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Food & Home EntertainingFood & Home Entertaining

Food & Home Entertaining October 2018

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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reader event

Kick-start your end-of-year festivities with an unforgettable night out. Join us for a delightful evening of scrumptious food, quality wine and exceptionally good company. This November, we’re going to explore the culinary treasures of Melrose Arch, one bite at a time. So, come with us and enjoy a welcome drink, starter, main course and dessert, along with perfectly paired wines at four different restaurants. If Johannesburg is the gold crown of South Africa, then Melrose Arch is undoubtedly one of the prize jewels in the centre. A city within a city, Melrose Arch is a place like no other – a sophisticated, modern environment that captures the spirit of Europe’s grand piazzas and pavement cafés while embracing the warmth and friendliness of Africa.Whether you’re visiting for business or…

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come and join us!

Date: Tuesday, 6 NovemberTime: Registration to take place from 5pm; the Food Meander will start promptly at 6pmDress code: Smart-casualCost: R400 pp, which includes welcome drinks, a three-course dinner, selected wines, a goodie bag, farewell drinks and a take-home treatVenue: Melrose Arch, The Melrose Gallery, 10 High Street, parking entrance 2. Registration to take place at The Melrose Gallery on High Street (within the Melrose Arch precinct). ■…

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piece by piece

While recently doing an online trawl through a list of national food days in America, I was incredulous at the extent of it. From Ranch Dressing Day to Ice-Cream Pie Day, you name it, you’ve got it. And while I admit I chuckled at quite a few of the tributes, it was at the same time endearing to see toppings, trimmings, side dishes and sauces each getting their own day to shine, along with time-honoured foreign treasures like Welsh rarebit and English toffee.Former US President and Nobel Peace Prize winner Jimmy Carter once said of his nation: “We have become not a melting pot but a beautiful mosaic.”I’ve always been partial to this quote because, while I appreciate the term melting pot, its very name suggests fusion, merging and…

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we’re listening...

winning letter inspired TO CHANGE Food & Home Entertaining has been a great source of inspiration for me and, with each passing issue, my passion for food continues to grow immensely. Currently in my fifth year of studying psychology, I’m thinking I may have taken the wrong path… but the idea of starting over is absolutely terrifying! However, the August 2018 issue of F&HE struck a chord with me. I have so much admiration for the trio of women featured in the “Queens of Cuisine” story, as each of them turned their culinary dreams into a reality while living out their passions. I believe it takes a lot of bravery and courage – as well as faith in yourself – to do this and, although it…

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Rosti is all about high-quality kitchen products that are straightforward. With Scandinavian design that focuses on functional excellence and colours that are in line with the latest trends, these products will last a lifetime. Included in the prize is a 3L multi-lid grater/slicer; Margrethe mixing bowls (4L, 3L, 2L and 750ml); a Margrethe anti-splash cover; a large dough scraper; a 500ml measuring jug; and a 3-piece Optima utensil set. EDISONSTONE.COM/ROSTI ■…

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cover recipe

THAI COCONUT NOODLE SOUP Serves 2 EASY 30 mins WHAT YOU NEED 15ml (1 tbsp) canola oil 1 onion, peeled and finely sliced 80g red curry paste 400ml coconut milk 250ml (1 cup) vegetable stock 1 sweet potato, peeled and cut into rounds 200g udon noodles 14g (1 tbsp) salted butter 200g shimeji mushrooms 2 red spring onions, peeled and finely sliced 25g pomegranate rubies 6 sugar snap peas, split in half microherbs, to garnish HOW TO DO IT 1 Heat the canola oil in a medium pot. Add the finely sliced onion and fry over medium heat until soft and translucent, about 5 minutes. Stir in the red curry paste and fry for another 2 minutes.2 Lower the heat and add the…