The Table Is The Heartbeat of Your Home...

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Do you feel like you don’t know what to make for your friends and family when entertaining?

Or you want to impress them, but don’t have the courage to entertain?

I am here to help!

This blog is a tribute to my way of life and to everything I love.

Join me on my journey through the winelands and back to my kitchen as I discover new wines and create new and exciting recipes.  

Here, my family and friends join me around the kitchen counter where some of our best moments have been shared.
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The Table

The Table is a cookbook that celebrates the fusion of South African and Lebanese cuisine. Author Elmarie Berry shares her grandmother's cherished recipes, offering a collection of easy yet flavourful dishes that are perfect for entertaining. With stunning photography and styling, this book inspires readers to create memorable dining experiences.
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“I know once people get connected to real food, they never change back.”
—Alice Waters​

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@elmarieberry
Elmarie Berry

@elmarieberry

Author, Chef, Food Stylist SM Gourmand Award winner.🏆 👩🏻‍🍳 Cooking Experiences 🍽️ Partnerships & Products 🍷 Exploring the winelands
  • Lasagne-pot Hierdie resep is n familietreffer. Soos met enige lasagne – hoe langer die maalvleismengsel prut, hoe beter die geure. Porsies 8–10 Bestandele Vleissous 2 eetlepels olyfolie 2 kg bees maalvleis 3 uie, fyngekap 4 knoffelhuisies, fyn gekap 2 wortels, gerasper 3 x 410 g-blikkies gekapte tamaties 410 g-blikkie tamatiepuree 2 eetlepels blatjang 1 koppie droë rooiwyn ’n handvol vars gekapte pietersielie 1 koppie gerasperde cheddarkaas 1 koppie gerasperde mozzarella 1 boks lasagnevelle Witsous 100 g botter 100 ml koekmeel 1 liter melk Sout en swart peper Metode Vleissous Verhit die olie in ’n swart pot oor die kole. Braai die maalvleis tot bros en bruin. Skep die maalvleis uit en braai die uie, knoffel en wortels tot sag. Voeg die tamaties, tamatiepuree, blatjang, rooiwyn en kruie by. Geur met sout en peper. Prut die vleissous vir 1–3 uur, hoe langer hoe beter. Witsous Smelt die botter in ’n pot en roer die meel by. Voeg die melk geleidelik by en roer met ’n balonklitser sodat daar geen klonte vorm nie. Hou aan met roer tot die sous glad en deurgekook is. Geur met sout en swart peper na smaak. Skep die maalvleis uit, maar hou ’n dun lagie van die vleissous oor onder in die pot. Sit ’n laag lasagnevelle bo-op die sous, gevolg deur ’n laag witsous. Herhaal die lae tot al die bestanddele gebruik is. Sprinkel die kaas bo-oor. Sit die deksel op en laat dit oor lae hitte prut vir ’n uur. Let Wel: Vir ’n graanvrye opsie, vervang die lasagnevelle met graanvrye lasagnevelle en gebruik die volgende bestanddele vir die witsous: 100 g botter 2 koppies room 250 g geroomde gladde maaskaas 4 teelepels psylliumvesel Smelt die botter in ’n klein kastol en voeg die room en maaskaas by. Roer terwyl dit oor lae hitte prut. Strooi die psylliumvesel oor die witsous en klits goed sodat daar geen klonte vorm nie. Die resep kom uit my kookboek Kosbaar. #Dinsdagradioresep #radiokansel #elmarieberry #kosbaarresepte @penguinbookssouthafrica @thehungrypenguin_sa
  • Easter Braaibroodjie A delicious twist on the traditional braaibroodjie, this recipe combines the sweetness of hot cross buns with the savoury depth of cheddar cheese, biltong, and a touch of spice. The warm, fragrant spiced butter adds an extra layer of richness, making it a perfect treat for an Easter gathering around the fire. This dish pairs beautifully with the Roodeberg Classic Red the bold, fruity notes and hint of spice in the wine complement the smoky, cheesy flavours of the braaibroodjie, while balancing the sweetness of the mango chutney and hot cross buns. Ingredients For the Braaibroodjies: • 6 original hot cross buns • 1 cup matured cheddar cheese, grated • 2 tomatoes, sliced • 1 red onion, sliced • ½ cup beef biltong • ¼ cup green mango chutney (woolworths) For the Spiced Butter: • 100g butter • 1 cinnamon stick • 1 tsp chili flakes • 1 tsp coriander Instructions 1. Prepare the Spiced Butter 1. In a small saucepan, melt the butter over medium heat. 2. Add the cinnamon stick, chili flakes, and coriander. 