Innholdsfortegnelse for Autumn 2023 i Food & Home Entertaining

FROM THE EDITOR Is it just me, or does 2022 feel like many moons ago already? With the new year in full swing, summer and the festivities that came with it make way for cosy indoor visits and other celebrations like Ramadan and Easter – all of which we tried to cater to in this issue. I also can't believe this is already my second issue as managing editor of the magazine. Time flies when you're having fun! The Food&Home team has put so much love and care into each page of this issue. As always, we wanted to ensure that the magazine is filled with inviting recipes: sweet, savoury, meat-free – the works! Not to mention our colourful cover star – the stunning stonefruit galette. We also made sure…

Please tell us a bit about A Bite of Vegan. I started it as a hobby in early 2020 just after lockdown. As the name suggests, A Bite of Vegan is a small look into my world and the vegan food that I create and enjoy eating. When I first created the Instagram page, my intention was to share easy recipes and to inspire others to try something new. It was also a place for me to keep all my own recipes so that I could look back on them. I wanted to show people that being vegan doesn't require you to sacrifice the goodness of food and that there are many ways that delicious and traditional dishes can be made vegan and still taste just as good. Why vegan?…

Ditch the dishes with the plate-less food trend - and serve your meals on anything but a plate. From cutting boards to trays, you can have fun and serve your family meals in creative ways. Why not serve your fresh bread an cold meats on the Pieter De Jager Rustic Wooden Serving Plate, available at Yuppie Chef for R449. Baking a tasty batch of cupcakes? Put the plates aside, and serve them on this adorable Cupcake Recipe Cotton Tea Towel available at IWOOT for R205. Tea towels make for great placemats as well, and this quirky When Life Hands You Lemons Tea Towel, available at Poetry for R130, will add to the fun at any party.…

F&H THE SCOOP | FARM TO FORK Of all the world's many marvels, olive oil is perhaps among the most extraordinary. Revered for its culinary uses, many health benefits and cultural value, it's been a staple in homes for millennia. In fact, historians believe that olive oil may have been produced as far back as 6000 years. But while it may often still be associated with its origins – the Mediterranean Basin – today, some of the most prized olive oils in the world are produced right here in South Africa. And perhaps the finest among all these local oils is RIO LARGO. Situated in the picturesque Scherpenheuwel Valley on the banks of the Breede River, RIO LARGO is, in a word, idyllic: breathtaking views of the valley, the unfiltered…

F&H WEEKDAY HEROES | 30 - MINUTE MEALS Chana dhal with yoghurt The perfect warm meal for the cooler months to come HANDS-ON TIME 15 min TOTAL TIME 30 min SERVES 4 1 tbsp vegetable oil 1 onion, thinly sliced 1½ tsp fresh ginger, finely grated 2 tsp brown sugar ⅓ cup korma curry paste 1 tsp ground cumin 1 tsp ground turmeric 1 tsp paprika 1 x 400 grams tinned crushed tomatoes 250 grams cherry tomatoes 1 cup water 1 cup coconut milk 1 x 400 grams tinned brown lentils, drained, rinsed 1 x 400 grams tinned chickpeas, drained, rinsed ⅔ cup Greek-style yoghurt 2 tbsp fresh coriander leaves HEAT oil in a large pot over medium heat. Cook onion, ginger and sugar, stirring, for 5 minutes or until soft. Add curry paste and spices and cook until fragrant. ADD tinned tomatoes, cherry tomatoes,…

Warm Honey & Blue Cheese Dip with Fresh Figs The perfect sweet and savoury dip HANDS-ON TIME 15 min TOTAL TIME 15 min SERVES 4 250 grams cream cheese 150 grams blue cheese, chopped 1 tbsp honey Rye bread loaf, thinly sliced 2 tbsp olive oil 4 fresh figs, quartered Vi cup walnuts, roasted PREHEAT oven to 220°C. BLEND cream cheese, blue cheese and 2 tsp of the honey in a food processor until smooth. Season with black pepper. Spoon into an ovenproof serving bowl and place on a baking tray. Bake for 12 min until golden and bubbling. PREHEAT oven grill to high. Brush bread with oil and grill for 1 minute each side until golden and crisp. ARRANGE warm dip, bread, figs and walnuts on a platter, and drizzle remaining honey over figs…

