Woolworths TASTE

What’s your smash burger personality?

Lerato Tlali — Wed, 09 Sep 2026 08:13:15 +0000

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Not all burgers are created equal. Some are fine. Some are good. And then there’s the one where the edges are so crispy they crunch before the bun even hits your mouth, the cheese melts down the side, and you wonder why you ever bothered with anything else.

That’s a smash burger. The reason it works is simple: hot pan, press flat. The beef caramelises where it touches the heat, building a depth of flavour a thick patty just can’t reach. Woolies’ new smash burgers are already portioned and seasoned, so you get straight to the good part. No shaping, no weighing and no hoping you got the seasoning right. Just press and let the pan do the rest.

We made one and it’s a smash hit!

Smash burger with pickles

Build your burger personality

So you’ve got the recipe. But the thing about a smash burger is that the recipe is a suggestion, not a rule. You can totally make it your own. If you’re a purist, keep it simple: lettuce, tomato, double patty, done. If you’re a maximalist, go for extra cheese, extra pickles, a drizzle of something sweet, because why not? If you’re a chaos agent, add pickled jalapeños, crispy onions, bacon jam, whatever’s in the fridge and half of whatever isn’t.

Not feeling the Dijon mayo? Garlic aioli. Want more heat? Swap the pickles for chilli sauce. Is the Cheddar feeling safe? Try blue cheese and live a little. The smash burger doesn’t judge. It just takes whatever you give it and somehow makes it work.

Find more burger recipes here

Recipe and production: Bianca Strydom

Food assistant: Bianca Jones

Videography: Romy Wilson

Photography: Jan Ras

Woolies’ new coarsely ground beef smash burgers come seasoned and pre-portioned, ready to press flat and pile high whenever burger night calls.

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From broth to pasta: three ways with Parmigiano Reggiano

Lerato Tlali — Tue, 01 Sep 2026 14:00:46 +0000

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There’s a version of Parmigiano Reggiano that lives permanently on the side of a grater, waiting to be scattered over pasta at the last minute. And then there’s what happens when you put the whole thing, rind and all, into a pot and let it do something extraordinary.

These recipes are about the second version.

Parmigiano Reggiano is one of Italy’s most protected and revered cheeses – produced under strict PDO regulations in the same region, using the same methods, for over nine centuries. What makes it so exceptional isn’t just the flavour of the cheese itself, but what happens when that flavour is coaxed out slowly, over heat.

Parmesan broth with roasted leeks

The rind, which most people discard, is where the real magic happens. Simmered low and slow with chicken and vegetable stocks, aromatics, fresh herbs and whole peppercorns, it releases a depth of umami that transforms a simple vegetable broth into something deeply complex and completely unexpected. The leeks are fire-roasted until soft and slightly charred – caramelised at the edges, tender all the way through – then arranged in a bowl and the broth ladled over the top. A generous grating of Parmigiano Reggiano finishes it off.

Parmesan broth with roasted leeks

Mafaldine pasta with Parmigiano Reggiano sauce

Then there’s the pasta. Woolworths’ mafaldine – ruffled, ribbon-shaped pasta made in Puglia and designed to hold onto every drop of sauce. Here, Parmigiano Reggiano is melted into a jar of lemon-and-basil pesto with a splash of reserved pasta water, creating a silky, glossy sauce that clings to every fold. Fresh, vibrant and ready in minutes.

Mafaldine pasta with Parmigiano Reggiano sauce

Tagliolini pasta with mushroom-and-truffle sauce

And for something richer, Woolworths’ tagliolini meets a jar of mushroom-and-truffle pasta sauce. Parmigiano Reggiano melts into the sauce with a splash of reserved pasta water, turning it silky and deeply comforting. Earthy, indulgent and elegant enough for a weeknight dinner that feels like a weekend.

Tagliolini pasta with mushroom & truffle sauce

Find more Parmigiano Reggiano recipes here

Recipes and production: Bianca Strydom and Marcelle van Rooyen

Food assistants: Bianca Jones, Chevonne Fourie and Josh van Zyl

Photography: Shavan Rahim and Jan Ras

Videography: Romy Wilson

Masterfully made in Italy with the same passion, expertise and dedication as it has been since the 12th century, Parmigiano Reggiano remains true to its heritage and flavour. Artisan cheesemakers use traditional methods of production, distinctive to the area of origin, to create the only authentic Parmesan cheese.

