CAXTON - foodandhome.co.za95% are interested in cooking and entertaining content 82% cook for...

2018

CAXTONmagazines

Cape Town 26 Old Mill Road, Ndabeni, Cape Town, 7405 Tel 021 530 8600

durban 115 Escom Road, New Germany, Durban, 3610 Tel 031 716 4444

JoHanneSburG 368 Jan Smuts Avenue, Craighall, 2196 • PO Box 1610, Parklands, 2121 Tel 011 889 0600

webSITe caxtonmags.co.za

MedIa KIT

South Africa’s most established and trusted food magazine inspires professionals, homemakers, culinary students and food lovers. Sophisticated dishes are made accessible to the audience, and there’s never a shortage of comfort food ideas for the whole family. Food & Home entertaining keeps its readers up to date on trends, faces, places, restaurants, events, gadgets, local producers and gourmet travel destinations.

ABOUT THE BRAND

BRAND iNSigHTSSa’S leadInG Food MaGaZIne

2018 ViSiON

Food & Home entertaining is the most established and respected food magazine, with the highest readership within its category.

Food & Home entertaining aims to harness the balance of recipes and other culinary-related content, with entertaining decor tips and advice,

according to our readers’ needs and wants. Supporting seasonality and local producers remains key to our editorial ethos, and this year we will also focus on the progress of sustainable farming

in SA, as well as restaurants and retailers that are committed to

sustainability. Clever and creative concepts on how to upcycle

food- and beverage packaging will feature regularly in our 2018 issues, as will the latest developments and progress in the world of recycling.

BRAND AND PLATFORMS

FoodandHome EntertainingMagazineSA

@FHEMag @foodandhomesa

Food & Home Magazine

PRiNTMonthly Readership: 655 000

Circulation: 23 242 (Jul – Sep 2017)

DigiTALWebsite: 34 883 UBS

Facebook: 45 314Twitter: 19 634

Instagram: 17 401 Pinterest: 1 219Mailer: 18 952

ABC: Jul – Sep 2017Effective Measure, Everlytic and Social Media (October 2017)

Source: AMPS 2015

foodandhome.co.za

DEMOgRAPHiCS

15-24 35-4425-34 45-54 55+

PRiN

T

Gender

MALE 27% FEMALE 73%

29%21% 20% 17% 14%

Race

BLACK 67%

COLOURED/iNDiAN 17%

WHiTE 17%

15-24 35-4425-34 45+

12% 11% 13% 40%

89% 11%

HH income25% 23% 18% 34% 0%

R0

-R5

99

9

R6

00

0-R

11 9

99

R12

00

0-R

19 9

99

R2

0 0

00

+

OTH

ER

R0

-R5

99

9

R6

00

0-R

11 9

99

R12

00

0-R

19 9

99

R2

0 0

00

+

WEB

SiT

E

Effective measure (October 2017)

Age

Gender

HH incomeAge

67%

33%

LSM

LSM

Effective Measure (October 2017)

10% 90%

Effective Measure (October 2017)Source: AMPS 2015

7-10

4-6

7-10 4-6

12% 14% 65%9%

ABOUT THE AUDiENCE

Food and drInK*84% foodie influencers95% are interested in cooking and entertaining content82% cook for pleasure55% enjoy simple, quick and easy recipes53% enjoy wine tasting/collecting/clubs

KITCHen and deCor*62% home and decor influencers81% are interested in home, decor and gardening content72% are interested in reading about new food products and ideas

Travel70% are interested in holiday and travel content59% regularly travel to the beach/coast for holidays50% are interested in reading about culinary-related travel, festivals and expos

enTerTaInInG76% have a braai monthly67% enjoy hosting or attending dinner parties

onlIne82% have a Facebook profile53% shop online for homeware and music

*InFluenCerS BrandMapp indicates influencer level by asking the following:• How interested are you in the content category AND what is the likelihood of friends and family to ask your advice about a content category. • More than 50% of the audience consider themselves to be highly influential to their networks in this content category.

Sources: AMPS 2015 AB (Jan 15-Dec 15), CREAM 2015, BrandMapp 2016

CRÈME DE LA CRÈME

MOOD BOARD

SNAPSHOT

Who are Food & Home Entertaining’s readers?

They are the CRÈME DE LA CRÈME of gourmands who want to remain in the know

They have and display the very best taste in everything they do; from what they eat and how they entertain, to how they decorate their homes.

Cultured: They exude elegance and sophistication

Refined: They have good taste in everything they do; from what they eat to how they cook and decorate

Entertainers: They revel in hosting guests for dinners and braais, and enjoy showing off their homes

Make a meal of it: Cooking is an art. They put a lot of energy and passion into preparing dishes

Elite: Some readers are established chefs at independent and franchised restaurants

Dreamers: Other readers are interested in improving their culinary skills and developing latent cooking talents

Expert on food: They are knowledgeable about food by keeping up to date on current culinary trends and ideas

Le good life: They love to indulge, and live a comfortable and pleasant life

Aficionados: They are food and cooking enthusiasts, and connoisseurs of different cuisines

Chic: From how food is presented to adding touches to their home decor, they carefully curate a stylish life

Relax through food: Fine fare and drink make them happy. Food is seen as therapeutic and rewarding

Endorsers: They are foodie and home decor influencers

Modern: They like to stay abreast of new trends, faces, places, restaurants, events and so on

Easy yet delicious: They look for simple, convenient and super tasty recipes to whip up during the week

