Ahead of the United Nations International Day of Awareness of Food Loss and Waste on 29 September, Refreshi argues that consumer food rescue and structured B2B trading offer complementary ways to keep suitable surplus in circulation while building a more circular food economy for SA. South Africa’s food-loss challenge does not begin only when a household discards groceries or a restaurant clears a plate. It often begins much earlier, in production, processing, warehouses, and distribution networks, where suitable stock can lose value before it ever reaches the market. That is the conversation Refreshi wants to advance ahead of International Day…
Two lucky Food&Home readers stand a chance to win a set of Carrol Boyes Palm Collection Salad Servers valued at R3 000 each Long before Carrol Boyes…
A South African classic gets a slightly more indulgent makeover in this creamy Cremora tart. A buttery ginger biscuit crust is filled with a smooth Cremora and condensed milk filling, brightened with lemon and folded with melted white chocolate. Finish it with a handful of fresh berries for a dessert that’s rich, creamy and just tangy enough to keep you coming back for another slice. Also See: Maca-roon tartlets with honeyscotch and chocolate https://www.foodandhome.co.za/recipes/maca-roon-tartlets-with-honeyscotch-and-chocolate
Few South African treats are as instantly recognisable as freshly made koeksisters. Crisp, golden and beautifully twisted, these plaited pastries are deep-fried before being dunked into an ice-cold…
Inspired by the wealth of indigenous flora and fynbos on the estate, the La Motte Bakery has a new botanical-inspired loaf baked with 50% rye and 50% organic whole wheat flour, with a delicate touch of Buchu, a hint of pink pepper, some fynbos honey and the estate’s EVOO. The Bakery recommends a soft slice with a few ribbons of trout or a toasted slice with avocado when you visit us for breakfast or lunch, but we believe at home, this exceptional loaf only needs a generous smear of butter and perhaps a little drizzle of honey to complement its…
Five colours. Five delicious organic blends. One simple way to add more fruit, vegetables and plant-powered goodness to your family’s day. We all know the advice: more fruit, more vegetables, more variety and plenty…
A South African classic, reimagined for warmer days. This creamy milk-tart ice cream captures all the nostalgic flavours of traditional melktert – fragrant cinnamon, nutmeg and silky custard – then takes it one step further with a generous scattering of crunchy Marie biscuit crumble. It’s cool, creamy and wonderfully nostalgic, making it the perfect dessert for anyone who loves a classic milk tart. Did you make this recipe? Tag us on Instagram @foodandhomesa Also See: Rooibos milk tart soufflé https://www.foodandhome.co.za/recipes/rooibos-milk-tart-souffle
You might have the perfect flooring and furniture, but your living room still feels unwelcoming and cold. Ever experienced a living room that’s beautifully put together, stylish and…
South Africa’s Cape fynbos is best known for its extraordinary biodiversity, but beyond the colourful landscapes and fragrant vegetation, some plants have traditionally been used as food, flavourings and beverages. Foraging in fynbos can be rewarding, but it also requires care. Not every wild plant is edible; some species are protected, and plants growing near roads or areas treated with chemicals may be unsafe to consume. Here are some edible fynbos plants to look out for. Sour fig Sour fig, also known as the Carpobrotus species and known as suurvy, is one of the better-known edible plants associated with the Cape…
From vineyard location to harvest timing, South African winemakers are taking a closer look at what makes great Merlot. Merlot has something of an image problem. Often thought…