Innholdsfortegnelse for Summer 2026 i Food & Home Entertaining

Some of my fondest and earliest memories centre around food. Whether it be picking figs from my grandparents’ fig tree for jam as a child, or the smell of my mom’s chicken roasting on Christmas eve for an after-midnight church service snack while I wrap presents. Don’t even get me started on the warming feeling and memories that a simple pot of vegetable soup can conjure or the little happy dance that follows the thrilling crunch of a perfectly toasted grilled cheese sandwich being bitten into. Celebrating my birthday in the heart of summer, ice-cream cakes also play a huge part of my core childhood memories as this sweet, creamy treat always took centre stage on the table. Perhaps this is why I’ve always had an obsession with poring over…

EAT YOURSELF HEALTHY BY JAMIE OLIVER Kick-start your good life with Jamie’s first healthy-eating cookbook. It’s about more not less: more taste, more joy, more energy, more sleep… Looking after yourself begins with food. In Eat Yourself Healthy, Jamie’s 120 easy, mouth-watering recipes will energise, satisfy, nourish and revitalise. This is all about what you can have, not what you can’t. Jamie’s healthy eating is joyful, generous, and so tasty you’ll keep coming back to it. For the first time, the book will begin with a two-week nutrition-packed meal plan to kick-start your health journey, along with 50 helpful health hacks to ensure that healthy choices are always the easiest. This is good food to change your life. Recommended Price R595 FREESTYLE COOKING WITH CHEF OLLIE BY OLLIE SWART Chef…

RED WINE MARINATED SAUSAGES AND HERB SALAD ROLLS HANDS-ON TIME 25 min TOTAL TIME 3 hrs (incl. refrigeration) MAKES 6 FOR THE MARINATED SAUSAGES 1 cup (250 ml) red wine 2 tbsp brown sugar 1 tbsp red wine vinegar 2 cloves garlic, crushed 4 bay leaves 1 tbsp coriander seeds 1 tbsp cumin seeds 6 thick beef sausages (900 grams), split lengthways 6 long rolls, split lengthways 30 grams butter, softened 1½ tbsp English mustard FOR THE HERB SALAD 2 green onions, sliced ½ cup flat-leaf parsley, torn ½ cup chervil leaves, torn 2 tsp red wine vinegar 2 tsp extra-virgin olive oil COMBINE the wine, sugar, vinegar, garlic, bay leaves and seeds in a large shallow dish; season. Add the sausages; toss to coat. Cover; refrigerate for at least 3 hours or overnight. REMOVE the sausages from the marinade; discard the marinade. Cook the…

The everyday hustle and bustle of life can turn cooking into an absolute chore (and, dare we say it, slog). All those meals. All that planning. All that shopping… How, just how, are you supposed to balance your busy day with getting tasty, healthy dinners on the table? But what if you could take the fuss out of cooking and bring the fun back? Fall in love with food again. Find a way to look forward to dinnertime once more? Enter UCOOK, here to prove that providing next-level delicious and nutritious meals for you and your family has never been easier. You may have heard of the UCOOK Meal Kit service, where you choose a selection of meals every week, suited to your lifestyle, and the pre-portioned ingredients, along with…

Chill your glasses in the freezer for 10 minutes before preparing drinks to keep them colder for longer. MAKE YOUR OWN SIMPLE SYRUP Add ¼ cup water and ¼ cup sugar to a pot over medium heat. Stir occasionally until the sugar has dissolved. Then, boil for 1 minute. Remove from the heat and cool completely before using. KIWI AND BLUEBERRY COCKTAILS PREP TIME 20 min SERVES 4 FOR THE PURPLE LAYER ¾cup frozen blueberries 3 tbsp white rum 2 tbsp lemon juice 1½ tbsp simple syrup FOR THE GREEN LAYER 4 kiwis, peeled and chopped 4 tbsp limoncello 1 tbsp simple syrup 8 mint leaves FOR THE BLUE LAYER ½ cup lemonade 3 tbsp blue Curasao 2 tbsp white rum TO ASSEMBLE 4 cups crushed ice ¼ cup blueberries ½ lemon, sliced FOR THE PURPLE LAYER, blend all the…

IN SEASON Herbed Chicken with Cranberries (p34) CRANBERRY SAUCE: Swirl into yoghurt or smoothies, or use as a sandwich spread. HERB STEMS (PARSLEY, ROSEMARY, THYME, BASIL): Bundle and freeze in oil or water to use in sauces, soups or roasted dishes. 30-MINUTE MEALS Barbecued Salmon with Chermoula Sauce (p62) LEFTOVER GRILLED VEGETABLES: Toss into salads, pasta, grain bowls, or use in wraps. LEFTOVER LEMON ZEST: Freeze in ice-cube trays for dressings, marinades or drinks. Harissa Halloumi Burgers with Lemon-mint Mayonnaise (p61) HALLOUMI TRIMMINGS OR OFFCUTS: Grill or fry as snack bites, cube into salads, or add to pasta/omelettes. GUILT-FREE Crispy Chicken with Sweet Potato Wedges (p71) SWEET POTATO PEELS: Roast with olive oil and spices for crunchy chips, or blend into soups. EXTRA CORIANDER: Freeze in oil or water in…

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Tucked beneath the Helderberg Mountain, Erinvale Estate Hotel & Spa is a sanctuary of timeless elegance. Bordering the prestigious Gary Player-designed Erinvale Golf Course, this countryside retreat claims a prime position in the heart of the Helderberg. A member of Preferred Hotels & Resorts’ L.V.X Collection, the hotel has transformed, evolving from a historic gem to a modern marvel. It offers 56 beautifully appointed rooms, a world-class wellness retreat, serene gardens and exquisite dining. Guests can choose to unwind at the reimagined spa or explore a wealth of experiences beuond the hotel. Its latest jewel, Bloom, is a 30-seat signature restaurant redefining destination dining in the Cape Winelands. Inspired by the rhythms of nature and rooted in local terroir, Bloom is a sensory celebration of South African cuisine. Executive Chef…

