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    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. Going along for the ride, he’ll interview a noted South African celebrity, getting to know them over a great food and delicious conversation. Want to eat and drink like a New Yorker? Keep your eyes on this page. [The Guest] In Conversation with David Tlale   David Tlale has never been afraid of the game. One of South Africa’s top designers, David forged his own path in the fashion industry…

    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 Merlot 2017, R50 As rare as hen’s teeth… a great tasting, good value merlot! On Allée Bleue’s entry-level range this fruit-driven merlot is a pleasure to drink. Smooth and uncomplicated the palate bursts with ripe cherries and milk chocolate. Juicy tannins and a refreshing finish make it all that more drinkable. Pair with: Creamy mushroom and bacon spaghetti WIN! Allée Bleue created this range of easy-drinking wines in honour of its…

    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 and for you! These mouth-watering wines by Van Loveren comprise of Chocolate Cabernet Sauvignon, Butterscotch Chardonnay, Moscato Rosé, Tropical Sauvignon Blanc and Spicy Shiraz. The Shiraz has a spicy nuance with rich and powerful berry flavours, a true winter wine taste adventure. Pair this oak matured, fruit driven red with Izelle Hoffman’s ostrich bolognese & butternut spaghetti recipe at https://youtu.be/8I5yhzlPGHI. The Tangled Tree range, with its lower carbon footprint, is not…

    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 all the major wholesalers, retailers, and manufacturers, our mandate is to collect edible surplus food and non-food groceries, for redistribution to registered Beneficiary Organisations (BOs). We call this process Foodbanking. We have branches in Cape Town, Johannesburg, Durban, Port Elizabeth, Rustenburg and Free State. This Mandela Day, FoodForward SA invites the public to register on their website to volunteer in one of the PnP stores nationally, to assist with the in-store…

    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 are also known as Italian brown mushrooms or crimini and have more flavour than the white variety. They should be firm, plump and clean. Avoid those which have bruises or are soft, wet and slimy. MAKE THIS: Garlicky wild mushrooms on rye toast It is also one of the most commonly and widely used varieties of mushrooms in the world. Dried porcini mushrooms are actually enhanced when dried out. To rehydrate, place…

    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 up the challenge of bringing only the best Italian culinary experiences to the world. Casa Rinaldi is already well-known for their excellent Modena balsamic vinegar, but is continually improving and enlarging its variety of foods. Pasta and olive oils are especially important to get that authentic Italian flavour right and Casa Rinaldi does not disappoint. With 105 countries around the world already enjoying Casa Rinaldi foods, you have to make sure…

    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 attention to detail uncover the best solutions for life’s everyday tasks. OXO was founded on the philosophy of Universal Design, which means the design of products usable by as many people as possible. Today, OXO offers 1,000+ products covering many areas of the home, all created based on this principle. A great example of this is the Greensaver Produce Keepers which keep your fruit and vegetables fresher for longer. Carbon filters…

    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 with heirloom tomatoes, nectarine, prosciutto and kale pesto with a large green salad to create a more balanced meal with increased nutritional value. Recipe, styling and photographs by Dianne Bibby 

    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, Tiago’s Portuguese steak and egg with round-cut chips. “I am a natural,” says Tiago Coelho, our 12-year-old Junior Chef, who is not related to the famous author Paulo Coelho, by the way. Tiago bounces into the kitchen with excitement, announcing: “Let’s get this started!” Definitely the man of the moment, Tiago exudes confidence and you can instantly see that he knows his way around the kitchen, as he flips the pan onto…

    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 has become my hometown where both restaurants I co-own are based in the heart of the city. Urban Eatery is a coffee shop that is based at the National Treasury and my newest venture Central Pizza Company. I was also a cheftestant on SABC 3’s Top Chef South Africa. Where have you trained and where have you worked as a chef? What did you love most about being in a restaurant…

    Jenny Handley explores the hop, hot and happening Bree Street restaurants of the Mother City to meet some of the chefs who make it come alive! Recipes and styling by: Migalia Bellorin, Richard Bosman, Roberto Carluzzo, Lauren Case, Luca Di Pasquale, Liam Tomlin and Gareth Walford Photographs by: Bruce Tuck Bree Street, at the foot of Table Mountain, has earned itself a reputation of being the culinary road of Cape Town. Here, both local and international chefs are creating a culture of five-star food served in settings that vary from edgy and elegant to casual streetside dining. The emphasis is…

    You are transported to a different era when touching down in Livingstone. F&HE food editor Leila went to Zambia in search of raw and fresh ingredients By LEILA SAFFARIAN Perhaps it’s all those colonial-period novels, but images of sipping a sidecar cocktail while sitting alongside the majestic Zambezi come to mind… The images were probably the result of vaguely paying attention during history class, remembering Livingstone was a colonial city, named after the British explorer David Livingstone and capital of the southern region of Zambia. The main talking point is the Victoria Falls, which attracts thousands of visitors each year…