JAN the JOURNAL
Chef Jan Hendrik van der Westhuizen is launching a luxury publication called JAN the JOURNAL on May 9, 2018.
Like van der Westhuizen’s bestselling recipe books, the JOURNAL, a bi-annual publication, will be a visual feast – part coffee-table cookbook, part luxury lifestyle magazine and part-travelogue.
With more than 250 pages, the JOURNAL promises to take the reader on an epicurean voyage of discovery, exploring the big wide world of what we eat and where it comes from, with a special focus on South African ingredients and recipes.
On Instagram Jan posted:
With over 50 recipes in this epic volume, the JOURNAL promises to be the culinary event of the year.
Says van der Westhuizen: “Nothing celebrates life like the act of dining. Setting a table with flowers and candles for the sole purpose of gathering together allows us to reflect on everything that is beautiful about life.
“I want the JOURNAL to reawaken our curiosity about food and where it comes from and I invite everyone to go on this journey with me, dining to honour the life of food, because everything should lead back to the table.”
Starting his own magazine has been one of van der Westhuizen’s lifelong dreams.
From devouring his mother’s magazines as a child, to his work with Jackie Burger during her time at Elle, South Africa (and his subsequent stint as intern at Elle in Paris), food, photography and publishing have all played an inseparable part in this multi-talented man’s diverse career.
In the debut issue of JAN the JOURNAL, van der Westhuizen reveals the recipes behind some of his most innovative creations, served at his Michelin-star Restaurant JAN in France and featured on his television show.
The JOURNAL is a beautiful, modern publication, printed on exquisite quality paper by South Africa’s leading art book printers. And with only two issues released every year, it is highly collectable, driven by the value of its timeless and inspiring content.
Through a collection of breathtaking, original images, stories, profiles and recipes, the JOURNAL transports the epicurious reader, illuminating and informing them about Jan Hendrik’s world of food.
JAN the JOURNAL Volume I is available at Woolworths stores nationwide
Online at www.janhendrik.com for R292.50
See a sneak peek of JAN the JOURNAL Volume I, below:
JAN the Journal Volume II
VOLUME 2 / two 2018
The Journal begins with an indulgent feast in a villa on the Côte d’Azur that was once a retreat for artists like Picasso and Matisse. We meander the Kwazulu-Natal countryside and explore the garden province’s abundant agriculture and world-class ingredients.
We visit two authentically South African families in the Eastern and Western Cape, and in the spirit of feasting at home, get a taste for Jan Hendrik’s messy side with his personal go-to meals for staving off his midnightly comfort cravings.
And in a deeply touching story about his grandmother Maria, who had a profound impact on his work as a chef, Jan Hendrik shares his fondest memories of her – and her recipe for crème anglaise.
Throughout this 300-page volume, there is one nostalgic theme that crops up time and again: “I hope to inspire you to bring back the things that make you happy, like making a cream rose or creating an ornate flourish on a plate, the way we did in the past,” says Jan Hendrik, daring anyone to ignore the latest trends and indulge their suppressed desire to beautify their homes and tables with over-the-top garnishing and ornamentation.
