A lovely snack, perfectly paired with a glass of sherry! These savoury rosemary scones with chicken liver pâté are a guaranteed crowd-pleaser. You can make the pâté a day ahead, but the scones are best served hot and fresh from the oven. ALSO SEE: Caramelised onion, cheddar and pesto scones Recipe and styling by Claire Ferrandi Photograph by Dylan Swart
It’s time for Food&Home to roll out the red carpet again for the best of the best in local food products! We’re offering South African food brands the…
Gqeberha circa 2011. Two young students, Allan Bezuidenhout and Simoné Vosloo independently enrol at Capsicum Culinary Studio’s Nelson Mandela Bay campus. A few days later they find themselves in the same practical class and, while the mutual attraction is almost instant, it takes Bezuidenhout a few months to build up enough courage to ask Vosloo out on a date. The couple graduate in 2012; Bezuidenhout takes Vosloo surfing, pulls an engagement ring from out of his wetsuit, and proposes. A year later they get married. Flash forward two years and after working in the corporate world and saving up their…
As the seasons change and we usher in the cooler weather, families are on the hunt for cosy spots with a little something for everyone. The anticipation for…
Michelin star Chef Phil Carmichael will open his debut South African restaurant in June 2024 in the heart of Stellenbosch. The restaurant will combine French technique with incredible South African produce. Ingredients will be sourced from purveyors who share a similar philosophy with the chef. This philosophy includes integrity and a commitment to producing good quality food. The corner of Mill and Church Streets is the soon-to-be home of Chef Phil Carmichael’s new bistronomy-style1 restaurant. Located in Stellenbosch’s historic central quarter, in view of the Mill Stream Monument, Mill St Bistro will be where bistro dining, contemporary design and a…
Preserved lemon, rosemary and garlic roasted lamb with baby hasselback potatoes recipe is perfect for a Sunday lunch! Save this recipe for the weekend. Enjoyed this preserved lemon,…
Spice things up with Nthabi Seemela’s delicious peri-peri chicken livers. It’s a South African classic that never disappoints! View this post on Instagram A post shared by Food&Home (@foodandhomesa) ALSO SEE: Nthabi Seemelas delicious lamb riblets recipe https://www.foodandhome.co.za/features/nthabi-seemelas-delicious-lamb-riblets-recipe
Chillies burn your tongue and take their revenge the next day, yet people love them. Why, asks Lorraine Kearney. Few foods have the status of chillies. They’re loved and…
Making waves in macadamias, Premier Nut has recently launched a range of 3 different categories of value-add macadamia branded products, including Sutton Pressed, a cold pressed macadamia nut oil. As a tribute to the company’s founders, Alan and Jeanette Sutton, Sutton Pressed pays homage to the founding family name. Alan and Jeanette have been integral to the macadamia nut industry for over 25 years and their deep-rooted knowledge and passion for the industry are undeniable. Their hard work and unwavering commitment has culminated in the establishment of over 17 macadamia nut farms spread across the lush, sub-tropical regions of Mpumalanga…
As the chill of winter sets in, there’s no better way to warm up than with a delicious, hearty curry. Johannesburg, with its rich cultural tapestry, offers a…