Test kitchen
The Story of Sugared Almonds
Ever wonder why sugared almonds always pop up as favours at weddings? It’s not just because they look pretty, or make good totems for anxious brides. JP Le Roux of Nicoletta let us in on the old wives tale around... Continue reading
A History of Hershey’s
Hershey’s – the largest chocolate manufacturer in North America – was founded in 1894 by a plucky chap called Milton Snavely Hershey and was originally called the Lancaster Caramel Company (definitely not as catchy, good call Milton). In South Africa,... Continue reading
Coffee art, you can do it
We recently challenged the hardcore coffee consumers in our community to bust out some skills, make art in their coffee and post photos on our Facebook page. This is not at all limited to the baristas of the world – the... Continue reading
The Truth about Spoon Measurements
When you bake, are you the kind of person who measures by the mil? When called upon to add cocoa to cupcake mix or chilli powder to chowder, do you go by the book? Or, do you employ culinary license... Continue reading
A Chef’s Knife par excellence
We’re mates with Andy Fenner, a.k.a top South African foodblogger Jamie Who (read his bio). Over the past six months, Andy has reviewed a couple of our kitchen tools, including the Joseph Joseph Elevate Tools and an Epicurean Chopping board.... Continue reading
A Rather Marvellous Mixer
We’ve made friends with Christopher Reid, a copywriter and lover of all things food up in Durban. His two passions meet and make magic on his lifestyle blog Still life with a wooden spoon. Chris recently became the proud owner... Continue reading
Is cooking with silicone safe?
We’ve been shouting out about the Fusionbrands Foodpod, and in a conversation about it on our Facebook page, a great question cropped up: Lauren Fabian asked about the safety of cooking with silicone, and Jaqui Strydom followed on with a question... Continue reading
Krups ice cream maker – a review
“I had always thought that once you grew up you could do anything you wanted, stay up all night or eat ice cream straight out of the container” – Bill Bryson. If you’re a lover of ice cream and have... Continue reading
How to be wheat and gluten free
There is a lot of talk about the various intolerances humans have to foodstuffs. Like milk (shame). Today’s tremendous trivia post gives one such intolerance-activating substance the limelight. Hello, Gluten. Gluten is the elastic protein present in wheat, rye and... Continue reading
Pods for perfectly poached eggs
Bridget McNulty – a passionate foodie, heart-shaped egg maker and excellent writer – sent us a review of her Fusionbrands poachpods: “I have a confession to make: although I consider myself a burgeoning foodie, I have never made a poached egg.... Continue reading
