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Archive for the ‘Food’ Category

Why we are losing the battle for our food system, why it matters, and how we can win it back: An Empty Plate by Tracy Ledger

An Empty PlateJacana Media is proud to present An Empty Plate: Why we are losing the battle for our food system, why it matters, and how we can win it back by Tracy Ledger:

Why is it that food prices are so high that millions of South African families go hungry, while the prices paid to farmers for that same food are so low that many cannot stay in business? Why are the people that produce our food – farmworkers – among the most insecure of all? Why do high levels of rural poverty persist while corporate profits in the food sector keep rising? How did a country with a constitutional right to food become a place where one in four children is so malnourished that they are classified as stunted?

An Empty Plate analyses the state of the South African agri-food system. Ledger demonstrates how this system is perpetuating poverty, threatening land reform; entrenching inequality and tearing apart our social fabric. The book asks two crucial questions: how did we get to this point and how might we go about solving the problem.

This is a story of money, of power, of unanticipated consequences, and of personal and social tragedy. But it is also a story of what is possible if we reimagine our society and build a new system on the foundation of solidarity and ethical food citizenship.

About the author

Tracy Ledger is a researcher in the field of economic development, with 25 years of research experience. She holds a PhD in Anthropology from the University of the Witwatersrand and a Master’s degree in Agricultural Economics from Stellenbosch University. She is an agri-food activist, believing that a more equitable agri-food system is fundamental to building a more equitable society.

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Sophia Lindop explores the magic of spices in Spices South Africa Flavours and Traditions

Sophia Lindop brings life to food with her series of cook books and shares with us a rich history of our country and the stories around her inspirational recipes.

- The Next 48 Hours Cape Town, Jenny Morris

Spices South AfricaSophia Lindop has produced another little gem in the Flavours and Traditions range, telling the tale of not only the two main influences, namely the Indian population and the Malay population, and how their age-old usage of spices and eating habits influenced the rest of our country in such a way that their recipes are now part of South Africa’s national heritage, but of all the other nations that played a role in this spicy story.

“Spices that we add to our food every day without thinking, such as pepper, cinnamon, cloves and nutmeg, were such a valuable commodity in the 15th century that they inspired fearless mariners to cross vast oceans in less than adequate vessels in search of new routes to the spice-rich Orient. Today pumpkin without cinnamon, potatoes without nutmeg and a curry without ginger is unimaginable, so, even now, all around the world, spices are still making magic …” writes Lindop.

Recipes in this tantalising collection include, among others, Cauliflower-and-chickpea biryani, Chilli bites, Courgettes stuffed with lamb mince and fragrant rice, Cucumber pickles, Chocolate cardamom brownies, Milk tart, Spicy rooibos iced tea and Mosbolletjies.

Spices South Africa Flavours and Traditions is the latest book in the Flavours and Traditions series and is a little book of gastronomic delight. It brims with history, unique South African recipes, and will hopefully inspire you to cook flamboyantly.

South African Flavours and Traditions, Cape Town Flavours And Traditions, Braai and Potjie Flavours and Traditions have been created for both locals and tourists alike, celebrating our heritage in a bite-sized chunk.

About the author

Sophia Lindop was born on a farm near Douglas, a small village in the Northern Cape province of South Africa, where she grew up in an environment characterised by old-fashioned values. Lindop is zealous about food and wine and displayed an aptitude for cooking from the age of five.

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Read a Round-up of the HPCSA Trial Against Tim Noakes, Which Will Resume in February 2016

Raising SuperheroesTim Noakes, the advocate of the Banting lifestyle and co-author of Raising Superheroes, was called before the Health Professions Council of South Africa (HPCSA) recently.

Noakes was asked to defend a tweet he sent out in 2014 saying that low-carb, high-fat foods are good for babies, which was brought under the attention of the HPCSA by the former president of the Association of Dietetics in South Africa (ASDA) Claire Strydom.

The Real Meal Revolution has shared a round-up of the events and arguments of the six-day trial, which will resume in February 2016 and is estimated to be costing South Africa taxpayers over R1 million.

