(Hardie Grant Books, R508) In Greg and Lucy Malouf’s words, “the Middle Eastern diet (with some regional differences) is largely vegetarian: it relies heavily on vegetables and fruits, herbs and spices and complex carbohydrates”. The recipes in the beautifully styled and photographed book prove that vegetable-based dishes shouldn’t have to play second fiddle to animal protein. By no means a rigidly healthy collection of recipes, the dishes often happen to be packed with goodness, and balance is the overarching theme – eating seasonally and intuitively for vitality. On my ever-growing “to cook” list? Lebanese spiced chickpeas and eggplant with pita;…
(Orion, R520) Whether you’ve been having people over for years or the thought terrifies you, this beautiful collection of recipes and advice is a guide for effortless hosting.…
Hartiwood Food and Film Night Market is a feast for all the senses. The very best of local and international culinary cinema is paired with an elite artisan food and wine market. This year, the Hartiwood Food and Film Night Market takes place on 1 September 2018. WHERE? Less than an hour from Johannesburg and Pretoria, Hartbeespoort is blessed with natural beauty and agricultural abundance – all of which has resulted in a thriving artisanal food scene. It is also the epicentre of South Africa’s cinematic success story; Hartiwood films. This multi-award winning production company not only makes movies but…
Have you got your own signature salad? What makes it signature? A signature salad is all about the way you plate it, the flavour combinations and of…
Calexico is a brand-new Americana-style restaurant and vinyl lounge situated in 44 Stanley Ave, Milpark. The newly launched spot prides itself on the quirky décor, vinyl wall and the much-anticipated new menu designed and created by consulting Chef Robyn Timson-Moss. We pride ourselves on diversity and originality – inspiration hit when trawling through the names of great rock legends and flavorful food styles and genres – a perfect combo of music, eating and drinking. We have collected small pieces of things that inspire us and created a hearty and homely space for everyone to enjoy. Our menu is a vibrant…
Lientjie Wessels, the renowned South African artist and culinary icon, inherited her passion for food from her mother, who also taught her to think out of the box…
Savouring the tastes of South Africa’s unique culinary offerings is what dining at The Restaurant at Franschhoek’s Grande Provence is all about. This recipe forms part of our Grande Provence feature in our September 2018 issue.
The Compact geyser is an elegant and small geyser that is easy to install directly at the sink. What this means is that when you open a tap,…
Making home-made mayonnaise is a great way to use up any leftover egg yolks – and it’s super simple to do. Stored in a lidded jar, it will last about a week in the fridge. Recipe and styling by Claire Ferrandi Photograph by Dylan Swart
Perfect for quick and easy weeknight meals. Serve with a salad or greens of your choice. Recipe and styling by Claire Ferrandi Photograph by Dylan Swart