• The more things change…

    As each Easter holiday has arrived during the last few years, there’s an internal confrontation by the grown-up me to my inner child. It goes a little something like this: “Look, isn’t it about time you’re able to walk on when you lay eyes on speckled eggs, a crouching bunny with a bow around its neck or fluffy chick with earnest eyes?”

    Several oohs and aahs later, the above-mentioned items nestle cosily in my trolley. And just to prove the fact that the mind is a complex thing – or that my journey to maturity is perhaps a rockier road than others have travelled – my inner child (aka Mini Me) does a little victory dance upon ignoring the stern voice of that adult.

    Thus, you can imagine that when it comes to compiling our April issue, it’s sheer delight that envelops me when I see the results of recipes like the seriously delicious Rooibos, honey and vanilla Easter cake (page 55) created by our talented cooking assistant, Nomvuselelo (Vu); the Easter basket made out of recycled paper bags by Sarah-Jane Williams (page 74); and the pièce de résistance – a chocolate mousse-filled Easter egg demonstrated by Antonino Allegra of Afrikoa (page 42).

    We’ve thought out of the Easter basket too, though! If you celebrate Pesach – or even if you don’t – Dianne Bibby has carefully constructed a classic menu inspired by the traditions of this commemorative feast (page 68), which includes a shiraz brisket with caramelised sage apples (page 71) and flourless hazelnut chocolate torte (page 73), two of my favourite dishes this month.

    And if you  have a little more time (and patience) these holidays, I recommend trying your hand at Katelyn Allegra’s matcha mille crêpe cake with custard-crème filling (page 106) – its multiple layers of loveliness are well worth the effort and guaranteed to have jaws on the floor when you present it with aplomb to your guests.

    On that note, it’s time I finished shopping for my Easter lunch… I’m off to find baby radishes and corn to create my miniature crudité veggie garden that’s going to sit alongside my homemade bunny-shaped biscuits and roasted carrot dip.

    Whimsically yours,


    Food and Home Editor Andrea Pafitis-Hill

    “See the world through the eyes of your inner child. The eyes that sparkle in awe and amazement as they see love, magic and mystery in the most ordinary things.” – Henna Sohail

    Our April issue is on shelves from 12 March – 15 April 2018.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com