Staan jy gereeld voor jou oop koskas en kopkrap vir inspirasie vir heerlike gesinskos of ietsie anders? Dan het Marinda Engelbrecht vir jou die antwoord.

In haar derde boek wys Marinda hoe jy doodgewone blikkies en pakkies kan optower in spoggerige disse, wat met die grootste selfvertroue aan familie en vriende voorgesit kan word. Min mense sal die verskil proe tussen die watertandlekker-boontjiesop wat jy met blikkies en pakkies berei het en die ware jakob. Met ’n paar koskasbestanddele en gekoopte skilferdeeg kan jy ’n geurige pastei maak en jy hoef nie meer ure lank te swoeg met vleis, hoender- of visgeregte nie – blikkies en pakkies is die kitsantwoord.

Pak met jou volgende kruideniersware-aankope ’n paar blikkies tamaties, peulgroente, sampioene, vis, vleis en natuurlik ingedampte melk en kondensmelk – in jou inkopiemandjie, en met Marinda kook met blikkies en pakkies byderhand kan jy feitlik enige smulgereg berei.

Fatima Sydow is the Cape Malay cooking queen. Fatima Sydow Cooks is an ode to her authentic self and the delicious, flavoursome family food she loves to cook.

Think mussel curry, home-baked bread to mop up the creamy sauce, slow-braised, soft-as-butter short ribs, a real-deal masala steak sandwich and a hearty, wholesome oxtail stew.

A book for everyone, with a bit of Fatima magic – and a few novel twists to some of the classics.

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.

The third cookbook from Zanele van Zyl. Based on the isiZulu phrase, which means ‘have you eaten yet?’, a question asked by every mother, aunty or grandmother when you enter their home, Senidlile Kodwa? is an expression of Zanele’s identity, her love language, and the joy she finds in preparing food for other people.

Filled with 100 simple yet tasty recipes, the book is a celebration of food, whether you’re cooking for yourself or the people you love. Expect everything from bright and cheery breakfasts; wholesome veggies; meaty mains with heart; a signature Sunday spread; traditional village favourites; simply delicious sides; and, of course, something sweet to round it all off.

And, in true Zanele fashion, these recipes all show that cooking beautiful food can be fun and unintimidating!

Building a healthy lifestyle can be daunting, especially with the level of confusion that exists about health and wellness. As low-carb high-fat diets have increased in popularity, a wealth of information has proliferated on the internet and in print media. The problem is knowing what works, and differentiating between sound advice and opportunistic entrepreneurs whose primary aim is to monetize ‘solutions’.

In 2017, Hendrik Marais founded Keto Lifestyle South Africa with the aim of providing the information needed to build a healthy, sustainable lifestyle based on the ketogenic diet and intermittent fasting. He believes that while nutrition is important, a healthy lifestyle must find the right balance between sleep, stress management, exercise and nutrition. By making keto accessible and approachable, Marais has inspired thousands of people to adopt simple, healthy eating habits and stick to them.

Living the Ultimate Keto Lifestyle incorporates a comprehensive introduction that sets out his principles and practices for following a keto diet, and explains how to achieve your weight-loss goals. This is followed by a selection of delicious, healthy recipes, as well as sample meal plans and ideas for effortless entertaining.

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.

This comprehensive guide contains everything you ever wanted to know about meat: the cuts, nutritional value, ageing, factors that determine tenderness, cooking methods, freezing, terminology – to name just a few aspects.

Most people enjoy a bit of meat, so the lip-smacking, finger-licking deliciousness of Meat: The Ultimate Guide is sure to whet the appetite. Annelien Pienaar, the bestselling author, builds on her winning concept of combining a recipe with a lesson, but this time her focus is on meat.

With recipes for beef, lamb and mutton, pork, poultry, offal and game to marinades, flavoured salts and oils to complement the cuts, this book will more than hold its own on your kitchen bookshelf.

When Karen Dudley closed her iconic restaurant, The Kitchen, in Woodstock, Cape Town, there were tears all over for the beloved establishment. Since then, Karen has found that connection does not necessarily reside only in bricks and mortar. She has found that she can carry that deliciousness onwards. This book is all about how she has done just that.

