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Food & Home EntertainingFood & Home Entertaining

Food & Home Entertaining

December 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

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our contributors

CELEBRITY CHEF AND CULINARY CONSULTANT TJAART WALRAVEN LIVES IN CAPE TOWN. AN EASY-GOING GUY, HE ENJOYS PUTTING UP THE CHRISTMAS TREE, DECORATING THE HOUSE, AS WELL AS PLANNING THE MENU AND SOCIAL GUEST LIST.WE FEATURE FOUR FABULOUS RECIPES FROM HIS DEBUT COOKBOOK, SUMMER FOOD, ON PAGE 88. JOHANNESBURG-BASED FREELANCE WRITER AND COPY EDITOR BELINDA DOS SANTOS IS A RETURNING CONTRIBUTOR TO F&HE. GRATEFUL FOR THE LITTLE JOYS OF LIFE LIKE A GOOD BOOK, QUIET HOUR AND A GLASS OF BUBBLY, SHE COPY-EDITED MOST OF OUR EDITORIAL FEATURES IN THIS ISSUE AND COMPILED OUR PETS’ POZZIE (PAGE 54) AND TRIVIA (PAGE 106) ARTICLES. ONE RITUAL I FOLLOW ON CHRISTMAS DAY IS to always have a mince pie before anything else! HAVING MY RECIPES FEATURED IN F&HE gets me all excited. I believe that the…

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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 Katelyn Allegra, Belinda dos Santos, Daniela Hatton-Jones, Malu Lambert, Vishani Ramlugan, Robyn Timson Moss CONTRIBUTING FOOD DEVELOPERS AND STYLISTS Katelyn Allegra, Claire Ferrandi, Nicole Kemp, Robyn Timson Moss, Tjaart Walraven CONTRIBUTING PHOTOGRAPHERS Katelyn Allegra, Myburgh du Plessis, Cindy Ellis, Craig Fraser, Curtis Gallon, Hema Patel, Pedro Ridwan, Dylan Swart, Hein van Tonder CONTRIBUTING COPY EDITOR Belinda dos Santos 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 Anton Botes BUSINESS DEVELOPMENT DIRECTOR Debbie McIntyre GROUP HEAD OF…

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a real feast

SNOEK This sustainably sourced South African fish is available with an apricot-flavoured marinade. Simply baste and braai. DID YOU KNOW? Our potato wedges are transported from the supplier by means of an underwater pipe! Expect squeaky clean wedges ready to season and cook. DID YOU KNOW? THE SPAR STEAK CO has a wide range of perfectly matured, vacuum-packed, class A steaks. These juicy, premium cuts of meat are sourced from a top South African farm, which is audited and certified regularly. COOK’S TIP Score SPAR Camembert on the rind and drizzle with SPAR Spanish Olive Oil. Bake for 12 – 15 minutes on 180°C. Add herbs or nuts, if desired. SPAR CHEESECAKE INSTANT DESSERT MIX Make the most delectable cheesecake in an instant. With only three additional ingredients, your guests will be blown away by your secret baking skills! FROZEN…

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cover recipe

“PULL UP A CHAIR. TAKE A TASTE . COME JOIN US. LIFE IS SO ENDLESSLY DELICIOUS .”RUTH REICHL MAPLE-BUTTER DUCK WITH SAGE-ROASTED CHERRIES Don’t pit the cherries if you want them to retain their shape Serves 6 – 8 EASY 1 hr 30 mins WHAT YOU NEED DUCK 2kg duck, fully defrosted if frozen1 onion, peeled and quartered handful fresh thyme sprigs5 garlic cloves, peeled50g soft butter mixed with2 tbsp maple syrup7,5ml Chinese five-spice salt, to taste SAGE-ROASTED CHERRIES 500g fresh cherriessmall handful fresh sage leaves, choppedolive oil, to drizzle1 head garlic, halvedfried sage leaves, to garnish (optional) HOW TO DO IT 1 For the duck, preheat the oven to 220°C. Place the duck in a roasting dish. Remove the wing tips, then stuff the cavity with the onion quarters, thyme and 5 garlic cloves. Rub the skin with…

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we’re listening...

winning letter SWEET success Every Christmas, we go to our holiday house in Arniston, where about 30 family members gather. With such a big group of us, feeding everyone at Christmas lunch can be a challenge. However – being on dessert duty – I turn to the luxury Christmas cake with macadamia and cranberry honey praline in the November 2006 issue of Food & Home Entertaining . I love fruit cake with lots of luxury fruits like cherries, glacé ginger and a variety of nuts, which is what this cake offers. Additionally, when making the cake, I no longer have to worry about checking on chocolate fondants in the oven or fighting over kitchen space to bake it quickly – I follow the cook’s tip to make the cake in advance! I…

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win!

EMAIL F&HE AT FOODHOME@ CAXTON.CO.ZA AND SHARE YOUR FOOD EXPERIENCES. F&HE RESERVES THE RIGHT TO EDIT LETTERS AND AWARD PRIZES BASED ON MERIT. If you’re bold and adventurous when it comes to cooking, Grills of Japan products are made for you! Exquisitely crafted, these portable table grills are built from diatomaceous earth, which is millions of years old. Using charcoal, the grills make cooking fun and bring live food theatre straight to the heart of your home. The Japanese have been cooking food this way for thousands of years and South Africans can now enjoy this exciting culinary experience too! Visit grillsofjapan.com for more product information.…

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