Chef to the stars Peter Ayub’s first cookbook, Sense of Taste, is now available from Human & Rousseau:
In his flagship book, foodie icon chef Peter Ayub holds back nothing. He shares the experience of 22 years of fine cooking and the lessons learnt while serving the famous and the well-informed. This is distilled food knowledge, combined with loads of passion and delight in the joys of cooking.
Chef Peter takes the reader by the hand and starts from the beginning: sourcing the best produce. This he follows with step-by-step advice as he shows us how to prepare delicious dishes. His food is easily prepared and has great taste without any confusing and clashing flavours.
Chapters include chicken, beef, pork, lamb, venison, fish, vegetables, fruit, dairy and organic produce.
Chef Peter also suggests the perfect accompaniments to each of the above ingredients, such as serving yoghurt, sage and tarragon with chicken.
This book is about the joy of good food – and how to enjoy this every day.
About the author
“Chef Peter”, as Peter Ayub is known, is head chef and owner of Sense of Taste, one of South Africa’s most distinguished catering companies. He has cooked for the late Nelson Mandela, for Jacob Zuma, Beyoncé and Jay-Z, Ruby Wax, as well as numerous international sport teams.
Ayub is also a regular contributor to magazines such as TASTE and Food & Home, and has a slot on the TV programme Espresso. Ayub has also appeared on Morning Live.
The Southern African Sustainable Seafood Initiative (Sassi) and Kalk Bay Books invite you to the launch of Star Fish: Top 10 Sustainable Fish by Daisy Jones.
The launch will take place on Wednesday, 29 October, at the Olympia Bakery in Kalk Bay at 7 for 7:30 PM.
Jones will be in conversation with John Maytham of 567 Cape Talk, and chef Franck Dangereux from The Food Barn restaurant in Noordhoek will be in attendance.
Don’t miss it!
I’ve never read a book by Bonello for its recipes – I, after all, am allergic to my kitchen. I truly am.
But his easy writing style and wonderful descriptions of the areas he visits to put together these dishes are enough to get me reading.
Add to that the beautiful photographs that make the pages explode with light and suggestion, this book is one I will treasure.
Random House Struik has shared a recipe for Slow-cooked Lamb Casserole from Mealtimes Made Fun, also available in Afrikaans as Maaltye Sonder Moeite, by Debbie Wareham and Kim Jurgens.
The Casserole is delicious, wholesome and appealing for children. This recipe, like the others in this book, is designed with working moms in mind.
Try the recipe:
The Real Meal Revolution – co-written by Tim Noakes, Sally-Ann Creed, David Grier, Jonno Proudfoot and Tudor Caradoc-Davies – is one of the fastest-selling books in South Africa. It offers an alternative lifestyle with delicious recipes which are easy to follow, promoting a diet referred to as the Banting diet and favouring low carb high fat (LCHF) intake.
This revolutionary idea has however not been easy to swallow for everybody, with the authors, especially Noakes, being challenged in the media. BizNews‘ Heather Dugmore reported on the the negative reactions and spoke to Noakes “about his life and health as a Banter”.
Noakes said that he has started running again and has even developed a six pack. “I’m running well, eating well and sleeping well. I also no longer have rhinitis and allergic bronchitis – I was having a major attack every three months. It got so bad I was treating it with steroids,” Noakes said.
Read the article:
Right now South Africa can’t get enough of Tim Noakes. The sports scientist expanded his nutrition work on super athletes to himself and after years of confusion reached some very definite conclusions. But what he now recommends has been hotly countered by vested interests – turning the previously popular professor into persona non grata in numerous circles, including among colleagues at the University of Cape Town. Biznews columnist Heather Dugmore caught up with Noakes this week. At 65, he’s starting to develop a six-pack again and running faster than ever. Reason: He has cut out certain foods he regularly ingested that were toxic to his body. And are also for many of us – chubby Julius Malema of the EFF among them. Also read Heather’s Q&A with Tim – the Dummy’s Guide to Banting.
Bokkoms and dune spinach – not the standard snacks one finds at The Book Lounge events, but these unusual (and, it must be said, delicious) ingredients marked the launch of chef Kobus van der Merwe’s book, Strandveldfood: A West Coast Odyssey.
The snacks offered the crowd a taste of the West Coast as they filled the basement to capacity to listen to Van der Merwe and Jac de Villiers, the book’s photographer, in conversation with Kokkedoor’s Errieda du Toit on Monday evening.
Du Toit introduced herself as “an absolute groupie” of Van der Merwe and his cooking and congratulated him and De Villiers on Strandveldfood being shortlisted for the recently announced Sunday Times Food Weekly Cookbook awards. Van der Merwe has run the small garden bistro, Oep ve Koep, in Paternoster since 2009. Before becoming a chef he was a journalist, working as an editor at Eat Out, where he came to realise that his love of food went beyond the page.
Strandveldfood is more than just a recipe book, the launch discussion revealed. It’s a collection of photographs and writing that takes a seasonal look at the West Coast, the plants that can be found there throughout the year and the ways in which these can be used in the kitchen. Van der Merwe and De Villiers described the dramatic changes that the veld undergoes throughout the year, with De Villiers mentioning how much he learnt from Van der Merwe about the local vegetation in the process. A typical day for them when working on the book involved “A lot of eating and a lot of drinking,” which De Villiers said is about as good as it gets in life. His favourite dish of Van der Merwe’s? A bright green soup made from stinging nettle, which he first ate years ago and has since learnt to make himself.
When asked what inspires him, Van der Merwe mentioned the naturalist movement and the idea of going back to your roots and using ingredients from the wild. He also said that what Scandinavian chefs are currently doing really resonates with him and mentioned Tokara’s Richard Carstens as a local chef he is particularly grateful to, for the encouragement he gave him early on in his career.
The driving concepts behind Van der Merwe’s food philosophy have led him to “hyper-local” cooking. His dish Mosselbank at Low Tide encapsulates this idea – ingredients that are found together in the wild are paired on the plate, with seasonal changes represented in the dish throughout the year. “As the veld changes, so does the dish,” Van der Merwe explains. He creates this hyper-local food by foraging and getting to know what grows where, which then enables him to put together dishes that tell a story and convey an aspect of the West Coast to the diners.
“I think it’s very important to not take yourself too seriously. Humour and irony in food is important,” Van der Merwe said, going on to describe his Mock Flamingo dish. The calamari stuffed with flavoured rice turns pink as it’s cooked, earning the dish its name. His take on the traditional breadstick is similarly lighthearted – visit Oep ve Koep and you’ll be served Chicken Legs before your meal, named for their odd shape.
The question and answer session led to a fascinating discussion on the nature of foraging as a necessarily small scale activity due to limited resources and the need to conserve the plants. This, an audience member pointed out, is not in line with the consumerist trend of today’s society. “Small is beautiful,” Van der Merwe said, explaining that he’s happy to keep doing what he’s doing without expanding. For urbanites inspired by the idea of small scale foraging, Van der Merwe suggests reading through historical books to find out what used to be eaten in the region, as he says many of these plants may still be available just outside of the city, or in undeveloped areas.
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Lindsay Callaghan (@LindsayCal) tweeted from the launch using #livebooks: