Do you ever feel frustrated when your cakes and cookies don’t look as good as the glossy image in recipe books? Then follow along as I share some of my top tips for better baking! I’ve been baking ever since I can remember, licking chocolate cake beaters as a tiny tot, making gingerbread cookies with my mom and bottling up brandied cherries with my dad. I’ve still had my fair share of baking fails though…sunken lemon loaves, merged cookies, sponge cakes dotted with pockets of cornflour. My first ever batch of macarons resembled something similar to coloured brandy snaps and…
The trend changing the way the world drinks, and the brand making it possible. It’s no secret the past five years have seen an increased focus on holistic…
The Cellars-Hohenort’s talented Executive Chef Tronette Dippenaar, has created a brand-new menu of dainty sweet and savoury delights to further elevate the hotel’s timeless tradition of Afternoon Tea. The new High Tea features a choice of 11 loose-leaf teas, as well as Lavazza coffee. Each tea blend is meticulously curated by Master Tea Blender, Mingwei Tsai, who has also created a unique Cellars Hohenort Blend of Nigiro tea, incorporating the spicy fragrance and bronze/apricot colour of the Liz McGrath Rose. The Liz McGrath Rose was hybridised in 2003 to commemorate the 80th birthday of the late Mrs McGrath, the…
Laundry … the one task that we all need to do but don’t really enjoy. Luckily for you, we’ve got some great laundry tips to make your laundry…
Food and design, if done well, can have a way of transporting us out of where we are and into our imagination. This is the case at Ouzeri. Here, in Cape Town’s newest eatery, beautiful food and design work together to transport diners out of the CBD and to Cyprus and Greece. Even when the winter rain is pouring outside. What’s in a name At Ouzeri, chef and owner Nic Charalambous serves up his take on the food and flavours of his Cypriot cultural heritage. The name of his latest venture is also its inspiration. The concept is influenced…
These 2-ingredients lentil tortillas are like magic! Made from only red lentils and water, they make the perfect vessels to carry succulent steak, homemade salsa verde and a…
How to: Homemade Father’s day chilli sauce Guaranteed to spice things up this Father’s Day ,nothing says I love you more than this simple, hassle-free, homemade with love chilli sauce. Its the perfect DIY Dad’s day gift . HANDS ON 20 min| TOTAL TIME 40 min |SERVES 6-8 INGREDIENTS 2 red peppers 1 1/2 red onion , finely chopped 6 garlic cloves, peeled and finely chopped 2 cm piece ginger, peeled and finely chopped 1 cup of red chillies, steam removed and roughly chopped 3 tomatoes, skin removed and chopped 3 tbsp olive oil 1 lemon, juiced and zested ⅓ cup red wine…
Spain has gifted us with one of the most delicious food customs: tapas. Made up of bite-sized savoury snacks that are crumbed, dipped, fried, skewered or stuffed, a…
If there’s one thing we love at Food&Home, it’s fresh and crunchy blueberries! And OZBlu Blueberries are the best in the market. They shared on their popular recipe for vegan blueberry ice lollies which you can learn how to make below! Vegan blueberry ice lollies Ingredients 1½ cup full-fat Coconut Milk 1 tsp. Vanilla Powder ¼ cup Maple Syrup 1 tbsp. freshly squeezed Lemon Juice 1½ cups OZblu Blueberries (with some extra sliced for toppings) Method You will need 8 ice-lolly moulds and sticks to make these vegan blueberry ice lollies. This recipe uses silicone moulds which have a slit…
A playful take on the classic side of cauliflower cheese, the humble cauliflower shines bright in this unique pie. Perfect as part of a Sunday roast spread or…