eat.art is a local company specialising in the concept, creation and production of exceptional fine food gifting and everyday niche products that are available locally, in both Cape Town and Gauteng, as well as in some of the worlds’ most exclusive department stores such as Globus in Switzerland, Oil & Vinegar in Europe, Williams Sonoma in the USA and our very own Woolworths in SA. Situated in Cape Town – the design capital of the world – eat.art is dedicated to marrying their expertise in design and packaging with international food trends. Products are hand-packed into exquisite, yet accessible packaging,…
Appletiser launches two exciting new flavours and adds to their line of premium beverages. These have formed part of the Appletiser Colours range – Appletiser Colours Pink (Apple &…
Take a gourmet gander through a few of the must-try culinary destinations we found in the Eastern Cape. We love these Eastern Cape restaurants: Haricot’s Deli & Bistro, Grahamstown A welcome addition to the university town, Jenny Gird provides great cakes, good coffee and delicious bistro fare for lunch and dinner in a convivial atmosphere with a great buzz. 32 New Street; 046-622-2150; haricots.co.za Polka, Graaff-Reinet On a peaceful street in this historic town, close to the legendary Drostdy Hotel, seek out Polka – a stylish bakery, café and deli for breakfast, lunch and dinner with great pastries and a…
Below we discuss 5 ways to keep your heart healthy balance. And it is easier than you think. Here’s how: 1. Eat your rainbow colours At least five…
1. Grilled corn on the cob with Parmesan and a coriander, chilli and garlic butter: 2. Chargrilled calamari with chilli, lime and parsley and guasacaca: 3. Canelazo: 4.…
Print Recipe Grilled corn on the cob with Parmesan and a coriander, chilli and garlic butter By Luisa Farelo – Serves: 4 Cooking Time: 25 mins Ingredients Butter 45g butter, softened 1 garlic clove, peeled and crushed 30ml (2 tbsp) fresh coriander, chopped + extra, to garnish zest and juice of 1 lime 1 red
Print Recipe Chargrilled calamari with chilli, lime and parsley and guasacaca By Luisa Farelo – Serves: 4 Cooking Time: 30 mins Ingredients Guasacaca (guacamole) 2 ripe avocados, skins and pips removed and roughly chopped ½ garlic clove, peeled and crushed 20ml (4 tsp) red wine vinegar + extra, if needed dash olive oil small handful
A chilled version of this traditional spiced hot drink.
Making your own tomato puree is easier than you think. Below we share the Food & Home way of how you can make your own tomato puree in…
Recipes that have been tried, tested and certainly perfected grace the pages of this covetable cookbook – Genius Recipes by Kristen Miglore. From simple foods, like yoghurt with toasted quinoa, dates and almonds, to more perplexing dishes, like salt-crusted beef tenderloin grilled in cloth (‘lomo al trapo’), your alfresco table is waiting to be dusted off, set and filled with sublime food and great company. Available from Exclusive Books.
With over 100 dishes adorning the pages of this pulsating and persuasive Peruvian-inspired cookbook, you’ll be spoilt for choice. Dishes like scallops a la chalaca, seafood rice, shrimp…