We’ve selected the ingredients we thought most useful to be converted for everyday and special-occasion cooking and baking, and have put together a comprehensive volume-to-weight conversion chart for your…
How to cook dry pasta perfectly The secret to cooking the perfect dry pasta is 1, to make sure your pot is big enough and have enough water in it…
‘Tis the season to be jolly! We can guarantee you’ll be the favourite this festive season when you wrap up one of these for the foodies in your life.…
Your one-stop, one-shop dinner inspiration for the week ahead. We love that most of these meals make enough for lunch the next day too! Fennel bulb, bacon and mature…
Hugo Uys’ bio pic by Karl Simone By Naveen Duwadi Each month, Chef Hugo dives into the best of the ever-changing NYC food scene, offering up his top 5 restaurant discoveries.…
This wine, for that dish So much wine, so little time. Here are some standout wines to try this July, paired with delicious recipes from our magazine. Blue Owl…
The enticing Tangled Tree Range’s innovative packaging produces 75% less carbon emissions than glass bottles during manufacturing and is completely free of BPA (no carcinogens); better for the environment…
FoodForward SA (formerly FoodBank SA) started in 2009 to address the growing problem of hunger by connecting a world of excess to a world of need. In partnership with…
Mushrooms should be stored in the refrigerator either loosely in a bag or wrapped in a damp cloth to prevent loss of moisture. Use within a week. Brown mushrooms…
Born from passion and tradition, Casa Rinaldi’s pasta, olive oil, balsamic vinegar and sauces bring authentic Italian cooking home to you. Priding itself on tradition, Casa Rinaldi has taken…
From gut-friendly food to Earl Grey tea to a renewed interest in vegetables, here are the food & drink trends that you'll see in 2018. …
OXO uncovers the best solution for life’s everyday tasks OXO is dedicated to providing innovative kitchen products that make everyday living easier. Their thoughtful, “question everything” process and relentless…
I always make a double batch of pesto. It’s so good tossed through spelt spaghetti and cherry tomatoes for a quick and healthy midweek supper. Serve these spelt pizza…
Each month, F&HE offers an aspiring young chef the chance to share with us their budding culinary skills in the kitchen and prepare a favourite dish, in this case,…
We interviewed Top Chef contestant Kym Clement about her new restaurants, her future, her travels and her appearance on Top Chef. Tell us a little bit about yourself. Pretoria…