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From crisps to pasta: 5 ways Parmigiano Reggiano steals the show

Lerato Tlali — Tue, 01 Sep 2026 14:00:28 +0000

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These recipes are about the second version.

Parmigiano Reggiano is one of Italy’s most protected and revered cheeses, produced under strict PDO regulations in the same region, using the same methods, for over nine centuries. Rich, nutty and deeply savoury, it can transform the simplest recipes into something memorable. Whether you’re after a crunchy aperitivo snack or a bowl of pure comfort, here are five ways to let it lead.

Parmesan crisps

Crispy, lacy and packed with cheesy flavour, Parmesan crisps are proof that sometimes the simplest recipes are the most impressive. You’d never guess these elegant crisps are made using leftover rinds of Parmigiano Reggiano. Serve them as a snack, add them to cheeseboards, or use them to bring crunch to soups and salads. They take just minutes to make, but instantly elevate any spread.

Parmesan crisps

A twist on pastina da Parmigiano Reggiano

If Parmesan crisps showcase Parmigiano Reggiano at its crunchiest, this pastina-inspired recipe highlights its creaminess. Inspired by traditional Italian comfort food, pastina da Parmigiano Reggiano usually uses small pasta shapes – although we used orecchiette – stock, butter and generous handfuls of finely grated cheese to create a silky, deeply satisfying bowl of pasta.

A twist on pastina da Parmigiano Reggiano

Parmesan broth with roasted leeks

Mafaldine pasta with Parmigiano Reggiano sauce

Tagliolini pasta with mushroom-and-truffle sauce

Tagliolini pasta with mushroom & truffle sauce

Find more Parmigiano Reggiano recipes here

Recipes and production: Bianca Strydom and Marcelle van Rooyen

Food assistants: Bianca Jones, Chevonne Fourie and Josh van Zyl

Photography: Shavan Rahim and Jan Ras

Videography: Romy Wilson

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Three easy ways with fresh gnocchi

Jeanne Calitz — Mon, 31 Aug 2026 13:34:45 +0000

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Here’s a PSA to all lovers of Italian-style food: fresh gnocchi is the answer to almost all of your pasta- or sauce-related questions, and Woolies’ fresh gnocchi is a cut above. Made in Treviso, Italy, using wheat flour, fresh potato and free-range eggs, Woolies’ fresh gnocchi is as delicious as it is easy to use. While dried gnocchi can sometimes feel a bit heavy (there’s always the chance you miss the moment they bob up in the simmering water and you’re left with a stodgy situation), these classic Italian potato dumplings promise a deliciously soft texture with every bite.

The main difference is that these don’t need to be boiled – simply pan-fry for 4 minutes to create that golden, crispy exterior and fluffy centre. Plus, they’re vegetarian-friendly. If you’ve been dreaming about that light, luscious bowl of gnocchi from your local trattoria but struggling to replicate it at home, this is your answer. Say hello to moreish, authentic Italian comfort food in a bowl, that’s ready in minutes.

One thing we love about fresh gnocchi is its versatility. Here are our three favourite ways to enjoy it:

Crispy gnocchi with basil pesto

Pan-fry the gnocchi in olive oil, add the fresh pesto of your choice, finish with Parmesan and dig in. Can you think of a simpler meal?

Crispy air-fried gnocchi with green goddess dressing

For a very stylish lunch, pop fresh gnocchi into an air-fryer and serve with a salad and a creamy green goddess dressing. What’s not to love?

Baked gnocchi with roasted tomatoes and feta

For a one-tray dish, place the gnocchi into a baking dish with fresh tomato and chunks of feta, then bake until the feta is soft and melty. Stir gently and supper is on the table!

Find more gnocchi recipes here

Recipes and production: Bianca Strydom and Marcelle van Rooyen

Food assistants: Bianca Jones, Chevonne Fourie and Josh van Zyl

Photography: Shavan Rahim and Jan Ras

Videography: Kaylene Sauls

Woolies’ fresh gnocchi is made in Treviso, Italy, using fresh potato, wheat flour and free-range eggs. No boiling required – simply pan-fry for four minutes for a golden, crispy exterior and fluffy, soft centre. Vegetarian-friendly and authentically Italian, it’s ready in minutes.

