It isn’t. Most of what actually moves the needle on your health is cheap, or free. The trick is knowing where to put your energy and where to ignore the noise.

Start with the basics (They’re free)

Before you buy anything, look at the foundations. Sleep, movement, food, stress and connection do more for your wellbeing than any product on the market.

Sleep first.

If you can only fix one thing, fix this. Aim for a consistent bedtime and wake time, keep your room cool and dark, and put your phone to charge across the room. A good night’s sleep improves your mood, skin, cravings and focus, and it costs nothing.

Move in ways you actually enjoy.

You don’t need a gym membership. Walk around the block, dance in your kitchen, follow a free YouTube workout, or take the stairs. The best exercise is the one you’ll keep doing. Even ten minutes counts, and it adds up.

Get outside.

Natural light in the morning helps regulate your body clock, and time in green spaces is linked to lower stress. A walk in a park or along the beach beats most paid “relaxation” experiences.

Eat well without overspending

Healthy eating has a reputation for being pricey, but the wellness-approved foods aren’t always the expensive ones.

• Build meals around staples. Oats, eggs, lentils, beans, rice, seasonal vegetables and canned fish are affordable and nutritious.
• Cook in batches. One big pot of soup, curry or stew gives you several meals and saves you from expensive last-minute takeaways.
• Shop seasonally and locally. Produce that’s in season is cheaper and tastes better. Local markets often beat supermarkets on price.
• Plan before you shop. A simple weekly plan and a list cut impulse buys and food waste, which is one of the quickest ways to save.

You don’t need superfoods. A plate with some protein, plenty of colour and a source of fibre is all the “clean eating” you need.

Make self-care cheap (and real)

Self-care has been sold to us as a shopping habit, but real self-care is about meeting your own needs. Some of the most restorative things cost almost nothing:

• A long bath or a hot shower with the phone left outside
• A few minutes of deep breathing or stretching before bed
• Journaling for five minutes to clear your head
• A DIY face mask from things like oats, honey or yoghurt
• A cup of tea with no screen in front of you
• Saying “no” to something that drains you

That last one might be the most valuable, and it’s completely free.

Look after your mind

Mental wellbeing deserves as much attention as physical health, and there are plenty of low-cost ways to support it.

Try free tools.

Many libraries, universities and community groups offer free or low-cost workshops, and there are free meditation resources online.

Lean on your people.

A phone call with a friend who makes you laugh is real medicine. Regular connection is one of the strongest predictors of long-term wellbeing.

Limit the scroll.

Constant comparison is a quiet drain on your mood and your wallet. Unfollow accounts that make you feel behind, and mute anything that sells you a problem you didn’t know you had.

Know when to get support.

If you’re struggling, look into sliding-scale therapy, community clinics, support groups or workplace assistance programmes. Asking for help isn’t a luxury.

Spend smart when you so spend

Some things are worth paying for. When you do, be intentional.

1. Decide what matters to you. If movement is your joy, put your small budget there. If it’s good sleep, invest in a decent pillow rather than a pile of supplements.
2. Choose multi-purpose over trendy. One good moisturiser with SPF beats a shelf of single-use products.
3. Skip the unproven. Be wary of detox teas, miracle supplements and anything promising fast, dramatic results. If it sounds too good to be true, it usually is.
4. Look for the trade-offs. Many studios offer community classes, work-trades or off-peak rates. Second-hand sports gear is often barely used.
5. Check in with a professional before taking supplements. You may not need them, and you can save money by finding out.

Build habits, not hauls

Wellness isn’t something you buy once. It’s something you practise. Small, repeatable habits, like drinking water, taking a daily walk, cooking at home a few nights a week and going to bed on time, compound over months and years.

Start with one change. Once it feels automatic, add another. This approach is cheaper, gentler and far more likely to stick than a dramatic overhaul.

You don’t have to spend big to feel well. Protect your sleep, move your body, eat simply, nurture your relationships, and be kind to yourself. Those things are available to almost everyone, and they work.

