South Africa’s olive queen Annalene du Toit invites friends to join her and husband Pieter for a family braai under the olive tree in Riebeek-Kasteel. It’s a sweltering Saturday in Riebeek Valley in the Swartland. Fortunately, Kloovenburg wine and olive estate has a canopy of oaks. They’ve stood here for a few hundred years and nowadays provide welcome shade for visitors who come to taste the wines and olive products – not only dipping oils, tapenades, olive jams, salts and pestos, but everything you can imagine to pamper the body too. All were created by Annalene du Toit, serene and…
For the Greek community, Easter is a time for family, food and tradition. It’s a feast. A Feast of the Gods, if you will. There is a moment of…
Red sumac salad takes the gorgeous ground red berries of the sumac bush, which are ground into a coarse powder, as a key contributor of spice in this colourful salad. Tangy and earthy, this dish is a delicious side that is just as tasty as it is beautiful.
By Jane Lawson (Murdoch Books)Reviewed by Kate TurnerSelf-confessed ‘Japanophile’, Jane Lawson, captures the restorative power of Japanese food in this superb collection of Japanese recipes. Finding herself stressed…
Asado is all about the meat – allow for about 450g per person. Marinade steaks for as long as possible before grilling them, preferably for 24 hours. For…
F&HE art director Jani Venter enjoys a country getawayWe headed off to the rolling countryside of Magaliesburg for a weekend getaway and a night’s stay at the four-star Magaliesburg Valley Lodge & Spa. Confused and lost at first when we turned down a camouflaged little street in Magalies, we wandered a little bit further and found paradise. The hotel boasts breath-taking suites that combine the luxury of the city with the beauty of the bush. The staff were warm and friendly, and we were met with a delicious bottle of wine and a chocolate platter to enjoy on our balcony…
Granadilla in its raw form is often a little too overpowering, so you can help that by adding in butter, sugar and cream. Shortbread cookies with granadilla cream are…
Coconut and persimmon baked custards with caramel sauce are a spin on traditional crème caramels. We’re taking custard deliciousness to the next level with the unusual but amazing combination of creamy coconut and sweet persimmon. Fruity, creamy, and divine.
Apple and ginger chutney is a great way to spice up your cooking with some yummy flavours. Chutney has a distinctive light spice to it, which is delicious…
Quick tomato and chilli chutney is a great way to add some slightly spicy flair to your cooking. Done in no time and absolutely delicious, it’s great to always have a jar or two in the pantry. Serve with salads, on bread or with meat.
As its name might suggest, berry refresher punch is light, lovely, and fresh. Lager and vodka make a very light combination, which is perfect for these sweet and…
Print Recipe Flat beans, baby marrow and mixed spice stew Ingredients 30ml (2 tbsp) coconut oil 30ml (2 tbsp) ground cumin 10ml (2 tsp) ground coriander 10ml (2 tsp) ground cinnamon 3 garlic cloves, finely chopped 350g flat beans 300g baby marrow, sliced 2 x 410g tins Italian peeled tomatoes, chopped 250ml (1 cup) chicken