Innholdsfortegnelse for Winter 2025 i Food & Home Entertaining

By the time this magazine hits the shelves, we'll already be halfway through the year, and winter will be upon us. Last year and the years before that, I would've written the previous sentence as ‘finally upon us’, but things have changed. I've fallen in love with early morning walks, feeling the sun on my face, and picking still-perfect fallen frangipani flowers from a neighbour's front path each time. I've started enjoying swimming (and even ventured into the sea a few times and loved it – a massive accomplishment for someone terrified of swimming in the ocean). And, of course, those glorious longer days. As the days grow colder, early morning walks will be on hold (for now). And there's no way I'm taking the plunge in winter – sorry…

WOMEN WITH VISION Meet the women reshaping the food and beverage landscape through innovation, design and a passion for purpose-led business. BASKITI Baskiti was born at the intersection of design and functionality. Founded by Jana Leonard in 2020, this business began as a solution to keep fresh produce out of reach of little hands, and has since evolved into a custom-woven design brand that creates multifunctional storage tools for the home. Beyond products, Baskiti also offers a space for weavers to thrive creatively, crafting practical pieces that are as beautiful as they are purposeful. WONDERBAG The Wonderbag is an iconic kitchen essential that brings slow cooking without electricity or fuel to life. Founder Sarah Collins drew inspiration from her grandmother's haybox method. After discovering her pot of food stayed warm…

TOP TIP Using a pack of veggies and straightto-wok noodles makes this recipe a cinch! CHICKEN YAKI UDON HANDS-ON TIME 15 min TOTAL TIME 15 min SERVES 4 3 tbsp mirin 4 tbsp soy sauce 2 tbsp honey Juice 1 lime, plus extra wedges, to serve Large pinch chilli flakes 2 tbsp sesame oil 350 grams chicken breast, sliced 250 grams sliced mushrooms 220 grams pack stir-fry vegetables (we used a rainbow pack) 2 150 grams packs udon noodles Small bunch spring onions, cut in half and sliced into matchsticks Crispy onions, to serve (optional) Pickled ginger, to serve (optional) COMBINE mirin, soy sauce, honey, lime juice and chilli flakes in a large bowl and whisk to combine. HEAT a wok over a high heat and add 1 tbsp sesame oil. Add the chicken and fry for…

We're experiencing an unhappiness pandemic. According to gallup.com, in 2022, four in 10 adults worldwide said they experienced a lot of worries (41%) or stress (40%). It's fair to say that stress is a significant part of life, whether emotional, physical or environmental. Still, too much of it can affect your body's response, leading to various diseases, including cognitive impairment and mental disorders, cardiovascular diseases and reduced immune response. Standard treatments include medication, mindfulness-based cognitive therapy and exercise; however, a new plant-based powerhouse has joined the stress-busting battle; adaptogens. WHAT THE HERB ARE THEY? ‘Adaptogens are natural substances in herbs and plants that resist and protect the body against physical, chemical or biological stressors,’ says Registered Dietician Yolandé van der Riet. ‘Some examples of stressors include extreme heat or cold,…

BÉCHAMEL SAUCE HANDS-ON TIME 20 min TOTAL TIME 20 min MAKES enough for a lasagne 125 grams butter ¾ cup flour 1.25 litres warm or hot milk MELT butter in a pot over low heat, so it keeps its colour and doesn't brown. Sprinkle the flour over melted butter, then stir well with a wooden spoon until butter is incorporated and the mixture forms a smooth paste. POUR in half the milk, whisking continuously into the roux until liquid is completely incorporated and starts to thicken. Add remaining milk in a thin, steady stream, whisking vigorously until mixture is smooth. BRING the white sauce to the boil; boil thoroughly so the mixture thickens. Reduce the heat to low and cook the mixture for a few minutes, stirring occasionally, to cook out the…

