Innholdsfortegnelse for Summer 2025 i Food & Home Entertaining

This year has been a blur, and I can't believe we are already on the final page of 2024. The little voice that always dares to speak up at the end of the year – the one that whispers I could've, should've, would've done more — is back, telling me I still have unticked boxes on my todo list and New Year's resolutions left to achieve. I bet you know all too well what I'm referring to. Over the years, I've worked on silencing that judgemental voice in favour of being than kiul for what I did get to tick off my list. The 1st of lanuary is just another day, as is the 2nd, 15th and 31st. While starting on a blank page is refreshing, let's not beat ourselves…

WHEN IT COMES TO THE WORLD OF culinary art, few South Africans have made an impact quite like Siba Mtongana. A trailblazer and an innovator with a keen eye for creativity and business, her approach has left an indelible mark on the industry – and there's no slowing her down. Born in the Eastern Cape, Siba pursued food and consumer sciences with a focus on nutrition, later using her natural curiosity and creative flair to transform traditional meals into dishes with global appeal. It was this fresh approach that captivated audiences worldwide on her Food Network show Siba's Table. Beyond television; her debut cookbook, My Table, received international acclaim, winning the Gourmand World Cookbook Award, while inspiring a new generation of cooks and foodies to courageously take on the kitchen. Growing…

HANDS-ON TIME 20 min TOTAL TIME 4 hrs 20 min SERVES 8 2.7 kg leg of lamb 5 cloves garlic, roughly sliced 30 ml fresh thyme 30 ml fresh rosemary 250 ml low-sodium chicken stock 100 ml water WET RUB 15 fresh mint leaves, chopped 4 doves garlic, crushed 60 ml olive oil 60 ml mayonnaise 10 ml whole-grain mustard 2 ml English mustard powder Juice and zest of 1 lemon Freshly ground black pepper MINT & MUSTARD GRAVY 5 ml whole-grain mustard 6 torn mint leaves 30 ml crème fraîche 2 ml honey, to taste 125 ml chicken stock Sea salt and freshly ground black pepper, to taste PREHEAT oven to 140°C. Place the lamb on a sturdy cutting board, slab or kitchen preparation surface area. Score the lamb leg with a sharp knife. Make small but deep incisions all over the leg.…

TRILLENNIUM Wine and dine Trillennium is a distinguished Chenin Blanc. It is a premium wine offering for the discerning wine connoisseur, a collaboration with renowned winemaker Ken Forrester. Made from grapes grown in some of Stellenbosch's finest vineyards, this is a meticulously crafted Chenin Blanc of exceptional quality, proudly showcasing the essence of South Africa. ROBERTSON WINERY Toast to good times If you're looking for the ideal festive gift, The Blend by Robertson Winery is a smooth, versatile red, perfect for any celebration. Its juicy berry flavours with hints of oak make it a crowd-pleaser, whether paired with a Christmas braai or enjoyed on a cosy evening with loved ones. Share this delightful-tasting wine with family and friends. This wine is an effortless choice for those who appreciate quality, warmth…

CHICKPEA FETA BOWL HANDS-ON TIME 20 min TOTAL TIME 20 min SERVES 2-4 1 400 grams tin chickpeas 1 tsp ground cumin 1 garlic clove, minced 2 tbsp lemon juice 2 tbsp olive oil ½ cup fresh coriander leaves 6 mini cucumbers 2 cos lettuces, cut in half 125 grams cherry tomatoes, cut in half 100 grams feta, crumbled ½ cup kalamata olives, pitted and halved 2 tbsp mixed seeds, toasted DRAIN chickeas. Rinse well and place in a bowl. COMBINE cumin, garlic, lemon juice, oil and coriander in a food processor and blend until smooth. CUT mini cucumbers lengthways into thin ribbons. DIVIDE all ingredients between two bowls. TOP with seeds to serve. TOP TIP You can store leftover tahini yoghurt in the fridge to drizzle over your favourite meals or serve as a dipping sauce. BUTTERNUT SQUASH & KALE…

