Save time (and max flavour) with Woolies ready-to-eat fish
Life is busy, and the pace only seems to increase towards the end of the year. With that in mind, Woolworths’ range of cooked fish is a marvel of ready-to-eat deliciousness.
-
-
Molten sugar masterclass
Working with molten sugar can be intimidating, and a little tricky if it’s your first time. But it really doesn’t have to be: all that talk of sugar thermometers and hard- soft-ball stages needn’t faze you.
-
The five 5-ingredient meals to make this week
Who has time for long, convoluted midweek recipes? Certainly not us! Our 5-ingredient picks of the week will lighten that shopping load and free up time.
-
More-ish meat-free meals
Add a twist to a ready-made ingredient (think crunchy slaw or zingy dressing) and delicious plant-based meals will be your next big thing
-
Monkey gland sauce: why the name?
It’s the sweet and tangy sauce that South Africans love to serve with steak and burgers. But contrary to what its name suggests, the glands of primates are not on the ingredients list. So hey, monkey gland sauce, why the name?
-
A new way to receive your TASTE Magazine!
Are you a TASTE Magazine subscriber? You can now collect your magazine every month at your local Woolworths store.
-
The 10 recipes you couldn’t get enough of in September
Hello, Heritage Month! This September, you indulged in a range of South African favourites, from phutu pap to malva pudding and milk-tart ice cream.
-
Watch: 15 years of TASTE
Throwback to 2003, when a new food magazine hit the shelves…
-
Phyllo egg cups
From Scotch eggs and shakshuka to cloud eggs and soufflé omelettes, showstopping eggy dishes are trending around the world. This World Egg Day, host your own egg-stravaganza at home with Woolies’ eggs.
-
There’s more to mince than spag Bol
There’s a reason spaghetti Bolognese is a family favourite. It’s quick and easy, and packed with protein and flavour. But mince means more than just Bolognese.
-
Celebrate summer at La Motte wine estate
La Motte wine estate in Franschhoek boasts a noble heritage of wine-making, which started when vines were first planted on the farm in 1752. The Rupert family has continued this proud tradition and the estate now comprises, amongst other things, the wine cellar, a museum and the stylish Pierneef à La Motte restaurant.
-
How to confit… well, anything
If you’ve seen the term “confit” on a menu and had a vague understanding of it referring to food cooked in oil or fat, you’re on the right track. Essentially, it’s a preservation method, and almost anything can be cooked this way. Meat, vegetables, fruit, you name it.
-
How to use flaxseeds in place of eggs
If you’re following a vegan diet or are steering clear of eggs, the flax egg is your new best friend.
-
6 of our favourite dairy-free desserts
No milk? No problem! Cutting down on dairy doesn’t mean sacrificing delicious desserts. Take your pick from seven of our favourite dairy-free desserts.
-
Hit the sweet spot with Kara orange sweet potatoes
Whether they’re sliced into a potato salad, baked in cream – with lots of garlic – or roasted with rosemary: sweet potatoes are the ultimate braai side.
-
5 ways to find a good – but affordable – bottle of wine
Here’s how to find an inexpensive wine you’re going to want to drink again and again
-
5 minutes with Sechaba G
When she’s not filming for SABC2’s Motswako, hosting A-list events, or blogging at datenightblog.co.za, radio DJ Sechaba G can be found sipping a cocktail at The Stack, or in the restaurant tucking into the pork belly
-
10 recipes you couldn’t get enough of in August
We know what you’ve been cooking! These are 10 of the best recipes on TASTE last month.