Easter weekend is here and of course that means road trips are a plenty. The most exciting part? Padkos snacks of course – without the common mistakes of soggy bread or stale chips. Here are our top tips to help you prep your padkos to perfection!  

1. No cooler box, big problem  

The number one issue with padkos and other road food snacks is the possibility of food spoiling in the car due to the heat. Melted chocolate is not pleasant and can be insanely messy too. Dairy items will go bad in a matter of minutes and if you’re thinking of packing ice cream, forget about it. If you really want to have something chilled, stop at a garage on the way for a quick ice cream break, and this will also avoid any possibility of drips and messy packets on the floor. Carry a decent size cooler box that can fit your snacks comfortably, along with a few extra ice packs to keep everything perfectly chilled.  

@tshepey_hope Lets pack together #snackbag #coolerbox #medication #ticktockbotswana #southafricatiktok #ticktockbotswana #vacation ♬ original sound – tshepisoHope

2. The basic tools and essentials are important  

Padkos is not as enjoyable without having the necessities in place, and by that, we mean paper towels or disposable napkins, wet wipes, straws, a dirt packet and utensils (if needed). While this may sound trivial and kind of obvious, these small things can make the rest of the road trip rather uncomfortable if you don’t have them. Start by making a little checklist for yourself before you begin packing, that way these items won’t get left behind or forgotten.  

3. Balancing your health snacks with unhealthy options are key  

While a lot of us would gravitate towards sugary options for a quick snack fix, it is so important to have a healthy mix of items on your road trip. Savoury options like biltong and raw nuts, sweeter options with fruit or nougat bars and then some gummy sweets and chocolates just to round out the variety is top tier snack packing. Don’t forget to also vary your drinks. Water is and will always be key, perhaps an energy drink for when there is a dip and then probably a fruit juice or two for a boost of glucose.  

4. Easy does it with ready-to-eat snacks  

The car is not the easiest place to eat, whether it’s the bumpy roads, twists and turns, something as simple as a sandwich can even get out of hand. With that in mind, try keeping the food simple and mess free so that you can prep the night before. Simple bagels with easy toppings like chicken mayo or cheese and tomato are quick to make and simple to hold. Biltong is another great snack that requires no prep besides a quick purchase from the shop. A sure favourite is springrolls and samoosas, prepped and cut fruit, or even mini portions of regular items (sliders for example will go down so well). If you want more variety, pack your treats in a snack box that allows you to carry many options under just one container.   

@caitliniola Road trip snack restock All my favs but I’m not sure why the apricots are that colour #restock #snacks #satisfyingvideos #asmr #relaxing ♬ Relaxed (Sped Up) – MC Mablo Dos Paredões

Words: Yashna Balwanth 
Photography: Pexels  

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Picnics aren’t just about what’s on the menu – they’re all about the vibe! From waterproof blankets and wicker baskets to cozy cushions and cheeky games, we’ve rounded up the must‑have essentials for the ultimate alfresco adventure. 

Waterproof picnic blanket 

A picnic blanket isn’t just a backdrop – it’s the stage for your entire feast. Choose a picnic blanket large enough to accommodate all your food and picnic-goers. Make sure to get one with waterproof lining to avoid sitting on a damp blanket. For extra comfort (and bonus Instagram vibes), try a BYOC – bring your own cushions. Not only does it make lounging more cosy, but it also adds a cute touch that looks great in photos! 

Wicker basket and cooler bag 

While a wicker basket is perfect for carrying your picnic plates, cups and cutlery (and let’s face it, it gives the perfect picnic aesthetic), a cooler bag is the best way to transport your food and keep your perishables at the right temperature. 

Picnic plates, cutlery and napkins 

When it comes to picnic gear, think light and easy to pack. Opt for stackable plates and bowls, a trusty knife and a cutting board perfect for slicing cheese, bread and fruit. Don’t forget napkins: cloth ones are chic and washable, while paper napkins keep things simple. 

