WEBVTT - Isabella Niehaus Does It Again: Best Cookbook in the World

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<v Speaker 1>It's time to celebrate now a huge win for local

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<v Speaker 1>creativity and conscious cooking. Food stylist, home cook author and

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<v Speaker 1>all around creative Isabella Niehaus has once again wowed the

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<v Speaker 1>global stage by taking home Best Cookbook in a World

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<v Speaker 1>in the World at the twenty twenty four Gormand World

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<v Speaker 1>Book Awards for the second year in a row. This

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<v Speaker 1>time it's for Earthling Food, co authored would with artist

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<v Speaker 1>Louis Jansen van Furen and featuring ten other culinary creatives

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<v Speaker 1>from around the country, and it's a really rich tapestry

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<v Speaker 1>of plant based recipes, visual art stories and also deeply

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<v Speaker 1>personal moments around food. It's published by Naledi and it

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<v Speaker 1>invites readers into a world of flavor and connection. I'm

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<v Speaker 1>delighted that we're joined by Isabella, who's actually in Turkey,

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<v Speaker 1>so we're speaking to via Zoom about this incredible project,

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<v Speaker 1>the power of collaboration, and of course the award. Isabella,

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<v Speaker 1>good afternoon, Good to have you with.

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<v Speaker 2>Us, Hi, Sarah Pain. Thanks. Yes, from a very very

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<v Speaker 2>hot Turkey.

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<v Speaker 1>Send some this way, Send some this way, please, we're

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<v Speaker 1>reeling from a very cold and wet weekend. Listen Isabella,

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<v Speaker 1>an enormous congratulations to you. Two years two international wins.

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<v Speaker 1>How are you feeling about the win?

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<v Speaker 2>Well, I must admit in twenty twenty three when we

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<v Speaker 2>won the first award for a vegan book, the best

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<v Speaker 2>vegan book in the world, you obviously don't think by

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<v Speaker 2>doing a second book that you'll get the award again.

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<v Speaker 2>So I mean it was that the most amazing feeling.

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<v Speaker 2>You're sitting among representativeships from eighty three different countries and

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<v Speaker 2>all of a sudden your book is up there and

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<v Speaker 2>it's number one in the world, and you don't know

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<v Speaker 2>whether you should laugh, whether you should cry. I think

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<v Speaker 2>you even forget your own name. You forget that you've

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<v Speaker 2>got to say thank you in English and not donkey, donkey,

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<v Speaker 2>donkey in Afracans. So it really it's fabulous, and I

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<v Speaker 2>think it only hits you the next day when you realize.

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<v Speaker 1>Wow, yeah, yeah, I imagine it's probably still sinking in. Honestly,

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<v Speaker 1>what was the vision behind Earthling Food is wella how

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<v Speaker 1>did this idea idea come together? And also maybe you

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<v Speaker 1>could speak a little bit to Louie's contribution as well.

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<v Speaker 2>Yes, well, Louis is a vegan, he's been a vegan

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<v Speaker 2>for twelve years, and we've been friends for absolute ages,

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<v Speaker 2>so even the first book was inspired by him. At

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<v Speaker 2>that stage, I'd already published my own book, which was

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<v Speaker 2>also a best in the world. God has sound as

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<v Speaker 2>if I'm so cute, so we it was. It was

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<v Speaker 2>a novelty for me to have to actually cook vegan,

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<v Speaker 2>and I was so inspired by how easy it is

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<v Speaker 2>and how healthy and how beneficial it is for a

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<v Speaker 2>lot of people. So after the first book, obviously after

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<v Speaker 2>winning the World Award, we decided we have to do

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<v Speaker 2>a second book. And it was actually the president of

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<v Speaker 2>the Gourmand Awards when I told him that we were

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<v Speaker 2>going to do a second book. He said, it's very

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<v Speaker 2>difficult to do something in the same genre that is

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<v Speaker 2>completely different, and that is why we decided to get

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<v Speaker 2>some of our most favorite food people, chefs and writers

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<v Speaker 2>to be part of the book, just to make it

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<v Speaker 2>completely different. So we asked eight of our favorite people

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<v Speaker 2>the ten chefs includes me and Louis, to each give us,

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<v Speaker 2>even though they're not vegan, to give us three vegan recipes,

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<v Speaker 2>and then we filled their chapters with seven additional recipes,

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<v Speaker 2>so it had a completely new take to the previous book.

