why the strapline of this book reads "Fine cuisine under an African sky" as Nico Verster has spent a decade plying his trade as a professional chef in some of the most breath-taking locations South Africa has to offer. Three of these are at the heart of Savannah to Sea, viz. Jamala Madikwe, a safari lodge in North West Province, and Beyond’s Phinda forest and vlei lodges in KwaZulu-Natal, and Birkenhead House boutique hotel in Hermanus in the Cape.

The book is divided into four chapters that encompass starters and snacks (Leadwood and aloes); main courses with white and red meat, fish and seafood, and game (Springbok and coral); baked delights (Monkey orange and baguette); and desserts and sweet treats (Marula and acacias). All 55 recipes feature Nico’s culinary signature of elegance combined with pan-African cuisine ‘twists’, whether in the ingredients or the techniques, and range from classic favourites to the ultra-trendy.

Adding to the authenticity of the African experience, as well as the charm of Savannah to Sea, are some often-humorous tales from his time in these varying and challenging environments. And because Nico is so utterly passionate about his subject, he took the photographs himself, both food and wildlife.

Nothing beats home cooking. This collection of time and money-saving recipes for family meals will transform your weeknight menus.

Brought to you by Your Family, this collection includes recipes for all seasons and tastes - from comforting soups and stews, the best-dressed pasta, chicken masterpieces and fish favourites to one-dish wonders and meals you can whip up in less than 30 minutes.

Whether you are celebrating or wanting dessert, your family will be lining up for seconds.

This book is a commemoration of our mothers’ hearty culinary skills. Each dish has been tried and tested over many moons and lovingly passed down from one generation of caregivers to another.

As our demanding modern lives rush by at breakneck speed and Corona becomes an everyday word, Clover Mama Afrika invites you to let time stand still for a while. We want to tempt you to reconnect with soulful, traditional cooking, the way our mothers and grandmothers used to.

I Cook, Because We Eat Usefully, some of the recipes come with alternative dishing-up options. You may also pleasantly discover that many of the Clover products outlined in these recipes are already in your pantry’s stash. All you will need to do is try your hand at the one recipe you think will be your family’s favourite, prepare it and wait for the compliments to start rolling in.

This cookbook is all you need to cater for big groups op people.

Cooking for the masses can be tricky but this guide makes it an absolute joy. Whether you’re catering for a camp, hostel, or any other large group of people, the delicious meal ideas and useful tips inside this book are sure to satisfy.

The recipes are easy to follow and suitable for both professional and amateur cooks who love to share the joy of food with others.

Follow Armand Aucamp as he brings to the table 50 more fresh, light, budgetfriendly and perfectly balanced low-carb and keto dishes.

In the follow-up to his acclaimed Nude, Armand raises the bar even more. Here he presents to banting and keto enthusiasts, as well as newcomers, an indispensable addition to a carb-conscious way of eating – with a summery twist.

In Nude 2 Armand continues in his creative explorations and offers delectable salads, pastas, dinner-party dishes, as well as healthy treats for the whole family.

He shows how to create dishes using healthy, affordable ingredients with stepby-step, beautifully photographed recipes.

Armand, one of South Africa’s best-known actors and low-carb personalities, has again proven just how nude a low-carb lifestyle can be - incredibly simple and budget-friendly without compromising on nutrition and taste.

Set in McGregor in the Klein Karoo where she bakes bread in a wood-fired oven, this book reflects Hester’s intuitive feeling for the connections between the soul and food, particularly food that is prepared with care, according to traditional principles and methods.

Hester's Book of Bread is infused with a fine sense of humour, helpful hints and mouth-watering recipes. It’s a book as irresistible as the smell of bread fresh from the oven.

Mila’s Meals: The Beginning & The Basics is an award-winning 500-page collection of over 100 nourishing wholefood recipes and food ideas for baby’s first years (and the rest of the family too). Free from gluten, refined sugar, dairy and artificial additives.

Part cookbook, part nutrition encyclopaedia, part journal of the author's journey into motherhood, Mila's Meals is a call to action for every parent to be conscious of what they are feeding their little ones, providing a guideline on how to achieve this as effectively, effortlessly and joyfully as possible. It is as much about learning how and what to feed your little one, as it is about RE-learning how to feed yourself.

Colour photos for every recipe & a wealth of information including:

THE WHY

• The truth behind common infant food fallacies.
• The why, what and how to begin your little one’s life-long relationship with food.
• An expose of what is really in that convenient, ready-made food and the affect it has on your child physically, mentally and emotionally.
• The importance and maintenance of gut health.
• Why to say “no” to gluten, dairy and sugar.

THE WHAT

• Essential nutrients, the role they play, and where to find them.
• A detailed glossary for every ingredient used in the book.

THE HOW

• Over 100 (mostly) uncomplicated recipes made with easy-to-find ingredients.
• A re-introduction of essential traditional foods & food preparation techniques (like sauerkraut, slow-cooked bone broths as well as how and why to soak grains).
• ‘Do-able’ meals for working parents - most of the food can be made in bulk and frozen.

