Innholdsfortegnelse for November 2019 i Food & Home Entertaining

I can’t help but wonder where the current global shift towards plant-based eating will be in 10 years’ time. Will we look back on it as the crescendo of a wave that was soon quelled by the sea of sameness? Or will the movement have grown to such an extent that meat eaters will become the frowned-upon minority, relegated to restricted sections of restaurants, just as smokers are today? As with many internal debates I weigh up, I turned to history, which I believe is our greatest teacher and forecaster. While I was familiar with the teachings of the Hindu, Buddhist and Jain religions, which advocate compassion and a “no-kill” policy towards all non-human beings, I was less well versed on the literary and philosophical history of vegetarianism and veganism.…

• Guava is a tropical fruit that belongs to the myrtle family. The exact origin of the guava is unknown – researchers believe it originates from Central America and Mexico. • There are roughly 150 species of guava that can be found in tropical and sub-tropical areas around the world. • Guava tree bark is smooth and rust-coloured. In many cultures, the wood is used decoratively and the leaves are used for obtaining black fabric dye. The wood of a guava tree is also used for smoking meat. • A guava has 2. times the amount of fibre as an orange per 100g. • Guava is a source of vitamins A, B1, B2 and E, as well as copper, folate, manganese, potassium and phosphorus. • Due to its soluble fibre…

31 OCTOBER – 3 NOVEMBER JOHANNESBURG Don your festive best for the Glenshiel Christmas Fair! With more than 70 stallholders from all over the country, you’ll be spoilt for choice at this much-anticipated gathering. Offerings range from hand-crafted Christmas decorations, cakes, cookies and crackers to beautifully made bags and belts, gorgeous linens and ceramics. Guests can enjoy numerous food stalls and dine under the stars at the gala preview evening on 31 October. Tickets to the preview night are limited and cost R250 pp. General tickets are R75 pp at quicket.co.za. Children under 12 have free access, with an exciting activity area provided for them. Regretfully, your four-legged furry friends are not allowed entry. Visitors are encouraged to use Uber or Bolt due to limited parking; and SnapScan, Zapper and…

Frank Meaker is the cellar master of Org de Rac. Not only was it one of the first organic wine farms in SA, it’s also one of the first to use vegan winemaking practices. Frank studied winemaking and viticulture at Elsenburg Agricultural Training Institute in Stellenbosch and has been working in the wine industry for over four decades. “I’m married to Bessie and we have two kids, Cato (28) and her brother De Vos (27). Both are vegans, would you believe,” smiles Frank. YOUR THOUGHTS ON THE VEGAN WINE TREND? Personally, I won’t be going vegan soon as traditional braai and French cheese are part of my DNA. But, anyone in the food and drinks business would be foolish not to give it consideration. The growth of veganism among the…

LEMONY CHARGRILLED LEEKS WITH BURNT SAGE BUTTER Serves 6 as a side dish EASY 20 mins WHAT YOU NEED 4 x 200g punnets baby leeks, washed and cut in half lengthways 2 tbsp olive oil 100g salted butter 8 fresh sage leaves lemon juice and rind, to serve HOW TO DO IT 1 Heat a griddle pan over high heat. Drizzle the baby leek halves with the olive oil then, working in batches, arrange them cut side down in the hot pan. Grill until charred in places, about 5 minutes per side. 2 While the leeks are grilling, melt the butter in a medium saucepan placed over low heat. Once melted, increase the heat to medium and bring to a simmer. Continue to simmer until the butter takes on a…

The McCormick Flavour Forecast, which identifies top trends on the global food scene, has predicted East Africa will be serving up the next hot food for cool people. Since they accurately predicted the rise of Middle Eastern sauces, Peruvian fine dining and Mexican mescal, it’s safe to say their taste tips are worth noting. East Africa is a large and deliciously diverse region with two distinct epicurean areas: the countries within the Horn of Africa – Ethiopia, Eritrea, Djibouti, Somalia, Sudan and South Sudan – have many culinary commonalities; while further south in Tanzania, Uganda and Kenya, there’s another shared set of ingredients, cooking methods and recipes. Throughout the Horn of Africa, the staple carbohydrate is a fermented flatbread known as injera in Ethiopia and Eritrea, canjeero in Somalia and…

