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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
Poultry

Diwali recipes

From delectable sweet treats to divine dishes to add to the celebration, here are our top recipes for Diwali.

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Poultry

Diwali recipes

From delectable sweet treats to divine dishes to add to the celebration, here are our top recipes for Diwali.

View all recipes
  • Most Popular

    Chocolate cake with caramel icing and fudge sauce

    25 minutes SERVES 6 - 8

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    Duck egg ravioli with exotic mushroom sauce

    15 minutes SERVES 2

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    Spicy bacon-wrapped ostrich burger with onion-marmalade centre

    15 minutes SERVES Makes 6 medium-sized or 4 large burgers

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    Back-to-work seed bars

    30 minutes SERVES 12 to 16

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    Fish in chips with tartare sauce

    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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