Herbs are rewarding and versatile plants. They are easy to grow and add colour, texture and fragrance to our gardens and food.

Jane’s Delicious A-Z of Herbs is a full colour, richly illustrated, hands-on guide to growing and using these productive plants. With a detailed and richly illustrated A-Z reference of 80 plus herbs, the book covers planting and growing, medicinal and culinary uses, as well as their many healing properties.

In her book, Jane shows you how to design and maintain your own herb garden. She also provides practical advice on how to propagate, harvest and preserve herbs, as well as useful tips on how to grow them in containers.

In 2016, the country watched as eight journalists stood up to the public broadcaster to dissent against the censorship imposed by COO Hlaudi Motsoeneng and the capture of the newsroom. They would become known as the SABC8. While many may remember the headlines, photos and footage that circulated during that time, few know the real story: the way lives were changed while history was being made.

Now, Foeta Krige, one of the SABC8, shares his version of events: how it came about that eight very different journalists from within the public broadcaster, each with their own unique background and motivation, were brought together by circumstance to fight the mighty SABC in the name of media freedom. This forms the backdrop for a lesser-known story – one of death threats, intimidation, assault and the eventual death of Suna Venter. Her death shocked the nation and baffled investigators. Was it a natural death caused by stress, or were there more sinister forces involved? To understand why her death was red-flagged, it is necessary to retrace her steps and how they converged with those of the seven other journalists.

Krige takes the reader back to the day when everything started, telling the gripping, and often harrowing, story behind the sensational headlines.

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!

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.’

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."

Influencers dominate social media. This book is not only a  personal journey filled with overcoming challenges, but also inspires anyone to go after their dreams, whether it's an entrepreneurial adventure or just to curate a lifestyle that excites you every morning.

A story that weaves biography and business tips through a journey from humble beginnings in Soweto and eventually finds Kefilwe visiting the fashion capital of the world, Milan!

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.

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.

Discover 100 delicious, heartwarming vegetarian and vegan recipes from Prue Leith – the founder of Leiths School of Food and Wine, chef and Bake Off judge – and her niece Peta Leith, a former pastry sous chef at The Ivy and lifelong vegetarian.

This gorgeous cookbook features simple, meat-free family dishes that bring delight to the extended Leith family table, time and time again. Recipes include Slow-Roasted Tomato and Goat's Cheese Galette, Black Bean Chilli with Lime Salsa, Blackberry and Lemon Pavlova and Stone Fruit Streusel Cake. Forty-two of these recipes can be made vegan.

We all need easy comfort foods – whether on busy weeknights or drawn-out Sunday lunches. This book contains nourishing, refreshing, joyful main meals, many of which are vegan, and all of which bring their combined wealth of cookery knowledge to your kitchen.

What is more profitable than cocaine, heroin, marijuana or guns? Illegally trafficked cigarettes . . .

Reputable tobacco companies have – for decades – been complicit in cigarette smuggling. In this gripping exposé, former SARS lawyer Telita Snyckers uncovers the dark underbelly of the tobacco industry.

She recounts the instances where big tobacco itself was caught redhanded and explores not only why a listed company would want to smuggle its own product, but also how it was done.

Prim Reddy and Niranj Pather are South Africans of Indian origin who embrace the diverse culinary offering of cosmopolitan South Africa.

Temptations is a reflection of their philosophy, a cookbook encompassing various cultures and featuring heritage recipes passed down through generations, as well as dishes experienced on their travels. To these they have added their own flair and the resulting flavours are incredible. The array of recipes will transport you from local Indian cuisine and exotic offerings from the sub-continent, through local braaivleis (barbecue) and salads, to Italian, Spanish, Greek, Portuguese and African flavours.

Every recipe has a story. Best of all, these are meals that are quick and easy but that will make a home chef feel like a million bucks. They exude laughter and happiness, sharing and celebration.

Niranj and Prim’s motto is that food isn’t just about sustenance; it’s about the experience, irrespective of how simple the offering may be.

