For Steenberg Vineyards in Constantia, that process has earned further recognition. Its Merlot 2023 received a Gold medal at the 2026 Veritas Awards, announced on 15 October. The result follows international success for the estate’s 2022 vintage, highlighting the work that goes into maintaining quality across different growing seasons.

Why the 2026 Veritas Gold matters

Established in 1991, the Veritas Awards are among South Africa’s longest-running wine competitions. Entries are assessed through blind tasting by expert judges, allowing the wines to be evaluated on their qualities rather than the name on the label.

For Steenberg, the Gold medal recognises the 2023 vintage specifically. Its predecessor, the 2022 Merlot, also received Gold and was named Merlot of the Year at the 2026 London Wine Competition before earning a Platinum medal at the 2026 Decanter World Wine Awards.

While accolades can help consumers identify wines that have performed well in competitions, successive awards also draw attention to the people and processes behind them.

“Recognition across successive vintages is particularly rewarding because it reflects the consistency behind the wine,” says Carryn Wiltshire, Marketing Manager at Steenberg Vineyards.

“Each vintage has its own character, but our focus remains the same: to produce a Merlot with depth, structure and freshness that expresses its origins.”

From the vineyard to the cellar

Winemaking starts in the vineyard. Decisions about how the vines are managed, how much fruit they carry and when the grapes are harvested can influence the quality and characteristics of the fruit entering the cellar.

At Steenberg, viticulturist Vlok Hanekom oversees vineyard practices that include site management, crop control and harvest timing. These decisions help establish the foundation on which the winemaking team builds.

Cellarmaster Elunda Basson then works to preserve the fruit’s character while developing the wine’s texture, structure and freshness.

“Every decision, from the vineyard through to harvest and winemaking, contributes to the final wine,” says Wiltshire. “Vlok and Elunda bring their respective expertise to the process, working together to carry that quality from the vine to the bottle.”

The relationship between vineyard and cellar is particularly important when producing wine across successive vintages. Each growing season brings its own conditions, so the aim is not necessarily to make every vintage identical, but to maintain a recognisable approach to quality while allowing the character of each harvest to come through.

Understanding Merlot’s character

Merlot is a red grape variety used to produce wines that can offer fruit-driven flavours alongside varying degrees of structure and texture. Its final character depends on several factors, including growing conditions, ripeness at harvest and the winemaker’s approach.

At Steenberg, the stated focus is on depth, structure and freshness, with the aim of expressing the wine’s origins in Constantia.

These qualities are part of what makes winemaking an exercise in balance. Decisions must account for the fruit available in a particular season, while the work in the cellar helps shape how those characteristics come together in the glass.

The Gold medal awarded to the 2023 vintage recognises the result of that process, rather than a single decision or technique.

The people behind the bottle

For Steenberg, the latest accolade is an acknowledgement of the work carried out by its vineyard and cellar teams. Wiltshire says that while awards are welcome recognition, the focus remains on the care and experience that go into each vintage.

It is a useful reminder when choosing a bottle for a dinner party or a special occasion: the finished wine reflects a chain of decisions, from the growing season to the moment the grapes are harvested and the wine is made.

Find out more: Steenberg Vineyards

ALSO SEE: Small groups, big impact: Elevating group dining at Steenberg Farm

Small groups, big impact: Elevating group dining at Steenberg Farm

The post What goes into an award-winning Merlot? Steenberg takes gold at Veritas 2026 appeared first on Food & Home Magazine.

Print Recipe

Chicken & almond tray bake recipe

Serves: 4 to 6

Ingredients

• 6 chicken thighs
• 1 tbsp cayenne pepper
• 2 cloves garlic, crushed
• 3 tbsp olive oil
• 2 red onions, cut into wedges
• 2 red peppers, deseeded and cubed
• 200 g kale, chopped
• 60 g whole almonds

Instructions

1

Preheat oven to 200°C.

2

Season the chicken with the cayenne pepper and garlic, then seal with a toothpick.

3

Coat a baking tray with 1 tbsp oil and add the chicken, onion and peppers. Coat with another tbsp oil and place in the oven for 20 minutes.

4

Turn the chicken and add the kale and almonds. Sprinkle with salt and the rest of the oil. Cook for 5 minutes, then serve.

Also See: Chicken and chorizo open burger with garlic mayo

Chicken and chorizo open burger with garlic mayo

The post Chicken & almond tray bake recipe appeared first on Food & Home Magazine.

