The highly anticipated new cookbook from South Africa’s award-winning and bestselling cookbook author and chef.

Here she presents a brand-new cookbook full of delicious and easy-to-follow recipes from the African continent. Mogau shows readers how to host any occasion with stylish and tasty food, from soul-warming one-pot dinners, hearty plant-based dishes, and irresistible easy bakes to signature seven-colour meals, decadent desserts, and a vibrant cuisine. Patiently and with the exuberance her social followers will know well, she explains how to cook her incredible Oxtail stew, her savoury rice-stuffed chicken or her mouth-watering blueberry malva pudding.

Hosting with the Lazy Makoti is the food cookbook for every occasion - even if it's just a party for one.

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

Hierdie boek is ’n universele gids oor alles wat Jan Braai tans oor braai weet. Dit is ’n viering van hierdie wonderlike Suid-Afrikaanse tradisie waaraan 15–20 miljoen Suid-Afrikaners elke jaar op 24 September op Nasionale Braaidag deelneem. Om hierdie kulturele gebeurtenis se 20ste herdenking te vier het Jan Braai meer as 200 resepte bymekaargesit wat oor ’n houtvuur gaargemaak en daar langsaan geniet kan word.

Die boek is in 20 hoofstukke verdeel en sluit resepte in vir tradisionele gunstelinge soos klassieke potjies, steaks, burgers en ribbetjies, tot minder konvensionele geregte wat op die braai voorberei word, soos pasta, pizza, slaai en nagereg. Elke gereg is smaaklik en die meegaande fotografie sal jou mond laat water en jou familie en vriende geesdriftig op ’n samekoms langs die vuur laat aandring terwyl jy jou braaivaardighede ten toon stel. Jan Braai se duidelike instruksies en nugter houding teenoor die braaikuns sal verseker dat selfs groentjiebraaiers hierdie resepte maklik baasraak.

Daar is iets vir almal in hierdie boek, en die maklik verkrygbare bestanddele beteken dis verspot maklik om die maaltye saam te stel, aangesien die meeste items waarskynlik reeds byderhand is, of met min moeite of ’n vinnige rit na die supermark in die hande gekry kan word.

Ook beskikbaar in Engels, as 'Atmosfire'.

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.

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.

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 cookbook focused on different holiday celebrations – including recipes for Christmas, summer parties, seaside holiday favourites, family occasion meals, and Easter, Halloween and Heritage Day themes.

Jan Kohler is a self-taught cook whose passion for good food was strongly influenced during her childhood. Growing up, produce was home-grown, shopping was a social experience and time and effort was put into the preparation of the food. These things still resonate with her today and have inspired her “cook-from-scratch” approach.

Jan loves to share her love of food with others, often entertaining and striving to develop new recipes and ideas.

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.

Just add rice is about Taiwanese cuisine, which seeks balance and harmony in taste, texture and nutritional value. But it’s also about home cooking, about familiarity and comfort and celebrating culture – recipes that connect the author to her parents when they lived in another city and in a distant country.

- Delicious, nutritious food on a budget.

- Comprehensive list of need-to-have pantry items for cooking Taiwanese and Chinese food.

- East Asian ingredients that are available to the South African market, with suggested substitutions.

- Essential information on traditional Chinese dining etiquette, customs and traditions.

- Simple recipes for home cooks.

- East Asians can enjoy their first locally produced cookbook with stories that reflect relatable culture and culinary heritage.

- Anyone who is interested in Chinese home cooking, food and South African food heritage.

Hierdie boek het Tobi vir drie redes geskryf Eerstens het elke resep net drie bestanddele Tweedens vir die ekonomiese faktor Nie almal kan duur bestanddele bekostig of ses soorte kase in die yskas aanhou nie As plaasseun verstaan hy ook dat almal nie altyd toegang het tot groot winkelsentrums waar elke bestanddeel onder die son beskikbaar is nie Derdens vir tydsbesparing Met dié kortpadresepte hoef jy nie vir ure in die kombuis te staan nie.

Tobi beskou homself nie as ‘n chef nie Trouens hy wil nie eers die gesogte titel koskenner voor sy naam skryf nie Omdat ek myself nie as ‘n kosmeester beskou nie koop ek byvoorbeeld sonder om te blik of te bloos klaar voorbereide skilferkorsdeeg En met geblikte kos kan jy soms toor en hoekom het hulle ‘n vrieskas in die eerste plek gemaak as jy nie kos mag vries nie.

Tobi glo kook is ‘n manier van ontvlugting waar jy jouself kan uitleef in ‘n kombuis En hier deel hy sy passie deur maklike vinnige en bekostigbare geregte

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.

This is a journey through the winelands of France, Sicily, Spain and South Africa told through the voices of the Oddo family and their winemaking partners, pausing to savour local culinary delights and sharing regional recipes and flavours.