The best wellness routine isn’t the most expensive or the most photogenic. It’s the one that fits your life, your budget and your real needs, and that you can keep up when life gets busy.

This article was originally written by Jade McGee for Woman & Home.

Also See: Emirates Nourishment Programme brings breakfast and educational support to Cape Town learners

Emirates Nourishment Programme brings breakfast and educational support to Cape Town learners

The post How to make wellness suit you and your budget appeared first on Food & Home Magazine.

The best part is that most blends use ingredients you probably already have in your spice cupboard. They are easy to prepare in batches, can be adjusted to suit your family’s preferences and are useful for everything from chicken and mince to roasted vegetables, soups and rice dishes.

Rather than buying a different seasoning for every meal, try making these five versatile homemade spice blends. Keep them in labelled jars and you’ll have a handy starting point for those busy weeknight dinners.

1. Everyday braai spice

Best for: Chicken, steak, roasted potatoes and vegetables.

A good braai spice is useful for much more than the weekend braai. This South African-inspired blend combines coriander, paprika, garlic and black pepper for a savoury seasoning that works just as well in the oven or frying pan.

Ingredients:

• 2 tbsp ground coriander

• 1 tbsp sweet paprika

• 1 tsp smoked paprika

• 1 tbsp garlic powder

• 1 tsp onion powder

• 1 tsp ground black pepper

• 1 tsp dried thyme

• ½ tsp chilli flakes (optional)

• 1 tsp salt (optional)

How to make it:

Combine all the ingredients in a bowl and mix until evenly distributed. Transfer to a clean, airtight jar.

How to use it:

Rub over chicken pieces with a little olive oil before roasting or grilling. Sprinkle over potato wedges, sweet potato or butternut before placing them in the oven. It also works well as a seasoning for steak, pork chops and homemade burgers.

Quick dinner idea: Coat chicken thighs in the spice blend and a little oil, then roast until cooked through. Serve with a simple green salad and roasted potatoes.

2. Everyday curry spice blend

Best for: Chicken curries, mince, lentils and vegetable stews.

Curry is a regular feature in many South African kitchens, but having a homemade blend ready makes it easier to put together a flavourful meal without reaching for several different jars.

This is a versatile, medium-warm curry blend rather than a traditional regional masala. It combines cumin, coriander and turmeric with ginger, cinnamon and chilli for a balance of earthy, warm and slightly spicy flavours.

Ingredients:

• 2 tbsp ground coriander

• 1 tbsp ground cumin

• 1 tbsp turmeric

• 2 tsp ground ginger

• 1 tsp paprika

• 1 tsp ground cinnamon

• ½ tsp ground cardamom

• ½ tsp ground black pepper

• ½ tsp chilli powder (adjust to taste)

How to make it:

Combine all the spices in a bowl, breaking up any lumps before transferring the mixture to an airtight jar.

How to use it:

Add 1–2 tablespoons to sautéed onions and garlic when making a chicken or vegetable curry. Stir for about 30 seconds before adding tomatoes, stock or coconut milk. This helps release the aromas of the spices and builds flavour into the sauce.

You can also use it to season mince, lentils, chickpeas and roasted cauliflower.

Quick dinner idea: Fry an onion, add chicken pieces and 1–2 tablespoons of the curry blend, then stir in chopped tomatoes and a little coconut milk. Simmer until the chicken is cooked through and serve with rice or roti.

Kitchen note: South African curry traditions are varied. Durban-style curries are generally known for their more pronounced heat, while Cape Malay cooking often incorporates aromatic spices such as cardamom and cinnamon. This homemade recipe is an everyday starting point, not a substitute for either traditional blend.

3. Homemade peri-peri seasoning

Best for: Chicken, prawns, roasted vegetables and chips.

For those who enjoy a little heat, peri-peri seasoning is a handy addition to the spice cupboard. It brings together chilli, garlic, paprika and herbs for a punchy blend that can be used as a dry rub or mixed with oil and lemon juice to make a quick marinade.

