Creme patissiere, also known as pastry cream, is a luscious, thick and smooth custard that is cooked over the stove until thick and creamy. Eggs, milk, cornflour, sugar and…
Lets get to know a little bit more about cheese and how to store it. Read through this quick write up about labneh and how to make it! …
Tired of the same old grilled chicken breasts? Well try our quick stuffed chicken breasts to level up you chicken game. Here’s how… USE a sharp knife to make…
From managing food waste to prepping more efficiently, these are our top kitchen tricks. WORDS BY KIRSTY BUCHANAN How to make pineapple flowers Preheat the oven to 95°C. Cut…
You’ve likely seen pictures of avocado roses on the internet – and if you haven’t yet, they’re bound to pop onto your radar soon! They look exquisite and impressive,…
How to cook the perfect steak In avoiding incidents of steak not cooked to your guests’ liking, we’ve put together your right-hand guide on how to cook the perfect…
Impress with these unique Charcuterie Boards! Charcuterie boards or just charcuterie (shar-Koo-Tuh-Ree), although not a new concept, and dating back as far as 15th century France, Charcuterie Boards have…
Cheese and wine – a match made in heaven and one of life’s finest culinary pleasures we all so enjoy. Here’s Food & Home Entertaining’s guide on how to…
How to enhance your winter roasts. Take your roasts to the next level with these easy tips for enhancing your favourite winter meals! Side dishes Steam baby marrows, string…
How to cut a cake Cutting your cake this way is not only interesting , it will maximise the amount of cake portions you will get out of your…
How to cook dry pasta perfectly The secret to cooking the perfect dry pasta is 1, to make sure your pot is big enough and have enough water in it…
If you are planning a big party or event and you are not sure how much food to cater for each person attending, use our guide on catering quantities…
Couscous is one of the easiest, quickest and most versatile sides to prepare and it works wonderfully served with stews and tagines. Although couscous may look like a grain,…
Blind baking is a simple process where a pastry shell is baked on its own before adding the filling. This prevents tarts and pies from getting unappetising soggy underbaked…
Dry spice rubs are an extremely versatile and effective way to infuse bags of flavour into poultry, fish, meat and even veggies. Learn how to harness the best flavour…