No goldfish were harmed in the making of this video.
Pro tip: there should always be a string of cheese that stretches from your mouth to the rest of the sandwich.
Spring has arrived and we’re celebrating the only way we know how: with ice cream! We’ve taken inspiration from American barbecues and put our own twist on braai pies.
Otherwise known as the soulmate to your steak.
The earthiness of the cauliflower pairs perfectly with the nuttiness of the Parmigiano Reggiano. It’s tasty, oozy and oh-so delicious.
Lemon curd is so easy to make yourself. Use it in this citrusy take on a chocolate fondant. Simply double the quantity of batter if you have more guests.
Oh yes, we did.
Chicken or beef? Wine or spirits? Sweet or savoury? We sat down with three-Michellin-starred chef Marco Pierre White and fired a round of questions at him. His answers may well surprise you…
Once upon a time, Thozamile Mgumane was a cleaner in a kitchen. In 2014, he won the Woolworths TASTE Eat Out bursary to attend Silwood School of Cookery. In 2017, Thozi is completing his final year at Foxcroft in Cape Town, the Eat Out Retail Capital Best New Restaurant for 2016. This is his story.
It’s true. You 100% deserve it.
Cook the May 2017 cover!
It’s the soup-er bowl!
Yup, that’s the stuff.
Also known as honeycomb; generally known as delicious.
Have you ever wondered what happens behind the scenes on a TASTE shoot? Zola Nene from SABC’s Expresso joined us while we were shooting for our April issue.
Caroline McCann from Braeside Butchery shows you how to make homemade boerewors
Our food ed, Abigail Donnelly shows us how to make this fresh Italian cheese.
Shaun Pugin from Artisan Breads shows us how to make a home-style baguette.