In Onwards, Karen Dudley weaves a compelling narrative of how her life changed after the Covid-19 pandemic forced her to close her restaurant, The Kitchen. The book is about how these bleak circumstances gave rise to something beautiful, offering the time and space for inspiration to take root, to rediscover her connection with food, and to shift her perception of what it means to cook, for oneself and for others.

Onwards is a book about the way forward, filled with wholesome, nourishing and indulgent recipes, with a story of hope and happiness threaded throughout.

Eat Out Award-winning chef George Jardine offers some of the recipes that have drawn guests and requests for almost a decade. His fabulous eatery on Jordan Wine Estate in Stellenbosch, and the suppliers and practices that keep him at the top of the ratings are explored in his first eponymous book: Jardine: Cooking with an Accent.

In the pages of Jardine, George has looked back over his award-studded time as a cook in South Africa and compiled a collection of recipes which defines his style as a chef. Many of them are the very dishes which keep his fans and regulars flooding back to his restaurant. He has kept nothing back, providing complete recipes which he handed out to friends and restaurant regulars to test at home before including them in Jardine.

Each recipe, photographed beautifully by Russel Wasserfall, contributes to this stunning volume that serves both as an insight into the skill of a talented chef and as a memoir for regular visitors to his restaurant.

Whether it is mushrooms gathered in a local forest, guavas from the tree in the garden, or fish caught in our oceans, Jardine is filled with recipes that explore the culinary bounty of Mzansi.

Izak Smit is the acclaimed co-author of the book ‘South African Wines – Terroir & Travel, which won the Gourmand Award for the best book in the world in its category twice; the original publication as well as with the update.

A Maters graduate, Izak has spent the last 25 years as advisor to the wine sector and completed academic studies in wine whilst making wine on the sideline. He is currently driving the South African Wine Index, a multi-vintage wine adjudication system application to identify South Africa’s best wines.

This book shows you how to apply popular craft techniques to cake decorating, creating edible crafts using fondant icing (sugar paste), modelling paste, chocolate paste, buttercream icing, ganache and royal icing. Whether you are a baker or cake decorator who would like to learn new crafts and apply them to your cakes or a crafter who would like to learn to bake and decorate cakes, there is something for everyone. Katrien chose tray bake cakes (rectangular sheet cakes) to work on, keeping the shape simple and focusing on the craft techniques used to decorate them. The cake is a blank canvas on which artwork is created. The inspiration for the decorative designs comes from paper crafts, mosaics, embroidery, printed fabric patterns, quilting, applique and whatever craft you can imagine. This book features 18 cake craft projects from start to finish, as well as mini cakes, showing you step by step how to create your own works of art. As an added bonus there are some tried and trusted recipes for cakes, buttercream, ganache and fondant icing as well as designs to use in decorations.

Ja, die ketodieet is al lankal bekend; jy het daarvan gehoor maar verstaan die konsep nie heeltemal nie en dink dis te duur. Of miskien het jy dit getoets maar is oorweldig deur ’n oorvloed dikwels teenstrydige inligting en het jy moed opgegee. Miskien volg jy dit noukeurig maar het jy nuwe inspirasie nodig. Daar kom in elk geval altyd nuwe inligting na vore. Ná die wegholsukses van sy eerste boek twee jaar gelede, Living the Ultimate Keto Lifestyle, het Hendrik Marais besluit dis tyd om die ketogeniese leefstyl aan selfs meer mense bekend te stel, terwyl hy aanhangers terselfdertyd ’n vereenvoudigde uiteensetting van die jongste neigings en ’n volledige stel maklike en smaaklike resepte wou bied.

Keto Lifestyle: Maklik is presies dit: ’n Gids vir die implementering van ’n ketogeniese dieet en periodieke vas – met maaltydplanne wat eenvoudig is om te volg – wat sinvol asook begroting- en beurtkragvriendelik is, en met al die truuks om tyd te bespaar. Jy sal mal wees oor die geurige resepte en selfs maniere vind om jou vriende te onthaal met spyskaarte wat by hierdie leefstyl inpas. Maar daar’s soveel meer: inligting oor voedingswaarde, en raad oor oefening en maniere om jou motivering te handhaaf.

• Ever felt patronised by a waiter because of your wine choice?
• Been on the sharp end of comments about your taste in wine: “Pink wine, really?”
• Had your pronunciation of wine terms corrected?
• Confused about whether it’s OK to drink red wine with pasta?
• Had that uncomfortable feeling you’ve been conned into paying too much for a bottle of wine in a restaurant?

