Sarah Phillips is a sweet 16-year-old from Trinityhouse Randpark Ridge. Currently in Grade 11, she recently spent a week in the F&HE offices, catching a glimpse of the behind the- scenes action to help her focus her future career in the culinary industry. She inspired our Easter baking with these delicious homemade cinnabunnies… “I began to notice the food industry about two years ago when my passion for food was ignited by shows like MasterChef. I am interested in learning more about the business side of things, like food retail.” While Sarah enjoys school subjects English and Biology, she’d love…
If you’re looking for something a bit more out there than just popping a hot cross bun into the toaster, look no further than vanilla and cinnamon spiced…
Hubbard squash slices with a cinnamon and nut crust are the perfect unusual dish for an afternoon tea. The cinnamon and nuts make for a delicately spiced and crunchy topping on the tender squash Recipes and styling by Illanique van Aswegen Photograph by Adel Ferreira
Drinks trolleys have made a stylish comeback and are wheeling their way into your bar, living room and office… Hey, roll it wherever you want it! By Heather…
Get ready for a delicious flavour experience. Fragrant roasted aubergine halves lentil coconut curry smell heavenly, thanks to the aromatic spices, and taste just as amazing. Recipe and styling by Claire Ferrandi Assisted by Nomvuselelo Mncube Photograph by Annalize Nel
On the West Coast highway, between Paternoster and Cape Town, lies the quaint dorpie of Darling. Home to Tannie Evita and the wild daisies, but also a must-stopover…
Pumpkin soup with cinnamon croutons Serves: 4 Time: 1 hr In a medium pot, heat a glug of olive oil over low heat. Add 1 peeled and diced onion, 2 peeled and minced garlic cloves and a small handful fresh rosemary leaves. When the onion is soft and translucent, add 1kg diced pumpkin. Add vegetable/chicken stock to just cover the pumpkin and simmer until the pumpkin is tender, 50 minutes. Once tender, blitz the soup with a hand blender or standing blender and season to taste. Stir in 250ml (1 cup) fresh cream, 15ml (1 tbsp) cinnamon and add a…
Though spring might mean the start of the warmer months (and the festive season right round the corner…), sometimes our bodies don’t experience this shift, and instead of…
This bread is great on your cheeseboard and goes especially well with goat’s cheese and Gorgonzola. Walnut and prune plaited bread is that perfect blend of sweet and earthy flavours.
The best thing about these flavoured Italian rolls is how easy they are to customise. Fill them with any flavours you like. This dough can also be used successfully…