Every week for a year TASTE’s digital editor, Annzra Denita, and her father experimented with tomato chutney and discovered how versatile this dish can be. There were some hits and misses, but overall it was the start of Annzra’s love affair with cooking.
Mogau Seshoene is a fan of Veganuary – if only because it helps her reimagine veggies and cook them in more delicious ways.
Finding a “low-cal” salad to love has not been easy for Sam Woulidge,
but she’s made it her new year’s mission to find the joy in a well-dressed plate
In winter Lesego Semenya turns to tshotlho, a childhood classic often served at weddings (and funerals), which, cooked low and slow, turns tougher cuts of meat into something special.
Mogau Seshoene associates winter with her grandmother’s bean curry and the stories that she loved as a child.
In honour of her beloved virtual friend Dr Sindi van Zyl, self-confessed “lazy cook” Sam Woulidge learned to make a really good lasagne from scratch.
Rediscovering her mom’s long-lost choc-fudge sauce inspired Sam Woulidge
to create her own Tin Roof ice-cream sundae – a braai dessert without
pretensions, only the sweetest suburban childhood memories
After years of buying chai lattes and ready-made syrups, Annzra Denita is on a mission to make the perfect cup of masala chai from scratch. She enlisted the help of Don Sheehan, owner of Stay Golden, a beverage company focused on making spiced beverages. Her journey is still ongoing, but so far, it has taught her a lot about her Indian heritage.
When Seb gets a case of hiccups, Sam Woulidge and her husband deploy a plan that involves hugs, science … and a self-saucing lemon pudding.
Lesego Semenya – a.k.a. Les Da Chef – remembers a dish he associates with his late mom, Gloria. Ting ya mabele is the kind of recipe that’s passed down by mothers to their children.
Sparing her from beetroot stains before the traditional seven-colours lunch is Mogau Seshoene’s poignant example of the breadth of her father’s love.
There are some foods that create such a bad first impression that we never try them again. For Mogau Seshoene – a.k.a. The Lazy Makoti – okra was very nearly one of them. But, like every good nineties rom-com, all it needed was a classy remake.
For years, Annzra Denita’s parents would buy her spices for her. But when she found herself running low on supplies and her parents unable to visit her, she embarked on her first solo spice shopping mission and unlocked a few memories along the way.
The simplicity of cinnamon-sugared pancakes is soul food for Sam Woulidge, and a taste she hopes will always remind her son of home.
Whether it’s crisply rendered skaaptjoppies or a fall-apart no-carve leg,
you can always win over Sam Woulidge when lamb is on the menu.
Not all good things in life are sweet. Lesego Semenya remembers a flavour from his childhood: the subtle sourness of mageu. His Les Da Chef twist?Strawberry coulis for colour, flavour and yes, sweetness
Often dismissed as a weed, morogo is the collective term for the wild-grown leafy veg that powers our nation. Mogau Seshoene, a.k.a. The Lazy Makoti, finds comfort in a classic recipe using her favourite kind – pumpkin leaves.