Flasks and water bottles 

What’s a picnic without something tasty to sip on? Reusable water bottles and insulated flasks are your ultimate picnic sidekicks – keeping you hydrated and your drinks at just the right temperature. They’re also the perfect home for that homemade lemonade, staying crisp and chilled until it’s time to pour. 

Containers 

Containers in all sizes may be the real MVP of your picnic packing list. Bring along a few reusable, lightweight airtight containers to pack your tasty picnic sandwiches, quiches or that dreamy pasta salad. 

Fun and games 

Sure, the food may be the star – but it’s the fun that keeps the picnic alive. Pack a deck of cards or dive into the endless laughs (and occasional feuds) of the 30 Seconds board game. After all, food, drinks + great company + plenty of fun = picnic perfection. 

Words: Gaynor Siljeur

Photography: Freepik

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After 40 years in the business, Ina Paarman’s days are still filled with the best bits of what’s she’s spent decades building. Christi Nortier asked the icon about her workdays, festive menu and her favourite seasoning. 

After her Christmas break, Ina Paarman is going back to the classroom. She’s picking up where she left off in the ’80s, when she taught home economics students, and then adults, how to cook flavourful, nutritious meals at home. In 2026, class will not be in Mrs Paarman’s garage as it was back then but in the brand-new demonstration kitchen at the Ina Paarman’s Kitchen factory.  

But has Mrs Paarman ever really stopped teaching? She creates her products to show South Africans how to whip up meals at home that don’t compromise on quality, flavour and nutrition, she says. If that is her legacy, then she’s satisfied. But she’s not quite done sharing her knowledge just yet. While creating and testing new products, she continues to create instructional videos and brand-new recipes for the Ina Paarman’s Kitchen website. She’d love more moments for her garden too, but there’ll be time for that… 

Life’s lesson plan 

The Paarman palate we share in now goes back at least four generations. “After my father died when I was 10 years old, we moved from Beaufort West where I was born and went to live with my grandparents on their dairy farm close to Germiston. My grandmother was one of those staunch Afrikaans women who believed children should be seen but definitely not heard,” shares Mrs Paarman with a chuckle. “She was a farmer’s wife with no formal training, but she came from French stock so she had a natural feel for food. I used to sit in the corner of the kitchen, not allowed to touch anything, but she taught me to smell and she taught me to taste. Now, those were very important lessons.”  

Mrs Paarman learnt, too, the value of farm fresh eggs, vegetables, fruit and dairy — way before “organic” was a buzzword.  

These became the foundations of the home economics lessons she taught. “I realised that the wonderful warmth that the lessons gave those children was extraordinary. I saw them blossoming and realised children need some kind of domesticity, if you can call it that,” she reflects.  

The importance of nutrition was brought home when she taught in London. During school holidays, she worked in a hospital’s diet kitchen to earn some extra money. While working there in the 1960s, she saw many young drug addicts who lived on sweets and coffee, noting how malnourished they looked despite their youth. “I’ve always been passionate about nutrition, but that lesson was reinforced at the hospital,” she explains. 

Trips to France, Spain and Italy with her flatmate delivered another revelation: South Africa has incredible food products. “To my surprise, I discovered that our stuff is better,” she grins. “You know, in those days, everything that was imported was seen as the best. So I was genuinely surprised when I went to France and tasted the famous French butter… and my grandmother’s was better!”  

“I can count, you can cook”  

By the time she was in her forties, Mrs Paarman had quite a few pots on the boil. She was teaching university students to become home economics teachers themselves. “I really loved those students, but as you will soon find out, you suddenly reach 40 and think: Is this really what I want to do for the rest of my life?” she laughs. She decided to make a change, and with the support of her late husband Ted, started a small cookery school in the garage.  

“It was very difficult because I had no money for advertising. I put my children on bikes with little briefies [letters] to put into post boxes. I thought people would tell one another about this lovely lady who gives us all these tips and whatnot, but nobody wanted to. They wanted to be the one who knows the tricks and cooks the best,” she chuckles. A glowing review in the Cape Times spread the word and soon she had a class of 40, with a waiting list of 100 people.  