Perfect as an afternoon pick-me-up or an on-the-go snack, Clover Cubitos are ready-to-eat, bite-sized cheese cubes made from 100% all-natural Clover Cheddar. The oh-so delish cheese cubes ooze all the goodness of essential nutrients such as protein and calcium. Available in three scrumptious flavours – Sour Cream & Onion, Chutney, and Smoked Beef – Clover Cubitos will also make a great addition to your picnic basket. So, go on, grab a pack or two next time you go shopping at your favourite supermarket and help spread smiles on your loved ones’ faces. For more product information, visit clover.co.za.…

SCHOOL-NIGHT DINNERS 1 Chargrilled sweet potato salad with hummus and smoked snoek 2 Risotto with green peas and sun-dried tomatoes 3 Cold pea soup with smoked shredded chicken 4 Barbecue pork ribs with baby marrow chips IT’S THE WEEKEND, BABY! 5 Crunchy buttermilk chicken drumsticks with asparagus and almonds 6 Cape gooseberry cocktail 7 Chargrilled seafood platter with chips and aïoli 8 No-bake nectarine cheesecake CHARGRILLED SWEET POTATO SALAD WITH HUMMUS AND SMOKED SNOEK Serves 4 – 6 EASY 30 mins WHAT YOU NEED 750g sweet potatoes 2 tbsp olive oil 180g hummus 200g smoked snoek, deboned and flaked 1 red onion, peeled and thinly sliced 2 tbsp caperberries 40g watercress HOW TO DO IT 1 Scrub the sweet potatoes under cold running water, then slice them into 0,5cm rounds.…

Chow and Alex Mezger grew up on a small, run-down farm with an old barn that their dad, Theo, converted into an ice-cream dairy. He started the ice-cream business as a hobby in 2002, then the whole family joined in, including mum, Jude, after whom the brand is named. Though she worked as a nurse, Jude had a cookery certificate from Le Cordon Bleu, which hung on her kitchen wall to prove her cooking prowess. “Food was a big part of our lives while growing up and we have distinct memories of the various ice creams our mum used to make,” Chow and Alex reminisce. “We particularly remember her favourite flavours, banana and blackberry, which she served in a retro 1980s mould and sliced with a knife.” Today, the brothers…

Hemp seed powder is a byproduct of cold-pressing hemp seed hearts to extract oil. The leftover meal is ground into a powder. Although hemp seed powder and marijuana come from the same plant, their similarities stop there. Rather than being a mind-altering drug, hemp seed powder is a complete plant protein, which means it includes the nine essential amino acids our bodies need but cannot produce on their own. It has 20 amino acids in total, as well as omega-3 fatty acids. Per 30g serving, hemp seed powder has about 15g of protein and 7g of fibre. Its nutty, earthy flavour can be added to almost anything. Naturally gluten-free and vegan, it’s one of the easiest proteins to digest! HEMP SEED TORTELLINI WITH LEMONY SPINACH AND RICOTTA Serves 2 EASY…

HAILING FROM EVERTON NEAR DURBAN, PHOTO-JOURNALIST ANDREA ABBOTT DESCRIBES HERSELF AS AN IMPULSIVE AND ENTHUSIASTIC WORD WORKER WHO LOVES FELINES, COFFEE AND CHOCOLATE – NOT NECESSARILY IN THAT ORDER! SEE HOW BEAUTIFULLY SHE’S CAPTURED THE STORY OF DAVID HOEHLER, A KNIFEMAKER IN KZN, IN OUR ARTICLE ON PAGE 20. THE INGREDIENT I LOOK FORWARD TO USING THIS MONTH IS early summer fruit. WHILE INTERVIEWING DAVID HOEHLER ABOUT HIS KNIFE BUSINESS, I had a sudden realisation that my kitchen knives are rubbish! RIGHT NOW, I CAN’T WAIT TO LEAVE ON an impulsively booked trip to the northern hemisphere. JOBURG-BASED FOOD STYLIST BIANCA DELIDES SAYS SHE IS JUST A HAPPY GIRL COUNTING ADVENTURES NOT CALORIES! A TASTE EXPERIENCE SHE WOULD LOVE TO TRY OUT IS BRAAIED ARTICHOKES DIPPED IN PRESERVED LEMON HUMMUS…

I found a basic white bread recipe in the October 2012 issue of Food & Home Entertaining, and I started using it. The first time I made the bread, it took me back to my childhood days – my grandmother used to bake her own bread and each time we visited her, there would be a freshly baked loaf and milk tart to welcome us. The aroma of these flavours in her kitchen always made us really hungry. Today, with most of my friends following the Banting diet, bread is a no-no. However, when I make it using the F&HE recipe, Banting diets are crushed there and then as all resistance crumbles! All my friends now want the recipe as they have had to admit that freshly baked bread spread…

