Pulled venison mini pies
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Apricot-and-pork rib-eye casserole
Grana Padano-and-chorizo stew
Mac-and-cheese potjie
Peanut-and-Coca Cola chicken potjie
Oxtail potjie
Silverside potjie
Red-red
Lamb potjie
Gumbo
Banana fat cakes
Air fryer pork belly
Tomato soup with air-fryer scones
Prego chicken fillets with cheesy mash
Air-fryer buttermilk chicken breasts
Loaded hummus with crunchy chickpeas
Charred mortadella anti pasto
Grana Padano garlic bread
Easter Braai Table
Beer-box (braai) platter
Avo ritz fish burger
Braaied paella
Rib sandwiches
Sticky braaied pork ribs
Durban fish curry
Kitchari
Pot bread
Boerewors with mielie rice and cabbage
Red wine beef stew with dombolo
Venison frikkadel bunny chow
Venison frikkadel rice bowl
Sorghum porridge with spiced poached pears
Italian recipes
Find all your favourite Italian recipes and a few you may not have heard of in our Italian recipe guide. From Bolognese and lasagna, to tiramisu and affogato, we've got all the Italian dishes to make any nonna proud.
View all recipesA twist on pastina da Parmigiano Reggiano
Spinach lasagne
Italian recipes
Find all your favourite Italian recipes and a few you may not have heard of in our Italian recipe guide. From Bolognese and lasagna, to tiramisu and affogato, we've got all the Italian dishes to make any nonna proud.
View all recipesCharred mortadella anti pasto
Mini mortadella pizza
Italian-inspired ostrich tacos
Tofu balls with fettuccine
Cook from the the issue
Clement Pedro's chicken-and-rice story in the new winter issue of TASTE is packed with comforting recipes and clever techniques. These crispy arancini are just the beginning.
ClemenGold recipes
ClemenGold mandarins are super-sweet, virtually seedless and easy to peel – no mess, no stress. Perfect for lunchboxes, snacks, baking, salads and show stoppers, we share our favourite recipes using this versatile citrus.
View all recipesClemenGold recipes
ClemenGold mandarins are super-sweet, virtually seedless and easy to peel – no mess, no stress. Perfect for lunchboxes, snacks, baking, salads and show stoppers, we share our favourite recipes using this versatile citrus.
View all recipesRoast lamb with ClemenGold romesco
Smoked trout with ClemenGold salad
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Most Popular Mini mac-and-cheese cups
15 minutes SERVES 6-12 VIEW RECIPE -


Most Popular Aloo tikki firecrackers
15–20 minutes SERVES 6“Aloo tikki firecrackers are crispy potato patties that bring the vibrant flavours of Indian street food right to your kitchen with minimal effort. Growing up, these crispy potato patties were a favorite treat – we’d sneak into the kitchen and tinker with our mom’s recipe. The magic lies in perfectly cooked and mashed potatoes mixed with aromatic spices and herbs, coated in a light chickpea flour crust for added crunch. It’s quick to prepare and the ingredients are easy to find. Luckily you don’t need exotic ingredients – aloo tikki can be made with ingredients you probably already have in your pantry.” - Hitesh Panchal of Kapoochka
VIEW RECIPE -


Most Popular Oven-roasted hake stuffed with fresh herbs and zesty lemon
25 minutes SERVES 6 VIEW RECIPE -


Most Popular Baked avocado and prawns
15 minutes SERVES 6 VIEW RECIPE -


Most Popular Slow-roasted pork with spiced apple relish
4¼ hours SERVES 6 to 8 VIEW RECIPE
What to read
A tribute to Cass Abrahams
The 10 most-viewed recipe videos in July 2026
7 comforting bean recipes for winter
This is not the grapefruit you know. Have you tried Honeygold®?
A tribute to Cass Abrahams
The 10 most-viewed recipe videos in July 2026
7 comforting bean recipes for winter
This is not the grapefruit you know. Have you tried Honeygold®?
Get cosy with the winter edition of TASTE
“When we were planning TASTE’s winter issue, we knew we wanted it to be about embracing the pleasure of being at home. There’s an entire section of our absolute favourite winter comfort recipes, curated to make you feel really good about hunkering down with a bowl of curry even when reading about people who were paid to go gallivanting across Italy and eat their body weight in tortellini. (True story. Also in the issue.)" – Kate Wilson, Editor-in-chief
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