THE VIGILANT DIABETIC!

SOUTH AFRICAN COOKBOOK FOR DIABETES AND INSULIN RESISTANCE 2 

By Hilda Lategan

Cooking for diabetics is not all that different. Hilda Lategan introduces us to a style of cooking which, although perfectly attuned to diabetic needs, is simple, nutritious and appealing, and she is mindful of every aspect of diet concerned with the condition of diabetes.

DON’T MISS! LIFE ON THE LIGHTER SIDE

Setting a fine table at Birkenhead House & Birkenhead Villa with The South African Pork Producers’ Organisation and Cape Legends’ award winning wines, Lomond and Neethlingshof. 

RECIPES! LIFE ON THE LIGHTER SIDE

Three superb chefs show off their considerable skill and expertise, pairing delectable dishes with splendid South African estate wines. Marieta Human, a well known spokesperson of the South African Pork Producers Organisation. "Pork is an ideal white meat; budget friendly, economical, no wastage with the added benefit of being healthy and heart friendly." 

SEE! REACHING FOR YOUNG STARS

WINNER - JAMES GAAG

See Showcook, Villiera, Tru-Cape and Caturra at the special celebratory lunch, which took place at Myoga, Vineyard Hotel & Spa, 20th March 2010, in REACHING FOR YOUNG STARS competition. The winner is James Gaag of The Silwood School of Cookery, while Monique Human of South African Chefs Academy and James Erasmus of Institute of Culinary Arts did splendidly. 

SLOW & MELLOW IN PRINCE ALBERT

With Oded Schwartz

I first heard about African Relish a few years ago when a friend told me that her brother, together with a partner, was opening a cooking school in a little town in the Karoo, an exceptionally beautiful little Victorian town, a gem called Prince Albert, an ideal place to stay on the way between Johannesburg and Cape Town.

PROUDLY CATHARINA’S

With Garth Almazan

Introducing the new look and splendid Catharina’s Restaurant at Steenberg, one of the Cape’s most historic and captivating wine estates. Award winning Executive Chef Garth Almazan, introduces us to the versatility of pork with three creative signature dishes prepared at Catharina’s. 

OVERTURE THE GEM OF HIDDEN VALLEY

With Bertus Basson

Overture is the brain child of Bertus Basson and Craig Cormack, perched overlooking the incomparable vistas of Hidden Valley in Stellenbosch. An airy, welcoming restaurant where Bertus wields his baton with utter precision, meticulous presentation and superlative taste. Here his focus is on the lighter style of pork, an ingredient that happens to be his passion. 

AN INTRODUCTION TO GREATER THINGS
AT OVERTURE RESTAURANT

With Bertus Basson

Showcook invited Bertus Basson of Overture Restaurant to create three superb pork dishes illustrating the versatility from a starter and an entrée through to a main dish, he added a refreshing palette cleanser and a dessert chosen to complement his dishes.

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. 

DIABETIC ALERT!
SOUTH AFRICAN COOKBOOK FOR DIABETES
AND INSULIN RESISTANCE 1

By Hilda Lategan

Hilda Lategan has developed recipes that can be enjoyed safely, easily and are appropriate to support a good eating plan.

A registered dietician and well-known author, Hilda Lategan specialises
in the dietary treatment of people with diabetes and insulin resistance.