Ingredients:

• 1 tbsp sweet paprika

• 1 tsp smoked paprika

• 2 tsp garlic powder

• 1 tsp onion powder

• 1 tsp dried oregano

• 1 tsp dried thyme

• 1 tsp chilli flakes or cayenne pepper

• ½ tsp ground black pepper

• ½ tsp ground coriander

• ½ tsp salt (optional)

How to make it:

Mix all the ingredients together and store in a clean, airtight jar.

How to use it:

Rub over chicken wings, drumsticks or fillets with olive oil before grilling, pan-frying or roasting. For a quick marinade, mix 1 tablespoon of the seasoning with olive oil and lemon juice. You can also stir a little into mayonnaise or plain yoghurt for a spicy dipping sauce.

Adjust the chilli to suit your household. If you prefer a milder seasoning, reduce the cayenne or chilli flakes.

Quick dinner idea: Coat chicken drumsticks in the seasoning, olive oil and lemon juice. Roast until golden and cooked through, then serve with a simple coleslaw and oven chips.

4. Italian herb seasoning

Best for: Pasta, tomato sauces, chicken and roasted vegetables.

A jar of Italian herb seasoning is particularly useful when you need to put together a quick pasta dish or add flavour to a simple tomato sauce. It relies on dried herbs rather than a long list of spices, making it one of the easiest blends to prepare.

Ingredients:

• 2 tbsp dried oregano

• 2 tbsp dried basil

• 1 tbsp dried thyme

• 1 tbsp dried rosemary, crushed

• 1 tbsp dried parsley

• 1 tsp garlic powder

• ½ tsp chilli flakes (optional)

How to make it:

Combine the dried herbs and garlic powder in a bowl. Crush larger rosemary pieces between your fingers before mixing everything together. Transfer to an airtight jar.

How to use it:

Add 1–2 teaspoons to tomato-based pasta sauces, sprinkle over chicken before baking or mix with olive oil for a simple dressing for roasted vegetables.

It also works well in homemade pizza sauce, garlic bread and soups.

Quick dinner idea: Sauté garlic in olive oil, add a tin of chopped tomatoes and 1–2 teaspoons of the herb blend. Simmer for a few minutes, season to taste and toss through cooked pasta. Add grated Parmesan or a little feta before serving.

5. Homemade taco seasoning

Best for: Mince, chicken, beans, wraps and tacos.

Taco seasoning is a useful alternative to pre-packaged sachets, particularly if tacos, wraps and mince dishes feature regularly on your weekly menu. Making your own also means you can control the salt and chilli levels.

Ingredients:

• 1 tbsp chilli powder

• 1 tbsp ground cumin

• 1 tbsp sweet paprika

• 2 tsp garlic powder

• 2 tsp onion powder

• 1 tsp dried oregano

• ½ tsp ground coriander

• ½ tsp ground black pepper

• ½ tsp cayenne pepper (optional)

• 1 tsp salt (optional)

How to make it:

Mix all the ingredients together until evenly combined. Store in a clean, airtight jar.

How to use it:

Add approximately 1–2 tablespoons to 500g of mince while cooking. Stir well to coat the meat, then add a splash of water or tomato to help distribute the seasoning. Allow it to simmer until the liquid has reduced.

The blend is also great for chicken strips, roasted chickpeas, beans and homemade quesadillas.

Quick dinner idea: Brown mince with chopped onion, add the taco seasoning and a splash of water, then simmer until cooked. Serve in wraps or taco shells with lettuce, chopped tomato, grated cheese and avocado.

How to store homemade spice blends

Making your own spice blends is straightforward, but storing them correctly is important if you want to preserve their flavour and aroma.

• Use airtight containers: Glass jars with tightly fitting lids are ideal for keeping moisture out.

• Keep them dry: Make sure your jars and utensils are completely dry before adding the mixtures. Even a little moisture can cause clumping.

• Store away from heat: Keep your spice blends in a cool, dry cupboard, away from direct sunlight, the oven and the stove.

