Ever experienced a living room that’s beautifully put together, stylish and polished, but somehow it still feels uninviting and cold? Very often, it’s not the size of the room or even the amount spent on decorating, but the absence of small choices that add warmth, personality and a bit of softness.

1. Relying on one overhead light

Nothing makes your living room feel more like a waiting room more than a single bright ceiling light. You want a space that feels designed for relaxing. So create layers of light with table lamps, floor lamps and wall lights. Opt for warm-white bulbs and lights that can dim to create that soft atmosphere in the evenings. 

2. Choosing a rug that’s too small

A small rug in the middle of the seating area can make furniture feel a bit disconnected and the room unfinished. Anchor the seating area with a generously sized rug – this also adds softness and visual warmth. Make sure that the front legs of the couch and chairs sit on the rug.

3. Overdoing cool neutrals

Sure – whites, icy blues and greys can make a space look sophisticated and fresh but decorate a whole room in cool shades and you run the risk of making it feel stark. Introduce warmth with cushions, artwork, throws and accessories in shades like camel, rust, olive, warm brown or terracotta.

4. Leaving windows bare

Bare windows also make a room feel stark. Curtains can add softness, visual layering and texture. Hang them a bit wider and higher than the window frame, and for a more polished look, choose panels that reach the floor.

5. Using too many hard surfaces

You might prefer a contemporary look and go for  sleek furniture, glass and hard flooring. But too many hard materials can make a room feel slightly impersonal and echoey. Rather balance them with tactile materials like linen, wool, velvet, chunky knits and boucle.

6. Making everything match

A perfectly coordinated furniture set may feel ‘safe’ but you can strip a room of personality this way. Have fun with it – mix textures, finishes and older or meaningful pieces instead. You want to show that people actually live there, so fill your space with artwork, plants and items that you\ve collected over time. 

The bottom line

Warmth comes from layering: texture, light, colour and personality. Sometimes your living room doesn’t need more stuff – just more feeling.

Also See: Interior decorating tips that brighten the home

Interior decorating tips that brighten the home

This article was originally written by Shaneen Noble for Woman and Home.

The post 6 Decorating mistakes that make rooms feel unwelcoming appeared first on Food & Home Magazine.

Print Recipe

Mzansi pork chops with sweet potato roosterkoek

By SA Pork – Serves: 6

Prep Time: 10 minutes, plus 30-60 minutes to marinate – Cooking Time: 15 minutes

Ingredients

• Chops & marinade
• 6-8 pork loin or rib chops, outer skins scored to prevent curling
• 1/3-1/2 cup olive oil
• 3 tbsp lemon juice
• 3 tbsp soy sauce
• 2 tbsp balsamic vinegar
• 1 tbsp Worcestershire sauce
• 3 cloves garlic, finely minced/crushed/chopped
• 1-1 1/2 tsp salt
• 1 tsp white or black pepper
• Sweet potato roosterkoek
• 1 onion, chopped and fried until golden brown
• 1 tbsp pan-roasted cumin seeds, finely pounded or ground
• 1 tsp salt
• 2-3 medium-sized sweet potatoes, steamed or baked until soft, skins removed and mashed
• 4 cups cake flour
• 1 10g packet instant yeast
• Lukewarm water, as needed
• Butter, to serve

Instructions

Marinade

1

Pat the pork chops dry and trim any excess fat off if desired. Mix all the ingredients for the marinade and beat well. Add the chops and the marinade to a zip-lock bag, seal at the top and massage well. Place in the fridge for no less than 30 - 60 minutes, or a bit longer.

2

Remove the chops from marinade and braai over medium-hot coals until just cooked. Use tongs (not a fork) and try to turn them over only once or twice. Rest them for 5 minutes before serving with golden brown, braaied sweet potato roosterkoek.

3

Enjoy while the roosterkoek is still warm and don't forget to add lots of butter and apricot jam.

Roosterkoek

4

Mix the onion, cumin, salt, and mashed sweet potato in a large mixing bowl. Add the flour and yeast, mix in and make a well in the centre.

5

Add the sweet potato mixture to the flour and add little bits of water while mixing.

6

Knead into a soft dough, shape it into a ball and place in a warm place to prove until double in volume. Knead lightly and divide and roll into tennis ball-sized balls.