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10 recipe videos you loved in August

Annzra Denita — Mon, 31 Aug 2026 09:11:42 +0000

10. Easy French onion soup with Grana Padano baguette

The best way to spruce up a ready-made soup? Add an elevated dipper! This recipe shows you how to make a simple but delicious cheesy baguette that’s perfect with Woolies’ French onion soup. In fact, the Grana Padano baguette is good with a variety of soups, as an appetiser, or just a snack when you want something easy but indulgent.

Easy French onion soup with Grana Padano baguette recipe

9. Tenderstem® broccoli mops with Gorgonzola-and-pecorino sauce

Speaking of cheese, it’s probably the best way to get the veggie-haters to eat some greens. The green of choice here is Tenderstem® broccoli, and it’s the perfect vessel for mopping up the creamy Gorgonzola-and-pecorino sauce.

Tenderstem® broccoli mops with Gorgonzola-and-pecorino sauce recipe

8. Massaman curry

When the founder of Blue Elephant Royal Thai Cuisine chef Nooror Somany Steppe came to Cape Town, we had to get her into the TASTE kitchen. She made a massaman curry using the Blue Elephant range of Thai ingredients and shared the nostalgia behind it. Our version is made with beef but this is a very delicious dish, no matter the protein.

Massaman curry recipe

7. Parmesan crisps

Whether you were fascinated by the technique or excited that it needs just one ingredient, this recipe video sparked a lot of curiosity. Plus, it’s a great way to use up Parmigiano Reggiano rinds so you waste less and enjoy every bit of flavour it has to offer.

Parmesan crisps recipe

6. Tenderstem® broccoli korma

This one is for the vegetarians and for those who are cutting down on meat but still crave comforting food. This warming korma features Tenderstem® broccoli and paneer and is really easy to make thanks to Woolies’ korma cook-in sauce. This meal is ready in under 20 minutes, but tastes like it was cooked for hours.

Tenderstem® broccoli korma recipe

5. ClemenGold® polenta cake with dark chocolate ganache

Those who love citrus and chocolate pairings come to the front! Not only is this cake stunning, but it’s also bursting with flavour. It has a lovely al dente bite thanks to ground almonds and polenta, and a sweet, honey-like flavour from the ClemenGold® zest and juice. To make the flavours pop even more, it also has a citrusy syrup that complements the dark chocolate ganache.

ClemenGold® polenta cake with dark chocolate ganache recipe

4. One-pan chicken

When a video posted in the latter part of the month rockets to the upper half of this list, you know it’s a good one. Clem Pedro shared this easy one-pan chicken recipe as part of his cucina povera series, where he made budget-friendly Italian meals (watch all the videos on our social media). This is a simple recipe and needs just three (plus one optional) ingredients. Judging from all the comments, you couldn’t wait to try it.

One-pan chicken recipe

3. Three pulled venison pies

One filling, three pies. This is one of those recipes where you get the same incredible flavour in your preferred style of pie. There’s a deep-dish pie, a skillet pie with a savoury crumble, and bite-sized mini pies. It’s a choose-your-own adventure where every choice is a good one.

Three ways with pulled venison recipes

2. 5-ingredient Parmigiano Reggiano pasta

When you think of easy comfort food, we bet you think of pasta. This recipe is the epitome of easy comfort. Inspired by pastina, the pasta is cooked in vegetable or chicken stock to give it more flavour. Then, butter and 1½ cups of grated Parmigiano Reggiano are added to make it silky and cheesy in the best possible way.

5-ingredient Parmigiano Reggiano pasta recipe

1. Kung pao chicken

According to Wayne Chang, kung pao chicken is the butter chicken of the Chinese world. According to you, it’s the most loved recipe video of the month! Wayne shows you exactly how to make the dish, so you’ll be able to pull this off even if you’re new to Chinese cooking.

Kung pao chicken recipe

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5 irresistible apple recipes

TASTE — Fri, 28 Aug 2026 08:32:12 +0000

1. Envy apple butter

You can use this simple spiced Envy apple butter all season long! Spread it onto bread and pastries, use it in bakes, or simply sneak in a spoonful (or two) when you’re craving something sweet. It also makes an amazing home-made edible gift for friends and family.

Envy apple butter recipe

2. Envy apple turnovers

These flaky, buttery pastry envelopes filled with sticky caramelised apples are the easiest pastries ever. The best part of this recipe is that it’s all done in the air-fryer. That’s a sweet treat guaranteed in minutes! This recipe is so easy, even the kids can get involved. Finish the turnovers with a drizzle of icing before serving.