If you answer yes to any of these questions, then you need to read this book.

Cathy Marston takes you on a wine appreciation journey from easy drinking sweets, through the popular sauvignon blancs (sew-vin-yon blonks), bubblies, dessert wines and on to the fuller reds, with the sole aim of giving you confidence in your wine choices. The confidence to enjoy drinking wine; to see it as a pleasure, not a potential source of embarrassment; and above all, to help you become confidently curious about trying something new.

Because the real secret of wine success is that the more you drink, the more you know. Admittedly, the less you probably remember, but hey – you can’t have everything.

During the screening of the MasterChef South Africa 2013 series, TV viewers were both fascinated by, and impressed with, the Van der Wat sisters. Seline and Leandri’s relationship and their varying cooking styles and personalities kept audiences on the edge of their seats right up until the final episode as they were ultimately placed second and third – no mean achievement.

Since then their foodie careers have taken off, albeit in differing directions. But in Two, they are back in collaboration to present a really fascinating cookbook concept: taking the same main ingredient and creating two different dishes from it, or taking a classic recipe and making one for family and casual dining, and the other version to impress for serious entertaining. Whatever the case, both dishes will be utterly delicious.

So, for instance, take a straight forward Pea Soup. The basic recipe is Pea and Fennel Soup with Goat’s Cheese and Lemon Oil – wonderful for a weekday meal. And for your dinner party guests, try Pea Brûlée with Smoked Salmon Velouté and Asparagus Ribbons.

An update of the award winning Low Carb Solution For Diabetes.

With over 40,000 copies sold worldwide, this book is an invaluable resource for anyone with Type 1 or Type 2 Diabetes, helping reduce or avoid the need for diabetes medication. Children and Adults diagnosed with insulin resistance and metabolic syndrome will also greatly benefit from the recipes to help reverse the disease progression into full blown diabetes. Contains the most effective systems and day-to day strategies for practically dealing with diabetes.

Using this book will help you:

• reduce or avoid the need for diabetes medication
• get better control of glucose
• get more freedom to live a normal life
• improve concentration & performance
• increase long term health
• reduce the risk of heart disease, strokes & high blood pressure
• help manage extreme activity

There has been a huge revival in home-made or artisanal products. People are moving away from manufactured products, returning to the tastes and memories of yesteryear. This book is an exploration into the world of forgotten sweets and candies - among the recipes are many well-loved favourites as well as some that have been rediscovered or simply created through the combination of retro flavours. While most recipes keep the spirit of the original candy, interesting new interpretations have also been included for the modern cook. This is what's on offer: Essential information about equipment, ingredients and techniques; Loads of hints and tips throughout; More than 50 foolproof recipes for toffee, caramels, truffles, fudge, filled chocolates, marshmallows, nougat and much more; Decorating ideas and packaging suggestions. There is plenty of detailed information for the beginner and lots of new ideas and mouthwatering recipes to inspire the seasoned candy maker. The magnificent photographs of the various sweets will soon have you drooling and raring to start boiling sugar. Whether you are making these delicious indulgences for friends and family, as gifts or to sell at craft or farmers' markets, this book is essential to ensure success. And everybody deserves a little something sweet.

As a director of Meat-free Mondays in Australia and South Africa, it’s Tammy Fry’s mission to enable others to live a happier and more energetic lifestyle through plant-based eating.

Through her blog (seed-blog.com) and lifestyle workshops she has become a key influencer and thought leader in the plant-based, health and wellness world of holistic nutrition. Made With Love & Plants will not only present more than 75 wholefood, plant-based recipes, all beautifully photographed and styled, but also provide detailed yet easy-to-follow guidance on living the plant-based lifestyle. Tammy particularly understands how challenging the change to such a diet can be, and is there with helpful support and tips to make the journey easier.

The recipes will encompass a full range of meals from breakfast through to treats, and for family and entertaining.

Building on the success of her two previous books, and in support of her TV series, Sarah Graham's Food Safari, Home: Food From My Kitchen encapsulates cooking throughout southern Africa.

