From gracing the country’s finest kitchens to viral cook-alongs, building a business and publishing a cookbook, there’s nothing ordinary about Chef Ollie. He has an appetite for life, and we’re here for it! Read more about Chef Ollie in our Winter issue that is now on sale! Three lucky readers stand a chance to win a copy of Freestyle Cooking with Ollie! Entries close 29 August. Ts&Cs apply.
With origins dating to Sassanid Persia, mouhalabieh is a much-loved dessert across Lebanon. Similar to flan, the final texture of this milk-based dessert should not be as firm…
We love a good salmon moment, and this one is seriously next-level. A crust of liquorice and black garlic adds depth and drama (in the best way), while the buckwheat salad brings freshness and crunch. It’s unexpected, a little fancy, and totally doable for your next dinner party or midweek flex. Recipe, styling and photograph by Katelyn Allegra Assisted by Cassandra Upton
As the seasons shift and winter settles in, our homes become our havens — places of warmth, comfort, and connection. At Midea, we understand the heart of every…
As we embrace the rainy season there’s no better way to lift your spirits than a hearty dessert. Enjoy these apple pie turnovers with your loved ones this winter. ALSO SEE: Apple Roses https://www.foodandhome.co.za/recipes/apple-roses
Stellenbosch wine estate, Vergenoegd Löw, is poised to showcase its new generation of maritime-influenced wines following significant investment in new vineyards, innovative farming methods, and talented winemakers. Less…
Huevos rancheros, also known as Mexican eggs, will add magic to every morning! ALSO SEE: Dukkah-sprinkled poached eggs with zucchini fritters and crispy prosciutto https://www.foodandhome.co.za/recipes/dukkah-sprinkled-poached-eggs-with-zucchini-fritters-and-crispy-prosciutto-2
Is hummus a labour of love, or just a lot of chickpeas and elbow grease? Are sourdough starters more Tamagotchi than tasty? Is it a pickle to make…
As food costs continue to rise and profit margins tighten, South Africa’s restaurant industry is urgently responding and innovating. With food expenses making up as much as 40% of a restaurant’s overhead, reducing waste is no longer just an environmental concern; it’s a business imperative. A quiet revolution is unfolding in kitchens across the country: restaurants are embracing sustainability not only to protect the planet but to stay viable in a competitive market. Food waste remains a pressing issue, with millions of tonnes of edible food ending up in South African landfills annually, much of it from the hospitality sector.…
Decorating trends may come and go, but the way our parents and grandparents approached the home never seems to fall out of favour for long. Their interiors—often shaped…