TOFU AND LENTIL THAI RED CURRY tofu, red curry paste, brown lentils, fresh coriander Serves 4 EASY 1 hr 10 mins Heat a glug of olive oil in a large pot (with a lid for later use) over high heat. Add 400g cubed Earth Products Firm Japanese-Style Natural Tofu (find at select Pick n Pay, SPAR, Spice Emporium and health stores) and fry on all sides until browned. Remove the tofu and set aside until needed. Using the same pot, reduce the heat to medium-high, add 1 peeled and chopped onion , and fry until soft and translucent. Add 2 tbsp red curry paste and 300g brown lentils , and fry, while mixing to combine, for about 1 minute. Add 1,5L vegetable stock , cover with the lid and reduce…

“The number-one reason I became a full-time knifemaker was to find happiness,” smiles David Hoehler, crafter of superior chef’s knives, which are gaining favour both here and abroad. “I don’t belong in an office; I need to work with my hands.” We’re in the kitchen of David’s home in Salt Rock on the KZN North Coast. A gleaming array of his exquisite knives takes centre stage on the table in front of us. The sharpness of the blades, the smoothness of the steel, the comfortable fit of the handles in one’s hand speak of years of practise and the fascination for knives that began when David was a little boy. “My late dad, Carl, was an avid collector of knives, so I was exposed to them from an early age.…

vegan AND VINE Wait, aren’t all wines vegan? Actually, no. In order to make wines clear, they need to be fined. During the winemaking process, naturally occurring organic compounds make the wine cloudy. It’s the job of the fining agent to bond with these, allowing the cloudy stuff to sink to the bottom of the tank, where it is easily removed, leaving a translucent wine behind. Many wineries use animal-derived products as fining agents. These include casein (a milk protein), albumin (a protein found in egg whites), gelatine (animal protein) and isinglass (protein from fish swim bladders). Vegan wines are fined with clay-based bentonite or plant protein, or are bottled unfiltered and unfined. The only caveat is that vineyards producing biodynamic wines may use animal bones in compost mixtures, so…

Join us as we celebrate World Vegan Day on 1 November with a selection of our favourite vegan recipes, just in time for weekend gatherings with friends and family – non-vegans need not fear as these dishes are so good, you might find yourself lining up for more! While veganism is a hot topic this month, meat lovers haven’t been forgotten! We’re serving up sizzling, meaty dishes, perfect to serve as a quick and easy dinner or for entertaining a crowd. Speaking of entertaining, if you’re unsure of how much food to prepare per person, don’t fret! Go to foodandhome.co.za for a quick, simple and FREE catering quantities’ guide that’s downloadable and printable. You’re welcome. DIGITAL savings! GET F&HE ONLINE NOW AND SAVE UP TO 30%! TO DOWNLOAD THE LATEST…

Makda Harlow of London’s Lemlem Kitchen has been giving the ancient, aromatic spices of Eritrea an uber-innovative shake-up. So much so that Time Out magazine listed her enterprise as one of London’s Best African Restaurants and BBC Good Food named her one of their Top 10 UK Food Pioneers for 2017. Makda left Eritrea in 1989, aged 16, and moved to the US, then on to London in 2004. “I looked around and noticed that, while London has many wonderful traditional Eritrean restaurants, no one was doing modern things with those incredible flavours. There was a gap I felt I could jump into.” In 2015, Makda and her husband, Jack, opened a kiosk at Hackney’s hipster hot spot, Netil Market. “Our stall was designed to look like an iconic modernist…

Eat Feel Fresh – A Contemporary, Plant-Based Ayurvedic Cookbook by Sahara Rose Ketabi (Dorling Kindersley, R373) With a foreword by Indian-born, American author and alternative medicine advocate Deepak Chopra, Eat Feel Fresh is the go-to cookbook for modern followers of Ayurveda. A prominent figure in the New Age movement, Deepak gives millennial author Sahara the nod to share her modern take on ancient Ayurvedic food choices, which are believed to not only serve the body but the spirit too. Sahara’s contemporary Ayurvedic recipes are light and fresh, and suitable for the “lazy” lifestyle we lead in this day and age. From breakfast and dinner dishes to snacks and sides, complete with information on how food impacts our physical body, skeletal structure, skin, digestion, appetite and so on, Eat Feel Fresh…

