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.
This super cheesy griddled croque monsieur graces the cover of our August 2016 issue. Delicious, right? Find the recipe here.
Watch as we whip it up a gooey pavlova with toffee ClemenGolds in under a minute.
Always wanted to know how to make an authentic red curry paste from scratch? This is the recipe you’ve been waiting for.