VOLUME 1 / ONE 2018
259 pages. 50 new recipes.
In the début issue, Jan Hendrik reveals the recipes behind some of his most innovative creations, served at his Michelin-star restaurant, JAN, and featured on his television show. 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. The issue ends off with a toast to Jan Hendrik's dear friends in Apricale, who always remind him of the importance of slowing down - to live and to love - and to truly appreciate life.