TOP TIP For extra flavour, toast the pumpkin seeds in a dry frying pan and add 1 tsp of soy sauce. Mix until the sauce has fully coated the seeds. CAULIFLOWER & BARLEY SALAD HANDS-ON TIME 15 min TOTAL TIME 1 hr 15 min SERVES 4 SALAD 400 grams Brussels sprouts, trimmed and quartered 400 grams cauliflower, cut into florets 1 tbsp +1 tsp vegetable oil 2 tbsp lemon juice 1 tbsp fresh thyme leaves ½ cup pearl barley 3 cups water 1 onion, thinly sliced ¼ cup chopped parsley 2 tbsp chopped basil DRESSING 3 tbsp vinegar 2 tbsp olive oil ½ tsp salt TO SERVE 80 grams mixed salad leaves 2 tbsp pumpkin seeds SALAD PREHEAT oven to 200°C. Line an oven tray with baking paper. PLACE sprouts and cauliflower on a baking tray and toss with oil, lemon juice…

One of my favourite things about going on a local staycation or road trip is the gems I'll stumble across. They tend to be stops we take en route to a destination. Farm stalls are a great way to enjoy local eats in an often unpretentious setting. Here are some of our favourites. Nanaga Farm Stall (Eastern Cape) Nanaga Farm Stall is on a dairy farm at the intersection of the N2, R72 and the N10 highways. Lynn Lake, who founded the farm stall in 1969, began her journey selling cabbages from her car boot. The iconic female-owned padstal became a staple for those travelling the long roads in the Eastern Cape. With her unwavering entrepreneurial drive, Lynn has gone from strength to strength. Now, she produces and sells 3…

Nestled at the foot of the majestic Langeberg Mountains, just 40 km from Mossel Bay, Jakkalsvlei Private Cellar is a hidden gem in the Garden Route. This 34-hectare vineyard offers an unforgettable blend of fine wine and natural beauty, making it an ideal destination for wine enthusiasts and nature lovers alike. A legacy of excellence Jantjie Jonker's passion for winemaking has been the foundation of his success. His family's farm, established in 1972, carries a rich legacy, with the first vines planted by his father, Oom Andrew, in 1987. Fueled by a dream, lantjie pursued his vision to create exceptional wines right in the Garden Route. As a dedicated, hands-on owner, he leads his team with a commitment to excellence. Since its establishment in 2008, Jakkalsvlei has flourished, and its…

For those of us who love to entertain, having a home bar is definitely right at the top our priority list. But living in a small apartment or just not having enough space in your home makes this challenging. Luckily, with some expert advice and clever design hacks, creating a functional and stylish bar in a tight space is entirely possible. Yashna Balwanth, lifestyle editor and design expert, shared her tips for making the most of small spaces. ‘A mini bar doesn't mean compromising on style,’ she says. ‘It is about being intentional with your set-up and choosing multifunctional pieces.’ Let's take a look at how to bring that vision to life! STICK TO THE ESSENTIALS WITH MULTI-PURPOSE TOOLS Every home bar needs the basics glassware, bar tools and a…

In these days of global trade, fruit no longer has a season: you can get virtually any fruit, anywhere at any time of the year. But it's not a great idea for all sorts of reasons. First, there's the carbon footprint of buying fruit imported from across the world. Second, it means that fruit has been picked, packed and generally snap frozen, and that they are shipped in a cold chain logistics system to keep them frozen throughout the shipping. Again, this is a giant carbon footprint, and it hits you in the pocket. Also, they don't taste as nice as fruit picked and eaten, no matter what they say. Seasonal fruit is also more abundant and has been ripened naturally by the weather. So, stick to regionally grown, in-season…

(makes 12) Ingredients: o 240g Macro Mixes Chocolate Instant Protein Porridge o 1/4 tsp baking soda o 80g honey or maple syrup o 80g melted coconut oil or butter o 1 egg o l tsp peppermint extract (optional) o 75g Macro Mixes white chocolate shards o 2 candy canes, crushed Method: 1. Preheat oven to 180°C (160°C fan) and line a baking tray with parchment paper. 2. Add your honey or maple syrup, melted coconut oil or butter, and peppermint extract (if using) to a bowl and whisk until smooth. 3. Add in your Instant Protein Porridge and baking soda, and fold until combined. 4. Roll the cookie dough out between two sheets of parchment paper (around 1cm thick) and use a glass or cookie cutters to cut out cookies.…

