The Food&Home Awards are nearly here (published in the September issue of Food&Home) and we want you to get to know the judges! Ilse van der Merwe, more commonly known as The Food Fox is a foodie, cookbook author and recipe developer from Cape Town. Read more to get to know her and find out what makes her tick! How did you get started in food and content creation? I started my food blog at the end of 2010 as a foot in the door to pursue a lifelong passion (food & writing). About 6 months later I made a…
More accolades for Sugarbird®, as market-reach grows with continued innovation. Multi award-winning craft spirits producer, Sugarbird®, which embodies flavours from the Cape Floral Kingdom, continues to grow internationally,…
Cheese and wine – a match made in heaven and one of life’s finest culinary pleasures we all so enjoy. Here’s Food & Home Entertaining’s guide on how to host the perfect cheese and wine pairing party in the comfort of your own home. First things first: let’s get a little cheesy, shall we? How to pick the right cheese for your cheese and wine pairing party With so many cheeses available, where do you even start when picking the perfect cheese for your party? Easy. Choose between a variety of hard, strong, soft, mild and creamy cheeses. Try: • Camembert…
This honey-roasted pumpkin and barley salad is great served warm or at room temperature. The barley and pumpkin makes it wholesome and filling for those long winter days.…
Olive this recipe! Make sure to try out this Baked Vegan feta with white wine and olives, an easy, quick starter that is perfectly inclusive and equally delicious! Baked Vegan Feta with White Wine and Olives SERVES 4 | TOTAL TIME 35 minutes INGREDIENTS 200g dairy-free Greek-style cheese 60ml (¼ cup) vegan dry white wine (we used Alvi’s Drift Sauvignon Blanc) 50g Kalamata olives 50g Queen olives 125g mixed baby tomatoes 2 garlic cloves, peeled 5 sprigs fresh thyme 2 tbsp olive oil salt and freshly ground pepper, to taste sliced and lightly toasted baguette, to serve METHOD PREHEAT the…
With winter in full swing, there’s no better way to welcome the cooler weather and shorter days than by investing in some new serve-ware. Or if you’ve recently…
Durbanville Cap Classiques will sparkle even brighter on spring day Durbanville Wine Valley is champing at the bit to celebrate the arrival of Spring on September 1 – officially South Africa’s Cap Classique Day. For the occasion, it will cast the spotlight over coming weeks on the many outstanding expressions produced in Durbanville – one of the Cape’s coolest wine regions. “Durbanville Cap Classique wines consistently ‘sparkle’ in championships and for good reason,” says Durbanville Wine Valley manager Natasha de Villiers. “The combination of a cool climate, outstanding soils, ample sunlight, and ocean breezes are hallmarks of all top-quality vineyards.…
How to enhance your winter roasts. Take your roasts to the next level with these easy tips for enhancing your favourite winter meals! Side dishes Steam baby marrows,…
This maple-roasted parsnip soup with golden parsnip crisps is the perfect soup for a dinner party! Maple-roasted parsnip soup with parsnip crisps Serves 10 | TOTAL TIME 1 hour 10 minutes PARSNIP CRISPS 4 large parsnips, peeled 80g salted butter, melted 50g brown sugar 50g dukkah PARSNIP SOUP 900g parsnips, washed and chopped 50g salted butter 60ml (¼ cup) olive oil 1 large onion, peeled and chopped 100g maple syrup 200g potatoes, peeled and cubed 1,5L chicken stock salt and freshly ground black pepper, to taste METHOD TO make the parsnip crisps, preheat the oven to 200°C and line a…
The ultimate breakfast pancake! Puffed pancake with mozzarella, prosciutto & turmeric eggs PUFFED PANCAKE 175g cake flour 1 tsp paprika/cayenne pepper salt and freshly ground black pepper, to…