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Food & Home EntertainingFood & Home Entertaining

Food & Home Entertaining

November 2019

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

access_time2 min.
the balance of time

I can’t help but wonder where the current global shift towards plant-based eating will be in 10 years’ time. Will we look back on it as the crescendo of a wave that was soon quelled by the sea of sameness? Or will the movement have grown to such an extent that meat eaters will become the frowned-upon minority, relegated to restricted sections of restaurants, just as smokers are today? As with many internal debates I weigh up, I turned to history, which I believe is our greatest teacher and forecaster. While I was familiar with the teachings of the Hindu, Buddhist and Jain religions, which advocate compassion and a “no-kill” policy towards all non-human beings, I was less well versed on the literary and philosophical history of vegetarianism and veganism. For…

access_time1 min.
our contributors

HAILING FROM EVERTON NEAR DURBAN, PHOTO-JOURNALIST ANDREA ABBOTT DESCRIBES HERSELF AS AN IMPULSIVE AND ENTHUSIASTIC WORD WORKER WHO LOVES FELINES, COFFEE AND CHOCOLATE – NOT NECESSARILY IN THAT ORDER! SEE HOW BEAUTIFULLY SHE’S CAPTURED THE STORY OF DAVID HOEHLER, A KNIFEMAKER IN KZN, IN OUR ARTICLE ON PAGE 20. THE INGREDIENT I LOOK FORWARD TO USING THIS MONTH IS early summer fruit. WHILE INTERVIEWING DAVID HOEHLER ABOUT HIS KNIFE BUSINESS, I had a sudden realisation that my kitchen knives are rubbish! RIGHT NOW, I CAN’T WAIT TO LEAVE ON an impulsively booked trip to the northern hemisphere. JOBURG-BASED FOOD STYLIST BIANCA DELIDES SAYS SHE IS JUST A HAPPY GIRL COUNTING ADVENTURES NOT CALORIES! A TASTE EXPERIENCE SHE WOULD LOVE TO TRY OUT IS BRAAIED ARTICHOKES DIPPED IN PRESERVED LEMON HUMMUS – SOUNDS GOOD TO…

access_time1 min.
food & home entertaining

ART DIRECTOR Samantha Lewis samanthal@caxton.co.za DESIGNER Daniela Hatton-Jones danielahj@caxton.co.za EDITOR Andrea Pafitis-Hill andreaph@caxton.co.za MANAGING EDITOR Patience Gumbo-Chimbetete patienceg@caxton.co.za DIGITAL EDITOR Imka Webb imka@caxton.co.za COOKING ASSISTANT Nomvuselelo Mncube nomvuselelom@caxton.co.za OFFICE MANAGER Zerilda Nel foodhome caxton.co.za • 087 158 1832 CONTRIBUTING WRITERS Andrea Abbott, Daniela Hatton-Jones, Malu Lambert, Robyn Timson Moss, Anna Trapido CONTRIBUTING FOOD DEVELOPERS AND STYLISTS Katelyn Allegra, Dianne Bibby, Christine Capendale, Sarah Dall, Bianca Delides, Georgina Fuggle, Makda Harlow, John Mshana, Daniela Müller-Brunke, Dashania Murugas, Illanique van Aswegen CONTRIBUTING PHOTOGRAPHERS Katelyn Allegra, Sarah Bates, Dianne Bibby, Myburgh du Plessis, Cindy Ellis, Adel Ferreira, Javier Sanchez, Craig Scott, Yuki Sugiura, Dylan Swart, Hein van Tonder CONTRIBUTING ILLUSTRATOR Sarah-Jane Williams CONTRIBUTING DIETICIAN Maryke Gallagher SUBSCRIPTIONS subs magsathome.co.za • 087 405 2002 COMMERCIAL MANAGER Eugene Marais eugene caxton.co.za • 031:716:4503 BOOKINGS AND MATERIAL Heather Daniels 087 087 7036 ADVERTISING Johannesburg 010:492:8356 ADVERTISING Cape Town 021:001:2401 ADVERTISING KwaZulu:Natal 031:716:4444 MARKETING QUERIES foodhome@caxton.co.za LIFESTYLE BUSINESS UNIT HEAD Jana Kleinloog GENERAL MANAGER…

access_time1 min.
we’re listening...

what’s the alternative? Where savoury plant-based recipes and desserts call for gelatine, please could you include the vegetarian/ vegan substitute, agar agar powder, together with quantity conversions. This would be most helpful. Valerie van Rooyen, via email We hear you, Valerie! While some dishes don’t yield a successful result with agar agar powder instead of gelatine, we assure you we will keep your request in mind and, wherever possible, we’ll include the option to use agar agar powder.…

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win!

Avondale is the first estate in SA to utilise qvevri in its winemaking. Qvevri are egg-shaped earthenware vessels that originate from the country of Georgia situated between Turkey, Azerbaijan and Russia on the shores of the Black Sea. Georgia is widely regarded as the cradle of modern viticulture, with a tradition of winemaking dating back more than 8 000 years. Avondale Qvevri Red Blend is a Rhône-style wine driven by grenache (50%), with smaller elements of syrah (35%) and mourvèdre (15%). The result is a red wine lighter in style than others in the Avondale portfolio, yet delivering the same finesse. Served chilled, this wine is perfect for spring. Visit avondalewine.co.za for more product info. EMAIL F&HE AT FOODHOME@ CAXTON.CO.ZA AND SHARE YOUR FOOD EXPERIENCES. F&HE RESERVES THE RIGHT TO EDIT…

access_time1 min.
winning letter resistance is futile!

I found a basic white bread recipe in the October 2012 issue of Food & Home Entertaining, and I started using it. The first time I made the bread, it took me back to my childhood days – my grandmother used to bake her own bread and each time we visited her, there would be a freshly baked loaf and milk tart to welcome us. The aroma of these flavours in her kitchen always made us really hungry. Today, with most of my friends following the Banting diet, bread is a no-no. However, when I make it using the F&HE recipe, Banting diets are crushed there and then as all resistance crumbles! All my friends now want the recipe as they have had to admit that freshly baked bread spread…

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