7

Sprinkle lightly with flour and leave for another 30 minutes to prove. Braai the roosterkoek balls over medium-hot coals until golden brown and cooked through. Serve with butter, apricot jam or onion marmalade.

Also See: Chimichurri pork meatballs 

Chimichurri pork meatballs

Recipe and image: SA Pork

The post Mzansi pork chops with sweet potato roosterkoek appeared first on Food & Home Magazine.

Foraging in fynbos can be rewarding, but it also requires care. Not every wild plant is edible; some species are protected, and plants growing near roads or areas treated with chemicals may be unsafe to consume. 

Here are some edible fynbos plants to look out for. 

Sour fig

Sour fig, also known as the Carpobrotus species and known as suurvy, is one of the better-known edible plants associated with the Cape fynbos family. 

Its fleshy fruits develop after the plant flowers and have a sweet-sour flavour when ripe. The fruit can be eaten fresh or used to make preserves, jams and other products. 

Although sour fig is widespread, correct identification is important because several related species occur in the region. 

Wild rosemary

Wild rosemary, referring to certain aromatic Cape plants, has traditionally been valued for its fragrance and culinary potential. Some indigenous aromatic plants can be used as herbal teas or flavourings, but preparation and dosage matter. 

Buchu

These fynbos plants are among the best-known aromatic plants from the Cape Floristic Region.  

Species such as round-leaf buchu (Agathosma betulina) and oval-leaf buchu (Agathosma crenulata) have a long history of traditional use. The strongly aromatic leaves are commonly associated with herbal infusions and flavouring. Buchu products are also commercially produced. However, “natural” does not automatically mean risk-free.  

Honeybush

Honeybush is perhaps one of the most commercially successful edible and drinkable plants associated with the Cape. The leaves and stems are harvested and processed to make honeybush tea, which is a naturally caffeine-free herbal infusion with a characteristic sweet, honey-like aroma. 

Honeybush grows naturally in parts of the Eastern and Western Cape and is also cultivated commercially. 

Fynbos offers an incredible connection to the Cape’s natural and cultural heritage. Exploring its edible plants can be fascinating, yes, but the safest approach is to identify first, harvest responsibly and eat only what you can confidently identify as edible. 

ALSO SEE: How to cook with edible flowers

How to cook with edible flowers

Written by Chumasande Matiwande for Garden&Home.

The post These 4 fynbos plants are edible appeared first on Food & Home Magazine.

Merlot has something of an image problem.

Often thought of as an easy-drinking, fruit-forward red wine, the variety doesn’t always get the same attention as Cabernet Sauvignon or Pinotage. But look a little closer and there is far more to Merlot than its approachable reputation suggests.

In South Africa, Merlot accounts for around 6% of total wine grape plantings and 13% of red grape varieties, with approximately 6.5 million litres sold annually, according to South African Wine Industry Information & Systems. And while it might not always be the first red wine that comes to mind when talking about premium South African wine, winemakers are increasingly showing just what the variety can do.

“Merlot is often underestimated, yet some of the world’s most celebrated wines are built around it,” says Elunda Basson, Cellarmaster at Steenberg Vineyards. “A greater focus on provenance and vineyard expression is revealing its complexity, structure and ageing potential.”

It starts with the vineyard

When it comes to making a great Merlot, where the grapes are grown matters.

The variety is particularly sensitive to its surroundings. A site that is too cool can make it difficult for the grapes to reach full ripeness, while excessive warmth can strip away the freshness that gives Merlot its balance.

“The best examples achieve a careful balance between the two,” says Basson.

It is a philosophy that is becoming increasingly important in wine, where factors such as climate, soil, exposure and altitude all contribute to a wine’s character.

At Steenberg, in Constantia, this starts with carefully selected east-facing vineyard blocks. The area’s maritime climate helps moderate temperatures, while the morning sun encourages slow and even ripening. The result is grapes that can develop flavour, colour and tannin without losing their freshness.

The vineyard sites currently used for Merlot are the result of years of refinement, with planting decisions focused on blocks that consistently produce fruit with good flavour development, mature tannins and balance.

But even the right piece of land needs plenty of attention.