Reinhardt Paulsen has sourced whiskys and tequilas that most people will never see in their lifetime. Many of the bottles in his own collection and the collections of clients are worth thousands of rands – or even hundreds of thousands. They include the old, the new, the rare, and the exclusive. For Reinhardt, who has been in the food and drinks industry for over two decades, fine liquor is about more than just ‘having a drink’ or enjoying a whisky. It's a way to connect with people, to appreciate nuance, culture and national pride, and to celebrate experts of their craft. If you've ever walked into a bottle store, seen the beautiful glass displays and wondered who on earth is drinking R500 000 whisky, you're not alone. As the owner…

WEEKEND SPLENDOUR | GUILT-FREE T&H Top tip The sauce thickens quickly on standing. Reheat gently to return to a thin consistency. DOUGHNUT HOLES WITH BLUEBERRY ICING (p84) Soft and bouncy, just how doughnuts should be! HANDS-ON TIME 20 min TOTAL TIME 45 min + standing & cooling MAKES 32 DOUGHNUTS 4 tsp instant yeast ½ cup warm water ¾ cup unsweetened almond milk 80 grams vegan margarine spread, melted ⅓ cup caster sugar 1 tsp sea salt 3 cups flour Vegetable oil, for deep-frying BLUEBERRY GLAZE 1½ cups icing sugar ½ cup blueberries 2 tsp lemon juice 2 tsp vanilla essence DOUGHNUTS COMBINE yeast and the warm water together in a bowl. Stand for 5 minutes or until frothy. COMBINE yeast mixture, almond milk, spread, sugar and salt in a bowl of an electric mixer fitted with a dough…

Nothing is better than having your home filled with all sorts of wholesome aromas. Making that switch to home-made stock will completely transform your soups and casseroles. It's also a great way to reduce food waste — put those limp celery ribs, carrot top offcuts and chicken carcasses from Sunday's roast to good use. The secret to making stock A CLEAR STOCK Avoid adding fatty offcuts to the stock pot and skim any impurities from the surface throughout cooking. The secret to beautifully clear stock is to agitate it as little as possible. Do not stir the stock and keep it at a very gentle simmer. THE BONES Your bones can be raw or roasted depending on the flavour you're going for. A white stock is made by using raw…

THE TEST KITCHEN PANTRY PACKIN'F&H THE PANTRY If you are serious about reducing waste and doing your part for the environment, the key is to think before you buy. Start by looking at what you already have – is the new purchase really needed? Or can it be substituted with something else? Consider planning meals around what you have, rather than what you need to get. Be principled in your purchases, and avoid anything that is overpackaged and, more importantly, try to avoid plastics. While moving away from plastic can be a hard shift in any household, small and simple changes can make a world of difference. Bulk-buy dry goods, and shop intentionally Plan your meals, write out a grocery list and look into buying in bulk to lessen the…

Whisk ⅔ cup of milk and 3 tbsp cocoa powder in a bowl until smooth and combined. Combine 840 ml milk, 3 cups double cream, 1 cinnamon stick, pinch of nutmeg and cardamom, 1 tbsp orange zest and ½ cup sugar to a pot over medium heat. Bring the mixture to a gentle boil and simmer for 1-2 minutes. Add in the milk and cocoa powder mixture and whisk until heated through. Add in 200g milk chocolate and whisk until dissolved. Cook on a low heat for 3-5 minutes until the mixture is thick enough to coat the back of a spoon. Pour into serving cups and sprinkle with cocoa powder, chocolate shavings and cinnamon.…

Chew&A Hi Georgia! Please tell us a bit about yourself. I'm a 21-year-old vegan recipe developer, food photographer and videographer from the beautiful city of Cape Town. I'm also a student and currently studying foundation phase education in Stellenbosch. I'm a foodie at heart and have a huge passion for people, travelling, drinking coffee (with almond milk of course), and spending time with my family and friends. If I'm not in the kitchen, you'll probably find me running, trying out a new coffee shop or drinking wine at a wine farm. From a young age I've always had a passion for cooking and baking. I enjoy creating easy, delicious and nourishing recipes, and I hope to inspire others with my yummy and colourful creations.…

