Take your tastebuds on an adventure with this Mexican Chocolate Chilli Rump recipe! Succulent rump steak is the star of this dish, infused with rich Mexican chocolate and aromatic spices for the chilli, that creates sweet, savoury, and spicy notes in every mouthful. This is a perfect recipe for those lazy midweek meals that is easy to make and can be whipped up in minutes! ALSO SEE: Herbed rump steak salad with horseradish crème fraîche Recipe and styling by Illanique van Aswegen Photograph by Adel Ferreira
Think creatively! Create unique entertaining staples with corks from your favourite bottles of wine. Try turning your wine corks into a beautiful DIY coaster. Use these easy steps…
Polenta is a humble, yet oh-so-versatile cornmeal dish that can take on many forms – cream it, set it, deep-fry it or bake with it. Here, we used it to create a delicious crunchy crust for haloumi cheese. ALSO SEE: Haloumi & Swiss chard gozleme with honey-roasted grapes https://www.foodandhome.co.za/recipes/haloumi-swiss-chard-gozleme-with-honey-roasted-grapes Recipe and styling by Nomvuselelo Mncube Photograph by Dylan Swart
You’ve seen them, those social media influencers, the pro cooks, the home cooks, the health cooks, the dad cooks, the busy mom cooks, the varsity-just-learning-how-to-cook cooks…they’re all chopping,…
Delight yourself this week with these delicious fried fish and tortillas, paired with fennel slaw and sour cream, a meal that is both quick and delicious. Recipe and styling by Sarah Dall Photograph by Myburgh du Plessis ALSO SEE: Beer-battered fish goujons with fried baby marrows and pesto sour-cream sauce https://www.foodandhome.co.za/recipes/beer-battered-fish-goujons-with-fried-baby-marrows-and-pesto-sour-cream-sauce
When it comes to delicious probiotic superfoods, kimchi – a Korean fermented condiment – takes the cake. If you’re a health nut, then you’ll know that fermented foods…
A sourdough starter normally takes 7 days to prepare, but we’ve made the process quicker and easier using instant yeast. CLASSIC GIN & TONIC Makes 2 EASY 5 mins What you need ice cubes 60ml (¼ cup) Tanqueray N0 Ten gin 120ml tonic water freshly cut grapefruit slices, to serve How to do it In each of two gin glasses filled with ice, place 2 tbsp/1 pony tot measure Tanqueray N0 Ten. Top up each glass with 60ml (¼ cup) tonic water, add the grapefruit slices and serve with the sourdough scones. ALSO SEE: Avocado and feta on sourdough toast https://www.foodandhome.co.za/recipes/avocado-and-feta-on-sourdough-toast…
Who doesn’t love the tangy flavour and chewy texture of sourdough bread? Beyond its delicious taste and artisanal appeal, sourdough boasts an array of potential health benefits that…
Sinenhlanhla Ndlela left a promising television career to launch Yococo, a guilt-free dessert experience that prioritises lactose-intolerant individuals’ wellbeing. After eight months of determined effort, Yococo emerged as a dairy-free, artisanal ice cream company, with its inaugural offering, cookies and rooibos-flavoured vegan ice cream, gracing the shelves of the renowned Rosebank Market in Johannesburg. But the reality of building a business proved to be different from her initial expectations. Sinenhlanhla once candidly admitted, ‘My first year in business was challenging yet enjoyable. Filled with doubt, I found it intimidating to confront the hurdles before me. I began with lofty aspirations, only…
The last time we heard from Hendrik Pretorius was in mid-2020 when he was wowing Lisbon’s foodies with his cakes and desserts that were being served at Simpli…