CATEGORIES

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

Higher Temperatures Increase Risk Of Apple Scab Infection

The dramatic increase in South Africa’s average winter temperature over the past 40 years has altered the susceptibility of apples to fungal disease, with fungi showing a much faster adaptation rate to changing temperatures than apples, writes Dr Julia Meitz-Hopkins, a researcher in the Department of Plant Pathology at Stellenbosch University.

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

Seize the day

With the year in full swing, there’s no time like the present to ensure you make the rest of 2020 count!

New Heights

An alluring oasis awaits you at the Taj Cape Town’s recently transformed Bombay Brasserie, where regional Indian cuisine is being honoured and elevated by executive chef, David Tilly, and sous chef, Binoy Mishra

Green Veggie-base Pizza

Trend of the Month

Born & Bread In Namibia

The people, history and heritage of Namibia – which celebrates 30 years of independence on 21 March – flavour the breads lovingly kneaded by chef Stephaan Coetzee at Le Pain Café in Windhoek

Lemon Supreme Tart With French Meringue Topping

When life gives you lemons, make...

This Takes The Cake!

Baking is an art – especially among these talented bakers, whose creations are incredible tricks of the eye

Make This Staple The Star Of Your Meal

Make this staple the star of your meal with these easy and affordable recipes

THE MELTING POT CAFETERIA

They say good things happen in threes.

PICK 'N' MIX

Spicy 15-minute mussels, a cheesy risotto, the simplest galette – Phillippa Cheifitz has five excellent reasons to eat in-season tomatoes every single day and we plan to do exactly that

The weed-eaters

From advertising to artisanal ice cream, design pioneer Cherylle Cowley has turned her innovative talents towards a trend that looks set to pick up where foraging leaves off: common- or garden-variety weeds

Muffin tops must fall

Author Rebecca Davis believes that just one dietary resolution could be the easiest way to get rid of unwanted inches and her new spiralizer

LAZY'S HAZY DAYS

When the heat is on, Mogau Seshoene (a.k.a. The Lazy Makoti) can’t get enough of stone fruit, grapes and berries eaten raw, poached or roasted for salads, desserts and the no-bake cheesecake of your dreams

WHAT TO EAT?

What to make for dinner? Again? The struggle is real. But this brand-new, instantly shoppable week of meals is about to change all that. Pick your favourite recipes, scan the QR codes and check out

IN THE KITCHEN WITH Richard Carstens

This legendary SA chef has reinvented his craft yet again, this time at Arkeste in Franschhoek. We invited ourselves round for an exclusive behind-the-scenes glimpse into Saturday lunch service

CYPRIOT SUMMER

Once a stylist on Jamie Oliver’s team, Georgina Hayden has returned to her Cypriot roots with Taverna, featuring recipes inspired by her yiayias’ home-style cooking. Pick your favourites and gather around a long table for a Med-style meal to remember

THE TART UP

Start with an eggy all-in-one breakfast feast, make crustless, Mexican mini-tarts for the lunchbox, then serve an ingenious, veg-forward slice for supper. Yes, this summer, we’re eating tarts at every meal

2020 VISION

What are the new ingredients, flavours and dishes to look out for on shelves and restaurant menus this year? Abigail Donnelly predicts the future of food and we hope it tastes this good

On The Dock Of The Bay

A legacy of excellence, hands-on commitment and steadfast vision are the foundations of 9th Avenue Waterside restaurant, which is reeling in patrons at its prime spot on Durban’s harbour

Tapping Into The Tastes Of Africa

Imagine ice cream that represents the many and varied flavours of Africa; made with no preservatives or additives, only home-grown ingredients. This is what Tapi Tapi desserts are all about, but the concept behind them is not only groundbreaking, it could very well become a way to shift our cultural and social perceptions

Frozen Tiramisù Loaf

We used a large, loaf-shaped plastic container, but you could use 2 smaller loaf tins or any large freezerproof container you like. Make up to 10 days ahead and store, sealed, in the freezer