CR

ÈM

E D

E L

A C

RÈ

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PRiNT RATE CARD2018

CoST vaT

Full Colour

DPS R55 000.00 R7 700.00 R62 700.00

FP R27 500.00 R3 850.00 R31 350.00

1/2 DPS R41 400.00 R5 796.00 R47 196.00

1/2 Hor/Ver R20 600.00 R2 884.00 R23 484.00

1/3 Hor/Ver R19 300.00 R2 702.00 R22 002.00

SpeCIal poSITIonS

inside Front R34 200.00 R4 788.00 R38 988.00

inside Back R31 600.00 R4 424.00 R36 024.00

Outside Back R32 900.00 R4 606.00 R37 506.00

1st Double Page Spread R60 500.00 R8 470.00 R68 970.00

2nd Double Page Spread R60 500.00 R8 470.00 R68 970.00

3rd Double Page Spread R60 500.00 R8 470.00 R68 970.00

Any guaranteed Full Page R30 400.00 R4 256.00 R34 656.00

advertorial rates

Double Page Spread R75 400.00 R10 556.00 R85 956.00

Full Page Full Colour R37 800.00 R5 292.00 R43 092.00

Half Page R28 500.00 R3 990.00 R32 490.00

January 2018 2-Nov 13-Nov 20-Nov 21-Nov 11-Dec February 2018 17-Nov 6-Dec 13-Dec 18-Dec 15-Jan March 2018 2-Jan 15-Jan 22-Jan 25-Jan 12-Feb april 2018 2-Feb 12-Feb 19-Feb 22-Feb 12-Mar May 2018 7-Mar 19-Mar 26-Mar 28-Mar 16-Apr June 2018 4-Apr 16-Apr 23-Apr 25-Apr 14-May July 2018 2-May 14-May 21-May 24-May 11-Jun august 2018 7-Jun 18-Jun 25-Jun 28-Jun 16-Jul September 2018 5-Jul 16-Jul 23-Jul 26-Jul 13-Aug october 2018 2-Aug 13-Aug 20-Aug 23-Aug 10-Sep november 2018 6-Sep 17-Sep 21-Sep 27-Sep 15-Oct december 2018 4-Oct 15-Oct 22-Oct 25-Oct 12-Nov All deadlines to be understood as 12 NOON on each respective day.

ADVERTORiAL CLOSiNg DATE

ADVERTiSiNg CLOSiNg DATE

FiNAL ADVERT MATERiAL DATE

DELiVER ALL ADDED VALUE

ON SALE DATE

deadlIneSiSSUE DATE

ToTal

RATES EFFECTiVE FROM 1 JANUARy 2018

noTe: all raTeS neTT oF any aGenCy FeeS and/or CoMpleTed MaTerIal dISCounTS.

6 x 1 60mm height x 45mm width








R686.32

R1 372.54

R1 372.54

R2 745.09

R2 745.09

R5 490.26

R5 490.26

R10 980.53

R782.40

R1 564.70

R1 564.70

R3 129.40

R3 129.40

R6 258.90

R6 258.90

R12 517.80

SIZeFull Colour

prICeeXCl vaT

prICeInCl vaT

adverT SIZeS:300 dpI, CMyK, pdF ForMaT

R340.00

R470.00

R510.00

R570.00

R670.00

R730.00

R850.00

R900.00

R1 020.00

R1 120.00

R1 240.00

R1 290.00

R1 350.00

R1 400.00

R1 470.00

R1 520.00

R1 570.00

R1 630.00

R1 690.00

R1 740.00

R47.60

R65.80

R71.40

R79.80

R93.80

R102.20

R119.00

R126.00

R142.80

R156.80

R173.60

R180.60

R189.00

R196.00

R205.80

R212.80

R219.80

R228.20

R236.60

R243.60

R387.60

R535.80

R581.40

R649.80

R763,80

R832.20

R969.00

R1 026.00

R1 162.80

R1 276.80

R1 413.60

R1 470.60

R1 539.00

R1 596.00

R1 675.80

R1 732.80

R1 789.80

R1 858.20

R1 926.60

R1 983.60

R370.00

R520.00

R600.00

R670.00

R750.00

R820.00

R940.00

R51.80

R72.80

R84.00

R93.80

R105,00

R114.80

R131.60

R421.80

R592.80

R684.00

R763.80

R855.00

R934.80

R1 071.60

2

4

6+8

10+12

16

20

24

32

36

40

44

48

52

56

60

64

68

72

76

80

paGeS CoST vaT ToTal CoST vaT ToTal

LOOSE PRE-PRiNTED iNSERTS(PER 1000)

BOUND/STiTCHED PRE-PRiNTED iNSERTS(PER 1000)

iNSERT RATES

noTe: all raTeS neTT oF any aGenCy FeeS and/or CoMpleTed MaTerIal dISCounTS.

all non-STandard bound InSerTS reQuIre

pre-InSerTIon.r480 per 1 000 CopIeS

looSe InSerTS larGer THan 32 paGeS reQuIre baGGInG

r950 per 1 000 CopIeS

CLASSiFiEDS

SoCIal MedIa Facebook

Twitter

instagram

endorSeMenTS

SoCIal MedIa ad Spend

Endorsements - Facebook

Endorsements - Twitter

Facebook post ad spend

Twitter ad spend

instagram ad spend

Branded Facebook cover

Per post (does not include ad spend) - includes eCard.



Sharing client’s social media posts on Caxton Magazines’ social media platforms.

Social media ad spend is mandatory on campaigns in order to meet the client’s goals.

No ad spend and no metrics. At editorial discretion. Max. 1 post per week per campaign.

No ad spend and no metrics. At editorial discretion. Max. 1 post per week per campaign.

Min. R3 500 per brand, per campaign. Any campaign period. Not more than 6 posts.

Min. R5 000 per brand, per campaign. Any campaign period. No limit on tweets.

Min. R5 000 per brand, per campaign. Any campaign period. Not more than 6 posts.

Cost per day. Design included.

R5 000

R8 500

R7 500

**R4 025

**R5 750

**R5 750

R5 500

R4 000

R3 500

eleMenT plaCeMenT SpeCS / GuIdelIneS CoST

vIdeo Commercial content video execution

Excludes: additional venue hire, additional equipment hire, travelling (included provided it’s within 30km one way). Any ad-

ditional stock footage or images will be negotiated.

From R30 000

CoMpeTITIonS 1 page with entry form Prize value must be over R3 500. R5 000

dIGITorIalS STandard dIGITorIal

Digitorial hosting feeDigitorial hosting fee

preMIuM dIGITorIal

Digitorial hosting feeDigitorial hosting fee

One page. includes one visual and top or bottom banner when required. Hosted for the campaign duration.

Excluding monthly updates.including monthly updates (design or content updates).

Max 3 pages. includes one visual per page and top or bottom banner when required. Hosted for the campaign duration.

Excluding monthly updates.

including monthly updates (design or content updates).

R10 000

R3 000R5 000

R12 500

R3 000R8 000

• producer • storyboard artist • scriptwriter• treatment • stylist (food/fashion)• photographer• videographer

• editing• sound – music or ambient sound

(excludes final mix)• ingredients (R500 per video)• wardrobe (subject to the shoot)• make-up artist

(subject to the shoot)

Video production includes:

Campaign video/Flipagram

giF

Still images with captions and basic animation.

3-second loop, no sound.

R18 000

R8 000

2018DigiTAL RATE CARD

All dIsPlAy RATes ARe CPM (CosT PeR ThousAnd IMPRessIons). RATes subjeCT To ChAnge WITh 2018 suPPlIeR InCReAses. CosT Is subjeCT To ClIenT bRIeF, ACTIVATIon MeChAnIsM, PRoduCTIon RequIReMenTs And edIToRIAl APPRoVAl.

