Bushveld Banquets: A feast of Lowveld Flavours
by Myrna Robbins
(Struik)
More than 15 lodges have contributed recipes to this graceful journey through the lowveld. More than making you want to cook, one yearns for a rock pool on a bush vacation. But there are some surprises executed with regional flair, such as Mozambican pork sosaties with chorizo, venison bobotie and butternut and biltong salad. There is enough to do with ostrich (carpaccio, fillet with peppercorn crust and paté) and to round off, unusual sweet things. The chocolate and sweet potato cake with buttermilk is foolproof, while a rooibos crème brûlée with white chocolate is one step away from a heart attack.
The farm Kitchen
by Colette Commins with Russel Wasserfall
(Struik)
Matthew Krouse
“If there’s a theme in this book, then it’s fresh ingredients and quality produce prepared with love,” writes photographer Russel Wasserfall, who shot and wrote about the lifestyle and food of farm dwellers Colette, Camilla and Jason Comins. The family lives outside Vryheid in KwaZulu-Natal where Colette runs a cookery school. This handsome hardback begins with the basics under the heading “light salads and appetizers”, including things Mediterranean such as tomato soup, dips (baba gahanoush), tabbouleh and a green tomato tarte tatin. Lunch is hearty, although the vegetable section of 16 dishes could be bigger, given current trends. Everything is steaming and hearty, which makes one think that perhaps it is colder in Vryheid than one thinks. Hard workers can make their own boerewors or smoke their own grunter. There is even a short section with two strong drinks (clementine vodka and a rum and berry elixir).
Sprigs: Fresh Kitchen Inspiration
by Fiona and Clare Ras
(Double Storey)
Matthew Krouse
This year’s favourite comes from the owners of the popular venue in Kloof. This is the food of the Mediterranean reinvented. The book begins with breads and a lone sweet potato roti, moves on to sweet and savory breakfasts (including a hangover-attacking Moroccan spiced mince roti) and takes in a big lunch of tarts, meze and spiced Asian delights. Teatime comes with biscotti and a most unusual lavender, orange and olive oil cake, among others. Dinner is no less impressive with a snack section of dips (beetroot humus) and fritters, then comes the heavy-duty stuff, including roasts and a lone pumpkin, sage and feta cannelloni for pastas.