Print Recipe

Mini red velvet whoopie pies

Serves: 12

Prep Time: 45 minutes

Ingredients

• 60g butter, softened
• 1 egg 
• ½ tsp vanilla essence 
• ½ cup caster sugar 
• ¾ cup flour  
• 1 tbsp cocoa powder 
• ½ cup buttermilk 
• 2 tsp red food colouring 
• ½ tsp white vinegar 
• ½ tsp baking soda
• 2 tbsp icing sugar 
• CREAM CHEESE FROSTING
• 90g cream cheese, softened 
• ¾ cup icing sugar 
• 1 tsp finely grated lemon zest 

Instructions

1

Preheat the oven to 180°C. Grease two  12-hole shallow round based patty pans.

2

Beat butter, egg, vanilla essence and caster sugar in a bowl with an electric mixer until combined. Stir in sifted flour and cocoa, and combined buttermilk and food colouring. 

3

Combine vinegar and baking soda together in a bowl and fold into cake the mixture.

4

Drop rounded teaspoons of mixture into each pan hole. Bake for about 10 minutes. Immediately tap trays on the bench to remove cakes. Transfer to a wire rack to cool.

CREAM CHEESE FROSTING

5

Beat ingredients together in a bowl with an electric mixer until smooth.

TO SERVE

6

Sandwich whoopie pies with cream cheese frosting. Just before serving, dust with sifted icing sugar.

Notes

TIP: These whoopie pies can be made into so many variation such as vanilla with white chocolate and raspberry filling and a chocolate and coffee filling.

Made these Mini red velvet whoopie pies? Tag us @foodandhomesa #cookingwithFH on Instagram!

Also See: Individual banoffee pies with flambéed bananas and cream

Individual banoffee pies with flambéed bananas and cream

The post Mini red velvet whoopie pies appeared first on Food & Home Magazine.

Here are 6 things you should never store under the sink and why.

6 Things you should never store under the sink & why

1. Food

Yes. Even the dry, sealed stuff is a no-no. That area under your sink really is not the most ideal extension of your pantry. Any small leak, extra heat, and humidity can go unnoticed for long enough to soak boxes, bags, and other packaging – ruining what’s kept inside. Moreover, moisture can encourage the growth of mould and fungus, and even become a breeding ground for certain pests.

Rather, choose the cupboard that’s bone dry and cool to store your dry foods.

2. Kitchen appliances

Whether your kitchen storage is extensive or sparse, you should never store any kitchen appliances under the sink. Moisture and humidity? Electrical appliances’ worst nightmare. Not to mention the inevitable development of rust and corrosion.

3. Harsh chemical cleaners

While keeping chemicals under the sink seems like the only go-to, be mindful of the types of chemicals you’re popping in that space for storage. Harsh chemical cleaners, like bleach, need proper airflow and little to no humidity to prevent a buildup of their fumes. Not only is the lack of airflow a major health risk, but the heat that these spaces can build up from washing the dishes may also degrade or shorten the shelf life of these chemicals (ending up as waste).

3. Paper products

Paper products and humidity just don’t mix. Paper towels, napkins, paper bags, cardboard packaging, and toilet paper can and will readily absorb any moisture – ruining them before you even get the chance to use them. Additionally, the moisture and humidity may keep these items damp, encouraging mould and mildew growth – which are serious health risks.

4. Medicines and supplements

While the kitchen or the bathroom are obvious choices for storing your medicines and supplements, rather than choosing the space under the sink, choose an open space on the counter or in a dry and cool cupboard. The heat, moisture and humidity will lead to damage and might render them useless. Keep them (and your wallet) safe by finding a dry, cool storage space instead.

5. Batteries

While this might be super obvious, batteries are somewhat of a wonder in many households. Where to store them? Since they contain harsh chemicals, the worst place to store them is under the sink. Rather keep to that random drawer we all have, filled with bits and bobs nobody knows what to do with.

6. Clean dishcloths and sponges

Just like paper products, dishcloths and sponges can and will absorb moisture surrounding them. And when left unnoticed, mould and mildew will grow and thrive – making the whole situation kind of ironic. Keep your new dishcloths and sponges clean and dry in a well-ventilated, cool, dry space so they do their best when you need to change out the old ones.