Great Merlot is made through hundreds of small decisions

“Great Merlot is built through hundreds of decisions throughout the growing season,” says viticulturist Vlok Hanekom.

“Our role in the vineyard isn’t simply to grow grapes. It’s to create the foundation for the style of wine we want to make.”

That means plenty of careful work long before the grapes make their way into the cellar.

Spur pruning helps control crop levels, while canopy management and selective leaf removal improve airflow and sunlight exposure around the grapes. Green harvesting, meanwhile, reduces the number of grape bunches on the vines, giving the remaining fruit more opportunity to develop concentration and consistency.

For Merlot, harvest timing is particularly important. Rather than relying on sugar levels alone, the team looks at flavour, acidity and tannin maturity to determine when the grapes are ready.

“We’re looking for complete physiological ripeness, where fruit, tannins and acidity are in balance. That’s what ultimately determines quality,” says Hanekom.

It is a careful balancing act – and one that requires the vineyard and cellar teams to work closely together throughout the season.

“Every vineyard decision has consequences in the cellar,” says Basson. “Vlok and I work towards the same goal. The vineyard creates the potential; the cellar preserves and refines it.”

Letting the fruit do the talking

Once the grapes reach the cellar, the aim is to build on what has already been created in the vineyard, rather than cover it up.

At Steenberg, a partial saignée is used to increase the ratio of grape skins to juice, helping build colour, flavour concentration and tannin structure. The wine is then matured for an average of 24 months in third-fill and older French oak barrels.

The oak adds another layer of complexity, but the intention is not to overwhelm the fruit.

“At Steenberg, structure is never achieved at the expense of freshness,” says Basson. “Every cellar decision protects fruit purity and acidity while building depth, texture and longevity.”

The finished Merlot brings together dark berry fruit, plum and subtle floral notes with hints of cedar and spice. It is generous without feeling heavy, with refined tannins, bright acidity and a long, balanced finish.

A case for South African Merlot

For Hanekom, the growing interest in premium Merlot is also part of a bigger conversation about what South African vineyards can produce.

“South Africa has all the ingredients to produce world-class Merlot,” he says. “Success comes down to matching the variety to the right sites and managing it with precision. As viticulture evolves, so too does our understanding of what Merlot can achieve.”

Constantia is a particularly interesting example. Its maritime climate allows for slow, even ripening, giving flavour development and tannin maturity time to progress together while retaining the freshness that is so important in a balanced red wine.

And the approach is already receiving international attention. Steenberg Merlot was awarded a Platinum Medal at the 2026 Decanter World Wine Awards and named Merlot of the Year at the 2026 London Wine Competition.

For Steenberg, though, the awards are less important than what happens long before a bottle reaches the shelf.

“They are the outcome,” says Hanekom. “The real story begins in the vineyard. When site, viticulture and winemaking are aligned, Merlot can achieve remarkable complexity, balance and ageing potential.”

ALSO SEE: Cheesy baby marrow “meatballs” with orzo and spicy red wine sauce

Cheesy baby marrow “meatballs” with orzo and spicy red wine sauce

The post Why Merlot deserves a little more attention appeared first on Food & Home Magazine.

And while we love the tradition of baking from scratch, we know that modern life doesn’t always leave time for complicated recipes and long preparation. That’s why the Eureka Mills Easy Home Mix range brings the goodness of stoneground flour together with everyday convenience. Simply add the required ingredients, follow the easy instructions and you’re on your way to something delicious.

Choose from favourites for every occasion, including Potbrood, Pizza Base, Roosterkoek, Vetkoek and Focaccia. Whether you’re gathering around the fire for a traditional potbrood, making Friday-night pizza with the family, serving fresh roosterkoek at the braai, creating golden vetkoek or baking a beautifully rustic focaccia to share, there’s an easy way to make it at home.

The Easy Home Mix range takes the guesswork out of baking without taking away the pleasure of making it yourself. You still get to mix, shape, bake and enjoy the delicious anticipation of that first warm bite – just with less measuring, less fuss and more time to enjoy the moment. 

Because homemade doesn’t have to mean complicated. With Eureka Mills, it’s about bringing authentic ingredients, traditional goodness and modern convenience together – so delicious, homemade baking can be part of everyday life. 

Eureka Mills. Choose well. Choose stoneground. 