Meanwhile, Mrs Paarman was also food editor of Femina magazine, wrote a food column for Die Burger newspaper, had TV appearances and self-published her first cookbook. She had two growing boys to keep track of.  

The eldest, Kevin, was at university at the time but teenage Graham was watching with keen interest, perfecting his palate and business sense by observing his parents. In 1982, two weeks before his final chartered accounting exam, he announced at the dinner table that he wouldn’t write it. He wanted to go into business with ma instead.  

“I said, ‘Graham, I’m a teacher. What do I know about business?’ He said, ‘Ma, relax. You can cook and I can count.’ When we asked where the money would come from, he suggested the savings from my cookbook sales. So that’s where the business started,” shares Mrs Paarman. “He’s my boss and we’re still on the rollercoaster,” she laughs. You get the sense though that she wouldn’t have it any other way.  

Experimentation is endless 

Much as she’s always done, Mrs Paarman continues to be deeply involved in product development — from the spark of an idea down to the final taste test before it is approved. She believes videos and the internet are powerful tools to teach cooking, so she spends much of her time creating new recipes, technique videos and replying to questions.  

Nowadays, home cooks are much more concerned with time and budget constraints — and they’re a bit more experimental, too. “When I started, I was teaching housewives with all the time in the world, which is now not the case.  The generosity of catering has changed now. Instead of having three meats on the table and six vegetables and two desserts, now you have one wonderful main course, perhaps two salads and either a starter or dessert. People are focused on quality meals that are achievable within the time limit available and at a price that is better than a restaurant,” she explains. “Cooking has also moved on from being the woman’s responsibility to one for the whole family. Palates have changed too — people love the South African classics but are a bit more adventurous. As I always say, South African food is the marching music of gastronomy – it’s not the choir. We love big flavours!”  

Paarman’s parties over the years 

With Christmas here again, remember this — even Ina Paarman couldn’t please everyone around the festive table. “When my mother-in-law was still alive, I used to slave away,” she groans. “But it was never good enough. My husband’s aunt was a nun and one year she came down from Zimbabwe. I did an orange duck and all sorts of lovely things. The woman sat down at the table and said: ‘Oh, by the way, I’m a vegetarian’. She didn’t even have the decency to tell me beforehand. I could have killed her!” she laughs.  

Another year, she thought she’d be adventurous and serve prawns — “I wasn’t the expert prawn cooker I am today, though,” she adds. Mrs Paarman recalls how her father-in-law sat down at the table and demanded to know where the roast potatoes were before bellowing: “Are we only having these greasy bits of grizzle?”  

In the ’80s, when her first cookbook came out, Christmas was all about the turkey and a leg of lamb. “Now you have to sell the farm to buy the leg of lamb,” she chuckles. Mrs Paarman observed that families will rather share the catering responsibility, asking people to contribute a course or a dish. “The thing about Christmas is that you have a burn-up on the day. But tomorrow, everyone’s hungry again. Plan for leftovers the next day, like a roast meat you can have with salad or put on sandwiches. The microwave is very helpful at Christmas, but most meat actually tastes better at room temperature” she advises. 

 To her, Christmas cake is worth the effort. “Remember it improves with time, so it’s a good idea to get that out of the way. You can make a wonderful trifle with brandy or sherry-soaked Christmas cake, cream and custard,” she recommends. And what’s not worth it? “Those Christmas cookies you hang on the Christmas tree, which are fine if you want to keep the kids busy, but they go pap [soft] quickly,” she laughs. “They don’t last and they’re a fair amount of effort!” 

When it comes to hosting, curb the ambition because then it becomes a “real chore”, says Mrs Paarman. “And line up the help: Some can open wine, set the table or arrange the flowers (keep the flowers fresh by adding a quarter cup of tonic water to the vase). The main thing is when people come into the kitchen and want to talk to you,” she chuckles. “You must give them all jobs, okay? That’ll keep them out of your hair.”  