Also See: How to remove mould and mildew from your kitchen sink

How to remove mould and mildew from your kitchen sink

The post There are 6 things you should never store under the sink: Here’s why appeared first on Food & Home Magazine.

Gather a few supplies, follow these easy steps and get your washing machine drain hose working as good as new in no time.

How to unclog & clean your washing machine drain hose

Clogged washing machine drain hoses don’t magically become blocked overnight – it’s a gradual process where debris and other sediment build up over time. Once you’ve unclogged the drain hose, take a look at the gunk that comes out. This will help you identify the reason/s why the drain hose became blocked in the first place, and will also help you prevent it from becoming clogged in future.

The usual suspects include:

• Hair pet fur
• Lint and fabric fibres
• Detergent and soap residue
• Dirt, sand and other debris
• Forgotten items in pockets (think coins, tissues, hair ties)
• Limescale buildup

Here’s what you’ll need:

• Gloves
• A towel or two
• Bucket or container
• Bicarbonate of soda
• Hot water
• Eco-friendly drain cleaner

Steps

1. Switch the washing machine off or unplug it.
2. Next, close the water supply.
3. Disconnect the pipe running from the tap to the washing machine. Check the washer and tap sieve – sometimes sand and small pebbles accumulate here (especially after major water pipe maintenance). Reconnect when cleaned.
4. Open and clean the filter – usually located at the front bottom right or left corner. Pop a towel and container down before unscrewing it to catch excess water and debris. Use your gloved hands to physically remove excess debris like lint or hair buildup. Replace and close the filter cover.
5. Now, you might have to move the washing machine forward to get better access, but once you can reach the trap, place a bucket or container underneath it. The trap is connected to the washing machine hose.
6. Open the bottom seal of the trap and allow it to drain excess water and any debris. Rinse it clean and replace it.
7. Now take a look at the washing machine drain hose. Disconnect the hose from the drain.
8. Fill the bucket with some hot (not boiling!) water and bicarbonate of soda. Pour this mixture down the drain (use a funnel if you need to). Wait for 10 minutes and then reconnect the hose to the drain.
9. Pour water down the drain to check whether water runs through easily.
10. If the drain hose is still blocked, use an eco-friendly drain cleaner solution (follow package instructions) to pour into the drain.

If your washing machine is still not draining properly and smells very musty or off, the blockage could be somewhere specific or further down the drain. This means needing an expert hand and professional tools to unblock it safely. Call your washing machine maintenance crew or a professional plumber to help you.

Also See: How to descale your washing machine

How to descale your washing machine

Feature image credit: www.coolblue.nl

The post How to unclog and clean your washing machine drain hose appeared first on Food & Home Magazine.

Often described as savoury, meaty or broth-like, umami is recognised as the fifth basic taste, alongside sweet, sour, salty and bitter. It gives food a rounded, satisfying quality and can make a dish taste richer without necessarily adding more salt.

The word comes from Japanese and is commonly translated as ‘deliciousness’ or ‘pleasant savoury taste’. Although chefs have long used ingredients that naturally contain umami, the science behind this distinctive taste was identified in Japan in the early 1900s.

The science behind umami

Umami is primarily associated with glutamate, an amino acid found naturally in many foods. Amino acids are the building blocks of proteins, and glutamate occurs in both animal and plant-based ingredients.

When free glutamate comes into contact with specific taste receptors on your tongue, it produces the characteristic umami sensation. Other compounds, including inosinate and guanylate, also contribute to umami. These are particularly interesting because they can intensify the taste of glutamate when combined with it.

This helps explain why certain ingredient combinations work so well. A mushroom and tomato sauce, for example, can have a deeper savoury flavour than you might expect from either ingredient alone. Similarly, adding Parmesan to a tomato-based pasta dish brings another layer of flavour.

Japanese chemist Kikunae Ikeda identified glutamate as the source of the distinctive taste in kombu, a type of edible kelp used to make Japanese soup stock, in 1908. His research helped establish umami as a distinct taste rather than simply another way of describing saltiness or general flavour.

Which foods are naturally rich in umami?

You do not need specialist ingredients to bring more umami into your cooking. Many everyday foods contain naturally occurring glutamate or other compounds that contribute to this savoury taste.

Here are some useful ingredients to keep in your kitchen.

1. Tomatoes

Tomatoes are a particularly useful source of naturally occurring glutamate. This is one reason tomato-based sauces, soups and stews can develop such a satisfying savoury flavour.

