Michelin-star chef Jan Hendrik van der Westhuizen needs no introduction to the Foodie Brigade! So they’ll be thrilled to know that following the success of JAN, his debut television show on VIA (DStv 147) last year, he’s now launching a luxury publication called JAN the JOURNAL on May 9, 2018.
Like his bestselling recipe books, the JOURNAL, a bi-annual publication, will be a rich, visual feast – part coffee-table cookbook, part luxury lifestyle magazine and part-travelogue. With more than 250 pages, the JOURNAL promises to take the reader on an epicurean voyage of discovery, exploring the big wide world of what we eat and where it comes from, with a special focus on South African ingredients and recipes: a feast for fans to luxuriate in!
With over 50 recipes in this epic volume, the JOURNAL promises to be the culinary event of the year.
Van der Westhuizen explains: “Nothing celebrates life like the act of dining. Setting a table with flowers and candles for the sole purpose of gathering together allows us to reflect on everything that is beautiful about life.
“I want the JOURNAL to reawaken our curiosity about food and where it comes from and I invite everyone to go on this journey with me, dining to honour the life of food, because everything should lead back to the table.”
Starting his own magazine has been one of van der Westhuizen’s lifelong dreams. From devouring his mother’s magazines as a child, to his work with Jackie Burger during her time at Elle, South Africa (and his subsequent stint as intern at Elle in Paris), food, photography and publishing have all played an inseparable part in this multi-talented man’s diverse career.
In the debut issue of JAN the JOURNAL, van der Westhuizen reveals the recipes behind some of his most innovative creations, served at his Michelin-star Restaurant JAN in France and featured on his television show.
The JOURNAL is a beautiful, modern publication, printed on exquisite quality paper by South Africa’s leading art book printers. And with only two issues released every year, it is highly collectable, driven by the value of its timeless and inspiring content. Through a collection of breathtaking, original images, stories, profiles and recipes, the JOURNAL transports the epicurious reader, illuminating and informing them about Jan Hendrik’s world of food.
JAN the JOURNAL will be available at Woolworths stores nationwide from May 9 and online at http://www.janhendrik.com. For more information, visit the website or contact Hanfred Rauch at firstname.lastname@example.org.
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