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Food & Home EntertainingFood & Home Entertaining

Food & Home Entertaining March 2017

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

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make hay ...

Just like coming to the end of a wonderful book, the last days of summer make us want to cling to it all the more, as we start to think on what we’ll miss most about it. There’s even a condition called SAD (Seasonal Affective Disorder) that affects many when summer gives way to autumn and winter, in turn. Instead of focusing on the looming loss of what is most people’s favourite time of year, surely we would make it easier on ourselves to make the best use of what we’ve got, while it’s still around?Too often in life, the here and now get swallowed up by time spent lamenting what’s been and fearing what’s to come.A large part of living in the moment is about appreciating the fruits of…

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our contributors

MARYKE GALLAGHERDIETICIAN AND FOODIE “From a young age, I wanted to be able to make a difference in people’s lives and realised that through good nutrition and healthy lifestyle habits, not only can disease be prevented, but quality of life can be improved.”A food trend I’m loving... fermenting. Besides fermented food, like kimchi, adding wonderful flavour to food, it also has various health benefits.Best dietary advice I’ve received... American author and food movement activist, Michael Pollan, said: “Eat food, not too much, mostly plants” – it’s about quality, not quantity; moderation and balance is key. Consuming a plant-based diet is not only good for us, but also good for the planet. DAVID DETTMANPHOTOGRAPHER David has spent 10 of his 20-odd years as a photographer in the United Kingdom, where…

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dear food & home

STRONGER TOGETHER “As a family we have proved we are stronger together.” My nine-year- old nephew stuck those words on the kitchen door, where they have been for three years now, and have turned out to be so true. Separated from amazing children as a result of divorce, a home invasion that turned our lives inside out and weathering a tough economic crisis – as a family, together, we have been a greater force. The festive season is a difficult one, not being able to share it with the most beautiful part of our souls, but your magazine is always a comfort, a treasure trove of heavenly tastes that we can all share when we gather. Nelson Mandela said of my grandmother, “I often visited the home of Amina Pahad…

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win!

NEXT MONTH’S WINNING LETTER WILL RECEIVE A WINE AND SPIRIT HAMPER FROM TANAGRA WINERY & DISTILLERY, WORTH R1 970The prize includes: Orange Liqueur, R180; Lemon Eau de Vie, R250; Marc de Chardonnay, R225; Cabernet Sauvignon Eau de Vie de Lie, R275. Plus two mixed cases (12 bottles) of: Carah 2014, R190; Cabernet Franc Blanc de Noir 2016, R140; Shiraz 2014, R190. For more info on Tanagra’s winery, distillery and guest cottages in McGregor, visit tanagra-wines.co.za.Email foodhome@caxton.co.za, and share your food experiences. F&HE reserves the right to edit letters and award prizes based on merit.…

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cover dish

“THERE IS ONLY ONE RIGHT WAY TO EAT A STEAK - with greed in your heart and a smile on your face” – SOUMEET LANKAPAN-FRIED RIB EYE STEAK WITH HERBED BUTTER AND SKINNY POTATO CHIPS Serves 2 EASY 1 hr THE FLAVOUR COMBINATIONS HERBED BUTTER110g butter, softened + 30ml (2 tbsp) extra, to fry15g mixture of sage leaves, thymeleaves and rosemary leaves, finely chopped1 garlic clove, peeled and mincedsalt and freshly ground blackpepper, to taste POTATO CHIPS3 medium (about 700g) potatoes, unpeeledcanola/sunflower oil, to deep-fry salt, to taste STEAKfresh leaves of 2 rosemary sprigs, roughly choppedolive oil, to fry2 medium rib eye steaks HOW TO DO IT1 For the herb butter, add the 30ml (2 tbsp) softened butter to a frying pan, along with the mixture of chopped herbs and…

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trending : activated charcoal

BLACK ICE CREAM Serves 8 EASY 20 mins + 8 hrs, to freeze THE FLAVOUR COMBINATIONS500ml (2 cups) fresh cream1 x 385g tin condensed milk4 extra-large eggs, separated30g activated charcoaltoasted coconut flakes, to decorate HOW TO DO IT1 In a large bowl, whip the fresh cream to stiff peaks. In another bowl, whisk together the condensed milk, egg yolks and activated charcoal. Fold into the whipped cream.2 Whisk the egg whites to stiff peak stage and fold into the cream mixture. Pour into a large container and freeze, covered, 8 hours.3 Serve balls of ice cream decorated with toasted coconut flakes. No, we’ve not gone mad… well, maybe just a little – a little crazy for this hot new trend hitting the streets, that is! It not only looks incredible,…

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