Cooking tomatoes slowly allows moisture to evaporate, concentrating their flavour. Roasting them also brings out their sweetness and adds caramelised notes, creating a more complex result.

Kitchen tip: Roast halved tomatoes with olive oil, garlic and herbs before blending them into a pasta sauce or soup. For a quicker option, stir tomato paste into a sauce and cook it briefly before adding the liquid.

2. Mushrooms

Mushrooms are valued for their earthy, savoury flavour, with some varieties particularly rich in umami compounds. Dried shiitake mushrooms are especially useful because drying can concentrate flavour and increase the availability of certain compounds associated with umami.

Button, brown and portobello mushrooms can also add depth to everyday meals.

Kitchen tip: Brown mushrooms in a hot pan rather than crowding them together. Allowing their moisture to evaporate helps them develop a deeper flavour. Add them to risotto, pasta, gravies, soups or vegetable dishes.

3. Parmesan cheese

Mature hard cheeses, including Parmesan, are excellent sources of umami. During ageing, proteins break down and release free amino acids, including glutamate, contributing to the cheese’s distinctive savoury taste.

This is why a small amount of finely grated Parmesan can make such a difference to a dish.

Kitchen tip: Add Parmesan to risotto, pasta sauces, roasted vegetables or homemade soups. Parmesan rinds can also be simmered in soups and sauces to impart extra flavour, provided they are removed before serving.

4. Meat and fish

Meat and fish contain compounds that contribute to umami, making them useful ingredients in stocks, broths, gravies and slow-cooked dishes. Meat that has been browned properly also develops additional flavours through the Maillard reaction, the chemical process responsible for the appealing crust on seared meat.

Anchovies are another useful ingredient. Although their flavour can be strong straight from the tin, a small amount melted into a sauce adds savouriness without necessarily making the finished dish taste distinctly fishy.

Kitchen tip: Add a finely chopped anchovy or two to a tomato sauce, or use the browned bits left in a pan after cooking meat as the foundation for a gravy.

5. Soy sauce and miso

Fermented foods are another valuable source of umami. Soy sauce and miso develop complex flavours through fermentation, making them useful additions to marinades, dressings, soups and sauces.

Their savoury taste comes from a combination of flavour compounds, including glutamate. However, both can contain considerable amounts of salt, so it is worth tasting your dish before adding extra seasoning.

Kitchen tip: Stir a little soy sauce into a mushroom sauce or vegetable stir-fry. Alternatively, whisk miso into a dressing or dissolve it into a soup near the end of cooking.

6. Seaweed

Kombu, the kelp used in traditional Japanese stock, is one of the ingredients that helped scientists identify umami. It contains glutamate, which contributes to the characteristic savoury taste of dashi, a Japanese stock used in soups and other dishes.

Although seaweed may not be a regular ingredient in every South African kitchen, it is worth considering if you enjoy experimenting with different flavours.

Kitchen tip: Use kombu to make a light stock for noodle soups, broths or vegetable-based dishes. Follow the preparation instructions for the variety you buy.

7. Fermented foods and yeast extract

Ingredients such as fish sauce, fermented bean pastes and yeast extract can bring concentrated savoury flavour to a recipe. Their exact flavour profiles differ, but many contain compounds that contribute to umami.

Yeast extract spreads and seasonings can be particularly useful in small quantities when making gravy, stews or meat-free sauces.

Kitchen tip: Start with a small amount and taste as you go. These ingredients can be intensely flavoured, and some are also high in salt.

How to add more umami to your cooking

Understanding umami is useful because it gives you another way to build flavour beyond adding salt, sugar or fat. A few small adjustments can make everyday meals taste more developed.

• Brown your ingredients properly. Searing meat and allowing mushrooms to develop a golden colour creates additional flavours that complement umami.
• Use tomato paste. Cooking it briefly in a little oil before adding liquids helps develop its flavour and makes it a useful addition to soups, stews and sauces.
• Combine complementary ingredients. Tomatoes with Parmesan, mushrooms with soy sauce, or meat stock with tomato paste can create a more pronounced savoury flavour.
• Make use of aged ingredients. Mature cheeses and fermented sauces can add complexity to a recipe in small amounts.
• Build flavour gradually. Add ingredients in stages, taste throughout the cooking process and adjust the seasoning towards the end.
• Do not overlook vegetables. Roasted tomatoes, browned mushrooms and slowly cooked onions can contribute plenty of flavour to meat-free meals.