Words are spoken from the heart, while the soul of each destination is revealed through enticing visuals and gorgeous food photography.

A book for the traveller, the connoisseur and everyone interested in a taste of the extraordinary world of food and wine.

Trakteer jou gesin op ou familiegunstelinge soos lewerkoekies, bobotie en skaapboud in die Toe-gedeelte en geniet weer die liplekker lekkerte van melktert, gemmerkoekies en gemmerbier.

As jou tyd beperk is, wend jou tot die kortpad- getoetste resepte in die Nou-gedeelte, soos 'n sjokoladekoek wat in slegs 7 minute gemaak word, en beproefde, gesonder geregte soos spinasiegebak, pampoenmuffins, bobotie met 'n appellaag en eiervrugslaai.

The Kitchen is a focal point for creativity where people from all walks of life come to feed their appetites as well as their ingenuity. Every day sees an array of mouth-watering dishes prepared by a team of remarkable and dedicated chefs whose personalised approach and pride in their artistry ensures that every visit or event catered for will be a memorable one. Here is the opportunity to bring Karen's Kitchen to yours!

This gorgeous book gives everyone a glimpse into one week of The Kitchen, where menus change daily and South African twists on Mediterranean and Oriental tastes promise clean, natural flavours undisguised by rich sauces.

Step on in to Karen's Kitchen, and find out what it is that has publications such as The New York Times and personalities like Michelle Obama relishing their experience.

When we eat al fresco – outside, beyond the confines of four walls – everyday meals become a heady combination of fresh air and flavours, of outdoor sounds and natural views. Whether that ‘outside’ is our own backyard, garden, patio or stoep, seaside caravan park, bushveld or the middle of nowhere surrounded by mountains, it makes little difference because we come away energized, nurtured and deeply satisfied. And if preparing those meals doesn’t require conventional electricity during the dreaded loadshedding, well, that’s just the cherry on the top!

In Easy Al Fresco, Ilse van der Merwe offers a simple and inspiring guide for fabulous, easy and scrumptious dishes that can all be prepared with a limited range of basic utensils, and a fire or kettle braai. As Ilse says, this should be the only book you pack for your next trail hike, fishing weekend, game reserve trip or seaside holiday. From breads, spreads, appetisers, salads and sandwiches, through to mains and desserts, Ilse has you covered.

So what are you waiting for? Light the fire, grab a whisk and turn the pages of Easy Al Fresco – you’ll never look back.

From an early age Mmule Setati was aware of her 'tribe' - her parents, grandparents and siblings. And as time passed, her tribe grew to include friends and extended family - those she loved and wanted to nurture. Inspired and guided by her maternal grandmother, Mmule developed a passion for food and used it to demonstrate the love she felt for her tribe, leading her on a journey of endless adventure. Now as a wife, mother and rising social media tour de force, her tribe is impressive, and she still expresses her love through the meals she makes.

Are you looking for something simple but healthy and nutritious on a weeknight? A child-friendly version of a popular dish? Perhaps something to spoil your significant other on a date night, without having to spend half the date in the kitchen? Or maybe you'd like to wow your guests and in-laws with your modern take on a traditional favourite? Look no further.

In Feed My Tribe, Mmule has you covered; with her tips and advice, she will make you feel like an experienced chef in your own kitchen.

A comprehensive, fully illustrated guide to low-carb cooking, from the Real Meal Revolution Team, packed with lessons, tips and over 300 delicious low-carb, sugar-free and gluten-free recipes.

The Real Meal Revolution: Low Carb Cooking is the go-to resource for anyone who wants to cook better low-carb foods right now and for many years to come. It is a book that will teach you the fundamentals behind making any dish delicious by honing in on classic flavour combinations, basic cooking techniques and affordable, readily accessible ingredients.

Low-carb eating is currently on trend but this is not a book that follows the eating trends of 'right now'. It is a book packed with lessons to last a lifetime. And every single recipe is low carb.

This timeless and comprehensive guide to cooking well and eating healthily showcases classic flavour combinations; foolproof methods to bring out the best in any ingredients; foods that will help to ensure good health for life.

This book comprises: 300 low-carb recipes; 20-40 cooking lessons; over 120 colour photographs; brief and to-the-point dietary advice.

For Friends & Family is a love song - to the family and friends who have fed us, taught us to cook, and have eaten with us. Who have eaten simple meals at our dining room table. Because these meals were a reason for gathering and celebration.

In For Friends & Family you will find all the necessary recipes you are looking for, ranging from breakfast, starters and mains to baking and pudding.

So cook something and invite your friends and family over. It's time for creating new memories.

Click on the video tab to watch!

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.

Eating well should be one of life’s pleasures but, for many people, this is not the case. Struggles with weight, nutrition-related health issues and low self-esteem can result in food being condemned as an ‘enemy’, to be conquered at all cost. Nicci Robertson understands, and she uses her personal experience to guide readers towards improved health and wellbeing by taking a different approach to nutrition.

