‘THIS IS A RECIPE BOOK THAT’S VERY MUCH ABOUT COOK­ING AC­CORD­ING TO YOUR MOOD.’

House and Leisure Food - - HL FOOD -

This year House and Leisure turns 21. Over this pe­riod it has mor­phed from a mag­a­zine into some­thing so much big­ger as we keep pace with tech­nol­ogy and ac­knowl­edge your chang­ing needs. Now House and Leisure is a fully grown-up brand with a web­site, as­sorted so­cial media plat­forms and reg­u­lar events. We have plans to ex­pand our of­fer­ings even fur­ther as the year pro­gresses. How­ever, one thing that has stayed a con­stant in HL’S con­tent through­out these decades is food – fab­u­lous food.

Food is such an in­te­gral part of our lives. Aside from the ob­vi­ous sus­te­nance as­pect, food is at the heart of most cel­e­bra­tions, it brings us joy and, thanks to all forms of media, chefs have be­come the new rock stars! In this, our fourth edi­tion of House and Leisure Food, we’ve beefed up our line-up even more than the pre­vi­ous three is­sues to bring you a hefty 77 recipes. I can guar­an­tee there is some­thing in­spir­ing for all lev­els of cook out there, and for ev­ery oc­ca­sion.

We’ve cho­sen again to di­vide the book into four sec­tions with themes that match those in the monthly mag­a­zine: Easy Liv­ing, Sum­mer, Win­ter Warmth and Lux­ury. The line-up in­cludes favourites from es­tab­lished South African chefs and foodie per­son­al­i­ties, in­clud­ing Chris­ti­aan Camp­bell, Stephen Tem­ple­ton, Peter Gottgens, Kevin Gouws, Claudia Gian­noc­caro, Mum­taz Da­soo, Neil Roake and Phillippa Cheifitz. There are also loads of spe­cial cre­ations from HL’S own Food Editor, Raphaella Frame-tolmie.

This is a recipe book that’s very much about cook­ing – and there­fore eat­ing – ac­cord­ing to your mood. It’s not from the starter, main and dessert camp, which is why we have added lifestyle shots. These beau­ti­ful im­ages are all se­lected from HL’S ar­chives and serve to re­mind us of the won­der­ful ways in which this brand has faith­fully doc­u­mented our tagline: ‘the plea­sure of liv­ing here now’. So don’t waste any time, get cook­ing.

FROM TOP Mush­room, ar­ti­choke and goat’s cheese spinach fet­tuc­cini with toasted pine ker­nels (page 27); Cape grape cake (page 46); cala­mari in a tomato-chilli sauce (page 78);

straw­berry fizz (page 98).

LUX­URY

SUM­MER

EASY LIV­ING

WIN­TER WARMTH

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