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You’ve cooked venison on the braai, but have you ever used a flambadou?

If you think that venison is too lean, well, that’s nothing a little wagyu beef fat and a fancy contraption can’t fix – and don’t worry, we've included some guidance in case you don’t have the fancy contraption.

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

Chicken thigh recipes

Dark meat-lovers, this section is for you! Find our extensive collection of recipes using chicken thighs here.

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Meat

Chicken thigh recipes

Dark meat-lovers, this section is for you! Find our extensive collection of recipes using chicken thighs here.

View all recipes
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    Jamie Oliver’s cheat’s fish & chips

    45 minutes SERVES 4

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    Apple, pecan nut and camembert stuffed pork chops

    30 minutes SERVES 2

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    Scones with no-yeast ginger beer (Dikuku le gemer)

    15 minutes SERVES 6-8

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  • home-made yoghurt
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    Home-made yoghurt

    6–8 hours SERVES Makes 2 cups

    Did you know you can make your own yoghurt using the Instant Pot? Follow the steps below.

    VIEW RECIPE
  • Chocolate pot de crème
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    Chocolate pot de crème

    20–30 minutes SERVES 6-8

    The best thing about this dessert is its versatility. You can enjoy it on its own with fresh fruit and cream, or add it to a biscuit crust and transform it into a decadent chocolate tart.

    VIEW RECIPE
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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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