Tag: random house struik
 
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DEFINING MOMENTS AT THE ONE&ONLY REACHING FOR YOUNG STARS AWARDS CEREMONY

 

 

 

 

The One&Only Reaching for Young Stars, the top culinary event for student chefs and wine stewards, celebrates its six consecutive year hosted by the One&Only Cape Town with eight of the Cape’s most prominent cookery schools; Cape Town Hotel School part of the Cape Peninsula University of Technology (CPUT), Capsicum Culinary Studio, Eziko Cooking and Training Centre, The Hurst Campus, International Hotel School, The Private Hotel School, Silwood School of Cookery and the South African Chefs Academy. The annual prize-giving ceremony took place on 3rd November attended by the who’s who of the culinary cognoscenti with the Deputy Minister Tokozile Xasa presenting a tourism update.  

 

 

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BOOKS FOR COOKS! JAN - A BREATH OF FRENCH AIR

 

 

 

A WINNING CHEF Jan Hendrik van der Westhuizen at his restaurant in France is clearly in a sweet space having finally achieved the restaurant in Nice that he always desired. Today, Jan is the first South African to ever be awarded a one Michelin star in the 2016 French Guide Michelin - an enviable achievement. 

 

 

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IN THE NEWS! IN THE NEWS! IN THE NEWS!

 

DON’T MISS DON’T MISS DON’T MISS

 

 

St Petersburg Ballet Theatre to visit Cape Town in May at the Artscape Opera House. * Dylan Lewis, one of the world’s finest wildlife sculptors has just brought out ‘An Untamed Force’. * The historic Drostdy, a hub in the small town of Graaff-Reinet since 1805 has acquired a fresh new guise. StreetSmart SA celebrates 10th anniversary and new chairperson * GLOBAL EXPERIENCE ADDS EXCELLENCE TO LOCAL CUISINE * If you are starting your wine journey or just curious take a look at the NOSE YOUR WINE video series which wine.co.za has developed. 

 

 

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JAN - A PERFECT NOTE IN NICE!

 

By Lynn Chaulieu

 

 

 

I met Jan-Hendrik van der Westhuizen quite a few years ago when he came to our neck of the woods as Marlene van der Westhuizen’s assistant on one of her cooking tours to Charroux. Already this very talented young man impressed me – chef, freelance photographer, stylist, painter… 

 

 

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CHRISTMAS 2013

 

 

CHRISTMAS 2013 CHRISTMAS 2013 

 

 

This Christmas we have dipped into three delightful books, written with great authority by Bernadette Le Roux with her Roots, Shoots & Leaves, Australia’s MasterChef Kate Bracks, The Sweet Life, and Cooking for Crowds (and is this not the one time of the year that you may well be cooking for crowds!) by brother and sister team Callie Maritz and Mari-Louis Guy.  

 

 

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BOOKS FOR COOKS! FUSS-FREE BRAAIS

 

By Hilary Biller

 

 

 

Hilary Biller, food editor of ‘Food Weekly’ supplement of the Sunday Times and fondly remembered as The Star’s Angela Day, where she was for over 11 years, has brought us her latest book ‘Fuss-Free Braais’ in time for the most popular way of entertaining in South Africa and that is the braai! A method of cooking that is fast becoming internationalised as South African’s all over the world fire up their braai with the first hint of good weather. 

 

 

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CHRISTMAS! AN ITALIAN CHRISTMAS WITH NIGELLA

 

With Nigella Lawson

 

 

Bubbling Nigella Lawson, charismatic and gorgeous, whose heart is in Italy when it comes to gastronomy. In her new book ‘Nigellissima’ we are introduced to all the passion, warmth and simplicity of Italian cooking however it does have a Nigella touch! 

 

 

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SEE BOOKS FOR COOKS! EVITA’S BOSSIE SIKELELA

 

With Evita Bezuidenhout

 

 

Evita Bezuidenhout, following the great success of her first delicious cookbook, is with us once again. The icon of the nation presenting her recipes for dishes that she has experienced on her travels in South Africa and the world. 

 

 

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BOOKS FOR COOKS! MARGARET ROBERTS
MY 100 FAVOURITE HERBS

 

 

When one thinks about herbs in South Africa the very first person that you undoubtedly associate with them is Margaret Roberts, our first lady of herbs. 

 

 

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Books for Cooks! FUSS-FREE SUPPERS

 

By Jenny Kay & Elinor Storkey

 

 

The perennial question constantly asked is, What’s for supperFuss-free cooks Jenny Kay and Elinor Storkey have addressed this humdrum question with creativity and enthusiasm and tell us that it is all in the planning and organisation. They also explained that it is all very well, but you need the right tools and equipment and a well stocked pantry. So give that some earnest thought! Showcook has chosen, guess what? Chicken! We all love it, cook it and here are Jenny and Elinor’s take on this super bird!

 

 

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