Read the article:

On day one of the trial, the HPCSA tried, and failed, to prevent the Noakes’ legal team from presenting evidence by video link. The reason the team had to seek evidence outside of South Africa was because no South African specialists came forward, through apparent fear of what might happen to them.

Claire Strydom then tried to present evidence that the Noakes’ team hadn’t seen and began to give expert instead of factual testimony.

On day two, Claire Strydom continued with her testimony, but kept straying into expert territory, instead of sticking to the facts. During the cross-examination, “Julsing-Strydom said she didn’t believe the Banting advocate should be struck from the health professions roll for giving unconventional advice” and she admitted to over-reacting “when she sent a tweet about how horrified she was by Noakes’ advice to a breastfeeding mother.”

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Join Catherine Speedie for the Launch of The Banting Baker at the Wellness Warehouse on Kloof

Invitation to the launch of The Banting Baker

 
The Banting BakerThe Wellness Warehouse and Jacana Media would like to invite you to the launch of The Banting Baker by Catherine Speedie.

Sweet treats and baked goods are deeply associated with comfort, time out and good times, rewarding us after a day’s hard work. The good news is that we don’t have to deny ourselves these little pleasures. In The Banting Baker, Speedie shows you that the low-carb highway is not about deprivation but about substitution.

The launch will take place at the Wellness Warehouse on Kloof on Saturday, 5 December, between 2 and 4 PM.

Don’t miss it!

Event Details

  • Date: Saturday, 5 December 2015
  • Time: 2 PM to 4 PM
  • Venue: The Wellness Warehouse
    Lifestyle on Kloof
    50 Kloof Street
    Gardens | Map
  • Refreshments: Banting treats will be served
  • RSVP: Nomzamo on 011 620 3200, or rsvp@jacana.co.za

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Learn How to Make LCHF Treats at the Launch of The Banting Baker by Catherine Speedie in Sandton

Invitation to the launch of The Banting Baker

 
The Banting BakerJacana is pleased to invite you to the launch of The Banting Baker by Catherine Speedie.

Come and learn all about the secrets of making delicious low-carb high-fat treats on Thursday, 3 December, at 6 for 6:30 PM. The event will take place at Jackson’s Real Food Market in Sandton.

The Banting Baker bears good news to those of us who just cannot give up on carrot cake: Life’s too short to deny ourselves these little pleasures.

Don’t miss it!

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Recreate that Holiday Vibe in Your Own Home with Neil Roake’s More Life’s a Beach Cottage

More Life's a Beach CottageMore Life’s a Beach Cottage is the third cookery book in Neil Roake’s series, featuring a collection of best holiday feasting recipes:

More Life’s a Beach Cottage is as beautiful and quirky and set to follow in the successful footsteps of previous publications.

The author explains: “This third Life’s a Beach Cottage offering includes some tasty ‘OMG, I can easily make that’ recipes and some ‘WTF, that looks hard’ ones – but there are no OTT airs and graces (life’s a just too short).

“Don’t stress about following every recipe to the letter. This cookbook is just your springboard for culinary creativity. Many of the recipes were sourced on my travels abroad and all are big on flavour – there’s nothing ‘shy’ here. Expect muscular curries, potent cocktails, desserts that argue back and deliciously robust salads.”

Inside the covers you will find exquisite photography, and delectably different recipes, including:

  • Homemade Cabnah Tomato and Chai Seed Salad
  • 4 Melon and Prawn Salad with Asian Dressing
  • Baked Chicken Pâté with Gooseberries, Thyme and Crushed Hazelnuts
  • Badass Bacon Jam
  • Baked Brie with Blueberries
  • Chocolate Éclairs with Pomegranate Jewels

And so much more – including ice cream without a churner!

So take off your shoes, bring out the wine, put on the music and let Roake take you through More Life’s a Beach Cottage.