And what’s on the Christmas menu at her house this year? “Well, the hard truth is that I’ve had Christmas in the development kitchen ad nauseam,” she laughs. “Somehow, our Christmas at home is quite simple — but there will be a nice dessert. The boys will probably braai and since my husband passed away, the roast potatoes aren’t a necessity…”  

Mrs Paarman’s meringue pointers  

• She uses a handheld mixer because she likes the physical involvement, but she’ll admit that a stand mixer is quite a bit easier and quicker! 
• It’s critical to add a bit of lemon juice at the beginning of the beating and do it just until it looks like spit, as she used to tell her school students. It must bubble just a little bit, then beat until it forms firm peaks. Only then do you slowly start adding sugar. 
• Use the extra yolks to make a lemon curd, which you can serve over the meringue with seasonal fruit. 

Food for thought  

Mrs Paarman’s Christmas wish for 2025 is that there’s good weather, she receives gifts she “doesn’t have to dust”, that all the people she loves can be there and that there’s peace at the table.  

When she thinks beyond the end of this year, after a year of working on it, she’s excited about the launch of a new product called “Flavour Bomb” — although the green onion seasoning is her favourite and is never too far out of reach. Mostly, she wishes for more time, especially to enjoy her garden more. But Mrs Paarman’s sense of purpose for the coming year couldn’t be stronger: “I’d like more people to be able to cook at home successfully and healthily, so that fast food outlets aren’t made to be the only place where people can feed their children. I want to help them get that confidence in the kitchen.”  

Words: Christi Nortier 
Photography: Supplied

Also read: Side dishes that might upstage your meaty mains for your festive feast 

The post Ina Paarman’s expert tips for a feast appeared first on MyKitchen.

Macadamia nuts are packed with ‘good fats’ that fuel brain power, balance hormones and support heart health. Plus, they’re smooth, buttery and absolutely delicious (tasty – but it’s the least interesting fact about them). Learn why this powerhouse nut is good for you.  

With their buttery crunch and golden glow, pack macadamia nuts are loaded with ‘good fats’ that energise your brain, balance your body and keep your heart strong.  

“Macadamias are naturally rich in monounsaturated ‘good fats’, including Omega-9, the same type of fat found in olive oil. The best part? Unlike some so-called ‘superfoods’ that feel tricky to work into everyday meals, macadamias are deliciously versatile,” says Jillian Laing, CEO of the World Macadamia Organisation. 

 These nuts boast about 78% monounsaturated fat, one of the highest levels among tree nuts.  

Macadamias pack a powerhouse of good fats, which are linked with: 

• Helping your heart by boosting the “good” cholesterol (HDL) and lowering the “bad” cholesterol (LDL) 

• Balancing blood sugar levels, which is particularly relevant as more South Africans are looking for ways to support healthy lifestyles. 

Helping calm inflammation in the body, supporting overall health and long‑term wellness. 

4 Easy ways to make macadamias part of a balanced lifestyle 

1. Snack smart

Replace highly processed snacks with a small handful of raw or roasted macadamias. Their healthy fats and fibre keep you satisfied for longer. 

2. Cook with macadamia oil

With its mild flavour and high smoke point, macadamia oil is ideal for roasting vegetables, grilling fish, marinating meat, or drizzling over salads. 

3. Add crunch to meals

Sprinkle chopped macadamias over oats, yoghurt, salads or stir-fries for added texture and nutrition. 

4. Balance your fats

Replace sources of saturated and trans fats (such as processed meats, deep-fried foods, and margarine) with healthy fats from whole foods like macadamias. 

 “Good health is about balance,” Laing concludes. “By understanding and embracing good fats like those in macadamias, we can make small, everyday choices that have a big impact on our wellbeing.” 

After all that talk of good fats and golden crunch, it’s time to put macadamias where they really shine – in something you can dunk, nibble, and love. Try this delicious macadamia and cranberry rusks to dip into your morning cuppa! 

