• 165 Results

    cabbage

    Search
    In How to

    The part of your fridge you’re (probably) using wrong

    Open your fridge after a grocery run and chances are you’ll slide fresh produce into the first open space you see. A shelf here, a drawer there. It seems harmless enough.  But that small habit could be the reason your spinach wilts too quickly or your herbs turn limp before the week is over. The most misunderstood spot in your fridge? The crisper drawer. And despite its name, many of us aren’t actually using it the way it was designed.  More than just extra storage The crisper drawer isn’t simply a place to hide vegetables you forgot you bought. It’s designed to create a slightly different climate from the rest of the fridge – one…

    by
    Read More
    In Cooking

    Meet the mushrooms: Blue oyster vs Lion’s mane

    If you’ve been tempted by those sculptural mushrooms at your local market, this is your sign to take them home. Blue oyster and lion’s mane may both fall under the “exotic” umbrella, but in the kitchen they behave very differently. Once you know how each cooks, you’ll reach for them with confidence. Here’s what sets them apart – and how to make them shine. Flavour and texture Blue oyster mushrooms are soft and elegant, with rippled caps in shades of blue-grey. Their flavour is gently savoury with a subtle umami depth. Cooked quickly, the edges turn crisp while the centres…

    by
    Read More
    Barbecued pork hot dogs with crunchy slaw
    In Lunch

    Braaied pork hot dogs with crunchy slaw

    Bursting with flavours, these crispy, crunchy Braaied pork hot dogs with slaw are the perfect lunch time meal. There’s something undeniably nostalgic about a hot dog sizzling over open flames – and this braaied version takes the classic to bold, proudly South African heights. Juicy pork sausages are flame-grilled until lightly charred and smoky, then nestled into soft, toasted rolls and topped with a vibrant, crunchy slaw that delivers freshness in every bite. The slaw is a crisp medley of shredded cabbage, carrot and fresh herbs, lightly dressed to balance creamy tang with a touch of sweetness and acidity. Perfect…

    by
    Read More
    In Lifestyle

    Food Trends 2026: What South Africans will be eating, drinking, and leaving behind

    The new year is unavoidably reflective. December’s excess has receded; the champagne flutes are boxed away, the reservation calendar thins, and resolutions hover briefly before dissolving into something more realistic. What remains is a clearer sense of what we actually want to eat, drink, and gather around. Not what went viral. Not what photographed well for three weeks. But what endured, what exhausted us, and what is quietly inching its way onto menus and into our homes.  In South Africa, this reckoning feels especially sharp. The cost of living has narrowed our appetite for novelty-for-novelty’s sake. Diners are cautious, more deliberate, and increasingly…

    by
    Read More
    bulk buying
    In Features

    Bulk buying: What to buy and why

    A lot of people swear by buying in bulk – and I’m definitely one of them. When done right, bulk buying can make your groceries last longer, score you better prices, keep your pantry, fridge, and freezer well-stocked, cut budget costs, cut down on last-minute grocery runs, and give you more freedom to shake up your weekly dinner routine (which, let’s be honest, can get pretty repetitive). That’s why we’ve put together this handy listicle to help you decide which foods are truly worth buying in bulk, why they’re suited to it, how long they last, and the best ways…

    by
    Read More
    In Cooking

    5 Tips to make humble vegetables taste amazing

    Vegetables play a crucial role in our lives – from nourishing our bodies with essential nutrients to maintaining a healthy gut microbiome – but are seldom prepared and cooked in a delicious way. Yeah, we’re talking mushy broccoli, squeaky green beans, and grey cauliflower. We’ve all had a sad plate of veggies. But the good news is that this doesn’t need to be repeated. We’ve cracked the code on how to make the humble veggie taste amazing with these 5 tips: Keep it simple No vegetable recipe needs to be overcomplicated. Vegetables are already jam-packed with flavour; all we need…

    by
    Read More
    Fibermaxxing
    In Features

    Fibermaxxing: Should you be jumping on this 2026 wellness trend?

    We know what you’re thinking, any headline with a word like ‘fibermaxxing’ in it sounds like another frivalous social media trend, only looking to blow things up without the sufficient backing from health professionals or with anything of real substance. However, this time is different. Fibermaxxing is a TikTok trend that has, and continues, to blow up, but is backed with good old moral fiber (see what we did there?), and of course, science. We all should be jumping onto this trend, and we promise that your body will thank you for it. What is fibermaxxing As the name already…

    by
    Read More
    In Breakfast

    Nutritious school lunchbox ideas

    With the first term and the summer holidays behind us, the school routine is officially back in full swing: early mornings, packed lunches, the works. And if you’re anything like most parents, you’re probably already searching for fresh lunchbox inspiration for term two. So, what’s the secret to packing a nutritious, quick-to-make lunch that actually gets eaten? Simple — it’s as easy as A-B-C… Eggs. Why eggs deserve a spot in every lunchbox Eggs are one of nature’s most versatile and nutrient-dense foods, perfect for growing bodies and busy school days. They’re rich in high-quality protein, vitamin D, B vitamins…

