Cheers to the holidays! Recipe, styling and photograph by Hein van Tonder
A sour made for sippin’ The shaking of the cocktail can make or break the finish of a good drink. The most common shakers used in bars are…
Our December issue just hit shelves and if you’re planning a festive feast these holidays, you have to add the Pure Indulgence issue to your cart. Here’s why… Our cover recipe of maple-butter duck with sage-roasted cherries is a real feast for the whole family! We visit Johannesburg-based Bull & Bush Meat Merchants and Dylan and Chris let us in on the ins and outs of the ever-so-competitive meat industry. What would the festive season be without turkey? With our 6 no-waste recipes, we’ve made sure this annual treat will tantalise the family for days.On the twelfth day of Christmas…
Silverstar Casino, the West Rand’s favourite entertainment destination, is gearing up to become a holiday paradise right on your doorstep once again… only this time you can look…
With the selection of chef’s knives available today, it can be daunting to know which one to choose. Blade profile and handle shape are a personal choice, but David Hoehler, crafter of superious chef’s knives, recommends starting with a 21cm chef’s knife. The measurement refers to the length of the blade from the tip down to the heel (the part of the blade that connects to the handle). So why chose a 21cm chef’s knife? According to David, the key factor is knuckle clearance: when you hold the knife in a pinch grip, you should be able to make a…
At F&HE, our furry friends’ needs and nice-to-haves matter to us as much as those of our readers. Recipe, styling and photography by Katelyn Allegra
This month’s selection features vegan-friendly wines paired with vegan dishes. I love the sight of the sun bouncing off a glass of crystal clear wine—but did you know in order to make wines clear, they need to be fined? During winemaking naturally occurring organic compounds make the wine cloudy; it’s the job of the fining agent to bond with these allowing the cloudy stuff to sink to the bottom of the tank, where it is easily removed, leaving a bright wine behind. Many wineries use animal-derived products as fining agents, these include casein (a milk protein), albumin (egg whites), gelatine…
This festive season you can impress your guests without having to spend hours in the kitchen! Make this year’s holidays and family get-togethers so much easier (and delicious)…
These quiche squares are so easy to make and are perfect for leftovers too. Recipe and styling by Claire Ferrandi Photograph by Dylan Swart