Food editor Leila talks ‘squandwich’ What makes a food editor tick? Well firstly we are all slightly mad, no wait, scratch that, I think ditzy would be the preferred term. Yes, ditzy. We have our very certain likes and dislikes. We all have a certain type of food that makes us sigh with pleasure. I myself like to partake of an assortment of Middle Eastern style nibbles – platters filled with fresh herbs, dips and bread and bitty eating. Yes please, I will have some more of that baba ganoush, more please, more. So as a food ed, what’s the…
By Rosanne BuchananIt was a bit of a last-minute flurry – an email had gone amiss and the PR was calling to check if Food & Home was…
Head north for one of the best game viewing experiences in the country By Rosanne Buchanan Where is it? Madikwe Hills Private Game Lodge in the Madikwe Game Reserve, North West How to get there? A four to five-hour drive from Johannesburg but there’s also the option of a 50-minute flight. Best-kept secret? A true African ‘safari’ experience right on our doorstep. It’s definitely off the beaten track, with roads that make the journey a challenge. But, for those who enjoy the thrill of off-roading in their SUV, when you reach the reserve there is still a good game drive’s…
For food and wine aplenty, set to an incredible backdrop, there’s no need to travel any further than our own backyard. By Dominique Brown [wp_gmaps lat=”-33.925628″ lng=”18.411326″] With…
True to tradition, eggplant is the star of this Lebanese baba ganoush. Cooking in the oven gives the vegetables a soft smokiness and delicious, slightly crispy skin. Perfect for a filling, no-meat lunch or dinner.
Roasted tomato hummus is a great condiment to use with almost anything. Bread, veggies, and nuts will become especially delicious when accompanied by this hummus. A great twist on…
Print Recipe Chunky falafel bites Serves: 4 Cooking Time: 25 mins Ingredients 1 x 410g tin chickpeas, drained and rinsed 10ml (2 tsp) ground cumin 5ml (1 tsp) ground coriander 1 garlic clove, peeled and chopped 45ml (3 tbsp) olive oil, plus extra for frying 100g fresh flat-leaf parsley, chopped a squeeze of lemon 60ml
Joojeh kabab, aka chicken kebabs with lemon and saffron, is a fragrant and flavourful dish inspired by Persian cuisine. The tender lightness of chicken is perfect when lightly spiced…
TO DRINK: Earthy lamb loves Cabernet Sauvignon but the citrusy bite of the pickle needs the sweetness of some fruit, so try your Cab with a splash of plummy Merlot.
Grilled linefish with ghooreh is a Persian-inspired, full of exotic flavours. ‘Torshi’ (pickles) is an important element in Persian cuisine. Pickles are eaten with most meals, together with a…
Print Recipe Baby aubergine tempura with a sweet chilli dipping sauce Ingredients 170g flour 30ml (2 tbsp) cornflour a pinch of salt 375ml (1½ cups) sparkling water vegetable oil, for deep frying 12 baby aubergines, quartered or halved Sweet chilli sauce 60g (about 4) long fresh red chillies, trimmed 1 garlic clove, peeled 180ml white