EXPLOREMY LIBRARY
Food & Wine
Food & Home Entertaining

Food & Home Entertaining October 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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BUY ISSUE
R32,70

in this issue

2 min.
down to a fun art

When planning each issue – some three months ahead of the time it lands on shelves – we start with a blank canvas, if you will. Then, we collectively load up our palette, with everyone squeezing their proverbial tubes (sometimes quite hard!) of colours onto it. We blend here, we add a different hue to the mix there, we contemplate the patchwork medley. We don’t ponder for too long, mind you, because that canvas needs to be filled! And so the brushstrokes start, some boldly and more deftly than others. The joy of each canvas we paint is in knowing the colours we’re using each month, but unsure of where they’re going to land, intersect and stand apart, as the case may be. Do we make mistakes? Of course. I don’t…

1 min.
our contributors

HAVING WORKED FOR F&HE AS A COPY EDITOR, NICOLE’S EYES ARE NOW SET ON PRAGUE IN THE CZECH REPUBLIC, WHERE SHE WILL BE RELOCATING TO SOON. SHE DESCRIBES HERSELF AS A JACK OF ALL TRADES AND A MASTER OF NONE. EVER INQUISITIVE, NICOLE SEES THE WORLD THROUGH A KALEIDOSCOPE OF COLOURS.IN THIS ISSUE, SHE COMPILED OUR DIGI KNOW? (PAGE 89) AND TRIVIA (PAGE 106). FREELANCING FOR F&HE IS DIFFERENT FROM BEING FULL-TIME IN THAT I now have more time to make (and savour) the recipes I edit for the mag – it’s a win-win! WHAT’S YOUR FAVOURITE THING TO DO IN SPRING? Photograph the pretty blooms – I can spend hours just snapping away! BASED IN CAPE TOWN, FOOD WRITER AND PHOTOGRAPHER GEORGIA EAST DESCRIBES HERSELF AS PERPETUALLY CURIOUS, ANNOYINGLY ENTHUSIASTIC AND CONSTANTLY…

1 min.
cover recipe

OPEN RAVIOLI WITH SHAVED BILTONG, SUGAR SNAP PEAS AND A SOFT-POACHED EGG Serves 6 EASY 30 mins WHAT YOU NEED 400g very moist biltong12 fresh lasagne sheets (find a recipe at foodandhome.co.za)500g fresh peas75g Parmesan, finely grated125ml (½ cup) extra-virgin olive oiljuice of ½ lemonsplash white-wine vinegar6 very fresh eggs large handful sugar snap peas, split in half lengthways10g fresh parsley/fennel fronds, torn black salt flakes, to serve HOW TO DO IT 1 Using a very sharp knife, slice the biltong into paper-thin wafers. Set aside until needed. 2 Bring a saucepan of salted water to the boil, add the lasagne sheets and peas and cook until the peas turn bright green, 2 – 3 minutes. Drain and place in a large bowl. Add the Parmesan, olive oil and lemon juice and toss lightly until coated…

1 min.
we’re listening...

ALWAYS on point Cooking and baking on the farm for my family and friends has become a passion for me. I know that when I buy the next issue of Food & Home Entertaining, there will be yet another delicious recipe to whip up and be enjoyed by all. Such was my experience with the granadilla fridge tart with white chocolate ganache on the cover of your September issue. I really enjoyed following the easy method and my family was impressed with the result, as always! Thank you for a fabulous magazine. Janine Auths, Eastern Cape…

1 min.
golden oldies

We always moan about the winter season and the fact that you have to stay indoors because of the cold. So, this past winter, I decided to do something exciting – I dug up all my old copies of Food & Home Entertaining from previous winter months and, boy, was I surprised! I found the most interesting recipes, from soups and stews to warm puddings and treats for cold nights. My family couldn’t wait for supper and even weekends to see the dishes I had up my sleeve from the magazine. I am so happy I kept these old issues, and have now cut out all the recipes and pasted them in a book, creating my very own cookbook! Thank you, Food & Home Entertaining, for turning my winter from…

1 min.
win!

The prize includes a 1701 Veuve Clicquot Luxury Collection, comprising 750ml Veuve Clicquot, 2 Spiegelau Champagne flutes, 160g each of 1701 Toasted Coconut Nougat, 1701 Dark Chocolate & Macadamia Nougat, 1701 Signature Dark Chocolate Almond Butter Brittle, 200g Vergani Gianduotti chocolates and a 1701 Large Hat Box filled with 1701 Roasted Macadamia Nougat. The coming together of culinary excellence, bespoke gifting curation and an appreciation for the finer things, 1701’s handmade nougat is crafted with unwavering respect to the original recipe developed in Montélimar, France in 1701, using the finest natural, preservative-free ingredients available. It’s a matter of good taste. Visit 1701.co.za for more. 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.…