Following the success of JAN, his debut television show on VIA (DStv 147) last year, South African Michelin-star chef Jan Hendrik van der Westhuizen is launching a luxury publication called JAN the JOURNAL on May 9, 2018.
Like van der Westhuizen’s bestselling recipe books, the JOURNAL, a bi-annual publication, will be a visual feast – part coffee-table cookbook, part luxury lifestyle magazine and part-travelogue. With more than 250 pages, the JOURNAL promises to take the reader on an epicurean voyage of discovery, exploring the big wide world of what we eat and where it comes from, with a special focus on South African ingredients and recipes.
With over 50 recipes in this epic volume, the JOURNAL promises to be the culinary event of the year.
Says van der Westhuizen: “Nothing celebrates life like the act of dining. Setting a table with flowers and candles for the sole purpose of gathering together allows us to reflect on everything that is beautiful about life.
“I want the JOURNAL to reawaken our curiosity about food and where it comes from and I invite everyone to go on this journey with me, dining to honour the life of food, because everything should lead back to the table.”
Starting his own magazine has been one of van der Westhuizen’s lifelong dreams. From devouring his mother’s magazines as a child, to his work with Jackie Burger during her time at Elle, South Africa (and his subsequent stint as intern at Elle in Paris), food, photography and publishing have all played an inseparable part in this multi-talented man’s diverse career.
In the debut issue of JAN the JOURNAL, van der Westhuizen reveals the recipes behind some of his most innovative creations, served at his Michelin-star Restaurant JAN in France and featured on his television show.
In the début issue, Jan Hendrik reveals the recipes behind some of his most innovative creations, served at his Michelin-star restaurant, JAN, and featured on his television show. An epicurean voyage of discovery awaits, exploring the big wide world of what we eat and where it comes from, with a special focus on South African ingredients and recipes. The issue ends off with a toast to Jan Hendrik’s dear friends in Apricale, who always remind him of the importance of slowing down – to live and to love – and to truly appreciate life.
The JOURNAL is a beautiful, modern publication, printed on exquisite quality paper by South Africa’s leading art book printers. And with only two issues released every year, it is highly collectible, driven by the value of its timeless and inspiring content. Through a collection of breathtaking, original images, stories, profiles and recipes, the JOURNAL transports the epicurious reader, illuminating and informing them about Jan Hendrik’s world of food.
win a trip to APRICALE
with dinner at Michelin star restaurant JAN in Nice, France
Pre-order your copy of JAN the JOURNAL online and you could stand a chance to win a trip to Nice in France, and Apricale in Italy. You could be shopping the markets with Jan Hendrik and dine at his Michelin-star Restaurant JAN in Nice on the Côte d’Azur.
JAN the JOURNAL will be available at Woolworths stores nationwide from May 9 and online at www.janhendrik.com. For more information, visit the website or contact Hanfred Rauch at firstname.lastname@example.org.