East Coast Radio launches new cookbook

East Coast Tables: The Inland Edition was launched on June 25. A culinary showcase of the people and produce of inland KwaZulu-Natal, it features recipes from Deena Naidoo, Pat Lamie, Bruce Fordyce and Jackie Cameron, among others. 

 

We touched base with author Erica Platter to find out more. 

 

Tell us a bit about East Coast Tables: The Inland Edition. How does it differ from and compliment the first East Coast Tables cookbook?

The Inland Edition is a natural sequel to our first East Coast Tables; if you want to have a picture of how KZNers from every community farm and fish, cook and eat, you must have both books on your kitchen (if not coffee) table. The first book concentrated on our fabulous coastal ingredients: fresh Indian Ocean fish, subtropical fruit and veges (mangoes, avos, amadumbe and so on),typical herbs and spices (dhania, curry leaves), even our own special mushrooms, amakhowe... this latest, Inland edition, features recipes based on all the superb stuff grown in inland KZN, everything from beef to pork, lamb to trout, cheese and butter and cream, chickens and eggs, porcini mushromms  - the northern highlands of KZN are the “pampas” of South Africa; the best beef in the country is raised here; the best potatoes, the finest wheat, the plumpest chickens, the finest pork, lamb which knocks spots off Karroo meat; we even grow the best cabbages. It’s one big farm! We are singing the praises of farmers and food people, chefs and cooks, who have told us their stories and given us their recipes; celebrating KZN on a plate, from the coast to the Berg. 

 

 

It’s so much more than a book of recipes though; it also tells and celebrates the story of KZN’s culinary heritage?

Yes, what makes our approach different from the average cookbook is that Clinton [Friedman] and I have aimed to document KZN’s food and food people, to tell their stories, and to capture them and their recipes on location, without any studio tricks, without any photoshopping. Just as they are! Clinton’s brilliant photographs bring food and food people to real life. The local ingredients form the common thread, and it is each cook’s distinctive use of them which we record. The recipes are mostly family ones,  tested over many years, and they reflect each cook’s background: Sarah Desai’s Masala Trout, Rosemary Dimitriades’ Feta Pie, Daniela Gallino’s Mushroom Risotto, Futhi Ngomane’s Greens... and so on. Read this book and you will meet, in their own kitchens, at their own family tables, KZNers from every community.

 

 

What makes KZN’s food and the recipes in this book unique?

KZN food, made with KZN ingredients. That’s what makes these dishes unique. 

 

How did you and photographer Clinton Friedman trace all of these people and their stories? Certainly there are some ‘names’, but you’ve also unearthed some well-kept KZN secrets. 

I am a very old journalist. Tracking down people and good stories is what I do and have done for more than 40 years. (Yes, I said I was old!) I sat on the phone and email for months.  Everyone was happy to help; they and we believe KZN food and cooks deserve greater recognition. I went to school in the Midlands, and many old school friends who still live there gave me leads to follow. Clinton has done several big shoots for food magazines in the Midlands; he had his own sources. We worked our contacts exhaustively. People like superchef Jacqui Cameron pointed me towards other people like Sue Hofman, whose mountain trout are matchless. One story, as it does, led to another. My husband, John Platter, best known in the wine sphere, and a journo too, revelled in getting back to his farming roots and researched and wrote the Beef section. And we think we have come up with not only the usual suspects but some really extraordinary, unsung and fascinating food heroes. 

 

 

 

What’s your favourite recipe in the book?

My favourite recipe? No no no! You can’t ask me to choose! It all depends. If there’s nothing in the kitchen except a couple of eggs my fave recipe might be Lu’s (never fail) Souffle. JP’s steak when I feel carnivorous. Gere Victor’s out-of-left field Date, Marzipan and Camembert Tart or Ardmore’s Brownies when I want something disgraceful. Ayesha Thokan’s Butter Chicken when I’m feeling gently spicy. Mrs Hall’s Chutney when it’s cheese on toast for supper. There is not one recipe that won’t hit the spot at some time or other. I love them all. (So did I get fat when preparing the book? Of course!)

 

 

Erica's parting shot: We hope this book makes KZNers hugely proud of our common and contrasting food heritage, and of our beautiful local produce. 

 

 

 

* East Coast Tables: The Inland Edition will initially be available exclusively at the East Coast Radio House and Garden Show between 28 June and 7 July at a cost of R250. It will hit the shelves on 8 July at a cost of R295. 

 

- Hannah Keal

 

Stand a chance to WIN one of five copies of East Coast Tables: The Inland Edition. Simply name one of the people who contributed a recipe to the book. Email your answer to [email protected] with the subject line 'East Coast Tables'. 

 

* Competition runs until Friday 10am. Winners will be notified via email. T's & C's apply.