About the author

Neil Roake has produced some award-winning cookbooks: Life’s a Beach Cottage (2007) which won Best Barbeque and Outdoor Cookbook in the World at the international Gourmand Awards in 2008. Life’s a Beach Cottage: Second Helpings and On the Rocks – a coastal-themed cocktail book that won best South African Photography Cookbook. Shiny Happy People was released in 2009 and is a collection of Roake’s friends’ favourite recipes and Taste Freedom featured food from his restaurant Freedom Café.

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Indulge in the Best Low-Carb High-Fat Treats with Recipes from The Banting Baker by Catherine Speedie

The Banting BakerJacana Media is proud to present The Banting Baker by Catherine Speedie:

The Low-Carb High-Fat diet, known more colloquially as the Banting diet, is not just about upturning the food pyramid and thus the conventional wisdom around food and nutrition that has ruled for the last 40-odd years. It’s about waking us up to what our bodies are naturally ‘wired’ for in terms of optimal sustenance and body weight. It’s about realising that along the trajectory of commercial and industrial ‘progress’, we’ve lost sight of our humanness – our basic biology if you will.

That said, giving up carrot cake is not so easy. Sweet treats and baked goods are deeply associated with comfort, time out and good times, rewarding us after a day’s hard work. The good news is that we don’t have to deny ourselves these little pleasures. This book will hopefully show you that the low-carb highway is not about deprivation but about substitution. Once you’ve got your head around it, stocked up your pantry with the right ingredients and armed yourself with a spirit of adventure, you’ll discover that you can create the most sublimely satisfying goodies.

The Banting Baker introduces the reader to low-carb logic, as well as how to soak nuts and seeds and make meal and butter from nuts. It includes recipes for breakfast, snacks, breads, wraps, pizza as well as sweet treats. Indulge in Blueberry and Almond Muffins, Baked Berry Pancakes with Mascarpone, Banting Coconut Macaroons, Cheesecake Swirl Brownies and ‘Top-deck’ Bliss Bars.

About the author

Catherine Speedie is the owner of Gingko, an organic and ‘clean food’-oriented restaurant, bakery and catering business, and the creator of Primal Chow, a brand dedicated to the world of Paleo and Banting goodies. A passionate traveller, she brings flavours from all over the world into her cooking, believing strongly that food must be delicious and nutritious if it is to be fulfilling on all levels.

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Sophia Lindop Launches Two New Cookbooks in Her Flavours and Traditions Series at Kalk Bay Books

Sophia Lindop

Kalk Bay Books was, once again, humming with delighted customers as friends, family and many fans of Sophia Lindop arrived to celebrate two of her latest cookbooks. Gathering before the launch, they were invited to try various tasty samples from the books.

This double delight forms part of her Flavours and Traditions series and the latest contributions are entitled Braai and Potjie Flavours and Traditions and South African Flavours and Traditions.

Lindop spoke about her understanding of her work as a chef and food writer, and acknowledged the people who’ve contributed to her success. She shared the story of how she and her husband Paddy embarked on their food journey and kept the audience entertained with her lively account of the process of putting these books together.

This was the speech she made that night:
 

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Braai and Potjie Flavours and TraditionsSouth African Flavours and TraditionsEvery country has its own “food story”, and some, like the ancient European civilisations, are rooted in ancient traditions. We as South Africans often dismiss ours or deem it less important, and at times even non-existent, when in reality it is the very reason why we are standing here in beautiful Kalk Bay today.

Nine years ago I decided to open our home to overseas groups for dinner – I wanted to show them the heart and soul of this beautiful country through the eyes of two passionate South Africans, namely Paddy and me. A few months later the first group arrived and I began, with Paddy, to tell the story of South Africa, its people, its wine, and its cuisine – a journey I have enjoyed and one which changed the course of my life.

One evening a journalist from the Cape Times joined one of those dinners and a week later a lovely write-up appeared in the paper. Years later, that experience led her to recommend me to a publisher who wanted someone to tell the story of Cape Town and its food. That little book, the first in this series, is an incredible success and for that I thank Dominique Herman and especially Neil Austen.

Neil then decided that the story should go on, and he asked me to do a book on South Africa and its food story. When I was at the point where I was ready to hand over my manuscript and all my food photographs, Neil broke the news that he could no longer be involved in the project and ended our conversation with, “I have full confidence in you and know that you can take this task to completion.”

