‘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!

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!

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'.

Since 1980, Platter’s by Diners Club has been the wine lover's must-have companion for exploring the world of South African wine. The guide’s independent ratings and reviews are the result of a best-of-both worlds system of sighted and blind tastings.

This 45th anniversary edition features over 8,000 wines from more than 900 producers, along with 100-point equivalents for the familiar star ratings, and useful information for learning about and travelling in our beautiful winelands.

In five knockout chapters covering Midweek Meals, Weekend Wins, Trusty Traybakes, Cupboard Love and Perfect Puds, Jamie has produced a cookbook that will fit seamlessly into your life.

Simply Jamie exists to inspire you to get cooking – it’s full of delicious, achievable recipes you’ll love to make. Whatever your needs, you can trust that these tried and tested recipes will slot right into the rhythms of your week – from 20-minute-to-table dishes and no-time-to-shop cupboard rescues to weekend wins that create smart leftover ideas, meaning mealtimes are a doddle in the days that follow.

Recipes include:

• Jarred Pepper Pasta
• Roasted Veg with Camembert Fondue
• Batch-It-Up Bolognese
• Gochujang Chicken Noodle Traybake
• 8 Cool Ways with Salmon
• Smash Burger
• Spicy Paneer & Veg Squash Bake
• Tin Raid Fishcakes
• Hot & Crispy Ice Cream Parcel
• Epic Sticky Toffee Pudding

Air fryers save you time and money. Now discover just how delicious air frying can really be, with Jamie . . .

Whether you’re new to air frying or an expert, Jamie Oliver’s here to help you take your gadget to the next level – enter Easy Air Fryer.

The result of months of experimentation, this is the first book to show you just how delicious and versatile air frying can be. Whether prepping ahead or cooking to order, Jamie will have you making meals people won’t believe were created in the air fryer.

Chapters include Quick Fixes, New Classics, Big Up the Veg, Super Salads, A Little Bit Fancy, Cute Canapes, Get Your Bake on and Proper Puds.

Full of hacks, inspiration and new ideas, Jamie’s Easy Air Fryer will have you cooking easy, tasty, nutritious food time and again.

The Kind Kitchen is not just the title of a cookbook, or the name of a restaurant, it embodies a way of living for Jay Mac. As he says: “We don’t have a Planet B to call home! This one is all we have, and we have the power to change the way we treat mother earth through the foods we choose to eat.”

Being vegan doesn’t have to mean a lifetime of lentils and lettuce leaves. Jay’s innovative and imaginative recipes reimagine all your favourite dishes, from mac ‘n cheese, chicken wings, burritos, bao buns and maki rolls, to burgers and bunny chow. When it comes to sweet treats, he has adapted family favourites, such as milk tart, pumpkin fritters and cheesecake to be dairy free, while his smoothies and plantbased milks mean less reliance on store-bought products.

Jay Mac has mastered the art of turning mushrooms into chicken, carrots into lox, celeriac into fish and beetroot into burgers, as well as the even darker art of making meat from wheat. Join him in the The Kind Kitchen and learn his secrets for how to make tasty, tempting and affordable vegan food at home.

Dive into the world of air frying with celebrity chef Herman Lensing and discover why this versatile gadget is your new best friend in the kitchen!

For his latest cookbook, Herman has selected his top 100 air fryer recipes that will take your taste buds on an unforgettable adventure. From mouthwatering breakfasts, sultry side dishes, succulent mains, boujee baking and delectable desserts, his creative flair and culinary genius shine through in every dish.

Starving for meals that are quick and easy to prepare? Look no further. Whether you're a novice cook or a seasoned pro, this book is packed with fun, flavour, and fabulousness.

In Brood & Botter neem Nic van Wyk jou op ’n kosreis van 21 jaar, sy kulinêre mondigwording.

Die boek herinner aan Kook en geniet, met die klassieke manier van kosmaak en basiese kookmetodes, maar Nic neem sy resepte ’n stappie verder: onthoukos soos groenbone met witpepersous, Ouma se boontjiesop en mieliepap met botter, suiker en melk.

Sy onopgesmukte restaurantkos gaan jou verras met dieplekker geurkombinasies en sy hartskos weerspieël sy voorkeur vir eerlike kos sonder fieterjasies.

