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.
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Sides that just might steal the whole show
Move over salt and vinegar chips, there are way better starters to be had before your main meal. Be warned, they just might steal the show.
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3 ways with spinach
Oh, Popeye, you poor fool. Eating the good stuff straight from the can when you could have enjoyed it in a bright, minty salad, creamy soup or spongy pan-fried dumplings.
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8 delicate desserts to make with yoghurt
Treat yourself with these colourful, creamy and easy-to-make desserts. Serve them frozen or baked, it doesn’t really matter – just go get a spoon.
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Pinotage: our national treasure
Pinotage is as proudly South African as braaivleis and boerewors, says Cape Wine Master Allan Mullins. Drink the good stuff and you’ll see why our homegrown varietal deserves the accolades.
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Seafood recipes to try this week
There are different schools (see what we did there?) of thought on what makes a perfect seafood dish. We like to think it’s the mixture of salt, crunch and zesty spices. We’ve rustled up some of our favourites here.
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Sponsored: Pump up meals with pumpkin
We’ve used its protein-rich seeds on everything, but we know it should be taking centrestage on the braai, stovetop or in the oven.
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5 meals to make this week
Forget about defrosting those chicken breasts. We’ll perk-up your weeknight meals with a different white meat and have you prepping dinner in 40 minutes or less.
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What to pair with braai food
Bold flavours can be tricky to match with the right wine. Luckily, Allan Mullins is up for the challenge.
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3 ways with mielies
Start the fire and get your butter-basting technique on point: tonight, we braai mielies. For salad, soup and the sheer pleasure of eating it all smoky and charred, straight off the cob.