The TASTE team’s top braai tips
In SA, there are no rules when you cook over an open fire, but there are tricks passed on from generation to generation. The TASTE team share their top tips – plus some music picks – to try at your next braai.
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4 delicious ideas for duck breast steaks
Spring brings with it a fresh start, so why not breathe some life into your dinner routine? For something different and delicious, try the new smoky BBQ duck breast steaks from Woolworths.
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3 unexpected ways with kiwi
We know kiwis and we love them – but do we use them to their full potential? Here are three recipes where kiwis, quite unexpectedly, steal the show.
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3 life-changing ways with cabbage
Cabbage is a staple in many South African households, but it doesn’t get the praise it deserves. Here are three cabbage recipes that will give you a whole new appreciation for this versatile leafy vegetable.
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These dairy alternatives are deliciously different
Try some of these dairy alternatives for a deliciously different snack, or for a new twist to your morning smoothie bowl.
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The food writer challenging bias around race and veganism
Bathandwa Nkambule, a.k.a. The Earthy Cook is a food influencer to follow whether you’re interested in veganism, want to eat more plants or just love beautiful food (hello, pie made to look like floral foccacia!) Bathwanda shares her feelings about lockdown life, vegan comfort food, plus answers some big questions about what it means to be vegan and African.
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Rosh Hashanah: the menu I’ll be eating this year
While less well-known than other religious holidays, Rosh Hashanah has a rich culinary tradition. Jess Spiro shares an insight into a modern menu for the Jewish New Year.
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2 delicious asparagus dishes to try for spring
Local asparagus is in season and we want to eat them all day, every day. Here are two of our current favourite ways to cook them. Enjoy!
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3 wholesome breakfast bowls to kick start your morning
A good breakfast can set the tone for your day, so make sure you have a good one! Here are three scrumptious breakfast bowls that will put a spring in your step.
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7 essential South African braai sides
From garlic bread to potato salad, everyone has a non-negotiable signature braai side. Here are seven of our most popular braai accompaniments.
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Chakalaka- and morogo-infused pasta? The Jozi chef reimagining indigenous ingredients
We talk to chef Siya Kobo, the man putting a modern twist on indigenous cooking at Joburg restaurant Kobo’s Cuisine. From imifino to umvubo, here’s how he’s celebrating South African flavours in fine dining food.
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3 next-level braaibroodjie recipes to try
From a good old classic to a decadent snoek option, these delicious braaibroodjies will take your braai to the next level.
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3 next-level braai salads
With the weather starting to cheer up, there’s only one thing on our minds – braais. And what takes a braai from good to great? Sides, and salads in particular. These are our current favourite next-level braai salads.
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3 unexpected ways to use blueberries
Blueberries are pretty much perfect eaten as is, but they also make a great addition to other dishes, too. Here are some of our favourite, unexpected blueberry recipes.
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5 dishes that remind us why we love butter
Let’s be honest, a lick of butter makes everything taste better, especially when it comes to savoury dishes. To illustrate this opinion, we’ve rounded up five fantastic recipes that remind us why we really, really love butter.
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Our best potato salad recipes
When it comes to a braai side, potato salad is a non-negotiable. But like every good nostalgic recipe, there’s more than one way to make a mean potato salad. We’ve rounded up our favourite classic, and not-so-classic, potato salad recipes.
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5 dishes that use frozen peas in unexpected ways
Frozen peas are more versatile than you think. Here are interesting dishes that use this freezer staple in innovative ways.
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CT chefs join Ladles of Love to help feed the hungry
When lockdown hit, a host of chefs teamed up with Western Cape soup kitchen Ladles of Love. In the space of a few weeks, they went from feeding 400 people a day to 7 000. But the fight isn’t over.