Envy Apple turnovers recipe

3. Envy apple-and-ginger dressing

The best thing about making your own salad dressings from scratch is that you can dictate the flavours you want to combine. Case in point: Envy apple dressing. This dressing features grated Envy apples and a sharp kick of ginger. We recommend using it in salads with rich proteins such as pork and salmon.

Envy apple-and-ginger dressing recipe

4. Envy apple cinnamon buns

Not only do these sticky buns taste divine, they leave your kitchen smelling heavenly too. Spread home-made cinnamon butter onto brioche dough and top with slow-cooked apples and chopped walnuts, then roll into a log. Slice into buns and bake. They’re soft and fluffy with a sweet cinnamon-apple centre. Making your own dough from scratch might take a bit of time, but the results are 100% worth it.

Envy apple cinnamon buns recipe

5. Mini apple roses

These dainty pastries look pretty enough to be displayed at any Parisian patisserie. But don’t be intimidated, they’re super-easy to make and delicious to eat.

Mini apple roses recipe

Envy apples are favoured for their sweet, sophisticated flavour, delightfully satisfying crunch, beautiful red colour and naturally white flesh.

Shop apples at Woolworths.

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Clinique even better: your perfect match

Bashiera Parker — Wed, 26 Aug 2026 07:00:44 +0000

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Now with even more shades to choose from, Clinique’s Even Better foundation range proves that finding your perfect match has never been easier. But instead of trying it on skin, we did what we do best and took inspiration from the full spectrum to bake and ice an ombré buttercream celebration cake because this is something worth celebrating.

Meet your perfect match

Finding your perfect match – and a foundation that offers you the coverage and benefits you need – doesn’t always come easy. But Clinique offers three options, blended seamlessly on every member of the TASTE team. Watch head of commercial content, Fatima Saib, and commercial content producers Bashiera Parker and Lerato Tlali find their perfect match.

Even better, three ways

There are three options to choose from in the Even Better range, all of which offer both make-up and skincare benefits and are dermatologically tested.

The Even Better Clinical Vitamin Makeup is a lightweight foundation with SPF 50 and a vitamin-rich formula for more vibrant, healthy-looking skin every day.
The Even Better Makeup Broad Spectrum offers medium coverage and visibly reduces dark spots in 12 weeks – great for the office.
The Even Better Clinical Serum Foundation offers 24-hour full coverage and instantly perfects with a matte finish, plus visibly improves skin, making it ideal for a night out.

Triple-layer chocolate-and-vanilla cake

Just as each shade of buttercream blends effortlessly into the next, Clinique’s Even Better foundations are designed to blend seamlessly onto your skin, helping you find your perfect match with ease. Whether you’re decorating a celebration cake or perfecting your everyday look, every masterpiece starts with the right base – and that’s you! It comes down to the artist and the canvas, and with Clinique, your skin is the perfect place to begin.

Triple-layer chocolate-and-vanilla cake

Find more cake recipes here

Recipe and production: Bianca Strydom

Food assistants: Chevonne Fourie and Astrid Field

Photography: Shavan Rahim

Videography: Romy Wilson

Clinique’s Even Better range has expanded with a shade and foundation fit for everyone. From lightweight to medium and 24-hour full coverage, these dermatologically tested products offer sun protection and vitamin-and-serum-powered technology to actively protect and improve skin. Choose Clinique for a smooth, flawless finish every time.

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Two ways with slow-cooked lamb to send off winter the right way

Bashiera Parker — Mon, 24 Aug 2026 10:06:20 +0000

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With a nip still very much in the air, picture this: rice piled high with a generous ladleful of tomato bredie made with Woolworths’ free-range lamb neck. But first, a quick starter to wake up the senses: a steaming bowl of lamb-and-bean soup made with aromatic spices and Woolworths’ free-range stewing lamb.

Moroccan lamb with vegetable-and-barley soup

Woolworths’ free-range lamb neck is highly flavourful, budget-friendly and fall-off-the-bone tender when cooked low and slow, as you would in a tomato bredie. The low, slow heat melts the meat until rich and juicy. The lamb stewing meat comes from hard-working shoulder, neck or shank that enriches broths, as in this rich and robust lamb-and-bean soup.