• Label your jars: Include the name of the blend and the date it was prepared so you can keep track of freshness.

• Make smaller batches: Ground spices and dried herbs gradually lose their potency. Making smaller quantities means you’re more likely to use them while they’re still fragrant.

For the best flavour, aim to use homemade blends within three to six months. Discard any mixture that has become damp, developed an unusual smell or shows signs of insects.

Tips for getting the most out of your spice blends

Adjust the salt. Some recipes include salt, but you can leave it out and season your food separately. This gives you more control, particularly when cooking with stock, sauces or other salty ingredients.

Bloom your spices for extra flavour. When making curries, stews and sauces, try adding your spice blend to a little warm oil towards the beginning of cooking. This helps release aromatic compounds and distribute flavour throughout the dish. Keep the heat moderate and stir continuously so the spices don’t burn.

Toast whole spices first. If you have whole coriander or cumin seeds, lightly toast them in a dry frying pan before grinding them. Allow them to cool before mixing with the other ingredients. This adds another layer of aroma and flavour.

Don’t shake spices over a steaming pot. Rather measure what you need into a spoon or small bowl first. Steam entering the jar can introduce moisture and encourage clumping.

ALSO SEE: Braaied bobotie-spiced chicken with rice noodles

Braaied bobotie-spiced chicken with rice noodles

Feature image: Unsplash

The post 5 homemade spice blends to make weeknight cooking easier appeared first on Food & Home Magazine.

Print Recipe

Zesty lemon and lime syrup cakes

Dessert

Serves: 3-6

Total Time: 50 minutes

Ingredients

• Cakes
• 125 grams butter, chopped
• ½ cup caster sugar
• 2 tsp. lemon zest
• 2 eggs
• 1 cup self-raising flour
• ½ cup buttermilk
•  ***Lemon & lime syrup
• ⅓ cup lemon juice
• ½ cup caster sugar
• 2 tbsp. water
• 2 tsp lemon zest 
• 2 tsp lime zest 
• 1 tbsp lime juice 

Instructions

1

Preheat the oven to 180°C. Grease a 6-hole mini bundt pan or silicone mold.

2

Cream butter, sugar and lemon zest together in a bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift in flour, then fold through the buttermilk. Divide mixture into molds, smoothing over the tops.

3

Bake for 25 minutes until a skewer inserted comes out clean.

For the Syrup

4

Stir lemon juice, sugar and water in a pot over low heat until the sugar dissolves. Bring to the boil and cook for 1 minute until thickened slightly. Remove from the heat and strain into a jug.

5

Stand cakes in their moulds for 5 minutes before turning out onto a wire rack placed over a baking tray. Pour the syrup evenly over cakes, allowing it to soak through. Serve immediately.

Did you make this recipe? Tag us on Instagram @foodandhomesa

Also See: Recipes for when life gives you too many lemons

10 Recipes for when life gives you too many lemons

The post Zesty lemon and lime syrup cakes appeared first on Food & Home Magazine.

Diwali recipes for a year of prosperity

1. Butter chicken with chargrilled naan bread

Butter chicken with chargrilled naan bread

2. Paneer, chickpea and vegetable curry

Paneer, chickpea and vegetable curry

3. Chicken biryani with cumin yoghurt

Chicken biryani with cumin yoghurt

4. Paneer, chickpea, and vegetable curry

Paneer, chickpea and vegetable curry

5. Creamy spinach with chickpeas, atchar + toasted naan

Creamy spinach with chickpeas, atchar + toasted naan

6. Mushroom, pea and potato samoosas with mint and yoghurt dipping sauce

Mushroom, pea and potato samoosas with mint and yoghurt dipping sauce

7. Punjabi Samosas with mango chutney

Punjabi Samosas with mango chutney

8. Nele’s lamb biryani

Nelene’s biryani

9. Tandoori chicken with roti and raita

Tandoori Chicken with Roti and Raita

10. Spinach & corn dhaltjies

Spinach & corn dhaltjies

Also See: Our favourite Indian recipes, from butter chicken to roti and dhal

Our favourite Indian recipes, from butter chicken to roti and dhal

The post Diwali recipes for a year of prosperity appeared first on Food & Home Magazine.

