Seize the day

With the year in full swing, there’s no time like the present to ensure you make the rest of 2020 count!

New Heights

An alluring oasis awaits you at the Taj Cape Town’s recently transformed Bombay Brasserie, where regional Indian cuisine is being honoured and elevated by executive chef, David Tilly, and sous chef, Binoy Mishra

Green Veggie-base Pizza

Trend of the Month

Born & Bread In Namibia

The people, history and heritage of Namibia – which celebrates 30 years of independence on 21 March – flavour the breads lovingly kneaded by chef Stephaan Coetzee at Le Pain Café in Windhoek

On The Dock Of The Bay

A legacy of excellence, hands-on commitment and steadfast vision are the foundations of 9th Avenue Waterside restaurant, which is reeling in patrons at its prime spot on Durban’s harbour

Tapping Into The Tastes Of Africa

Imagine ice cream that represents the many and varied flavours of Africa; made with no preservatives or additives, only home-grown ingredients. This is what Tapi Tapi desserts are all about, but the concept behind them is not only groundbreaking, it could very well become a way to shift our cultural and social perceptions

Frozen Tiramisù Loaf

We used a large, loaf-shaped plastic container, but you could use 2 smaller loaf tins or any large freezerproof container you like. Make up to 10 days ahead and store, sealed, in the freezer

12 Days Of Christmas Desserts

On the twelfth day of Christmas my true love gave to me... a firmament of festive, feasting finales!

Turkey Delight

What would the festive season be without turkey? With our six no-waste recipes, we’ve made sure this annual treat will tantalise the family for days

Raising The Steaks

With so much scrutiny on the meat industry, particularly around the ethics that concern how animals are reared and slaughtered, it is difficult to know what to believe. Johannesburg-based Bull & Bush Meat Merchants aim to de-bunk some of the industry myths through transparent, traceable and sustainable practices

Cover Recipe

MAPLE-BUTTER DUCK WITH SAGE-ROASTED CHERRIES

#Eat More Plants

Tapping into the global shift towards adopting a lifestyle of not only eating more plants but also a greater variety of them, we share a monthly collection of recipes that will plant the seed of mindfulness, making eco-warriors out of even the hardiest of meat eaters

Plain Sailing

Does your spirit need tiding over until the holidays roll around? These dreamy, laid-back recipes are just the ticket to get you a little closer to the seaside, toes in the sand and sangria in hand, with clear skies, calm waters and a light ocean breeze all day

Hemp Seed Powder

Hemp seed powder is a byproduct of cold-pressing hemp seed hearts to extract oil.

GUAVA-RIPPLED MERINGUES TOPPED WITH PISTACHIOS

These beautiful individual meringues are crispy and light with a slightly chewy centre. They’re fun to make and work well as individual Pavlovas

Frozen Assets

Having accumulated over 50 awards for their innovative ice-cream flavours, chilled English brothers Chow and Alex Mezger – joint managing directors of UK-based Jude’s Ice Cream – are sharing their secrets in Jude’s Ice Cream & Desserts – scoops, bakes, shakes and sauces

CARROT LOX

The veggie version of smoked salmon, carrot lox is as intriguing as it is delicious. Even lovers of the classic smoked salmon and cream cheese bagel will agree when they try this vegan variation!

A Time-Honoured Tradition

Italian-style fresh cheeses fior dilatte and burrata are as delicious as they are finicky to make. Mastering this ancient craft are Louise Dawood and her husband, Stephen Ngqwebo, of Curds and Whey Artisanal Foods in Johannesburg

Taking The Starring Role

Edible storytelling from fearless young chef Nicole Loubser has pinned Gate at Quoin Rock to the apex of the South African culinary constellation.

The Time Is Ripe

Raise Your GlassWhat to drink, when, where & how...

Open Ravioli With Shaved Biltong, Sugar Snap Peas And A Soft-poached Egg

Open Ravioli With Shaved Biltong, Sugar Snap Peas And A Soft-poached Egg

The Art Of Appreciation

With Food & Home Entertaining’s credo being akin to the late civil rights activist Cesar Chavez’s, who said, “The people who give you their food give you their heart,” we spent a special day paying homage to some of our country’s artistic talent, whose creativity enriches our souls

Our Lust List

It’s the finer things in life, the luxuries that make you gasp, drool and clap your hands with delight when you lay eyes on them. To sum it up, it’s the indulgences we want to need. Here are just some we’d like you to want to need too...

Porridge Cookies

We’ve moved cereal grains from our breakfast bowls to baking trays this World Porridge Day on 10 October!

The Making Of A Chef

This Is Where Masters of Cuisine Are Sculpted – the Institute of Culinary Arts (Ica). The Bar Is Set High at This Revered Establishment Where Students Clad in White Learn the Art With a Dollop of Excellence and a Pinch of Pride.

A Rocky Enchantment

Wide Open Spaces and Desert Skies. This Rocky Mountain Landscape Is What Moved Prolific Artist Georgia O’keeffe to Create Artworks Depicting the Vastness of Nature, Fragile Life and the Brevity of It All, Once Again Juxtaposed by the Remnants That Remain. Anthea Gerrie Followed the Native American Trail and Discovered New Mexico and Arizona in All Its Enchantment.

Mexico In Flying Colors

ABIGAIL MENDOZA RUIZ IS AS COLOURFUL AS HER CULINARY KNOWLEDGE. HAILING FROM A SMALL TOWN NEAR ONE OF MEXICO’S GASTRONOMIC HUBS, OAXACA, ABIGAIL RECENTLY VISITED SA AND SHARED WITH US HER FIRM TRUST IN MOTHER NATURE, TRADITION AND FOOD’S SOUL

The Unsung Hero

HEAD CHEF MANOJ RAMA SHOWCASES THE PROUDLY SA TASTES OF DURBAN DIASPORA INDIAN CUISINE IN HIS WORK AT JEERA RESTAURANT, CELEBRATING THIS EXQUISITE AFRO-ASIAN FUSION FOOD GENRE

The Of The Matter

At F&HE, our furry friends’ needs and nice-to-haves matter to us as much as those of our readers

Cherry-Picking Gins

With so many gins on the market, it can be difficult to find something unusual.