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category_outlined / Food & Wine
Food & Home EntertainingFood & Home Entertaining

Food & Home Entertaining October 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.
down to a fun art

When planning each issue – some three months ahead of the time it lands on shelves – we start with a blank canvas, if you will. Then, we collectively load up our palette, with everyone squeezing their proverbial tubes (sometimes quite hard!) of colours onto it. We blend here, we add a different hue to the mix there, we contemplate the patchwork medley. We don’t ponder for too long, mind you, because that canvas needs to be filled! And so the brushstrokes start, some boldly and more deftly than others. The joy of each canvas we paint is in knowing the colours we’re using each month, but unsure of where they’re going to land, intersect and stand apart, as the case may be. Do we make mistakes? Of course. I don’t…

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our contributors

HAVING WORKED FOR F&HE AS A COPY EDITOR, NICOLE’S EYES ARE NOW SET ON PRAGUE IN THE CZECH REPUBLIC, WHERE SHE WILL BE RELOCATING TO SOON. SHE DESCRIBES HERSELF AS A JACK OF ALL TRADES AND A MASTER OF NONE. EVER INQUISITIVE, NICOLE SEES THE WORLD THROUGH A KALEIDOSCOPE OF COLOURS.IN THIS ISSUE, SHE COMPILED OUR DIGI KNOW? (PAGE 89) AND TRIVIA (PAGE 106). FREELANCING FOR F&HE IS DIFFERENT FROM BEING FULL-TIME IN THAT I now have more time to make (and savour) the recipes I edit for the mag – it’s a win-win! WHAT’S YOUR FAVOURITE THING TO DO IN SPRING? Photograph the pretty blooms – I can spend hours just snapping away! BASED IN CAPE TOWN, FOOD WRITER AND PHOTOGRAPHER GEORGIA EAST DESCRIBES HERSELF AS PERPETUALLY CURIOUS, ANNOYINGLY ENTHUSIASTIC AND CONSTANTLY…

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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 Daniela Hatton-Jones, Nicole Kemp, Malu Lambert, Stephanie Le Roy, Susan Reynard, Robyn Timson Moss CONTRIBUTING FOOD DEVELOPERS AND STYLISTS Katelyn Allegra, Christine Capendale, Louise Dawood, Georgia East, Jacques Erasmus, Claire Ferrandi, Nicole Loubser, Dashania Murugas, Robyn Timson Moss, Ilse van der Merwe CONTRIBUTING PHOTOGRAPHERS Katelyn Allegra, Myburgh du Plessis, Georgia East, Tristan McLaren, Annalize Nel, Tasha Seccombe, 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 Town 021:001:2401 ADVERTISING KwaZulu:Natal 031:716:4444 MARKETING QUERIES foodhome@caxton.co.za LIFESTYLE BUSINESS UNIT HEAD Jana Kleinloog GENERAL MANAGER Anton…

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cover recipe

OPEN RAVIOLI WITH SHAVED BILTONG, SUGAR SNAP PEAS AND A SOFT-POACHED EGG Serves 6 EASY 30 mins WHAT YOU NEED 400g very moist biltong12 fresh lasagne sheets (find a recipe at foodandhome.co.za)500g fresh peas75g Parmesan, finely grated125ml (½ cup) extra-virgin olive oiljuice of ½ lemonsplash white-wine vinegar6 very fresh eggs large handful sugar snap peas, split in half lengthways10g fresh parsley/fennel fronds, torn black salt flakes, to serve HOW TO DO IT 1 Using a very sharp knife, slice the biltong into paper-thin wafers. Set aside until needed. 2 Bring a saucepan of salted water to the boil, add the lasagne sheets and peas and cook until the peas turn bright green, 2 – 3 minutes. Drain and place in a large bowl. Add the Parmesan, olive oil and lemon juice and toss lightly until coated…

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we’re listening...

ALWAYS on point Cooking and baking on the farm for my family and friends has become a passion for me. I know that when I buy the next issue of Food & Home Entertaining, there will be yet another delicious recipe to whip up and be enjoyed by all. Such was my experience with the granadilla fridge tart with white chocolate ganache on the cover of your September issue. I really enjoyed following the easy method and my family was impressed with the result, as always! Thank you for a fabulous magazine. Janine Auths, Eastern Cape…

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golden oldies

We always moan about the winter season and the fact that you have to stay indoors because of the cold. So, this past winter, I decided to do something exciting – I dug up all my old copies of Food & Home Entertaining from previous winter months and, boy, was I surprised! I found the most interesting recipes, from soups and stews to warm puddings and treats for cold nights. My family couldn’t wait for supper and even weekends to see the dishes I had up my sleeve from the magazine. I am so happy I kept these old issues, and have now cut out all the recipes and pasted them in a book, creating my very own cookbook! Thank you, Food & Home Entertaining, for turning my winter from…

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