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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.