GREAT AS GIFTS …for yourself or a loved one! PIZZA, PLEASE! We love a stylish pizza oven. “Effortless cooking, indoors and out!…

One dish everyone must try at SIBA – The Restaurant? My Samp Risotto. It's a true reflection of my heritage with a contemporary twist – comforting, flavourful and completely Sibalicious! The one dish or recipe you wish you had invented? The cronut – it was such a cool idea and totally up my alley! A dish from your childhood that you could eat every day? Umphokoqo, or crumbly pap, with milk or Amasi and a touch of salt. It's pure nostalgia for me! A comfort food that always cheers you up? Give me a seafood dish any day, and I'm a happy girl. Your star ingredient that can make or break any dish? Never underestimate the power of salt. I always tell my chefs: taste, taste, taste before sending out…

PORTUGUESE-STYLE CHICKEN THIGHS HANDS-ON TIME 20 min TOTAL TIME 40 min SERVES 4 2 tsp freshly ground black pepper 2 fresh small red chillies, seeded, finely chopped ½ tsp cayenne pepper ½ tsp paprika 1 garlic clove, minced 1 tsp finely grated orange zest ¼ cup freshly squeezed orange juice 2 tbsp vinegar 2 tbsp oil 4 chicken thigh fillets, halved 2 corn cobs, husk and silks removed 3 oranges, peeled, sliced 300 grams baby spinach leaves 1 red onion, thinly sliced COMBINE pepper, chilli, cayenne pepper, paprika, garlic, zest, juice, vinegar and oil in a bowl. Reserve about a quarter of the dressing in a jug. Add chicken pieces to the bowl and rub dressing all over. SEASON corn and cook on a heated oiled grill plate over medium-high heat for 5 min or until charred. When cool enough to handle, cut…

IN SEARCH OF THE PERFECT CHANNELS FOR your kids to explore and improve their cooking skills during the holidays? Whether your child is eager to learn more about cooking or wants to enjoy culinary playtime, these channels offer a great starting point. From building knowledge about culture and the origins of food to understanding emotions and senses, these shows will enhance their journey in all things food. So, grab a chefs hat and apron for an afternoon of fun and mess in the kitchen! HAPPILY EVER ZOË Go on cooking adventures with Happily Ever Zoë, a girl who loves to get creative with interior design and cooking. Zoë encourages kids to bake and cook by preparing various recipes kids can try on their own or enjoy with their families. From…

BEEF WELLINGTON HANDS-ON TIME 35 min TOTAL TIME 6 hrs 20 min, plus cooling and resting SERVES 6 1 kg beef fillet; trimmed Salt and ground black pepper 2 tbsp olive oil 1 tbsp Dijon mustard 70 grams liver pate or spread 40 grams butter 400 grams mushrooms, finely diced shallots, peeled and finely diced 1 clove garlic, finely diced 1 tbsp thyme, chopped 80 ml brandy 2 tbsp double cream 10 slices prosciutto 375 grams pufF pastry 1 egg yolk SEASON the meat with salt and pepper. Heat the oil in a large pan and fry the beef over a high heat for 6-8 min, turning occasionally until well browned all over. Remove, place on a board and pat dry with kitchen paper. Mix the mustard with the pate, brush all over the meat and chill until ready to use. MELT the…

I've been in crazy, eclectic, disorientating Seoul for a few days already, but not until I'm in a restaurant backroom of the labyrinthine Gwangjang Market do I first come to a crucial understanding of Korean food. Across the table, my guide, Kwang Jin, enthusiastically belts out a rhyme for the latest drinking game he is trying to teach me, passing around a bottle of soju to supplement the beer. The debris of a meal that included freshly severed octopus tentacles lies everywhere. As a quick aside, that was a moment on its own, not for having to use my chopsticks to wrangle one writhing appendage from the mass, but rather to pry its determined suckers loose from the plate. To my main point, my epiphany was what Chef Alain Beom,…

