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Food & Home EntertainingFood & Home Entertaining

Food & Home Entertaining September 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.

Country:
South Africa
Language:
English
Publisher:
Caxton Magazines
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12 Issues

IN THIS ISSUE

access_time2 min.
home truths

Where does your mind take you when you need to visit a happy place? Back to one of the best times of your life or forward to a bucket-list goal? I tend to drift off to surreal moments at destinations I’ve visited, some of my favourites being a hotel terrace in Mauritius, where a warm breeze filtered over me while a singer crooned “Georgia On My Mind”; boating down the Perfume River in Huế, Vietnam and stopping off at an elegant tearoom, where flawless ladies in long silk tunics greeted us with cocktail-style parasols; or sipping Champagne at sunset on the deck of New York’s famed The River Café, mesmerised by the light-dappled East River under Brooklyn Bridge. The thrill I’ve felt at travelling to these lands has been as much…

access_time1 min.
our contributors

THIS SPRING IN CAPE TOWN, FOOD JOURNO ILANA SHARLIN STONE IS COMMITTING TO A COUPLE OF HOURS OF PREP AND COOKING AT THE BEGINNING OF EACH WEEK. SHE WILL PREPARE BEANS, GRAINS AND STOCK IN ADVANCE, SO THAT MAKING HEALTHY MEALS WITHIN TIME CONSTRAINTS IS POSSIBLE. IN THIS ISSUE, SHE TELLS US ABOUT THE ABALOBI APP (PAGE 22). THE FOOD THAT CONNECTS ME TO MY HERITAGE IS an onion bagel with a thick schmear of cream cheese, and thinly sliced lox (smoked salmon). WRITING THE ABALOBI ARTICLE INSPIRED ME to see first-hand how the right combination of compassion, brains, collaboration and tech can improve lives, almost overnight. JOBURG-BASED FOOD AND LIFESTYLE PHOTOGRAPHER ROELENE PRINSLOO LOVES PEOPLE, NATURE, CHEESE, ALL THINGS COLOURFUL, MUSIC AND DANCE. WITH A STRONG CULINARY HERITAGE, A GLASS OF WINE…

access_time1 min.
food & home entertaining

ART DIRECTOR Samantha Lewis samanthal@caxton.co.za DESIGNER Daniela Hatton-Jones danielahj@caxton.co.za EDITOR Andrea Pafitis-Hill andreaph@caxton.co.za MANAGING EDITOR Patience Gumbo-Chimbetete patienceg@caxton.co.za DIGITAL EDITOR Imka Webb imka@caxton.co.za COOKING ASSISTANT Nomvuselelo Mncube nomvuselelom@caxton.co.za OFFICE MANAGER Zerilda Nel foodhome caxton.co.za ; 087 158 1832 CONTRIBUTING WRITERS Hasmita Amtha, Marion Garassino, Daniela Hatton-Jones, Nicole Kemp, Malu Lambert, Susan Reynard, Ilana Sharlin Stone, Robyn Timson Moss, Anna Trapido, Lisa Witepski CONTRIBUTING FOOD DEVELOPERS AND STYLISTS Anna Carolina Alberts, Katelyn Allegra, Nanda Cardoso, Claire Ferrandi, Vassilios Holiasmenos, Kerry Kilpin, Kyle Knight, Siya Kobo, Dashania Murugas, Su-yen Thornhill, Robyn Timson Moss, Hein van Tonder, Thierry Viney CONTRIBUTING PHOTOGRAPHERS Katelyn Allegra, Chanel Conradie, Guilherme Gomes da Costa, Cindy Ellis, Craig Fraser, Donna Lewis, Dylan Swart, Bruce Tuck, Hein van Tonder CONTRIBUTING ILLUSTRATOR Sarah-Jane Williams CONTRIBUTING DIETICIAN Maryke Gallagher SUBSCRIPTIONS subs@magsathome.co.za ; 087 405 2002 COMMERCIAL MANAGER Eugene Marais eugene@caxton.co.za ; 031,716,4503 BOOKINGS AND MATERIAL Heather Daniels 087 087 7036 ADVERTISING Johannesburg 010,492,8356 ADVERTISING Cape…

access_time1 min.
we’re listening...

winning letter SIMPLY THE BEST Growing up in a Lebanese home - where our mother was an outstanding cook and in which family, food and faith were paramount - is the reason for the foodie in me. That's also why I've become the best "armchair critic", with the pleasurable ability to taste the dish as I read the recipe. Therefore, I can confidently rate your magazine as the best culinary publication in the country - it is inspirational on all levels. Loaded with variety, from unpretentious simplicity to exciting novelty, there is something for everybody; and your front cover is always an eye-catching winner! Nelson Restom, East London A REAL PAGE-TURNER! When it comes to the choice between reading a print edition of F&HE or finding recipes on the mag’s website, I love to…

access_time1 min.
win!

Nespresso, the global leader in portioned coffee, has launched its latest, expertly crafted permanent range, Barista Creations, which blends perfectly with milk. Those looking for bitterness, acidity, body and bold flavour in their cup of coffee, after they’ve added milk, can find it all in this new collection. Each varietal has been developed for its unique alchemy with milk – from cortados to cappuccinos, a variety of recipes can be created with each one. Visit buynespresso.com for more information about the range and coffee machines.…

access_time2 min.
cover recipe

“A NATION’S CULTURE RESIDES IN THE HEARTS AND IN THE SOUL OF ITS PEOPLE”MAHATMA GANDHI GRANADILLA FRIDGE TART WITH WHITE CHOCOLATE GANACHE Serves 8 EASY 30 mins + 4 hrs, to chill WHAT YOU NEED CHOCOLATE GANACHE 200ml fresh cream100g good-quality white chocolate, choppedpinch salt CRUST 1 x 200g packet BakersTennis Biscuits75g butter, melted FILLING 385g full-cream sweetened condensed milk125ml (½ cup) lemon juice1 x 250g tub plain full-cream cream cheese, at room temperature2 x 110g tins granadilla pulp HOW TO DO IT 1 For the chocolate ganache, heat the fresh cream in a saucepan over medium-high heat and, as it starts to boil, scatter the white chocolate on top. Stir the creamy chocolate mixture until all of the chocolate has melted. Mix in the salt and refrigerate in a medium bowl, 3 – 4 hours, until completely chilled. 2 While…

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