(Rizzoli International Publications, R498) The world-renowned ceramic cookware and culinary tools manufacturer Le Creuset has recently launched another sterling cookbook. Focusing on authentic French cuisine, this title takes you on a culinary journey through all the great epicurean cities in France, like Bordeaux, Dijon, Normandy and Fresnoy-le-Grand, the quaint town where Le Creuset’s first factory still operates. Evocative images of dishes – each wonderfully styled with colourful Le Creuset products – invite you to try the recipes for yourself. And, to top it off, the neat conversion charts, index and list of quality cookware, utensils and pantry items take this…
(New Media Publishing; exclusively available at ambeloui.co.za for R450) From the vineyards of the Ambeloui wine estate in Hout Bay, Cape Town, comes Ann Christodoulou’s first publication, What’s…
To celebrate national Heritage Day and mark the official re-launch of the Lanzerac Hotel & Spa, we will be hosting a special dining experience, showcasing a wide selection of unique dishes from each of our dining venues on Monday, the 24th of September 2018 from 11h00 to 17h00. Guests will be welcomed with a glass of Lanzerac MCC and canapés and can spend the day savouring wholesome food whilst roaming between the newly renovated Manor Kitchen, Taphuis and Craven Lounge. In the Manor Kitchen, guests will be treated to classic dishes reimagined with a modern twist, the Craven Lounge will…
International Pinotage Day, dedicated to South Africa’s own unique grape varietal, is celebrated annually on the second Saturday in October and what better way to mark this auspicious…
This recipe forms part of our feature on Garth Almazan’s eatery, Leeto, in Paternoster, in our October 2018 issue.
Caramelised plantain with hibiscus-flavoured sorbet This recipe forms part of our Épicure feature in our October 2018 issue.
Gin and tonic cocktail Gin and tonic is always a good idea, especially after a long day! INGREDIENTS Handful crushed ice 60ml (¼ cup) gin 10 fresh raspberries 500ml (2 cups) tonic water Small handful edible flowers, to garnish Fresh mint sprigs, to garnish METHOD FILL two Copa de Balon glasses with the crushed ice. Divide the gin between the glasses. ADD the fresh raspberries (5 per glass) and top with the tonic water. GARNISH with the edible flowers and fresh mint sprigs. Serve immediately. Made this Gin and tonic cocktail recipe? Tag us @foodandhomesa #cookingwithFH on Instagram…
Franschhoek’s award-winning Lust Bistro & Bakery celebrates five-year milestone Situated in the folds of the peaceful Vrede en Lust wine estate in Franschhoek, Lust Bistro & Bakery is…
The greatest Stellenbosch wine estates are making their way to Joburg for the first-ever Stellenbosch Wine LIVE in Joburg, presented by Pick n Pay. The three-day wine, food and lifestyle event is set to take centre stage at the Wanderers Club on 5, 6 and 7 October 2018. Stellenbosch Wine LIVE in Joburg will be a relaxing three days where visitors can taste wines from Stellenbosch’s top 40 Estates and engage directly with the owners and winemakers for the stories behind their award-winning wines and wineries. Visitors can also look forward to live entertainment and the Gourmet Food Lane, which…
This prawn, pumpkin seed, pomegranate and avo salad with lemon curd dressing is perfect for summer entertaining. Serve it as a light lunch or a braai side. Recipe…