Now, anyone who knows Neil will know that he calls a spade a darn front-end loader, so his words filled me with courage and before I knew it, I had agreed to coordinating this project and being involved with the design. As I jumped off the cliff, as I so often do, I was wondering what on earth I had smoked that morning … but it was too late.

There were times when I ran something past Neil and the profanities that were uttered cannot be repeated to a sensitive audience … we would then go back to the drawing board and do better. Although Neil cannot be here tonight, I owe him a big thank you!

Jumping off that cliff took me on a new journey, one of photographers, design, colour and project management, and another title, Braai and Potjie. For this exciting new challenge, I thank Neil. I had to surround myself with a team who could help me, and that’s how I found the editor and designer team Sean and Tracey Fraser. I practically moved into their home for a month or two and I am afraid they might ask me to help pay for therapy for their son who must be feeling rejected as I am no longer there when he gets home from school.

And then, despite having done all the food photography and a few others myself, these little books are filled with colourful pictures and I needed a whole lot of them – on a low budget. I want to thank photographers Gale McAll, Hougaard Malan, Paul Bruins and Liezel Kershoff for their amazing talent that you can see in these books.

But then the budget was fast running out and I turned to friends whose photography I admire and who might not have had the exposure that established photographers have. I asked Tinus Lamprecht, a well-known bird photographer, for some of his stunning work. Tinus’ work will be featured in the latest version of one of the local bird books. He manages to capture the personality of a bird and is super talented. I am so excited to have had you onboard with this project.

And I was lucky enough to get Debbie Wieland’s amazing photographs into this book. Debbie has such an amazing eye and managed to capture the soul of a place through her lens – a huge thanks to her as well!

Nico Traut gave me a picture to use too, or rather I used it and then told him I had! He is the very reason why I have a camera in the first place, so it is fitting that he should feature somewhere in all of this.

And then there is Dr Dawid Rossouw, my husband’s business partner. Dawid, I often think that Paddy is the luckiest man alive – he has the most amazing partners to help him through every day. You take on the long day shift, and then I take over for the night. Dawid is someone who takes on new challenges and then perfects them, and one day, when I popped in at the practice, he showed me what he had done with a new underwater camera that he had purchased. Some of those pictures, as well as others that he had taken on his fishing and shooting trips, now grace the inside of these beautiful little books. Thank you, Dawid!

A very special thank you to Laetitia Gerber and Dalene Kapah who helped me complete the task before me by preparing the recipes so that I could concentrate on the photography. The laughs and destressing were invaluable and I thank you from the bottom of my heart.

Thank you to team Jacana for your support during this process, and in particular Carol Broomhall. Also, a big thank you to the marketing team, and in particular Wilma, for your efforts in getting the books into bookstores and ultimately sold.

Thanks to Kalk Bay Books for hosting this event and for all you did in the run-up to today.

I would also like to thank my brother, Richard, and his wife, Sonia, for their love, support and excitement. Then my parents drove 1 000 km to be here today … but they have driven much more in emotional miles with me too. Thank you for your sacrifice, your example, your unconditional love and your support. Without all of you my life would be poorer! I am proud to call you family.

And then I would like to thank the many American, Canadian and German guests who have graced our tables at home and fuelled my enthusiasm about this country, its people, its food and wine, and its story. I am forever indebted.

And I cannot stand here without the knowledge that, had I been with anyone other than Paddy Lindop, I would not be standing here at all. Paddy has been my biggest fan, my tireless supporter, my pre-editor, at times when I couldn’t find the words, my writing aide, my cook when I could think of nothing other than writing, my taster and tester of recipes, my braai inspiration, and the absolute love of my life. Thank you for everything, my love! You are the unsung hero, and these books are dedicated to you, to us, and to the rich life that you give me.

Thank you all for making the effort to be here to celebrate with me this evening. I will now be signing books, and might I remind you that Christmas is around the corner.
 

