In part one of our exclusive new series, Australia’s leading food writer DONNA HAY proves that perfection in food comes from freshness, simplicity and a dash of imagination.
Shaun Schoeman’s bold use of indigenous herbs and fynbos attracts carloads of curious customers to new Fyndraai restaurant in Franschhoek.
Master chef RUDI LIEBENBERG shows us how simple it is to make the Duke’s winning meal.
f&he annual recipe index
A year of unforgettable F&HE recipes, catalogued for easy reference.
Otto de Jager weaves a strand of baroque magic through a not-quite-traditional white wedding.
Master chef Rudi Liebenberg makes step-by-step Beef Wellington.
Beauty without borders
A food lover experiences some of Tanzania’s endless attractions.
Cocktail of the month
Warm up for winter with this chocolate chilli martini, a wicked way with a sophisticated classic.