This is our favourite salad for summer! Recipe by Christine Capendale Styling and photograph by Hein van Tonder
What a time to be alive. The South African wine industry is in a state of constant flux and innovation. We’re making better wine than we ever have,…
This recipe is on f-leek. Recipe and styling by Sarah Dall Photograph by Myburgh du Plessis
Cruciferous or leafy vegetables like cauliflower, broccoli and kale belong to the Brassicaceae (also known as Cruciferae) family. Rich in nutrients, cruciferous veg are also good sources of…
A newcomer to the mainstream food scene, the Bambara groundnut is an indigenous legume that has been used in traditional African and Indian dishes for centuries. You might know it by one of its many local names, like a jugo bean, ditloo marapo, izindlubu, hlanga, njugo, nduhu, phonda and tindhluwa. Rich in protein, fibre, calcium and B vitamins, Bambara groundnuts can be eaten fresh or dried. When fresh, roast and eat them as a snack; and when dried, boil them together with samp or grains for a clever nutritional combination that forms a complete protein. Cultivated in Mpumalanga, Limpopo and…
Recipe by Claire Ferrandi and Dashania Murugas Styling by Claire Ferrandi Photograph by Dylan Swart\
Smoothies have never been so popular: they’re a quick and easy healthy food option to make at home, they’re portable and convenient enough to take to work or…
Print Recipe Champagne and watermelon cocktail Serves: 4 - 6 Total Time: 20 mins Ingredients 750ml (3 cups) fresh watermelon juice (see recipe for instructions) large handful ice cubes, crushed 80ml (⅓ cup) tequila squeeze fresh lime juice 375ml (1. cups) Champagne watermelon wedges, to garnish basil leaves, to garnish lime slices, to garnish Instructions
The baking experts from Stork bring you more bakeinspiration in loaf form. Yes! Love the loaf and turn your teatime into more-for-me time with these beginner-friendly loaf recipes.…