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You need to make this humongous lemon-and-ricotta tart!

You’ve made lemon meringue pie, but have you made a larger-than-life lemon ricotta tart? As impressive as it looks, this tart is deceptively easy, thanks to Abi's key techniques.

Braai recipes

All things braai

Browse TASTE Magazine's best braai recipes for potjie to chakalaka, kebabs to potato salad, and all braai recipes in between. Get ready to overhaul your braai recipes, friends!

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Braai recipes

All things braai

Browse TASTE Magazine's best braai recipes for potjie to chakalaka, kebabs to potato salad, and all braai recipes in between. Get ready to overhaul your braai recipes, friends!

View all recipes
Meat

Meatball recipes recipes

Pasta, pitas, pizzas – meatballs (or "frikkadel" as well call them here in SA) works with them all. We have a variety of meatball recipes, that uses beef, chicken, lamb and pork in a variety of ways. They will make you appreciate the humble meatball much more.

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Meat

Meatball recipes recipes

Pasta, pitas, pizzas – meatballs (or "frikkadel" as well call them here in SA) works with them all. We have a variety of meatball recipes, that uses beef, chicken, lamb and pork in a variety of ways. They will make you appreciate the humble meatball much more.

View all recipes
  • Most Popular

    Baba ghanoush

    15 minutes SERVES 6 to 8

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  • 18 slightly over-the-top Mother’s Day brunch recipes
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    Chorizo shakshuka

    30 minutes SERVES 4

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  • Chocolate bark
    Most Popular

    Chocolate Bark

    SERVES 8

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  • Most Popular

    Pommes Anna with duck fat

    40–50 minutes SERVES 4

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  • Most Popular

    Homemade Cape Malay-style pickled fish

    25 minutes, plus chilling time SERVES 4 to 6

    This Cape Malay-style pickled fish is made with aromatic spices and often eaten over Easter in the Western Cape. It will keep well in the fridge for a few days.

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What to read

Get your copy of TASTE magazine

It’s time. We’re saying goodbye to bi-monthly print issues of TASTE magazine – and we’re going out with a bang. This special tribute issue is packed with new recipes, plus we take a look back at TASTE’s journey with a special 27-page flashback section. We’re still bringing you new and inspiring recipes from our incredible food team – Clem Pedro uses mince to make easy meals, Abigail Donnelly gives you the lowdown on everything pasta, Khanya Mzongwana takes you through the A–Z of SA street food, and Herman Lensing shows you what to do with winter produce. Plus, our food creators came together to make a special menu to mark the final issue of TASTE.

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