A new kind of seafood is making waves—lab-grown salmon. This innovative approach could be a game-changer in how we enjoy fish while caring for the planet. According to an article published by iol lifestyle, unlike traditional salmon, which is either caught in the wild or farmed, lab-grown salmon is made by cultivating real fish cells in a lab. It’s not a plant-based imitation—it’s actual salmon meat grown in controlled conditions. The result? Fillets that look, taste, and cook just like the real thing. Try this recipe: Salmon, cream cheese & olive tapenade wraps The process starts with a small sample…
Toffee apples are such a classic. The Food & Home Entertaining team cannot stop eating this delicious variation – almond-studded toffee apples. It is quick, easy and perfect for any…
Not only do citrus fruits make the best base for cakes and fancy cocktails, but they are also super versatile and can be used in other foods, drinks, and even DIY household solutions. Whether it’s lemons, naartjies, or even grapefruit, citrus peels are packed with natural oils, aromas, and natural compounds that make them incredibly useful. From natural bug spray to delicious homemade tea, here are 7 surprisingly useful ways to use citrus peels. How to use citrus peels 1. Candy them Citrus peels make for a delectable snack once the pith (that white, bitter stuff) is removed and they’re…
July is the perfect time for pruning, and we know you’ll be busy in your gardens this month, trimming back dead leaves and branches to make way for…
Forget the multiple-course meals—sometimes, the real magic of travel is in a pocket-sized snack. Humble, flavour-packed, and tied to local traditions, these bites are culinary souvenirs in their own right. From Japan’s iconic mochi to West Africa’s addictive chin chin, here are ten snacks that are worth crossing borders for. 1. Portugal: Pastel de Nata Golden and caramelised on top, custardy in the middle, and nestled in a flaky puff pastry shell—pastéis de nata are Portugal’s most beloved edible export. Created by monks in Lisbon’s Jerónimos Monastery in the 18th century, these tarts were once made to use up leftover egg…
Pumpkin plants are best known for their large orange fruits, but the entire plant has culinary and nutritional value, from seeds to stems. One often-overlooked part of the…
No more dry edges, sweaty plastic, or blue-green mould creeping in. Get the best out of your cheese, whether it’s an extra-mature chunk of cheddar or a wedge of soft creamy gorgonzola, by storing it properly. Cheese, in all honesty, is alive. It’s a beautiful process of preservation that deserves some extra loving care after it’s been bought from the store. Find the best storing methods for a range of cheeses below, plus what to do with the random bits leftover in the back of your fridge. How to store cheese properly Cheese, much like sourdough starter, is alive. It…
Golden, crunchy schnitzels meet creamy mashed potatoes in this comforting dish, finished with a sweet-and-tangy pink lady apple and onion pickle that cuts through the richness beautifully. It’s…
Whether you live in a small garden flat, a high-rise apartment with a balcony, or just have a few pots on a windowsill, you can turn your kitchen scraps into nutrient-rich compost, cleanly and (mostly) smell-free, right on your kitchen counter. Gone are the days of overpriced nursery compost and the guilt that comes with throwing away mouldy fruit or soggy veggies you never got around to eating. With this beginner-friendly guide to kitchen composting, you’ll help the planet and grow thriving plants, one bin at a time. Is composting really worth the effort? Not only is compost packed with…
Checkers Sixty60 drivers are winning hearts across South Africa — not just for speedy deliveries, but for their impressive dance moves that have gone viral. The TikTok user…