Innholdsfortegnelse for Autumn 2025 i Food & Home Entertaining

From one stunning cover to the next! Our summer issue with the fabulous Siba Mtongana on the cover was such a joy to work on, and now we’re welcoming autumn with something just as exciting: a spiced rooibos and apple caramel cake. Just look at it; it’s the ultimate autumn vibe, sweet and comforting, and just what we need as the weather grows cooler. I have to say, this cover is among my favourites (although I probably say that every time), and not just because I’m a sucker for all things sweet. I’ve also grown to love baking. Funny story: When I was in primary school, I once swapped flour for icing sugar in a recipe - don’t even ask! That kitchen failure convinced me for years that I wasn’t…

SPICED ROOIBOS CAKE WITH APPLE & CARAMEL HANDS-ON TIME 1 hr 15 min TOTAL TIME 2 hrs 15 min + cooling and standing SERVES 6-8 SPICED ROOIBOS CAKE 6 rooibos tea bags 1 cup buttermilk 1 cup unsalted butter, room temperature 1 ½ cups brown sugar 4 large eggs, room temperature 1 tbsp vanilla essence 2 ¼ cups flour 1 tbsp baking powder 1 tsp salt 1 ½ tsp mixed spice 1 tsp cinnamon CARAMEL SAUCE 1 cup sugar ½ cup warm cream 2 tsp butter ½ tsp flaky salt VANILLA BUTTERCREAM 650 grams butter 500 grams icing sugar 3-5 tbsp milk 1 tsp vanilla essence APPLE FILLING 6 small Granny Smith apples, peeled, cored and chopped ½ cup brown sugar 1 tsp lemon juice ½ tsp cinnamon ¼ tsp mixed spice 1 tsp corn flour TOPPINGS Blackberries Pecan nuts, chopped Edible flowers Baby’s breath Dried pears, dehydrated fruits SPICED ROOIBOS CAKE STEEP the tea…

MOROCCAN CHICKEN WITH CAULIFLOWER PILAF HANDS-ON TIME 20 min TOTAL TIME 1 hr 15 min SERVES 4 1 tbsp Moroccan spice mix 2 tbsp olive oil 8 chicken drumsticks 2 red onions, cut into wedges 4 wedges preserved lemons ½ cup fresh parsley CAULIFLOWER PILAF 2 tbsp olive oil 400 grams tinned chickpeas, drained and rinsed 1 cauliflower, finely chopped 80 ml pistachios 60 ml chopped fresh parsley PREHEAT the oven to 200°C. Oil two large shallow oven trays and line with baking paper. COMBINE spice mix and half the oil in a bowl. Add chicken and toss to coat. HEAT half the remaining oil in a deep pan over high heat. Cook chicken in batches for 3 minutes or until golden brown. Transfer to a tray. BAKE for 25 minutes or until cooked. MEANWHILE, heat the remaining oil…

Chocolate covered peanut-butter eggs HANDS-ON TIME 20 min TOTAL TIME 20 min + setting MAKES 6-8 1 cup smooth peanut butter ¼ cup coconut oil Pinch salt 3 cups icing sugar, sifted 300 grams dark chocolate chips LINE a tray with baking paper. COMBINE the peanut butter, coconut oil and salt. Add the icing sugar. WET your hands to prevent sticking. Shape ¼ cup mixture into eggs. Arrange on the tray. Freeze for 1-2 hours to set. MELT the chocolate in a double boiler or microwave (stirring every 20-30 seconds). REMOVE eggs from the freezer. Use a fork to carefully dip them in the chocolate, shaking off any excess. Arrange on a rack. PLACE in the fridge for 2 hours to set. Enjoy! Top tip You can also use any almond butter or…

FEW THINGS ARE AS PRICELESS AS treating the extraordinary women in our lives to an experience as special as they are. Whether it's an opulent high tea, a leisurely brunch with a view, or a refined countryside retreat, these destinations countrywide set the scene for a memorable Mother's Day celebration. “ The Saxon Hotel's Afternoon Tea is legendary Gauteng Saxon Hotel, Villas & Spa, Johannesburg Those in the know will agree that the Saxon's Afternoon Tea is legendary. Steeped in quiet luxury and an undeniable sense of grandeur, the setting lends itself to an unforgettable experience. As such, there is every reason for it to top your list of places to visit this Mother's Day (and on all special occasions, for that matter). Bite-sized treats and the finest teas shape…

BUBBLES & BRIEF Your gateway to gut health FLOUR POWER Everything you knead and more! “ Style, storage and baking made easy…

In a world where social media often feels staged, Tietie and Nanna have achieved success by doing what comes naturally -being themselves. Their journey from a humble kitchen to a social media sensation is remarkable. It's a story about family, tradition and the deep-rooted connection between food and memory. A childhood steeped in flavour Food was never just about sustenance when they were growing up; it was an experience, a ritual, and, most importantly, an expression of love. Their father, a hardworking painter, provided for the family, while their mother, Maymoena, was the anchor that held everything together. 'We grew up seeing the real role of a woman in a household,' they recall. 'She was the caregiver, the one who ensured we got the best of the best.' That meant…

