The Table Is The Heartbeat of Your Home...

Welcome to my studio

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
  • We did it! 🇿🇦🌍 I’m beyond proud (and still pinching myself) to share that The Table has just won “Best Mediterranean Cookbook in the World” at the prestigious Gourmand World Cookbook Awards! This year, the awards were held in beautiful Estoril, Portugal, with entries from over 82 countries—and to stand on that global stage, representing South Africa, was a deeply emotional and unforgettable moment. For those who don’t know, the Gourmand Awards are considered the Oscars of the cookbook world. They recognize the best in food writing, photography, and publishing across the globe. From heritage cookbooks to contemporary food trends, only the very best of the best are selected. To have The Table—a book so close to my heart—receive this kind of international recognition is the greatest honour. It celebrates not just my work, but the unique Mediterranean-South African fusion that has shaped my food, and the love and soul poured into every recipe. This award belongs to all of you who have cooked from the book, joined my table, supported my journey, and believed in this dream. Thank you. 🇿🇦❤️ Here’s to more stories, more flavours, and more beautiful meals shared together. #GourmandAwards #TheTableCookbook #BestInTheWorld #MediterraneanCuisine #ProudlySouthAfrican #ElmarieBerry #penguinrandomhouse
  • Cascais | Portugal Foodies is lekker mense 🇵🇹 @aiden.pienaar @beverleydodd @warrenmendes #lekkergeeet #lekkergekuier #portugal #cascais #gourmandawards
  • Cascais Portugal, hierdie was 48uur wat ek nooit sal vergeet nie. Ek het die ongelooflikste mense ontmoet wat vriende vir n leeftyd is. Ek het lanklaas so lekker gelag en geeet. Die Penguin groep is net amazing. Dankie @beverleydodd @aiden.pienaar @warrenmendes @bella_niehaus dit was onvergeetlik. #gourmandawards #elmarieberry #goodtimes #portugal
  • ⭐️Best in the World cookbook award🤩 This is a pinch myself moment, I am so so incredibly great full. @gourmand_awards #thetablebestintheworld #penguinrandomhouse #cookbookprize #elmarieberry
  • Botterskorsie-en-gemmersop Almal wat my ken weet ek is mal oor ’n lekker kerrie. As ek my gunstelingtrooskos kan opsom, moet dit warm, geurig, en romerig wees. Hierdie sop bevat al dié elemente. Dit is so lekker dat ek dit gereeld vir myself maak. Porsies 4 Bestanddele 800 g botterskorsie, geskil en in blokkies gesny 1 eetlepel olyfolie sout en swartpeper 1 ui, gekap 2 knoffelhuisies, gekap 1 teelepel vars gemmer, gerasper ½ teelepel rooipeper 1 teelepel kerriepoeier 1 teelepel fyn komyn 1 teelepel gedroogte fyn koljander 410 g-blik gekapte tamaties 2 koppies hoenderaftreksel ¾ koppie klappermelk Metode Voorverhit die oond tot 200 °C. Plaas die botterskorsie op ’n bakplaat. Sprinkel olyfolie oor en geur met sout en peper. Rooster vir 30 – 40 minute tot sag. Verhit die olie in ’n swaarboompot en braai die ui, knoffel, gemmer, rooipeper, kerriepoeier, komyn en koljander tot die uie sag is. Voeg ’n bietjie water by as die mengsel te droog raak. Voeg die tamaties, hoenderaftreksel en die klappermelk by. Kook vir 10 minute. Voeg die geroosterde botterskorsie by en kook vir nog 5 minute. Geur met sout en peper. Resep uit kom uit my kookboek Kosbaar. #kosbaar #dinsdagresep #radiopulpit #wintertrooskos #sop #penguinrandomhouse
  • K O L O N A K I When Hilary Biller invites you out for dinner… you know you’re in for something truly special — and Kolonaki in Parkhurst did not disappoint. From the moment we stepped into this stylish and buzzing restaurant, we were transported to the Mediterranean. The ambiance is effortlessly elegant, with a warm, modern Greek charm that sets the tone for an unforgettable dining experience. We feasted on dish after dish of beautifully prepared food — think vibrant, flavour-packed meze, melt-in-your-mouth lamb. Every bite was a celebration of fresh ingredients and authentic, yet elevated, Greek flavours. The service? Impeccable. Attentive without being overbearing, and you can truly sense the pride in what they do. A huge thank you to Hilary for introducing me to this gem. Kolonaki is an absolute must-visit if you’re in Joburg — whether you’re after a romantic evening out, a stylish celebration, or just really, really good food. Trust me — this is one culinary experience you’ll want to repeat. #KolonakiParkhurst #RestaurantReview #GreekCuisine #JoburgEats #ParkhurstEats #ElmarieEatsOut @hilarybiller_foodiesa @kolonaki_sa
  • Moroccan Beef Loaded with spices, and sweetness from the dates, this dish leaves your guests wanting more. I absolutely love making this dish for my own family. serve 6 2 tablespoons butter 1 tablespoon extra virgin olive oil 2 onions, chopped 3 tablespoons chopped garlic 1 tablespoon dried chilli flakes 1 teaspoon ground turmeric 5 cardamom pods, crushed 4 sticks cinnamon 5 whole star anise 4 tablespoons masala 1 litre beef stock 1.5kg beef shin, cubed ½ cup brown lentils ½ cup barley 1 x 410g can tomato purée Handful of pitted dates, chopped 1 preserved lemon, skin sliced into small pieces ½ cup raw almonds, toasted ½ cup chopped fresh parsley Preheat the oven to 180°C. Heat the butter and olive oil in an ovenproof pot with a lid. Fry the onions, garlic and spices, adding a bit of stock if the spices become dry. Add the meat and cook until brown. Add the lentils, barley, tomato purée, dates and stock. Bake in the oven with the lid on for 2 hours. Add the preserved lemon, and more liquid if necessary. Bake for another 30 minutes. Lastly, stir in the almonds, garnish with parsley and serve with couscous or rice, and tzatziki Recipe out of my new cookbook The Table available in all major bookstores. @woolworths_sa @exclusivebooks @bargainbookssa @lootcoza @takealotcom @poetrystores #tuesdayrecipe #radioresep #radiokansel #penguinbooks #thetable #koesterkos #winterfood #moroccanbeef #elmarieberry #elmarieberrycookingclasses
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