DOWN TO EARTH

By Lyn Hall

"A harvested potato is a well wrapped package designed by nature – full of nutrients and with a good shelf life," says Lyn Hall, top British cook, teacher and food writer.

SEE! SUMPTUOUS

Food from the heart of France to the Cape

By Marlene van der Westhuizen

In ‘Sumptuous’ Marlene van der Westhuizen continues the journey that she began in her first book, ‘Delectable’, exploring what she has christened ‘brasserie luxe’. "Simple food," says Marlene, "that tastes as good as it looks!" Together with photographer Gerda Genis, Marlene has created a visual feast reflecting her strong passion for good food with deep flavours. 

SEE! A FARM IN MY HEART
From the yard to the pantry and the table…

By Emilia le Roux and François Smuts

‘A Farm in My Heart’ is one of those very special books. Treasured memories, which touch the heart. Homely recipes from a family farm, passed down through generations and still bringing pleasure to the De Rust table. 

SEE! TIPSY CHOCOLATE TRIFLE

Learn to Cook with Showcook

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

COOKERY SCHOOLS REACHING FOR YOUNG STARS!

SOUTH AFRICAN CHEFS ACADEMY

Highly respected with a wealth of experience

Award winning South African chef and icon in the industry, Garth Stroebel together with Paul Hartmann form a formidable team at the South African Chefs Academy, both have a wealth of experience and are highly respected. 

COOKERY SCHOOLS REACHING FOR YOUNG STARS!

SILWOOD SCHOOL OF COOKERY 

Study towards a passport to the great kitchens of the world

At the Silwood School of Cookery you will study towards a passport to the great kitchens of the world. The school is on of South Africa’s oldest, founded in in 1964 by Lesley Faull, offering a broad based culinary education in the classical skills required by top international kitchens. Today Silwood is headed by Alicia Wilkinson and assisted by her daughter Carianne Wilson.

COOKERY SCHOOLS
Reaching for Young Stars!

James Gaag

Silwood School of Cookery

It was all about choice when three young chefs had to produce a winning menu using Villiera’s exquisite wines, premier apples and pears from Tru-Cape and fragrant coffee from specialist producer Caturra. 

COOKERY SCHOOLS
Reaching for Young Stars!

James Erasmus

Institute of Culinary Arts

It was all about choice when three young chefs had to produce a winning menu using Villiera’s exquisite wines, premier apples and pears from Tru-Cape and fragrant coffee from specialist producer Caturra. 

SEE! CATURRA COFFEE ON THE RISE

Reaching for Young Stars!

The world of coffee is a seductive one. There is nothing that compares to that heady fragrance of coffee, an aroma and incomparable taste that beguiles you, offering the pleasures of conviviality, satisfaction and adding a lift to each day. 

SUMMER PASTA SALAD

Learn to Cook with Showcook

This is one of those convenient cool pasta dishes that will prove to be a real winner over the summer season.