Thabo Mngomezulu and Kasi Gas In the small village of Femie in Mpumalanga, Thabo Mngomezulu has embarked on a remarkable journey to revolutionise rural living. His venture, Kasi Gas, is a vision to transform lives through sustainable energy solutions and innovative farming practices. Rooted in heritage Growing up in Femie, Thabo experienced the challenges of rural life first-hand. ‘Femie is a close-knit community where people rely heavily on subsistence farming,’ he shares. However, this simple way of life came with struggles - pollution from traditional cooking methods, limited access to clean energy and the decline of farming as a sustainable livelihood. The inspiration for Kasi Gas struck during the pandemic, a period that upended Thabo’s career as a session musician. Meeting Stephen Jordan, his business partner, was the turning point.…

“ Falooda is a beloved treat during Ramadan and Eid in South Africa CHEESECAKE FALOODA HANDS-ON TIME 20 min TOTAL TIME 20 min SERVES 4 FALOODA FILLING 1 ½ tbsp sweet basil seeds (sabja) 6 scoops vanilla ice cream 1 cup cream cheese 1 cup milk Juice of Haifa lemon Icing sugar to taste TO SERVE 1 cup rose syrup per serving glass Toasted vermicelli noodles, crushed Chopped pistachios Turkish delight, cut into cubes FALOODA FILLING PLACE the sabja seeds in water and allow them to bloom while you make the falooda; around 15 minutes. COMBINE the ice cream, cream cheese and milk in a blender. Add lemon juice and icing sugar to taste. TO SERVE POUR rose syrup into the bottom of a glass and slowly pour ice-cream filling into glass, leaving 5 cm…

A PROUD HERITAGE For more than four decades, Moreson Poultry Farm has proudly been a leader in producing exceptional quality eggs that meet their customers’ standards. Their journey began from humble beginnings, starting with a small flock and a vision to provide the best for the community. They have transformed the farm into a trusted name in the industry through hard work, dedication and an unwavering commitment to family values and excellence. As they’ve grown, so have their relationships with customers and buyers, fostering a network of support built on integrity and quality. They have been committed to providing fresh, highquality eggs to families nationwide, ensuring every bite is a wholesome experience. ‘As we reflect on our remarkable progress, we confidently acknowledge how far we have come, driven by our…

Humans have used fermentation for almost 10 000 years to preserve food and improve its taste - tangy, savoury, umami - and texture. The Chinese fermented rice, honey and fruit in pottery vessels dating from 7 000 BC. Antoni van Leeuwenhoek was the first to discover microorganisms in the 1670s, and then people learned of their usefulness as antibiotics. Still, the primary function of food fermentation has revolved around enhanced food safety and extended shelf life, but researchers are starting to uncover its health benefits, too. ‘Fermentation is a natural process where microorganisms, such as bacteria, yeast or fungi, convert sugars and starches in food or drink into alcohol, gases or acids. Different types of fermentation occur under specific conditions of time, temperature and oxygen availability. These include lactic acid…

Tucked into the ancient red rock landscapes of Limpopo's Waterberg region, Qwabi Private Game Reserve epitomises quiet luxury and exceptional food. Spread across 11 000 hectares of untamed wilderness, the beauty of the bush pairs exquisitely with five-star hospitality. A WILD CAT CALLED QWABI A two-and-a-half-hour drive from Johannesburg will lead you to the Waterberg in Limpopo. Here, magnificent peaks that formed some 1 800 million years ago stand among the oldest mountains in the world. These 'red beds' are one of three oldest visible oxygen traces on our planet. Nestled in the heart of this ancient region lies Qwabi Private Game Reserve, named after the African Wild Cat in Sesotho language. Set in one of only two UNESCO-declared savannah biospheres in Africa, this private reserve hosts two upmarket Newmark…

WHAT'S FRESH? Roasted broccoli with almond ajo blanco (p36) MICROWAVE AND KETTLE CLEANER Place whole squeezed lemons into a bowl of water and microwave for a few minutes. The steam will loosen grime, making it easy to wipe clean. Place whole squeezed lemons directly into your kettle and boil. Allow to sit for 5-10 minutes. Cauliflower wedges with walnut refish (p34) ADD TO STOCK Add shallot peels to vegetable, chicken or beef stock for extra depth of flavour. Place them into a Ziplock freezer bag until you are ready to use them. IN SEASON Roasted snapper with celeriac & fennel salad (p45) MAKE YOUR OWN SEASONING Dry the celeriac peels and then grind them into a powder to use as a seasoning for soups, stews or roasted veggies. 3 WAYS…

ONE OF THE MANY REASONS I can't wait to become a mom is the prospect of baking cakes for my little ones birthdays. Not extravagant, pull-out-all-the-stops creations fit for a wedding — I completely understand that moms want to make their kids' birthdays special — but rather the homemade cakes from my childhood that brought me so much joy and excitement. I still remember a few of those cakes: the monkey cake, the worm cake, the Barbie cake (which seems to have stood the test of time), my sister’s clown cake with Cornflakes for hair, and the mermaid cake - complete with orange slices for a bra. I can still picture the kiddies’ birthday cake cookbook that sat in one of our cupboards. I would flip through its pages, dreaming…

