Food & Home Entertaining Staff, Author at Food & Home Magazine

Lifestyle

Gazpacho

November 4, 2012

TO DRINK: A fruity Sauvignon Blanc such as Groote Post has a great racy acidity that complements the tomato flavour

In Dips and sauces

Aioli, a traditional Provençal sauce made from garlic, olive oil and egg yolks, is best served at room temperature. Like mayonnaise, it is often flavoured with garlic ora variety of different mustards. It’s delicious used as an indulgent dip for French fries or dolloped onto chicken and fish

Recipes

Sticky onion, Camembert and sesame seed phyllo rolls

November 1, 2012

In Desserts

Granadilla soufflé

November 1, 2012

Soufflés don’t have to be scary. Light as a cloud, they’re a definite crowd pleaser

In Dinner

The ultimate sweet potato French fry

November 1, 2012

French fries are right on trend and sweet potatoes make this side dish extra special. They may require additional time but the end results are worth it – a less oily, thin and crisp nibble that will make any steak, gourmet burger or roast chicken meal even more ‘wow’

How to

The perfect French fry, sweet potato style

October 31, 2012

In Lifestyle

West Coast Peninsula

October 31, 2012

The West Coast stretches from Cape Town to Namibia and offers many treasures along the way, including the picturesque village of Paternoster on the West Coast Peninsula. By…

In Decor

Table decor – tableware and stylised florals

October 30, 2012

Ease into the alfresco season with a mix of retro-cool table decor, tableware and stylised florals. By Tess Paterson Ramblin’ rose In a cool metallic palette, rose motifs…

Entertaining

Amanda Lewis: The laid-back chef

October 30, 2012

In Chefs

Leon Coetzee

October 30, 2012

Voted as a top 20 culinary destination, Kurland is an oasis on one of the country’s most scenic coastlines. Leon Coetzee is the chef behind this gourmet gem.…

In Dishes

Slow roasted tomatoes topped with grilled goat’s cheese and crispy bacon lardons on a grilled artichoke and watercress salad

October 30, 2012

TO DRINK: Sterhuis Methode Cap Classique

Recipes

Pear and Amaretto tarte Tatin with vanilla cream

October 30, 2012

In Recipes

Fresh pea, couscous and sweet potato fritters with dill yoghurt

October 30, 2012

In Recipes

Pepper crusted fillet steak skewers served with Béarnaise sauce

October 29, 2012

Print Recipe Pepper crusted fillet steak skewers served with Béarnaise sauce Ingredients 45ml (3 tbsp) olive oil 500g sirloin steaks, cubed crushed black peppercorns oil, for frying knob of butter ready-made Béarnaise sauce Instructions 1 Rub olive oil over the steaks. Put the peppercorns on a plate then press the steaks into the peppercorns to