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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
  • home-made yoghurt
    Most Popular

    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.

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  • 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.

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  • Sweet-potato-and-Cremezola-bake
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    Sweet potato and Cremezola bake

    25 minutes SERVES 4

    This salty, creamy, lemony dish has delicious bursts of sweetness from the peas. I like to make it the main event and serve it with cauliflower soup, pan-fried hake or sliced steak on the side. 

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  • Most Popular

    Loadshedding platter

    10 minutes SERVES

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  • Most Popular

    Smooth polenta with Napoletana meatballs

    10 minutes 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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