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    The only quantity conversion chart you will ever need
    In Caxton

    The only quantity conversion chart you will ever need

    We’ve selected the ingredients we thought most useful to be converted for everyday and special-occasion cooking and baking, and have put together a comprehensive volume-to-weight conversion chart for your convenience. We’ve carefully weighed out each ingredient in our test kitchen, and we hope our conversion chart will be very useful in your home kitchen. Because all ingredients have different densities, 1 cup of one ingredient will not be equal in weight for the same volume of another ingredient – hence the importance of a conversion chart. READ MORE: How to calculate catering quantities per person Our conversion chart will also…

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    How to cook dry pasta perfectly
    In Caxton

    How to cook dry pasta perfectly

    How to cook dry pasta perfectly The secret to cooking the perfect dry pasta is 1, to make sure your pot is big enough and have enough water in it and 2, make sure you have a timer on to make sure you are not over cooking or under cooking your pasta. The average cooing time for pasta is 10-12 minutes First off it to always make sure you have enough salted boiling water to cook the dry pasta in. There should be about 1 litre of water to every 100g of pasta. Once the water is rapidly boiling, add the…

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    Luxury Christmas gift guide
    In Caxton

    Luxury Christmas gifts for foodies

    ‘Tis the season to be jolly! We can guarantee you’ll be the favourite this festive season when you wrap up one of these for the foodies in your life. Christmas gift ideas for your foodie friends Philips Avance Pasta Maker, RSP R3 999 What if there was a product that could provide you with endless fresh pasta options in less than 10 minutes? To good to be true? Try,  too good to miss out on. The Philips Avance PastaMaker takes the effort out of pasta-making. Just put in your ingredients, press a button, and let the Pasta Maker do all…

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    Weekly menu
    In Caxton

    Weekly menu: 13 – 19 May 2019

    Your one-stop, one-shop dinner inspiration for the week ahead. We love that most of these meals make enough for lunch the next day too!   Fennel bulb, bacon and mature cheddar bake This fennel bulb, bacon and mature cheddar bake is a quick and easy dinner sure to please the entire family. The smokiness of the bacon is perfectly complemented by the creamy cheddar, and it’s only made better by the fact that it takes less than an hour to prepare.  Recipe here: Fennel bulb, bacon and mature cheddar bake Creamy mushroom and bacon spaghetti To make this recipe, you will…

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    Chef Hugo Uys’ 5 Best
    In Caxton

    Chef Hugo Uys’ 5 Best [of New York] – October 2018

    Hugo Uys’ bio pic by Karl Simone By Naveen Duwadi Each month, Chef Hugo dives into the best of the ever-changing NYC food scene, offering up his top 5 restaurant discoveries. Going along for the ride, he’ll interview a noted South African celebrity, getting to know them over a great food and delicious conversation. Want to eat and drink like a New Yorker? Keep your eyes on this page. [The Guest] In Conversation with David Tlale   David Tlale has never been afraid of the game. One of South Africa’s top designers, David forged his own path in the fashion industry…

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    Creamy mushroom and bacon spaghetti
    In Wine

    Food & wine pairing – July 2018

    This wine, for that dish So much wine, so little time. Here are some standout wines to try this July, paired with delicious recipes from our magazine. Blue Owl Merlot 2017, R50 As rare as hen’s teeth… a great tasting, good value merlot! On Allée Bleue’s entry-level range this fruit-driven merlot is a pleasure to drink. Smooth and uncomplicated the palate bursts with ripe cherries and milk chocolate. Juicy tannins and a refreshing finish make it all that more drinkable. Pair with: Creamy mushroom and bacon spaghetti WIN! Allée Bleue created this range of easy-drinking wines in honour of its…

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    In Competitions

    Make winter exciting and win with Tangled Tree wines

    The enticing Tangled Tree Range’s innovative packaging produces 75% less carbon emissions than glass bottles during manufacturing and is completely free of BPA (no carcinogens); better for the environment and for you! These mouth-watering wines by Van Loveren comprise of Chocolate Cabernet Sauvignon, Butterscotch Chardonnay, Moscato Rosé, Tropical Sauvignon Blanc and Spicy Shiraz. The Shiraz has a spicy nuance with rich and powerful berry flavours, a true winter wine taste adventure. Pair this oak matured, fruit driven red with Izelle Hoffman’s ostrich bolognese & butternut spaghetti recipe at https://youtu.be/8I5yhzlPGHI. The Tangled Tree range, with its lower carbon footprint, is not…