Print Recipe

Chocolate mousse with cherries and cream

Serves: 4 to 6

Prep Time: 20 minutes

Ingredients

• Chocolate mousse
• 300 g dark chocolate, chopped
• 4 tbsp water
• 2 tbsp butter
• 4 eggs, separated
• 90 ml whipping cream
• 1 tsp lemon juice
• 3 tbsp castor sugar
• Cherries
• 2 tubs cherries, halved and de-pipped
• 1 orange, zested and juiced
• 1 to 2 tbsp sugar
• To serve
• Whipped cream
• Extra virgin olive oil
• Maldon/sea salt

Instructions

Chocolate mousse

1

Combine the chocolate, water and butter in a bain marie and heat on medium-low heat until the butter and chocolate melt. Set aside to cool.

2

Beat the egg yolks until light and fluffy.

3

Mix in the melted chocolate with the egg yolks for 1 minute.

4

Beat the cream until soft peaks. Set aside while you beat the egg whites.

5

Beat the egg whites with the lemon juice until soft peaks. Then, add the sugar 1 spoon at a time until the egg whites reach stiff peak.

6

Lighten the chocolate mixture with 1 spoon of cream. Then add about 1/4 of the egg whites and fold in.

7

Alternate by adding in about 1/4 of the whipped cream and fold in. Repeat with the egg whites.

8

Carry on folding in alternate amounts of cream and egg whites until everything is combined.

9

Carefully and gently pour the chocolate mixture into a large dish, or individual ramekins.

10

Cover and leave to set in the fridge for at least 4 hours, or overnight.

Cherries

11

In a small pan, add the cherries, zest of the orange, juice of the orange and the sugar.

12

Heat on medium until the mixture boils. Switch off the heat and leave to cool down.

To serve

13

Serve a generous scoop of the chocolate mousse with a spoonful of cooled cherries and whipped cream.

14

Drizzle some extra virgin olive oil over and finish with a pinch of salt.

15

Enjoy!

Also See: Air fryer scones with strawberry jam and whipped cream

Air fryer scones with strawberry jam and whipped cream

The post Chocolate mousse with cherries and cream appeared first on Food & Home Magazine.

Also See: Emirates Nourishment Programme brings breakfast and educational support to Cape Town learners

Emirates Nourishment Programme brings breakfast and educational support to Cape Town learners

The post Jazz, food and soul: The Marabi Club reopens in Steyn City appeared first on Food & Home Magazine.

We’ve done some research and figured out whether you can wash your kitchen knives in the dishwasher.

The ongoing debate on dishwashing knives

While many experts advise against popping your kitchen knives in the dishwasher, many are still wondering what the harm really is – since most knives of today are stainless steel and have a durable handle.

How the damage is done

The main thing with knives and dishwashers is the movement. While inside, knives can be pushed around by water jets, causing friction between their blades and the racks, other utensils and dishes, dulling or even chipping their edges each wash cycle.

Dulled knives easily become the most dangerous tool in the kitchen, and if you’re constantly dishwashing them without maintaining their sharpness, you might end up hurting yourself after attempting to slice up some tomatoes for a sarmie.

Chipped knives are even worse. Not only do they dull the blade, but they also create tiny openings that can attract bacterial growth, corrosion and rust. Once your knife starts to corrode or rust, it will need a lot more than some TLC to get back on track.

Moreover, there are findings that have identified dishwasher detergent as another culprit in the damage of knives. Detergent can also contribute to corrosion, significantly cutting cutting performance – even if the blades look fine or unchipped.

But my knives state that they are dishwasher safe?

There are those that have been specifically designed to be dishwasher safe: stainless steel blades and a sturdy, one-piece metal or synthetic handle.

