CATEGORIES

COSY Corner

If you're looking to convert an empty corner into a well-utilised space, then look no further as we shine some light on creating your own reading nook and more

In Safe Hands

Managing the safety of our food – from freezer or fridge to fork or fingers, indoors and outdoors – has many hidden dangers. In tribute to World Food Safety Day on 7 June, we consult the experts on some of your most commonly asked questions

On The Pulse

With plant-based meals on the rise and winter in full swing, it’s the perfect time to stock up your pantry with pulses. Here, we feed your mind to inspire you to feed your body with these affordable, satisfying and nutrition-packed little marvels

Hunter-Gatherers

Making tools to source food was humankind’s earliest act of invention and creativity – a quest that inspires the work of Cape-based blacksmith Conrad Hicks and food designer Caro Jesse de Waal

What Fathers Want

Four fabulous South African chef dads tell us exactly what they’d like to be served this Father’s Day on 21 June. Take notes so you can treat your dad too…

the big freeze

Take advantage of the versatility of Clover Nutrikids Low Fat Yoghurt Dairy Based Snack by making a batch of popsicles – this way, you’ll have a ready supply of yummy frozen treats to enjoy in a flash!

sorghum

Sorghum isa grain which originated in Ethiopia and is commonly grown in South Africa and Africa. It is best-known locally in its malted and ground form, Maltabella porridge. This superfood grew in popularity largely due to the fact that the sorghum plant thrives in drier areas. In addition, it’s extremely nutritious, being naturally gluten-free and rich in phenolic phytochemicals (which are antioxidants), fibre and iron.

OUMA'S CABBAGE FRIKKADELS WITH APPLE CIDER SAUCE AND DEEP- FRIED SAGE LEAVES

This is the most wonderful, homely meal. Made with pork mince and simple spices, the frikkadels are amazingly tasty wrapped in soft cabbage in an apple sauce, just like Ouma made them

flavour burst

Give down-to-earth dishes like this sweet potato salad and risotto an extra-tasty kick with the help of Clover Butro

A classic remix

This deliciously different spin on lasagne is ohso impressive, whether served to guests at your next lunch party or made with love for the most important man in the house on Father’s Day!

Mono-minded

Young blood in the kitchen of Franschhoek stalwart Monneaux has reanimated the menu… and it’s drawing quite a crowd

form and function

At F&HE, our furry friends’ needs and nice-to-haves matter to us as much as those of our readers

whip & whirl

From the precise art of delicately flavoured macarons to bespoke wedding cakes that enthral, Lauren Carr of Watch Me Whip is transforming Joburg tea parties, one sweet treat at a time!

the gold standard

Situated on the seventh floor of The Leonardo – Africa’s tallest building – Aurum restaurant is taking fine dining to new heights.

the French CONNECTION

Put a zesty spin on French toast with oranges and Krush Carrot & Orange 100% Fruit & Vegetable Juice Blend.

taste masters

From tamperproof bread packaging to a spicy sauce you’ll want to put on everything, these supermarket finds are sure to be your new faves!

IN THE limelight

Few tastes are as distinctive as fresh lime, whether softened by the sweet creaminess of cheesecake or adding a burst of crisp, vibrant tang to roasted chicken

COVER RECIPE: SPICED ORANGE VANILLA CAKE WITH SWISS MERINGUE ICING

SPAR Freshline has a wide range of delicacies for your Easter celebration, from hot cross buns to cakes

burnt cheesecake

TREND OF THE MONTH

Tigernut biscuits

TIGER NUT BISCUITS WITH RUBY, WHITE AND DARK CHOCOLATE

Yorkshires ON MY MIND

On paper, they’re ever so simple to make, but hot oil and batter that’s rested are the tricks to getting Yorkshire puddings puffy, airy and light. In honour of British Yorkshire Pudding Day on 2 February, we’ve rounded up three of our best-ever recipes published over the years...

Olive-a-twist

Olives are an ancient fruit with a distinct flavour that morphs as you cook them. You’ll love their irresistible tang baked with chicken or creamy cheeses, in sweet breads or simply marinated to nibble on

Simply the best

MINI SOURDOUGH SCONES WITH VINTAGE CHEDDAR, RED ONION CHUTNEY AND A CLASSIC GIN & TONIC A sourdough starter normally takes 7 days to prepare, but we’ve made the process quicker and easier using instant yeast. If you prefer to make the long-form sourdough starter, go to food and home.co.za for the recipe Makes ± 24 mini scones and ± 700g chutney A LITTLE EFFORT 3 hrs 45 mins + 2 days, for sourdough starter

THE country chic COUPLE

BURRATA WITH EXOTIC TOMATOES, BASIL AND ANCHOVIES

Life of pie

To celebrate Cornish Pasty Week (23 – 29 February), we revisit our previously published Cornish pasty masterclass presented by highly acclaimed Belmond Mount Nelson Hotel executive chef, Rudi Liebenberg, during his time as executive chef at Saxon Hotel

Keeping it real

In the heart of downtown Jozi, Babette’s Bread is spearheading a return to authentic, no-nonsense loaves. What’s more, this artisanal bakery offers workshops to those who appreciate the time-honored art of making classic French bread like an epi-baguette, as is masterfully demonstrated here by owner, Babette Kourelos

Lemon Supreme Tart With French Meringue Topping

When life gives you lemons, make...

Opa!

In tribute to Greek Independence Day on 25 March, we catch up with brother-andsister team George and Helen Kutra, founders of the popular Mythos brand, and fervent ambassadors of their ancestral country’s cuisine and culture

To The Land Of Smiles!

Warm weather and hospitality, plus a fresh appreciation for plant-based fare, is what Imka Webb discovered on her first trip to Thailand

Testing The Waters

With World Water Day on 22 March, we honour Dr Robin Kirkpatrick, founder of an awardwinning, easy and cost-effective water contamination testing kit called CarboTect