The fridge is the hardest-working appliance in our kitchens. It keeps all fresh groceries cool, making them last that little bit longer. However, most of us pack the fridge full of stuff, from last night’s leftovers to our favourite spreads and fresh veggies, underestimating how long ingredients actually last once opened or stored. This leads to food waste, unnecessary grocery runs (and in this economy!), or worse, cross-contamination and foodborne illness. But don’t start stressing (you’ve got work for that) – we’ve got you covered. We’ve created a food storage guide that will help you know exactly how long foods…
Whether you’re sitting down to a delicious dinner with the fam, or treating dinner party guests to a feast, a properly set table appropriate for the occassion is…
Bright, bold and full of Middle Eastern flair — these red peppers are roasted to tender perfection, then filled with fluffy couscous spiced with harissa, lemon zest and toasted pistachios. The pistachios add a rich crunch, while the harissa brings a smoky, spicy kick. Serve as an elegant starter or a light vegetarian main for a dinner party or weeknight treat. Also See: Stuffed peppers https://www.foodandhome.co.za/recipes/stuffed-peppers
Woolworths shines at the 37th World Cheese Awards in Switzerland Taking place from 13 to 15 November in Bern, Switzerland, the Guild of Fine Food organised the 37th…
For many years, cooks have debated the best way to prepare and cook dried beans. Should you soak them overnight, give them a quick pre-soak before cooking, or skip soaking entirely? Not to mention salting, lid on or off, and the stovetop versus the oven. It seems dried beans have the culinary world divided. And it’s no question as to why not: dried beans are packed with nutrients, flavour and are just so damn tasty! In this article, we bust the most persistent bean myths, offer practical alternatives, and set the record straight so you can cook delicious beans in…
Bright, sweet, and warmly spiced, this Plum, orange & cardamom cobbler is a comforting dessert that’s perfect for any season. Juicy red plums are drizzled with orange juice,…
Summer in South Africa arrives with sunshine, festive energy and an incredible selection of fruit and vegetables. This is the season when colour, flavour and abundance take centre stage. Whether you’re planning lazy lunches, relaxed braais or quick mid-week meals, summer produce makes cooking feel effortless. Here’s what’s in season right now – and how to enjoy every last bit of it. Fruit Stone Fruit Peaches, nectarines, plums, apricots and cherries are the stars of early summer. They’re sweet, juicy and perfect for snacking or simple desserts. Add sliced peaches to leafy salads, grill nectarines for a quick side, or bake plums into a rustic tart. If your fruit is softening, stew it gently…
Following an exceptionally popular run, The Waldorf Hilton, London has extended its residency with The Pot Luck Club until 30th June 2026. The celebrated South African restaurant, widely praised for its bold flavours…
Comfort food doesn’t have to go into hibernation when the weather warms up. With a few clever swaps, your favourite cosy dishes can become sunshine-friendly plates that feel just as satisfying – without the heaviness. Think crisp, colourful and flavour-forward, with all the nostalgia you love. Here’s how to lighten up your comfort cravings this summer. Cooler, fresher pasta bowls Creamy pasta is a winter staple, but in summer it’s all about freshness. Swap out rich cream sauces for whipped ricotta, pesto made with herbs and lemon, or a simple garlic-olive oil dressing. Add seasonal veggies – like courgettes, cherry tomatoes or grilled corn – and finish with a shower of herbs. It’s comfort food that still feels bright and breezy. Lighter braai-inspired plates If…
Vibrant, crisp veg. Perfectly tender pasta and juicy chicken that never dries out. Any cook’s dream. The secret? You don’t need to buy a fancy appliance or a…