Well-marbled pork steak, seasoned properly and seared in a sizzling hot griddle pan, topped with a slice of caramelised onion and balsamic compound butter, is irresistible. We recommend serving them with crispy potato chips or wedges and peppery rocket salad dressed with a drizzle of lemon juice. A quick and easy meal, perfect for anytime. Also See: Pork koftas with apricot & ginger https://www.foodandhome.co.za/features/pork-koftas-with-apricot-ginger Recipe and image: SA Pork
The close of the 2026 wine grape harvest will be marked with an elegant open-air celebration on Friday, 10 April, as Jazz Under the Stars returns to the…
This March, Kerrygold celebrated St. Patrick’s Day by championing authentic Irish food culture around the world, from crisp sandwich activations to traditional recipes created in collaboration with chef JP McMahon of Michelin-starred restaurant Aniar. For those who didn’t get the chance to celebrate out and about — or who prefer to mark the occasion at home — these recipes offer the opportunity to recreate the spirit of St. Patrick’s Day in your own kitchen. Rooted in Ireland’s food traditions and enriched with Kerrygold grass-fed Irish butter, the dishes highlight simple ingredients and authentic flavour. The collection includes a comforting Lamb…
As Ramadan draws to a gentle close, there’s a quiet excitement that begins to build – the kind that lives in small details, soft preparations, and the promise…
The ultimate trifecta of Korean cuisine, these fermented pastes are an important part of many Korean dishes and culture. So much so that UNESCO has recognised Korean “jang-making as an intangible cultural heritage of humanity”. If you’re standing in front of a shelf filled with mysterious red and brown pastes, searching for the condiment you need for your next Korean BBQ or jiggae, you’re not the only one scratching their head. I’ve been there, done that and came out of the scenario with my stomach happily stuffed. Once you know the differences between the pastes, you’ll be able to unlock…
The pop superstar is named Global Brand Ambassador, ushering a new era rooted in culture, creativity, and bold coffee choices Nespresso is proud to announce the appointment…
There’s something quietly genius about building a week’s meals around one hardworking ingredient. Enter beef mince: affordable, freezer-friendly, and endlessly adaptable. Buy in bulk, split it into portions, and suddenly you’ve got the makings of multiple dinners (and a few enviable leftovers) without stretching your budget or your imagination. Why beef mince just makes sense Beyond its versatility, beef mince is a smart buy. It’s one of those ingredients that stretches beautifully across multiple meals, helping you save both time and money. Portion it, freeze it, and you’ve always got the start of something delicious on hand. Here’s how to turn one batch of beef mince into four completely different…
Cultured, or fermented dairy, isn’t something new – it’s been around for centuries. It’s making a comeback, with the wellness and food industry highlighting its multitude of health…
We all love a good cuppa of Rooibos every now and again, but ever fancy it in your food? Why not try something different? Smoky, sweet, and quietly sophisticated, these rooibos and pork skewers bring a distinctly South African twist to the table. The pork is marinated in a fragrant rooibos infusion, allowing the tea’s natural earthiness to deepen the flavour while keeping the meat beautifully tender. Once grilled, the skewers take on a caramelised edge that pairs perfectly with the gentle spice and subtle sweetness of the marinade. Served alongside a jewel-toned red grape pilaf, this dish is all…
Cooking fats and oils have been, and continue to be, heavily contested. Cooking fats, like butter and tallow, help create the flakiest pastries and crunchiest potato wedges, but…