Mint This hardy, fast-growing herb is at the top of our staples list. Picture an ice-cold mojito, iced tea, or refreshing salads featuring mint – yum! The plant needs partial sun and moist soil to thrive. Prune it regularly for a bushier growth. Basil What is a light summer pesto pasta or salad without a few sprigs of basil? Not to mention the cocktails you'll be able to whip up with this herb! It requires plenty of sun and regular watering. Frequent harvesting encourages new growth, so you have no excuse not to make basil the star of the show this season. Rosemary Roasted lamb, veggies, gin spritzers… The list goes on. What's not to love about the ol’ trusty rosemary? If you want to grow your own but lack…

Meet our JUDGING PANEL CHEESES Cottage Cheese 1. Lancewood Fat Free Smooth Plain Cottage Cheese 2. Lancewood Low Fat Smooth Plain Cottage Cheese + Lancewood Medium Fat Smooth Cottage Cheese Cheese & Chives Halloumi 1. Babylonstoren Herb Halloumi Skewer 2. Bush Hill Cheese Halloumi Semi-hard Cheese 1. Lancewood Gouda 2. Forage and Feast Gouda with Jalapeños Cream Cheese 1. Lancewood Medium Fat Cream Cheese with Spring Onion & Chives 2. Lancewood Full Fat Plain Cream Cheese with Sweet Chilli Sachet Soft Cheese 1. Babylonstoren Water Buffalo Mozzarella 2. Bush Hill Cheese Camembert SPICES Salt-based Spices 1. Cape Herb & Spice Salt & Pepper 2. Cape Herb & Spice Greek Style Lemon & Herb Rub Artisanal Spices 1. uSisi Chakalaka Seasoning 2. Artisanal Spice Masala Curries 1. Merhaba Spice Oasis Marrakech…

BEEF RIB ROAST WITH HERB MUSTARD CRUST HANDS-ON TIME 40 min TOTAL TIME 2 hrs + standing SERVES 10 HERB MUSTARD CRUST 1 bunch sage ⅓ cup English mustard 1½ tbsp brown sugar 2 tsp fresh thyme leaves BEEF RIB ROAST 3 kg beef rib roast ¼ cup olive oil 10 garlic cloves, skin on ½ cup red wine ¼ cup olive oil, plus extra 1 lemon PREHEAT the oven to 220°C. Take the beef out of the fridge 1 hr before cooking to bring to room temperature. HERB MUSTARD CRUST THINLY slice 12 sage leaves and reserve the rest for serving. Place sliced sage with remaining ingredients in a bowl and stir to combine. BEEF RIB ROAST LINE a shallow baking dish with baking paper. Place the beef on the paper. Rub the herb mustard crust over…

Swap it Substitute pine nuts for peanuts or chopped almonds. Dark cherry and pine nut crumble cake HANDS-ON TIME 15 min TOTAL TIME 1 hr 40 min SERVES 8 CRUMBLE 1/2 cup flour 1/2 cup brown sugar 1 tsp ground cardamom 50 grams butter, chopped 1/2 cup pine nuts DARK CHERRY AND PINE NUT CRUMBLE CAKE 150 grams butter, softened 2 tsp finely grated lemon zest 1 cup caster sugar 2 eggs ¾ cup self-raising flour ½ cup flour ½ cup ground almonds (almond flour) ½ cup milk 400 grams fresh cherries, pitted CHERRIES 2 tsp butter 100 grams fresh cherries, pitted 1 tbsp caster sugar TO SERVE 2 tsp icing sugar CRUMBLE COMBINE flour, sugar and cardamom in a bowl. Rub in butter until the mixture resembles coarse crumbs. Stir in pine nuts. DARK CHERRY AND PINE NUT CRUMBLE CAKE PREHEAT oven to…

BENTO BOX WITH CHICKEN & CHEESE ROLLS & VANILLA CREAM CHEESE DIP HANDS-ON TIME 25 min TOTAL TIME 1 hr 10 min SERVES 4 CHICKEN & CHEESE ROLLS 80 grams panko breadcrumbs 2 tsp dried Italian herbs 4 skinless, boneless chicken breasts 120 grams Emmental, grated Salt and black pepper Spray oil VANILLA CREAM CHEESE DIP 350 grams cream cheese 2 tbsp lemon juice 1 tsp vanilla essence 4 tsp pumpkin seeds, toasted TOMATO SAUCE 2 tbsp olive oil 4 sticks celery, 3 cut into sticks, 1 diced 4 carrots, peeled, 3 cut into sticks, 1 diced 1 onion, finely chopped 1 clove garlic, minced 500 grams tinned, chopped tomatoes 100 ml vegetable stock TO SERVE 4 slices seeded bread, toasted 2 apples, cut into wedges 250 grams strawberries CHICKEN & CHEESE ROLLS PREHEAT the oven to 200°C fan. Line a baking tray…

