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Out of the Frying Pan

Published by Penguin, October, 2010

Justin visits 13 professional kitchens - all beacons on the South African culinary landscape – and gets to cook with some of the most celebrated chefs in the country.
In spite of a baptism of flour, after three seasons of Cooked in Africa he’s up for the challenge and finds these culinarians warm and willing to share their secrets. Along the way he manages to lift the lid on a smorgasbord of tips and take aways that surround fine dining.
Follow the adventures of this self-confessed ‘bush cook’ as he makes this giant gastronomic leap and smarts up to the value of salsa verde and a good mirepoix. He'll guide you through the intricacies of deboning a pig and quartering a rabbit and let you in on how the experts prepare dishes like potato gnocchi and dim sum dumplings.
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Cooked Weekends Away

Published by Penguin, October, 2010

Justin Bonello remains convinced that there is no better way to shrug off the pressures of modern living than to bundle up the family and grab a bunch of mates and get out of town for a couple of days. He’s full of ideas on how you can immerse yourself in natural surroundings and, while you’re out there, cook up a storm and have a blast!
It’s all about eating, drinking and lekker kuier and then packing up and doing it all over again somewhere else. Life’s a jol, why not make the most of it!
This compilation, especially geared to getaways, includes a selection of recipes, stories and photographs culled from Cooked in Africa to which he’s added more than a handful of fresh gems. Justin will keep you cooking and coming back for more, whether you’re on the rocks, on the river or anywhere between êrens and nêrens.
As usual our favourite amateur chef and life enthusiast offers you plenty of homespun wisdom, edgy views and fresh angles for when you venture into the wild. He makes sure that you have it all - the time-out, the adventure, the interaction and, of course, good ‘bos kos’.
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Cooked in Africa

Published by Penguin, October, 2009

This book will be your inspiration to be adventurous, to extend your cooking repertoire and to be more ecologically aware. Based on the popular TV series on BBC Food, Cooked, this unique compilation of places, spaces and fl avours combines chef Justin Bonello’s three favourite things – Southern Africa, food and friends. Bonello is passionate about ensuring that Africa’s diverse food cultures are recorded and celebrated so that future generations will be able to savour the culinary pleasures we enjoy today. His love affair with cooking and wide-open spaces began with weekends and school holidays spent in the great outdoors either on the Breede River or on the Wild Coast. He learnt to embrace the land and all that it has to offer without taking from it anything that nature can’t replenish. Bonello believes that the beauty of travel and cooking can be found in searching for fresh produce, making new friends and discovering foods you didn’t even know existed. Once you’ve learned the basics and started growing your own produce, there’s no reason not to produce awesome meals – all it takes is a little courage and a pinch of creativity.
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