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<v Speaker 2>We also used three different photographers with different styles, and

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<v Speaker 2>I think the most favorite part of the book for

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<v Speaker 2>me and Louis was I called it putting together the Bible,

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<v Speaker 2>where you have everything printed out and you almost do

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<v Speaker 2>a layout which picture should go where, and do a

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<v Speaker 2>beautiful mixture of the work of the three photographers. Yes,

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<v Speaker 2>so how did.

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<v Speaker 1>You decide who you were going to feature outside of

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<v Speaker 1>you and Louis? Of course, how do you? I mean

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<v Speaker 1>that must have in and of itself been quite a

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<v Speaker 1>painstaking process.

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<v Speaker 2>It was, but in the beginning we basically had categories

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<v Speaker 2>and we thought someone like Quibbers from a Maratha from Wolfrat,

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<v Speaker 2>because he does a lot of foraging, he would be perfect.

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<v Speaker 2>Then Sola Nane and Ruben Ruffelow Labs of Mine. I

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<v Speaker 2>absolutely adore those two people. Vicky de Bierre, who is

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<v Speaker 2>a very very well known South African. She used to

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<v Speaker 2>work on a magazine as a food editor, which he's

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<v Speaker 2>written a whole lot of books on low cobs. So

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<v Speaker 2>Vicky was a nice, a lovely person to bring in.

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<v Speaker 2>Arena from Lumpa course, it's someone that we both absolutely

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<v Speaker 2>adore and her food is wholesome. So everyone that we

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<v Speaker 2>brought in that we pulled in had had a speciality.

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<v Speaker 2>Lazelle from from Serendeputy in wilderness grows her own mushrooms

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<v Speaker 2>and things. So yes, everyone we brought in had had speciality,

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<v Speaker 2>and we are fond of all of them. So it

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<v Speaker 2>was our food, like our food. Heros do you think?

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<v Speaker 1>I wonder, Isabelle? I mean, it is a vegan cookbook

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<v Speaker 1>in that it features vegan recipes, but it's not just

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<v Speaker 1>for vegans. How do you hope that it speaks to

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<v Speaker 1>all of us, even the carnivores amongst amongst us, you know, everybody,

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<v Speaker 1>no matter what people's food philosophies are, all their particular

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<v Speaker 1>diets or food choices.

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<v Speaker 2>Well, I'm not a vegan. I mean I love I

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<v Speaker 2>specialize in cooking fish so and love red meat, a

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<v Speaker 2>little bits of chicken. So I'm not a vegan. But

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<v Speaker 2>the book is there. Actually it is actually perfect for

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<v Speaker 2>everyone because all you would do is you can substitute

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<v Speaker 2>where where for instance, that they talk about or we

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<v Speaker 2>talk about a plant based butter, you can use normal butter.

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<v Speaker 2>A plant based egg replacement, you use normal eggs. So

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<v Speaker 2>the entire book basically can be used by anyone. There

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<v Speaker 2>are the most most fabulous recipes in the book and easy.

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<v Speaker 2>Nothing is there are no odd ingredients, nothing about it

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<v Speaker 2>is weird. So I think most people, without realizing, eat

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<v Speaker 2>vegan quite a few times in a week. I mean,

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<v Speaker 2>if you put a tray of vegetables with olive oil

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<v Speaker 2>into the oven, that's vegan. People just when they hear

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<v Speaker 2>the word vegan, they want to run to the mountains.

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<v Speaker 2>Louis always says it, Just give me a butternut that's

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<v Speaker 2>been cut in half, put some olive oil in it

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<v Speaker 2>and stood in the oven, and that's meal. And a

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<v Speaker 2>lot of us eat like that.