 ALSO SEE: Vetkoek with lamb and hummus

Vetkoek with lamb and hummus

The post Authentic stoneground goodness, made easy appeared first on Food & Home Magazine.

What was once a niche wellness conversation is now firmly part of mainstream food culture, with fermented foods and gut-friendly foods continuing to make their way onto menus, supermarket shelves and, increasingly, into our fridges.

And Johannesburg foodies can get in on the fermentation trend at The Good Life Show.

Pure Folk Fermented Foods will be bringing traditional fermentation to the show, with sauerkraut, kimchi, beet kvass and kombucha on offer. Sedibe Mabele A Ting brings a proudly African take on fermentation with ready-to-cook fermented sorghum for traditional ting, while Agulhas Honeybush Tea and The Honeybush Company showcase fermented Honeybush alongside their unfermented varieties.

Expect plenty of opportunities to taste your way through the world of fermented foods, from familiar favourites to traditional African fermentation. Perhaps it’ll even make you rethink what’s sitting in your fridge.

Your gut might thank you. Your tastebuds definitely will.

Get your tickets

The Good Life Show Johannesburg is taking place in Johannesburg, bringing together food, drink and lifestyle brands under one roof.

Book tickets for The Good Life Show Johannesburg

ALSO SEE: Fish sauce: Funky, fermented, and full of flavour

Fish sauce: Funky, fermented, and full of flavour

The post Fermentation is officially having a moment appeared first on Food & Home Magazine.

Print Recipe

Beetroot and Lentil Salad with Dill Yoghurt

Serves: 4

Total Time: 45 minutes

Ingredients

• 160 grams green lentils
• 1/3 cup olive oil
• 1 onion, finely chopped 
• 2 garlic cloves, sliced
• 3 tsp ground cumin
• 3 tsp ground coriander
• 3 lemons 
• 250 grams cooked baby beetroot, quartered 
• 120 grams baby spinach leaves
• ½ cup coriander leaves
• ¾ cup double thick yoghurt
• ¼ cup dill sprigs
• 320 grams goat’s cheese
• lemon wedges, to serve

Instructions

1

PLACE lentils and 2 litres of water in a large pot over medium-high heat; bring to the boil. Reduce heat to medium; simmer for 20 minutes or until tender. Drain.

2

HEAT ¼ cup oil in a frying pan over medium heat. Cook onion, garlic and spices, stirring, for 3 minutes or until lightly golden. 

3

ADD cooked lentils to pan; cook, covered, for 1 minute or until heated through. Remove the pan from heat.

4

JUICE 2 lemons into a bowl; add lentil mixture, beetroot, spinach and coriander. Season to taste; toss gently to combine. Juice remaining lemon into a small bowl.

5

ADD yoghurt; whisk to combine. Season to taste. Drizzle with remaining oil; top with dill.

6

DIVIDE lentil mixture among plates; crumble over goat’s cheese. Season to taste. Serve with dill yoghurt and lemon wedges.

Made this beetroot and lentil salad? Tag us @foodandhomesa #cookingwithFH on Instagram

Also See: Baby Marrow Loaf Cake 

Baby marrow loaf cake with cinnamon-sugar swirl

The post Beetroot and Lentil Salad with Dill Yoghurt appeared first on Food & Home Magazine.

1. The dryer is not level

Before investigating the dryer’s internals, check that it is sitting level on the floor. A dryer that is tilted, even slightly, will run unevenly and can produce a rhythmic squeaking from the drum movement. Use a spirit level on top of the machine and adjust the feet by screwing them in or out until the dryer sits level on all four points. This takes two minutes and is always worth checking first.

2. Internal lint build-up

Lint that has bypassed the filter and accumulated inside the dryer casing can cause squeaking and, more seriously, is a fire risk. Cleaning the lint filter after every load is good practice, but lint can still find its way into the areas around the motor, belt, drum bearings and pulleys. To address this, you will need to remove one or more of the exterior panels to access the interior. Once inside, vacuum every area thoroughly, paying particular attention to the motor and belt housing. Reassemble and test before investigating further causes.