All RATes ARe neTT oF Any AgenCy Fees And exClude VAT. RATes ARe subjeCT To The sTAndARd TeRMs And CondITIons oF CAxTon MAgAzInes. IF ConTenT Is suPPlIed ‘booked As’, no ChAnges WIll be MAde exCePT AgReed uPon oTheRWIse.

*PoA - PRICe on APPlICATIon ** Ad sPend InCludes MAnAgeMenT Fee oF 15%

eleMenT plaCeMenT SpeCS / GuIdelIneS CoST

produCTIon CoSTS p/HourStudio design or content creation R850Animation costs R750Digital development R950Rich media creative is generally supplied material from client/agency Additional stock images charged R500Additional music track charged R1 500

CaMpaIGn reporTInGCampaign Reporting: Campaign feedback documents and insights (PowerPoint) are provided for all campaigns developed by Studio to the value of R100 000. Campaign feedback data (Excel) will be supplied for campaigns below R100 000. PR Packages that have a campaign attached to them will receive one report only at the end of the campaign. if feedback is required before the end of the full campaign, it will be data only. Clients can purchase full campaign feedback documents (PowerPoint) for R5 000 if required.

MobIle bannerS

Mobile banner

MPU/medium rectangle

Mobile adhesive

R150 CPM

R300 CPM

R250 CPM

320x50

300x250

320x50

dIGITal eXTenSIonS

web bannerS

newSleTTer

Microsite/website development

Navigation tab and special section to house sponsored content and digitorials

Leaderboard

Half page

MPU/medium rectangle

ROS

Banner package - 10 000 impressions

Banner package - 20 000 impres-sions

Premium targeted banners

Newsletter mention

Newsletter banner

Sponsored newsletter

R950 p/h development fee

Flat rate for 1 month

728x90

300x600

300x250

728x90, 300x250, 300x600, 320x50

includes design of 4 banners created by Caxton Creative Studio.

includes design of 4 banners created by Caxton Creative Studio.

includes design of 4 banners, rate is based on how targeted the audi-ence is. Building and retargeting an audience is available.

1 x Editorial mention on a newsletter. This may only click through to a digitorial/content article on a Caxton Magazines’ website.

1 x Banner on a newsletter, this can click through to a client’s page or Caxton Magazines’ website.

Newsletter sent out to our database. Content consists of all articles and assets created for a campaign.

Min. 4 x digitorials need to exist for this type of newsletter.

*POA

R 25 000

R300 CPM

R300 CPM

R300 CPM

R300 CPM

R 4 000

R 8 000

POA

R 6 500

R 3 000

R 10 000

banner TaKeoverS

Roadblock

Page takeover

Sectional sponsorship

Site takeover

728x90, 300x250, 300x600, 320x50

728x90, 300x250, 300x600, 320x50

728x90, 300x250, 300x600, 320x50

728x90, 300x250, 300x600, 320x50

R1 500 per day

R1 500 per day

R2 500 per day

R3 500 per day

Tweet Tweet Buzz

paCKaGe deSCrIpTIon CoST

Be Like the Cool Kids

Break the Internet

Maximum 4 magazine brands

6 x Tweets per brand (24 Total)

Total posts = 24


10 x Tweets per brand (60 Total)

1 x Facebook post per brand (6 Total)

1 x instagram per brand (6 Total)

Total posts = 72


10 Tweets per brand (100 Total)

1 Facebook post per brand (10 Total)

1 instagram per brand (10 Total)

Total posts = 120

R30 000

R125 000

R90 000

pr paCKaGe ruleS Subject to availability. Highest bidder for key events. only 12 packages per year, 1 per month. Any other launches must be discussed before engaging with client. Calendar supplied Q1 for available annual dates. We cannot guarantee an event to trend – it has to be trend worthy and valuable content for our users. ideally, it should be part of a bigger campaign. Caxton Magazines has full editorial control, no client approval on social media elements. Excludes production, travelling and accommodation costs, ad spend, volume discounts and VAT. Client can request a social listening/monitoring post-campaign PowerPoint/Excel report at an additional cost of R5 000. poST pr paCKaGe FeedbaCKThe post campaign recon will be provided 14 working days after the PR Package has been concluded in an Excel spreadsheet. if a post campaign analysis is required, this will be billed at R5 000 – this includes a full campaign performance overview and feedback in a PowerPoint document.

add-on ITeM CoST To add-on deTaIlSTwitter Ad Spend Recommended

Facebook Ad Spend Recommended

instagram Ad Spend Recommended

Digitorials

Editorial Attendance

Photography

Green Room Events

Social Listening/Monitoring

POA

R500

R500

R5 000

R1 000

R12 000

R25 000

R5 000

Per post

Per post

Per post

Per post

Per brand

Per day

Min. charge

Per package

Will be advised at strategy stage if needed.



One sign-off client to provide press release + brand assests [e.g.: fonts, colours, Ci includes one image + client branded top banner

During work hours offsite for client launch, media day, event, activations, etc.

includes: 1 x photgrapher, 1 x art director, 1 x stylist, ingredients and/or props to the max. value of R1 500

POA – to discuss with Marketing Team

Full campaign listening beyond PR Package analysis (includes: client performance + Caxton performance + other influencer

performance) recommended for bigger national client events e.g.: World Food Day, Slipper Day, Valentine’s Day

2018PR PACKAgES

CONTENT OPPORTUNiTiES

Your one-stop, one-shop dinner inspiration! Each month,

we’ll lighten your load with a menu for a week in one basket

7 dishes7 DAYS

SCHOOL NIGHT DINNERS

Best ever shakshuka

Coconut, mushroom, sage and brown rice “risotto”

Sausage and peppers on creamy polenta

Chicken in balsamic cream with green beans

IT'S THE WEEKEND, BABY!

Sunshine piña colada jug

Salami and chargrilled red peppers with almonds and Grana Padano

Spatchcock chicken marinated in yoghurt and spices

Crème brûlée cheesecake

RECIPES AND STYLING BY CLAIRE FERRANDI ASSISTED BY ALFRED NQAYI PHOTOGRAPHS BY DYLAN SWART

AND A COCKTAIL

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FOODANDHOME.CO.ZA JANUARY 2018 61

BEST EVER SHAKSHUKAUse any leftover coriander

to make the spatchcock

chicken on page 66

Serves 4 EASY 45 mins

WHAT YOU NEED

olive oil, to fry

1 red pepper, finely diced

1 onion, peeled and diced

3 – 4 garlic cloves, peeled

and minced

3 To poach your eggs, bring the shakshuka mixture to a simmer. Make a hollow in the mixture with a dessertspoon and break an egg into the hollow (dropping the egg from a height of about 20cm above the simmering sauce will help to keep the egg neatly contained), then make more hollows and drop the remaining eggs into them. Cover the pan with its lid and allow the eggs to poach to your liking (5 minutes for soft, 6 minutes for medium and 8 minutes for hard).4 Serve sprinkled with chopped coriander leaves.

