Marlene van der Westhuizen has a brand new book out. The book, Abundance – city food from the Cape,  is jam-packed with beautifully shot, moreish recipes. Also included in the book is a peek at some of Marlene’s favourite spots around the city, from the Sea Point promenade to the Neighbourgoods Market at the Old Biscuit Mill.
 
The author divides her time between her homes in Green Point Cape Town and Charroux in France, where she runs cookery courses. We hear she’s having rather a lovely time on her current trip: “France is disgustingly fabulous! We are doing the 'long walk through the autumn fields-thing' and indulging in copious amounts of fabulous Burgundies!”
 
Here’s our quick-fire question round with the cookery book author:
 
What's the first thing you ever learnt to cook?
That old fall-back recipe, spaghetti bolognaise. Just like my mother who apparently cooked spag-bol for a whole year non-stop before my dad dared to complain.
 
Which five ingredients would you take to a desert island?
Olive oil, tomato seeds, basil seeds, really good salt and a pregnant cow.
 
What is your favourite thing to do with tomatoes?
Ahh! Difficult to pick one. I love caprese salad.
 
And with nuts?
I adore roasted pine nuts. I will add this to any dish that is remotely compatible with it.
 
Ready steady cook: you have friends coming over in 30 minutes, what would you whip up right now?
I'll put a whole free-range chicken in a pot with white wine, chicken stock, a handful of whole peeled carrots, whole topped-and-tailed leeks, a couple of courgettes, and a bouquet garni. I'll whip up a garlicky mayonnaise and ask the friends to pick up a crusty bread en route. Ten minutes after their arrival, we will be able to sit down to a glorious platter of 'poule au pot' and a bottle of Pinot Noir.
 
What's your hidden talent outside the kitchen?
I can be quite witty when it is called for…
 
What's the trickiest thing to teach in the kitchen?
Kitchen safety and to use your fingers when cooking.
 
One ingredient we'd never find in your kitchen?
I think I can safely say that most Western ingredients are hugely welcome in my kitchen. What you will not find is a garlic press and a plastic chopping board. Abominations. Both of them.
 
Which are your favourite local restaurants?
Without any doubt Luke Dale-Roberts's Test Kitchen in Main Road, Sea Point.
 
And markets or food stores?
All fresh markets and Giovanni's in Green Point.

Try one of the recipes from Marlene's new book for yourself: bread and butter pudding.