VEGETARIAN ADVENTURE

With Viviane Bauquet Farre

Creative New York chef and food writer Viviane Bauquet Farre, a lifelong vegetarian, joins SHOWCOOK with delicious dishes using fruit, vegetables, salad leaves, grains and pulses. Viviane, who masterminds brilliant cookery classes in New York, adds stylish and elegant touches to her recipes making each dish a culinary adventure!

The humble carrot is a familiar sight in every supermarket, and perhaps that’s why it doesn’t usually command much attention or excitement. But those colorful roots certainly have some exotic origins.

CHEESE TO CHERISH

With Leslie Back

The allure of cheese knows no boundaries. Whether dense, robust, strong and down to earth, creamy, delicate as a breeze, richly delicious or patrician and elegant. Cheese is a heavenly food to be cosseted, debated and deeply appreciated for the marvel it is and the intense pleasure it gives.

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.  

SAVVY KIDS

By Sarah & Rupert McKerron
With Linda McCourt 

Sarah and Rupet McKerron have certainly hit the jackpot once again with their new cookbook ‘Savvy Kids Menus’, which follows ‘Savvy Kids Food’. The children have grown and Sarah is a typical busy working mum, increasingly concerned about the way children eat today. What she aims to do in this book is to provide parents with a blue print for the best possible start in life.

BEST CHEESES - Not the Mozzarella You Know

By Hilary Prendini Toffoli 

Soft, white mozzarella made from buffalo milk is one of Italy’s great delicacies and it’s being made in the Cape. Hilary Prendini Toffoli meets the herd.

THE COOL LUNCHBOX

By Sandy Harper

Packed lunches aren’t a new concept. They have been around for centuries - when men and women went out to work in the fields, a billycan or other suitable container was filled with the previous night’s leftovers and tied securely with a napkin to keep the food warm. Those days may be long gone, but the need for packed lunches has remained. 

CUCINA NAPOLETANA 

100 Recipes from Italy’s most vibrant city!

By Arturo Iengo

Strangely enough one hears a great deal about Milan, Florence, Venice, about their cuisine and very little about what is arguably the most vibrant, chaotic, passionate city, Naples with food to match. After all, it is the South and Naples the home of the woodfired pizza, which has travelled the world. 

SHARE A SUMPTUOUS SHOWCOOK CHRISTMAS

Entertaining!

A collection of divine Christmas recipes from your favourite clutch of food writers.