3. A worn or loose drive belt

The drive belt wraps around the drum and connects to the motor to keep the drum rotating. Over time, belts stretch, wear and lose tension. A worn belt produces a characteristic squeak that varies with the drum rotation. Replacing a belt is manageable on most dryer models: remove the exterior panels, take out the drum, replace the belt with the new one positioned in the same path as the old, reinstall the drum and test. Photographing the belt position before removing it saves time during reassembly.

4. Worn or poorly lubricated drum bearings

Drum bearings support the rear of the drum and allow it to rotate smoothly. When they wear or lose lubrication, they produce a squealing sound that gets worse as the dryer warms up. With the panels removed, inspect each bearing. If they appear in reasonable condition, apply a high-heat synthetic lubricant to the shafts they spin on. If the bearings are visibly worn or damaged, replace them. New bearings are available from appliance parts suppliers for most major dryer brands.

5. Worn roller shafts

If the squeaking persists after lubricating or replacing the bearings, the shafts the bearings ride on may be worn or rusted, which causes the same sound and will wear out new bearings quickly. Roller shafts are replaced by sliding the bearing off, unbolting the shaft and bolting on the replacement. This is straightforward once you have the dryer open.

6. A broken or loose idler pulley

The idler pulley maintains the correct tension on the drive belt. If it fails or loosens, the belt can slip and squeak, and the drum may also rotate unevenly. To replace the idler pulley, remove the drum and belt, unbolt the existing pulley assembly and bolt on the replacement. Before reinstalling the belt, push on the idler arm to confirm it springs back with tension. In some cases, a loose idler pulley can be repositioned rather than replaced.

7. The motor

A worn dryer motor is the least common cause of squeaking and the most expensive to address. If you have worked through all the other causes without resolving the sound, the motor may be the source. Motor replacement is a more involved repair, and it is worth getting a professional assessment before proceeding, since the cost of a new motor can approach or exceed the value of an older dryer. If the motor is confirmed as the problem, replacing the appliance is often the more economical decision.

A note on safety

Always unplug the dryer from the mains before opening it or working on any internal components. Allow the dryer to cool completely if it has recently been running. Keep detailed notes or photographs of how components are positioned before removing them. If at any stage you are uncertain about what you are looking at, consult the appliance manual or seek professional guidance before proceeding.

Also See: How to remove pollen stains from clothes: A step-by-step guide

How to remove pollen stains from clothes: A step-by-step guide

This article was originally published by Jade McGee for Garden and Home.

The post How to fix a squeaking tumble dryer yourself appeared first on Food & Home Magazine.

 

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Print Recipe

Green goddess spring chicken cutlets

Serves: 2

Prep Time: 15 minutes – Cooking Time: 15 minutes

Ingredients

• For the chicken cutlets
• 2 chicken breasts
• x2 sheets cling wrap or baking paper
• Rolling pin (a pot or wine bottle works too)
• 1 cup flour, seasoned with a pinch of salt and pepper
• 2 cups fine breadcrumbs
• 1/2 cup Parmesan, grated
• 2 eggs, lightly beaten and seasoned with a pinch of salt and pepper
• Oil for shallow frying
• Green goddess dressing
• 1 punnet parsley
• 1 punnet mint, de-stemmed
• 1 punnet chives
• 1 punnet dill
• 1 garlic clove
• 2 teaspoons capers
• 1 heaped teaspoon Dijon mustard
• Zest of 1 lemon
• 1 tablespoon lemon juice
• 3 tablespoons mayonnaise
• 3 tablespoons full cream Greek yoghurt
• Salt and pepper to taste
• For the salad
• 1 head cos lettuce, roughly chopped
• 2 handfuls sugar snap peas, sliced
• To garnish
• Freshly grated Parmesan
• Finely sliced chives
• Lemon cheek

Instructions

1

TO make the green goddess dressing, add all the ingredients to a bullet blender, food process or jug blender and blend until smooth. Season to taste and set aside.

2

LAY one sheet of cling wrap down on your chopping board. Pop one chicken breast down on the left side of the cling wrap and butterfly it by slowly and evenly slicing the middle of it horizontally until you can open it like a book.

3

USE the other half of the cling wrap to fold over the butterflied chicken breast.

4

SMASH and thin out the chicken breast using a rolling pin. It should be at least 50 millimetres thick. Repeat for the second chicken breast.

