• Not that anyone could ever get bored of burgers, but mini burgers done three ways are a delicious way to step up your game. Each one is more delicious than the last! View this post on Instagram A post shared by Food&Home (@foodandhomesa) Mini Mexican beef burgers Serves: 6 | Difficulty level: Easy | Time: 40 minutes + 2 hours, to marinate INGREDIENTS Marinade 200ml water juice of 1 lemon small handful fresh coriander, chopped 15ml (1 tbsp) ground cumin 2,5ml (½ tsp) sea salt Beef patties 1 shallot, finely chopped 250g lean beef mince 3ml jalapeño chillies, chopped…

    Taryn Das NevesThe Kinfolk Table (Artisan, R473) This cookbook/artistic delight is a must for all serious creatives. Editor Nathan Williams travelled across the USA and Europe to dine with those who are successfully working within their creative space – photographers, designers, gardeners, writers, chefs, bloggers and many more. It’s a rare and inspiring glimpse into the everyday lives of people who live their passion, and what they eat to fuel it. Highlight: The design is true to Kinfolk’s original style and the images are artworks in their own right. Available at Exclusive Books.

    Taryn Das NevesThe Ginger & White Cookbook (Mitchell Beazley, R313) This cookbook comes from the homely kitchens of artisan coffee bar and restaurant, Ginger & White, in London. With a focus on a decent cuppa and food for sharing and laughing over together, it’s hard to find a recipe you won’t like! Whether it’s soft-boiled eggs (topped with knitted hats) and toast soldiers, garlic and fennel slowroasted pork baps or gluten-free chocolate mud cake, this is casual dining at its finest. Highlight: If you’re a carrot cake addict, don’t miss their recipe with lashings of cream cheese icing! Available at…

    Taryn Das NevesA Homegrown Table (Random House, R330) MasterChef Australia 2013 winner, Emma Dean, goes back to basics and focuses on fresh, organic produce to eat with friends and family. With an emphasis on seasonality, foraging and growing your own vegetables, the recipes are humble and delicious – pork and fennel meatballs with risoni, and barbecued quail with heirloom tomato salad, to name a few. Highlight: Broken into lovely sections such as ‘Tea Time’ and ‘Sun Down’. Available at Exclusive Books.

    With the soft and silky texture that an avocado has, it is perfect against the salty and toasted flavours of the bacon and cauliflower. Cook’s tip: This avocado mousse topped with cauliflower and bacon crumbs is best served as individual starters. Serve the mousse in pretty glasses with long spoons. You can also serve it in a big dish as a spread or dip for guests to help themselves to. 

    Print Recipe Reef-style squid ink garganelli Serves: 6 Cooking Time: 1 hour Ingredients 1 quantity squid ink pasta dough Sauce 60ml (¼ cup) olive oil 2 garlic cloves, crushed 1 red chilli, seeded and thinly sliced 2 x 410g tins chopped tomatoes 200ml dry white wine 300g mussels 200g prawns, shelled and deveined 200g calamari