We bet you have a can of tuna in your cupboard. Don’t settle for the obvious tuna mayo sandwich, make fried tuna bites instead. These tuna bites can take you from breakfast to lunch and even dinner. Read below for our savvy hack.
Inspired by her grandmothers’ love of preserving, TASTE commercial content producer, Lesego Madisa, shares her tips and tricks to making your own home-made jams. It’s easier than you think and the rewards are absolutely worth it. Get your jars and fruit ready, the masterclass has begun.
If you’re struggling to add more vegetarian and vegan meals into your weekly rotation, we’ve got you. Eating more plant-based meals is super-easy with Abigail Donnelly’s weeknight inspiration. Plus, she has ideas for adding a bit of meat on the side, if you must…
We all love trying new recipes and experimenting with different foods, but there are always those dishes we keep going back to. We asked the TASTE community to tell us which dishes they make on repeat every month. From staple ingredients you can always rely on, to budget foods that are quick and easy to prepare, here are the foods you can’t stop cooking.
Ox tripe in 30 minutes? Leg of lamb in under an 1 hour? It’s not impossible! Woolworths Easy Meal Roasts are the time saving secret to enjoy our favourite comfort meals in a flash.
Wondering what to do with a wedge of Parmigiano Reggiano? Make 2 satisfying crispy bites that can be served as sides or moreish snacks. Try your hand at making TikTok-viral Parmigiano Reggiano-crusted Brussels sprouts, or get fancy with Abigail Donnelly’s potato croquettes with a rich Parmigiano Reggiano Hollandaise.
Do your bit. You can help reduce food waste by rethinking what you do with what usually ends up in your kitchen bin.
The March/April issue of TASTE promises tons of recipes to share with the whole family. From Easter to Eid and midweek meals, this issue’s recipes will help usher in the transitional season with ease. Read below to find out what recipes that TASTE team has made, wants to make, or can’t get enough of.
After her dream trip to Japan fell through, online editor Annzra Naidoo decided to make the food she wanted to eat on her travels. Despite having very little experience in making East Asian food, an unrelenting onslaught of delicious looking food shown in anime, K dramas and social media convinced her try.
Creamy, rose-flavoured drinks for breakfast, semolina pudding for starters and prawn curry for mains? That’s how Zorah Booley-Samaai celebrates Eid. Here, the creator of In The Midnight Kitchen, shares her classic menu for marking the end of Ramadan.