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Langtafel op die Duin

For bookings, you can mail Isabella at bellaniehaus24@gmail.com or call her on 0832652147. Creating magic on a dune on the West Coast of South Africa.

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Testimonials

Beyond excited I opened Isabella Niehaus Mussel Feast E- book in a very cold and icy Glasgow Scotland. Veered out to the fishmonger , bought some mussels and dived right in starting with the Ramen with Mussels, an absolute delightful clean taste sensation to start 2021, for my very hungry almost 16 year old twins I made the pasta with mussels, they were raving about it and finished the massive pot of mussels within 20 minutes. I remember a feast at my table in Glasgow where Isabella cooked her Mussel bobotie , a smaaksensasie if there ever was one. Tomorrow I will re visit the fishmonger , this time to make the puttanesca mussels, in the spirit of fermenting I simply cannot wait to try the pickled mussels and the mussel pate will be served with my caperitif cocktail on Friday night. Buy this book today, it is extraordinary and reminds me of everything that I love about Africa. It is authentic, loud, recipes work, the photography is so beautiful , it takes you back to the basics of slow living and living near the ocean. What a find.

Karien Buter, Glasgow

Isabella's Mussel Feast is a sensory West Coast delight. The book is beautiful. The photography by Hein van Tonder is fresh and vivid. I can taste the succulent mussel meat as I read through each recipe. My favourite is the classic mussels recipe. As you prepare your way through the Atlantic West Coast mussels, each recipe offers a twist to the traditional mussel dishes. I can feel the cool sea breeze and taste the fresh seafood as I read.Francois PistoriusAdd customer reviews and testimonials to showcase your store’s happy customers.

Francois Pistorius- Food Photographer

What a beautiful book! There is something exciting and delicious on every page - I could not stop clicking back and forth. My favourite has to be the Mussel Bobotie, but I can’t wait to try the Pickled Mussels either! Looking forward to cooking my way through this innovative little gem of a book!Well Done!

Yvette Jordaan - Food Photographer