It seemed unusual to have vegetarians at the table. We were, after all, in the recently opened Marble Cape Town, whose very name derives from fat-veined slabs of meat. The window-lined venue with views of the V&A Waterfront and Table Mountain sits atop the Union Castle Building, constructed in 1919. I thought the old and new were a fitting reference to the meat-focused restaurant trend. Of course, there's the city's reputation for vegetarianism, despite human history of meat-eating and the possibility that fire-cooking started in Southern Africa, where it's thriving. And while environmental health concerns are at their highest, with some 62% of the world's biomass now dominated by livestock, many local meat restaurants lead the drive to ethical eating. Ironically, the key to their success appears to be a…

IN SEASON Beetroot & gin soup (p45) BEET PEELS AND FENNEL STALKS Use these leftovers to make a veggie scrap broth. Roasted tomato soup with broccoli pesto (p46) TOMATO CORES AND SKINS Save these for a future tomato sauce or stock base. PESTO Freeze in an ice-cube tray for later use. Broccoli & kale soup (p47) KALE STEMS Finely chop and sauté kale stems with onion for added fibre. CRÈME FRAICHE Use it in salad dressings or pasta. Red Thai curry sweet potato soup (p48) SWEET POTATO SKINS Roast them with olive oil for crispy snacks. COCONUT YOGHURT Swirl into porridge or smoothies. Corn & crab soup (p49) CORN COBS Boil them to make a sweet corn broth before discarding. 5 WAYS WITH Chicken, leek & black garlic pithivier (p51)…

FOR THE FAMILY Something for everyone! SMART CHOICE Ready to give smart products a go? “The perfect products to warmly welcome winter…

Watching Ollie Swart in action, you might get the feeling he's always been food-obsessed. And you wouldn't be wrong. Since he was knee-high, he's been in and around the kitchen. Fast-forward, and he's now better known as Chef Ollie to online followers of his playful, soulful cooking meets genuine joy (and a good dose of laughter). With formal training from the prestigious Silwood School of Cookery and stints in elite kitchens like La Colombe and The Test Kitchen, Chef Ollie has quietly and confidently built a career that's as much about feeling as flavour. These days, he's the driving force behind Annalize Catering, and a newly-minted cookbook author – a dream that started somewhere in the craziness of lockdown and now lives proudly in print. How did Chef Ollie cook…

OXTAIL PIE HANDS-ON TIME 1 hr TOTAL TIME 4 hrs 30 min + marinating SERVES 6 1.5 kg oxtail, washed and patted dry with paper towel 1OO ml red wine 1 onion, cut into chunks 2 celery sticks, cut into chunks 2 carrots, peeled and cut into chunks 2 tsp minced garlic or 4 garlic cloves ¼ cup brown sugar 1 ½ tbsp Worcestershire sauce 1 ½ tbsp HP Sauce (optional) 2 tsp paprika 2 tbsp vegetable oil 1 410 grams tin crushed tomatoes 2 cups beef stock 3 sprigs fresh thyme 1 sprig fresh rosemary 2 bay leaves Salt and freshly-ground black pepper 6-8 baby potatoes, halved ½ cup peas, optional 6 brown mushrooms, halved (optional) PASTRY 400 grams puff pastry sheet 1 egg, beaten 1 tbsp milk TO SERVE 500 grams broccoli, cooked COMBINE the oxtail, red wine, onion, celery, carrots, garlic, brown sugar, Worcestershire sauce, HP…

Chicken, Leek & Garlic Pithivier HANDS-ON TIME 40 min TOTAL TIME 2 hrs + cooling time SERVES 4-6 200 grams potatoes, peeled and chopped 190 ml pouring cream, warmed ¼ cup olive oil 650 grams chicken thigh fillets, fat trimmed 50 grams butter, chopped 1 leek, white part only, thinly sliced 100 grams pancetta, trimmed and cut into lardons 2 garlic cloves, finely chopped ¼ cup fresh tarragon leaves, finely chopped (or dried tarragon) 160 ml dry white wine 55 grams plain flour 2 cups chicken stock 60 grams finely grated Parmesan 2 sheets frozen puff pastry, defrosted 1 egg and 2 egg yolks, lightly beaten, for egg wash PLACE the potatoes in a pot, cover with water and bring to a boil. Cook for 30-35 minutes or until tender. Drain and mash or pass the potatoes through a sieve. Add 60 ml cream,…

