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Are scrambled pancakes worth it?

Remember pancake cereal? If you were one of the die-hard trend-testers during lockdown, you’ll recognise the origin of this recipe. Except now it’s had a 2024 glow-up in the form of scrambled pancakes, but does it pass the TASTE test.

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

Steak recipes

Not sure how to cook steak? Our steak recipe guide will teach you everything you need to know. It’s filled with recipes that include fillet, T-bone, rib-eye, sirloin, ostrich steaks, steak salad, steak au poivre, prego steak sarmies, minute-steak melt and coffee-rubbed rib-eye.

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Meat

Steak recipes

Not sure how to cook steak? Our steak recipe guide will teach you everything you need to know. It’s filled with recipes that include fillet, T-bone, rib-eye, sirloin, ostrich steaks, steak salad, steak au poivre, prego steak sarmies, minute-steak melt and coffee-rubbed rib-eye.

View all recipes
  • Most Popular

    Jamie Oliver’s cheat’s fish & chips

    45 minutes SERVES 4

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  • Most Popular

    Apple, pecan nut and camembert stuffed pork chops

    30 minutes SERVES 2

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  • Dikuku le gemer
    Most Popular

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

    15 minutes SERVES 6-8

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  • 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
    Most Popular

    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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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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