Food & Wine
Food & Home Entertaining

Food & Home Entertaining July 2017

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
Read More

in this issue

4 min.
food $ home food meander

Warm up this winter with a special night out, and join us for a delectable evening of scrumptious food, top- notch wine and exceptionally good company. For one night only, we will explore the culinary treasures of Melrose Arch, one bite at a time. So, please join us and enjoy a welcome drink, starter, main course and dessert, along with perfectly paired wines at four stellar restaurants. Melrose Arch is celebrated for its vibrant open air environment with streetscape shopping, restaurants and entertainment – all set within a beautiful and relaxed atmosphere. Bustling with boutique browsers and a café culture, Melrose Arch offers a truly international high street fashion experience, leading into its sparkling retail galleria, which features over 100 of the country’s top stores. Within the luxury complex are 20…

2 min.
savoir fa(i)re

Nobody does it quite like the French... now there’s a double entendre if ever there was one. I’m talking about their food, of course – from classic Provençal dishes to haute cuisine, there is always a refined decadence about the fare of France that many ascribe to butter – and more butter! But anyone who has studied the history of French cuisine knows that its legacy is as sophisticated and elegant as it is long... from the 18th century writings of French gourmand, Jean Anthelme Brillat-Savarin to the “oracle” that is Larousse Gastronomique, it’s clear to see why the term “savoir faire” is, indeed, French! And boy, have we served up French cuisine in abundance in this issue to commemorate French National Day (or Bastille Day) on 14 July! We’ve dipped…

2 min.
our contributors

RICHARD HOLMES Richard is a freelance food and travel writer based in Cape Town. “I have itchy feet and a well-stamped passport, but when I’m at home I’m happy spending my weekends walking on the mountain, cooking for family and friends, and dodging the sharks in the Muizenberg surf.” My favourite French dish is… in winter, cassoulet. I’ve tried to make it a few times, but none will ever match up to those I ate in Carcassonne a few years back. For dessert, crème brûlée – every time. My go-to recipe for entertaining is… slow-roasted (aim for four hours) lamb shoulder with crispy potatoes and veggies. It mostly looks after itself, so you can spend more time with your friends. ANNA TRAPIDO Anna is the author of Hunger for Freedom; the story of food in…

4 min.
dear food & home

BAKIN’ ME CRAZY WINNING LETTER I love to sit down and page through every foodie magazine and book I can lay my hands on and bookmark all of the recipes that tickle my fancy to try at home. I’m 13 years old and have a passion for baking. It brings me so much joy to silently think about how I’ll make my next bake better than the last. When my parents come home with the latest issues, I’m usually the one to unwrap the plastic sleeve like a present and page through the magazines first. As it was school holidays for me, I’d been doing lots of baking; therefore, I needed inspiration for a little variety. When the April 2017 issue of F&HE came out, without even opening the magazine, I had…

3 min.
cover dish

“ CHOCOLATE symbolises, as does no other food, luxury, comfort, sensuality, GRATIFICATION and love KARL PETZKE ” DOUBLE CHOCOLATE FLAPJACKS WITH WHITE WINE POACHED PEARS This July, we decided to celebrate two special days on the foodie calendar (World Chocolate Day on 7 July and Bastille Day on 14 July) by creating a recipe that is the perfect marriage of chocolate and French-inspired flavours. Nothing says “Je t’aime” quite like a warm stack of chocolatey deliciousness, drenched in chocolate drizzle – weekend breakfasts or Sunday pancake suppers sorted! Serves 3 – 4 EASY 1 hr 30 mins THE FLAVOUR COMBINATIONS POACHED PEARS 500ml (2 cups) dry white wine 250ml (1 cup) water 125ml (½ cup) Cointreau/orange liqueur (or orange juice) zest of ½ lemon, peeled into thick strips using a vegetable peeler 10ml (2 tsp) vanilla essence 150g castor sugar pinch salt 4 pears CHOCOLATE…

1 min.
menu suggestions

Imka “As Julia Child said: ‘In France, cooking is a serious art form and a national sport.’ I’m looking forward to Bastille Day, because... crepes, of course! The crepes Suzette cake is the perfect way to round off this hearty feast of French cuisine. ‘Bon appetit, mes amis!’” Nomvuselelo “Intrigue and delight your guests with this hearty and comfort-laden menu, packed with tantalising tastes from around the globe.” Claire “We’ll be winding down and enjoying cooking – and eating – slowly and mindfully this winter. This menu is perfect to do just that – pour yourself a glass of vino and spend a chilly Saturday cooking up a cosy storm to be enjoyed around a big table with friends.”…