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Food & Home EntertainingFood & Home Entertaining

Food & Home Entertaining March 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.

South Africa
Caxton Magazines
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onwards & upwards

When the Roman calendar was created, March was the first month of the year, which strikes a chord with me – January tends to pass in a fast swirl and February is when I’ve only started to ponder on which aspirations and resolutions might actually become a reality, so, it’s in March that I feel those internal seeds of possibility and hope really start to germinate, their tender shoots slowly unfurling.Thus, with three quarters of the year lying ahead for those promising young shoots to be fed, watered and given enough warmth and light to flourish, we similarly hope this month’s issue will help you to gain fresh perspectives – such as in the first instalment of our new five-part series that celebrates the culinary talents and national palates…

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we’re listening...

winning letter A feel-good FEATURE What a delightful tongue-in-cheek account in the December 2018 issue of F&HE on Skabenga the cat residing in style and doing his job at The Oyster Box Hotel in Umhlanga. He certainly is taking his key responsibilities seriously! I mean, checking out shady spots all day long during the summertime is a daunting task; thankfully, the days in winter are shorter. We all are bombarded with disturbing cruelty in today’s world, so I certainly felt uplifted after reading this article of human beings being so kind and compassionate. Thank you to all guests and staff at The Oyster Box Hotel for making a difference to one stray kitty’s life. To all South Africans who are taking loving care of their animals, keep it…

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The hamper comprises four Le Jacquard Français place mats from their Mosaïque range, a Fragonard Menthe Basilic room diffuser and a matching scented candle. Representing its owners’ personalities and aspirations, The Beautiful Life Store in Parkhurst, Joburg boasts unique collections and finely crafted products sourced from across South Africa and beyond. For more information, visit thebeautifullifestore.co.za. ■…

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march 2019 menu suggestions

heaven is a place on earth PICKLED ASPARAGUS PAGE 74DUKKAH-ROASTED LAMB SHANKS WITH PINE-NUT-AND-SULTANA SALSA, PRESERVED LEMON, FRESH CORIANDER AND POMEGRANATE RUBIES PAGE 9CRÈME BRÛLÉE TART PAGE 65 ANDREAThis feast ticks all the boxes… the palate-warming flavours of the pickled asparagus with an antipasti platter, the heavenly union of fresh, zesty, sweet and nutty elements gracing the tender lamb and the comfort-laden taste of the cinnamon-laced crème brûlée tart. Just add good friends, wine and lots of belly laughs! so long, sweet summer AUBERGINE DHAL AND NAAN BREAD PAGE 41PICKLED MELONS PAGE 73SAMP-AND-LENTIL “MEATBALLS” WITH SPINACH MAYO PAGE 101SPARKLING RUM, GRAPE AND THYME COCKTAIL PAGE 63 SAMANTHAMake the most of the season’s wonderful, balmy evenings with a few friends over sundowners while…

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cover recipe

DUKKAH-ROASTED LAMB SHANKS WITH PINE-NUT-AND-SULTANA SALSA, PRESERVED LEMON, FRESH CORIANDER AND POMEGRANATE RUBIESServes 4 A LITTLE EFFORT 4 hrs WHAT YOU NEED LAMB SHANKS 80ml (⅓ cup) extra-virgin olive oil, to fry 4 x 200g lamb shanks salt and freshly ground black pepper, to taste 250g cake flour 35g dukkah spice + extra, to serve 2 large onions, peeled and chopped 3 garlic cloves, peeled and grated 1 tbsp freshly grated ginger 1 small red chilli, seeded and finely chopped 2 tbsp tomato paste 200g fresh dates, pitted 1L (4 cups) chicken stock 1 x 400g tin peeled and chopped tomatoes SALSA 30g sultanas, soaked in 2 tbsp boiling water 60ml (¼ cup) extra-virgin olive oil 30g finely chopped fresh mint leaves…

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books for cooks

Foodies of South Africa – The Most Viral Recipes Ever! by Chantal Botha, Hayley Murison and Julie Brown (Sunbird, R348)This just in: SA’s favourite foodie social-media account has now become the latest, greatest cookbook! Here to indulge you with more show-stopping recipes (like baked spaghetti pie, butter chicken pastry parcels and peanut butter stuffed chocolate pancakes), this local-is-lekker title is just as vibrant and proud as the country that inspired it. Thew ideal buy if you’re one for experimenting in the kitchen, Foodies of South Africa will take you out of your comfort zone and into a space of creativity. It’s fun, light-hearted and chock full of flavour. What more is there to want? JHP Gourmet Guide 2019 – South Africa’s 25 Plated & 50 Rated Chefs, Restaurants…