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Food & Home EntertainingFood & Home Entertaining

Food & Home Entertaining August 2018

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.

South Africa
Caxton Magazines
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12 Issues


access_time5 min.
ladies who lunch

BAKED CAMEMBERT WITH PAN-FRIED PEAR HALVES, THYME AND HONEYServes 4 EASY 30 mins WHAT YOU NEED PAN-FRIED PEARS 27g (2 tbsp) SPAR Butter 1 x 410g tin SPAR Pear Halves, rinsed and drained handful fresh thyme leaves salt, to taste BAKED CAMEMBERT 2 x 125g SPAR Marksbury Select Traditional Camembert ½ garlic clove, peeled SPAR Extra Virgin Olive Oil, to drizzle handful fresh thyme sprigs fresh thyme leaves, to sprinkle SPAR Honey, to drizzle fresh purple basil leaves and flowers, to garnish (optional) SPAR Crackers, to serve HOW TO DO IT 1 For the pan-fried pears, melt the butter in a nonstick frying pan over medium-low heat. Place the rinsed and drained pear halves, cut side down, in the pan.…

access_time2 min.
burning bright

When I first began working at F&HE in 2011, the editor at the time – as well as a mentor and friend of mine – Rosanne Buchanan, often referred to S.J.A. de Villiers when talking about the local culinary industry. At around the same time in my life, I visited an aunt who, excited by my first foray into food journalism, thrust a copy of S.J.A. de Villiers’ Cook and Enjoy into my hands; its scratched cover, loosening pages and yellowed sticky tape patches testimony to its pre-loved life. I took these events as a cue to find out more about the lady and her wonderful legacy.I learned that Stoffelina (Ina) Johanna Adriana de Villiers (née Van Schalkwyk) was born in 1919 and studied Home Economics at the University…

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we’re listening...

A WEEKEND well spent What a wonderful way to greet autumn! Thank you, Food & Home Entertaining and Excelsior Wine Estate, for affording me the opportunity to spend a weekend in the Robertson Wine Valley. It was such a great luxury and spoil to explore the beautiful scenery. I especially enjoyed visiting the sleepy towns of Bonnievale, Ashton and Montagu; not forgetting the sublime setting at Van Loveren Family Vineyards. Phillip Wentworth, Cape Town (letter received via Facebook) EMAIL F&HE AT FOODHOME@CAXTON.CO.ZA  AND SHARE YOUR FOOD EXPERIENCES. F&HE RESERVES THE RIGHT TO EDIT LETTERS AND AWARD PRIZES BASED ON MERIT. ■…

access_time1 min.

The innovative OXO Good Grips range pioneered the application of user-centred design in their durable products – like the OXO POP 2 Containers – made to perfectly fit any kitchen. Designed for modular use, the range of OXO POP 2 Containers can be stacked in a number of ways to fit your countertop, pantry or fridge. What’s more, each container comes with a button mechanism on the lid that creates an airtight seal with just one click. For more product information, visit edisonstone.com/oxo. ■…

access_time1 min.
good food, great company

It’s often said there are two types of people – those who live to eat and those who eat to live. I’ve never understood the ethos of the latter… how could someone go through life without appreciating the significance of good food and its link to major life events? To me, celebrations, tragedies, milestones, holidays and everything in between have always been amplified by food! To prove this point, our Freedom Day weekend in Ballito was no exception – I saw it as the ideal opportunity to enjoy a delicious meal with friends and family. We kicked things off with the chicken curry recipe that was featured in the May 2018 issue of F&HE. Accompanied by naan bread and a bottle of good white wine, it was the perfect…

access_time1 min.
menu suggestions

birthday celebrations TOMATO SOUP BUDDHA BOWL PAGE 49SPANISH CHICKEN PAGE 82APPLE-CRUMBLE CHEESECAKE PAGE 95 ZERILDAMy family celebrates loads of birthdays at this time of year, so we always have a big lunch to honour the lot. This year, it’s my turn to play host and, boy, do I have a grand menu planned! I know everyone is going to especially love the dessert – my family cannot say no to a good cheesecake. weeknight wonders RUSTIC TOMATO-CHILLI JAM WITH FIOR DI LATTE PAGE 53TERIYAKI RIB-EYE PORK STEAKS WITH STIR-FRIED VEGETABLES PAGE 60DATE AND WALNUT SELF-SAUCING PUDDING PAGE 65 DANIELAI love how these dishes are all so comforting and indulgent. On a cold day, I enjoy capping off a good meal with something…