In Thrive, she explains how to exchange bad habits for better ones, recognise and eliminate stress factors that can contribute to lifestyle diseases, and understand the role that proteins, carbs, fats, fibre and water play in keeping us healthy. She also unpacks some common nutrition facts and myths. Her message is clear throughout: when you eat the right foods in the right quantities, your body will respond positively and you will thrive both physically and mentally. The book includes over 80 mouthwatering family-friendly recipes that are packed with flavour and nutritionally balanced.

Whether your goal is weight-loss or improved health, Nicci’s recipes will have you rethinking the concept of ‘diet food’ and heading for the kitchen with enthusiasm!

Sinoyolo Sifo is a husband that cooks. His goal: to break the gender stereotypes that surround male figures in the kitchen and encourage more men to cook. As he says, the kitchen is no longer the domain of women only, and men need to get more comfortable in the kitchen, so they can share equally in the responsibilities of day-to-day life and its demands.

Using what he calls ‘the universal language of food’, Sifo: The Cooking Husband is an invitation to readers – men and women alike – to share in the joy of making memories through food. Inspired by the nostalgia of home and family, this book brings together a selection of almost 70 recipes, each one simple and accessible, wholesome and delicious. There are scrumptious breakfasts, indulgent pasta dishes, hearty stews, quick lunches, impressive dinners, decadent desserts, as well as traditional South African dishes and some childhood favourites.

Whether you are a newbie cook still finding your way around the kitchen, or more confident in your culinary abilities, these recipes are sure to satisfy the foodie in you.

With this book the author tempts you to make scrumptious cakes with gourmet flavours for everyday dessert. Most of the cakes have traditional dessert flavours and will be ideal to serve as an after-dinner treat or even for afternoon tea. The cake, filling and coating recipes can be mixed and matched to create a different taste combination every time you bake. The book features 25 dessert cake projects from start to finish, showing you step by step how to create your own mouth-watering desserts. Also included are accompanying cupcakes for each recipe should you prefer a mini version served in individual portions. Everything can be made days or weeks in advance and kept refrigerated or frozen so that you have plenty of time to assemble the final product. There are also guidelines for increasing the recipes to suit specific needs, with lots of tips to help you create your own masterpiece.

TIME magazine pinpointed 24 November 2010 as the day ‘Woodstock officially became Cape Town’s hottest district… when Luke Dale-Roberts opened The Test Kitchen there.’ Opening a fine-dining restaurant in a warehouse space in the Old Biscuit Mill was a gamble, but after a four-year tenure as executive chef of LaColombe, which culminated in an amazing 12th place on the S. Pellegrino World’s 50 Best Restaurants list, Luke was up to the challenge.

The Test Kitchen, as the name implies, afforded the dynamic chef the opportunity to innovate, and the resultant dishes were a reflection of his creativity with flavours and ingredients. His vision eventually expanded beyond the food to encompass the whole dining experience – and the world loved it.

Heralded as a founding pillar of the vibrant South African fine-dining landscape, The Test Kitchen operated for eleven years, won numerous local and international awards, and moulded the careers of many talented chefs, leaving an incredible and lasting legacy.

In The Test Kitchen, Luke celebrates this legacy and shares his story, as well as some of the restaurant’s most beloved and iconic recipes. With a foreword by Heston Blumenthal and incredible colour photographs throughout, The Test Kitchen is a stunning visual keepsake as flavourful as Luke’s spectacular dishes.

Let's ban boring!

Neo Nontso, Instagram sensation and queen of having fun in the kitchen, will take you through the basics and show you how cooking for the whole family can be budget friendly and lip-smacking good! Filled with Neo's most requested recipes and her top tricks and treats,@dinewithneo also features her go-to grocery list, bake vs grill option, perks of lockdown, and recipes from some of the most watched food videos in South Africa.

From corn dogs to oxtail, every single one is a must try. Pasta la vista baby!

In Oor die kole wys Martelize Brink dat braai soveel meer as net steaks en boerewors is.

Dié boek bevat liplekker resepte wat wissel van die perfekte tjoppie tot potbrode en slaai – en ja, jy kan slaai braai! Martelize deel gunstelinge waarmee sy grootgeword het en verskaf ’n magdom uithaler-resepte met ’n kinkel wat jou smaakkliere sal prikkel. Sy gee raad oor potjies, roosters en basiese braaitegnieke. Daar is onder meer resepte vir gerookte ribbetjie, eend met sjerrieglaseersel, gevulde lamsrol, platbrood in die ketelbraai en haar pa, potjiekos-koning Matie Brink, se gewildste afvalpot.

Natuurlik is daar ook iets vir die soettand – alles oor die vuur!