Vinimark is celebrating its fourth decade of supporting the growth of South African wine, and enters its fifth decade with a renewed sense of purpose and a new visual identity to match. This evolution is more than a ‘refresh’, it’s the result of considerable internal reflection and a shared ambition to consistently improve for the benefit of the partners, employees, and the communities Vinimark serves. It serves as a visible expression of who Vinimrk has become and the values that will guide the company in future. Since 1985, we’ve grown by staying close to the people we work with,” says…
If you’re looking to impress your friends with very low effort or just want to treat yourself, then this is the recipe for you! These croissants will look…
Acclaimed Chef Tempelhoff announces a new addition to the FYN Group, set to welcome diners on the iconic Boschendal Estate later this year. New Restaurant Alert Boschendal Estate is excited to announce its welcoming of the soon-to-open Arum Restaurant: A fire-focused restaurant lauded by FYN Group, led by none other than the chef-founder Peter Tempelhoff, culinary director Ashley Moss, and sommelier and service director Jennifer Hugé. When I think of the valley, I think of lilies,” says Tempelhoff, referencing the arum lily — the restaurant’s namesake and a flower native to the Cape. “For me, Arum is about honouring the…
Tails are sure to wag as Cape Town’s most pampered pooches return for an afternoon of canine cuisine. Following the successful sold-out event in May, the President Hotel…
Looking for a quick and satisfying dinner that doesn’t skimp on flavour? This vegetarian noodle stir fry with hoisin sauce is a weeknight hero. Packed with colourful veggies, a hint of chilli, and finished with a glossy drizzle of hoisin, it’s a fuss-free dish that delivers bold taste in under 30 minutes. Also See: Spinach, broccoli, and peanut stir fry https://www.foodandhome.co.za/recipes/spinach-broccoli-and-peanut-stir-fry
Edible flowers can be used in many dishes, from novel pickles to beautified cocktails. Many of them have a nuanced flavour profile that can really elevate your dish,…
If you’ve ever prepared a meal only for your child to push it away without even taking a bite, you’re not alone. Many children go through a phase where they become selective about food. While it can be frustrating (and sometimes worrying), in most cases, picky eating is a normal part of growing up. The good news? There are ways to help your child build a positive relationship with food. Why children become fussy with food According to dieticians, fussiness is especially common in toddlers and preschoolers. It often starts when children begin to realise they have choices and…
This indulgent salad pairs tender pork neck with creamy burrata, juicy nectarines, and crisp greens for a show-stopping dish. A sweet mustard glaze enhances the pork with a…
You’ve come to the end of the mayo jar. There’s enough for a little something, but you’re tempted to toss it and crack open a new one instead. We’re here to stop you. Don’t even think about wasting that last bit of precious flavour; there are clever ways to turn every last dollop into something delicious and useful. Here’s how to give that almost-empty mayo jar new life in the kitchen. 1. Shake up quick dressings This pantry staple can be your secret weapon for flavour-packed dressings, made in the blink of an eye. Add a splash of olive oil, lemon…
This rainbow burrito bowl makes for the perfect vegetarian lunch! Made this rainbow burrito bowl? Tag us @foodandhomesa #cookingwithFH on Instagram Also See: Vegan choc chip skillet cookie