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Food & Home EntertainingFood & Home Entertaining

Food & Home Entertaining June 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


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bowled over

Tuscan bean soupServes 4 EASY 40 mins30ml (2 tbsp) PnP Extra Virgin Olive Oil250g bacon, sliced into lardons1 PnP Onion, peeled and chopped 5ml (1 tsp) PnP Crushed Garlic2 PnP Carrots, chopped2 PnP Celery Sticks, chopped2 x 400g tins PnP WholePeeled Tomatoes in Tomato Juice750ml (3 cups) PnP Chicken Flavoured Stock2 x 410g tins PnP ButterBeans, drained salt and freshly ground black pepper, to taste100g PnP Baby Spinach grated Parmesan, to serve (optional)1 Heat the olive oil in a large, deep saucepan over medium heat and fry the bacon until crispy, 5 minutes. Remove from saucepan with a slotted spoon and set aside in a bowl.2 Add the onion and garlic to the pot and fry until softened, 5 minutes. Add the carrots and celery and fry for another 2…

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when in rome

Have you ever thought you knew superior quality, only to be shown what true five-star stuff is made of? It’s a humbling experience that also makes you laugh a little at yourself. Just like shelling out for 500-thread-count Egyptian cotton sheets and then sleeping on 100% mulberry silk, coveting cashmere until you rub up against ultrafine merino wool, and eating pasta anywhere in the world until you’ve twirled your fork in Italy, as I was reminded on a recent trip to The Eternal City.And while I delight in the freedom of being unashamedly greedy in Italy by using the excuse that it’s only polite to follow their meal tradition of having antipasto, primo, secondo, contorno and dolce, every one of these courses could, for me, be pasta – solo. Since…

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our contributors

JUSTIN FOXTravel writer, novelist and photographerI am an award-winning writer and photographer and have spent the last two decades travelling Africa on assignment crossing the Sahara by camel, exploring the highlands of Ethiopia and sailing the East African coast by dhow! I’ve sampled many weird and wonderful foods. and some pretty odd ones too (like snake wine in China!). My partner is a private chef who has cooked for royalty. so home cuisine is decidedly awesome. My favourite is her lemon cheesecake with pistachio and ginger crust. KATE LIQUORISHActress, food- and travel writer... I’m also a quaffer of good wines. and hedonist when no one’s watching› I am fascinated by food’s ability to heighten experiences. conversations and life. I always ànd telling ‘food stories’ invigorating and educating; and I have…

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the stuff of winter

Président is one of the world’s top cheesemakers, with more than 80 years’ experience. Their butter is made from the highest-quality milk from the Normandy region in France.Stuffed pork-neck steaksServes 4 EASY 40 minsPreheat the oven to 200°C. In a bowl, combine 125g softened Président Salted Butter, 1 peeled and chopped garlic clove, a handful chopped fresh sage and 4 sprigs chopped fresh thyme. Divide the mixture in half. Set one half of the butter aside for frying. Mix the other half with 60g fresh breadcrumbs and season to taste. Slice 1 x 1kg whole pork neck into 4 thick steaks. Make a slit in the side of each steak to create a pocket, then fill each pocket with the breadcrumb-butter mixture. Season the steaks to taste. Heat the extra…

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dear food & home

BREAKING BREADI love tearing and sharing breads as they make gettogethers with family and friends so special. The fig and olive bread recipe in the February 2016 issue of F&HE immediately caught my attention as, besides the great colours, the design of the bread was wonderfully different. I’m a keen artisan baker so immediately rolled up my sleeves and reached for the stoneground flour in the cupboard to try my hand at baking a loaf. I decided on a sun-dried tomato and basil pesto combination as I enjoy those flavours and we were also having an Italian-style meal. The filling was alternated for each of the layers of the bread. I found the shaping easy enough, but the true test was how brilliantly the bread turned out – vibrant, colourful…

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what we’re loving on instagram

@jacobs_food_diariesMelbourne mom, Laleh Mohmedi, makes healthy food fun! After transforming her son Jacob’s spelt pancakes into a lion, she is now a hit on Instagram and beyond for her fabulous foodie cartoon characters, even having worked with Disney. Warning: we have spent hours scrolling through this colourful feed... @majachocolatMaja Vase is a chocolate blogger, cookbook author and 100 per cent chocolate-minded… which makes her drool-worthy profile right up our indulgent alley. Nothing better than an all-choccie feed of tantalising treats to warm you from the inside out during the colder months. @whatforbreakfastBerlin-based Marta Greber loves to travel but, primarily, she eats good breakfasts. Beautifully shot, exquisitely styled and eye-capturing dishes bursting with colour, health and appeal will have you out of bed early, whipping up a brekkie fit for a…