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When André de Ruyter took over as Eskom CEO in January 2020, he quickly realised why it was considered the toughest job in South Africa. Aside from neglected equipment, ageing power stations and an eroded skills base, he discovered that Eskom was crippled by corruption on a staggering scale. Fake fuel oil deliveries at just one power station cost Eskom R100 million per month; kneepads retailing for R150 a pair were purchased for R80 000; billions of rands of equipment supposedly housed in the company’s storerooms was missing.
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Part lifestyle magazine, part coffee-table cookbook, the Journal is a biannual publication that chronicles Jan Hendrik and his team’s creative journey. Every issue comprises around 300 pages filled with over 50 tried-and-tested recipes and a variety of stories about everything ranging from food and ingredients to an appreciation of the finer things.
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Part lifestyle magazine, part coffee-table cookbook, the Journal is a biannual publication that chronicles Jan Hendrik and his team’s creative journey. Every issue comprises around 300 pages filled with over 50 tried-and-tested recipes and a variety of stories about everything ranging from food and ingredients to an appreciation of the finer things.
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An air-fryer is the latest kitchen must-have and this is the recipe book to go with it! This nifty, counter-top appliance is similar to an oven, as it bakes and roasts, but the key difference is its heating elements are located at the top and are enhanced by a large, powerful fan. The result is food that’s crisp and delicious in no time and, most notably, it makes the perfect alternative to a deep-fat fryer for anyone adopting a healthier lifestyle.
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Weber Braai Bible is an all-in-one masterclass on every aspect of outdoor cooking. Whether you cook with gas or charcoal, this comprehensive guide contains everything an avid kettle braai enthusiast needs to know. Learn how to braai the perfect steak or ribs, butterfly a leg of lamb, cook chicken wings and legs without burning them, and smoke a turkey. Tips and techniques lift the lid on the secrets of successful braaiing, while chapters on marinades, rubs and sauces tempt you to find your signature flavours. From kebabs, chops and burgers to elaborate rotisseries, braaied vegetables, pizza on the braai, and banana s’mores, this book is packed with delicious recipes for all-year-round braaiing. If braaiing is part of your lifestyle, and you want to take your outdoor cooking to the next level, you don’t need to look any further than Weber Braai Bible.
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The Classic South African Cookbook is exactly that – classic home cooking for South Africans the way they eat now. In line with the country’s diverse cultures, which often blend more harmoniously in the kitchen than in any other sphere of life, this book is a kaleidoscope of our modern lifestyle with influences from grandma’s kitchen, popular Mediterranean cuisine, as well as both Indian and African culture. But no matter what your roots may be, this book sets a foundation for good, honest, carefree home cooking, incorporating all the well-loved and familiar favourites. The more than 170 recipes have been refined to guarantee mouth-watering results, no matter your skill level. Only fresh and locally available ingredients are used, while the various techniques are carefully explained – a real boon to those just setting out on their culinary journeys. Best of all, every recipe is accompanied by a full-colour photograph.