Macadamia and cranberry rusks 

Makes 16–20 // Cooking time 1 hour 10 minutes 

Ingredients 

¼ cup sesame seeds
¾ cup flaxseed
⅓ cup macadamias, chopped
¼ cup almond flour
¼ cup fine desiccated coconut
⅓ cup cranberries
1 tsp cinnamon
Pinch nutmeg
Pinch salt
4 large eggs
¼ cup coconut oil, melted
1 tsp bicarbonate of soda
1 tsp apple cider vinegar
½ cup warm water
1 tsp baking powder
1 Tbsp honey 

Method 

1. Preheat oven to 180°C. Line an 18 × 8.5 cm loaf pan with baking paper.
2. Grind the sesame and flaxseed together in a coffee grinder until the mixture starts to resemble wet sand. Add the macadamias, almond flour, coconut, cranberries, spices and salt. Set aside.
3. Beat the eggs until fluffy. Slowly add the coconut oil while mixing. Set aside.
4. Stir the bicarb and vinegar together until bubbling. Stir in the water, baking powder and honey. Gradually add this to the egg and coconut oil mixture and mix well.
5. Add wet ingredients to dry ingredients and combine well.
6. Pour into the prepared pan and bake for 30 minutes. Turn the oven down to 160°C and bake for another 30 minutes.
7. Turn on to a wire cooling rack and set aside.
8. Slice into 5 cm-thick slices, then cut each slice into three pieces. Arrange the rusks on a baking tray and dry out in the oven overnight at 70°C, leaving the door slightly ajar.
9. Set aside to cool completely. Store in an airtight container.

Recipe & styling: HausHaus
Photography: Gareth van Nelson/HMimages.co.za 

Also read: 5 wonderful ways with coconuts 

The post Macadamia nutritional benefits + easy rusk recipe  appeared first on MyKitchen.

Going vegan can be tricky, but in some good news, you can still bake even though you’re not buying eggs anymore. Here’s what an expert says online: 

Eggs do many things in baking, from binding to acting as a rising agent. Swapping out a single egg for a vegan substitute is easier, whereas a 6-egg recipe is more difficult to convert.  

Keep in mind, it is best to look for a vegan recipe, instead of just swapping eggs for apple sauce in your regular birthday cake. 

Mashed bananas 

Ready for your next weekend bake? Use mashed banana in your batter. Not only does banana hold your batter together (just like eggs), but it also gives a moist texture. Bananas are a great replacement when you make flap jacks – where it will act as a wet binder. This handy substitute will also “add flavour to the item, which is wonderful, but you’ll want to make sure that the flavour profile suits what you’re making,” says chef and pastry instructor, Penny Stankiewicz.  

Apple sauce 

Compared to mashed bananas, applesauce gives a milder flavour to baked goods. Although it’s a great substitute, applesauce can make your batter heavy – so before adding it, stir in a pinch of baking powder in your sauce to help with leavening. If possible, choose the unsweetened version. If you already have the sweetened type in your pantry, remember to reduce the sugar in the recipe to avoid overly sweet treats. Apple sauce is the perfect substitute for a sweet treat like muffins.  

@tomatoeswithlemon REPLACE EGGS IN BAKING perfect for vegans, for egg allergy, or a cheaper option! Love, @tomatoeswithlemon There are many plant-based alternatives—such as aquafaba, mashed banana, chia seeds, silken tofu, baking powder and baking soda, and Bob’s Red Mill egg replacer. I rely on these because they’re easy and convenient to use. 1 egg = 1/4 cup apple sauce 1 egg = 1 tbsp flaxseed meal + 3 tbsp water #eggsubstitute #eggreplacement #eggfreecake #eggfreebaking #eggallergy #vegansubstitutes ♬ original sound – Tomatoes with Lemon

Carbonated water (soda or sparkling water) 

“Compared to many other egg substitutes, carbonated water is best used in lighter recipes, such as cakes, cupcakes, and breads. The bubbles will trap air, leading to a light and fluffy finished product,” says chef Traci Weintraub. 

Aquafaba (chickpea water) 

Although ‘aquafaba’ might sound like an exotic ingredient, did you know that it is the liquid remaining from a can of chickpeas or the cooking water from dried chickpeas? Want to make vegan meringue? Aquafaba is the perfect substitute for that. It also works well in cakes and plant-based mayonnaise. 

