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!
After hauling out the dusty mincer-and-sausage maker, online editor Amy Ebedes-Murray found a fresh alternative to the standard “bangers and mash”.
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.
This do’s and don’ts to make this your most stress-free Christmas yet.
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.
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…
Locally-produced edamame beans are now available at Woolies. To celebrate, we’re diving into these four fantastic ways with these lovely legumes.
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.
The 101 Greatest Recipes of all time has landed at your local Woolies. You know what to do.
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.
TASTE readers gathered at Fermier restaurant in Pretoria for a fabulous day of tasting wines, making delicious food and enjoying a feast to remember
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.
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.
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.
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.
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.
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.
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.