From a sunny table on the outside deck of Rockets in Bryanston, Johannesburg, it immediately strikes me that this restaurant is humming for lunchtime on a Wednesday. The whole atmosphere shouts “Friday night!” and customers are chatting and laughing with great gusto over generous plates of food and overflowing glasses. I even spot a good few bottles of bubbly kicking around. Clearly this is the place to be if one is after some hump-day merriment. I am here to interview the owner of this rapidly exploding restaurant and lifestyle brand, Sean Barber. A bit of a rock star, his ever-faithful clientele slash party people, who often frequent Rockets on a daily basis, have proclaimed him “King of the North”. Sean’s vision for the brand extends far beyond food and drink…

BREAKFAST PARFAIT Serves 4 EASY 10 mins + overnight, to steep WHAT YOU NEED 100g fresh/frozen blueberries + extra, to serve juice of 1 lemon 100g oats 30g coconut flakes 2 tbsp chia seeds 40g (¼ cup) pumpkin seeds + extra, to serve 250ml (1 cup) Cappy® Still Breakfast Blend 100% Fruit Juice Blend 250g (1 cup) double-cream plain/Greek yoghurt 40g (¼ cup) granola fresh strawberries, to serve honey, to serve HOW TO DO IT 1 In a medium-sized mixing bowl, combine the blueberries, lemon juice, oats, coconut flakes, chia and pumpkin seeds, and Cappy® Still Breakfast Blend 100% Fruit Juice Blend. Cover with cling film and refrigerate overnight. 2 To serve, layer the oat mixture in parfait glasses and top with yoghurt, extra pumpkin seeds and extra blueberries, followed…

SMOKED PAPRIKA AND CUMIN-MARINATED EGGS ON YOGHURT The combination of eggs and yoghurt seems rather odd at first, but it’s delicious! Once you acquire a taste for this Middle Eastern delight, experiment with toppings like seeds, nuts, olives, dukkah, roast red pepper and aubergine Serves 4 EASY 1 hr 30 mins WHAT YOU NEED 8 eggs 720g double-cream plain/ Greek yoghurt 2 cups sprouted chickpeas (see method alongside) 2 handfuls watercress 4 toasted flatbreads, to serve MARINADE 2 tbsp smoked paprika 1 tbsp cumin seeds 60ml (¼ cup) olive oil juice of ½ lemon salt and freshly ground black pepper, to taste HOW TO DO IT 1 In a pot of boiling water placed over high heat, boil the eggs for 6 minutes. Remove the eggs with a slotted spoon…

• YOU KNEAD THIS Pump up the flavour and protein content of bread by removing 25% of the flour and replacing it with hemp seed powder. • POWER BREAKFAST In an airtight container, combine 2 tbsp hemp seed powder, 1 tsp cinnamon, 60g (½ cup) oats, 250ml (1 cup) milk and honey to taste. Stir and refrigerate overnight. When ready to eat, top with berries and enjoy. • BAKE IT BETTER Replace 2 tbsp cake flour in pancakes, crumpets, waffles or muffins to rev up the protein content and add nutty flavour.…

MOST PRIZED POSSESSION My guitar – I taught myself to play it, which has been one of the most enriching experiences of my life. FOOD INDUSTRY INSPIRATION The Fussy Vegan is a counter-movement. The demand for ethical food production is here and we will continuously be inspired by each person who has gone against tradition and comfort. I RELAX BY… Spending time with my dogs. CURRENT EXCITEMENT? We have just opened our second store inside CityRock climbing gym in Randburg. It’s going to be great meeting new customers and expanding the brand further! THE BESTSELLING MENU OPTION AT THE FUSSY VEGAN IS… Most certainly our burgers; diners come from far and wide to enjoy our selection of vegan burgers. MY EARLIEST MEMORY OF FOOD IS… Spending time in the kitchen…

GUAVA-RIPPLED MERINGUES TOPPED WITH PISTACHIOS These beautiful individual meringues are crispy and light with a slightly chewy centre. They’re fun to make and work well as individual Pavlovas Makes 12 A LITTLE EFFORT 2 hrs WHAT YOU NEED GUAVA COULIS 3 (about 300g in total) guavas, peeled, seeded and chopped 250ml (1 cup) water 75g sugar 1 tbsp lemon juice MERINGUES 3 large egg whites 135g castor sugar seeds of ½ vanilla pod 1 tsp cornflour 1 tsp red wine vinegar 20g (3 tbsp) pistachios, roughly chopped HOW TO DO IT 1 For the guava coulis, place the guavas, water, sugar and lemon juice in a saucepan over medium heat and bring to a simmer. Cover with a lid and cook, 10 minutes. Purée until smooth. 2 For the meringues,…

