SOUTH AFRICA’S PREMIER LUXURY FOOD AND LIFESTYLE PUBLICATION HITS ITS BIGGEST MILESTONE YET
In this milestone issue marking five years of publication, JAN the Journal Volume 10 is one of Jan Hendrik van der Westhuizen’s most personal Journals yet. Through a captivating collection of travel stories from Paris, Spain, Tel Aviv and Singapore, he reflects on his experiences of street food, fame, anonymity and life during a transformative year in which he turned 40.
In a revealing prologue, Jan Hendrik and his team look back at the ten covers of the Journal for the first time, sharing the thought, creativity and inside stories behind each image. As always, the book also explores our relationship with food in a light-hearted way that looks at concepts like playing with your food, sonic seasoning and reimagining dishes from the past.
To celebrate this landmark issue, Jan Hendrik marked the occasion with a beautiful wraparound cover image in which he reveals the various members of his team that have had an influence on this beautiful publication over the last ten volumes.
“For this issue, I’m honouring everyone who has had a hand in bringing the Journal to life over the years by putting them on the cover with me. I cannot be prouder of this team, and of this gorgeous issue!”
Over and above Jan Hendrik and his team’s enthusiasm for creating beautiful stories and culinary masterpieces and unforgettable experiences, print media remains one of their chief passions. “I still believe in the power of holding a collection of stories steeped in creativity in your hands and feeling the weight of it,” says Jan Hendrik.
Ten Journals in, this volume also marks a turning point for the publication, ushering in a new era for JAN the Journal. In many ways, Volume 10 is the most honest and transparent Journal so far, giving voice to Jan Hendrik’s fears and vulnerabilities – and how he overcomes them. “Fear can be a force for good,” Jan Hendrik muses. “It drives us to find solutions, accept our mortality, to live each moment like there’s no tomorrow, and to leave the world better than we found it.”
The recipes in Volume 10 also urge readers to bond with food in new ways – more mindfully – and less encumbered by the rituals of cooking, encouraging us to approach food more spontaneously, playfully and with joy. And in a tantalising, party-ready supplement, this Journal comes with a beginner’s guide to making showstopping cocktails inspired by the classics but given the JAN twist.