The South African Avocado Growers’ Association (SAAGA) hosted a three-day, farm-to-fork exploration of the rich processes and culinary creativity surrounding avocados. From Groot Brakrivier’s sun-drenched orchards to exquisite dining experiences, every moment of the itinerary celebrated this beloved green gem. Arriving in George, Derek Donkin from SAAGA warmly greeted me. The journey began with our first stop at Redberry Farm’s Bounty Eatery, where we enjoyed a light breakfast and shared introductions. The anticipation of what was in store hung in the crisp morning air. A highlight was visiting Great Brak Avos, where Dr Guy Witney guided us through an avocado nursery. Walking among rows of saplings, I learned about the care that goes into nurturing young avocado trees, the entire growing process a labour of love. From selecting quality rootstocks…

FOR THOSE WITH A SWEET TOOTH or an unrelenting passion for baking, these dessert cookbooks are perfect for your kitchen adventures. Each offers a unique perspective on creating delicious treats, making them must-haves for aspiring or seasoned bakers. From classic cakes to nostalgic bakes, there’s something for everyone to enjoy. Whether you’re looking for simple and comforting bakes or intricate and impressive creations, these cookbooks have something to offer. They are more than just recipe collections - they are sources of inspiration, creativity and confidence in the kitchen. Treat yourself to one (or all!) and discover the joy of creating delicious desserts that will leave everyone asking for seconds. JANE'S PATISSERIE EVERYDAY Baking doesn’t have to be complicated, and Jane Dunn proves it with her delightful cookbook, Jane’s Patisserie Everyday.…

Looking for some fun ways to keep your little ones engaged and learning this Easter? Dyeing eggs with natural, kitchen-made dyes is the perfect handson activity to brighten your day (and your eggs). A screen-free activity where kids get to make magic with food? Yes, please! This vibrant project is more than just egg-citing … It's an educational opportunity for kids to explore colours, nature and a pinch of science. Plus, it's a fantastic excuse to raid your pantry and veggie drawer for surprising ingredients. Why natural dyes? Natural ingredients like beets, turmeric and red cabbage give your eggs unique, earthy beauty. Natural dyes are also safer for tiny hands and more ecofriendly than artificial dye kits you can pick up in stores. Kids will be amazed by how beetroot…

Aromas of Turkish delight, cinnamon and hints of strawberries from grapes grown in lime-rich soil. On the palate, freshness from the bubbles, a slightly dry but well-balanced taste, not acidic, thin or watery. Robertson Winery’s Cellar Master Rianco van Rooyen is describing their Non-Alcoholic Sparkling Dry Rose. He’s one of a handful of South African winemakers experimenting with techniques and technology for producing de-alcoholised wine to improve the quality and taste so that you can still tell it apart from its alcohol-containing counterpart, but not as much as before. Why the sudden global demand for low- and non-alcoholic wine? ‘Leading a healthy lifestyle and responsible drinking are important to consumers,’ says Leopard’s Leap Head Winemaker Renier van Deventer. In this country, millennials are leading the transition towards low- or non-alcoholic…

Not that we needed any excuse to indulge in a good old-fashioned burger (in our opinion, there’s simply no better comfort food that just hits that spot), but with International Burger Day upon us, there’s just one more reason to work up an appetite and go out and dig in. So for those in search of their next favourite burger joint, we’ve looked far and wide for the definitive round-up. From legendary and much-beloved spots to not-so-well-known stops, we have your burger craving covered. Parkhurst, Gauteng: Hudsons Tucked away in Parkhurst, you’ll find Hudsons - a foodie haven for those craving a classic American diner experience, a good menu and a relaxed night out. Their menu is extensive (so multiple visits are essential to try a little something of everything),…

Avoid products with added sugars, preservatives or artificial flavours. Look for labels that mention live and active cultures to ensure probiotics are present. Be cautious of pasteurised products, as heating often kills beneficial bacteria. At-home fermentation is diverse and natural, but if you don’t get it right you could cause harmful bacteria and risk food poisoning. Start slowly to avoid possible headaches and digestive discomfort while your gut adjusts. Try adding 1 tbsp kimchi as a side on a stir-fry.…

If you’re like me, you’ve probably had moments in your garden when nothing seems to work. Your plants look dull, pests have moved in, or a stubborn fungus won’t budge. It can be frustrating, particularly when you’ve invested time and money into your green space. But here’s the good news: your pantry is full of unexpected treasures that can come to the rescue! From pest repellents to nutrient boosters, these everyday ingredients can help your plants thrive without breaking the bank. The fungal fighter: Baking soda Powdery mildew is one of those annoyances that creeps up on your plants and quickly spreads its fluffy white patches, becoming a headache for plant owners. Baking soda is a lifesaver! Its antibacterial properties make it a simple and effective remedy. WHAT TO DO…