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These are the best braai potatoes

Vusi Ndlovu is giving the humble jacket potato a major glow-up. Twice-cooked, smashed, topped with Grabouw wors and chakalaka, and finished off with lashings of cheese, this is one satisfying meal.

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

Prawns and shellfish recipes

Love prawns and shellfish? We have an array of great recipes for you. From classic prawn cocktail and prawn curry to a steamed mussel pot and crayfish tempura, you’ll find the best shellfish recipes here.

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Meat

Prawns and shellfish recipes

Love prawns and shellfish? We have an array of great recipes for you. From classic prawn cocktail and prawn curry to a steamed mussel pot and crayfish tempura, you’ll find the best shellfish recipes here.

View all recipes
  • Plantain
    Most Popular

    Fried plantain

    5 minutes SERVES 4-6

    "Another West African favourite! Plantains look like large bananas but they’re starchier, firmer and need to be cooked. They taste like waffles or sweet bananas, without the banana flavour. I love fried plantains served with jollof rice, oxtail or with my breakfast." – Neo Nontso

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  • Mushroom Bovril umngqusho
    Most Popular

    Mushroom Bovril umngqusho

    3½ hours SERVES 8

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  • Pumpkin fritters with miso caramel
    Most Popular

    Pumpkin fritters with miso caramel

    10 - 15 minutes SERVES Makes 12 - 14

    Fritters in general may be international, but South Africa definitely owns pumpkin fritters! Herman Lensing took this classic and added a delicious twist: miso caramel!  

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  • Most Popular

    Pan-fried ostrich steaks with ginger and gooseberries

    15 minutes SERVES 4

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  • Most Popular

    Lemon-and-vanilla granita

    SERVES 4

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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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