@mishas_kitchen 3 Ingredient Vegan Meringue Cookies #learnontiktok #tiktokpartner #aquafaba #meringue #cookies #vegan #fourupage ♬ Relaxed everyday loop BGM – Milk

Flaxseed egg 

Flaxseed in baking? (Yes, you read that right.) Think of a flaxseed egg as nature’s clever little hack for vegan bakers. All you need is 1 tablespoon of ground flaxseed mixed with 3 tablespoons of boiling water to make your flax ‘egg’. “Flaxseed adds a mild, nutty flavour to recipes, which is great for pancakes, brownies, and cookies, and [especially] banana bread,” says Weintraub. 

@moonandrue Flax eggs! A great egg replacement in baking to bind ingredients together and add key nutrients. If your baby does have an allergic reaction please always contact a healthcare professional for advice and guidance on next steps. But in the mean time these are super helpful and so easy to do! Also perfect for those times you get caught out with no eggs #ParentsOfTikTok #eggallergy #blw #blwnoeggs @TikTok UK ♬ original sound – Moon & Rue

Photography:

Also read: 4 Vibrant plant-based recipes for World Vegan Day  

The post 5 Vegan substitutes for eggs  appeared first on MyKitchen.

Shake up your summer soirée with four easy ways to make your drinks pop – think bold garnishes, zesty rims and ice that’s anything but basic. 

Make the citrus peel the star of the show 

As the saying goes (or should go in this case, anyway), one person’s waste is another’s cocktail garnish. Before you discard your orange, lime and lemon peels, let them take centre stage in your drink. Simply peel your citrus fruit and remove all the pith (the soft, white inner layer of the peel). Then, slice it into different shapes or even carve out various patterns. Finally, slide it onto the rim of your glass or pop it inside your drink for a vibrant splash of colour, giving the peel the limelight – literally! 

@mycocktailbible Orange Peel Garnish #garnishgoals #garnish #cocktailtutorial #fyp #cocktail #drinksoftiktok #cocktailoftheday #drinks ♬ Come Check This – FETISH

Use herbs as natural ‘skewers’ 

Sturdy herbs like rosemary and lavender make excellent natural ‘skewers’ to enhance your drink. Thread summer fruits such as berries, plums and chunks of pineapple onto your herbs and add them to your glass. As the herbs infuse, their earthy aroma gradually releases into the drink, adding a subtle earthy flavour that complements the fruit. Want to take it further? Light the end of your rosemary, then add the charred stem to your glass for a smoky flavour. 

Get creative with your ice 

What’s a summer cocktail (or mocktail) without ice? Basic. Add edible flowers, fruit (even just the peels) and herbs to your ice tray (bonus points for trays in fun shapes), freeze and add to your drink for extra fun and flavour. And when the ice melts? Your drink becomes a garden party in a glass, with petals and fruit gently infusing every sip. And it is pure gold for your Instagram grid.  

@brits.bites it’s giving spring #icemolds #flavoredicecubes #icecubemolds #cocktail #mocktail #recipesoftiktok #diy #flowers #springtime #mocktail #cocktail #springdrink #florals #fyp ♬ golden hour – Ruel Remix – JVKE

Add sugar, spice (and everything nice) to your rim 

Adding a splash of flair (and flavour) to your glass is as simple as dressing up the rim. Dipping the rim of your glass in salt, spice or sugar can make all the difference. For sweet drinks opt for a sugar-coated rim. Feeling spicy? Is it even worth drinking a margarita without a salted edge? But don’t stop at plain salt – mix in a little chilli and lime zest for a hot and citrusy kick that’ll have your taste buds dancing. 

@kleverjoe WHY SALT ON GLASS RIM? A salt rim on a glass is a classic garnish, especially for cocktails. A salted rim of glass looks attractive and signals the drink’s identity (e.g., Margarita). #mixology #mocktails #garnish ♬ original sound – ✯ 𝔍𝔞𝔢 ✯

Recipes and styling: Sjaan van der Ploeg
Photography: Zhann Solomons 

Also read: 4 Viral TikTok drinks to try out 

The post 4 Tips to jazz up your drinks for your summer soiree  appeared first on MyKitchen.