They really are! These seven exceptional cookbooks have just been judged
Best in the World at the 30th Gourmand World Cookbook Awards.
The Gourmand Awards, founded in 1995 and the only international competition dedicated to publications on food and drinks cultures, has participation from more than 200 countries. And this year, seven books published by Penguin Random House South Africa waltzed off with some of the top spots.
Details: penguinrandomhouse.co.za
Win all seven books … pop over to the Spoil page pronto!
Elmarie Berry’s magnificent The Table scooped Best Mediterranean cuisine book in the world!
Best celebrity chef cookbook in the world – Food Trail South Africa by Warren Mendes
• Best acknowledgements of the year – Recipes to Die Live For: A Tannie Maria Cookbook by Sally Andrew • Best diet book in the world – The South African Guide to Gluten-Free Baking by Zorah Booley Samaai.
• Best Latin American cuisine book published outside Latin America in the world – Mexico in Mzansi by Aiden Pienaar • Best food and drinks book in the world The Great Marula Menu with The Lazy Makoti and J’Something • Best of the best – Food Culture – Simply Seven Colours by Zola Nene. All published by Penguin Random House SA.
From The Table …
Elmarie Berry’s cookbook is filled with tempting dishes – a blend of the flavours of South Africa with the rich heritage of her Lebanese granny. These two are perfect to serve next time you’re throwing a drinks party.
Charred Tomatoes, Peppers & Preserved Lemon
A delicious medley of flavours combined in one pan that becomes a taste fiesta. Serves 4.
100ml extra virgin olive oil • 2 large onions, cut through the core into 8 wedges • 2 red peppers, cut into 3cm cubes • 1 garlic head, halved horizontally • 500g cherry tomatoes • 1 preserved lemon, chopped • 1 tablespoon coriander seeds, crushed • 120g feta, roughly crumbled into large chunks • ¼ cup (40g) pine nuts or any nuts of choice • 1 tablespoon harissa paste • ½ cup roughly chopped fresh coriander, for garnish.
Preheat the oven to 200°C.
Place the olive oil, onions, peppers, garlic, tomatoes, preserved lemon and coriander seeds in a large roasting pan and give everything a good stir.
Bake for 25 minutes, stirring 2 – 3 times, or until the vegetables are softened and well charred. Remove the garlic halves and use a small knife to remove the cloves, adding them back into the roasting pan. Discard the skins.
Stir in the feta, pine nuts and harissa paste and bake for another 10 minutes. Scatter over the fresh coriander and serve with roosterkoek or flatbreads.
Pear & Gorgonzola Squares
Wow your guests with these yummy pear and gorgonzola squares. They make perfect appetizers. Serves 6–8.
2–3 ripe, but firm, pears • 1 x 250g square sheet puff pastry • ½ cup cream cheese • ½ cup gorgonzola • ¼ cup chopped pecans • Fresh rosemary • Honey, to drizzle • Fresh rosemary • Olive oil, to drizzle
Preheat the oven to 200°C.
Thinly slice the pears lengthwise using a knife or a mandolin, then cut each slice in half. Roll the sheet of puff pastry flat. Spread the cream cheese over the pastry, arrange the pears on top, and crumble over the gorgonzola.
Sprinkle with the nuts and rosemary and drizzle with honey, then bake for 15 – 20 minutes.
Cut into squares and serve warm with fresh rosemary and a drizzle of honey and olive oil.
Compiled by: Kym Argo