LAVENDER G&T TOTAL TIME 25 min MAKES 1 drink LAVENDER SYRUP 2 cups water 1 cup sugar 2 tbsp dried lavender buds COCKTAIL 2 tbsp gin 1 tsp lemon juice 1 tsp lavender syrup ½ cup ice 200 ml tonic water TO SERVE 1 sprig lavender 1 slice lemon LAVENDER SYRUP PLACE the water, sugar and lavender buds in a pot over medium heat. Bring to a boil, stirring occasionally until the sugar has dissolved, then reduce the heat and simmer for 10 min. ALLOW to cool before straining the liquid through a sieve, discarding the lavender. COCKTAIL MIX the gin, lemon juice and lavender syrup in a glass. ADD the ice and top with tonic water. TO SERVE MUDDLE the cocktail with a long spoon and add a sprig of lavender and a slice of lemon.…

MOUNT NELSON, a Belmond Hotel, had a big year in 2024, celebrating its 125th birthday and being named Africa's Best Hotel by The World's 50 Best. Much like The Bear‘s Carmen Berzatto left fine dining to take over his family's restaurant, Chef Luke Lawrence Barry had a shake-up of his own, from studying the complex art of ingredient-driven Chinese cooking to taking the helm as The Nellie's executive chef in May, a massive responsibility given her storied history. Is that where the similarities end? If we shine a light on the inner workings of Chef Luke's kitchen, will we see chefs from different walks of life hustling hard, disciplined, passionate, mentoring and pursuing perfection? FADE IN: INT. MOUNT NELSON KITCHEN – NIGHT WE OPEN on an empty kitchen bathed in…

MasterChef may give viewers the impression that whatever you cook for a pro won't be good enough, but if a chef sits do wn to a meal they haven't cooked, they're grateful someone else has done the job for them. Neither did they serve their wedding guests bougie, complicated or Pinterest-perfect, opting for a few dishes cooked well that captured their love story. Take Ella and Alex Rykaart's invitation for guests to build their own Eton mess from a delightfully imperfect arrangement of mini meringues, whipped cream, strawberry coulis, wine gums and speckled eggs, simply because Ella adores nothing more. It also came down to trust These soon-to-be-married chefs weren't overly prescriptive with caterers, freeing them to cook what they knew to be successful instead of trying to recreate a…

WHAT'S FRESH? Portuguese-style chicken thighs (p47) SIMMER THE LEFTOVER ORANGE WITH SPICES like cinnamon and cloves in water for a home-made, fragrant air freshener. 3 WAYS WITH Nourishing bowls (p56) Don't throw away the brine from tinned beans: MAKE CHOCOLATE MOUSSE Whip aquafaba until fluffy and mix with melted chocolate for a light, airy vegan chocolate mousse. Sweeten with sugar or maple syrup for a decadent dessert. MAKE EGG-FREE PANCAKES OR WAFFLES Replace eggs in pancake or waffle batter with aquafaba for a light, fluffy texture. It's great for vegan or egg-free versions of your favourite breakfast recipes. Use about 3 tbsp per egg listed. Chickpea feta bowl (p57) GRIND THE OLIVE PITS INTO POWDER Once dry, you can grind olive pits into a coarse powder, which you can use…

As I get older, I realise how easy it is to take things for granted – those small, everyday moments that seem to last forever. I wish I knew then what I know now: that family gatherings, lazy summer afternoons, and even the simple pleasure of taking a walk with your pet or people you love are not guaranteed. Life has a way of reminding us, often too late, that what we thought was ordinary was actually extraordinary. The world feels chaotic now – heavy news headlines buzzing, schedules packed, and everything moving fast. It is overwhelming. But between all the noise, I've learned that the true treasures are still the simplest things: time with family and friends, the gift of another morning, and recently, I have been experiencing an…