BOOKS FOR COOKS! TASTES OF AFRICA

By Justice Kamanga

Justice Kamanga was born in Malawi and attended their School of Catering. Later he became head chef for the US Embassy in Lilongwe. On his arrival in South Africa some years later he joined the Italian Embassy in both Pretoria and Cape Town. Right now Justice has been working as a chef in private homes where he delights guests with his African based fusion dishes. 

FLAVOURS OF CITRUS

With Oded Schwartz

Food historian and author of the highly acclaimed book ‘Preserving’, shares his bittersweet bounty of winter’s treasured fruits with SHOWCOOK.

SEE! EAT IN

Take a look at Eat In and their view of
South Africa’s National Treasures

‘Eat In’ comes out annually, celebrating our local food heroes of the year, who are making, baking, farming and producing the most delicious tastes, helping to form South Africa’s own style of cooking using home grown ingredients. 

TO MARKET… TO MARKET…

Stellenbosch Fresh Goods Market

Stellenbosch’s bountiful and inviting organic, slow food  market, held every Saturday beckons. A cornucopia of your favourite things are on the tables; cheeses, honey, dried figs, charcuterie, breads, choice pastries, wine and dishes on the ready for the week ahead. Fill your capacious basket and head for home.

AT HOME WITH GARTH

With Garth Stroebel

Garth Stroebel, one of a small band of South Africa’s leading chefs, both respected and admired throughout the industry, takes us on a culinary journey and introduces us to Chicken and Prawn Curry prepared with his inimitable touch!

THE LURE OF CHUTNEY

By Oded Schwartz

The Concise Oxford dictionary describes chutney as pungent, originally Indian condiment of fruit, vinegar etc. a puny and dull entry for this versatile condiment that now, casually appears on tables all over the world. Oded Schwartz invites us to try these fascinating blends!

AT HOME IN CHARROUX

With Marlene van der Westhuizen

What Marlene is offering at beautiful Charroux, set in the rugged Auvergne region deep in the heart of Bourbonais near Vichy, is more than simply a cookery course rather a miniature taste of France in a country devoted to all things culinary.