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    a good grilling
    In Features

    A Good Grilling with Woolworths

    The braai is here to stay, of that there’s no doubt. The connection to a simpler time, a primal past, a companionable coming-together is powerful. Accompanied by the best ingredients available – from Woolworths, of course, it’s a no-brainer. And so it Begins Every continent and every culture has tried to claim the origin of the braai. The Americans shout the loudest, suggesting formal grilling originated there in 1769, when George Washington coined the phrase “barbicue”. In fact, the word “barbecue” comes from the Spanish word for a skottel (barbacoa), and has South American origins, when colonialists noted the curious…

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    Candice
    In Features

    Get to know Candice Bodington

    The Food&Home Awards are nearly here (published in the September issue of Food&Home) and we want you to get to know the judges! Candice Bodington, more commonly known as Candibod is a foodie, content creator and social media boffin from Cape Town. Read more to get to know her and find out what makes her tick So, tell us Candice Bodington, how did you get started in food and content creation? While studying nutrition and Instagram entering the scene, I found myself sharing meals and helpful information about nutrition on the platform which in time, became what we call content…

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    In News and trends

    Allesverloren Wine Celebrates 150 Years

    Iconic Allesverloren Wine Estate celebrates 150-year milestone Riebeek Kasteel, South Africa, August 2022: South Africa’s iconic Allesverloren Wine Estate this year marks a truly rare and historic milestone, celebrating with the release of a new wine. It was 150 years ago that the Malan Family acquired the land that has been under its custodianship ever since. A host of pioneering successes was set in motion, including high-level representation in directing South Africa’s wine industry for many years; the establishment of Portuguese wine grape varieties in South Africa; and, the establishment of one of the most beloved global wine brands. This…

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    Maple-roasted parsnip soup with dukkah-dusted parsnip crisps
    In On shelf

    Maple-roasted parsnip soup with parsnip crisps

    This maple-roasted parsnip soup with golden parsnip crisps is the perfect soup for a dinner party! Maple-roasted parsnip soup with parsnip crisps Serves 10 | TOTAL TIME 1 hour 10 minutes PARSNIP CRISPS 4 large parsnips, peeled 80g salted butter, melted 50g brown sugar 50g dukkah PARSNIP SOUP 900g parsnips, washed and chopped 50g salted butter 60ml (¼ cup) olive oil 1 large onion, peeled and chopped 100g maple syrup 200g potatoes, peeled and cubed 1,5L chicken stock salt and freshly ground black pepper, to taste METHOD TO make the parsnip crisps, preheat the oven to 200°C and line a…

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    Flu-busting foods
    In Healthy recipes

    Flu-busting foods for the colder months

    Your best defense against colds and flu this winter could be your food. Keep infections at bay with  these nutritious and delicious flu-busting foods! Flu-busting Food to keep colds at bay! By Tanya Kovarsky  Recipe and styling by Anna Monali  Photograph by Mark Green It is said that prevention is better than cure and, considering there is still no cure for the common cold, perhaps our best line of defence is to build up our immunity so that we don’t succumb to infection. Good news is that one of the most effective ways to prevent colds and flu is by…

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    winter warmers recipe roundup
    In Entertaining

    Classic Winter Warmer Recipe Roundup

    Unfortunately we aren’t out of the park just yet, summer is still a few months away. Until then, we have rounded up some fabulous classic winter warmers for you to try out! These recipe compilation features a mixture of fun recipes to try out for various occasions, whether it’s a simple dinner for two, a family gathering or celebratory weekend lunch, we’ve got you covered! Winter Warmers: Drinks Starting off with a classic of note, Glühwein is a warm mulled wine best enjoyed in the winter months. Originating in Germany and usually made during the Christmas months, Glühwein can…

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    Avo guac
    In Features

    Spicy Chunky Guacamole Recipe

    Spicy Chunky Guacamole Recipe South Africans like their guacamole chunky … and, no, we don’t mean salad or salsa or sauce – we mean glorious green chunky guacamole. The key is a perfectly ripe, silky-smooth avocados, cut into bite-sized green cubes and simply seasoned with a little sea salt, freshly ground black pepper and a spritz of fresh lemon or lime juice. To that pristine perfection, add fresh herbs, grated garlic, crushed chilli flakes, leftover corn, diced pickles like gherkins or piquanté peppers, beans, chickpeas or peanuts. Even finely chopped fruit such as fresh pineapple and chargrilled nectarines add a…

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    how to pimp your picnic
    In Features