COCONUT, MUSHROOM, SAGE AND BROWN RICE “RISOTTO”Use any leftover herbs and

wine to make the chicken

dish on page 63


WHAT YOU NEED

500g brown and wild rice

olive oil, to fry and drizzle

500g mushrooms, sliced

salt and freshly ground

black pepper, to taste

2 onions, peeled and diced

2 large handfuls sage leaves,

chopped

large handful thyme leaves +

extra, to garnish

15ml (1 tbsp) smoked

Spanish paprika

15ml (1 tbsp) ground cumin

15ml (1 tbsp) ground

coriander

5ml (1 tsp) chilli flakes

10ml (2 tsp) dried oregano

3 x 400g tins chopped

tomatoes

2 x 400g tins beans of your

choice, drained (we used

kidney- and black beans)

130g frozen corn kernels



8 – 10 eggs

roughly chopped coriander

leaves, to serve

HOW TO DO IT

1 Pour a large glug of olive oil into a large, deep pan with a lid (you’ll use the lid later) and place over medium heat. Add the red pepper and onion to the pan, and fry, stirring often, until soft and light golden in colour, 10 – 15 minutes. Add the garlic, paprika, ground cumin and coriander, and the chilli flakes. Fry, 1 minute further, while stirring.2 Add the dried oregano and chopped tomatoes, and simmer over medium heat, 20 minutes. Add the beans and corn kernels, bring to a simmer and season to taste.

BEST EVER

SHAKSHUKA

COCONUT, MUSHROOM,

SAGE AND BROWN

RICE “RISOTTO”

SAUSAGE AND

PEPPERS ON

CREAMY POLENTA

2 O

F

2 O

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AD

SUNSHINE PIÑA COLADA JUG

Serves 4 EASY 20 mins + 1 hr, to chill

WHAT YOU NEED

1 pineapple (about 450g),

peeled and chopped

juice of 4 limes

250ml (1 cup) coconut milk

200ml white grape juice

60 – 150ml white rum,

to taste

ice, to serve

mint leaves, to garnish

(optional)

HOW TO DO IT

1 Place the chopped pineapple, fresh lime juice, coconut milk, grape juice and white rum in a high-

powered blender and blitz until very smooth. Taste

the mixture and add a little more rum... if you dare!

2 Refrigerate the jug until ready to serve, then present in glasses with loads of ice

and add mint leaves, to garnish, if desired.

FOR MORE WEEKLY

MENUS, VISIT FOODANDHOME.CO.ZA

ONLINE BONUS!

SUNSHINE PIÑA COLADA JUG

TH

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AD

64 JANUARY 2018

SPATCHCOCK CHICKEN MARINATED IN YOGHURT AND SPICESCook your spatchcock

chicken in the kitchen or on

the braai. Marinating the

chicken overnight in the

yoghurt makes it super-

tender. Use any leftover

coriander to make the

shakshuka on page 62

Serves 4 EASY 1 hr 15 mins + 12 – 24 hrs, to marinate

WHAT YOU NEED

MARINADE

300g full cream plain

yoghurt

125ml (½ cup) coconut milk

2 tomatoes, chopped

15ml (1 tbsp) smoked

Spanish paprika

2 garlic cloves,

peeled and minced

handful fresh coriander

large handful thyme leaves +

extra, to garnish (optional)

15ml (1 tbsp) ground

coriander

15ml (1 tbsp) ground cumin

juice of 1 lemon

5ml (1 tsp) chilli flakes



1 whole free-range chicken

HOW TO DO IT

1 For the marinade, combine all of the ingredients, except the chicken, in a blender and blitz until almost smooth.

Pour the yoghurt and spices marinade mixture into a deep roasting dish.2 To spatchcock your chicken, place the chicken on a chopping board, breast-side down with the legs towards you. Using sturdy scissors, cut open the chicken along each side of the parson’s nose and backbone to remove the spine, cutting through the rib bones as you go. Discard the spine bone.3 Open the chicken out and turn it over. Flatten the breastbone with the heel of your hand, so that the meat has an even thickness.

4 Place the spatchcock chicken in the marinade, and turn it over to coat the chicken on all sides, rubbing the marinade into the skin and leaving a thick coating all over. Cover the roasting dish with cling film and transfer to the fridge to marinate, 12 – 24 hours.5 To cook the chicken, preheat the oven to 200˚C or prepare your coals. Remove it from the marinade and reserve a marinade coating on the chicken. Either pan-fry the spatchcock chicken in a hot griddle pan to brown, 10 minutes per side, then return it to the roasting dish with the marinade and cook in the preheated oven, 20 – 30 minutes or until cooked through; alternatively, if cooking the chicken on a braai, place it on a grid over medium coals, about 20 – 25 minutes per side, until cooked through.

SPATCHCOCK CHICKEN

MARINATED IN

YOGHURT AND SPICES

TH

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AD

66 JANUARY 2018

3 garlic cloves, peeled

and minced

125ml (½ cup) white wine

1 x 400ml tin coconut milk

HOW TO DO IT

1 Place your brown and wild rice in a pot and cover with water, then bring to a boil, about 30 minutes, topping up with water if the pot runs dry. (Simply allow the rice to boil and cook, as you prepare the meal – you only need it right at the end. Plus, with brown rice, it seems almost impossible to overcook it. Here, in particular, you want nice, soft rice.)2 Heat a large glug of olive oil in a large frying pan over high heat and fry your sliced mushrooms in batches, until cooked and slightly golden. Once cooked, remove the mushrooms from the pan, season to taste and set aside until needed.3 In the same pan, add another glug of olive oil and fry the onions, about 10 minutes, until soft and translucent. Add the sage and thyme leaves, and fry over high heat, 2 minutes, before adding the garlic and frying, 30 seconds. Add the wine and boil over high heat, about 3 minutes, until barely any wine remains.4 Once the rice has cooked, drain and add it to the pan with the onion mixture, followed by the coconut milk. Stir well to combine, bring to a simmer, then season to taste and drizzle with a little extra olive oil. Serve the “risotto” topped with the cooked mushrooms and garnish with extra thyme.

