LANNICE SNYMAN
Lannice Snyman is one of the most prolific of South Africa’s contemporary cookbook authors, having written 17 books, several of which have notched up national and international awards, including four Gourmand World Cookbook Awards.
She is the food expert on the website www.food24.com, a judge for the American Express Platinum Fine Dining Awards, Diners Club Wine List Awards, Best of Wine Tourism Awards, and Galliova Awards for food writers.
Lannice is also regional Chairman for Southern Africa and the Indian Ocean Islands for The S.Pellegrino World’s 50 Best Restaurants organized by Restaurant magazine in London.
In 2003 Lannice and her two daughters Tamsyn and Courtney produced Cooking with Canned Pilchards, a handy little book that became popular with all those who love canned pilchards – and I am told that over 600,000 cans of Lucky Star pilchards are opened in South Africa every day.
To celebrate Lucky Star’s 50th anniversary, Lannice has produced a fabulous little book called Out of the Can, which broadens the appeal of canned fish to include pilchards as well as middlecut, tuna and sardines.
While never forgetting their convenience and basic, homely appeal, the recipes are quick and easy to prepare for family and friends, not to mention delicious, nourishing and with great eye appeal.
I attended a launch function for the book at which a variety of the recipes were served, cooked by Lannice’s daughter Tamsyn and her team. I was seriously impressed – looking through the book, I was happy to think that I would be able happily to cook and eat any of the dishes. The pilchard fishcakes are fabulous and the tempura battered whole pilchards are a revelation.
Interesting to know that all Lucky Star products in the book are approved as part of the Heart and Stroke Foundation Eating Plan, and the Diabetic Association with regards to heart-friendly salt, fat and Omega-3 fatty acid levels. No preservatives or artificial colourants are used because the sterilising, sealing and canning process makes the addition unnecessary.
The book sells at an amazing R85 which will put it within the reach of most who want to extend their pilchard tuna sardine and middlecut repertoire.