    Ideas for a perfect picnic

    With Spring just around the corner, we’re getting ready to spend more time in the blossoming outdoors. Whether you prefer to enjoy your time with tea in the garden, lazy picnics in the park or by soaking up the afternoon sun on the beach, use this definitive guide to host the perfect picnic. COMFORT IS KEY Up the ante and make your picnic a five-star affair… Roll out the red carpets: If your picnic is at home, move a Persian or heavy rug outside and scatter with cushions so people can sit comfortably. A couch is even more of a spoil!…

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    how to blind bake
    In How to

    How to blind bake a tart shell

    Blind baking is a simple process where a pastry shell is baked on its own before adding the filling. This prevents tarts and pies from getting unappetising soggy underbaked crusts.  Why do we blind bake? Blind baking ensures that your pastry case will be fully baked, golden and crisp. Tart shells can either be partially blind baked before adding a filling and re-baking (like a quiche), or they can be baked fully if adding an unbaked filling (like a chocolate ganache tart). Weights If you cook your pastry case in the oven as is, it can puff up and collapse.…

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    How to make nut butter
    In How to

    How to make nut butter at home

    We’re nuts for nut butter! This is everything you need to know to make your own delicious nut butter blends in the comfort of your home. Nut butters have seen a huge spike in popularity over the last few years, especially with the movement towards protein and plant-based foods. What if we told you that you can make nut butter at home that is tastier and cheaper than store-bought? It’s so simple to make that you don’t even need a recipe. So, what are you waiting for? Whip out your food processor and let’s get blending! STEP 1: ROAST…

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    homemade honeycomb
    In Features

    How to make Homemade Honeycomb

    Have you ever really wanted to make honeycomb, but are too intimidated to work with sugar? Well we are here to take you through the process you step by step showing you how to make the most delicious homemade golden honeycomb, perfect to snack on or to give as a gift! Homemade Golden Honeycomb INGREDIENTS 2 cups white sugar 1/2 cup honey 1/2 cup water 1 tbsp baking soda METHOD GREASE and line a 16x16cm cake tin. ADD the sugar, water and honey to a large pot over low to medium heat. STIR the mixture for 10-15 minutes until every…

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    Quick caramel sauce
    In Desserts

    How to make quick caramel sauce

    Making caramel sauce from scratch feels magical! You start with a grainy, translucent mess of sugar and water and end up with a golden, luscious and creamy caramel to drizzle over all sorts of sweet treats. Learn how to make a delicious and quick caramel sauce using just 4 ingredients to make sure you always have a jar ready and waiting for you in the fridge. How to make quick caramel sauce MAKES about 1 ½ cups INGREDIENTS 125ml (1/2 cup) fresh cream 100g butter 200g granulated sugar 200ml water Large pinch sea salt flakes (optional) METHOD HEAT the cream…

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    afternoon tea
    In Desserts

    Sweet treats for an afternoon tea party

    Get out your special china tea set, tiered cake stand and silver spoons – it’s time for some tea! Enjoy an afternoon tea with friends in the dappled sunlight under the trees with this picturesque range of floral and fruity sweet treats. Chocolate custard tarts with fresh berries These cute-as-a-button creamy chocolate custard tarts are quick to put together and are a deliciously decadent addition to an afternoon tea. Rosewater meringue kisses These pretty meringue kisses are light, crisp and sweet. Enjoy them as is or sandwich together with a luxurious raspberry and white chocolate ganache. Mini…

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    How to make hummus
    In Caxton

    How to make hummus from scratch

    Hummus is delicious served as part of a mezze feast or smeared into sandwiches, burgers, wraps or pitas. Using tinned chickpeas instead of soaked dry chickpeas makes this classic dip super creamy, and the addition of tahini adds depth of flavour with a distinct nuttiness. Adapt this basic recipe to make other flavours, like roasted red pepper, caramelised onion or harissa hummus.  How to make hummus from scratch INGREDIENTS 1 x 410g tin chickpeas 3 tbsp tahini 1 garlic clove Juice of 1/2 lemon 2 tsp ground cumin 3 tbsp fresh flat-leaf parsley (optional) 3 tbsp olive oil METHOD RINSE…

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    types of meringue
    In How to

    3 Types of meringue recipes

    Airy, light and sweet, who can resist meringue in any of its forms? We’ve put together a helpful guide explaining the difference between the three classic types of meringue – French, Swiss and Italian – along with some winning tips & tricks to perfecting each of these meringue recipes. The 3 types of meringue All three types of meringue are made by whipping together egg whites and sugar, but they differ slightly in their methods. French meringue French meringue has a light, crisp texture and is the easiest to bake and best-known type of meringue. Sugar is gradually added…

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