SAUSAGE AND PEPPERS ON CREAMY POLENTAUse leftover cheese to

make the dish on page 65


WHAT YOU NEED

SAUSAGE AND PEPPERS

500g lamb and rosemary

sausage/sausage of

choice, sliced

olive oil, to fry

1 red pepper, sliced

1 onion, peeled and

finely chopped

handful rosemary leaves,

finely chopped


and minced


2 x 400g tins chopped

tomatoes

15ml (1 tbsp) garam masala



POLENTA

1L water

250g polenta

100g butter

250ml (1 cup) fresh cream

100g Grana Padano,

grated

chopped coriander leaves,

to garnish (optional)

HOW TO DO IT

1 For the sausage and peppers, heat a large frying pan over high heat, add the sliced sausage and fry until browned, stirring often, about 4 minutes. Remove from pan and set aside until needed. 2 Heat a little olive oil in a frying pan over medium heat and fry the pepper, onion and rosemary until soft, about 10 minutes. Add the garlic and fry, 1 minute further, then add the white wine and simmer to reduce, about 4 minutes.3 Add the tinned chopped tomatoes, garam masala and the sliced sausage to the pan and simmer, 10 minutes, before seasoning to taste.4 Just before serving, make the polenta by bringing the water to a boil in a medium-sized pot. Add the polenta and whisk continuously over

low heat, about 2 minutes. Remove from heat and add the remaining ingredients, whisking to combine, until everything has melted together. Season to taste. 5 Serve the sausage and peppers, warmed, over the polenta and sprinkle over fresh coriander, if desired.

CHICKEN IN BALSAMIC CREAM WITH GREEN BEANSUse any leftover herbs and

wine to make the "risotto"

on page 62

Serves 3 – 4 EASY 45 mins

WHAT YOU NEED

olive oil, to fry and drizzle

6 whole chicken breasts

350g green beans,

trimmed of hard stalks

1 onion, peeled and diced

250g streaky bacon, diced


and minced

large handful sage leaves

handful thyme leaves +

extra, to garnish


350ml fresh cream

60ml (4 tbsp) balsamic

vinegar



HOW TO DO IT

1 Heat a glug of olive oil in a frying pan over medium-low heat, and fry the chicken

breasts in batches until just cooked through and slightly browned, about 4 minutes per side. Once cooked, set the chicken breasts aside until needed. 2 Bring a pot of salted water to a boil and blanch the green beans, 4 minutes or until just tender, then drain and drizzle with olive oil.3 In the same frying pan, add another glug of olive oil and fry the diced onion over medium heat, until soft and translucent, about 10 minutes. Add the diced bacon and fry until crispy, a further 5 minutes. Add the minced garlic, sage and thyme leaves, and continue frying, 2 minutes, before adding the wine. Simmer to reduce, 3 – 4 minutes, then add the cream and balsamic vinegar, and simmer, 3 minutes. Taste and season accordingly.4 Add the chicken to the sauce and bring to a boil, then remove from heat. Cut the chicken breasts into thick slices and serve the saucy chicken breast slices over the blanched green beans. Garnish with the extra thyme leaves.

CHICKEN IN

BALSAMIC CREAM

WITH GREEN BEANS


SALAMI AND CHARGRILLED RED PEPPERS WITH ALMONDS AND GRANA PADANO A lovely, simple side,

starter or snack – and if

you’re braaiing, chargrilling

the peppers over the coals

is a great way to make

use of the heat provided

before you braai the meat.

Use any leftover cheese to

make the sausage dish on

page 63


WHAT YOU NEED

3 red peppers

splash of red wine vinegar

olive oil, to drizzle

200g salami, sliced

handful Grana Padano/

hard cheese shavings

60g roasted and salted

almonds, roughly chopped

handful caperberries

fresh oregano (optional)



HOW TO DO IT

1 If using an oven to chargrill your red peppers, preheat it to 200˚C. If using a braai, place the red peppers on the braai grid once the flames have died down,

but the braai is still very hot (a while before you put the meat on). For the oven method, place the whole red peppers in a roasting tray and roast, turning occasionally, until the skin is blackened all over, about 30 minutes. If roasting over the coals, turn occasionally with tongs until the skin is blackened all over.2 To remove the blackened skin of the peppers easily: while the red peppers are still hot, place them in a bowl and cover the bowl with cling film to seal, 20 minutes. Remove the skin from the peppers (it will peel off easily after being in the sealed bowl). Discard the skin and seeds, and slice the flesh into strips. Toss with a splash of red wine vinegar and a drizzle of olive oil.3 Arrange the sliced salami on a serving platter, add the red pepper strips, Grana Padano or hard cheese shavings, almonds, caperberries and fresh oregano, if desired. Drizzle with a little more olive oil and season to taste.

SALAMI AND CHARGRILLED

RED PEPPERS WITH ALMONDS

AND GRANA PADANO


THE WEEK AHEAD

CRÈME BRÛLÉE CHEESECAKE A sublime collaboration

of two of the best loved

desserts. To get the

crunchy, caramelised

topping, you need a kitchen

blowtorch (sadly, this won’t

work under the grill)

Serves 8 EASY 2 hrs 30 mins + 4 hrs, to chill

WHAT YOU NEED

GINGER BASE

200g ginger biscuits

60g butter, melted

CHEESECAKE

300g castor sugar + extra,

to caramelise

15ml (1 tbsp) vanilla paste

10ml (2 tsp) vanilla essence

pinch salt

10 large egg yolks

1 egg

3 x 230g tubs cream cheese,

at room temperature

375ml (1½ cups) fresh cream

fresh raspberries,

to decorate

mint leaves, to decorate

HOW TO DO IT

1 Preheat the oven to 150°C. Grease and line the base and sides of a 20cm-diameter round springform cake tin. When lining the sides of the tin, cut the baking paper 6cm higher than the height of the tin, taking care to overlap the paper where the two ends of the sheet join, so there is no gap. (The cheesecake will rise during baking, and lining the tin above its top edge prevents the cheesecake filling from overflowing – imagine the layer of baking paper acting as an extension of the baking tin.)2 For the base, place the ginger biscuits in a blender and blitz until a fine crumb forms. Add the melted butter and pulse once or twice more until the mixture is

incorporated. Tip the mixture into the prepared cake tin and press it very firmly and evenly into the base, smoothing it out with the back of a spoon.3 Bake the base in the preheated oven, 15 minutes, before cooling at room temperature, 10 minutes. Refrigerate, 30 minutes, while preparing the cheesecake filling.4 Place the castor sugar, vanilla paste and essence, salt, egg yolks and the whole egg either in the bowl of a stand mixer or a large bowl if using a hand-held electric mixer. Beat until fluffy, about 3 minutes. Add the cream cheese and beat, scraping down the sides of the bowl if required, until just smooth. Add the fresh cream and beat until just combined. Boil the kettle.5 Line the outside of the chilled tin with a large piece of heavy duty foil, so as to cover the bottom and sides

