Books: A Sprig of Rosemarie – cookbook by Cape Town’s Rosemarie Saunders

Books: A Sprig of Rosemarie – legacy cookbook by Cape Town’s Rosemarie Saunders

Looking for culinary inspiration for festive season entertaining? Check out A Sprig of Rosemarie – the legacy cookbook by Rosemarie Saunders. The book is the culmination of three decades in food – working in multiple spheres – restaurants, hotels, catering, events and food tourism. Saunders hails from the UK and received hotel and catering qualifications in Birmingham. In the early 70s, on her way to Australia she did a pit stop in South Africa. Cape Town captivated her and she stayed. She had an illustrious career, working in five star hotels and in the corporate catering sector.  When she started a family, she gave cookery lessons from her home kitchen and launched a catering business. This evolved into event management, food and wine tours to France, cookery books, food supplies to farm stalls and contracts to cater and teach in foreign parts of the world. She has entertained and catered to the rich, famous (“and sometimes infamous”) from her homes in France and Cape Town and now enjoys “more leisurely repasts”, like her grandchildren, coffee with friends, playing bridge and writing a Sprig of Rosemarie.” Info as supplied.

A Sprig of Rosemarie by Rosemarie Saunders, published by Print Matters Heritage

While executive caterer Rosemarie Saunders may refer to herself as the ‘hired help’ it is her discretion that landed her in the most glamorous of circumstances when catering, teaching and travelling. That discretion is evident as one pages through ‘A Sprig of Rosemarie’, a legacy cookery book where not a name is dropped but the delightful memories and anecdotes that have emanated from dinners, events and parties from Cape Town to Monaco and beyond, conjure up a feast of fun, hard work and food to simply die for! 

‘A Sprig of Rosemarie’ is not only a collection of her beloved recipes (and some revised ones) but also pays homage to the wonderful family, friends and clients who have enjoyed her imaginative offerings. Over a 30 year career as caterer, teacher, hostess and traveller her food journeys have taken her across continents where she has honed her skills and tempted her taste buds to bring us her version of dishes that will become entertaining classics and family favourites. This tribute is Rosemarie’s contribution to the food industry in Cape Town, her life in food, her recipes and to the family and friends who have supported her.

With her schools Cuisine Marie Rose and The Provençal Kitchen Rosemarie developed recipes that have stood the test of time, never complicated and always using the freshest ingredients. Savour the likes of the classic Salade Nicoise or titillate your guests with Nougat Ice Cream, or whip up a batch of Jonah’s Gingers for a teatime treat, whatever recipe you try it will be a winner. Elegant or homespun, within these covers are a lifetime of magical meals that are in themselves a memoir. With their beautiful photographs and the accompanying stories that make you laugh out loud, you will turn the pages in anticipation of the next adventure.

From prepping in hangars, restoring power or ducking under garden sprinklers, Formula one races to skydiving Santas, Rosemarie has seen it all. Making a plan is her mantra, even if it does means sending legs of lamb to friends in the French countryside to be cooked in their home ovens when the power tripped: there is a solution for everything.  As with all good parties the guests sometimes overindulge – whether it be the vodka while playing bridge or a G-string floating in the pool – slightly saucy and forever indiscreet.

A true professional and well respected in the food community renowned chef, wine aficionado and food commentator Michael Olivier writes a warm foreword calling her, ‘this Phoenix risen from the ashes, she’s proof that big things come in small parcels and she is bright and chirpy like a little bird, and is desperately in love with anything food.’

Phoenix because when her business was burned down, she made a plan and none of her booked clients was disappointed – the show went on. Resourceful, a planner of note and a calm oasis in the middle of chaos, Rosemarie is the epitome of the warmest hostess who observes and acts.

Family recipes, a surrogate granny, delicious food and tasty memories make up a book that will hook you and inspire you to new dinner menus that will bring warm accolades and your own memories.  Live. Love. Cook.

About Rosemarie Saunders

British born Rosemarie Saunders’ career has spanned more than 30 years. Coming from a family of restaurateurs she learnt at an early age about the importance of good fresh ingredients, being thrifty, and the value of people and money. All lessons that have served her well in her career.

She attended Hotel and Catering School in Birmingham, completing her course with distinctions, followed by a teaching qualification while working in London. Stopping off in South Africa in the early 1970s on her way to Australia, the lure of the Cape kept her here and she worked at 5-star hotels such as the Mount Nelson in Cape Town and the Beacon Island Hotel in Plettenberg Bay, before joining Woolworths head office as catering manageress. She later became a food selector. 

Leaving the corporate world to start her family, her love of food had prompted her to start giving cookery lessons from her home kitchen, but an unexpected phone call launched her into a catering career.  This grew into a catering business, event management, food and wine tours to France, cookery books, food supplies to farm stalls and contracts to cater and teach in foreign parts of the world. She has entertained and catered to the rich, famous,(and sometimes infamous) from her homes in France and Cape Town and now enjoys more leisurely repasts;, like her grandchildren, coffee with friends, playing bridge and writing a Sprig of Rosemarie.

Cook’s note: As they say ‘watch this space’ there is more to come as another book is in the making!

❇ Sponsored content. Featured image- Salade Nicoise by Rosemarie Saunders – supplied.