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July 2009

We are delighted to introduce an exclusive new series by Donna Hay, the Australian food guru famous for her clean, contemporary style and food she describes as “special made simple”. She shies away from the celebrity-chef label, claiming that... Read more


Joint venture
A slow-cooked juicy roast is the easiest thing in the world to cook and the most satisfying thing to serve...

Lean sweep
Hit the winter jackpot with fragrant, spicy dishes that are frugally low in fat but happily high in taste...

The root of all goodness
Hot and healthy vegetable soups will warm hearths and hearts this winter...

Pudding on the Ritz
Sweet, sticky, rich and fruity, Africa’s most heavenly puddings take hedonism to new heights ...

Fresh, fast and simple meals inspired by Africa...

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Pure genius
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.

Rich pickings
Shaun Schoeman’s bold use of indigenous herbs and fynbos attracts carloads of curious customers to new Fyndraai restaurant in Franschhoek.

Victory dinner
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.

Romantic renaissance
Otto de Jager weaves a strand of baroque magic through a not-quite-traditional white wedding.

Victory dinner
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.


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