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Food & Home EntertainingFood & Home Entertaining

Food & Home Entertaining July 2016

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_time2 min.
food that bites back

Lamb rogan josh Serves 4 EASY 2 hrs THE FLAVOUR COMBINATIONS 30ml (2 tbsp) PnP Salted Butter30ml (2 tbsp) PnP Extra Virgin Olive Oil800g PnP Butchery Lamb Neck Chops salt, to taste2 PnP Brown Onions, finely chopped1 PnP Garlic Clove, crushed5cm fresh PnP Ginger, peeled and grated2 cloves15ml (1 tbsp) paprika10ml (2 tsp) PnP Mild and Spicy Curry Powder5ml (1 tsp) PnP Turmeric1 fresh PnP Red Chilli, finely chopped10ml (2 tsp) PnP Cumin10ml (2 tsp) whole coriander seeds1 x 400g tin PnP Whole Peeled Tomatoes70g PnP Tomato Paste250g PnP Baby Spinach, coarsely chopped handful fresh coriander, coarsely chopped + extra, to garnish 20g PnP Pomegranate Seeds, to garnish naan or rotis, to serve HOW TO DO IT 1 Heat the butter and oil in a large pot or stovetop-proof casserole dish. Season the lamb with salt…

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mind over matter

LIBERTÉ, EGALITÉ, FRATERNITÉ? SA’S FIRST MICHELIN-STAR CHEF, JAN HENDRIK VAN DER WESTHUIZEN, AND I NOSE THROUGH EACH OTHER’S BUSINESS AT THE RECENT JOZI LAUNCH OF HIS SECOND COOKBOOK, JAN – A BREATH OF FRENCH AIR Freedom. It’s a word desired by all of us in so many different forms. There are those who may have financial freedom, yet long for a different career. Conversely, there are some who’ve pursued the path of their choice or calling, yet don’t enjoy financial freedom. These thoughts rolled around my head the other day when looking over Michelin-star chef Jan Hendrik van der Westhuizen’s evocative Bastille Day feature (page 96), a tribute to the victory of the French people over the reigning monarchy of the time. And while political freedom is a topic I’d rather not…

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our contributors

NEILL ANTHONY Private chef I am Cape-based with my very own television show, which showcases a day in the life of being a private chef, recreating restaurant experiences in people’s homes. I look forward to cooking food, day in and day out... and I also love to eat really good food. Having worked for Gordon Ramsay, I learned how to stay focused and keep a level head during any situation. I have a passion for ingredients and local seasonal produce. Eat local, eat seasonal and love what you eat. GRAEME WYLLIE Photographer Big, bearded, ginger and recently married, I’ve meditated with monks in the mountains of China, Zulu-danced for chiefs in the hills of KwaZulu-Natal (you must get your heel up there, guys!), spent a day preparing I-tal food with Rastafarians, surfed with great white…

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dear food & home

FATHER & DAUGHTER MOMENTS The most valuable time my daughter and I spend together is in the kitchen. This is where we bond and I get to give her the most precious gift any father can give a daughter – preparing her for her journey ahead. Ever since my daughter could walk, I have been enabling her. The kitchen and the F&HE recipes are the first things I turn to. We bake, we laugh, we share and we make memories in the kitchen, which always happens on weekends and the odd weeknight. We go through each and every recipe, and discuss which one we will be trying out. Mostly she wins. Sometimes we experiment, working around what is in the kitchen. F&HE will always be in our lives and it will…

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what we’re loving on instagram

@sprinklesforbreakfast Lindsay Nathanson from LA, California, believes that sprinkles for breakfast is the best kind of breakfast. She spends her days baking bright and beautiful delights, and her love for sprinkles can be seen in all of her creations. If sweet, pink and sprinkle-treats are your things, you’ll simply adore this account. @iambaker Amanda makes sweet desserts and serves them with a side of sass! She is the resident baker, blogger, cookie-decorating, icing-making, pie-baking wife and mother behind I Am Baker. Her stunning feed leaves our mouths watering for decadent treats, awakening the baker in all of us. @nectarandstone Caroline Khoo tells a story of eating with style by pushing creative boundaries. This feed, with its soft, pink hues, is the perfect example of the expression “eat with your eyes”. From dessert design to food…

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menu suggestions

MARTHA STEWART’S ENTERTAINING TIP FOR WHEN DESSERT-DISASTER STRIKES:“So the pie isn’t perfect? Cut it into wedges. Stay in control, and never panic.” FRENCH FEAST Baked Camembert with honey-roasted grapes, almonds and puff-pastry shards PAGE 13 Pot-au-feu PAGE 99 Tenderstem broccoli with garlic and pecan-nut praline PAGE 65 Clementine and Rooibos crème brûlée with caramelised guava slices PAGE 57 HASMITA “Winter inspires me to cook delicious food, and I’ll definitely give this menu a shot. While I don’t eat beef, I am considering substituting it with lamb in the pot-au-feu recipe. I wonder how that will turn out...” FRESH AND LIGHT Green vegetable broth with pesto bruschetta PAGE 106 Pan-fried trout served on clementine, herb and chilli bulgur wheat with dill and clementine crème fraîche PAGE 57 Spiced apple and pear crumble PAGE 104 CLAIRE “Feeling a little under the weather? Nourish your body this winter with these nutrient-packed, sniffle-busting, heart-warming,…