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
Print Recipe Chermoula-coated grilled silvers Ingredients 2kg silvers, cleaned Chermoula 200g salted butter 2 garlic cloves, crushed 45ml (3 tbsp) fresh coriander rind of 2 limes and juice of 1 lime 15ml (1 tbsp) ground cumin 5ml (1 tsp) smoked paprika salt, to taste carrots, julienned, to serve baby marrow, to serve 1 lemon, cut
Pour 30ml Aperol, 30ml fruit brandy (we used apricot) and 30ml cherry liqueur into a shaker. Fill with ice and shake. Strain into a tall glass filled with…
On the Go Tours whisks us off on their Very Vietnam excursion, where the heady delights of this Southeast Asian pearl offer food for the soul and the adventure of a lifetimeBy ANDREA PAFITIS-HILLHANOI There’s a kind of rhythm to the organised chaos of Hanoi’s streets. Scooters weave their way along, tooting at whatever may find itself in the way. A balancing act that defies the laws of physics, the Hanoi people have mastered the art of piling themselves, spouses, babies and small children, as well as unfortunate chooks – likely to become the dish of the day – all…
As welcoming as she is successful, renowned Franschhoek chef Margot Janse loves nothing better than to surround herself with friends and family on her days off. “Come in,…