in one large piece. Then line the outside of the cake tin with a second sheet of heavy duty foil to create a watertight, double layer, and place the tin in a deep roasting tray. (The method to the madness is to make the cake tin watertight, to protect your cheesecake from the water as it cooks in the water bath.)6 Pour the cream cheese mixture into the biscuit base and pour boiling water into the roasting tray around the cake tin. The water should come about halfway up the sides of the tin; don’t overfill, as it will be difficult to pick up the roasting tray if it's too heavy.7 Bake in the preheated oven, 1 hour and 40 minutes. (The cake should be set, but have a slight wobble.) Switch off the oven, but leave the cake in the oven with the door ajar, 1 hour. Remove the cake tin from the water bath after the 1 hour has passed

and chill in the fridge to firm up, 4 hours or overnight.8 Remove the cheesecake from the fridge, 10 minutes before serving. Carefully remove it from the tin and peel off the baking paper. 9 Place the cheesecake on a round serving platter or cake stand and sprinkle generously with castor sugar, then caramelise the sugar with a kitchen blowtorch to create the crème brûlée topping. If you're not serving the entire cheesecake at once, you could cut slices and then caramelise the tops of the individual slices, or caramelise only the part of the cake you think you will need. (Stored in the fridge, the caramelised topping will not retain its crunch and will become sticky. Therefore, it's best to caramelise just before serving.) To slice, tap the top of the cake to shatter the caramel in slices, then dip a sharp knife in boiling water and wipe it dry to help with slicing. Decorate with fresh raspberries and mint leaves.

CRÈME BRÛLÉE CHEESECAKE

THE WEEK AHEAD

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7 dayS, 7 dISHeS – and a CoCKTaIlFood & Home Entertaining’s ongoing mission is to give readers what they want. Thus, this regular print article was implemented

in 2018 to support the publication’s overwhelmingly popular weekly meal planners featured online. With recipes developed to suit a variety of palates, this menu also features seasonal ingredients and supports minimal food wastage.


quick & simple

Cost effective, sorted in a hurry and

delicious – that’s what midweek

family suppers should be! See how

to whip them up with R150 in your

pocket and our easy recipes


CREAMY MUSHROOM AND BACON SPAGHETTI (bacon, mushrooms, fresh cream and

wholewheat spaghetti)


Heat a large frying pan over medium-high heat and fry 250g diced streaky

bacon until crispy, stirring often, about 10 minutes. Remove the bacon from the pan and set aside until needed, without discarding the bacon fat. Fry 500g sliced

mushrooms, in batches if necessary, in the pan with the bacon fat over medium heat, about 10 minutes or until lightly browned. Return the bacon to the same pan, add 500ml (2 cups) fresh cream, 1 – 2 peeled and minced garlic cloves (optional) and simmer gently until the sauce has thickened slightly, 3 minutes. Season with salt and freshly ground

black pepper. Cook a 500g packet of

wholewheat spaghetti according to packaging instructions, drain and serve tossed through the pasta sauce.

ROASTED CARROT AND LENTIL BOWLS (carrots, onion, tinned lentils and feta)


Preheat the oven to 200˚C. Peel and

finely slice 500g carrots, and peel and

finely slice 1 onion. Lay the veggies out

on a roasting tray, drizzle generously

with olive oil, sprinkle with 20ml (4 tsp)

caraway/cumin/coriander seeds (optional)

and season with salt to taste. Bake in the

preheated oven, 30 minutes (check on

the onions after 15 minutes and remove

from the oven if cooked) or until the

veggies are soft and slightly chargrilled.

In the meantime, drain and rinse 4 x 400g

tins lentils, drizzle olive oil over the lentils

and season with salt to taste. To serve,

heat up the lentils in the microwave,

about 1 minute on high, place them on a

platter and arrange the roasted carrots

and onion atop the lentils. Sprinkle over

200g crumbled feta.

2 O

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26 JANUARY 2018

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ALS quick

Cost effective, sorted in a hurry and

delicious – that’s what midweek family

suppers should be! See how to whip

them up with R150 in your pocket and

our easy recipes


BASIL, LEMON AND PEA LINGUINI (fresh basil, lemon, wholewheat linguini,

frozen peas)


Add 600g frozen peas to a pot of boiling

water and blanch, 5 minutes. Drain the peas and transfer to a blender, along with the zest of 1 lemon, 2 peeled garlic

cloves (optional), 30g basil leaves and 200ml olive oil. Blitz until almost fine and pesto-like, then season with salt and

freshly ground black pepper to taste, and set aside until needed. Cook a 500g

packet wholewheat linguini according to packaging instructions, drain and toss through the pea mixture.

PAN-FRIED OSTRICH STEAKS ON ROSEMARY-AND-GARLIC RUSTIC BUTTER BEANS (ostrich steaks, tinned butter beans,

rosemary, lemon)


Heat a glug of olive oil in a frying pan over medium heat and fry 500g ostrich steaks until done to your liking, turning only once (about 2 minutes per side for medium-rare; 3 minutes per side for medium and 4 minutes per side for well done). Season with salt and freshly ground black pepper to taste, and allow to rest, 10 minutes. Add another glug of olive oil to the pan and fry 3 x 400g tins

drained butter beans, 1 peeled and minced garlic clove (optional) and a small handful of finely chopped fresh rosemary over low heat, 5 minutes, mashing slightly with a fork. Add a squeeze of lemon juice, season with salt and freshly ground black pepper to taste, and serve the ostrich sliced over the beans. Garnish with fresh herbs from your garden, if desired.

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FOODANDHOME.CO.ZA FEBRUARY 2018 27

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carb curbThe world as we know it is becoming more carb

conscious. F&HE is casting our bread upon the

waters, aiding you in this journey to making

clever carb choices


DIETARY ADVICE BY MARYKE GALLAGHER, RD SA (BSC DIET, MNUTR)

ROASTED CHERRY TOMATO CAPRESE

ON SUN-DRIED TOMATO HUMMUS

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ROASTED CHERRY TOMATO CAPRESE ON SUN-DRIED TOMATO HUMMUSPerfect for summer gatherings with

friends and family – and best eaten

outside, under the trees – this dish is

lovely alongside our fillet and peach

salsa on page 101

Serves 4 – 6 (as a snack) EASY 45 mins

WHAT YOU NEED

ROASTED TOMATOES

500g cherry vine tomatoes

dried oregano, to sprinkle


balsamic vinegar, to drizzle

salt and freshly ground black

pepper, to taste

HUMMUS

2 tins chickpeas, drained and rinsed

190g tub sun-dried tomatoes in

oil (you’ll use both the sun-dried

tomatoes and their oil)

