Part lifestyle magazine, part coffee-table cookbook, the Journal is a biannual publication that chronicles Jan Hendrik and his team’s creative journey. Every issue comprises around 300 pages filled with over 50 tried-and-tested recipes and a variety of stories about everything ranging from food and ingredients to an appreciation of the finer things.
INTRODUCING VOLUME EIGHT
I’ve always believed that what makes the Journal so special is that we allow ourselves a lot of freedom. Every page of local and international content is original – produced in-house – and takes you on a personal journey of discovery through the world of food as we experience it. In Volume Eight, I share a personal conversation I had with world-renowned chef Massimo Bottura, one of my idols, and visit Chanel’s perfumery in Grasse during a jasmine harvest. But this edition also takes on some of the bigger topics around food, such as our relationship with eating, and imagines a world without plastic. Through a series of beautiful fashion shoots, the book also explores the joys of gelato and looks at fashion’s survivalist movement, which is a way of life at Klein JAN. And in a leisurely travelogue section, Journal heads to Mozambique to visit an exotic, completely self-sustaining community on the Nhamabwue peninsula.
Now more than ever, I am reminded that on this journey of ours, change is the only constant. To my tribe, the Journal is our roadmap filled with the discoveries we made together. My greatest wish is that Volume 8 fills you with the inspiration you need to venture into new, uncharted territory, and that you open yourself up to new experiences.
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VOLUME 1In the début issue, Jan Hendrik reveals the recipes behind some of his most innovative creations, served at his Michelin-star restaurant, JAN, and featured on his television show. An epicurean voyage of discovery awaits, exploring the big wide world of what we eat and where it comes from, with a special focus on South African ingredients and recipes.
VOLUME 2As ever, JAN the Journal Volume 2 is a collector’s item. Boasting a collection of the finest art photography, foolproof recipes and entertaining and informative stories, the Journal looks equally as good on your bookshelf as it does on your coffee table.
VOLUME 3Volume 3 of JAN the Journal blows in a fresh gust of culinary inspiration. As ever, the Journal brings you to a pause, allowing you to think, to dream, and to allow things to pass. Throughout the pages of this beautiful volume, a theme of decay emerges that leads us to consider our intriguing relationship with this aspect of food – or indeed of life – the fermentation of food and wine, and its preservation.
JAN the Journal Volume 4 explores glamour in the world of food and continues to wow with an eclectic mix of at home restaurants and deep-dive reads on a range of interesting topics.
VOLUME 5In this volume of JAN the Journal, we captured stories from across France, literally one month before the world was turned on its head, and continued to craft this beautiful book during the lockdown.
JAN the Journal Volume 6 draws inspiration from the magic and myth of the African continent — starting with a case for the Great South African Road Trip as the book journeys from the Karoo to the Kalahari. We later visit an exotic date farm on the Namibian border as well as the local artisans of the region, and even revive the legend of the Lost City of the Kalahari while spinning a yarn about the discovery of a collection of innovative culinary artefacts left behind by an ancient civilisation. But amidst the romance, the book also investigates important topics such as honey production in South Africa, the country’s proud Muscadel heritage, and even the realities of living off the grid. The book also reveals the inspiration and design behind Klein JAN, which has never before been made public.
As we take our first steps, kaalvoet on Kalahari sand, the Journal, which has narrated our journey for almost four years now, must evolve too. For the first time since the Journal’s launch in 2018, Volume 7 has been chapterised into four points of view, each representing a different pillar of the JAN brand – JAN Innovation Studio, Restaurant JAN, Klein JAN and Tswalu Kalahari – and reveals Jan Hendrik and his team’s culinary journey by sharing every recipe’s development process step by step. As with every issue of the Journal, a strong theme of heritage anchors the recipes in the book, but each legacy recipe has also been reimagined for a modern palate, showing both dishes and their recipes side by side. Taking its cue from these culinary innovations, Volume 7 explores the future of food and investigates the core skills needed to master ingredients and flavours to use them more creatively like never before! And in a beautiful Kalahari-infused visual essay, Jan Hendrik takes you on a personal tour of Klein JAN and the land that shapes his soul.