Making waves in macadamias, Premier Nut has recently launched a range of 3 different categories of value-add macadamia branded products, including Sutton Pressed, a cold pressed macadamia nut oil. As a tribute to the company’s founders, Alan and Jeanette Sutton, Sutton Pressed pays homage to the founding family name. Alan and Jeanette have been integral to the macadamia nut industry for over 25 years and their deep-rooted knowledge and passion for the industry are undeniable. Their hard work and unwavering commitment has culminated in the establishment of over 17 macadamia nut farms spread across the lush, sub-tropical regions of Mpumalanga…
There’s nothing quite like the excitement of slicing open a perfectly ripe avocado—velvety, green, and ready to spread on toast or mash into a guac. But we’ve…
The third collaboration between Eskort, Saronsberg Cellar and a leading South African artist has raised R2 million for vulnerable children. Proceeds from the Liberi (Latin for children) wines – a limited edition 2021 Shiraz and a 2020 Chardonnay, with labels by Norman Catherine – were handed to the Beeld-Kinderfonds on Monday 9 September 2024. The fund’s chief executive, Adrie van Staden, said the R2 million would be distributed to 20 child development projects and benefit more than 8,000 underprivileged children. Eskort Chief Executive Arnold Prinsloo thanked Nick van Huysteen, the owner of Saronsberg wine estate, former Saronsberg cellarmaster Dewaldt Heyns, who was…
If you’re a fan of simple, wholesome foods that provide both comfort and a homey vibe, then Toast Trailer should be on your list of must-visit spots. Toast…
Tired of basic fried or scrambled eggs for breakfast? This poached egg recipe will get you excited for breakfast again! This hearty, nourishing meal is perfect for breakfast or brunch. The creamy avocado pairs deliciously with the earthy garlic mushrooms and the golden-brown haloumi adds a satisfying crunch. Fresh baby spinach gives it a healthy touch, while the poached egg on top completes the dish with a rich, runny yolk. Each layer offers a unique flavour, making this stack a delightful mix for breakfast, ideal for anyone craving a fresh, wholesome meal. ALSO SEE: BANTING WAFFLE STACK WITH POACHED EGG…
Need some inspiration to cook up the perfect seasonal dishes to try at home? Explore the flavours of the season with Jamie Oliver’s latest show, Jamie Oliver: Seasons,…
Grilling pineapple is a simple way to take your braai game to the next level. The heat caramelises the natural sugars in the pineapple, adding a smoky flavour while retaining its juicy sweetness. Whether you’re serving it as a snack, side dish, or dessert, grilled pineapple is a crowd-pleaser. Follow these tips for grilling pineapple to get perfect results every time: How to pick the perfect pineapple Before you start grilling, it’s essential to pick the right pineapple. Look for one that’s mostly yellow with a slight green hue. It should feel firm with just a little give when squeezed,…
Get those coals crackling because Braai Day is just around the corner, and it’s time to bring out the best of the best. We’ve got the ultimate lineup…
When it comes to selecting fresh fish, there’s more to consider than meets the eye. The quality of your catch can make or break the dish. With a few insider tips, you’ll know exactly what to look for to ensure your seafood is as fresh as possible, whether you’re shopping at a bustling market or your local grocery store. WHOLE FISH SKIN: Opt for fish with taut, shiny, and moist skin. If the scales are lifting or dull, it’s a sign that the fish has been sitting out for too long. SPRINGY: Fresh fish will have firm flesh that bounces…
Even though Tinotenda Sadziwa went to university to study for a BSc in Sociology her real passion lay in cooking, something that had been ignited when she was…
Trifle shouldn’t only be reserved for Christmas. Make this delicious strawberry, Madeira and lemon curd trifle as an anytime dessert. ALSO SEE: Milk tart éclair trifle with pinotage jelly and naartjie syrup https://www.foodandhome.co.za/recipes/milk-tart-eclair-trifle-pinotage-jelly-naartjie-syrup Recipe and styling by Claire Ferrandi Photograph by Dylan Swart