Mad capers: This sauce is the best way to enjoy capers
A classic Italian green sauce – versatile enough to serve with veg, fish or chicken...
Ladles of love: Mokgadi Itsweng on the art of making soup
Cookbook author Mokgadi Itsweng remembers learning the art of making soup – the perfect act...
Bowl in one: this bean-and-chorizo stew has everything I love about food
A saucy and unsubtle bowl of bean-and-chorizo stew is Sam Woulidge’s kind of food, attributed...
No-dairy queen: how finding dairy-free alternatives for a toddler led to new discoveries
You try finding dairy-free alternatives for a toddler with severe allergies … Forced to eschew...
Social media made me do it: how “FoodTok” influenced my cooking
Online Editor Annzra Denita Naidoo spends a lot of time on social media as part...
This is what it’s like to experience a “discomfort” dinner
Interested in oysters with microplastics? How about deep water horizon dirty consommé complete with an...
What taking a luxury cruise is really like
If you’ve ever wondered what it’s like to board a luxury cruise ship in Europe...
Why I love to make generous platters
A large platter of Sam Woulidge’s Ottolenghi-inspired salad means everyone at her table can help...
What it’s like being on a press trip in a luxury hotel in Mauritius
Did you know there's a Hotel group with resorts in Mauritius that is dedicated to...
The Ghanaian hot sauce that flavours my life
Since her very first encounter, Khanya Mzongwana has been bewitched by Ghanaian chilli sauce, shito....
Morogo magic: the budget-friendly indigenous ingredient
Fresh, sautéed or preserved for later use – morogo are on Mokgadi Itsweng’s menu at...
Loaves and fishes: my family’s favoruite Easter recipe
When Mogau Seshoene’s family gather for their Easter Sunday lunch, her mom’s traditional hake stew...
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