From Instagram to Ever So Lovely cookbook

Johannesburg foodie Romi Rabinowitz has made a name for herself by sharing her delicious recipes. She’s now bringing out her first recipe book, Ever So Lovely. We chatted to her before the launch.

What inspired your love of cooking?

I’ve loved cooking for as long as I can remember. Growing up, Shabbos and yom tov were always big, festive celebrations in my family. I was inspired by watching my mom and grannies in the kitchen – their warmth, creativity, and love for bringing people together around food shaped my passion and made cooking meaningful to me.

What does delicious food mean to you?

It means more than just good taste, it’s a mix of flavour, aroma, texture, and even the memory or feeling it brings.

What’s your favourite kind of food?

Definitely fresh and healthy. I love lots of salads, fresh vegetables, and clean proteins like chicken or a good scotch fillet. For me, it’s about clean eating that feels nourishing and satisfying.

When did you decide to write a recipe book, and why?

I decided to write the book during the COVID-19 pandemic. Since I couldn’t have family and friends over, I started posting recipes on Instagram every day. Then Dina Diamond invited me to do a cooking demonstration for one of the SA Jewish Report webinars, and that experience inspired me to gather my recipes and bring them together in a book.

What makes it unique?

It’s a collection of tried-and-true recipes I’ve collected and perfected over many years, dishes that are always loved and requested. It’s full of nourishing, delicious food that brings family and friends together, and I made sure that it was accessible to cooks of all levels.

Which audience are you catering for in the book?

It’s for cooks of all levels, from beginners to seasoned chefs. It’s for anyone who loves good food and enjoys creating memories around the table with family and friends.

Take us through your process from inspiration to publication.

This book has been an absolute labour of love. It’s the result of collecting and curating recipes from more than 20 years of home cooking. The journey really began when I hosted the launch of Nida Degutienė’s recipe book at my home for a Women’s International Zionist Organization event. Degutienė – who has written and photographed five award-winning cookbooks – and I connected instantly over our shared love of food and beautiful presentation.

I’ve always loved entertaining, and friends often asked me for recipes and meal ideas, so after that event, the seed was planted in my mind that I would share my recipes in a book one day. Later, I had the opportunity to tour Lithuania with Degutienė, and as our friendship grew, so did the idea of collaborating on a cookbook.

During the pandemic, we appeared on a SA Jewish Report webinar together, and that was the turning point, we decided it was time to create a beautiful book filled with recipes that have always been loved by family and friends.

The process was a team effort. The wonderful ladies from the Chevrah Kadisha fundraising department came to my home, and together, we went through my recipe files, choosing dishes we knew people would want to cook. They helped type up my handwritten notes and refine them. Degutienė then flew to Johannesburg for three weeks, where we cooked day and night while she photographed every dish you’ll see in the book. She introduced me to Kristina Karnilaviciute, who is a brilliant artist and graphic designer from Germany. She did all the graphics and layouts. Afterward, Kate Thomson came on board to edit, and finally, Caryn Sher guided the book through its final stages into print.

It’s been a huge undertaking, but truly a labour of love, and I couldn’t be more proud to share it with the world.

How did you choose its name and why?

The name Ever So Lovely was inspired by my late grandfather, Max Brozin, who affectionately called me his ‘ever so lovely’, or ‘ESL’. He was the beloved patriarch of our family, and to honour his memory and legacy, I knew that was what I wanted to call my book.

What was the toughest part of putting this book together?

The length of time it took to bring the book to completion was a challenge. From start to finish, the process stretched over five years, and at times, it felt like it would never be ready for printing. Patience was hard.

What was the most joyful part of it?

The moment Caryn Sher handed me the very first copy of the book. Holding it in my hands, I could hardly believe it was finally real. Another highlight was seeing my children’s excitement when they spotted their favourite recipes included. That made it all the more meaningful.

Where can people get it?

The book will be available at the launch on 14 September. After that, at various kosher locations or directly from me.