And while these knives are sturdier, the label ‘dishwasher safe’ doesn’t mean they’re damage-proof. The cycle you choose, the water’s temperature, amount of detergent, and placement are all aspects that may contribute to your knife’s damage.

The best thing for your knives is hand washing with mild soap and warm water. But if you’re like me and don’t always have the motivation or time to hand wash, here are a few dishwashing tips you should use when popping your knife in for a wash:

• Use the top or third rack: Lay the knife flat on the top utensil tray or shelf. Never drop it into the utensil basket or balance it on its blade.
• Choose shorter, colder cycles: An eco or quick wash will be better for your knife’s shelf life. Never pop your knife in for a long and hot cycle.
• Unload and dry immediately: Never let your knife sit in a humid environment after a wash – water is its worst enemy as it accelerates corrosion and rust. Unload and dry immediately, even if it’s just your knife.

While the best thing for your kitchen knives, no matter how cheap or expensive they are, is to handwash them, life sometimes gets in the way. Dishwashers are there to make things easier. If you really feel like you want to stick to the dishwasher, then follow the tips above and always keep up with regular knife maintenance (sharpening and cleaning).

Also See: How to keep your knives sharp

How to keep your knives sharp

The post To wash or not to wash: The new take on the ongoing debate on dishwashing knives appeared first on Food & Home Magazine.

According to the Daily Mail, the annual list celebrates restaurants pushing the boundaries of contemporary dining through innovative cooking techniques, exceptional ingredients and distinctive approaches to hospitality. This year’s selection includes everything from traditional cuisine reimagined with modern techniques to immersive dining experiences that bring together food, art and theatre.

Taking the top spot is Asador Etxebarri in Spain, followed by Bangkok’s Gaggan and Copenhagen’s Alchemist. The top 10 also features restaurants in Mexico City, Hong Kong, Lima, Madrid and Paris, highlighting the diversity of culinary influences shaping the international dining scene.

The top 10 restaurants in the world for 2026

1. Asador Etxebarri, Atxondo, Spain

Taking first place is Asador Etxebarri, a restaurant in Spain’s Basque Country renowned for its approach to cooking over an open fire. Chef-owner Victor Arguinzoniz has built a reputation for transforming exceptional ingredients through carefully controlled grilling techniques.

Its 14-course tasting menu places the emphasis on the natural qualities of each ingredient, demonstrating how traditional cooking methods can produce sophisticated results without unnecessary complexity.

2. Gaggan, Bangkok, Thailand

Gaggan takes second place with its contemporary interpretation of Indian cuisine. The restaurant combines traditional Indian flavours with influences from French, Thai and Japanese cooking, alongside modern culinary techniques.

Known for its playful approach to fine dining, Gaggan incorporates theatrical elements into its menus. Diners might encounter courses represented by emojis, with some dishes designed to be eaten using their hands.

3. Alchemist, Copenhagen, Denmark

Alchemist offers an unconventional approach to restaurant dining, combining gastronomy with theatre, visual art and storytelling.

Rather than following a traditional sequence of courses, guests experience a series of 50 culinary impressions divided into different acts. Each is designed to challenge expectations and encourage diners to consider food from a different perspective.

4. Quintonil, Mexico City, Mexico

Quintonil celebrates Mexican ingredients and culinary traditions through an inventive tasting menu. The restaurant incorporates familiar regional flavours into contemporary dishes, with previous creations including roasted duck with coconut and chilli-based mole and ice cream made using honey from stingless bees.

Its bright dining space also showcases local artwork, complementing the restaurant’s emphasis on Mexican food and culture.

5. Wing, Hong Kong

Wing takes a creative approach to Chinese fine dining, bringing together traditional techniques and contemporary interpretations of familiar ingredients.

Its menu includes carefully developed dishes such as crispy Cantonese chicken, smoked pigeon and braised sea cucumber. A distinctive fruit trolley, featuring seasonal tropical produce, provides a memorable finishing touch to the dining experience.