Lunch-box Loves Nothing says ‘I love you’ more than a jampacked lunch box! Treat your family to some snacks in these extra-special lunch boxes: For the 12-hour shift: Large Bento Lunch Box available at YuppieChef for R399; For the school snacker: Crunchbox Classic 5 Compartment Lunch Box, available at YuppieChef for R499 Drink to That! Pretty drinks are not going anywhere, so make sure to stock up on these chic clear drinking glasses, with glass straws, available at The Home Quarter for R119. Hello Darkness… Face the darkness with this nifty ALVA Double Burner Gas Cooker with Solid Plates. This versatile outdoor cooker is the perfect companion during load-shedding and guarantees warm, wholesome meals for the family this autumn. Available at Cape Union Mart for R1 999.…

CREATOR FOCUS Hearty and home-cooked Facing cancer at 28 has made Mariam realise that there should be no delay when it comes to following your dreams and looking after your health. Please tell us about yourself. I grew up in Cape Town in a very tight-knit family. I adore my husband, Zaid, and our two boys, Isa (11) and Radi (8). Cancer was never something I thought would touch our lives, but in 2008, at the age of 28, I was diagnosed with stage 3 lymphoma. I had a bulging growth on the side of my neck, but besides that I wasn't sick at all. I went to have the growth biopsied and I was a bit dumbstruck after the news. I would have to undergo six months of treatment every…

WEEKEND SPLENDOUR SWEET SPOT F&H Crème brûlée with passion fruit jam Creamy with a tangy twist HANDS-ON TIME 40 min TOTAL TIME 1 hr 45 min + cooling SERVES 6 PASSION FRUIT JAM 1 cup passion fruit pulp ½ cup caster sugar CRÈME BRÛLÉE 3 cups cream 1 vanilla bean, split lengthways, seeds scraped 8 egg yolks ⅔ cup caster sugar PASSION FRUIT JAM COMBINE passion fruit and sugar together in a pot. Stir over medium heat until sugar is dissolved. Simmer for 12 minutes or until jammy. Do not cool. CRÈME BRÛLÉE PLACE six ¾ cup shallow ovenproof dishes or creme brulee dishes on an oven tray. Divide hot passion fruit jam among dishes; stand for 30 minutes or until cooled. PREHEAT the oven to 100°C (do not use the fan function…

F&H WEEKEND SPLENDOUR NOURISHMENT A taste of coriander-spiked biltong can transport you to the heart of the Karoo, just as a grating of Parmesan says ‘Italy!’ in a bite. Food and flavours can transcend boundaries, both figurative and literal. Try these trusted establishments for a taste of anything from Athens to Addis Ababa. Big Time Taverna - Greece Big Time Tavema is an institution in the Eastern Cape and a must-visit destination in the canal town of St Francis Bay. It's run by the same Greek family who opened it more than 25 years ago. Today Melina, Alexi and Nikita Tsiotsiopoulos honour their late husband and father Peri Tsiotsiopoulos’ legacy with authentic Greek food and drinks served at their prime canal-side spot. The seafood options, naturally are impeccable, as are…

PLAY WITH PATTERNS! A little quirk adds a dash of unexpected comfort in your kitchen – whether upholstery, rugs or a fun tile feature –don#39;t be shy to follow your instincts! STONE, TERRACOTTA AND TILING Don't be afraid of using stone tops, tiles or a touch of terracotta in a few shapely pieces such as planters, jugs and intricate tiles. They add a touch of old country into your new cosy and chic space. WARMTH UNDERFOOT Kitchen runners are a winner in every style of kitchen, it's that simple! WINDOWS If you have natural light from doors and windows, frame it as a feature! Refinish the frames and inject detail to draw the eye towards the light sources. It's a treat!…

CARA SAVEN WALL DESIGN A household name in the wallpaper industry. Their clients include interior designers, corporates, hotel owners, architects and many other businesses. Their focus on staying local extends to their overseas branches where printers as close to their customers are used to reduce their carbon footprint. www.carasaven.com SMART ART As the leading online destination for designer wallpaper and 3D bespoke wall art, Smart Art are passionate about transforming your rooms into creative, designer interiors, and making your house and office a place you like to live and work in. www.smartart.co.za THE ARTLAB Considered a very special digital printing facility, they have 35 years of experience in the industry and have honed their operation to cater specifically for highend decor applications, digital textile printing, custom wallpapers, murals and fine-art…

