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.

EXQUISITE VENICE

When Paula Plit recently visited Venice with her husband, Wayne, on their honeymoon, she was overwhelmed with the beauty of this exquisite city, understandable because Venice inspires superlatives. Beguiling and unrivalled, Venice remains an unvanquished star.

FISHline News FEATURE SPECIES: SCALLOPS

From the desk of
Roberta Muir

A symbol of many things, from pilgrims on their way to the shrine of St James at Santiago de Compostela in Spain, to a multinational oil refinery, and found in all the world’s oceans, the scallop shell is perhaps the definitive shell shape. European names for this prized bivalve often reflect its association with St James, such as the German ‘Jakobsmuschel’ and French ‘Coquille St. Jacques’.

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

DON’T MISS DON’T MISS

One Day Jewellery Master Class with Joanna Hardy at Strauss & Co, the brilliant Youth Music Festival, Cape Town Tourism chats, Equinox Spa recharge programme, Italian Cuisine World Summit and a ‘Chef in my Kitchen’. 

By Request! See… FIRE WATER - SOUTH AFRICAN BRANDY

Michael Fridjhon, one of South Africa’s leading winewriters says, "The true pleasure of the brandy distiller’s art takes a lifetime to reveal. It is not a voyage frivolously undertaken, but the world it opens up is deeply hospitable and every staging post is a microcosm of the route."

‘Fire Water’ is a fascinating account by Wendy Toerien of how brandy is created, weaving a compelling tale and one that involves the reader from start to finish - absorbing and thrilling! 

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! BEST CHEF - CHEF AT HOME

By Nikki Werner

Award-winning chef Luke Dale-Roberts proves that cooking like a pro is simply about sound technique! 

SLAT MY DOOD…

By Hilary Prendini Toffoli

Snoek is a national treasure, a delicious game fish unique to the Cape. Yet it hardly ever appears on local restaurant menus. We talk to some of the city’s top chefs.

RECIPES! THE HUMBLE AUBERGINE

By Oded Schwartz

You either love it or hate it, but the aubergine has been with us for thousands of years. Very versatile the humble aubergine can be fried, roasted on embers, baked in the oven or cooked in a stew. 

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.