Liezie Mulder's book île de païn anytime will be showcased on Friday 9 March, the first day of the Knysna Literary Festival.

Her book is more than a showcase for her winning recipes – but also a glimpse into the ethos of one of the top internationally famed Knysna restaurants.

"From sun up to sun down", the chef takes us through a day in the life of her at the iconic restaurant île de païn in Thesen Island with carefully selected recipes.

But more than that, Mulder celebrates how special food should be - part of a family, part of a culture, part of all of us.

She says her recipes are deeply rooted in the philosophy of île de païn and her personal way of cooking. Well-crafted, natural, wholesome everyday food is her passion. Sourcing the finest fresh and healthy ingredients is her philosophy.

"What matters most is creating an environment where people can gather to celebrate food with friends and family, nourish themselves and feel uplifted," she says.

A fire that destroyed the restaurant in 2015 was devastating not only for Mulder and her loyal team, but "allowed us to take a step back and question life".

"We were physically exhausted, mentally distracted but the flame of desire to work with food and share that hunger never went out," says Mulder in her book.

Some 16 months later the new île de païn emerged again to the delight of the Knysna community and the ambience is lighter, happier, sophisticated, but not too perfect, she says.

The the new glass and open architecture is an extravaganza of light and nature and a sentiment this book espouses what can best be described as simple happiness.

'Quality over quantity'
"Working hours are more caring now, but we work with the same intensity, enthusiasm and drive for quality and consistency… It's all about quality over quantity our food, our lives, day to day, table to table, sharing this philosophy with everyone we come into contact with." A positive symbiosis of supplier, producer and customer.

Her cookbook is simply one of the most beautiful books I have ever seen. Scattered with photos of île de païn at work and the people who make this restaurant, creations shared with readers, it sends a message of celebrating not only food but the art and joy of cooking and eating. Well tested recipes (guaranteed not to flop and easy to follow) are presented simply with stunning full-page photos.

All the world is a feast to Mulder as her dishes and recipes go back to her childhood and family heritage, places she has travelled to, from Bali or Israel and beyond.

The way the recipes are presented is chapter 1 around eight, chapter 2 around noon, chapter 3 around six, chapter 4 sweet things, around midnight, family time and chapter 7 prep time.

From fruit and honey granola, to duck liver mousse with black cherry jelly, buttermilk scones (which melt in your mouth) to breads and chutneys, Mulder's recipes are there to be made and enjoyed.

Lest I give too much away because I really believe if you live in Knysna and cook, if you eat at île de païn or if you want a special gift, this book is mandatory.

Not to live as an ornament on a coffee table, but also get flecks of butter and marks of ingredients on the pages as it is used in kitchens – the sign of any good cookbook that becomes part of a family and all memories of what they do with food.

And I am sure that is what Mulder would want.

Mulder will be celebrating her book with guests at the Knysna Literary Festival on Friday 9 March from 18:00 to 21:00 at île de païn . Tickets for this event were sold out the same day they were released.

Looking for a gift?
With over 75 recipes, photographed and designed in SA publisher Quivertree’s usual striking and inimitable style, île de païn anytime will be available at good bookstores nationwide and on www.quivertreepublications.com or contact the restaurant direct. Recommended retail price: R450