Many people want to lose weight and are looking for the easiest way to do so. When it comes to weight-loss programmes, one of the excuses most frequently heard by dieticians is ‘I don’t know how to prepare the right meals’. This book provides a solution to that.

In A Slimmer You Cookbook, the author presents recipes for 1000 kJ meals to suit individual preferences, family circumstances and budgets. It demonstrates that by monitoring your portions, you can cook for a family, eat healthily, and enjoy a variety of foods, all while achieving your goal of losing weight. But eating correctly is not just about following a recipe or meal plan; we need to understand how what we eat affects our health. The introduction includes topics such as BMI and cholesterol, how to balance daily food intake with physical activity levels, the role of carbohydrates, proteins and fats in our diet, making the most of ‘free’ vegetables, and tips on how to interpret food labels.

Contents: Introduction; Breakfast; Salads; Soups; Chicken; Meat; Fish; Pasta; Preparing starches; Versatile vegetables; Meal plans; Store-cupboard essentials; Frequently asked questions.

The Misery Merchants is a hard-hitting exposé of G4S, the company running one of South Africa’s private prisons in Mangaung. Hopkins presents up-close encounters with the gangs who run the prisons, and a unique insight into the minds of the men on the torture squad, who doused inmates with water before electrocuting them, and in some cases, strapped down ‘unruly’ prisoners and forced anti-psychotic medicines into their systems.

In the Free State of Ace Magashule, both the gangs and the prison bosses competed to run Mangaung Prison, one of South Africa’s few private prisons. Torture and forced medication were the order of the day. Hopkins, a seasoned journalist, has interviewed over 100 prisoners and many prison warders in order to understand what makes this prison so dysfunctional. Her insights and revelations will astonish you.

This book follows several characters who were held in or worked at the prison. L. is a prison gang general and an advocate for prisoners’ rights. He smuggled information on assaults, injections and corruption out of the prison for the author. Dan is a prison guard and a shop steward for the union. He led the workforce during two strikes and paid for it with his job and union membership. Setlai is a Department of Correctional Services official who blew the whistle on the abuse at Mangaung Prison in 2009. His reports were ignored and he was punished for speaking out. He was criminally charged and moved to another DCS post. Shakes is a member of the Emergency Security Team (EST) also known as the Ninjas. He engaged in torture and abuse but now feels ‘what we did was wrong’.

G4S is the largest security company in the world, and has its claws deep in SA’s government and private companies. Drive down any street and you’ll find a G4S van collecting or delivering money.

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.

People with gluten intolerance or coeliac (celiac) disease often struggle to find suitable recipes. Gluten-free ingredients can be expensive, making it a challenge to prepare family meals that don’t break the budget. One of the keys to successful gluten-free cooking is knowing which flour will give the best result. In this book, the various types of flours are discussed and a homemade gluten-free flour mix that forms the basis of many recipes in the book is included.

The South African Gluten-free Cookbook presents 100 tried-and-tested recipes that are perfect for everyday meals, as well as for entertaining. Baking and desserts receive special attention, but there are also recipes for great-tasting breads, quiches, noodles and pasta dishes that make use of a variety of gluten-free flours and flour substitutes.

In keeping with current trends, caulifl ower, quinoa and kale feature alongside salmon, pesto and Asian-style chicken, while traditional cooking holds its own with pumpkin fritters, waffles, mince pies and Yorkshire pudding.

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.

Khamr: The Makings Of A Waterslams is a true story that maps the author’s experience of living with an alcoholic father and the direct conflict of having to perform a Muslim life that taught him that nearly everything he called home was forbidden.

A detailed account from his childhood to early adulthood, Jamil F. Khan lays bare the experience of living in a so-called middle-class Coloured home in a neighbourhood called Bernadino Heights in Kraaifontein, a suburb to the north of Cape Town. His memories are overwhelmed by the constant discord that was created by the chaos and dysfunction of his alcoholic home and a co-dependent relationship with his mother, while trying to manage the daily routine of his parents keeping up appearances and him maintaining scholastic excellence.