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Liesl Jobson (@LieslJobson) tweeted live from the event using the hashtag #livebooks:


 

 

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Facebook gallery

 

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Join Tim Noakes and Jonno Proudfoot for a Raising Superheroes Workshop in Durban

Raising SuperheroesJacana Media and the Durban Country Club would like to invite you to a special Raising Superheroes workshop, presented by Tim Noakes and Jonno Proudfoot.

The dynamic duo will be at the Durban Country Club on Thursday, 12 November for a talk on health, fitness, diet and this new book on children’s nutrition. Raising Superheroes is the follow-up to their incredibly successful book Real Meal Revolution, which sparked a nationwide consciousness about healthy living.

The event starts at 10:30 for 11 AM and will be finished by 1:30 PM. Tickets cost R200. Book now to avoid disappointment.

Don’t miss this!

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Join Sophia Lindop for the Launch of Two New Flavours and Traditions Cookbooks at Kalk Bay Books

Invitation to the launch of  South African Flavours and Traditions and Braai and Potjie Flavours and Traditions

 
South African Flavours and TraditionsBraai and Potjie Flavours and TraditionsJacana and Kalk Bay Books would like to invite you to the launch of two new books by Sophia Lindop: South African Flavours and Traditions and Braai and Potjie Flavours and Traditions.

The launch will take place on Thursday, 5 November, at 6 for 6:30 PM at Kalk Bay Books.

See you there!

Event Details

  • Date: Thursday, 5 November 2015
  • Time: 6 PM for 6:30 PM
  • Venue: Kalk Bay Books
    124 Main Road
    Kalk Bay | Map
  • RSVP: events@kalkbaybooks.co.za, 021 788 2266

 
About South African Flavours and Traditions

When asked what sound most describes South Africa, a number of answers are possible. Some say it’s the chilling roar of the lion in the early evening in the bush. Others say it’s the haunting call of the fish eagle that hovers above our many rivers and dams. Still others feel it’s the soft cooing of the laughing dove or the cackling of the guinea fowl coming in to roost at night.

And yet, the sound that unifies South Africans all around the world is the sound of a crackling fire. It is the call to come together and enjoy hospitality that is so unique to our people. It is an invitation to eat together, laugh together … an invitation to share.

South Africa Flavours and Traditions invites you on a journey through our richly diverse country with its colourful people and fascinating food. Please stay a while and enjoy the tales of adventure, determination and courage at our table as we serve up this, our South Africa.

About Braai and Potjie Flavours and Traditions

South Africa’s climate is so good that outdoor cooking, ingrained into our psyche by the early indigenous people and the Voortrekkers, who learnt the art from them, is almost a national sport! Men congregate around fires, debating about whether to use wood or charcoal, each with their own way of doing things.

In the early to mid-1800s the Dutch, French and German immigrants formed a new nation – the Afrikaners. And those who ventured north were known as the Voortrekkers (meaning pioneers). There was a unique cooking culture that developed with the Voortrekkers.

The ox and wagon and horse were their only means of transport and provisioning was limited. So, in order to survive they had to hunt and roast the meat on open fires, thus giving birth to the braai, a tradition that is now so established in South Africans’ culture. Some ate their meat with griddle cakes or roosterkoek while others, who had come into contact with black tribes and had been introduced to the staple food of Africa, mealie meal porridge or pap, began enjoying that with their braaivleis.

As there was little space for pots and pans on the ox wagons, the settlers developed a one-pot meal called potjiekos. A three-legged cast-iron pot was used and filled with meat, vegetables and starch, like potatoes, seasoned and covered with a lid.

Braai and Potjie Flavours and Traditions invites you on a journey into our great outdoors where we light a fire and encourage you to stay a while and enjoy this unique South African tradition.

About the author

Sophia Lindop grew up on a farm in the Northern Cape province of South Africa, which influenced her understanding and appreciation of quality ingredients and how they should be prepared. She is passionate about food and wine – a passion that began at the age of five, fuelled by many years in the kitchen followed by six years of studying. She works as a private chef in Cape Town and regularly entertains groups from overseas in her home. A food author, she does her own food styling and photography.

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