Reimagine your leftovers and left-outs for the prettiest Easter decorations ever… WORDS AND STYLING BY SARAH-JANE WILLIAMS PHOTOGRAPHS BY KATELYN ALLEGRA WHAT YOU NEED white and brown eggs carpenter’s nail 500ml (2 cups) water 2 tbsp vinegar muffin pan/small bowls, to dye (use items you don’t mind staining) liquid food colouring, in hues of your choice wooden sticks/spoons, to stir disposable gloves paper towels STEP ONE For edible eggs, boil the eggs in a pot of water on high heat for 8 – 10 mins. Drain the water and allow the eggs to cool completely before dyeing.…
Serves 4 EASY 30 mins Preheat the oven to 230˚C. Place 2 x 240g roasting vine tomatoes and 2 red onions, peeled and sliced into wedges, on a…
If you don’t have access to your favourite magazine in print format during these trying times, don’t stress. We’ve got your back! We’re giving you a 70% discount on a single-copy digital subscription to the April issue of Food & Home Entertaining! Click here to get 70% off a digital copy of our April issue now! After you have received your payment confirmation, please follow the steps below: Go to www.magsathome.co.za Click on “Login” (top right-hand side corner) Enter your surname and subscriber code (you will have received your subscriber code when you completed your order) Click on the “Login” button and…
Honey, lime and ginger espetada Absolutely delicious! With a take on Asian and Portuguese fusion, this Honey, lime and ginger espetada is a must try! TOTAL TIME: 1…
In tribute to International Whisk(e)y Day on March 27, we spoke to Dr Bill Lumsden, director of distilling, whisky creation and whisky stocks at The Glenmorangie Company. He is a pioneer in maturation techniques, and today is as excited about single malt as he was when he took his first sip in 1984. BY MALU LAMBERT PHOTOGRAPH SUPPLIED “Single malt, in comparison to blended whisky, is more distinct and idiosyncratic,” says Dr Bill Lumsden, his Scottish vowels bending pleasantly over the word “idiosyncratic”. He may as well be describing himself – he’s famously leftfield in his approach to whisky making.…
An iconic South African estate based in Franschhoek, Anthonij Rupert Wyne needs little introduction. However, what many wine lovers don’t realise is just how far this famous estate’s…
Locally farmed trout is quick and easy to prepare. Ask your fishmonger to pin-bone the fillets for a completely boneless experience that’s popular with the whole family. Also an elegant choice for a dinner party. PAIRED WITH: Cape of Good Hope Serruria Chardonnay Cape of Good Hope recipe series by Ilse van der Merwe (thefoodfox.com) Photographs by Tasha Seccombe
With a little inspiration from Italy, everyone’s favourite South African braaibroodjie gets a welcome upgrade! Using oven-roasted tomatoes, fresh mozzarella and a sourdough/ciabatta loaf, these braaibroodjies pack a…
March right up; some delectable drops have arrived on the shelves—offering incredible value. Chateau Del Rei Sparkling Dry, R74.99 for a 6-pack Chateau Del Rei, sparkling wine in a can, has just introduced two new bubblies to their range to accompany the original sweet sparkler. Made in a brut style with predominantly chenin blanc. It’s fruit-forward, unfussy and has just the right amount of fizz; perfect to take outdoors on a picnic, or to lounge around the pool with—the relatively low alcohol content of 7% makes it quite quaffable too. Pair it with: Sweet potato pizza with olives, ricotta and prosciutto…
We used an old chocolate tin as a bento box. Recipe and styling by Dashania Murugas Photographs by Dylan Swart