What Kate Ate: A midweek banger-and-brassica mash-up
TASTE editor Kate Wilson’s 2019 resolution is to cook one new dish every week. This week? A midweek mash-up.
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What Kate ate: the improbable baked ice-cream pudding
TASTE editor Kate Wilson’s 2019 resolution is to cook one new dish every week. This week? A four-ingredient, 30-minute baked ice-cream pudding.
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What Kate ate: the salsa verde sweet potato fries
TASTE editor Kate Wilson’s 2019 resolution is to cook one new dish every week. This week? A hunger-striking toddler used up most of Kate’s culinary inspiration – until a recipe from 2017 came to the fore at an opportune moment.
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What Kate ate: the chook-off
TASTE editor Kate Wilson’s 2019 resolution is to cook one new dish every week. This week? It’s a chook-off!
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What Kate ate: the new Bolognese
TASTE editor Kate Wilson’s 2019 resolution is to cook one new dish every week. This week? A surprising twist on the traditional Bolognese.
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The secret ingredient missing from your potato salad
There are so many variations of potato salad, from Munich to Malmesbury, and Sam Woulidge loves them all. But, in particular, a certain version involving condensed milk. Because salad snobbery must end!
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Online editor’s recipe of the week: pork sausages with fennel and butter bean apple mash
After hauling out the dusty mincer-and-sausage maker, online editor Amy Ebedes-Murray found a fresh alternative to the standard “bangers and mash”.
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Online ed’s pick of the week: no-carve roast chicken
At least once a week, online editor Amy Ebedes-Murray and her family cook a recipe selected from the TASTE website. This is her pick of the week.
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The 6 rules of Christmas Day
This do’s and don’ts to make this your most stress-free Christmas yet.
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1 roast chicken, 4 ways
With a husband that travels frequently for work, TASTE online ed Amy Ebedes often finds herself cooking for one. These are her tips to stretching one ingredient across multiple meals, while trying to dodge food fatigue.
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The great glassware debate
The bubbles in a bottle of champers are crucial to the taste as they release carbon dioxide, which activates your mouth’s sensory receptors. Which is why there’s a longstanding debate about which glass is best to save all that fizz…
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4 ways with Woolies’ edamame beans
Locally-produced edamame beans are now available at Woolies. To celebrate, we’re diving into these four fantastic ways with these lovely legumes.
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Keep your spirits cool with these frozen coolers
Make a beautiful bottle cooler to keep spirits cold and double as table décor. Just reinvent an old colddrink bottle filled with the prettiest fruits and herbs.
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The new TASTE cookbook is what you really want for Christmas
The 101 Greatest Recipes of all time has landed at your local Woolies. You know what to do.
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5 light and summery meals to make this week
Bring some colour into your weeknight meals with one of these easy recipes. Think: tangy charred corn and bacon, strawberries and smoked salmon, Moroccan style-sole, and an easy chicken salad.
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The Nederburg TASTE Table: what you missed
TASTE readers gathered at Fermier restaurant in Pretoria for a fabulous day of tasting wines, making delicious food and enjoying a feast to remember
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5 new ways with cream cheese
Cream cheese is one of life’s greatest pleasures. Eat it as is or jazz it up with one of Hannah Lewry’s five mouthwatering ways. Pro tip: make more than you think you need. You (and your guests) will be going back for seconds… And thirds and fourths.
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Sponsored: The living is easy with Country Road homeware
Country Road’s new summer collection celebrates the beauty of simplicity with a range of classic, yet contemporary homeware. It incorporates clean-lined pieces in gold, copper, black, white and natural timber finishes. Essentially, the perfect supporting cast for an unforgettable summer of lazy days and late, laughter-filled nights.