3. Stir for 1–2 minutes until fragrant. Remove from heat and set aside. 2. Assemble the Braaibroodjies 1. Slice each hot cross bun in half. 2. Spread the spiced butter on the inside and outside of each bun half. 3. Spread a thin layer of mango chutney on the inside of each half. 4. On 6 halves, layer the cheddar cheese, tomato slices, red onion, and beef biltong. 5. Close with the remaining halves to form sandwiches. 3. Braai the Braaibroodjies 1. Place the sandwiches over medium coals on a braai grid. 2. Grill for about 3–5 minutes per side, until the cheese has melted and the buns are golden brown. 3. Remove from the heat and serve warm. Serving suggestion: Enjoy with a glass of Roodeberg Classic Red for a perfectly balanced, indulgent experience! 🍷 @roodeberg_wine #easterbraaibroodjies #roodebergwine
  • El Masheeh Qam - He Has Risen MY GRANNY, CEDAR BRINK (HADDAD), A LEBANESE LADY TAUGHT US THE PASCHAL GREETING: EL MASHEEH QAM - HE HAS RISEN HAQAN QAM - HE HAS RISEN INDEED #easter #heisrisen
  • Hosting a Meaningful Easter Brunch 🍷Menu🍷 A perfect Easter brunch menu is light yet indulgent, incorporating fresh flavours and festive touches. Here’s what I’m serving: 🥂 Pomegranate Cap Classique – A sparkling toast with a splash of pomegranate for a festive touch. 🥯 Mini Hot Cross Buns with Walnut Fig Labneh & Honeycomb – A twist on the traditional Easter treat, balancing sweet and nutty flavours. 🍓 Plated Berry Parfait – A beautifully layered dish of seasonal berries, yogurt, and crunchy granola. 🍋 Easter Madeleines – Delicate lemon-infused madeleines, perfect with a cup of tea or coffee. 💡 Tip: Stock up on Cap Classique! I love Anthonij Rupert L’Ormarins Brut Classique and Brut Classique Rosé for their elegant bubbles and crisp finish. Ek deel al hier die laat-oggend ontbyt resepte met julle op my website, die link is in my bio 🌸 “When the hour came, Jesus and his apostles reclined at the table.” ‭‭Luke‬ ‭22‬:‭14‬ ‭NIV‬‬ @beanscollective_ @anthonijrupertwyne @lormarinswines #easterbrunch #eastermenu #elmarieberry
  • There’s something so special about hosting an exquisite Easter lunch — the kind that lingers long after the last sip of wine and final bite of dessert. This year, we poured the elegant Anthonij Rupert Optima — a beautiful blend with bold character that elevated every dish on the table. From how to set a meaningful Easter table to crafting a showstopping cloud flower arrangement, I’m sharing all the behind-the-scenes details to help you recreate the magic in your own home. Head to the link in bio to read more, get inspired, and start planning your next unforgettable gathering. @anthonijrupertwyne @beanscollective_ _ @the.kings.daughter_ #EffortlessEntertaining #EasterLunch #AnthonijRupertWines #TableInspiration #MiddleEasternMeetsSouthAfrican #CloudArrangement #KosbaarLiving #GraceTablecloth
  • Okkerneut-en-bloukaasaartappelslaai Hierdie slaai is ’n aartappelslaai op steroïede. Dit is ’n dis op sy eie of ’n heerlike bygereg saam met ’n braai. As jy nie van bloukaas hou nie, kan jy dit met goeie bokmelkkaas vervang. Porsies 6 Bestanddele 5 aartappels, gewas en in wiggies gesny olyfolie sout en varsgemaalde swartpeper 4 roosmaryntakkies, blare afgestroop 2 uie, fyn gekap 250 g sampioene, in skywe gesny 2 knoffelhuisies, fyngekap 2 teelepels vars tiemie, blare afgestroop 2/3 koppie room 100 g bloukaas of bokmelkkaas, gekrummel ½ koppie okkerneute, gerooster skil van 1 suurlemoen (opsioneel) parmasaanskaafsels (opsioneel) ’n handvol roketblare (opsioneel) Metode Verhit die oond tot 200 °C. Versprei die aartappels oor ’n bakplaat. Sprinkel olyfolie oor en strooi sout en peper en die roosmaryn oor. Rooster die aartappels vir 40 minute tot dit gaar en bros is. Verhit ’n bietjie olyfolie in ’n pan en braai die uie, sampioene en knoffel tot sag. Voeg die tiemie by. Voeg die room en bloukaas by. Roer tot die kaas gesmelt is. Sit die aartappels in ’n slaaibak en gooi die sous oor. Indien gebruik, sprinkel die neute, suurlemoenskil, parmesaan en roketblare oor en sit voor. Die resep kom uit my kookboek Kosbaar. #dinsdagresep #andersteaartappelslaai #elmarieberry #braairesepte #slaai #kosbaar #nuweresep
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