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<v Speaker 1>Anyway, it's true what you're saying. I mean that there

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<v Speaker 1>is an on both counts, and that often when people

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<v Speaker 1>start talking about vegan recipes, if you don't, if you

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<v Speaker 1>are not necessarily somebody who experiments in the kitchen or

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<v Speaker 1>has a wide cooking repertoire. I'm concluding myself in that

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<v Speaker 1>the thought that, the thought that, the thought that the

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<v Speaker 1>number of my ingredients may may be restricted by turning

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<v Speaker 1>vegan a vegan dish sends me into hives. But I

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<v Speaker 1>realized that actually that's not true at all. Michelle has

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<v Speaker 1>actually sent a message in on the WhatsApp line saying,

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<v Speaker 1>has anyone noticed how vegetarian and vegan food disappears first

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<v Speaker 1>at functions? Everyone loves it, says Michelle, And you're right,

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<v Speaker 1>and she's asking me to please say the name of

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<v Speaker 1>the book again. It's called Earthling Food. And if you

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<v Speaker 1>are just joining us, I'm delighted to be joined by

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<v Speaker 1>the author, Isabella n ee House, who has just one

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<v Speaker 1>the best cookbook in the world at the twenty twenty

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<v Speaker 1>four Gorman World Cookbook Awards. And that's true. Add vegetarian

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<v Speaker 1>food is always very quick off the plate at various functions,

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<v Speaker 1>isn't it, Isabella.

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<v Speaker 2>Yes, because it's also light. You know. That's the one

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<v Speaker 2>thing when you know when people say to me, but

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<v Speaker 2>you're not a vegan, and I'll say, but I probably

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<v Speaker 2>eat vegan four times a week because I love just

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<v Speaker 2>putting a tray of veggies in the oven, cooking some

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<v Speaker 2>or just getting some bulgar wheat and mixing it with

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<v Speaker 2>the veggies, and you have this absolutely amazing meal. You know,

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<v Speaker 2>you can add, you can add, you can make a

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<v Speaker 2>sauce with yogurt or whatever. I mean. Those I think

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<v Speaker 2>the biggest thing for me if I had to go

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<v Speaker 2>vegan that I really really would miss is cheese and

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<v Speaker 2>cream and butter.

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<v Speaker 1>Exactly the butter, the butter, I wonder. So the African

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<v Speaker 1>cuisine isn't always associated with plant based food. We're known

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<v Speaker 1>as the Briers, the nation of meat lovers. Did you

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<v Speaker 1>see that the book as an opportunity or both books

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<v Speaker 1>that you've done that vegan books as an opportunity maybe

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<v Speaker 1>to sort of shift perceptions and also to celebrate just

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<v Speaker 1>what is possible and not only possible here, but possible

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<v Speaker 1>with amazing local produce as well.

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<v Speaker 2>The big thing is that people think when they do

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<v Speaker 2>a brie, and it's right, they can have their meat.

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<v Speaker 2>But how many of us when you do a brie

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<v Speaker 2>you put potato intantfoil, or an onion int and foil,

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<v Speaker 2>or a buttonnut or cabbage. There is nothing better than

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<v Speaker 2>a cabbage put on an interant foil and on the fire.

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<v Speaker 2>So those things have already been been done for so long,

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<v Speaker 2>but people don't think of that when they When you

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<v Speaker 2>say there's a vegan coming and you're doing a bri,

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<v Speaker 2>you think, oh, dear lord, what are we going to do?

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<v Speaker 2>But you're already putting those veggies. I do when I

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<v Speaker 2>do a brier. I love putting the vegetables on the coals,

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<v Speaker 2>so it is nice to think that you can actually do.

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<v Speaker 2>You can do a barbecue with meala's and potatoes and

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<v Speaker 2>onions and red peppers, and you can do the most

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<v Speaker 2>magnificent barbecue like that. So yes, it is a more

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<v Speaker 2>healthy way. And I think with especially with Louis Way,

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<v Speaker 2>and I'm speaking on his behalf because he's in France,

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<v Speaker 2>he doesn't. It's not a question of saying to people

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<v Speaker 2>you must stop eating fish or any animal product. It's

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<v Speaker 2>just to be conscious of where your products come from.

