THE mother and daughters team of Dianne Stewart, Jessica Cairns and Lissa Stewart, have created a captivating book which takes a closer look at markets across South Africa. In Market Food South Africa, they aim to find and showcase the most innovative and creative culinary experts who sell their food.
These markets are found in places ranging from industrial warehouses in city centres, to spacious rural areas or in harbour precincts. And the food experts profiled in the book have each given recipes, making Market Food the perfect travel companion for foodies.

Asked why they decided to focus on markets, Dianne Stewart, who has published more than 30 books, said: “Markets really celebrate community. On a Saturday morning a whole family can attend a market, where invariably there are activities for the children.

“Families and friends can eat breakfast, brunch or lunch together in a relaxed atmosphere and if the market takes place outdoors, they can enjoy the favourable weather that South Africa has to offer. Markets are very trendy. New ones are constantly springing up everywhere.”

And to help readers find them, the authors have conveniently published an inventory of the main markets in South Africa, which means Market Food is a very helpful guide when visiting a new town in SA.

Given that Dianne lives on the North Coast, and her daughters, Jessica and Lissa, live in Johannesburg and Hilton, respectively, getting together to create the book was a challenge.

Says Dianne: “Jessica was able to cover markets in Gauteng, I trawled the KwaZulu-Natal ones and Lissa covered them all in order to take the photographs. Technology enabled us to communicate when we were compiling the book.”

Among those included in the book are culinary entrepreneurs, Tina Bester with her ‘Queen of Tarts’ enterprise, Tal Smith and her ‘Sababa’ brand, and Eric Labuschagne’s Yummi Chef brand.

Labuschagne started making his delectable and unique brownies in a make-shift bakery in his mother’s double garage when he was still a student. Today he supplies 140 coffee shops with his wares, as well as the Stellenbosch Slow Market.

Dianne added: “Kate Schrire of The Creamery in Cape Town, who offered ‘naartjie choc-chip ice cream’ recipe to the book, was originally an intern at Chez Panisse restaurant in California.

“Her interest in the Slow Food Movement, caused her to co-found a local chapter, Slow Food Mother City, when she returned to Cape Town.

“We’re also proud to showcase local Pietermaritzburg brand ‘Kishmish’. Amal and Sharon Maani have contributed a ‘Litchi and Ginger Rooibos Iced Tea cordial’ to the book.”

Asked if the three women planned to do any other books, Dianne said they had set up the website http://www.marketscoop.co.za as a continuation of the book.

“On it, you’ll find mention of new markets and new producers and updates of people already profiled in the book,” she added.

• Market Food South Africa, by Dianne Stewart, Jessica Cairns and Lissa Stewart, is published by Bookstorm Publishers (RRP R295).

About the authors:
• Dianne Stewart has a masters in South African Literature and in Creative Writing from the University of Cape Town. She has published over 30 books. When not exploring the markets and other forms of creative cooking, she writes and gives creative writing workshops.
• Jessica Cairns — when Jessica worked as an international banker in the heart of London, the Borough Market was on her doorstep. Later, when living in Barcelona, she tested her Catalan at Mercat de la Boquiera, buying fresh produce daily.
Returning to Johannesburg with her husband and two daughters, Jessica was inspired by the local market trend to embark on a project that showcases the talents of these food entrepreneurs.
• Lissa Stewart, who took the photos in Market Food, specialises in project management office development and has a MSc in Environmental Sciences.
She is a passionate food photographer who aims to capture the emotion and creativity so integral to food production.
She has loved cooking from an early age and she and her husband, Mark, spend endless hours in the kitchen, preparing meals for family and friends.