Within the standard cookbook format of Brunch, Salads, Soups, Snacks, Meat, Poultry, Pasta, Seafood, Desserts and Baking, Sarah Graham presents food that is simple but beautiful, delicious and healthy. Most of the dishes can be prepared as easily outdoors as in your kitchen, and the recipes will work for family meals as well as casual dining with friends.

The blog-themed writing style engages readers, while stories and personal anecdotes offer some insight into the inspiration behind the recipes. Traditional South African favourites are given a modern makeover and readers are introduced to some less-familiar dishes from Zimbabwe, Zambia and Mozambique.

Sarah loves to use her friends and family around the world as testers and tasters, so hesitant cooks can be assured that all her recipes really do work!

“Mealtimes have always given me my most precious memories! I pour much love into the dishes I create – with fresh ingredients, real food, and a constant eye on what is healthy.”

Take a culinary journey homewards with Trish as your guide and host. For many years, she’s been gathering recipes from friends, family, chefs and foodies from all over the globe and preparing food that her friends and family devour.

Uncomplicated to create, and with easy-to-source ingredients, everyone can serve these treasured low-carb recipes with success.

Think of long tables filled with abundant and delicious food shared with love and laughter. This is Trish’s signature style: comforting, delectable and healthy

Crisp light, a profusion of wild flowers, and an astonishing choice of fresh produce – it is spring in the medieval village of Charroux in the Allier department of France, where Marlene van der Westhuizen invites you to steal a glimpse into the inner workings of her fiftieth cooking class.

Along with 80 new recipes (including Fillets de sole Bonne Femme, Early Autumn chicken and Apple blinis) follow Marlene and her class as they lift the veil on the understated glamour of French country cooking, eating and living.

Learn how to navigate food markets, bargain for beautiful antiques, cook and present glorious meals, and enjoy every aspect of life in a French village with grace and charm. Then start saving to join Marlene in France yourself …

Farm Stall To Farm Stall is a collection of the best farm stalls and markets for food lovers and avid farm stall trawlers in South Africa.

Each farm stall has been individually visited and researched, and ratings are given on the best coffee, tea and local fare. There are also recipes for several of the delectable delights! The book lists accommodation in the area, the nearest town, child and pet friendly ratings, contact details and operating hours for all the farm stalls.

Farm stalls are listed according to the route on which they are found, and the handy quickfinder and overview maps will enable you to plan your stop.

At the back of the book you will find a list of annual markets and festivals as well as what to expect from each, with handy websites and contact details.

The book is an absolute necessity for any food lover who wants good, wholesome food and delicacies as well as meeting the local people and buying quality local products.

This book of ovo-lactose vegetarian recipes will restore respect for these natural and nutrient rich gems. Discover the magic of meatless meals

Load-shedding sucks! You know it. We know it. The whole country knows it. It’s also no secret that it’s here to stay for the foreseeable future. Is it annoying, frustrating and downright infuriating? Yes, no question about it.

However, every blackout is a fire begging to be built, a juicy chop ready to be turned and a family braai just waiting to happen. With a little planning, some clever thinking and 40 great recipes – quick and easy, plan ahead and weekend winners – load-shedding can go from the worst part of your day to the best.

Follow more recipes to become the king of condiments and the sultan of sauces, then power up your pantry with a store-bought collection of spices, smears, sauces and jazzer-uppers.

Put your money where your braaibroodjie goes and join the Beer Country duo as they dive into their best braai recipes for the Eishkom disaster. Welcome to the braaight side of load-shedding life!

Mzanzi se beste braairesepte, spesiaal uitgesoek en getoets deur die alombekende Jan Braai. As jy wil weet wat Suid-Afrikaners geniet, en hoe hulle braai, is dit die boek vir jou! Shisanyama is gepak met eenvoudige resepte met maklik bekombare bestanddele en dek alles van ou staatmakers tot vars nuwe braai-idees. Nog 'n Jan Braai-wenner.

Johanne 14 explores the secrets of simple, homecooked meals in South Africa’s townships.

Told through the eyes of award-winning food writer Hope Malau, the book features authentic, traditional dishes cooked with love, and acknowledges the ability of countless unsung kitchen heroes – the mothers, fathers, grandparents and siblings – to make culinary magic with often very little.

It is a vital glimpse into South African township life; moreover, it is a celebration of culture, resilience, human spirit, community and family – through the shared meal.