TWICE AS NICE Looking for a way to take your recipes to the next level? The new Clover Butro Oil will give your food a rich and creamy taste. Clover Butro Oil is a blend of sunflower oil and butter, with the richness and taste of Butro we have all grown to love. It has a 180-day shelf life and requires no refrigeration. Ideal for cooking, frying and baking, Clover Butro Oil is available at leading retailers in a 750ml bottle for R89,99. Visit clover.co.za for more product information. GUILT-FREE REFRESHER We’re obsessed with the new flavour-forward sparkling sodas from Kauai. Available in Litchi, Mango Passion and Tangerine, the drinks have not-too-sweet, fruity touches balanced with crisp bubbles. And because these zero-kilojoule beverages don’t have any sugar, preservatives or sweeteners,…

With the selection of chef’s knives available today, it can be daunting to know which one to choose. Blade profile and handle shape are a personal choice, but David recommends starting with a 21cm chef’s knife. The measurement refers to the length of the blade from the tip down to the heel (the part of the blade that connects to the handle). So why chose a 21cm chef’s knife? According to David, the key factor is knuckle clearance: when you hold the knife in a pinch grip, you should be able to make a full downwards stroke without your knuckles coming into contact with the chopping board. This easily allows for the rolling cutting technique, slicing and julienning. Once you become more comfortable with your knife, you can then pinch-grip…

One thing’s for sure: it’s getting hotter out there. And we say a great way to beat the heat is to kick back with a tall glass of something chilled while reading your favourite foodie mag! To ensure you don’t miss a single issue of Food & Home Entertaining this season – and beyond – sign up now for our fabulous subscription offer of 35% off the cover price! This makes it only R26 per issue. As an extra bonus, by renewing your subscription or taking out a new one, you’ll receive free early delivery of each edition. Filled with delicious recipes, handy cooking tips and advice, features on favourite culinary idols, rising stars, local producers, diary dates, hot new products and kitchen gadgets, each monthly issue of F&HE has…

PERSIAN CHICKPEA SALAD WITH MARINATED VEGAN FETA AND MINTED TAHINI DRESSING The vegan feta can be replaced with soft or Danish-style feta Serves 4 EASY 25 mins + 15 mins, to marinate WHAT YOU NEED PERSIAN SALAD 500g chickpeas, cooked, rinsed and drained 200g cherry tomatoes, halved 1 red onion, finely diced 1 cup cucumber, chopped or sliced 100g (½ cup) pomegranate rubies 20g (¼ cup) firmly packed fresh dill, lightly chopped 15g (¼ cup) each firmly packed fresh flat-leaf parsley and coriander, lightly chopped salt and freshly ground black pepper, to taste MARINATED VEGAN FETA 60ml (¼ cup) olive oil 1 tsp sumac (find at select supermarkets and online retailers) 2 tbsp lime juice zest of 1 lime 1 tsp chilli flakes 300g vegan feta MINTED TAHINI DRESSING ⅓…

John Mshana is head chef at Tanzanian luxury safari group, The African Embassy Ltd. He is based at Hatari Lodge in the Arusha National Park and supervises the company’s Shu’Mata Camp at the foot of Mount Kilimanjaro. An active member of the Tanzanian chapter of Slow Food Chefs’ Alliance, he reveals that he has “a passion for heritage ingredients and working with the small-scale community farmers who produce them”. John’s fascination with traditional ingredients, cooking methods and recipes began in his childhood. “I come from the Pare (pronounced pah-ray) Mountains region, between Mount Meru and the Usambara Mountains – where the famous African violets originate. I was lucky to grow up with parents who did not throw away the old farming and cooking ways, but instead taught me all those…

CARROT LOX AND VEGAN CREAM CHEESE BAGEL The veggie version of smoked salmon, carrot lox is as intriguing as it is delicious. Even lovers of the classic smoked salmon and cream cheese bagel will agree when they try this vegan variation! Serves 4 EASY 30 mins WHAT YOU NEED CARROT LOX 2 carrots, peeled and sliced into ribbons 125ml (½ cup) vegan apple cider vinegar 55g (¼ cup) white sugar 1 tsp beech liquid smoke (find at speciality stores, smokedflavours.co.za and wellnesswarehouse.com) 1 tbsp sea salt flakes 1 tbsp black peppercorns 1 tbsp mustard seeds 1 tbsp coriander seeds 5 radishes, thinly sliced 4 store-bought vegan bagels 230g vegan cream cheese (we used Violife Creamy Original Flavour) 1 red onion, peeled and sliced 1 handful fresh dill sprigs 2 tbsp capers…