30ml (2 tbsp) tahini

5ml (1 tsp) smoked Spanish paprika

5ml (1 tsp) ground cumin

2 garlic cloves, peeled and minced

juice of 2 lemons

80ml (⅓ cup) warm water

TO SERVE

150g ball fresh buffalo mozzarella/

fior di latte

60g roasted and salted

almonds, chopped

basil leaves


HOW TO DO IT

1 For the roasted baby tomatoes, preheat the oven to 180°C. Place the cherry vine tomatoes in a roasting dish, sprinkle with dried oregano and drizzle with olive oil. Drizzle over a splash of balsamic vinegar and season to taste. Roast in the preheated oven, 20 – 30 minutes, until just soft and chargrilled in places.2 For the hummus, put all of the ingredients in a blender and blitz until smooth. Taste and adjust the seasoning accordingly.3 To serve, spread the hummus on a platter and top with the roasted tomatoes, torn mozzarella or fior di latte, almonds, basil leaves and a drizzle of olive oil.

Summer is a great

time for family and

shared meals, and

research has shown

that family meals

have all sorts of

benefits. Survey

results consistently

show nutritional

advantages of family

meals in various

populations around

the world. Benefits

typically include an

increased intake of

vegetables, fruit,

and calcium-rich

foods or dairy;

and a decreased

consumption of

sugar-sweetened

beverages. Watching

television during the

meal may negate

these benefits of

eating together. A

lower risk of obesity

is associated with

increased frequency

of family meals

(although one study

noted that this might

vary by race or

ethnicity). Eating

together as a family

also seems to offer

protection from

eating disorders,

especially in girls.

Role modelling

by parents is an

important aspect

of family meals and

serves to promote

better eating habits

in children when

parents are making

healthy choices.

FOODANDHOME.CO.ZA FEBRUARY 2018 99

CARB CURB

QuICK & SIMpleWhen readers have no time on their hands, are feeling uninspired and need to make lunch or dinner in a hurry,

Food & Home Entertaining comes to the rescue with this regular one-page feature comprising 2 simple, easy and super-tasty dishes for 4 people, each ready in a maximum preparation time of 45 minutes and under R150 in cost.

CARB CURBWith today’s emphasis on adopting a low-carb lifestyle, each issue of Food & Home Entertaining showcases 3 carb-conscious, innovative and delicious recipes that come with a qualified dietician’s stamp of approval.


Liq

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cook’s tipIf a kitchen blowtorch is not available,

preheat the oven’s grill and place the tartlets

underneath the grill for a couple of seconds to

caramelise the castor sugar layer.

RECIPE, STYLING AND PHOTOGRAPH BY KATELYN WILLIAMS ASSISTED BY CASSANDRA UPTON ILLUSTRATION BY SARAH-JANE WILLIAMS

104 JANUARY 2018

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SMOKED VANILLA CRÈME BRÛLÉE TARTLETSA twist to a classic dessert

Makes 4 A LITTLE EFFORT 1 hr + 2 hrs, to chill

WHAT YOU NEED

SWEET PASTRY

250g cake flour

60g icing sugar, sifted

120g salted butter,

roughly chopped

3 egg yolks

FILLING

185ml fresh cream

1 vanilla pod, split + seeds

scraped and reserved

2 egg yolks

40g castor sugar + extra,

to brûlée

5 – 8 drops liquid smoke

HOW TO DO IT

1 For the pastry, blitz the cake flour and icing sugar in a food processor to incorporate, then add the butter and continue blitzing until the mixture resembles fine breadcrumbs. Add the 3 egg yolks and blitz until just combined. Tip out the pastry onto a clean, lightly flour-dusted work surface and bring the pastry together with your hands to form a ball. Wrap in cling film and refrigerate, 1 hour.2 Preheat the oven to 180˚C. Roll out the pastry on a clean, lightly flour-dusted work surface to 0,5cm thickness and line 4 greased fluted, loose-bottomed tart tins (10cm in diameter) with the pastry.

Trim the pastry's edges with a sharp knife and refrigerate to rest, 1 hour. 3 Once the pastry cases have chilled, line with baking paper, fill with baking beans or pulses and blind-bake in the preheated oven until crisp and light brown, about 8 – 10 minutes. Remove from oven, take out the baking beans and discard the baking paper used for blind baking. Return the pastry cases to the oven to bake, a further 8 – 10 minutes. Allow to cool on a wire rack. 4 For the filling, decrease the oven temperature to 140˚C. In a small saucepan, heat the fresh cream along with the split vanilla pod and seeds to just below boiling point. Cream the 2

egg yolks and castor sugar together in a medium bowl. In a steady stream, pour the warm vanilla cream into the egg mixture, while whisking continuously. Whisk in the liquid smoke and strain the mixture through a sieve, discard the bits and divide the filling among the baked pastry cases. 5 Bake, 40 – 45 minutes, until set and the centre wobbles slightly. Remove the tartlets from their tins and allow to cool down to room temperature. Store the tartlets in the fridge until needed. They can keep for 2 days in the fridge.6 Sprinkle a layer of castor sugar over each tartlet and brûlée them, using a kitchen blowtorch.

W

here there’s smoke, there

doesn’t have to be fire – not

when, with a few drops of

liquid smoke, you can have

smoky ribs that didn’t take

hours to prepare. Liquid

smoke is a flavouring fluid

that provides the smokiness

produced by hot or cold smoking methods, without

actually requiring you to smoke anything. But what

exactly is it made of? Wet hickory-, beech- or apple wood

chips are placed in a large oven. The wood is heated to a

slow smoulder, and the smoke it releases is condensed

and rapidly cooled to form a liquid. This smoky water is

collected and the impurities are filtered out. The result

is an extremely concentrated ingredient that can add

smoky flavour to just about anything. Use it sparingly

though, as a little goes a very long way!

try these...• DESSERTS. Add a few drops of liquid

smoke to toffees, marshmallows, ice cream or sticky toffee puddings.

• COCKTAILS. Add a dash to your bloody Mary, or flavour water with liquid smoke to make ice cubes that infuse any cocktail with a light smokiness.

• VEGETABLES. Liquid smoke isn’t just for meat – try infusing veggies with it. Butternut, mashed potatoes and baba ganoush are all winners.


e atrium and ventricle leaks and some blood is then pushed back into the atrium, instead of forward, when the heart pumps. The turbulence across this leaking valve is heard and referred to as a murmur.

Then there are diseases where the heart muscle becomes thin and stretched out

equesting a suitable recipe from your vet.