SAAM is die Suid-Afrikaanse huiskoskampioen Errieda du Toit se uitsonderlike kookboek oor kos wat ons die meeste geniet en die kultuur waarmee resepte in gemeenskapsresepteboekies gedeel word.

Errieda verdiep haar in 150 boekies wat oor 100 jaar uitgegee is en vorm ’n spesiale band met die resepte op die omkrulblaaie vol kosvlekke uit dié versamelings.

In dié eiesoortige resepteboek vier Errieda ons noue verhouding met die nederige gemeenskapsboekies, die invloed daarvan op ons koskultuur en die kenmerkende gees van samewerking. SAAM is ’n genotvolle huldeblyk aan die genre wat in ’n moderne trant en effe tong-in-die-kies inspirasie in ons kosherinneringe vind. Die verskeidenheid resepte is ruimmhartig, gasvry en vol warmte soos die huiskokke wat dit oorspronklik in die boekies gedeel het – die aanhouers (langasem-resepte wat bly oorleef), die flatervryes (epiese staatmakers), kos vir oor-en-weer-kuiers en retrogunstelinge wat ons as erfeniskos koester.

Met net die regte balans tussen nostalgie, modernisering van ou resepte en boeiende vertellinge is SAAM dié boek vir huiskokke, kookboekversamelaars en almal wat nuuskierig en entoesiasties is oor Suid-Afrikaanse kos.

Die bereiding van lekker en voedsame maaltye vir die gesin is gewoonlik hoog op die lys van uitdagings wat ons elke dag die hoof moet bied. In Maaltye – maklike geregte vir elke dag kan jy slim oplossings kry vir middagetes, aandetes en onthaalmaaltye wat jou familie en vriende sal geniet en weer voor sal vra. Geïnspireer deur mense wat graag interessante en gesonde kos eet maar nie baie tyd het vir koskook nie, het Christine Capendale verleidelike geregte geskep wat nogtans maklik is om te maak en jou nie ure lank in die kombuis besig sal hou nie.

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.

The Platter’s by Diners Club South African Wine Guide 2017 was launched at Cape Town’s The Table Bay Hotel on 31 October 2016 with over 200 guests in attendance, the VIPs including wine producers who had achieved the maximum five star rating in the new edition – reserved for wines that are “South African classics”.

The guide’s ultimate accolade, Winery of the Year, this year was awarded to the iconic Nederburg Wines, making this the second time that they have won, the last time being six years ago in the 2011 edition. In this 2017 edition, they achieved no fewer than four Five Star results, the most of any producer.

The prestigious Red Wine of the Year accolade went to The Winery of Good Hope for the Radford Dale Black Rock 2014 and White Wine of the Year was awarded to Stellenrust for the 51 Barrel Fermented Chenin Blanc 2015. The Dessert Wine of the Year award again went to last year’s Dessert Wine winner, and 2016 Winery of Year, Mullineux & Leeu Family Wines, for their Straw Wine 2015.

A total of 94 Five Star wines, as well as one new Five Star brandy, are featured in the 2017 guide. Publisher of Platter’s by Diners Club, Jean-Pierre Rossouw, says: “As per last year, all wines that were scored 4.5 stars or higher in the primary assessment went into a second round of tasting, conducted blind (without sight of the label) by small panels including experienced palates from outside the team. It is testament to the exceptional quality of the highly regarded 2015 vintage that we saw a good run of results, particularly in the white wine categories. Hearty congratulations to all winners!”

Emerging from this thorough review process with their first ever Five Star ratings were the following 17 producers: Artisanal Boutique Winery, Bartinney Private Cellar, Bosman Family Vineyards, Diemersdal Estate, Donkiesbaai, La Vierge Private Cellar, Laibach Vineyards, Môreson, Mount Abora Vineyards, Olifantsberg Family Vineyards, Perdeberg Winery, Restless River, Ronnie B Wines, Skaap Wines, Stellar Winery, Thorne & Daughters Wines and Trizanne Signature Wines.

Also worthy of note are a fantastic run of three Five Star ratings for Cape Chamonix Wine Farm, David & Nadia, Kleine Zalze Wines, Newton Johnson Vineyards and Sadie Family Wines.

As The Real Meal Revolution continues to change lives, The Low-Carb Creed seeks to provide further important information on the lifestyle.

It provides a meal plan, updated lists and a full manifesto (called The Creed). It covers common stumbling blocks to weight loss, potential grey areas are discussed, and basic cooking techniques and mouth-watering recipes ensure the lifestyle is easy to follow. Myths and misconceptions surrounding dietary needs are dealt with, as well as super foods, supplements, alternatives to high-carb foods and instructions on how to get started.

LCHF is more than just Banting; the author also introduces the Paleo diet and how to transition onto it.