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
  • Geroosterde pampoenskywe met basiliekruid, tamatie en feta.🌿 Die resep kom uit my eerste kookboek Kosbaar. Hierdie slaai is so mooi soos ’n bos blomme en jy kan dit maklik die middelpunt van jou tafel maak. Jy kan dit warm of teen kamertemperatuur bedien. Jy kan ook kortpad vat om die basiliekruidpesto en die gekaramelliseerde uie klaar te koop. Porsies 4–6 Bestanddele olyfolie, om panne te smeer en oor te sprinkel 1 grys ronde pampoen met skil (soos Sakata), in skywe gesny 1 teelepel droë rissievlokkies vars origanum sout en swartpeper na smaak 4 rooi-uie, geskil en in dun skywe gesny ½ koppie strooisuiker ¾ koppie balsamiese asyn 500 g kersietamaties ¼ koppie olyfolie 175 g fetakaas, gekrummel vir oorstrooi Basiliekruidolie 3 bosse vars basiliekruid (hou ’n paar blare vir oorstrooi) 1 knoffelhuisie, gekap sout en swartpeper na smaak ¾ koppie olyfolie Metode Verhit die oond tot 200 °C. Smeer olyfolie oor ’n bakplaat en sit die pampoen in ’n enkellaag op die bakplaat. Strooi die rissievlokkies, origanum, sout en peper oor. Sprinkel nog olyfolie oor. Rooster vir 35 minute. Smeer ’n ander bakplaat met olyfolie en sit die uie in die pan. Strooi die suiker, balsamiese asyn en sout en peper oor. Meng dit goed en rooster vir 30 minute. Ná sowat 15 minute, smeer nog ’n bakplaat en sit die tamaties daarop. Sprinkel olyfolie oor en geur met sout en peper. Rooster vir 15 minute. Laat alles afkoel tot kamertemperatuur. Basilekruidolie Sit die basiliekruid, knoffel en sout en peper in ’n voedselverwerker. Pols tot alles gemeng is. Terwyl dit meng, gooi die olyfolie stadig by en meng tot ’n gladde pasta vorm. Jy kan die olie vir tot ’n jaar in jou yskas hou. Jy kan ook gekoopte pesto gebruik en dit dan net met olie verdun en meng. Stapel die botterskorsie opmekaar in ’n groot plat bord en strooi die uie, tamaties, feta en basiliekruid oor. Sprinkel nog ’n bietjie basilie-olie oor en sit warm of teen kamertemperatuur voor. #gesondekos #mooikos #elmarieberry @thehungrypenguin_sa @penguinbookssouthafrica 📸 @lindy_kriek
  • Another recipe out of my recipe book The Table. It is the perfect gift get your copy in all the major bookstores today 📚 Cinnamon Butter Brioche Star-Shaped Bread 🥯 A delicious masterpiece. Perfect for special celebrations. Let me know if you want the recipe by commenting recipe. 📸 @striped_fox_photography #thetable #christmasrecipe #elmarieberry
  • Blue Cheese, Walnut & Thyme Wreaths 🌿 🌟 This recipe comes out of my new cookbook The Table. 📖 Ever since I was a little girl, family celebrations have always been important to me. These wreaths are symbolic of Easter and Christmas time in my home. makes 12 individual wreaths 1 x 400g roll puff pastry 100g blue cheese, crumbled 100g grated parmesan 50g walnuts, chopped 6–8 sprigs of fresh thyme, plus extra, for garnish 2 tablespoons honey Sea salt and freshly ground black pepper 1 tablespoon milk Preheat the oven to 180°C. Place the puff pastry sheet on a work surface lined with a sheet of baking paper. With the short side of the pastry facing you, sprinkle the blue cheese, grated parmesan, walnuts and thyme over the bottom half of the pastry, drizzle with honey and season with salt and pepper. Fold the top half of the pastry over the filling, pressing gently to compact the filling so that it doesn’t all fall out when the pastry is twisted. Use your fingers to press and seal all the edges closed. Use a pizza cutter to cut the pastry widthwise into 12 rectangles. Carefully lift each rectangle and twist it with both hands in opposite directions to form a twisted shape, pinching the ends together to form a wreath. Place the wreaths on a baking tray lined with baking paper. Brush with milk and bake in the oven for 15–20 minutes until the pastry is puffed and golden and cooked through. Remove from the oven, scatter extra thyme leaves on top and serve warm. @penguinbookssouthafrica Photography @striped_fox_photography #christmasrecipescollection #5daystochristmas #thetable #elmarieberry
  • Florence 🇮🇹 Dit was n wonderlike dag in Florence, ons het my vriendin Masha ontmoet vir lunch en het die beste Tiramisu geproe. Dit was wel die koudste wat ek nog in my lewe gekry het, dankie vir al die rooiwyn venstertjies!! 🍷🍷 @tourswithmasha #lacasalinga #firenzi #italy #momanddaughter
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