FILO-BAKED CAMEMBERT WITH BACON & APPLES PREP TIME 20 min COOKING TIME 1 hour SERVES 8 12 slices streaky bacon, chopped 1 tbsp unsalted butter 3 red apples,cored and roughly chopped ¼ cup honey, plus extra to serve 16 sheets filo pastry ½ cup melted butter 2× 250 gram wheels Camembert, at room temperature ½ cup pecans, toasted and chopped PREHEAT the oven to 220°C. FRY the bacon in an ovenproof pan over medium-high heat until golden and crispy. Remove it from the pan and set it aside. MELT the butter in the pan and heat until frothy. Add the apples and cook for 8 minutes. ADD the honey, along with the bacon, season and transfer it to the oven for 10 minutes until golden and caramelised. LOWER the oven temperature to 180°C. Line two baking trays. LAY…

Beet Wellington with Cherry and Walnut Stuffing HANDS-ON TIME 30 min TOTAL TIME 1 hr 20 min SERVES 4-6 4 beetroots 1 onion, finely chopped 3 garlic cloves, finely chopped 400 grams mushrooms, finely chopped 2 tsp finely chopped rosemary ¼ cup white wine ½ cup walnuts, chopped and toasted ½ cup dried cherries, chopped ½ cup + 2 tbsp breadcrumbs 3 eggs, beaten 1 roll puff pastry 100 grams Swiss chard, picked and wilted 1 tbsp sesame seeds PREHEAT oven to 200°C. Line a baking tray. COOK the beetroot in a pot of boiling water for 35 minutes, until tender. Run under cold water until the skins are gone. Drain and allow to dry. HEAT some oil in a pan over medium heat. Fry the onion and garlic for 5 minutes, until soft and translucent. ADD the mushrooms and rosemary and fry for…

The name is changing. The mission is expanding. The commitment remains unshakeable. Macro Mixes has been more than a brand - it’s been a promise that you don’t have to choose between nutrition that works and food that satisfies. For years, that promise has guided every formulation, every ingredient choice, every conversation with the incredible women who’ve trusted them with their wellness journey. Today, they’re not abandoning that promise. They’re amplifying it. Why Macro Mixes Brought Us Here Macro Mixes served its purpose beautifully. It told you exactly what they did - created precise nutritional mixes that took the guesswork out of eating well. It attracted women who valued accuracy, quality, and results. But over the years, something bigger emerged. Their community wasn’t just buying products - they were building…

Across South Africa, more home cooks and gardeners are discovering the joy (and flavour pay-off) of taking food straight from the garden to the grill. Think juicy, home-grown tomatoes sizzling on skewers, charred baby marrows drizzled with herb oil, and freshly picked peaches caramelising over the coals. It’s seasonal eating at its most deliciously sustainable. The new garden gold Gone are the days when a vegetable patch was just for practical types with green thumbs. Today, edible gardening is about creativity, connection and flavour, from compact herb boxes on city balconies to bountiful backyard beds. Once you’ve grilled vegetables that you’ve just harvested, there’s no going back. You taste the difference immediately. The freshness, the vibrancy - even something as simple as grilled mielie or a handful of basil can…

ROSEWATER AND RASPBERRY SWIRL MERINGUES PREP + COOKING TIME 1 hr, plus cooling MAKES 12 150 grams frozen raspberries, thawed ⅓ cup icing sugar ⅓ cup (80 ml) water 4 egg whites 1 cup caster sugar 1 tsp white wine vinegar 2 tsps rosewater ¾ cup thickened (heavy) cream 125 grams fresh raspberries PREHEAT the oven to 150°C. Grease a large oven tray and line it with baking paper. PROCESS the raspberries, 2 tbsp of the icing sugar and the water until smooth. Push the raspberry puree through a fine sieve over a small bowl; discard seeds BEAT the egg whites in a large bowl with an electric mixer until soft peaks form. Gradually add the caster sugar, beating until it is glossy and stiff. Beat in the vinegar and rosewater on low speed until just combined (over-beating now…

WHEN I BOARDED A TURKISH AIRLINES flight from Johannesburg to Istanbul, it still hadn’t sunk in that this was my first trip overseas. Does Namibia really count? Sitting in business class for the first time felt surreal. It was the sort of pinch-me moment I’ll never forget. The seat reclined into a proper sleeping pod for the 11-hour flight, and the service was warm. And the food? Well, that deserves its own paragraph. Dining above the clouds Turkish Airlines’ inflight menu reads like a five-star restaurant in the sky. The airline’s Flying Chefs are actual chefs who travel on long-haul flights to ensure every dish looks and tastes as good as it would on the ground. Between the aromas of meals pushed down the aisle, the cosy reclining seat with…

The season of ‘just one more bite’ is upon us. Whether you’re eyeing that Christmas trifle for seconds or returning to your favourite ice cream store after a rigorous ocean swim, summer somehow tricks our brains and stomachs into thinking there's always room for dessert. I wholeheartedly agree. Whether it’s an extra spoonful or a sweet cuppa with a loved one, there’s always room for just one more bite. As the seasons turn from winter to summer, I always tell myself it's time to get out and about, watch what I eat and push myself out of my comfort zone. I feel my brain start to ramp up those inner thoughts of needing to do more. Be more. Even when another part of me whispers that I’ve already reached my…