A FRAGRANT FALL WITH ESSENTIAL (S)OILS Want the aromas of autumn in your home? A few drops of SOiL essential oils will do the trick. SOiL Organic Aromatherapy is South Africa's first certified organic, 100% pure aromatherapeutic cosmetic range. They have an extensive selection of pure essential oils, pure essential oil blends, pure carrier oils, shea butters, blended massage oils, remedy rollers and soy wax melts. This proudly South African, eco-ethical range is certified organic by ECOCERT, and is endorsed by Beauty Without Cruelty and the Vegan Society of South Africa. SOiL oils Rose Geranium, Cinnamon, Vetiver, Jojoba and Remedy Rollers Relief, Revive and Relax are also all individually certified by Fair For Life - the ingredients have been sourced from Fair for Life certified suppliers, which ensures suppliers as…

NOSTALGIA Renowned for hot, spicy drinks and pastries, the autumn kitchen is a wholesome and inviting place. This year, the traditional favourites reign supreme as nostalgic treats return as a top food trend. There is nothing like a tasty Bakers Nuttikrust biscuit with milky Rooibos tea, or even better, served as a base to a yummy fridge tart, to bring comfort to those cooler evenings. PICTURE-PERFECT Another trend returning this year is floral cakes, alongside ‘picture-perfect’ desserts delectable enough for social media pages. Whether you're putting together a bouquet of edible flowers on your buttercream lunch-box cake, or rolling out rainbow croissants, the prettier the dessert, the better. GETTING HEATED! What better way to serve comforting desserts than with a hot drink? Coffee experts believe that this is the year…

With ‘fake meat’ being one of the top 2023 food trends, Isa Chandra Moskowitz goes beyond the burger with her latest cookbook, Fake Meat Real Food for Vegan Appetites. The book shows you creative ways to rethink meat, and create delicious vegan alternatives. An ode to African cuisine, Lerato Umah-Shaylor's, Africana is a wonderful curation of African food from across the continent. There is nothing the trusty noodle cannot do - and Christopher Kimball's Milk Street Noodles proves this. The book promises to share the ‘Secrets to the World's Best Noodles, from Fettuccine Alfredo to Pad Thai to Miso Ramen’ - indeed a mouth-watering exploration.…

THE INNER CIRCLE | AT HOME WITH F&H Find her online @capetownk @lovethekitchen www.karendudley.co.za Talking to Karen is like talking to a mythical, food-obsessed wizard. It's in the extra-large hand gestures when she talks about toast and her sparkly eyes when discussing her lovely kitchen. You cannot sum her up in a nutshell, nor would anyone want to. Stepping out of The Kitchen ‘I am never going to have another restaurant,’ she says when asked about the closure of The Kitchen. ‘Being at home more is wonderful and being with my family is amazing, but I'm also doing a lot of other fun and interesting stuff, and I'm embracing it and looking to the future.’ The Kitchen powered through the first months of the pandemic and South Africa's strict lockdown,…

THE SCOOP | COVER STAR F&H STONE FRUIT GALETTE Who said fruit can only be enjoyed during summer? This refreshing and flavourful dessert is too good to be true HANDS-ON TIME 45 min TOTAL TIME 1 hr 15 min (+ chilling) SERVES 6 PASTRY 2 tsp sugar ½ tsp ground ginger 1 tsp salt 1⅓ cups flour, plus extra for dusting 185 grams chilled unsalted butter 1 tbsp ice-cold water FILLING 1 tbsp cornflour 2 tsp lime zest ⅓ cup sugar, plus more for sprinkling 3 yellow peaches, cut into 1 cmthick wedges 3 plums, cut into 1 cm-thick wedges 1 tbsp lime juice 1 tsp vanilla essence 1 tbsp cream, for glazing Vanilla ice cream, to serve (optional) Honey, to drizzle (optional) Toasted flaked almonds (optional) PASTRY COMBINE all the ingredients, except the water, together in a food processor and process…

