This mustard-roasted beef is a simple yet impressive centrepiece for a Sunday lunch, dinner party or special occasion. A tender beef roast is seared until golden, coated in a fragrant blend of crushed mustard seeds, thyme, salt and pepper, then slow-roasted until perfectly medium-rare. Serve it with your favourite roast sides for an effortless crowd-pleaser. Did you make this recipe? Tag us on Instagram @foodandhomesa Also See: Garlic and sage pork rib roast with rosemary potatoes and honey mustard sauce
Johannesburg’s food culture has always reflected the diversity of the city itself. Over the past few years, another culinary movement has firmly taken root. Plant-based dining has grown…
This barley, cherry & feta salad is a fresh, hearty side dish packed with texture and flavour. Tender pearl barley is tossed with crisp Brussels sprouts, peppery watercress, juicy cherries and crunchy walnuts, then finished with a simple lemon vinaigrette and creamy feta. It’s quick to make and works beautifully as a light lunch or colourful side. Made this barley, cherry & feta salad? Tag us @foodandhomesa #cookingwithFH on Instagram! Also See: Warm beetroot and celeriac salad https://www.foodandhome.co.za/recipes/warm-beetroot-and-celeriac-salad FEATURE IMAGE: AREMEDIA
This hearty Irish stew puts a fresh spin on a classic, with tender lamb neck, sweet carrots and earthy turnip slowly simmered until meltingly tender. The real star…
Warm, rich and irresistibly indulgent, this classic sticky date pudding is the ultimate comfort dessert. Soft, caramelised date pudding is drenched in a buttery caramel sauce and served warm for a dessert that’s made for cosy evenings. Add a scoop of vanilla ice cream for the perfect contrast of hot and cold, or a pinch of cinnamon for a warming spiced twist. Did you make this recipe? Tag us on Instagram @foodandhomesa! Also See: Crunchie pavlovas with banana https://www.foodandhome.co.za/on-shelf/crunchie-pavlovas-with-banana FEATURE IMAGE: AREMEDIA
These golden filo pies are the kind of lunch that feels a little special without being complicated. Crisp, buttery layers of filo are filled with creamy Boursin, salty…
The story started with a man called Professor Abraham Izak Perold. Being a scientific academic, speaking five languages, well-travelled and appointed as the first professor in Viticulture and Oenology at Stellenbosch University, he had a vision to create a wine grape varietal that is unique to our motherland, South Africa. This followed his mission to scout difference grape varietals to bring back to South Africa. Perhaps he did not find the ideal cultivar amongst the 177 varietals he found? The question remains unanswered. It was in 1925 that he finally, successfully crossed the French superstar, Pinot Noir with a humbler…
What’s Your Coffee-losophy? NESCAFÉ invites South Africans to reveal what their cup says about them for International Coffee Day Share your coffee personality and stand a chance to…
For generations, fine dining was defined by formality. White tablecloths, polished service, elaborate etiquette and carefully choreographed meals all formed part of the experience. Today, however, the idea of luxury dining is shifting, with diners placing greater value on warmth, personal service and the feeling they take away from a meal. According to the National Restaurant Association’s 2025 State of the Restaurant Industry Report, 64% of full-service restaurant customers say the dining experience is more important than the price of the meal. OpenTable’s 2025 Dining Trends research similarly reported a 27% increase in experiential dining bookings, pointing to growing interest…
This is the kind of chocolate cake made for serious dessert cravings. Rich, fudgy chocolate sponge is layered and covered with silky dark chocolate ganache, then finished with…