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<v Speaker 2>And it's the same with our vegetables and things. Be

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<v Speaker 2>conscious of where our products are coming from. Try and

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<v Speaker 2>get the best possible produce. That was basically the main

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<v Speaker 2>focus behind doing two vegan books is to make people

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<v Speaker 2>aware of what we're putting in our bodies.

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<v Speaker 1>It's rather serendipitous that we're talking to you and what

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<v Speaker 1>has become known as meat free mondays, I go other

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<v Speaker 1>around the world, so folks maybe rush out, go and

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<v Speaker 1>buy go and buy earthly food. Still up something today

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<v Speaker 1>for meat free Mondays and then let us know tomorrow

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<v Speaker 1>what you cooked. And maybe you've already got Maybe you've

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<v Speaker 1>already got the cookbook. What's your favorite recipe from the book?

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<v Speaker 1>Maybe you could let us know if you are just

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<v Speaker 1>joining us. I'm absolutely delighted that we are joined by

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<v Speaker 1>Isabella nie House. We're talking about her latest win at

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<v Speaker 1>the twenty twenty four Gommand World Cookbook Awards, taking home

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<v Speaker 1>Best Cookbook in the World for Earthling Food, which she

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<v Speaker 1>co autered with Louis Jansen Fanfuren and ten other culinary

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<v Speaker 1>creative South Africans. Really a rich tapestry of plant based recipes,

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<v Speaker 1>visual art, stories, and deeply personal moments around food and

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<v Speaker 1>food is deeply personal, isn't it, Isabella? There is there

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<v Speaker 1>are stories around food that we passed through our families,

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<v Speaker 1>through generations.

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<v Speaker 2>Do you know, Sarah? I think that food is love

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<v Speaker 2>and food is joy, and I always are used to

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<v Speaker 2>do whenever I cook, I always for a lot of people.

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<v Speaker 2>I always say that I love creating moments of magic

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<v Speaker 2>and joy for people, and food does exactly that. I mean,

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<v Speaker 2>there is nothing better in life than preparing a wonderful

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<v Speaker 2>meal for me and actually seeing how people really enjoy it.

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<v Speaker 2>So so much love and passion goes into cooking that yes,

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<v Speaker 2>I think food and food is like a common denominator.

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<v Speaker 2>It's something that pulls people together. That strangers can become

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<v Speaker 2>friends over a plate of food.

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<v Speaker 1>For sure. What's next? It's always awful, is it when

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<v Speaker 1>when you celebrate something and you're experiencing your own magic

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<v Speaker 1>and joy and just and having that moment, and then

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<v Speaker 1>somebody like me comes along and says, right back to work,

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<v Speaker 1>what's coming up next?

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<v Speaker 2>I've actually I've just completed a manuscript for a next book.

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<v Speaker 2>When I go back now, I'm just going to put

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<v Speaker 2>the final touches to it. It will be published next year,

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<v Speaker 2>and it's called Bella's Kitchen and it is just well,

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<v Speaker 2>it's a cookbook with loads of memories of growing up

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<v Speaker 2>in the pre state of living in Langabah and I

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<v Speaker 2>used to open my house for long table lunches. Now

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<v Speaker 2>I live in Rebecca Steel. And it's also celebrating the

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<v Speaker 2>years that I because I really started cooking very late

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<v Speaker 2>in my life. I found the fashion very late in

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<v Speaker 2>my life, in my mid fifties, so I'll be turning

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<v Speaker 2>seventy now almost. So it's also my years as a

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<v Speaker 2>fashion editor of traveling the world and then being subjected

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<v Speaker 2>to the most amazing, amazing meals all over the world,

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<v Speaker 2>and how those memories stuck, and how I give interpretations

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<v Speaker 2>of those wonderful meals that I enjoyed, how I kind

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<v Speaker 2>of do those meals now?

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<v Speaker 1>Well, we cannot wait, so I'm sure it's likely to

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<v Speaker 1>be another award winner for now though, from all of

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<v Speaker 1>us here at Cape Isbella, congratulations on your win folks.

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<v Speaker 1>The book is called Earthling Food. Why not go and

0:14:06.640 --> 0:14:09.000
<v Speaker 1>pick up a copy and make something for meat free Mondays.

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<v Speaker 1>It's four minutes to two o'clock