Minion cupcakes HANDS-ON TIME 45 min TOTAL TIME 1 hr 10 min MAKES 8 CUPCAKES Pre-mix vanilla cupcake mixture with icing included 8 black or blue cupcake cases 3 drops blue food colouring ROYAL ICING 1½ cups icing sugar, sifted 3 tbsp water 4 drops black food colouring DECORATIONS 4 Tinkles 8-16 white chocolate chips 2 tbsp chocolate vermicelli CUPCAKES MAKE the cupcakes according to the package instructions using preferred cupcake cases. MAKE prepackaged icing according to the package instructions. Mix in the blue food colouring until it reaches the desired colour. ROYAL ICING GRADUALLY mix the icing sugar into the water and mix continuously until smooth and thick. Add the black food colouring one drop at a time, mixing until the icing is dark. Place into a piping bag with a small nozzle. DECORATIONS CUT the…

ASHWAGANDHA Ashwagandha translates into ‘sweat of a horse’, presumably because the root, which is the part of the plant used medicinally, is thought to smell like a damp horse. It's used in Ayurveda. Best for: Reduces anxiety, supports adrenal health and improves sleep. RHODIOLA One of the most-studied adaptogens, thought to have been used by Vikings to improve physical strength and endurance. Best for: Increases energy, enhances mental clarity and boosts stress resistance. SCHISANDRA One of TCM's 50 fundamental herbs, this is thought to protect health and prolong life. It was first recognised as an adaptogen in the ‘60s, based on research from Russia. Best for: Supports liver function, reduces fatigue and boosts endurance.…

IT WAS MEANT TO BE A SIMPLE vanilla sponge, something easy to start with, but instead, I had produced a dense, charred disaster. I stood in the kitchen, staring at the failed attempt, my ego bruised, my hands dusted with flour, and my mom shaking her head knowingly. Cooking and I had never been the best of friends. Growing up, my mom and I would constantly butt heads about how little time I spent in the kitchen. She would insist that I learn how to cook, reminding me that ‘one day, you'll have to fend for yourself’. I, on the other hand, was more interested in things that did not involve chopping, stirring or waiting for a pot to boil. I simply didn't enjoy it. But something shifted when I…

Where it all began The story of The Flying Pig starts in 1953, nestled deep in the heartland of South Africa's agricultural belt. Over decades, what began as a humble farming venture has become a dynamic, vertically integrated pork brand, rooted in tradition, strengthened by science and shaped by long-standing family values. The Mockford family, custodians of this agricultural legacy, have always believed that great food begins on the farm. Their commitment to sustainable practices and ethical animal husbandry quietly underscored their success. But the food industry, like farming, is constantly evolving, and sometimes, it takes a crisis to spark reinvention. In 2017, a nationwide listeriosis outbreak rocked South Africa's food industry, shaking consumer trust and highlighting the critical need for transparency in food production. For the Mockfords, this was…

PERFECT MATCH Creamy Brie meets aromatic fennel and the sweetness of caramelised nuts in this delicious appetiser. TOP TIP You can substitute white balsamic vinegar for white wine vinegar or rice wine vinegar. BAKED BRIE WITH FENNEL & BURNT HONEY NUTS HANDS-ON TIME 10 min TOTAL TIME 25 min SERVES 6-8 1 kg (20 cm round) Brie wheel 1 tbsp olive oil 80 grams honey 2 tbsp each pine nuts and hazelnuts, roasted ½ tsp fennel seeds 2 sprigs thyme, plus extra to serve 1 tbsp white wine vinegar 1 tsp ground fennel powder TO SERVE Fig preserves Fresh honeycomb Crusty bread PREHEAT the oven to 200°C. REMOVE the wrapper from cheese and score top. If it came in a wooden box, return to the box, scored-side up and brush with oil. Alternatively place on a baking paper-lined baking…