Lastly, remember that heart disease can be managed with the right medicine and nutrition for many pets!

At F&HE, our furry friends’ needs and nice-to-haves

matter to us as much as those of our readers

THE of the matter

Purchase two select bags

of Hill’s pet food and get a

free foodie bin! Available

with Hill’s Science Plan,

Prescription Diet or Ideal

Balance, these practical

containers are stocked by

participating veterinary

outlets from February,

while stocks last. The large

15kg bin comes with any

two large bags of Hill’s

Canine (9,5 – 13,6kg)

bought. The smaller 5kg

bin comes with every

two bags of Hill’s Feline

(2,7 – 6,8kg), Science

Plan, Ideal Balance Canine

Mini (1,8 – 3kg) or Canine

Prescription Diet (1,5 – 4kg)

purchased. To locate your

nearest participating vet,

call Hill’s on 0800 228 783.

For more information, visit

hillstransforminglives.co.za.

win!

DR JACQUES VISSER

Two readers can win either

a Hill’s Dog Foodie Bin

(15kg capacity, with a 3kg

bag of Hill’s Science Plan

Canine food included)

worth R629 or a Hill’s Cat

Foodie Bin (5kg capacity

with a 2kg bag of Hill’s

Science Plan Feline

included) worth R480. To

enter, email your full name,

postal address, ID number

and breed of cat or dog,

with either DOG FOODIE

BIN or CAT FOODIE BIN

in the subject line to

[email protected].

Entries will close on

15 February 2018 and the

competition is open only

to South African residents.

PETS’ POZZIE

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THIS MonTH we love In line with Food & Home Entertaining’s long-standing reputation as the go-to authority on exotic and/or trending ingredients, each edition features products readers not only want to know more about, but how to use in recipes.

PEts’ PozziE Food & Home Entertaining not only caters to the culinary needs and wants of mankind, but also the nutrition and welfare of furry babies too! This monthly single-page article is always packed with useful and credible information.

At F&HE, our furry friends’ needs

and nice-to-haves matter to us as

much as those of our readers

Cipla Vet's CalmEze range – available at most vets and pet stores countrywide – promotes relaxation, reduces anxiety, and stimulates feelings of confidence and a sense of well-being to help pets cope with stressful situations. For dogs, CalmEze comes in beef-flavoured tablets, which retail for approximately R300 for 30 tablets. For your convenience, select vets sell the tablets individually. Also for dogs is CalmEze's caramel-flavoured liquid (about R300 for 250ml), which can be squeezed over food. For your feline babies, CalmEze is available in a salmon-flavoured gel (about R260 for 50ml), to be applied directly on the cat’s paw or administered in food. Call 010-880-0778 or visit ciplavet.co.za for more product info.

People don’t realise it, but cats can be as affected by fireworks as dogs. The reason is that cats are more sedentary and quiet, and mostly end up hiding in a dark place when they are stressed. Dogs, on the other hand, are more “outspoken” about matters and very often react in an extreme manner, like jumping through a window or scratching madly at a closed door. This could, in some cases, have disastrous results for the dog and the property.

There are natural products that promote the formation of serotonin in the brain, which is a “feel good” substance and helps animals feel better. A good quality product is Cipla Vet’s CalmEze. In more severe cases, we use a drug called Alprazolam, which falls in the Valium family (benzodiazepine). This is best given in the early evening before the fireworks

start, but will also help to a certain extent if given later. Alprazolam is also a good drug to use for other noise phobias like thunder and lightning.

While it is not always possible, pets will be calmer if owners are at home and there is some personal contact and reassurance. We don’t advise comforting pets by feeding them treats during this time, as they might associate the treat with the fireworks, and an overly stressed animal is not likely to eat much anyway.

Lastly, remember that New Year’s Eve is not the only celebration with fireworks – there are other festivals throughout the year that are also stressful for some pets. These pets may be affected by lightning and thunder in the same way, so it’s a good idea to discuss this with your vet and get the correct treatment plan in place beforehand.

W

hether it’s planning for

New Year’s celebrations,

other festivals throughout

the year or even summer

thunderstorms, Dr Jacques

Visser – veterinary surgeon

at Oaklands Vet in Joburg

(oaklandsvet.co.za) and co-

presenter of Diere-dokters, a reality show on DStv’s VIA

(channel 147) – reminds us to consider the effects of loud

noises on our pets and how best to calm them

DR JACQUES VISSER

a bang!OFF WITH


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CAXTON EVENTS

Caxton Events provides the opportunity to engage directly with readers. Whether the event concept is intimate or on a grand scale, Caxton Events puts the stylish Food & Home Entertaining stamp on every social gathering, scouting the hottest venues and most

in-demand decor trends to ensure your brand integration makes maximum impact. Events are designed based on client requirements and a tailor-made package is developed for each function, ensuring maximum consumer engagement.

eAT The CoVeR

For more information, please contact: Reinhard lotz, group Marketing Manager at [email protected]

The lip-smacking, mouth-watering appeal of Food & Home Entertaining’s cover dish plays a pivotal role in selling thousands of copies of issues each month… thus, this Food & Home Entertaining concept offers readers the chance to indulge in a v cover dish at three (or more) upmarket restaurants during the month of publication. This opportunity not only gives our readers a fun and novel experience in tasting our delicious cover dish, but is also a great way to gain valuable exposure in the magazine, attract more patrons to the participating venues and hopefully gain a new following!

Details of the “EAT THE COVER” package include: • Food & Home Entertaining features editorial promotion of the

participating eateries and their respective head chefs in the month of publication’s Eat the Cover feature.

• Food & Home Entertaining will conceptualise, test and supply the recipe. Costing is left up to the restaurant and no price restriction applies. The recipe will be developed using the client’s products.• Food & Home Entertaining will supply the restaurant with 50 x recipe

cards to insert in patrons bill sleeves and 3 x promotional posters and stands.

CosT: R110 000 excluding VAT

Food MeAndeR

Food & Home Entertaining offers an upscale retail complex and its tenants the ideal opportunity to tap into a new market and induce trial among your tenants’ venues and products, as well as create a buzz at the centre for readers and patrons alike. At the Food Meander, readers will be invited to join Food & Home Entertaining on a fun-filled dining experience around the property, where they will enjoy a 3-course meal, a welcome drink, and a choice selection of wines throughout the evening. We usually hire a well-known master of ceremonies to welcome and entertain the crowd, and encourage people to participate. It would also be beneficial to provide a fun activity between courses for readers, such as lucky draws.

CosT: R90 000 excluding VAT

CAXTON - foodandhome.co.za95% are interested in cooking and entertaining content 82% cook for...

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