Your best defense against colds and flu this winter could be your food. Keep infections at bay with these nutritious and delicious flu-busting foods! Flu-busting Food to keep colds at bay! By Tanya Kovarsky Recipe and styling by Anna Monali Photograph by Mark Green It is said that prevention is better than cure and, considering there is still no cure for the common cold, perhaps our best line of defence is to build up our immunity so that we don’t succumb to infection. Good news is that one of the most effective ways to prevent colds and flu is by…
Unfortunately we aren’t out of the park just yet, summer is still a few months away. Until then, we have rounded up some fabulous classic winter warmers for…
You cannot go wrong with this quick, easy and oh-so-delicious sweet and sticky T-bone steak with blooming onions for dinner! For the Steak 1 cup soya sauce ⅓ cup Worcester sauce 3cm ginger, peeled and grated 2 garlic cloves, peeled and grated 110g brown sugar 4 x 250g T-bone steaks olive oil, to fry For the blooming onions 2 large onions, peeled 100g cake flour 1 tsp salt 1 tsp paprika ½ tsp ground cumin ½ tsp cayenne pepper ½ tsp freshly ground black pepper small handful fresh thyme + extra sprigs, to garnish 1 large egg ½ cup full-cream…
“Love will take you places” says Starbucks South Africa’s International Barista Champion hopeful Phuti Mmotla If there was ever a person to exemplify what it means to struggle…
Warm rooibos and raspberry cocktail A delicious alternative to the raspberry and rum cocktail we all know and love. They this wonder full winter delight of Warm rooibos and raspberry cocktail Recipe and styling by Nomvuselelo Mncube Photograph by Dylan Swart SERVES 8-10 | TOTAL TIME 25 mins INGREDIENTS 500ml (2 cups) water 500g sugar 4 cinnamon sticks 2 cloves 3 cardamom pods, crushed 200g fresh/frozen raspberries 2L boiling water 4 Rooibos teabags 100ml rum METHOD PLACE the 500ml water and the sugar in a medium pot over medium-high heat. Stir until the sugar dissolves. Add the spices and raspberries, and…
Marmalade bread and butter pudding Keep the cold at bay with this easy-to-make marmalade bread and butter pudding recipe. SERVES 6 | TOTAL TIME 1 hour 15 min…
Vegan avocado and lime tartlets With a nutty crust and a filling packed with flavour and zing these Vegan avocado and lime tartlets will have you asking ” is that vegan?” Recipe and styling by Sarah Dall Photograph by Myburg du Plessis MAKES 5 | TOTAL TIME 45 mins + overnight, to set INGREDIENTS BASE 100g pecan nuts 50g desiccated coconut 200g pitted dates 3 tbsp coconut oil, melted and at room temperature + extra, to grease FILLING 80ml (⅓ cup) coconut oil, melted and at room temperature 1 large avocado, peeled, pitted and roughly chopped 50ml (about 2 limes) fresh…
Onion tart Looking for ways to create healthy meals on a budget has become a way of life for most of us, considering the ever-rising food costs and…
Forage and Feast – SA’s only premium private label endorsed by a Michelin star chef Checkers is approaching the second anniversary of its premium private label range, Forage and Feast, the country’s only private label product range endorsed by SA’s first Michelin star chef. Launched in November 2020, Forage & Feast set the supermarket standard for premium food products and includes items typically only found at speciality delis and food emporiums. The unique range is also endorsed by South Africa’s first Michelin star chef, Jan Hendrik van der Westhuizen. “The quality, provenance, ingredients and attention to detail of the range is…
Baked kale salad with roasted sweet potatoes, spicy baked chickpeas and fresh pear A hearty autumn salad that’s packed with healthy ingredients and served with a lovely cashew…