Food & Home Entertaining

I can’t help but wonder where the current global shift towards plant-based eating will be in 10 years’ time. Will we look back on it as the crescendo of a wave that was soon quelled by the sea of sameness? Or will the movement have grown to such an e

HAILING FROM EVERTON NEAR DURBAN, PHOTO-JOURNALIST ANDREA ABBOTT DESCRIBES HERSELF AS AN IMPULSIVE AND ENTHUSIASTIC WORD WORKER WHO LOVES FELINES, COFFEE AND CHOCOLATE – NOT NECESSARILY IN THAT ORDER! SEE HOW BEAUTIFULLY SHE’S CAPTURED THE STORY OF D

tofu, red curry paste, brown lentils, fresh coriander Serves 4 EASY 1 hr 10 mins Heat a glug of olive oil in a large pot (with a lid for later use) over high heat. Add 400g cubed Earth Products Firm Japanese-Style Natural Tofu (find at select Pick n

Don your festive best for the Glenshiel Christmas Fair! With more than 70 stallholders from all over the country, you’ll be spoilt for choice at this much-anticipated gathering. Offerings range from hand-crafted Christmas decorations, cakes, cookies

With the selection of chef’s knives available today, it can be daunting to know which one to choose. Blade profile and handle shape are a personal choice, but David recommends starting with a 21cm chef’s knife. The measurement refers to the length of

Wait, aren’t all wines vegan? Actually, no. In order to make wines clear, they need to be fined. During the winemaking process, naturally occurring organic compounds make the wine cloudy. It’s the job of the fining agent to bond with these, allowing

Frank Meaker is the cellar master of Org de Rac. Not only was it one of the first organic wine farms in SA, it’s also one of the first to use vegan winemaking practices. Frank studied winemaking and viticulture at Elsenburg Agricultural Training Inst

RMB WineX, Joburg’s premier wine festival, celebrates its 20th anniversary this year! Held at the Sandton Convention Centre since its inception, RMB WineX will once again deliver the best of the Cape, as well as some international wines. At the RMB P

One thing’s for sure: it’s getting hotter out there. And we say a great way to beat the heat is to kick back with a tall glass of something chilled while reading your favourite foodie mag! To ensure you don’t miss a single issue of Food & Home Entert

Join us as we celebrate World Vegan Day on 1 November with a selection of our favourite vegan recipes, just in time for weekend gatherings with friends and family – non-vegans need not fear as these dishes are so good, you might find yourself lining

Makda Harlow of London’s Lemlem Kitchen has been giving the ancient, aromatic spices of Eritrea an uber-innovative shake-up. So much so that Time Out magazine listed her enterprise as one of London’s Best African Restaurants and BBC Good Food named h

John Mshana is head chef at Tanzanian luxury safari group, The African Embassy Ltd. He is based at Hatari Lodge in the Arusha National Park and supervises the company’s Shu’Mata Camp at the foot of Mount Kilimanjaro. An active member of the Tanzanian

Eat Feel Fresh – A Contemporary, Plant-Based Ayurvedic Cookbook by Sahara Rose Ketabi (Dorling Kindersley, R373) With a foreword by Indian-born, American author and alternative medicine advocate Deepak Chopra, Eat Feel Fresh is the go-to cookbook for