En este asunto

In this issue of Country Cooking: Ode to the West Coast; From Darling to Doringbaai: Forage, fish, and feast with the locals; Groote Post - Where old meets new; Cook with Snoek; Sandveld pantry: From potatoes to heerboontjies; Kersefontein - The story of an African farm; Quick & easy 35 simple suppers with chicken, pasta, pork, and seafood.

Country Cooking Magazine Description:

Country Cooking is a food magazine with a difference. It’s about beautiful food, but also about the richness of living simply. Travel through evocative rural landscapes, meet the farmers at the forefront of South Africa’s farm-to-fork movement, and visit hearty farm kitchens across the country. This edition is packed with more than 150 fantastic recipes – from rusks to roasts, to simple suppers, summer salads and cooling cocktails, cordials and ice tea.