Gearing up for Heritage Day next week, we flip through Jan Braai’s Shisanyama: Braai recipes from South Africa (Bookstorm, R345) for some braai-time inspo. By Nicole Kemp From SA’s most-loved flame maestro Jan Scannell (better known as Jan Braai), comes Shisanyama: Braai recipes from South Africa. As the name suggests, this 200-pager is the ultimate collection of flamin’ hot recipes that are meant for the weber or braai. Specifically curated in celebration of National Braai Day (24 September), the recipes featured range from sapid side dishes – like, paprika and cheese potatoes, and Putu pap – to delicious desserts –…
Durban’s premier food festival, Durban Street Festival returns in September 2018, with a new venue, more flavours and more fun for the whole family. Between 28 – 30…
(Rizzoli International Publications, R498) The world-renowned ceramic cookware and culinary tools manufacturer Le Creuset has recently launched another sterling cookbook. Focusing on authentic French cuisine, this title takes you on a culinary journey through all the great epicurean cities in France, like Bordeaux, Dijon, Normandy and Fresnoy-le-Grand, the quaint town where Le Creuset’s first factory still operates. Evocative images of dishes – each wonderfully styled with colourful Le Creuset products – invite you to try the recipes for yourself. And, to top it off, the neat conversion charts, index and list of quality cookware, utensils and pantry items take this…
(New Media Publishing; exclusively available at ambeloui.co.za for R450) From the vineyards of the Ambeloui wine estate in Hout Bay, Cape Town, comes Ann Christodoulou’s first publication, What’s…
To celebrate national Heritage Day and mark the official re-launch of the Lanzerac Hotel & Spa, we will be hosting a special dining experience, showcasing a wide selection of unique dishes from each of our dining venues on Monday, the 24th of September 2018 from 11h00 to 17h00. Guests will be welcomed with a glass of Lanzerac MCC and canapés and can spend the day savouring wholesome food whilst roaming between the newly renovated Manor Kitchen, Taphuis and Craven Lounge. In the Manor Kitchen, guests will be treated to classic dishes reimagined with a modern twist, the Craven Lounge will…
International Pinotage Day, dedicated to South Africa’s own unique grape varietal, is celebrated annually on the second Saturday in October and what better way to mark this auspicious…
This recipe forms part of our feature on Garth Almazan’s eatery, Leeto, in Paternoster, in our October 2018 issue.
Caramelised plantain with hibiscus-flavoured sorbet This recipe forms part of our Épicure feature in our October 2018 issue.
Gin and tonic cocktail Gin and tonic is always a good idea, especially after a long day! INGREDIENTS Handful crushed ice 60ml (¼ cup) gin 10 fresh raspberries 500ml (2 cups) tonic water Small handful edible flowers, to garnish Fresh mint sprigs, to garnish METHOD FILL two Copa de Balon glasses with the crushed ice. Divide the gin between the glasses. ADD the fresh raspberries (5 per glass) and top with the tonic water. GARNISH with the edible flowers and fresh mint sprigs. Serve immediately. Made this Gin and tonic cocktail recipe? Tag us @foodandhomesa #cookingwithFH on Instagram…
Franschhoek’s award-winning Lust Bistro & Bakery celebrates five-year milestone Situated in the folds of the peaceful Vrede en Lust wine estate in Franschhoek, Lust Bistro & Bakery is…