EXPLOREMY LIBRARYMAGAZINES
CATEGORIES
FEATURED
EXPLOREMY LIBRARY
Food & Wine
Food & Home Entertaining

Food & Home Entertaining January 2020

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
Read More
SPECIAL: Get 40% OFF with code: LOVE40 - Web purchases only
BUY ISSUE
R32,70
SUBSCRIBE
R277,20
12 Issues

In this issue

2 min.
do it differently

We’ve thought out of the box and the glass in this issue… the pizza box and Champagne glass, that is – our intriguing selection of dishes made with Méthode Cap Classique (MCC), SA’s version of Champagne, produced in the same style as the original French bubbly (page 38); and our five recipes for making nontraditional pizza bases with a range of nutritious ingredients (page 90) – plus toppings with a difference – are good reason to enjoy two of SA’s favourite treats in a whole new way. The fresh inspiration doesn’t end there! In the spirit of embracing all tastes and preferences at your New Year’s Eve soirée, make sure you have platters of our oh-so delicious vegan canapés (no, that’s not an oxymoron) to hand round – trust me when…

2 min.
the top culinary trends of 2020 uncovered...

1 FRUIT AND VEGGIE FLOURS Amazon Whole Foods predicts that “2020 will bring more interesting fruit and vegetable flours into home pantries”. The top three flours tipped to trend are banana, cauliflower and tigernut – contrary to what its name suggests, a tigernut is a tuber vegetable similar to a sweet potato but much smaller. 2 CBD OIL While cannabidiol (CBD) oil has already trickled its way onto the epicurean scene, 2020 is set to be the year it makes a splash on restaurant, fast-food and coffee shop menus, as well as in the soft- and carbonated drinks market. 3 FORGOTTEN AFRICAN GRAINS Equally recognised for agricultural and nutritional benefits, fonio (West Africa’s oldest drought-resistant cereal) and teff (hailing from Ethiopia) are hopping back on board the ancient grain train. 4 GASTROPHYSICS Head of Oxford University’s Crossmodal…

1 min.
our contributors

HAVING RETURNED TO THE MOTHER CITY AFTER A FEW YEARS SPENT IN JOBURG, FOOD STYLIST THULISA MARTINS DESCRIBES HERSELF AS AN AMBITIOUS, STRONG AND FUN-LOVING WOMAN, WIFE AND MOM. A FOODIE INSIDE OUT, SHE ALWAYS COOKS WITH SALT AND OLIVE OIL. SHE STYLED OUR INTRIGUING “BUSINESS WATCH” ARTICLE ON PAGE 20 OF THIS ISSUE. CAPE TOWN-BASED RECIPE DEVELOPER SARAH DALL IS OUTGOING AND ALWAYS UP FOR A GOOD TIME! PASSIONATE ABOUT HER WORK, SHE ALWAYS PUTS 100% INTO ANYTHING SHE DOES. IN THIS ISSUE, SHE DEVELOPED THE RECIPES FOR OUR “6 WITH 1” FEATURE ON PAGE 38. MY EXPERIENCE WHILE WORKING ON THIS ISSUE’S “BUSINESS WATCH” WAS epic! Tapi Tapi ice cream is delicious; I felt really humbled to be able to work with the man behind this craft, while learning more…

1 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, Katelyn Allegra, Belinda dos Santos, Anna-Karien Otto, Malu Lambert, Robyn Timson Moss CONTRIBUTING FOOD DEVELOPERS AND STYLISTS Katelyn Allegra, Christine Capendale, Sarah Dall, Claire Ferrandi, Dr Tapiwa Guzha, Adele Maartens, Thulisa Martins, Dashania Murugas, Graham Neilson, Robyn Timson Moss CONTRIBUTING PHOTOGRAPHERS Katelyn Allegra, Myburgh du Plessis, Adele Maartens, Hema Patel, Roelene Prinsloo, Craig Scott, Dylan Swart, Bruce Tuck, 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…

3 min.
cover recipe

FROZEN TIRAMISÙ LOAF We used a large, loaf-shaped plastic container, but you could use 2 smaller loaf tins or any large freezerproof container you like. Make up to 10 days ahead and store, sealed, in the freezer Serves 8 – 10 A LITTLE EFFORT 1 hr + overnight, to freeze WHAT YOU NEED CAKE 1 x 260g store-bought marbled teacake, sliced (we used one from Woolworths, but any chocolate/ vanilla loaf cake will work) MASCARPONE 1 x 250g tub mascarpone, at room temperature2 large pieces preserved ginger in syrup, finely chopped (find at select supermarkets, delis and cheese shops)1 tbsp preserved ginger syrup FINGER BISCUITS 8 tsp instant coffee granules500ml (2 cups) boiling water2 tsp vanilla extract 120ml Sherry300g finger biscuits cocoa powder, to dust ICE CREAM 1 x 385g tin condensed milk, chilled in the fridge overnight/ in the…

1 min.
we’re listening...

winning letter pride & joy Growing up on remote forestry plantations at the foot of the Drakensberg, our homestead was quite isolated. This meant family gatherings were a tremendous occasion involving amazing feasts. Feasts that were a vibrant celebration of traditional South African cuisine – recipes lovingly handed down through generations, shared between neighbours with great pride and all laid out on the farmhouse dinner table, for everyone to marvel at and devour! It is with these rich childhood memories that I relish SA’s annual commitment to Heritage Day, when dazzling cuisine takes centre stage. From home-cooked bobotie (done Ouma’s way) to our passion for a great braai, I burst with pride at our nation’s absolute love of good food. This is how I felt when I read the September 2019 issue of…