Moroccan lamb with vegetable-and-barley soup

Tomato-braised lamb with fragrant spices

Find more lamb recipes here

Recipe and production: Bianca Strydom

Food assistant: Bianca Jones

Photography: Jan Ras

Videography: Romy Wilson

Woolworths’ free-range animals are free to roam pastures and natural veld and are never given any routine antibiotics or growth stimulants. The lamb you’ll find in the fridge at Woolworths is specially selected for flavour. Free-range lamb neck is highly flavourful, budget-friendly and fall-off-the-bone tender when cooked low and slow, while the stewing meat is packed with marbling that enriches broths, soups and curries.

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7 easy recipes for an Italian dinner party

Abigail Donnelly — Mon, 17 Aug 2026 11:36:33 +0000

How do you challenge an incomparable food director who has created some of the most incredible menus, cover recipes and accessible dishes for the TASTE audience? You ask her to create a dinner party in just an hour! Abigail Donnelly’s new one-hour dinner party series on the TASTE YouTube channel kicks off with an Italian theme. Abi unknowingly chose Veneto and Lombardy as the theme, and date night as the occasion. Watch how she pulled it off in the video below:

ALSO READ: These 8 irresistible Italian desserts will satisfy that sweet tooth

Abi’s Italian dinner party menu

1. Taleggio-and-green olive bruschetta

There’s something deeply satisfying about the moment Taleggio cheese begins to bubble and ooze under the grill, its earthy, mushroomy depth mellowing into something almost dessert-like as it melts. Paired with the briny pop of crushed green olives and a slick of garlic-infused olive oil on crisp, toasted sourdough, this is the kind of uncomplicated bar snack that steals the show.

Taleggio-and-green olive bruschetta recipe

2. Parma ham-and-crisp antipasto

There’s a reason the simplest pairings are often the most memorable – Parma ham with hand-cooked truffle-and-Parmesan potato crisps is proof. The ham is silky and salty-sweet, melting on the tongue, while the crisps bring a golden crunch that makes everything better. Topped with sundried tomato pesto and it’s the easiest antipasto you’ll ever make.

Parma ham-and-crisp antipasto recipe

ALSO READ: 6 ingredients you need to host a budget-friendly Italian dinner party

3. Calabrian chilli-and-cannellini bean salad

This is the kind of salad that quietly steals the show on every table. Creamy cannellini beans meet punchy Calabrian chilli and a sharp, garlic-kissed dressing. It’s bold without trying too hard, and comes together in the time it takes to open a can.

Calabrian chilli-and-cannellini bean salad recipe

4. Grapefruit Nozeco spritz

There’s something deeply satisfying about a spritz that walks the line between bitter and bright. Alcohol-free Nozeco’s fine, gently sparkling bubbles carry the smokiness of charred grapefruit, while the ruby grapefruit soda adds a burst of citrus sunshine. Serve it over plenty of ice in wine glasses and you have a drink that looks as good as it tastes: sophisticated, zingy and utterly moreish.

Grapefruit Nozeco spritz recipe

5. Trippa alla Abi

Truffle-and-Parmesan potato crisps (from the antipasto with Parma ham) and baby Italian artichokes (used in the cacio e pepe gnocchi recipe below) were two surprise ingredients we sprang on Abi while she was cooking. The third was Woolies’ slow-cooked ox tripe (or trippa in Italian). Abi simply added a 375 ml bottle of Woolies’ boerewors ragu pasta sauce to the tripe and cooked it according to package instructions. Simple!

Find more of Abi’s recipes here

6. Cacio e pepe gnocchi

This is the dish that proves weeknight dinners and dinner-party wow factor can share the same recipe. Pillowy Woolworths Italian potato gnocchi gets a legendary cacio e pepe treatment: a silky, glossy sauce that clings to every dumpling in the most irresistible way without a drop of cream. Simple, quick and spectacular.

Cacio e pepe gnocchi recipe

ALSO READ: 7 Italian dinner ideas that aren’t pasta

7. Tiramisu-pistachio affogato

These affogato-style treats are pure theatre at the table. A shot of hot, dark espresso poured over cold, silken tiramisu or vivid pistachio ice cream – classic and unmistakable. Allow your guests to choose tiramisu or ice cream and make their own.

Tiramisu-pistachio affogato recipe

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7 super-easy midweek desserts

Lesego Madisa — Thu, 13 Aug 2026 22:22:31 +0000

1. THE CHOCOLATE FIX: FLOURLESS CHOCOLATE CAKE

Fudgy, light and, of course, chocolatey, making this flourless chocolate cake is way easier than it sounds. A slice is pure decadence. This is one to add to your arsenal for any midweek special occasions – minimal effort with showstopping results!

