AFRIKAANS FOOD HAS A CERTAIN RING TO IT
South Africa’s food diversity is mouth-watering. Truly one of the country’s many blessings.
At SARIE, food is about the inspiration of a million tastes and aromas, the coming together of much-loved recipes and new culinary ideas, and those moments of sharing around the dinner table.
Hence the launch of our standalone food magazine, SARIE KOS, more than a decade ago. It was an instant winner and under the editorship of our previous food editor, Barbara Joubert, and current food editor, Herman Lensing, the awards piled up as the magazine established itself as one of the most-read and definitive food magazines in SA.
Let’s agree on this: Afrikaans food has a certain ring to it! It’s indulgent, comforting, rich in taste, filled with nostalgia, all about community and conversation. Think bobotie, tomato bredie, malva pudding, roast lamb and potatoes, waterblommetjiebredie and beskuit with your early morning coffee. Some call it heritage food, others call it boerekos – we simply call it lekker Afrikaans food. And it’s enjoying a moment in the spotlight.
SARIE Lekker! celebrates more than 60 need-to-try recipes compiled from the very best of SARIE KOS and SARIE’S food pages. Against the backdrop of world-class food photography and styling, this is a true taste of South Africa.
It’s especially for you, our English-speaking reader, as well as for South Africa’s many food enthusiasts who have never picked up an Afrikaans food magazine before.
Send out the invites! You and your loved ones are in for a treat!