If you are looking for a cost-effective and efficient way of preserving raw materials (that are often perishable), then fermentation is the way to go! This on-trend process is one of the many ways – other than freezing, canning, pickling or drying – that food can be preserved. The Big Six Kefir: It tastes a bit like drinking yoghurt, but kefir is actually a fermented milk drink and is full of probiotics and calcium. Sauerkraut: Made from cabbage and salt, sauerkraut is a good source of fibre and healthy probiotics. Kimchi: Sauerkraut’s Korean cousin, kimchi is also a fermented cabbage…
Hosting a get-together? These five fabulous finger foods are sure to wow the crowd – you’ll be the talk of the town! Make them a day ahead to…
Catching up after a busy week? Here’s what we’ve been up to… Scroll for: • New recipes • Competitions • Online features New Recipes Berry and almond tartlets Fougasse with orange zest and Herbes de Provence Black-bean brownies with peanut-butter icing Pumpkin, Gruyère and sage risotto Spicy liver pâté Honey-roasted pumpkin, barley and cranberry salad Competitions Win 1 of 4 bottles Auchentoshan Whisky worth R375 each A new way of cooking has arrived thanks to the De’Longhi Multifry Online features Think fast! July Foodie Trivia Plastic-Free: how to go green at the grocery store Kick-start your morning with these top…
Conscious eating starts with going green at the grocery store and, although there are many ways to do your bit, going plastic free is one approach that has taken the globe by storm. Currently one of the most trending searches on the Net, going #PlasticFree is at the forefront of a worldwide shift in becoming more mindful towards one’s impact on the planet. Here, we share a few tips on how you can lighten your load, aiding you in this journey to becoming an eco-warrior. CONVENIENCE IS (NOT ALWAYS) KEY It’s sad to say, but some retailers stock fruit like…
We will never knock a classic carrot cake; but sometimes, you just need something modern, fresh and inspiring to take your baking from 1919 to 2019. Here are…
Weekday mornings are always a rush but, with these tips, you won’t have to skip the most important meal of the day
This pumpkin, Gruyère and sage risotto is perfect as a side dish to meat or chicken, or served on its own as a starter. Recipe by Illanique van…
These berry and almond tartlets are the perfect treat over tea or coffee. Recipe and styling by Melissa de Villiers Photograph by Bruce Tuck
A wonderful and often forgotten French bread, fougasse is a beautifully shaped loaf that is typically associated with Provence, yet it can be found in other regions of…