One important distinction is that browning does not create umami itself in every case. It develops additional flavour compounds that work alongside umami, which is why properly browned ingredients often taste more complex.

Is umami the same as MSG?

No. Umami is a taste, while monosodium glutamate (MSG) is a seasoning used to enhance that taste.

MSG is the sodium salt of glutamic acid. It supplies glutamate, which is also found naturally in foods such as tomatoes, mushrooms and cheese. When dissolved in food, it can stimulate the same taste receptors involved in detecting umami.

MSG has sometimes been misunderstood because of concerns about its safety. Regulatory authorities, including the US Food and Drug Administration, consider added MSG safe for most people when consumed at customary levels. Some people report symptoms after consuming large quantities, although research has not consistently established a causal link at typical dietary levels.

As with any seasoning, the amount used matters. MSG can be useful when you want to strengthen savoury flavour, but it is not essential for cooking delicious food. Naturally umami-rich ingredients can achieve a similar goal.

It is also worth remembering that MSG contains sodium. Although it contains less sodium by weight than table salt, it should not automatically be considered a reason to stop paying attention to your overall sodium intake.

Can umami make food taste saltier?

Umami and saltiness are separate tastes, but they can work together to influence how we experience food. Adding an umami-rich ingredient may make a dish taste fuller and more satisfying, which can sometimes help you use less salt without making the food seem bland.

For example, a vegetable soup made with browned mushrooms, roasted tomatoes and a little Parmesan may have a deeper flavour than one made with water and vegetables alone.

However, this does not mean every umami-rich ingredient is low in sodium. Soy sauce, fish sauce, miso, Parmesan and some yeast extracts can all contribute significant amounts of salt. If you are trying to reduce your sodium intake, check product labels and adjust your seasoning accordingly.

Why umami matters in everyday cooking

Umami is not a complicated chef’s trick or an ingredient you need to buy from a specialist shop. It is a basic taste that helps explain why certain foods are so satisfying and why some combinations work particularly well.

Once you recognise the ingredients that contribute to umami, you can use them to build flavour more deliberately. A spoonful of tomato paste in a stew, browned mushrooms in a vegetarian pasta or a little Parmesan over roasted vegetables can make a noticeable difference.

The secret is not to add as many savoury ingredients as possible, but to understand how they work together. With a few thoughtful additions, even a simple weeknight meal can have greater depth and balance.

ALSO SEE: Pork broth ramen with pork belly and miso

Pork broth ramen with pork belly and miso

Feature image: Pexels

The post What exactly is umami? Understanding the fifth taste and how to use it in your cooking appeared first on Food & Home Magazine.

Print Recipe

Garlic meatballs in lemon sauce

Serves: 4 - 6

Cooking Time: 5 hrs 20 mins

Ingredients

• Meatballs

• 500g minced beef
• 3 slices bread, finely torn
• 4 garlic cloves, crushed
• 30ml (2 tbsp) fresh flat-leaf parsley, chopped
• 30ml (2 tbsp) fresh mint, chopped
• 5ml (1 tsp) ground paprika
• 5ml (1 tsp) salt
• freshly ground black pepper, to taste
• 2 large eggs

• Lemon sauce

• 700g tomato purée
• zest of 2 lemons
• 60ml (¼ cup) lemon juice
• salt and freshly ground black pepper, to taste
• 15ml (1 tbsp) fresh thyme, finely chopped
• 100g haricot beans
• 250ml (1 cup) water
• 100g bacon, chopped
• 20ml (4 tsp) thyme, plus extra to garnish
• salt and freshly ground black pepper, to taste

Instructions

1

Preheat the oven to 150°C.

2

For the meatballs, combine all the ingredients and form golf ball-sized balls. Place them in a baking dish.

3

For the sauce, combine all the ingredients and spoon the sauce over the meatballs. Cover and bake for 3 hours. If the meatballs get a little dry, stir about 125ml (½ cup) water through the sauce.

4

Cook the beans over a low heat in the water for about 2 hours. Add the bacon and thyme. Season and cook for 30 minutes.

5

Spoon the meatballs on top of the beans, garnish with thyme and serve.

Made this delicious recipe? Tag us @foodandhomesa #CookingWithFH on Instagram

Also See: Sticky sweet and sour meatballs

Sticky sweet & sour meatballs

The post Garlic meatballs in lemon sauce appeared first on Food & Home Magazine.

