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Franschhoek Food
Welcome to the beautiful valley of Franschhoek, also known as the food and wine capital of South Africa. The culinary and vinous developments in and around the Boland village over the last 25 years have been dramatic. Franschhoek’s Gallic heritage is reflected in both haute cuisine starring Cape ingredients, and in classic bistro fare, while other chefs are offering diners tastes of Africa and are incorporating indigenous plants first used by the valley’s original inhabitants. Myrna Robins had the difficult task of choosing just 18 of these culinary destinations, aiming for a collection that reflects the diversity of cuisine for which the valley is famous. You will find a globally renowned restaurant that keeps its place among the world’s top 50, along with others that make the top 20 list in South Africa. You will also find welcoming venues where chefs aim to highlight traditional Cape Favorites or to specialise in country cooking as affordable as it is delicious.
Finance Week
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Financial Mail
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Fish
'Initially I was surprised by just how little time it takes to cook fish. Sometimes seconds will do, and you seldom need to spend more than a few minutes when cooking a fillet of fish. Yes, precision is vital to avoid overcooking, but quite honestly there is no great mystery to it.' Originally published in 1998 and shortlisted for the Best Food Book in the 1999 Glenfiddich Food and Drink Awards, FISH has now been fully updated by Sophie Grigson. In FISH, Sophie creates accessible modern-day recipes for both the novice and the experienced cook. From Halibut with Welsh Rarebit Crust and Maryland Crabcakes, to Greek Octopus and Red Wine Stew and Lobster Thermidor, there are recipes for all tastes - plus helpful tips on buying, storing and preparing fish from William Black. This is the only book you will ever need on fish and fish cookery.
WomanSpirit
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Hotelier & Caterer
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Pig Iron
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