    by
    Read More
    In How to

    Try a colourful South African Vegan Christmas feast this year

    Who says Christmas lunch has to be all about the roast? Swop the marathon of meats for roots and go big on flavour with a plant-based spread that’s every bit as indulgent, flavourful, colourful and festive. Wayne Blake, Group Food & Beverage Manager at ANEW Hotels & Resorts teamed up with vegan colleague Jed Barendse, Junior Content Creator, to create a show-stopping Christmas menu that serves six and is every bit as festive. Festive fizz welcome drink: Lychee mimosa How to make: Drain one to two tins of lychees and gently crush to release the juice. Pour the lychee juice into glasses and top with your choice of bubbly. Float fresh whole peeled lychees in each glass or add fresh thyme, rosemary, or sliced…

    by
    Read More
    In How to

    Make the most of leftover gammon this festive season 

    If there’s one thing the festive season guarantees, it’s leftovers. After Christmas lunch and the New Year’s spread, the fridge is usually packed – and right at the centre of it all sits a generous piece of gammon. Too good to waste, too versatile to repeat in the same way twice, it’s worth keeping a few clever ideas up your sleeve for the days that follow the feast.  Read more: How do you like to spend Christmas? A look at festive season food traditions around the world Gammon earns its place on the festive table. It feeds a crowd, takes…

    by
    Read More
    Thai salad with peanut dressing
    In On shelf

    Crunchy Thai salad with peanut dressing

    Add a burst of flavour and crunch to your day with this Crunchy Thai Salad with Peanut Dressing. It’s light, vibrant and super easy to make — packed with shredded cabbage, sweet pepper, carrot and fresh herbs, all tossed with roasted peanuts. The creamy peanut-lime-ginger dressing gives it a delicious punch. Enjoy it as a refreshing side, or bulk it up with shredded chicken for a lighter main. Also See: Thai salad with warm sesame and ginger dressing https://www.foodandhome.co.za/recipes/thai-salad-with-warm-sesame-and-ginger-dressing Recipe supplied by Indaba Tasting Room

    by
    Read More
    In Lifestyle

    Creative ways to incorporate food-inspired decor into your home

    Food is not only nutritious and delicious, but it’s at the heart of togetherness and creativity. So why not use it as inspiration for your interiors? From soft, earthy textures to bright fruit prints, food-inspired decor brings personality and playfulness to any space. Here are six chic ways to infuse your home with delectable designs. Artwork and fruit prints A great way to introduce this type of flair is through art. Still-life fruit paintings, illustrations of herbs and even photography of gorgeous dishes are excellent ways to add fresh and cheerful energy to your home. Concentrate on kitchens and dining…

    by
    Read More
    fermented foods
    In Health

    How to Add Fermented Foods to Your Day (That Aren’t Just Sauerkraut or Kimchi)

    Fermented foods are no newbie to the world of food. They’ve been part of traditional diets for centuries, offering a range of benefits, from better digestion to a stronger immune system. But if the thought of sauerkraut or kimchi doesn’t excite you, don’t worry. There’s a whole world filled with tangy, probiotic-rich options that can easily fit into your meals without feeling like a chore. Why fermented foods? Fermentation is mainly used to preserve foods, especially when our ancestors didn’t have refrigerators or freezers. By combining foods, like cabbage, with seasonings and a food source, like starch or sugars, living…

    by
    Read More
    In Health

    Top 6 Health benefits of kimchi + ways to use it

    If you’ve walked past jars of kimchi in the fridge aisle and wondered what the hype is all about, you’re not alone. I discovered kimchi a few years ago while experimenting with gut-friendly foods, and it quickly became a kitchen staple. It’s tangy, spicy, and packed with goodness — a great way to boost both flavour and health without much effort.  So, what exactly is kimchi? Kimchi is a traditional Korean side dish made by fermenting vegetables — usually cabbage or radish — with garlic, ginger, chilli, and salt. It’s a little sour, a little spicy, and full of flavour.…

    by
    Read More
    In Lifestyle

    From Strandfontein to Cebu: SA Chef Shanon Peters heads up Gordon Ramsay’s new Philippine kitchens

    South African chef Shanon Peters is cooking up something big—this time on an international scale. The Strandfontein-born chef has just been appointed head chef of Gordon Ramsay’s first restaurants in the Philippines, bringing world-class flavour and local heart to the table. The two new spots—Gordon Ramsay Fish & Chips and Gordon Ramsay Street Burger—are set to open side-by-side on the tropical island of Cebu. Shanon’s role? Everything from handpicking top-quality ingredients and fine-tuning the menus, to training the kitchen teams to match the global brand’s high standards. Shanon’s journey began humbly in Cape Town in 2008 when he started shadowing…

    by
    Read More
    Load More