Print Recipe

Spicy rice with Pilchard fish cakes with chutney mayonnaise

Ingredients

• ¼ cup long grain parboiled rice, rinsed
• 1 cup water
• Salt
• 2 x 400 grams tin of Pilchards in Tomato Sauce
• 2 Tbsp olive oil
• ½ onion, finely chopped 3 cloves garlic, finely chopped
• 1.5 Tbsp curry powder (mild, medium or hot)
• ½ tsp chilli powder
• 3 Tbsp mayonnaise
• 2 Tbsp chutney
• 2 Tbsp chopped parsley
• ¾ cup panko breadcrumbs
• 1 egg
• ground black pepper
• Chutney Mayonnaise
• 1 cup mayonnaise
• ¼ cup chutney
• 2 Tbsp chopped parsley
• Crumb
• ½ cup flour
• 2 eggs
• 1 cup breadcrumbs
• 500-750ml canola oil

Instructions

1

Put the rice and water into a pot with a pinch of salt. Bring to a boil then allow to simmer for 20-25 minutes until cooked. Strain off the excess water. Place your two tins of pilchards into a sieve and allow any excess liquid to drain off.

2

Heat the olive oil in a pan over a medium heat. Add the onions and cook for 5 minutes. Add the garlic and cook for a further 3 minutes.

3

Add the curry powder and chilli powder, sauté for 30 seconds then add the pilchards. Roughly mash them up with a fork in the pan.

4

Add the rice and also cook off for 2 minutes to get rid of excess moisture. Remove from the heat. Put the mixture into a bowl. Add the mayonnaise, chutney, parsley, breadcrumbs and egg.

5

Season with a pinch of salt and pepper. Mix well until it is all combined. Roll the mixture into little even-sized patties, then place in the fridge to chill for 15-30 minutes.

6

While the fish cakes are chilling, make the chutney mayonnaise.

7

Simply mix the mayonnaise, chutney and parsley together. You may adjust with some salt and pepper to taste

Crumbing the fishcakes

8

Put the flour into a bowl with a pinch of salt and pepper. Whisk the eggs together in a separate bowl. And lastly, put the breadcrumbs in their own bowl.

9

Tip each fish cake in the flour, followed by the egg. and then the crumbs. Make sure they are evenly coated. Heat the oil in a pan, about 1cm deep, over a medium-high heat.

10

Fry off the fishcakes carefully in batches until golden brown.

11

Drain on paper towel

Notes

Serve the fish cakes with the chutney mayonnaise on the side, optionally accompanied by a fresh garden salad.

Also See: Spicy vegan rice noodle bowls with Korean fried tofu

Spicy vegan rice noodle bowls with Korean fried tofu

The post Spicy rice with Pilchard fish cakes and chutney mayonnaise appeared first on Food & Home Magazine.

We break it down: what the differences are, when to eat which, and share some of our favourite recipes.

Cultured vs fermented

Cultured and fermented foods are packed with beneficial bacteria or probiotics, making them an important and very beneficial addition to your diet. And while all foods containing beneficial bacteria are cultured, not all cultured foods are fermented. Let’s get into it.

Cultured

Cultured foods are a specific type of fermentation, namely controlled fermentation. A concentrated dose of specific beneficial bacteria or starter culture is added to foods. This dose kick-starts and controls the fermentation process. Specific examples of cultured foods include crème fraîche, yoghurt, kefir, cultured butter and sourdough breads.

Fermentation

Fermentation is the breakdown of carbohydrates by bacteria or yeast strains and produces carbon dioxide as a byproduct. This process helps to create probiotics, breaking down the food without our guts having to, making these foods much easier to digest.

There are two main types of fermentation: cultured/controlled fermentation and wild fermentation.

Cultured fermentation, or cultured foods, has a specific strain of bacteria or yeast added. This produces a more controlled and consistent result.

Wild fermentation is when artisans, bakers and cooks make use of the microbes found naturally on the foods to help start fermentation, instead of adding a concentrated dose. This produces an uncontrolled and sometimes inconsistent result. Examples of wild-fermented foods include kimchi and sauerkraut.

When to eat which

While both cultured and fermented foods are highly beneficial, does the type of fermented food matter?