Khan’s memories are clear and detailed, which in turn is complemented by his scholarly thinking and analysis of those memories. He interrogates the intersections of Islam, Colouredness and the hypocrisy of respectability as well as the effect perceived class status has on these social realities in simple yet incisive language, giving the reader more than just a memoir of pain and suffering.

Khan says about his debut book: "This is not a story for the romanticisation of pain and perseverance, although it tells of overcoming many difficulties. It is a critique of secret violence in faith communities and families, and the hypocrisy that has damaged so many people still looking for a place and way to voice their trauma. This is a critique of the value placed on ritual and culture at the expense of human life and well-being, and the far-reaching consequences of systems of oppression dressed up as tradition."

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.

The companion cookbook to Josh Axe's bestselling KETO DIET, featuring 75 full-color photos and 125 recipes to help you lose weight, balance hormones, boost brain health, and reverse disease.

The ketogenic diet is the world's fastest growing diet, and with good reason. When practiced correctly, the keto diet has been proven to burn fat, reduce inflammation, fight cancer, balance hormones and gut bacteria, improve neurological diseases, and even increase lifespan. Unfortunately, many people remain unaware of several important factors that are crucial to the diet's success, setting them up for frustration, failure, and relapse.

In KETO DIET COOKBOOK, Josh Axe builds on his New York Times bestseller KETO DIET, offering 125 mouthwatering, keto-friendly recipes to lose weight, fight inflammation, and optimize your body's function, no matter your lifestyle or budget. Featuring a dazzling range of options for every meal of the day -- plus craving-busting snacks and decadent desserts -- KETO DIET COOKBOOK will never leave you without a delicious, satisfying option whenever hunger strikes.

Complete with 75 full-color photos, shopping lists, a meal plan, and explanations of the science confirming the diet's powerful effects, KETO DIET COOKBOOK gives you all the recipes and inspiration you'll need to say goodbye to stubborn fat and chronic disease once and for all.

Super Natural pivots around an abundance of vegetables and natural, whole foods, celebrating seasonal produce, good fats and whole grains, pulses and legumes, and foods that are almost entirely free of refined carbohydrates and sugars.

Best of all, the recipes are accessible, easy, budget friendly, beautiful and delicious. And for Sarah Graham's loyal army of fans, Super Natural is a guide to living well and eating mindfully - a continuum of her highly popular cookbook Wholesome, which is
heading towards its fifth printing.

Besides the health benefits of eating more vegetables and, ultimately, fewer animal products, Sarah also has a more altruistic motive, that of caring for our planet and being more aware of where our food comes from and how our eating impacts our world.

Cosy flannel fleece material provides superior comfort and warmth. Rapid heat-up. 6 heat settings with heat level indicator. Automatic switch-off after 3 hours. Safeguard protection against overheating. Meets international safety standards. Machine washable with detachable controller. Material: 100% polyester. 12 month warranty

Mellerware offers a wide range of household small appliances to compliment your lifestyle. From the ‘Contemporary’ range to the more stylish ‘Executive’ range there are products here to suite your taste and budget.

Ideal for home & camping use
3 ceramic panels with 3 variable heat settings – for flexibility in choosing your preferred temperature
Puts out as much power and heat as full sized roll-about gas heaters
Stylish design – looks good in your home
Easily portable due to its convenient size
Cylinder conveniently fits onto the heater for greater portability & safety
Fits all 3/8” cylinder L-shaped valves (Alva 3kg & 5kg cylinders)
Quickly & efficiently heats up to 50m2 room
Can be switched off at the control knob
Regulator & hose included
LPGSASA approved (LPG Gas Assoc. of SA)
Approved to specifications SANS 1539 (appliance), SANS 1237 (regulator) and SANS 1156 (hose)
24 Month Warranty