Who needs cutlery when the spoon is the snack? These crackerbread spoons topped with watermelon preserve, creamy gorgonzola and pops of balsamic caviar are the kind of bite-sized brilliance we live for. Sweet, savoury and seriously chic — this one’s made for impressing. ALSO SEE: Preserved lemon, rosemary and garlic roasted lamb with baby hasselback potatoes https://www.foodandhome.co.za/recipes/preserved-lemon-rosemary-and-garlic-roasted-lamb-with-baby-hasselback-potatoes
Looking to feel more energised, sleep better, and improve your overall health—without cutting out all your favourite foods? The pro-metabolic diet might be the gentle nudge your body…
From gracing the country’s finest kitchens to viral cook-alongs, building a business and publishing a cookbook, there’s nothing ordinary about Chef Ollie. He has an appetite for life, and we’re here for it! Read more about Chef Ollie in our Winter issue that is now on sale! Three lucky readers stand a chance to win a copy of Freestyle Cooking with Ollie! Entries close 29 August. Ts&Cs apply.
With origins dating to Sassanid Persia, mouhalabieh is a much-loved dessert across Lebanon. Similar to flan, the final texture of this milk-based dessert should not be as firm…
We love a good salmon moment, and this one is seriously next-level. A crust of liquorice and black garlic adds depth and drama (in the best way), while the buckwheat salad brings freshness and crunch. It’s unexpected, a little fancy, and totally doable for your next dinner party or midweek flex. Recipe, styling and photograph by Katelyn Allegra Assisted by Cassandra Upton
Our Taiwanese-inspired Mongolian beef with noodles will have you in and out of the kitchen in under 30 minutes, a perfect dinner for busy weeknights! Sweet & sticky…
Ever thought of turning your table scraps into something sensational? As food waste becomes a growing concern around the world, the kitchen has become a place of both creativity and climate action. In a recent article that we shared on how restaurants are serving sustainability this year, it discusses the concern of food costs that are continuing to rise and profit margins tightening, leaving South Africa’s restaurant industry to urgently respond and innovate. With food expenses making up as much as 40% of a restaurant’s overhead, reducing waste is no longer just an environmental concern; it’s a business…
As we embrace the rainy season there’s no better way to lift your spirits than a hearty dessert. Enjoy these apple pie turnovers with your loved ones this…
Anne Burrell, the larger-than-life chef known for her signature spiky platinum hair and fiery energy in the kitchen, has passed away at the age of 55. The Food Network star was found unresponsive at her Brooklyn apartment early Tuesday morning, and was later pronounced dead at the scene by emergency medical services. Her family has since confirmed the heartbreaking news, though no official cause of death has been disclosed. Burrell’s death has stunned the culinary community and her millions of fans around the world. She was best known for hosting Secrets of a Restaurant Chef and co-hosting the hit series…
Huevos rancheros, also known as Mexican eggs, will add magic to every morning! ALSO SEE: Dukkah-sprinkled poached eggs with zucchini fritters and crispy prosciutto https://www.foodandhome.co.za/recipes/dukkah-sprinkled-poached-eggs-with-zucchini-fritters-and-crispy-prosciutto-2