F&H WEEKDAY HEROES WHAT'S FOR LUNCH? MISO BUTTER, CORN & RAMEN SOUP A wholesome lunch, packed with Asian-inspired flavours HANDS-ON TIME 15 min TOTAL TIME 45 min SERVES 6 4 corn cobs 2.5 litres vegetable stock 6 spring onions 40 grams butter 3 tsp finely grated ginger 80 grams red miso paste 100 grams shiitake mushrooms, trimmed 180grams ramen noodles 1 cup frozen shelled edamame 1 tbsp tamari 300 grams tofu, drained, cut into 2 cm cubes REMOVE husks and silks from 3 corn cobs; discard. Cut kernels from the cleaned corn cobs and reserve them. Place the 3 trimmed cobs in a pot with vegetable stock. Trim 5 cm off the top of the green onions; add tops to pan. Slice 4 of the spring onions, reserve remaining 2 spring onions for serving. ADD remaining corn cob in the…

There is something uniquely exciting about finding new ways to enjoy old favourites, especially when shared. These thought-provoking pairings are a feast for the palate and are sure to spark imagination and delight guests. Here's what you need to know to start enjoying wine from your collection with fun new accompaniments or even host with the absolute most this season. Far From Cheesy This time-tested pairing is a classic for good reason. Nothing starts a good time off quite like cool, crisp wine served with creamy, soft cheese. Better yet, when you know which pairings work, you won't believe the sensorial magic you'll experience. Brie and bubbles? Yes, please! Contrast Brie's creaminess with the tart acidity of dry champagne. Savour full-bodied Gorgonzola with a satisfyingly sweet moscato. Or serve earthy…

KIDS’ CORNER Stamped Easter cookies HANDS-ON TIME 25 min TOTAL TIME 40 min + resting MAKES 25-30 cookies 250 grams softened butter 125 grams caster sugar 1 tsp vanilla essence 1 egg 1 pinch salt 250 grams plain flour 125 grams cornflour BEAT together the butter, sugar, essence, egg and salt until pale and fluffy. MIX in the flour and cornflour and knead into a smooth dough. Wrap in cling film and chill in the fridge for 1 hour. PREHEAT the oven to 175°C. Line a baking tray with baking paper. ROLL out the dough on a floured surface to a thickness of 4 mm. Cut out round biscuits with a 7 cm plain cutter and emboss with a decorative pastry stamp of your choice. Gather up the dough and re-roll until all the dough is…

Cut out and keep the poster on page 115 to use in your home or office. The unemployment rate in our country has left many people needing to find other ways to stay afloat. To informal waste collectors, one person's trash is another's cash… These collectors weave through neighbourhoods – trollies at the ready – hoping to get their hands on recyclable materials they can sell to be reused. But what makes one takeaway box recyclable and another unsuitable to be recycled? The answer is food and wet waste – something we regularly disregard when chucking items in the recycling bin. Paper materials, for example, are recycled by extracting fibre and repurposing it to make other paperbased items. However, food contact with the material makes it impossible for the item…

THE TEST KITCHEN ZERO WASTE F&H SWEET SPOT Crème brûlée with passion fruit jam (p69) PASSION FRUIT JAM | Try something new and use it for scones, bread or any baked goods that could do with some sweetness. Oven-roasted peaches (p69) PEACHES | Use leftover peaches in your morning yoghurt parfait or with pouring cream as a sweet snack. WHAT'S FOR LUNCH? Pork cutlets with Asian slaw (p61) ASIAN SLAW | Fry the slaw in a splash of oil on high heat for 2 minutes and add day-old rice or noodles for a new meal. FACTS According to the WWF, one-third of all food in South Africa is wasted and ends up in landfills. That adds up to 10 million tonnes of food every year. Miso butter, corn and ramen…

I think you can learn a lot about a person by finding out their childhood approach to their Easter eggs. Did they snaffle them all up before the long weekend was over? Or squirrel away their stash for weeks after the fact? I was the latter. Nobody could eke out a chocolate hoard like I could. You might have opened the Cooke family fridge around Youth Day to find an Easter egg, albeit with teeth marks, still kicking around. (It would probably have had a persnickety little label on it, too, with vague threats of ‘Hands off or else’.) What does this hoarding, gratification-delaying behaviour say about me? Was I caught in the mental pingpong of wanting to have my eggs and eat them too? Was it ail a foreshadowing…