Inspired by the wealth of indigenous flora and fynbos on the estate, the La Motte Bakery has a new botanical-inspired loaf baked with 50% rye and 50% organic whole wheat flour, with a delicate touch of Buchu, a hint of pink pepper, some fynbos honey and the estate’s EVOO. The Bakery recommends a soft slice with a few ribbons of trout or a toasted slice with avocado when you visit us for breakfast or lunch, but we believe at home, this exceptional loaf only needs a generous smear of butter and perhaps a little drizzle of honey to complement its…
Five colours. Five delicious organic blends. One simple way to add more fruit, vegetables and plant-powered goodness to your family’s day. We all know the advice: more fruit, more vegetables, more variety and plenty…
A South African classic, reimagined for warmer days. This creamy milk-tart ice cream captures all the nostalgic flavours of traditional melktert – fragrant cinnamon, nutmeg and silky custard – then takes it one step further with a generous scattering of crunchy Marie biscuit crumble. It’s cool, creamy and wonderfully nostalgic, making it the perfect dessert for anyone who loves a classic milk tart. Did you make this recipe? Tag us on Instagram @foodandhomesa Also See: Rooibos milk tart soufflé https://www.foodandhome.co.za/recipes/rooibos-milk-tart-souffle
You might have the perfect flooring and furniture, but your living room still feels unwelcoming and cold. Ever experienced a living room that’s beautifully put together, stylish and…
South Africa’s Cape fynbos is best known for its extraordinary biodiversity, but beyond the colourful landscapes and fragrant vegetation, some plants have traditionally been used as food, flavourings and beverages. Foraging in fynbos can be rewarding, but it also requires care. Not every wild plant is edible; some species are protected, and plants growing near roads or areas treated with chemicals may be unsafe to consume. Here are some edible fynbos plants to look out for. Sour fig Sour fig, also known as the Carpobrotus species and known as suurvy, is one of the better-known edible plants associated with the Cape…
From vineyard location to harvest timing, South African winemakers are taking a closer look at what makes great Merlot. Merlot has something of an image problem. Often thought…
Kombucha. Kimchi. Sauerkraut. Fermented drinks. What was once a niche wellness conversation is now firmly part of mainstream food culture, with fermented foods and gut-friendly foods continuing to make their way onto menus, supermarket shelves and, increasingly, into our fridges. And Johannesburg foodies can get in on the fermentation trend at The Good Life Show. Pure Folk Fermented Foods will be bringing traditional fermentation to the show, with sauerkraut, kimchi, beet kvass and kombucha on offer. Sedibe Mabele A Ting brings a proudly African take on fermentation with ready-to-cook fermented sorghum for traditional ting, while Agulhas Honeybush Tea and The…
Earthy beetroot, warmly spiced lentils and creamy dill yoghurt come together in this vibrant vegetarian salad. Tossed with cumin, coriander, lemon, spinach and fresh herbs, then finished with…
Spring has officially arrived, and the F&H team is obsessed with this light yet satisfying seasonal dish. Crispy Parmesan-breaded chicken cutlets are served with a fresh spring salad of crisp lettuce and sugar snap peas, all generously coated in a vibrant green goddess dressing. Packed with lemon, capers, mint, parsley, chives and dill, the dressing is balanced with creamy mayonnaise and yoghurt for a lighter finish. It’s fresh, crunchy, herby and seriously delicious — the perfect easy lunch or fuss-free dinner when you want something quick, satisfying and full of spring flavour. View this post on Instagram A…
As we celebrate Heritage Month, the home-grown South African avocado deserves a place at the heart of the celebrations, especially on Heritage Day, or Braai Day, when friends…