No more dry edges, sweaty plastic, or blue-green mould creeping in. Get the best out of your cheese, whether it’s an extra-mature chunk of cheddar or a wedge of soft creamy gorgonzola, by storing it properly. Cheese, in all honesty, is alive. It’s a beautiful process of preservation that deserves some extra loving care after it’s been bought from the store. Find the best storing methods for a range of cheeses below, plus what to do with the random bits leftover in the back of your fridge. How to store cheese properly Cheese, much like sourdough starter, is alive. It…
Golden, crunchy schnitzels meet creamy mashed potatoes in this comforting dish, finished with a sweet-and-tangy pink lady apple and onion pickle that cuts through the richness beautifully. It’s…
Checkers Sixty60 drivers are winning hearts across South Africa — not just for speedy deliveries, but for their impressive dance moves that have gone viral. The TikTok user @banana._sa, dressed in full Sixty60 gear with his delivery bike parked nearby, shared clips of himself and colleagues busting out slick dance routines. The videos have clocked up more than 700,000 views respectively so far, with South Africans loving the joy and energy these drivers bring to their daily grind. In the clips, the drivers groove in sync, showing off footwork and rhythm that could easily belong on a dance stage —…
There’s something undeniably comforting about a cake that doesn’t try too hard, and this yoghurt cake is exactly that. Moist, tender, and effortlessly elegant, it’s topped with golden…
Who needs cutlery when the spoon is the snack? These crackerbread spoons topped with watermelon preserve, creamy gorgonzola and pops of balsamic caviar are the kind of bite-sized brilliance we live for. Sweet, savoury and seriously chic — this one’s made for impressing. ALSO SEE: Preserved lemon, rosemary and garlic roasted lamb with baby hasselback potatoes https://www.foodandhome.co.za/recipes/preserved-lemon-rosemary-and-garlic-roasted-lamb-with-baby-hasselback-potatoes
Looking to feel more energised, sleep better, and improve your overall health—without cutting out all your favourite foods? The pro-metabolic diet might be the gentle nudge your body…
From gracing the country’s finest kitchens to viral cook-alongs, building a business and publishing a cookbook, there’s nothing ordinary about Chef Ollie. He has an appetite for life, and we’re here for it! Read more about Chef Ollie in our Winter issue that is now on sale! Three lucky readers stand a chance to win a copy of Freestyle Cooking with Ollie! Entries close 29 August. Ts&Cs apply.
With origins dating to Sassanid Persia, mouhalabieh is a much-loved dessert across Lebanon. Similar to flan, the final texture of this milk-based dessert should not be as firm…
We love a good salmon moment, and this one is seriously next-level. A crust of liquorice and black garlic adds depth and drama (in the best way), while the buckwheat salad brings freshness and crunch. It’s unexpected, a little fancy, and totally doable for your next dinner party or midweek flex. Recipe, styling and photograph by Katelyn Allegra Assisted by Cassandra Upton
As the seasons shift and winter settles in, our homes become our havens — places of warmth, comfort, and connection. At Midea, we understand the heart of every…