COOKING IN SPAIN

With Janet Mendel

It was in the South of Spain, a small village in fabled Andalusia, more than 20 years ago, that Janet Mendel enjoyed her first fascinating taste of the colourful and passionate Spanish kitchen. An introduction to a food culture that eventually encompassed every region of her beloved Spain. Janet Mendel, one of Spain’s most prolific and respected food writer brings us two stunning books, which reflect the rich regional heritage and culinary diversity of one of Europe’s most fascinating countries. 

SEE! TIPSY CHOCOLATE TRIFLE

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Fashionable desserts come and go but a tipsy trifle remains as richly seductive as ever, and makes the perfect sweet. 

SEE! TRU-CAPE’S RICH BOUNTY
OF APPLES AND PEARS INSPIRE

Recipes from Cookery Schools Reaching for Young Stars!

Quality, freshness, aroma, appearance, taste and juiciness are what Tru-Cape expect from the orchards of the Southern fertile valleys around Elgin, Grabouw and Ceres where their mild climate makes this exquisite area ideal for their top grade fruit. 

CHARLOTTE HUNT

An evergreen cook for all seasons!

After many years of lauding and applauding the cult of ‘the chef’, it does appear timely that there is the return of ‘the cook’. The undervalued angel of the kitchen that cooks divinely and whose dishes, prepared with loving hands, we wish to return to again and again. Charlotte Hunt is one of those angels! 

HONEYMOONS

AUTUMN IDYLL AT THE PALACE

Serene, joyous, supremely carefree days. Spend them together beside the sea, waterski on azure waters, canter along the beach, take wonderful walks deep in the forest, sip a glass of red wine warmed by the fire. Honeymoon forever.  

KIWIFRUIT AND LIME CUSTARD TART

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Kiwifruit first arrived in New Zealand at the turn of the century. Seeds were brought from China and commercial cultivation began here just before World War Two. Originally called Chinese gooseberry, the fruit was renamed by exporters to avoid confusion with the green gooseberry and to identify it more closely with New Zealand. 

PINEAPPLE & GINGER ICE CREAM

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It’s hard to beat the luxurious creaminess of homemade ice cream. 

CELEBRATING SALLANDROUZE

A Showcook Production

When Lanie van Reenen opened her doors at Sallandrouze in June 2008 it was cause for celebration. Today the Hôtel Château Sallandrouze & Café Sallandrouze is enchanting Aubusson and visitors from abroad with its elegance and sumptuous cuisine.

QUINCES WITH GINGER CUSTARD

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Quince, a member of the rose family, is an intriguing and quite underrated fruit with a warm yellow, almost downy skin. 

RUBARB COMPOTE
WITH NUT BISCOTTI

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Although rhubarb is treated as a fruit, botanically speaking it is a vegetable. Most often stewed or made into homely crumbles and pies. Its tart flavour is complemented by ginger and orange, and marries well with custardy desserts and rice puddings.