The ultimate trifecta of Korean cuisine, these fermented pastes are an important part of many Korean dishes and culture. So much so that UNESCO has recognised Korean “jang-making as an intangible cultural heritage of humanity”. If you’re standing in front of a shelf filled with mysterious red and brown pastes, searching for the condiment you need for your next Korean BBQ or jiggae, you’re not the only one scratching their head. I’ve been there, done that and came out of the scenario with my stomach happily stuffed. Once you know the differences between the pastes, you’ll be able to unlock…
The pop superstar is named Global Brand Ambassador, ushering a new era rooted in culture, creativity, and bold coffee choices Nespresso is proud to announce the appointment…
There’s something quietly genius about building a week’s meals around one hardworking ingredient. Enter beef mince: affordable, freezer-friendly, and endlessly adaptable. Buy in bulk, split it into portions, and suddenly you’ve got the makings of multiple dinners (and a few enviable leftovers) without stretching your budget or your imagination. Why beef mince just makes sense Beyond its versatility, beef mince is a smart buy. It’s one of those ingredients that stretches beautifully across multiple meals, helping you save both time and money. Portion it, freeze it, and you’ve always got the start of something delicious on hand. Here’s how to turn one batch of beef mince into four completely different…
Cultured, or fermented dairy, isn’t something new – it’s been around for centuries. It’s making a comeback, with the wellness and food industry highlighting its multitude of health…
We all love a good cuppa of Rooibos every now and again, but ever fancy it in your food? Why not try something different? Smoky, sweet, and quietly sophisticated, these rooibos and pork skewers bring a distinctly South African twist to the table. The pork is marinated in a fragrant rooibos infusion, allowing the tea’s natural earthiness to deepen the flavour while keeping the meat beautifully tender. Once grilled, the skewers take on a caramelised edge that pairs perfectly with the gentle spice and subtle sweetness of the marinade. Served alongside a jewel-toned red grape pilaf, this dish is all…
Cooking fats and oils have been, and continue to be, heavily contested. Cooking fats, like butter and tallow, help create the flakiest pastries and crunchiest potato wedges, but…
Soft, fluffy, and gently spiced, these sweet potato pancakes bring just enough warmth to make mornings feel intentional instead of rushed. The natural sweetness of sweet potato pairs beautifully with cinnamon, ginger and allspice, giving you a stack that works whether you’re in the mood for something sweet or leaning savoury with eggs and greens on top. Recipe and styling by Taryne Jakobi Photograph by Dylan Swart Made these Sweet potato pancakes dish? Tag us @foodandhomesa #cookingwithFH on Instagram! Also See: Funfetti pancakes
There’s something undeniably satisfying about a glass of freshly made juice. It’s bright, it’s vibrant, and it feels like a small act of self-care you can sip. Beyond the colour and crunch, juicing offers a simple…
We all strive for a clean and hygienic kitchen, diligently scrubbing surfaces and banishing crumbs. But lurking in plain sight, often hanging innocently by the oven, is a common culprit in the spread of harmful bacteria: the tea towel. It’s time to reconsider how we use this everyday item and understand its potential as a super-spreader of germs. Cross-contamination: the tea towel’s dirty secret According to food hygiene experts, cross-contamination is a significant cause of food poisoning in the home, and tea towels play a starring role. Think about it: we use them to dry our hands after handling raw…
This playful twist on a classic dessert brings a creamy, wholesome spin to tiramisu. Ripe avocados are blended with honey, vanilla and cultured coconut to create a silky,…