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    In Caxton

    Join FoodForward SA and make a difference this Mandela Day

    FoodForward SA (formerly FoodBank SA) started in 2009 to address the growing problem of hunger by connecting a world of excess to a world of need. In partnership with all the major wholesalers, retailers, and manufacturers, our mandate is to collect edible surplus food and non-food groceries, for redistribution to registered Beneficiary Organisations (BOs). We call this process Foodbanking. We have branches in Cape Town, Johannesburg, Durban, Port Elizabeth, Rustenburg and Free State. This Mandela Day, FoodForward SA invites the public to register on their website to volunteer in one of the PnP stores nationally, to assist with the in-store…

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    know your mushrooms
    In How to

    Know your mushrooms

    Mushrooms should be stored in the refrigerator either loosely in a bag or wrapped in a damp cloth to prevent loss of moisture. Use within a week. Brown mushrooms are also known as Italian brown mushrooms or crimini and have more flavour than the white variety. They should be firm, plump and clean. Avoid those which have bruises or are soft, wet and slimy. MAKE THIS: Garlicky wild mushrooms on rye toast It is also one of the most commonly and widely used varieties of mushrooms in the world. Dried porcini mushrooms are actually enhanced when dried out. To rehydrate, place…

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    In Lifestyle

    Authentically Italian cooking – from our house to yours

    Born from passion and tradition, Casa Rinaldi’s pasta, olive oil, balsamic vinegar and sauces bring authentic Italian cooking home to you. Priding itself on tradition, Casa Rinaldi has taken up the challenge of bringing only the best Italian culinary experiences to the world. Casa Rinaldi is already well-known for their excellent Modena balsamic vinegar, but is continually improving and enlarging its variety of foods. Pasta and olive oils are especially important to get that authentic Italian flavour right and Casa Rinaldi does not disappoint. With 105 countries around the world already enjoying Casa Rinaldi foods, you have to make sure…

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    OXO
    In Competitions

    Win an amazing OXO hamper valued at R2 500

    OXO uncovers the best solution for life’s everyday tasks OXO is dedicated to providing innovative kitchen products that make everyday living easier. Their thoughtful, “question everything” process and relentless attention to detail uncover the best solutions for life’s everyday tasks. OXO was founded on the philosophy of Universal Design, which means the design of products usable by as many people as possible. Today, OXO offers 1,000+ products covering many areas of the home, all created based on this principle. A great example of this is the Greensaver Produce Keepers which keep your fruit and vegetables fresher for longer. Carbon filters…

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    Spelt pizza with heirloom tomatoes, nectarine, prosciutto and kale pesto recipe
    In Pizzas

    Spelt pizza with heirloom tomatoes, nectarine, prosciutto and kale pesto

    I always make a double batch of pesto. It’s so good tossed through spelt spaghetti and cherry tomatoes for a quick and healthy midweek supper. Serve these spelt pizza with heirloom tomatoes, nectarine, prosciutto and kale pesto with a large green salad to create a more balanced meal with increased nutritional value. Recipe, styling and photographs by Dianne Bibby 

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    Portuguese steak and egg with round-cut chips
    In A Father’s Day feast: over 20 ideas for Dad

    Portuguese steak and egg with round-cut chips

    Each month, F&HE offers an aspiring young chef the chance to share with us their budding culinary skills in the kitchen and prepare a favourite dish, in this case, Tiago’s Portuguese steak and egg with round-cut chips. “I am a natural,” says Tiago Coelho, our 12-year-old Junior Chef, who is not related to the famous author Paulo Coelho, by the way. Tiago bounces into the kitchen with excitement, announcing: “Let’s get this started!” Definitely the man of the moment, Tiago exudes confidence and you can instantly see that he knows his way around the kitchen, as he flips the pan onto…

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    Top Chef contestant Kym Clement
    In Lifestyle

    Interview with Top Chef contestant Kym Clement

    We interviewed Top Chef contestant Kym Clement about her new restaurants, her future, her travels and her appearance on Top Chef. Tell us a little bit about yourself. Pretoria has become my hometown where both restaurants I co-own are based in the heart of the city. Urban Eatery is a coffee shop that is based at the National Treasury and my newest venture Central Pizza Company. I was also a cheftestant on SABC 3’s Top Chef South Africa. Where have you trained and where have you worked as a chef? What did you love most about being in a restaurant…

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