Enjoy the first-ever air fryer cookbook featuring step-by-step photos of every dish–with 125 delicious time-saving recipes showing how to make the most of any machine.

In this new collection from bestselling appliance cooking gurus Bruce Weinstein and Mark Scarbrough, unlock the potential of your favorite at-home appliance with 125 recipes for every occasion. Capture the perfect crunch in every bite with less oil and minimal clean up, while enjoying crunchy mozzarella sticks, crispy fish fillet sandwiches, cheesy chicken flautas, and more.

Now, for the first time ever in an air fryer cookbook, follow along with photographs for every step, as you explore everything this device has to offer as well as the tips and techniques to get the most out of your Air Fryer.

You'll never be without inspiration for dinner again, with recipes like:

• Pickle Steak Fries
• Garlic Lover's Garlic Knots
• Fried Philly Cheesesteak Wrap
• Healthier Herb-Marinated Chicken Breasts
• Coconut-Crusted Pork Tenderloin
• Chinese Take-Out Baby Back Ribs
• Bacony Crab Cakes
• And sides and sweets to round out every meal

Enjoy the crispiest, crunchiest, and tastiest air-fried foods for every meal with the Look and Cook Air Fryer Bible.

Recipes, workouts and life hacks to change your life in just 15 minutes.

We all live busy lives, so let Joe Wicks show you how just 15 minutes a day can make all the difference. He's taken 10 years of experience helping people to get fit, strong, healthy and happy and shared it all here.

Simple, nutritious 15-minute recipes. Awesome, mood-boosting 15-minute home workouts. Quick health hacks and 15-minute small daily wins. This is the feel-good way to bring some joy, energy and happiness into your life by doing the simple things well – all you need is 15 minutes.

This book is packed full of useful advice you'll wish you'd read sooner, including:

• Yummy recipe ideas for breakfast, lunch, dinner and snacks
• Tips on how to sleep better and find focus
• Workout routines to energise you
• Ideas to help you manage your time in the way that works best for you
• Gratitude and journaling prompts to help you find the joy in everyday life

Are you ready to see some change? Let’s go!

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'.

Verken die wêreld van lugbraaiers met celeb-sjef Herman Lensing en ontdek hoekom dié veelsydige toestel jou nuwe beste vriend is.

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

Reuben Riffel shares his secrets on how to get to flavour quicker... without the fuss.

I think every chef has a dream of how they’d cook for people in an ideal world… for me my dream scenario is definitely cooking with fire. There's a happiness that goes with cooking on a fire, a freedom and festive feel to it, that is what I love about it.

This book is about flavours first, the simplicity of cooking over fire. It’s not about how to braai, the technical stuff… rather just to share my enjoyment of cooking, and to encourage you to play and experiment with cooking over fire. You don’t have to be an expert braaimaster and slave over hot coals for hours. I like to see a fire as an extension of the kitchen, using the same spices and flavourings that I enjoy cooking with inside, but cooking over a fire for the extra flavour and a touch of smoke.

The recipes in this book are the tried and tested ones that got the thumbs up from friends and family, and range from incredibly simple to more creative. You’ll find different meats and seafoods, loads of vegetables and salads… and a good helping of quick and easy snacks to keep everyone happy kuiering by the fire while you cook the main event.

Everyone thinks they know the real Gordon Ramsay: rude, loud, pathologically driven, stubborn as hell. But this is his bestselling real story... Humble Pie tells the full story of how he became the world's most famous and infamous chef: his difficult childhood, his brother's heroin addiction and his failed first career as a footballer: all of these things have made him the celebrated culinary talent and media powerhouse that he is today. Gordon talks frankly about: his tough childhood: his father's alcoholism and violence and the effects on his relationships with his mother and siblings, his first career as a footballer: how the whole family moved to Scotland when he was signed by Glasgow Rangers at the age of fifteen, and how he coped when his career was over due to injury just three years later, his brother's heroin addiction. Gordon's early career: learning his trade in Paris and London; how his career developed from there: his time in Paris under Albert Roux and his seven Michelin-starred restaurants. Kitchen life: Gordon spills the beans about life behind the kitchen door, and how a restaurant kitchen is run in Anthony Bourdain-style. How he copes with the impact of fame on himself and his family: his television career, the rapacious tabloids, and his own drive for success.