Unless you’re making a specific dish, no, it doesn’t matter. All cultured and fermented foods are highly beneficial to your diet and mostly interchangeable. The key benefits of adding fermented foods to your diet include:

• increased amount of beneficial bacteria/probiotics present in your gut
• improved gut microbiome
• improved digestion of essential nutrients like vitamin B12 and other anti-inflammatories
• an improved gut microbiome may improve your mood, skin, decrease anxiety, and improve sleep

Our favourite recipes

1. Fish tortillas with fennel slaw and sour cream

Fish tortillas with fennel slaw and sour cream

2. How to put your sourdough discard to good use (think brownies, pizza, and more!)

How to put your sourdough discard to good use (think brownies, pizza, and more!)

3. How to make the prebiotic drink Kefir

How to make the probiotic drink Kefir

4. How to make your own kimchi

How to make your own kimchi

5. Soft-set yoghurt panna cottas

Soft-set yoghurt panna cottas

Also See: Gut health 2.0: The next evolution of probiotics

Gut health 2.0: The next evolution of probiotics

The post Cultured vs fermented: What’s the difference? appeared first on Food & Home Magazine.

This World Food Day, MAGGI South Africa is celebrating a category it helped pioneer locally. When MAGGI became the first brand to bring instant noodles to the South African market in the 1990s, the product was an innovation: it took a familiar staple, added distinctive flavour and nutritional fortification, and made it accessible to households across the country. Today, MAGGI continues that legacy with improved chicken-flavoured noodles, made locally at Nestlé’s Babelegi Factory in Tshwane.

World Food Day, observed every year on 16 October, highlights how the world produces, shares, and eats food. This year’s global call is to “Innovate today. Nourish tomorrow.” For millions of South African households, that call is both practical and personal: how to put something satisfying and flavourful on the table without stretching the budget, while creating moments of connection in increasingly demanding lives.

The timing matters. Annual food inflation was a relatively low 1.1% in August, according to Stats SA, but that offers little comfort at the till.¹ The Pietermaritzburg Economic Justice & Dignity (PMBEJD) Group’s Household Affordability Index puts the average low-income household basket at R5,479.80 in August, R99.18 more than a year ago.

A South African noodle pioneer

When MAGGI introduced instant noodles to South Africa, it brought consumers something genuinely new: a convenient, flavourful and fortified way to enjoy a familiar staple,” says Basetsana Sebata, MAGGI Brand Manager at Nestlé East and Southern Africa Region (ESAR). “That pioneering spirit continues today. We spent more than six years listening to South Africans and using advanced technology to improve a recipe people already love, while remaining true to the taste and accessibility that have made MAGGI part of everyday life.”

Bringing people together in just two minutes

In a world where busy schedules can leave little time to pause and connect, a bowl of MAGGI noodles offers more than quick satisfaction. It creates a simple opportunity for families, friends, students and colleagues to come together over food. The chicken-flavoured noodles offer convenience for exam season, late study sessions and demanding days. MAGGI noodles are also a versatile base: households can add what is already in the kitchen, such as an egg, spinach, grated carrot, beans or leftover protein, to build a more balanced meal.

Distinctive taste, meaningful nutrition

As more players enter the instant noodle category, MAGGI remains differentiated through its superior taste and meaningful nutritional benefits. Its improved chicken flavour combines real herbs and spices with iron fortification, continuing the brand’s commitment to delivering the taste South Africans know and love. Refreshed packaging also offers value-driven pack sizes, enabling families and students to choose the option that best suits their household and budget.

South Africans are making careful choices at the till every week,” adds Sebata. “For MAGGI, innovation is not only about satisfying hunger. It is about making a positive difference through food that tastes great, offers meaningful nutrition and gives people an easy way to share a moment together. From pioneering instant noodles in South Africa to improving the recipe consumers enjoy today, we remain focused on delivering accessible everyday food without compromising on taste.”

For more information, follow MAGGI on social media platforms:

• TikTok: https://www.tiktok.com/@maggisouthafrica
• Facebook: https://www.facebook.com/MaggiSouthAfrica/
• Instagram: https://www.instagram.com/maggisouthafrica/?hl=en

Words and images provided. 

Also See: HealthLab launches with practical, evidence-led nutrition for South African tables

HealthLab launches with practical, evidence-led nutrition for South African tables

The post Pioneering noodles that bring South Africans together in just two minutes appeared first on Food & Home Magazine.