Is it even Christmas without a trifle? We think not! Food director, Abigail Donnelly ups the stakes with six innovative recipes that will win over the biggest trifle hater. Think, panettone and roasted strawberries, Chuckles ice cream with mince pies and wobbly red jelly with poached nectarines, and some leaker local flavours.
Are you nervous that loadshedding is going to interfere with your Christmas lunch prep? Perhaps your oven is too full and you still need to make your second main? The easiest solution to both these dilemmas is to fire up the braai! Food director Abigail Donnelly has created 7 jaw-dropping festive mains that you can make on the braai.
The man cave is so last decade, 2023 interior trends are championing “me time” with personal spaces that aim to encourage self-care and creativity.
Festive feasting doesn’t have to mean breaking the budget. Rice is a fantastic ingredient that can be used not only for mains but for appetisers and desserts too. Using Spekko rice, make 2 easy rice recipes you can serve this festive season: crispy rice bites and a bruleéd rice pudding.
I put this menu together out of empathy for all my meat-free people who are preparing to be side-lined at braais again this festive. I believe that meat isn’t all there is (why are you booing me?) and there’s so much fun to be had with veggies. Bring any one of these dishes to your next gathering and I guarantee it’ll be the first dish to disappear off the table.
November is a strange time of the year. It’s not yet summer but the days are longer, the weather’s hotter and we’re gearing up for all the year-end festivities. So what were you cooking during this time? We’ve rounded up the top recipes from our posts in November, and the results are a variety of light meals and sweet treats. From roast chicken and pizza to tea biscuits and air fryer milk tart, here are the recipes you were most interested in.
Earn the title of the “host with the most” with this biltong feast! Take your hosting to new heights by assembling a sharing platter of biltong goats’ cheese balls, biltong and sundried tomato tarts and biltong and cheese twists to start the festivities.
The bar is officially open! We’re using cherries as the star ingredient for 3 refreshing mocktails – Shirley Temple floats, cherry coolers, and cherry poptails – that everyone will love.
It’s the most wonderful time of the year, especially if you love food! From weekend braais with friends and family to festive celebrations, there is plenty of cooking going on, and the TASTE festive issue will help you navigate through it all. With 82 recipes, our Nov/Dec issue is the biggest one yet. Not sure where to start? The TASTE team share their favourite recipes from the issue to help you decide.
What better way to celebrate the best of what summer has to offer than with sweet melon and watermelon? Cool down with melon sorbet, bake to impress with watermelon cheesecake and snacking has never looked this good with watermelon fries with a yoghurt dipping sauce.