5

SET up a breading station: add the flour to one shallow container, the eggs to another, and the breadcrumb and Parmesan mix to a third container.

6

COAT both sides of the chicken breast in the flour, followed by egg, and finally the breadcrumb mix. Repeat for the second chicken breast.

7

HEAT a frying pan on medium-high heat with about 3 to 4 tablespoons of oil for 3 minutes.

8

FRY one breaded chicken breast until golden and crisp. This takes about 3 minutes on each side. Add extra oil as needed.

9

REMOVE from the pan and set on a wire rack or paper towel to drain while you fry the next chicken breast.

10

ADD the lettuce and sugar snap peas to a bowl. Add 3 tablespoons of the green goddess dressing to the bowl and toss the ingredients until they're evenly coated.

11

TO SERVE

12

POP one chicken breast onto a plate and heap with the salad.

13

GRATE a generous amount of Parmesan cheese ontop.

14

SPRINKLE the finely chives over and finish the plate with a lemon cheek.

15

ENJOY!

Notes

The green goddess makes about 1 1/2 cups. Store in an airtight container for up to a week.

Also See: Flourless chocolate cake

Flourless chocolate cake

The post Green goddess spring chicken cutlets appeared first on Food & Home Magazine.

From bunny chow and bobotie to chakalaka, potjiekos and shisa nyama, food plays an important role in celebrating our diverse heritage. But when Heritage Day rolls around, the braai takes centre stage. It’s a uniquely South African tradition that brings people together around the coals, with a table filled with much-loved favourites, and adding an avo is the perfect way to bring freshness, colour and flavour to the occasion.

And you don’t need an elaborate spread to enjoy avo this Heritage Day. It can be served simply alongside what’s already on the menu, making it an easy and delicious addition to the braai table. For South Africans looking to celebrate on a budget, it’s such a versatile and value-for-money ingredient that can help turn a few simple dishes into something special.

Creamy, buttery and wonderfully versatile, both green-skinned and dark-skinned avocados can be served in a variety of ways. Sliced alongside boerewors or chicken, smashed into a chunky guacamole, diced into chakalaka or added to a fresh salad, avo complements the rich, smoky flavours of the braai without adding extra fuss.

For those looking to give their Heritage Day braai an avo-inspired twist, there are plenty of delicious ideas to try. Avo Chakalaka adds a new dimension to a much-loved South African favourite, while Braaied Corn and Avo Pasta Rice combines smoky flavours with fresh avo. Baked Potatoes with Whipped Bacon Avo Sauce makes a moreish side, while Sweet and Spicy Avo and Guava Salad brings vibrant colour and flavour to the table.

So, this Heritage Month, celebrate South Africa’s rich and diverse food heritage with the people you love and the flavours you know and enjoy. And when the coals are glowing and the table is being set for Heritage Day, make sure there’s room for a little Mzansi green. After all, when it comes to the braai, local is lekker – especially with an avo on the side.

Print Recipe

Avo and corn pasta rice

By South African Avocado Growers’ Association – Serves: 6

Prep Time: 20 min – Cooking Time: 30 min

Ingredients

• 2 corn cobs, husks removed
• Salt and pepper
• 250 ml (1 cup) orzo (pasta rice)
• 2 garlic cloves, crushed
• 2 spring onions, sliced
• Zest and juice of 2 lemons
• 60 ml (¼ cup) avocado or olive oil
• 2 avocados, sliced and/or chopped
• Handful dill
• 500 ml (2 cups) frozen peas, cooked
• Handful rocket

Instructions

1

Cook the corn in salted boiling water for 5 minutes. Drain. Cook over hot coals (or on a griddle pan) for about 10 minutes, turning occasionally, until charred. Cool. Slice off the kernels.

2

Cook the orzo in salted boiling water for about 15 minutes until tender. Drain.

3

Blitz together the garlic, half of the onions, lemon juice (reserve the zest), oil, ½ an avocado and dill until smooth. Season with salt and pepper.

4

Combine the orzo, corn, remaining onions, peas and dressing. Top with remaining avocado, lemon zest and rocket.

ALSO SEE: Cool kids eat avos!

Cool kids eat avos!

The post Avo up your Heritage month with this avo and corn pasta rice appeared first on Food & Home Magazine.