Graham - Bitten: Unpretentious Recipes From a Food Blogger

unpretentious recipes from a food blogger

For Rob and Sophie, my family and friends.
Without all of you food would be a meaningless means to an end.
With you it is the canvas to countless colourful moments around full and happy tables.

Sarah Graham

Thank you to Linda and her amazing team from Struik Lifestyle for believing in me and giving me such an incredible opportunity. Thank you to the always-inspiring Franck Dangereux for your foreword and encouragement.

Published in 2012 by Struik Lifestyle
(an imprint of Random House Struik (Pty) Ltd)

Company Reg. No. 1966/003153/07
Wembley Square, First Floor, Solan Road, Gardens, Cape Town, 8001
PO Box 1144, Cape Town, 8000, South Africa

Copyright in published edition: Random House Struik (Pty) Ltd 2012
Copyright in text: Sarah Graham 2012
Copyright in photographs: Random House Struik (Pty) Ltd 2012

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the publishers and the copyright holders.

ISBN 978-1-43170-004-2 (Print)
ISBN 978-1-43230-078-4 (PDF)
ISBN 978-1-43230-077-7 (ePub)

Publisher: Linda de Villiers
Managing editor: Cecilia Barfield
Editor: Bronwen Leak
Designer: Beverley Dodd
Photographer: Warren Heath
Food stylist: Lisa Clark
Food stylists assistant: Sarah Dall
Proofreader and indexer: Joy Clack

Over 40 000 unique African images available to purchase from our image bank at www.imagesofafrica.co.za

In this age of information overload, where social networks have made it possible for people to share everything from their most banal happenings to more personal secrets, secrets that were once written in journals and kept under lock and key, the gates have opened for everyone to share their opinions. The bloggers found their voice and, to my surprise, have brought a refreshing and positive outlook on the food and restaurant scene, raving about good things and sharing tips rather than dwelling on negative bad experiences. They talk about bien vivre and bien manger and great markets.

I met Sarah. She loves to eat, loves to cook, loves to give and loves to write about it.

This is good. When a great cook who is not a professional cook embarks on a food crusade, in doing so she cuts right down to the essential: simple; in the words of Auguste Escoffier, probably his two most famous words, faites simple. The Frenchman intended to say that the avoidance of all unnecessary complications is key to a soul-fulfilling dish, that the overall process of cooking must exude great care and regard to the quality of the materials, but without too much extravagance; great ingredients cooked with love in a simple way so that they taste how they should.

Sarah and I are very much alike in our food philosophies. I love food that is civilized, without being pretentious ... that is to say it has natural tastes, smells and textures, and much character ... often it looks beautiful too. What is paramount is that it is prepared with respect, savvy and love ...

Sarahs fresh approach to cooking shows us that in our kitchens we are not alone, we bring memories, moments, happy and sad and poignant ... In this, Bitten. allows you to FEEL the procedure of cooking and the pleasure of eating.

This book is about more than just recipes; its an account of sorts, with heartfelt anecdotes and a certain je ne saisquoi that reveals how simple food without pretence is the perfect palette for creating memories with family and friends that last a lifetime.

And just as guests are welcome at my restaurant fresh off the beach, sand between their toes, kids and dogs in tow, Sarah welcomes you to her kitchen table just as you are. Her uncomplicated love for food and her chatty, self-deprecating, unpretentious approach will make you feel like youre spending time with an old friend.

In essence, Bitten. is the antithesis to intimidating food; you will enjoy feasting on these down-to-earth, happy-making recipes for feeding people you love.

Franck Dangereux

Franck Dangereux started La Colombe at Constantia Uitsig in 1996, annually voted one of the best restaurants in South Africa over the last six years. In 2006 he made it to 28th on the list of the worlds 50 best restaurants. Franck is now chef patron of the renowned Cape Town restaurant The Foodbarn, along with his business partner Pete.

It all started with a blog. My blog, that is, afoodieliveshere.com. And then a book proposal, which was accepted. And then I wrote the book. Just. Like. That! (Or very obviously not.) And now here we are ...

This book is for people who love life, love food, love their friends and love to squeeze the last drop from their time and money. In its pages youll find a no-mess no-fuss pretentious-less tribute to wholesome and simple comfort food. I think of it as a quirky cross between a food memoir and a cookbook with delicious, un-intimidating recipes.

My mom always says that there are people who eat to live, and people who live to eat ... I am delighted to say that I am undoubtedly and shamelessly the latter. Im also delighted that my dear Mom has so lovingly archived so many of her own recipes over the years, many of which youll find here. I have spent countless hours in the kitchen indulging this passion, and blogging about it, so this book is an extension of my delight in sharing my discoveries and my conviction that anyone can cook delicious, wholesome food.

And perhaps Ill start with a proviso ... I love food. I am not a chef. So please dont hold me accountable for any of your kitchen calamities. Just like I now scorn the chef who published the idiot-proof chocolate cake recipe, because of my shame at having botched it. Totally and utterly.

And then theres Rob.

Hes my legendary husband. A regular bloke (well, way above regular in many ways, thats why I married him) in the sense that he loves food, rugby, fishing, beer, wine ... all that blokey stuff. And hes my resident taster. Hes super fun to feed as hell honestly try anything. Hes also brutally honest about the results of my culinary creations and has his own repertoire of recipes that would blow your socks off.

In our kitchen we are never alone; we have memories, happy and sad. My love for food is inextricably bound to the pleasures of friendship and great company.

Sarah Graham

Blogging is interactive. Well, mostly. Bloggers are usually interested in other bloggers and we all chat away in the blogosphere of our choice. In this case, its the ever-growing foodie one. I wouldnt be anywhere without my foodie-blogger friends and gurus, and so I thought it only fitting to showcase a few other South African food-blogging talents here. Ive chosen five of my favourite bloggers and have included one recipe from each of them in the book. Without them, I honestly think this book would be two-dimensional.