For the 1st time in South Africa, two independent “LOCAL” restaurants will collaborate in a pop-up. The Local Kitchen Co in Bryanston will be hosting The Local Grill as a pop-up in the evenings, starting from the 3rd of May, for a limited period. “As far as I know, this is an industry 1st”, says Steve Maresch, owner of the iconic THE LOCAL GRILL in Parktown North. “The Local Kitchen Co, owned by Piers Proctor and Ashleigh Milne, is a well-established, popular eatery in Bryanston and are ideal partners to execute our menu exactly to the standards we require. The…
Nestled beneath Lion’s Head and surrounded by ocean views, the President Hotel, Cape Town, and their executive chef, invites food and wine lovers alike to indulge in a…
Introducing Schweppes Flavours – a range of sophisticated, ready-to-drink alcohol-free blends which will bring festival flair to any occasion. More and more South Africans are turning to mocktails during social occasions and Schweppes Flavours mocktail offerings meet that need, bringing together the balanced taste and carefully crafted bubbles true to Schweppes’ heritage of quality. Created by master mixologists, there are two refreshing blends to invigorate the most refined palates. Schweppes Mojito is a delicious blend of lime and mint flavours. Experience alchemy expertise with this exotically tangy beverage. Schweppes Tropical Sunset is a sensational and unique bouquet of citrus flavours,…
Your one-stop, one-shop dinner inspiration for the week ahead. We love that most of these meals make enough for lunch the next day too! Lentil pasta with leeks…
Print Recipe Koeksisters Serves: 36 Cooking Time: 50 mins plus overnight for the syrup Ingredients SYRUP 1,25kg sugar 750ml (3 cups) water DOUGH 560g cake flour 15ml (1 tbsp) baking powder a pinch of salt 30ml (2 tbsp) butter 1 large egg 375ml (1½ cups) milk oil, for deep frying Instructions 1 For the syrup,
For this recipe you will need: tomatoes, onion, ciabatta loaf and fresh basil leaves. Recipe and styling by Nomvuselelo Mncube Photograph by Dylan Swart Serves 4 EASY 1 hr 15 mins Preheat the oven to 190˚C. Line 2 baking trays with baking paper. Arrange 6 halved tomatoes and 1 peeled and chopped onion in one of the trays. Drizzle with olive oil and Worcestershire sauce, and sprinkle with 1 tsp white sugar. Season to taste with salt and freshly ground black pepper. Roast in the preheated oven until soft, 40 – 45 minutes. While the veggies roast, cut ½ ciabatta…
The BEST French onion soup recipe ever! Recipe and styling by Nomvuselelo Mncube Photograph by Dylan Swart
Hugo Uys’ bio pic by Karl Simone By Naveen Duwadi Each month, Chef Hugo dives into the best of the ever-changing NYC food scene, offering up his top 5 restaurant discoveries. Going along for the ride, he’ll interview a noted South African celebrity, getting to know them over great food and delicious conversation. Want to eat and drink like a New Yorker? Keep your eyes on this page. [The Guest] In Conversation with Farah Fortune Industry change-maker and founder of the PR firm, African Star Communications, Farah Fortune is a champion of fellow female-led companies, using her tout, skill and gravitas to…
Your one-stop, one-shop dinner inspiration for the week ahead. We love that most of these meals make enough for lunch the next day too! Easy tacos Make up…
Giant gooey Easter egg cookie Nothing says hoppy Easter like this giant Easter egg cookie! https://youtu.be/VnjG4dDVaA8 ALSO SEE: Easter desserts to indulge in over the long weekend https://www.foodandhome.co.za/recipes/easter-desserts-to-indulge-in-over-the-long-weekend Recipe and styling by Claire Ferrandi Photography by Dylan Swart
Want not? Waste not! We leave no stone unturned and potential craft un-upcycled! Nestle your Easter treats in these pretty baskets woven from old paper gift bags. By…