SAFFRON AND SULTANA MILLET WITH SPICY BAKED CAULIFLOWER AND MARINATED OLIVES Serves 4 –6 EASY 40 mins WHAT YOU NEED MARINATED OLIVES 125ml (½ cup) olive oil 1 x 180g packet pitted Kalamata olives, drained 1 x 180g packet pitted green olives, drained 2 – 3 garlic cloves, peeled and crushed 5cm thumb fresh ginger, peeled and thinly sliced 2 tbsp freshly squeezed lemon juice MILLET 750ml (3 cups) water 250ml (1 cup) vegetable stock pinch saffron 340g millet 80g sultanas CAULIFLOWER 1 tsp cumin seeds 1 tsp ras el hanout spice blend (find at woolworths.co.za) 3 tbsp olive oil salt and freshly ground black pepper, to taste 1 whole cauliflower head freshly chopped dill, to garnish HOW TO DO IT 1 For the marinated olives, combine the 125ml (½…

“I LOVE THE SEA’S SOUNDS AND THE WAY IT REFLECTS THE SKY . THE COLOURS THAT SHIMMER ACROSS ITS SURFACE ARE UNBELIEVABLE. THIS, COMBINED WITH THE COLOUR OF THE WATER OVER WHITE SAND , SURPRISES ME EVERY TIME.”JOHN DYER Does your spirit need tiding over until the holidays roll around? These dreamy, laid-back recipes are just the ticket to get you a little closer to the seaside, toes in the sand and sangria in hand, with clear skies, calm waters and a light ocean breeze all day PARMA HAM AND GLAZED STRAWBERRY BRUSCHETTA WITH WHIPPED FETA AND RICOTTA CREAM Serves 6 EASY 45 mins WHAT YOU NEED WHIPPED FETA AND RICOTTA CREAM 150g Danish feta 1 x 250g tub smooth ricotta zest of 1 lemon + extra lemon cheeks, to…

To sprout chickpeas: 100g (½ cup) dry chickpeas will yield 2 cups sprouts. Wash the dry chickpeas thoroughly and drain. In a large bowl, cover the chickpeas with at least double the amount of fresh water and allow to soak overnight. In the morning, drain in a colander and rinse thoroughly. Spread the chickpeas evenly across the bottom of the colander. Place the colander over a bowl and cover with a clean, cotton tea towel. Continue rinsing and draining the chickpeas once or twice a day. The chickpeas should have short sprouts after 3 days. If you’d like longer sprouts, wait 5 days. Give the chickpeas a final thorough rinse and drain well. Allow to air-dry, then refrigerate for up to 1 week.…

1 Known as the caviar of the East, bird’s nest soup is a rare and costly delicacy made from the nest of which bird? 2 Which nut is used in the production of dynamite? 3 Bellini, the classic Italian cocktail made famous by Harry’s Bar in Venice, is made from prosecco and the purée of which fruit? 4 Star fruit is also known as? 5 Halo-halo is a popular dessert from which country? 6 Plants like ginger and turmeric have a horizontal stem called a ________ , which grows parallel to the earth’s surface and absorbs water and nutrients from the soil. 7 Cherry, plum and grape are all varieties of which fruit? 8 Which acid is present in vinegar? 9 How is black garlic produced? 10 Widely regarded as…

Looking for a convenient way to take your sandwiches from drab to exciting? The all-new Clover eezy Fat Spreadz and Clover Nutty Fat Spreadz are great solutions to quick meals on the go. Packed with double the flavour – the goodness of Clover cheese in eezy Fat Spreadz, and the creaminess of peanut butter in Nutty Fat Spreadz – the two-in-one products are delicious on fresh bread or warm toast. Clover eezy Fat Spreadz can be enjoyed with slices of fresh tomato and crunchy lettuce, while Clover Nutty Fat Spreadz goes well with a generous slathering of jam. Clover eezy Fat Spreadz and Clover Nutty Fat Spreadz are available at retailers across the country. Visit clover.co.za to learn more.…