Four Seasons Hotel The Westcliff celebrates Johannesburg’s iconic Jacaranda bloom with a signature Afternoon Tea and exclusive private helicopter flights over the city’s stunning purple canopy. Pastry Chef Nathan Jacobs has crafted a menu that respectfully honours traditional teatime while infusing it with contemporary elegance. Each new addition is subtly inspired by the colours, textures, and serene beauty of the Jacaranda season. “We wanted each bite to echo the anticipation of the first blossoms,” explains Chef Jacobs. “My new additions aim for a perfect balance—crisp and creamy, bright and rounded—creating memorable moments against the backdrop of the city’s violet skyline.”…
Bread meets red: Make a red wine sourdough bread this World Bread Day and enjoy a slice of red! This World Bread Day (16 October 2025), turn the…
Creamy, fragrant, and full of flavour — this prawn and coconut balti curry is your next go-to for a quick yet impressive dinner. Serve it with naan bread for the ultimate weeknight indulgence. Made this recipe? Tag us @foodandhomesa #cookingwithFH on Instagram! Also See: Creamy veg and prawn curry https://www.foodandhome.co.za/recipes/creamy-veg-and-prawn-curry
I always get a little glum when I’ve missed a fruit’s prime (it happens more than I would like to own up to – but such is life).…
South Africans eat more seafood than ever – but want it to be sustainably sourced. More about the WWF-SASSI and the RSPS For over 20 years, WWF-SASSI has strengthened its influence and advocacy for sustainable seafood in South Africa. Using an easy-to-understand traffic light system (Green = Buy, Orange = Think Twice, and Red = Don’t Buy) to collaborate with the country’s largest seafood retailers and suppliers, including Pick n Pay, Woolworths, SPAR, Shoprite, Checkers, Food Lover’s Market, John Dory’s, and Atlantis Foods Group. In 2011, the RSPS took shape when one of South Africa’s largest retailers became the first…
Indulge your senses with this sumptuous Almond, chocolate and orange cake. It’s a moist, light and irresistibly flavourful treat that’s naturally gluten-free and dairy-free too. With tangy citrus,…
Who says creating an impressive cheese board has to be expensive? With a few clever tricks, you can put together something that looks luxurious, tastes incredible, and still stays within your budget. From choosing local gems to finding the right balance of flavour and texture, here’s how to craft a board that’s every bit as indulgent as it looks. Plus, we highlight a few local cheese shops across SA to help you find the best quality without the imported price tag. How to make a cheese board on a budget Budget-friendly doesn’t mean cutting corners on quality or taste. With…
A chef is only as good as their tools. Ever dealt with a blunt chef’s knife or a wonky box grater? Yeah, it’s frustrating and ends up doing…
When I was little, I was convinced that tomato sauce made everything taste better. Chips, eggs, bread… even ice cream once (it was a dare, okay?). To my surprise, it wasn’t terrible. The tang of the tomato somehow balanced the creamy sweetness. I didn’t realise it then, but that strange little experiment was my first taste of a simple truth: sometimes, flavours that shouldn’t work together actually do. Read more: Food combining craze, is it worth it? Curious, I decided to find out which unexpected duos South Africans swear by – the ones that make people raise an eyebrow until…
Orange sweet potato gnocchi is a tasty twist on the conventional dish, and bursting with beautiful colour. Gnocchi is always deliciously filling, even more so when it’s made…