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