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

In Recipes

Baked Camembert served with rosemary croutons and celery sticks

In Desserts

Grape and fennel seed tart

It’s almost guaranteed that you’ve never tasted something like grape and fennel seed tart before. These delicious flavours are highly unusual, but work beautifully together. Recipe by Marlene van…

Beef

Summer meatloaf with roasted peppers

In Desserts

Simple almond and caramel dessert

Basically, this is foolproof. Simple almond and caramel dessert is a guaranteed crowd-pleaser and super easy to make.

In Chefs

Paul Hartmann and Garth Stroebel

Chefs Garth Stroebel (right) and Paul Hartmann (left) give us a taste of life in the kitchen at the South African Chefs Academy in Cape Town. RICHARD HOLMES…

How to

Phyllo pastry

In Cake

Layered lemon cake jars

The cheat’s way to portion off desserts and make them travel friendly. The zesty lemon and sweet cream cheese icing are balanced by light Madeira cake, making these layered…

In Desserts

Mango custard ice cream in meringue nests

The crunchiness of the meringue is delicious against the cool and smooth ice cream, and mango is the perfect fruity twist to this dish. Mango custard ice cream in…

Dinner

Masala roasted lamb loin with kataifi pastry and lamb jus

In Chocolate

Chocolate box filled with strawberry mousse served with Cape fruits

Chefs Garth Stroebel and Paul Hartmann give us a taste of life in the kitchen at the South African Chefs Academy in Cape Town. This chocolate box filled with strawberry mousse served…

In Chefs

Malika van Reenen

Executive chef Malika van Reenen and her team at the Cape Grace Boutique Hotel add a personal touch to the dining experience. By Zaza Motha “I remember my…

How to

Choux pastry

In How to

How to make the perfect choux pastry

Simple tips for choux pastry… by Anna Montali 60g butter, cubed 160ml water 160ml milk 10ml (2 tsp) castor sugar – only to be added if making sweet…

In Lifestyle

Paradise found