A boo-tiful cake, perfect for Halloween. This black velvet brushstroke cake is as spooky as it is delicious! The rich black cocoa layers give it a deep, chocolatey flavour and an eerie elegance, while the burnt vanilla icing adds a smoky, caramelised twist. Dramatic chocolate brushstrokes crown the cake, creating a hauntingly beautiful look reminiscent of dark feathers or eerie wings. This cake isn’t just a treat—it’s a statement piece that will leave guests in awe at your Halloween get together! ALSO SEE: Batman cupcakes for Halloween Recipe, styling, and photography by Katelyn Williams Assisted by Cassandra Upton
Inspired by the energy and vibrance of New York, the newly renovated tashas in Rosebank is adding a refreshed sense of style, stunning cocktails and new items designed…
Whether you harvest your own bumper crop of bell peppers from your garden or just find yourself buying a colourful selection from the supermarket (when they’re on special I go wild!), you might be wondering what’s the easiest way to deseed them? If you’re like me and have tried almost every method, you’ll know that sometimes the seeds can make a bit of a mess and change your mind to use them in your cooking completely. But after plenty of trial and error, I’ve found a super easy way to get the job done! How to deseed a bell pepper…
Packing a lunch box for work or school can be challenging, especially if you are someone who likes to switch things up. These BBQ chicken wraps are an…
The latest venture by acclaimed chef Ryan Cole is now open at its prime location at the V&A Waterfront. Chef Ryan Cole’s second restaurant, COY, is now open. With Head Chefs Teenola Govender and Geoffrey Abrahams at the helm, COY is already a crowd favourite at the V&A Waterfront. COY, housed in a stand-alone building between the Bascule Bridge and the Robinson Dry Dock, sits on the water’s edge and boasts eye-catching views of the luxurious marina with its grand yachts on one side, and the brute of fishing boats passing through the operational harbour on the other. Table Mountain…
The Mediterranean conjures images of beautiful blue oceans, fields of lavender, acres of olive or lemon trees, charming villages, passionate people with foreign accents, generous plates of food…
Ultra-processed foods (UPFs) have been a hot topic in health circles lately, and they’re not just another diet trend. From crisps to fizzy drinks, mass-produced bread, and even some flavoured yoghurts, many of us are consuming these foods regularly without realising the potential impact on our health. But just how bad are they? What exactly are ultra-processed foods? Ultra-processed foods are those that go through multiple industrial processes, containing ingredients that don’t normally appear in a home kitchen. They include things like emulsifiers, preservatives, artificial flavourings, and colourings, which are used to improve taste and extend shelf life. Essentially, if…
These decadent Chocolate Tarts with salted caramel and meringue are regal and rich, perfect to impress your guests at a dinner party! Recipe by Andria Neophytou ALSO…
Our slow-cooked rack of lamb accompanied by garden-vegetable risotto and a rich sherry jus is a culinary masterpiece. Slow-roasted to perfection, the lamb is adorned with a blend of olive oil, honey, and garlic. Paired with creamy risotto infused with pan juices and crowned with a sherry-infused jus, this dish is a symphony of flavours and textures. Made this recipe? Tag us @foodandhomesa #CookingWithFH on Instagram! ALSO SEE: Slow-cooker chicken with white wine and herbs https://www.foodandhome.co.za/recipes/slow-cooker-chicken-recipe