In ONE, Jamie Oliver will guide you through over 120 recipes for tasty, fuss-free and satisfying dishes cooked in just one pan. What's better: each recipe has just eight ingredients or fewer, meaning minimal prep (and washing up) and offering maximum convenience.

Packed with budget-friendly dishes you can rustle up any time, ONE has everything from delicious work from home lunches to quick dinners the whole family will love; from meat-free options to meals that will get novice cooks started.

Chapters include Veggie Delights; Celebrating Chicken; Frying Pan Pasta; Batch Cooking; Puds & Cakes. Simple dishes like Juicy Tahini Chicken, Hassleback Aubergine Pie and Squodgy Croissant Loaf will soon become your firm new favourites.

There are plenty more no-fuss, tasty recipes that make ONE sit alongside 5 Ingredients and 15-Minute Meals as your go-to kitchen companions.

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.

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.

5 Ingredients Mediterranean is everything people loved about the first book, but with the added va-va-voom of basing it on Jamie's lifelong travels around the Med.

With over 125 utterly delicious, easy-to-follow recipes, it's all about making everyday cooking super-exciting, with minimal fuss - all while transporting you to sunnier climes.

You'll find recipes to empower you to make incredibly delicious food, but without copious amounts of ingredients, long shopping lists or loads of washing up. 65% of the recipes are meat-free or meat-reduced, and all offer big, bold flavour. With chapters including Salads, Soups and Sarnies, Pasta, Veg, Pies and Parcels, Seafood, Fish, Chicken and Duck, Meat and Sweet Things, you'll find something for every day of the week, and every occasion.

It's a real celebration of hero Mediterranean flavours and ingredients - quick and easy recipes for exciting everyday cooking.

Get ready to welcome friends and family back around your table with Jamie's brand-new cookbook, TOGETHER - a joyous celebration of incredible food to share.

Being with our loved ones has never felt so important, and great food is the perfect excuse to get together. Each chapter features a meal, from seasonal feasts to curry nights, with a simple, achievable menu that can be mostly prepped ahead. Jamie's aim - whether you're following the full meal or choosing just one of the 130 individual recipes - is to minimise your time in the kitchen so you can maximise the time you spend with your guests. Jamie's Together also helps to take the stress out of cooking by arming you with tips, tricks and hacks to stay organised and get ahead of the game.

Inspirational but practical, Together is about comfort, celebration, creating new memories and, above all, sharing fantastic food. This is about memorable meals, made easy. Let's tuck in - together!

Jamie Oliver is back with brilliantly easy, flavour-packed, and accessible veg recipes.

From simple suppers and family favourites, to weekend dishes for sharing with friends, this book is packed full of phenomenal food - pure and simple. Whether it's embracing a meat-free day or two each week, living a vegetarian lifestyle, or just wanting to try some brilliant new flavour combinations, this book ticks all the boxes. Sharing simple tips and tricks that will excite the taste buds, this book will also give people the confidence to up their veg intake and widen their recipe repertoire, safe in the knowledge that it'll taste utterly delicious. It'll also leave them feeling full, satisfied and happy - and not missing meat from their plate.

A book for everyone, this is the perfect moment for Jamie to inspire every kind of cook with his super-tasty, brilliantly simple, but inventive veg dishes.

From historic gabled manor houses to contemporary wineries, quirky family-run farms to iconic estates, country picnics to world-class fine dining restaurants, this 3rd edition of Wineries Of The Cape profiles 58 of the very best visitor experiences in the winelands.

All are within easy reach of Cape Town, and a top-notch wine selection is at the core of each of the wineries chosen for inclusion in the book.

What movie drastically reduced sales of merlot in the United States for a time? From the creators of the best-selling brand The Art of Mixology comes The Art of Mixology Winie Trivia, a beautifully designed trivia deck that features 100 cards of wine trivia.

Explore the chemistry of cocktails and mocktails with The Art of Mixology . Become your own bartender and create new, delicious concoctions using the best of traditional and contemporary recipes. Have fun and make yourself a drink!

100 double-sided cards with trivia questions and beautiful photographyTest your knowledge with 100 fun questions.

Housed in a sturdy, attractive box with magnetic closure and detailed artwork, this set is a stylish addition to any home bar or kitchen.Elevate your hosting game with this ultimate trivia game. Cheers!