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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
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    Chocolate chunk brownie cupcakes

    20 minutes SERVES 12

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  • Most Popular

    Butternut soup with chorizo, chickpea and feta topping

    10 minutes SERVES 2

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  • Bread quiche
    Most Popular

    Bread quiche

    45 minutes SERVES 4

    “I don’t know anyone who doesn’t love a good quiche. The best thing about this one is that there’s no fussing over making a crust from scratch, and it’s the perfect way to use up that bread you didn’t quite get to. A perfect brunch solution, and adaptable to any scraps you may have languishing in the fridge.” – Khanya Mzongwana

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  • Naan-khatai
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    Naan khatai

    12-15 minutes SERVES Makes 30

    With ghee as the hero ingredient, these cardamom-infused biscuits are the definition of melt in your mouth!

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  • one-pot chicken, mushroom and samp
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    One-pot chicken, mushroom and samp

    35 minutes SERVES 4 to 6

    "It tastes like it’s been cooking for 6 hours... but it only took 45 minutes” –  Keletso Motau shows us how to make a creamy one-pot chicken, mushroom and samp. Say hello to your new favourite comfort dish! (Bonus: minimal washing up!)

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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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