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
  • ✨ The Classic Lady range is BACK! ✨ Our most loved collection — featured in top magazines and now gracing beautiful villas in Italy — is finally restocked. Timeless, elegant, and effortlessly chic. Shop now on our online store before she’s gone (again)! 🕊️ https://elmarieberry.com/product/classic-ladys/ #ClassicLady #TimelessStyle #TabletopDreams #BackInStock #ElmarieBerryHome
  • 🍲Mediterreense hoender Hierdie resep kom uit ’n klein dorpie in Toskane, Montepulciano. Die dorpie word omring deur wingerde en is bekend vir hulle rooiwyn. Ons het dié geurige dis by een van die restaurante op die plaza geniet. Porsies 8 Bestanddele ¾ koppie goeie olyfolie 3 eetlepels botter 16 hoenderporsies, met vel aan 1 ui, gekap 8 knoffelhuisies, gekap 250 g chorizo, in skywe gesny 400 g murgpampoentjies, in skywe gesny 250 g sampioene, gehalveer 250 g ontpitte swart olywe 2 koppies droë witwyn 2 koppies hoenderaftreksel 2 x 410 g-blikke gekapte tamaties 410 g-blik botterbone, gedreineer sout en varsgemaalde swartpeper ’n hand vol vars basiliekruid Metode Verhit die olyfolie en botter in ’n groot kastol en braai die hoenderstukke tot goudbruin. Voeg die ui, knoffel, chorizo, murgpampoentjies, sampioene en olywe by. Giet die wyn oor en verhit tot kookpunt. Laat 5 minute vining kook voordat jy die hoenderaftreksel en tamaties byvoeg. Sit die deksel op, stel die die hitte effens laer en prut vir sowat 40 minute of tot die hoender sag is. Voeg die botterbone by en laat weer prut vir 10 minute. Skep die hoenderstukke in ’n opdienbak. Hou warm. Prut verder sonder die deksel tot die vloeistof ’n lekker dik sous vorm. Geur met sout en peper na smaak. Roer die basilie vining by die sous en skep dit oor die hoender. Sit voor met stomende wit rys of ’n kraakvars brood. Resep kom uit my Kookboek #Kosbaar #tuscanyfoodexperience #elmarieberrytastesitaly
  • @spekenbone a must visit. #tappas #spekenbone
  • Signing books and packing your online orders with a full heart 🤍 Thank you for the love and support- it means the world! #Grateful #Booklove #thankyou
  • 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
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