6. The Chairman, Hong Kong

Another Hong Kong establishment making the top 10 is The Chairman, which focuses on contemporary Cantonese cooking.

Rather than relying on elaborate presentation, the restaurant places the ingredients and flavours at the centre of its offering. Its menu combines traditional Chinese culinary influences with creative interpretations of regional dishes.

7. Kjolle, Lima, Peru

Kjolle is recognised for its colourful presentation and celebration of Peruvian ingredients. The restaurant’s tasting menu includes combinations such as scallops with sea urchin and Brazil nuts, as well as beef rib served with corn.

Its interiors also draw inspiration from Peruvian craftsmanship, creating a dining environment that reflects the country’s cultural identity.

8. Kadeau, Copenhagen, Denmark

At Kadeau, the changing seasons play an important role in shaping the menu. The restaurant draws inspiration from the natural landscape, using foraged ingredients, fermentation and preservation techniques to showcase Scandinavian produce.

Its intimate dining room combines understated Scandinavian design with Japanese-inspired details.

9. DiverXO, Madrid, Spain

Spanish chef Dabiz Muñoz’s DiverXO is known for its experimental approach to gastronomy. The restaurant’s creative menus bring together unexpected ingredients, bold flavours and elaborate presentation.

Muñoz, who has earned three Michelin stars, is recognised for challenging conventional ideas about what fine dining can be.

10. Plénitude, Paris, France

Completing the top 10 is Plénitude, situated within the luxury Cheval Blanc Paris hotel. The restaurant combines contemporary French cuisine with an elaborate dining experience.

Guests are invited to visit the wine cellar and even experience a course in the kitchen. One of its more unusual features is a dedicated cheese cave, where diners can enjoy a selection of cheeses as part of the meal.

Other restaurants making the world’s top 50

Beyond the top 10, the 2026 ranking features an impressive range of restaurants showcasing regional ingredients, culinary traditions and innovative cooking.

The remaining establishments in the top 50 are:

11. Atomix, New York, USA
12. Sorn, Bangkok, Thailand
13. Mérito, Lima, Peru
14. Sühring, Bangkok, Thailand
15. Odette, Singapore
16. Tuju, São Paulo, Brazil
17. Mingles, Seoul, South Korea
18. Nusara, Bangkok, Thailand
19. Jan, Munich, Germany
20. Piazza Duomo, Alba, Italy
21. Meet the Bund, Shanghai, China
22. Boragó, Santiago, Chile
23. Vyn, Skillinge, Sweden
24. Al Gatto Verde, Modena, Italy
25. Lasai, Rio de Janeiro, Brazil
26. Masque, Mumbai, India
27. Reale, Castel di Sangro, Italy
28. Trèsind Studio, Dubai, UAE
29. Enigma, Barcelona, Spain
30. Steirereck, Vienna, Austria
31. Celele, Cartagena, Colombia
32. Potong, Bangkok, Thailand
33. Elkano, Getaria, Spain
34. Le Coquillage, Saint-Méloir-des-Ondes, France
35. La Colombe, Cape Town, South Africa
36. Ru Yuan, Hangzhou, China
37. Nuema, Quito, Ecuador
38. Atelier Moessmer Norbert Niederkofler, Brunico, Italy
39. Schloss Schauenstein, Fürstenau, Switzerland
40. Jordnær, Copenhagen, Denmark
41. Onjium, Seoul, South Korea
42. Bozar, Brussels, Belgium
43. Le Calandre, Rubano, Italy
44. Don Julio, Buenos Aires, Argentina
45. Mayta, Lima, Peru
46. El Chato, Bogotá, Colombia
47. Le Louis XV – Alain Ducasse, Monte Carlo, Monaco
48. Ikoyi, London, United Kingdom
49. Naar, Kasauli, India
50. Saint Peter, Sydney, Australia

La Colombe represents South Africa on the international stage

One of the highlights for South African food lovers is La Colombe’s inclusion at number 35.

