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Food & Home EntertainingFood & Home Entertaining

Food & Home Entertaining Dec-15

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


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pair to perfection

Cheese loses a lot of moisture during the ageing process. This process, called affinage, results in an intensified taste, as well as raised fat and protein levels. Ageing also introduces new flavours like nuttiness and butteriness. More mature cheeses need full-bodied wines to enhance the intense flavours of the cheese. This is why Olive Brook Pinnacle Collection Chardonnay pairs beautifully with SPAR Marksbury Select Grana Padano. The Chardonnay is well structured and it enhances the buttery notes of the cheese. Semi-hard cheeses, like SPAR Marksbury Select Emmentaler, pair well with a fresh and juicy white wine, like Olive Brook Prestige Collection Sauvignon Blanc. The acidity and crispness of this varietal offsets to perfection the slightly sweet and nutty taste of this cheese, which has a mild and smooth mouth feel.…

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our contributors

Carolina BedoyaPhotographerI was born in Colombia, where starchy vegetables, coffee and chocolate are loved. I ended up in SA after falling in love with a local. I have been in photography for 12 years and now work as a freelancer in various areas. It is said we eat with our eyes first, so food photography plays an important role in the industry. I also import Colombian chocolate and am a T­shirt enthusiast. My favourite kitchen tool is my molinillo (a traditional Colombian wood whisk). I'll munch on anything with rice! Natalie BoruvkaFreelance journalistFor the past eight months, I've been stomping on new gastronomic ground, having previously lived in Joburg. While navigating my way through the MotherCity's smorgasbord of cafés, restaurants and food markets, I find a story or two to…

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season's greetings

May your festive celebrations be filled with warmth, love and happiness – and fabulous fare, of course, with all of the delicious dishes we have for you in this issue! We thank you for your invaluable support in 2015 and can’t wait to share with you our fresh and exciting line-up in 2016. With best wishes and big hugs from, ■…

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what we’re loving on instagram

@abeautifulmessTwo sisters, Elsie and Emma, along with a team of creative, quirky and talented individuals, have come together to create a web page that doesn’t miss a beat. Their Instagram feed is a combo of everything they do on a daily basis – their section on Christmas DIYs is a must-see. @savorhomePretty and plush! Tiffany Scales has created an Instagram account to make you drool. From her gorgeous table settings to her deluxe desserts, indulge in her feed for both foodie- and decor inspiration. We can’t stop swooning over her exquisitely styled shots too! @mooncanyonFollow Kristen Caissie as she takes you into her fantasy world of blooms and floral bundles. Kristen finds her inspiration from the world outdoors, creating a magical and wild feed that anyone can appreciate and love.…

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dear food & home

LOVE (OF FOOD) KNOWS NO AGE I wonder if I am your oldest reader? I am 94 years of age. I do not say ‘old’, as I believe there are no old people – only young people who have lived a long time... and I certainly have! Long enough to be a great grandfather. We live on a farm in the Namib Desert in Namibia. I have just read my first issue of F&HE, which my daughter bought, and I certainly find your magazine very entertaining! I look forward to settling down in my easy chair with a glass of red wine (this is supposed to be good for my ageing arteries) and let my fingers do the walking through the pages of the articles and recipes of what I…

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cover dish

Melt-in-the-mouth meringue & gingerbread wreath with fig & raspberry ice creamI’ll be assembling a few of these as Christmas-table centrepieces before dinner starts, and scooping on some ice cream when it’s time for dessertServes 6 A LITTLE EFFORT 1 hr + 1 hr, to cool and 4 hrs or overnight, to freezeTHE FLAVOUR COMBINATIONS FIG & RASPBERRY ICE CREAM300ml double-thick cream300ml full-cream milk120g castor sugar3 egg yolks10ml (2 tsp) vanilla essencepinch salt100g raspberries, blitzed togetherwith 1 fig to a puréGINGERBREADbutter, to grease190g cake flour2,5ml (½ tsp) bicarbonate of soda2,5ml (½ tsp) ground ginger2,5ml (½ tsp) ground cinnamon1,25ml (¼ tsp) ground allspice pinch ground cloves pinch salt60g butter, softened70g demerara sugarzest of 1 lemon125ml (½ cup) molasses5ml (1 tsp) apple cider vinegar125ml (½ cup) boiling waterTO SERVE6 shop-bought meringues, roughly crushed10…