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
  • 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
  • I’m so excited to finally share this dream collaboration with you! This winter, I’m teaming up with the enchanting Le Grand Jardin Villa in Stellenbosch to host unforgettable Cape-inspired cooking experiences. Set in the heart of the Devon Valley, this magical estate is straight out of a fairytale—think 500 rose bushes, lavender rows, lily-filled dams, and secret garden corners. It’s the kind of place that makes you want to slow down, pour a glass of wine, and gather around the table with the people you love. I’ll be cooking in their beautiful farm-style kitchen (complete with an AGA stove!), hosting open-fire feasts under the stars, and setting tables in their dreamy indoor/outdoor Looking Glasshouse dining space. And yes—there’s even a clay pizza oven by the dam! This collaboration also includes wine tastings with the incredible Debbie Thompson of Le Grand Domaine Winery. Together, we’re bringing you a soulful food-and-wine experience that celebrates everything we love about the Stellenbosch lifestyle. If you’re looking for something truly special to share with friends or family, this is it. Let’s cook, laugh, sip wine, and make beautiful memories together. Bookings open now for groups of 8 or more — email VillaHost@wonderlandescapes.com to enquire. #ElmarieBerry #LeGrandJardinVilla #Stellenbosch #FoodAndWine #CulinaryExperience #WonderlandEscapes #TheTableByElmarie #SoulFood #CapeWinelands @legranddomainewine @legrandjardinvilla @manleysocial
  • 🍅 Geroosterde tamatiesop 🍅 Die geroosterde tamaties gee ’n wonderlike diepte aan hierdie sop. Jy kan die wyn saam met n Bordeaux versnit bedien. Porsies 4 Bestanddele 1 kg tamaties 2 eetlepels olyfolie sout en swartpeper 1 rooi-ui, gekap 1 rooi soetrissies, sade verwyder en in blokkies gesny 2 wortels, geskil en gekap 2 knoffelhuisies, geskil en gekap 2 eetlepels songedroogde tamatiepasta 2 koppies hoenderaftreksel ½ koppie gerasperde parmesaankaas ¼ koppie vars basiliekruid Metode Voorverhit die oond tot 200 °C. Bedruip die tamaties met olyfolie, sout en peper en rooster dit vir 40 minute. Laat dit vir 5 minute afkoel en verwyder die skille met ’n vurk. Verhit die olie in die kastrol oor matige hitte. Voeg die ui, soetrissies en wortels by en geur met sout en peper. Wanneer dit gaar is, voeg die knoffel, songedroogde tamatiepasta en geroosterde tamaties by. Voeg die hoenderaftreksel by en kook al die bestanddele tot sag. Gebruik ’n stokmenger om die sop mooi glad te meng.Voeg die parmasaan by. Sit die sop voor met basiliekruid daaroof en drup ’n druppel olyfolie bo-oor. Die resep kom uit my kookboek Kosbaar. By alle groothandel borkwinkels beskikbaar. @takealotcom @exclusivebooks @wordsworthbookssa @lootcoza #kosbaar #elmarieberrycookingclasses #radioresep #radiokansel #dinsdagresep
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