Based in Cape Town, the restaurant is among the country’s best-known fine-dining establishments and has earned international recognition for its contemporary approach to cuisine.

Its place on this year’s list puts South Africa among the countries represented in the global ranking, alongside established culinary destinations such as France, Spain, Japan and Thailand.

The 2026 selection also welcomes 11 new entries, reflecting the range of culinary talent and changing approaches to hospitality across the world.

Rikki Tidball, managing director of events for The World’s 50 Best Restaurants, said this year’s ranking recognises the chefs and hospitality teams contributing to the development of global gastronomy.

With restaurants drawing on local ingredients, heritage and increasingly creative techniques, the list offers an insight into the ideas and influences shaping some of the world’s most celebrated dining experiences.

ALSO SEE: James Gaag to Represent La Colombe at Global Culinary Event in Copenhagen

James Gaag to Represent La Colombe at Global Culinary Event in Copenhagen

Feature image: La Colombe/Facebook

The post World’s best restaurants revealed for 2026, with a South African favourite included appeared first on Food & Home Magazine.

Print Recipe

Raspberry Hertzoggie tray bake

Ingredients

• 2 cups cake flour
• ⅓ cup cornflour
• 1 cups castor sugar
• Pinch salt
• 1 cup melted butter
• 1 tsp vanilla essence
• Raspberry jam
• 4 egg whites
• 2 ½ -3 cups desiccated coconut

Instructions

1

PREHEAT the oven to 180°C.

2

COMBINE the flours, ½ cup of castor sugar and salt together in a bowl and mix.

3

COMBINE the melted butter and vanilla essence together in a bowl and mix until combined.

4

POUR the melted butter mixture into the dry ingredients and mix until a soft dough forms.

5

PRESS the mixture into 36cm x 25cm rectangular baking tray and bake for 15 minutes.

6

SPREAD with jam while hot.

7

WHISK the egg whites and remaining sugar until combined and fold through coconut.

8

TOP the jam with coconut mixture and bake for a further 8-10 minutes or until slightly golden.

9

REMOVE and allow it to cool. Once cool, slice into squares.

Also See: Salted caramel hertzoggies

Salted caramel hertzoggies

The post Raspberry Hertzoggie tray bake appeared first on Food & Home Magazine.

Print Recipe

Chorizo omelette with chilli beans

Serves: 4

Prep Time: 10 minutes – Cooking Time: 10 minutes

Ingredients

• 1 tin (410 g) baked beans in chilli sauce
• 3 tsp olive oil
• 1 chorizo sausage, sliced thinly
• 125g cherry tomatoes, halved
• 6 eggs
• 2 tbsp milk
• 1/2 cup grated cheddar 
• 1 large avocado , coarsely chopped 
• 2 tbsp lime juice
• 1/4 cup parsley leaves
• 1 lime, cut into wedges 

Instructions

1

PREHEAT the oven to grill.

2

PLACE the baked beans in a microwave-safe bowl and cover. Microwave for 2 minutes, stirring halfway through cooking time. Remove the beans from the microwave and set aside. Cover to keep warm.

3

HEAT the oil in an ovenproof frying pan over a medium-high heat. Add the chorizo and tomato and cook, stirring, until the chorizo is browned and crisp. 

4

WHISK the eggs, milk and half the cheddar cheese together in a bowl and season well. Pour the egg mixture into the pan, tilting to cover base of pan. Sprinkle with remaining cheddar cheese and cook over a low heat for about 5 minutes. Place the pan under the oven grill for 1 minute or until just set. 

5

MASH the avocado with lime juice in a bowl and season well to taste.

6

CUT omelette into wedges and top with chilli beans and avocado mash.

7

SERVE the Chorizo omelette with chilli beans and top with parsley and serve alongside lime wedges.

Notes

Stop throwing away the rendered oil from frying your chorizo! You can use it in future dishes as it helps create an intense flavour. Use it in your dressings or when you fry chicken, the flavour possibilities are endless.

Also See: Easy omelette recipe

Easy Omelette Recipe

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