The Cape Winelands Cuisine cookbook is the result of many years of research and culinary innovation. Now it is here, and it is so much more than just an exquisite cookbook: it is a celebration of a unique heritage, of the combined history of the many nationalities that have settled in this region over the centuries, of the recipes and traditions that have been shared and adapted to create a new cuisine. On these pages one can find recipes for old favourites like Cape frikkadelle and sweetcorn fritters, or for dishes such as Franschhoek trout with red wine sauce and lamb and pomegranate soup, which wouldn’t look out of place on the menu of a modern restaurant. But be warned: do not look at this book if you are hungry – the desserts in particular are just begging to be baked.
Reviewed by Megan, Gardens