Page 6 - Through the eyes of an African chef

Published by Quickfox Publishing
PO Box 50660 West Beach 7449, Western Cape, South Africa info@quickfox.co.za / www.quickfox.co.za
on behalf of
AFRICA MEETS EUROPE CUISINE info@africameetseurope.com www.africameetseurope.com
First edition 2017
THROUGH THE EYES OF AN AFRICAN CHEF ISBN 978-0-620-77147-4
Copyright © 2017 Nompumelelo Mqwebu info@africameetseurope.com
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, without the prior written permission of the author.
Photography: Nicole Louw, Nicole Louw Photography Food styling: Niki Hattingh, Food Art International (Pty) Ltd Recipe accuracy: Jenny Kay
Publishing Director: Vanessa Wilson Editing: Georgina Hatch Proofreading: Michelle Bovey-Wood Design, typesetting and production: Vanessa Wilson Production assistant: Lindsay Green Printing: Tandym Print, Cape Town
PHOTOGRAPHY CREDITS
Nicole Louw: Cover, pp 2, 6, 11–14, 22, 26, 37, 39, 40, 44, 47, 50, 57, 58, 61, 66, 71, 72, 75, 78, 81, 86, 93, 100, 106, 114, 156
Susan McKeown: pp 8, 17, 18, 53, 132–147 Nompumelelo Mqwebu: pp 53, 150
MICF: p 154
Shutterstock.com: pp 62, 85, 96, 105, 110, 111 Bigstockphoto.com: pp 21, 30, 34, 69, 90, 99, 120, 124, 128, 150 RTF123.com: pp 29, 82, 89, 127
Front cover
The edible plate shown on the front cover, photographed by Nicole Louw, is made of wheat, maize, and/or barley husks. The plate is baked and fully dried until crisp. It is then sprayed with a mixture of egg white and flour and left to dry for two days before being used to plate various tasty fillings. As it is completely edible, it can be enjoyed along with its contents and provides an innovative way to serve your food.