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category_outlined / Mad & Vin
Food & Home EntertainingFood & Home Entertaining

Food & Home Entertaining

June 2019

South Africa's most established and trusted food magazine inspires professionals, homemakers, culinary students and food lovers. Even the most sophisticated dishes are made accessible to the reader, and there’s never a shortage of comfort food ideas for the whole family. Food & Home keeps readers up-to-date on trends, faces and places, restaurants, events, gadgets, local producers and gourmet travel destinations.

Land:
South Africa
Sprog:
English
Udgiver:
Caxton Magazines
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KØB UDGIVELSE
19 kr.(Inkl. moms)
ABONNER
161,04 kr.(Inkl. moms)
12 Udgivelser

I DENNE UDGAVE

access_time1 min.
hey june

Winter is upon us, a time when many a person’s spirit needs bolstering… but not mine – yes, I confess to being one of those different sorts who relishes this season; the type who cheerfully croons the lyrics to “Baby, It’s Cold Outside” when lighting a fire or shimmies to Carole King’s “Chicken Soup With Rice” while happily stirring a steaming pot on the stove… you get the picture. Thus, while that warm and fuzzy feeling is easily inspired for me by the onset of the big chill, we’ve made sure to lay on loads of convincing deliciousness for you in this month’s issue with dishes like on-trend mac, cheese ’n bacon balls (page 62) and mushroom & egg ramen (page 104); heartwarming spice in the story of newly…

access_time1 min.
we’re listening...

winning letter men AT WORK We are three generations of men who cook weekday (and weekend) meals, with my son and grandson being vegetarian. Generally we churn out a blend of personal favourites interspersed with leftover remakes, seasonal excess from our garden and other goodies given to us. Our quest for new ideas goes on unabated. Finding Food & Home Entertaining in a three-pack magazine purchase was a bonus! We have all found something new to attempt, albeit in some cases with an adjustment for meat. What a great mag – thank you! Derek Moult, Port Shepstone, KZN A LEGACY of love My late mother always used to buy your magazine and it was our Saturday ritual to choose a recipe the night before shopping for…

access_time1 min.
win!

NEXT MONTH’S WINNING LETTER WRITER WILL RECEIVE A CARROL BOYES PLAIN WAVE FRUIT BOWL WORTH R3 145! One of SA’s most celebrated designers, Carrol Boyes finds the perfect synthesis between art and function in upscale homeware and gift items. Drawing inspiration from both the human form and beauty of nature, the Carrol Boyes collection has grown to include bath and body products, luxury chocolates and even a wine range. Offering the perfect balance between classic and contemporary chic, this Carrol Boyes Plain Wave fruit bowl makes for a striking centrepiece on any dining table. For more information, visit carrolboyes.com. …

access_time1 min.
our contributors

SNAILS, IF I MUST – THERE’S NOTHING THAT LASHINGS OF GARLIC BUTTER AND ROQUEFORT CAN’T FIX! TRAINED GOURMET CHEF JANICE ANNETTS HAS BUILT HER BUSINESS, JANICE ANNETTS FOOD STYLING & CATERING (JANICEANNETTS.CO.ZA), ON TWO CORE PRINCIPLES: OUTSTANDING FOOD STYLING AND FRESHLY PREPARED, ELEGANT FOOD. BASED IN DURBAN, JANICE DEVELOPED AND STYLED THE DISHES FOR ALLAN AND MARGARET HIRSCH’S CELEBRATORY LUNCH (PAGE 66). THE MOST UNDERRATED INGREDIENT IS the humble aubergine – it’s so versatile. It can be chargrilled, blitzed into dips or skewered with peppers, onions and haloumi.THE ONE DISH I AM STILL TRYING TO MASTER IS Peking duck.WHAT I LOVED ABOUT CREATING AND STYLING LUNCH FOR THE HIRSCHS was meeting Margaret Hirsch. BASED IN JOBURG, DASHANIA MURUGAS IS A QUALIFIED CHEF TURNED FREELANCE CULINARY CONSULTANT AND RECIPE DEVELOPER…

access_time2 min.
food & home entertaining

ART DIRECTOR Samantha Lewis samanthal@caxton.co.zaDESIGNER Daniela Hatton-Jones danielahj@caxton.co.za NEITHER, UNFORTUNATELY. THE THOUGHT AND TEXTURE OF BOTH DON’T APPEAL TO ME. EDITOR Andrea Pafitis;Hill andreaph@caxton.co.zaMANAGING EDITOR Patience Gumbo-Chimbetete patienceg@caxton.co.zaDIGITAL EDITOR Imka Webb imka@caxton.co.za COOKING ASSISTANT Nomvuselelo Mncube nomvuselelom@caxton.co.zaMARKETING COORDINATOR Francis Germishuys francisg@caxton.co.za 087 580 299OFFICE MANAGER Zerilda Nel foodhome@caxton.co.za 087 158 1832 Mopani worms or snails? CONTRIBUTING WRITERS Andrea Abbott, Katelyn Allegra, Jenny Handley, Richard Holmes, Malu Lambert, Anna Trapido, Hein van TonderCONTRIBUTING FOOD DEVELOPERS AND STYLISTS Katelyn Allegra, Janice Annetts, Bertus Basson, Dianne Bibby, Kelly Chrystal, Phil de Villiers, Kyle du Plooy, Claire Ferrandi, Dashania Murugas, Owen O’Reilly, Neil Roake, Hein van TonderCONTRIBUTING PHOTOGRAPHERS Katelyn Allegra, Andrea Caldwell, Cindy Ellis, Annalize Nel, Hema Patel, Craig Scott, Dylan Swart, Bruce Tuck, Hein van Tonder, Sarah-Jane WilliamsCONTRIBUTING ILLUSTRATOR Sarah-Jane WilliamsCONTRIBUTING DIETICIAN…

access_time3 min.
cover recipe

VIETNAMESE CHICKEN, SWEET POTATO AND BUTTERNUT “CARI”Yup, it’s “cari” in Vietnam and not “curry”. When I woke up and decided to make this curry, I thought I would be smart and use some Thai yellow curry paste straight out the packet, which is lazy, and cooking is all about exploring new techniques, so I made my own curry powder (they use powder in Vietnam and not pastes, as in Thailand). So, yes, an added step to this recipe – but, it’s that extra effort that takes it one step beyond. My mother always taught me to cook with salt and sugar, but this Vietnamese way of making a caramel with the sugar adds extra depth to the sauce. Sauce in curry is good...Serves 4 – 6 A LITTLE EFFORT…

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