This edition takes on some of the bigger topics around food.
It came from the heart – from the tables of my childhood – memories that I have taken with me into an unknown land.
This volume has been chapterised into four points of view, each representing a different pillar of the JAN brand and reveals our culinary journey by sharing every recipe’s development process step by step.
We draw inspiration from the magic and myth of African, embarking on a Great South African Road Trip as we journey from the Karoo to the Kalahari.
The last remaining copies of the Afrikaans-language of my bestselling second cookbook.
Made from 100% white linen voile with blue woven stripes, stonewashed for softness and to prevent shrinkage.
My début cookbook is a collection of recipes gathered throughout my life, which took me from our family farm in South Africa to the French Riviera.
We captured these stories from across France and South Africa just before the pandemic struck, and continued to craft this beautiful book during the lockdown.
As JAN the Journal comes of age at the end of its second year, my team and I indulge in a bit of glamour to bring you the most fabulous issue yet!
Throughout the pages of this fresh and modern volume, we journey to Asia, France and Pretoria to discover some of the food world’s most interesting quirks.
In this thought-provoking volume, we explore the fun-loving side of the French Riviera and go on a meander of rural Kwazulu-Natal.
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.
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