Top tip Roast walnuts on an oven tray for 10 minutes while preparing the pan and batter. Banana bread HANDS-ON TIME 20 min TOTAL TIME 1 hr 30 min SERVES 10 5 (550 grams) overripe bananas 150 grams butter, melted ½ cup brown sugar ¼ cup golden syrup, plus 1 tbsp 2 eggs, lightly beaten 2 tsp vanilla bean paste 1½ cups self-raising flour ½ cup flour 1 tsp ground cinnamon ½ cup milk ¾ cup walnuts, roasted, coarsely chopped 2½ tbsp demerara sugar Butter, to serve (optional) PREHEAT oven to 160°C. GREASE a 12.5 cm x 25.5 cm loaf pan. Line the base and long sides with baking paper, extending the paper 5 cm over the sides. MASH 4 of the bananas; you will need 1 cup mashed banana. Whisk butter, brown sugar, golden syrup, egg, vanilla and mashed banana…

Coffee and cacao plantations, vanilla, ylang-ylang and cinnamon growing naturally, local markets, preservation techniques like pickling and charcuterie. The LivingRoom Executive Chef Johannes Richter counts himself lucky to have memories of travelling Southern Africa and Europe with his mother. If you love food, part of visiting a new place and culture is eating like the locals. Fortunately, you needn't venture further than this country's cosy in-house restaurants to delve into produce, flavour combinations and spices from varied cultures. Western Cape Emily's Restaurant, Emily Moon River Lodge, Plettenberg Bay He sure loves Indian cooking, General Manager Alex Olivier, who trained at Silwood School of Cookery and worked with industry legends like Chef Franck Dangereux and La Colombe, but says the best chicken he ever tasted was on the streets of Delhi,…

When you think of Robertson Winery, one of the country's top wine brands might come to mind. It's a household name known for its exceptional wines. But there's so much more to the brand that makes opening a bottle at home even more special. On a recent trip to experience Robertson Winery's harvest from vineyard to production to glass, I met someone who explained how stories shape our appreciation of a brand. After the trip, I kept returning to that thought and how true it rings for Robertson Winery. Here's a snippet of what I learned and experienced spending two days with their team. Rooted in responsibility At Robertson Winery, sustainability isn't just a buzzword. ‘When we looked back at our journey, we realised we'd been prioritising sustainability long before…

In addition to fires, fluffy socks, and my mom's signature butternut soup, one of the things I look forward to most when winter comes around is hot chocolate - truckloads of it! There's something so serene about watching rain pelt against your windows with your hands curled around a steaming cuppa. I don't think I'm alone when I say that hot chocolate is one of the ultimate sources of comfort in grey, miserable weather. Whether you want to level up your instant hot chocolate game or learn how to make the real deal from scratch, we won't leave you in the cold this winter season. This is your ultimate guide to becoming a hot chocolate connoisseur. INSTANT, BUT BETTER Sometimes instant hot chocolate can be uninspiring. Whether it's too sweet,…

Seeds to sow this season: Broad beans These legumes thrive In the cooler months. Sow seeds about 20 cm apart in full sun and well-draining soil. Stake plants as they grow and enjoy a rich harvest in early spring. Garlic Now's the perfect time to plant garlic. Break apart bulbs and plant the individual cloves, pointed end up, in well-prepared soil. Keep watering minimal. Rocket Fast-growing and coldtolerant, rocket loves winter. Thinly sow in containers or garden beds and harvest baby leaves regularly to keep plants producing. Spinach A winter staple, spinach needs moist, fertile soil and regular picking to encourage continuous growth. Great for soups, curries or a nutrientrich smoothie. Parsley Hardy and happy in winter, parsley grows slowly but steadily. Sow in semi-shade and keep the soil damp.…