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How making tomato chutney for a year taught me to cook
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.
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South Africa’s mother sauce: chakalaka
Chakalaka recipes are not in short supply, but Mogau Seshoene just happens to be the daughter of the woman whose version is the very best in the land. Now you know.
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5 epic spring picnic basket fillers
Gone are the days of soggy sandwiches filling your cooler box for the beach thanks to Hannah Lewry’s five best-ever beach picnic basket fillers, from quiche Lorraine to lemon meringue in a jar
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What Kate ate: the one-pan fish supper that could solve the world’s problems
TASTE editor Kate Wilson’s 2019 resolution is to cook one new dish every week. This week? A fast fish dish.
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What Kate ate: bicycles and a plum pudding
TASTE editor Kate Wilson’s 2019 resolution is to cook one new dish every week. This week? An upside-down sticky plum cake.
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What Kate Ate: the unfortunate incident of the cheat’s biryani casserole
TASTE editor Kate Wilson’s 2019 resolution is to cook one new dish every week. This week? She neglected to follow a recipe and the outcome was… interesting.
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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…
