By Leila Saffarian, food editor So F&HE popped me onto a plane and decided to let me loose in the Mother of all Cities. Goodness… They are brave aren’t they? We could just smell a host of foodie delights happening down there and wanted in on some of the action – face-to-face. I assured all that I would be well behaved and need they really worry? CT is my hometown hood, my playground, my wild child town after all… I’ll cut straight to the chase. Jozi Town is gaining the most wonderful market culture (and man do we love it…
By Rosanne Buchanan “Welcome to the Vegas of Africa,” said the parking attendant as we (and 100s of visitors) descended on the casino complex. The last time I…
If you want to fake elegance but don’t have that much time, you’ll want to try sweet-potato röstis with smoked trout ribbons, crème fraîche and lemon. This gorgeous dish will only take 20 minutes, and is guaranteed to fool your diners into thinking you spent hours slaving over it.
If it’s getting colder, but you don’t want to go all-out on calorie-heavy comfort dishes, try this warm salad of garlicky white beans, buttery radish and fennel bulb.…
This bowl of nutritional power is the perfect antidote to a weeknight dip in energy. Essential green soup is not only quick, easy and delicious, it boasts a bowlful of wholesome goodness.
Steak dinner is always a hit, especially when it has the flavours of pan-fried sirloin with miso butter.
Print Recipe Roasted-tomato soup with cheese and herb dumplings Serves: 4 – 6 Cooking Time: 1 hour 45 minutes Ingredients Roasted-tomato soup 24 jam tomatoes, halved 2 whole heads of garlic 10 sprigs fresh thyme salt and freshly ground black pepper, to taste olive oil, to drizzle 30ml (2 tbsp) sugar 30ml (2 tbsp) vegetable
Polenta is a great ingredient to add to make a dish more filling, and the flavours in creamy Gorgonzola polenta with garlic and sage-roasted mushrooms make this a perfect dinner. Being vegetarian and low-carb are just added bonuses! Recipe by Claire Ferrandi Photograph by Dylan Swart
Move over, potato – carrots and beetroot are getting their mash on too! we’ve smashed, blitzed and blended some pretty original combinations, so go on and give them…
A quick and delicious winter starter that can double up as a main course.
Aubergines are wonderfully substantial veggies – they’re delicious and make you feel satisfied. Fragrant roasted aubergines with harissa and guacamole is the perfect filling, quick, and easy dinner.
Print Recipe Beery berry lemonade Serves: 6 Cooking Time: 20 mins Ingredients 350g frozen raspberries 220g (1 cup) sugar 250ml (1 cup) fresh lemon juice 1L (3 bottles) pale ale (we used Woodstock Brewery Bings Bru) crushed ice, to serve 2 chopped rose-geranium leaves, to garnish Instructions 1 Combine the raspberries, sugar and lemon juice