Brighten up your plate with this refreshing take on coleslaw! Tossed in a zesty lemon and orange dressing, this crunchy slaw is bursting with fresh, citrusy flavours. It’s light, vibrant, and pairs perfectly with just about anything – ideal for lunches or as a side for your next braai. ALSO SEE: Lamb chops with minty coleslaw https://www.foodandhome.co.za/recipes/lamb-chops-with-minty-coleslaw Recipe by Nomvuselelo Mncube Styling by Robyn Timson Moss Photograph by Roelene Prinsloo
Blood pressure is something we often overlook until it becomes a problem. But how do you know if your blood pressure is creeping into high territory, and what…
Real foodies know that dining experiences can either make or break the perfect hotel stay. Across South Africa, a number of hotels boast impressive restaurants that provide mouthwatering adventures for the tastebuds. Many of them are also open to outside patrons, making exceptional dining experiences accessible to those who aren’t checked-in guest as well. Here’s a look at just a few hotel restaurants worth visiting: Flames Picture: Sourced / @flamesjohannesburg Nestled inside Johannesburg’s Four Seasons Hotel, Flames provides a gastronomic encounter to remember. The establishment offers spectacular views, a variety in cuisines, as well as an overall luxurious dining experience. The atmosphere…
There is no better way to enjoy weekend lunch than with this scrumptious pasta. This one is made with a delicious twist three times extra cheese ALSO SEE:…
The thought of a poached egg to kick off the day takes me back to those classic breakfasts my parents would whip up during school holidays—perfectly poached eggs with toast, avocado, and a steaming cup of rooibos tea. Back then, I had no idea how tricky poaching an egg could be! It turns out, making a poached egg requires some precision, but with the right tools and techniques, you’ll soon be mastering it like a pro, recreating those same comforting moments from my holiday breakfasts. So grab your kitchen gear, and let’s dive into these expert tips for nailing the…
Ready to unleash your inner health warrior? Juice Revolution is here to elevate your wellness game with fresh, delicious bursts of pure goodness. But they’re not just about…
We’ve all been there: ready for a relaxed braai, but the only wood available is frustratingly wet. Don’t panic. Braaiing with damp wood is tricky, but it’s not impossible. With a few smart hacks and a little patience, you can still turn those coals into a roaring fire. Here’s how to turn wet wood woes into a successful braai. The secret ingredient: Sugar Yes, you read that right. The same sugar you put in your coffee can help your braai get going. Here’s why it works: plain white sugar burns at a high temperature. When sprinkled over the wet wood…
Is there a way to combine the indulgences of booze and dessert? Well, a lemon cream martini, of course! For a zesty twist on a classic cocktail, this…
Multi-award-winning wine writer Malu Lambert makes the case for a world very much still enamoured with the juice of the vine… The question I am most asked by muggles (aka non-wine industry people) – is how I came to write about wine? To them, it seems an arcane, mysterious way to make a living. Wine, I tell them, generally over the rim of a Gabriel glass, is everything. It’s the world distilled. Wine is the tangible essence of the civilised world. Wine is history. Its production spans millennia. Studying this year for the WSET Diploma qualification underscored this notion…
Brussels sprouts often get a bad rap for being bitter, but with the right cooking method, these little green powerhouses can be surprisingly tasty and incredibly versatile! My…