Ultimate flourless chocolate cake recipe

2. BACK TO BASICS

Custard is a classic companion for puddings and jelly but it’s fantastic on its own, too. Double the ingredients if you’re making this for a bigger family.

Basic custard recipe

3. EASY AS PIE

It doesn’t get simpler than this 5-ingredient blueberry pie. Get creative with swaps: frozen raspberries and chocolate ice cream, or frozen pineapple chunks and coconut ice cream.

Easy blueberry pie recipe

4. TAKE THE BISCUIT

This is our definition of a treat before bedtime. A sweet snack to make when you don’t want to commit to an elaborate dessert.

Red velvet crackle biscuits recipe

5. THE FOOLPROOF PUD

Autumn and winter weeknights will never be the same thanks to this easy-to-whip up pudding.

Apple pudding recipe

6. GLUTEN-FREE GAME-CHANGER

With no frying involved, these nutty “churros” can bake while you clean up, and are ready to serve when you’re ready to put your feet up.

Cheat’s gluten-free churros recipe

7. THE 20-MINUTE DESSERT

This is our vegan take on strawberries and cream. It’s a quick and low-effort dessert that can easily be adjusted to your taste. Don’t have strawberries? Use what’s in season.

Strawberries with a splash of coconut recipe

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A tribute to Cass Abrahams

Katharine Pope — Wed, 12 Aug 2026 09:10:30 +0000

Born in Johannesburg, Cass was the daughter of a French mother and a Xhosa-German father. She famously met her husband while hitchhiking in Cape Town and began her cooking education after marrying into the Cape Malay community, where family recipes were closely guarded. Sheer determination, and an irresistible charm, saw her master Cape Malay cooking and become its representative, carving out a niche for herself in apartheid South Africa’s food industry.

In an interview with TASTE in 2016, Cass spoke about how hard it was for her to be accepted into her in-law’s family and how, initially, people would give her recipes without the key ingredient. “I’d follow the recipe and it would taste awful, and I’d start over, again and again, until the dish tasted similar to theirs or even better. So, as time went on, they started asking me how I made my versions.”

Her chicken biryani, bobotie, bredie and pickled fish recipes were legendary.

“The hardest Cape Malay dish to master is the perfect breyani. It’s never stirred, it’s always in separate layers, the rice and lentils aren’t overdone, the meat and potatoes are cooked to perfection – all by just steaming it on the stove. The whole point of the exercise is that when you turn it over onto a platter, you see the beautiful layers with that delicious, crusty brown, spicy layer of rice on top. There’s nothing better than eating that crust.”

She published three bestselling cookbooks, opened two restaurants, taught at top culinary schools, and cooked for luminaries including Nelson Mandela.

In 2023, as part of an article about young South African chefs to watch, Cass named Zola Nene as a star on the rise. “I met Zola when she was a student at The Institute of Culinary Arts…I thought, ‘this girl is going to go far’. And she just keeps rising!”

Tributes have poured in from the industry.

“I heard about Cass’s passing on Women’s Day – what a day to remember our spice queen. I will always remember her passion and commitment to preserving Cape Malay food heritage. Tonight we are celebrating your life with your famous bobotie. Fly with the food angels, Cass.” – Abigail Donnelly

“Cass Abrahams counts as one of the food writers/chefs who must be remembered for making komvandaankos, and more specifically Cape Malay cooking, part of the South African food narrative. Cass was never simply preserving recipes. She was reclaiming space. At a time when the food, stories and contributions of people of colour were routinely undervalued, she insisted that Cape Malay and people of colour’s food belonged at the heart of South Africa’s culinary identity. She understood that food is political: it carries the history of slavery, displacement, resilience, faith and survival. By documenting and celebrating the recipes of our mothers and grandmothers, she challenged whose knowledge was considered worthy of being recorded. Her legacy is not just delicious food; it is the affirmation that our stories, our kitchens and our culture matter and cannot be erased. She certainly was instrumental in my own ‘history-via-food’ activist journey. Salaam, Tietie.” – Ingrid Jones, journalist and editor

“Cass Abrahams: what a wonderful person and someone who really changed the way I think about food. She was a true example of how cultures can merge. She came from a Christian background, converted to Islam, and merged those cultures. I was always welcome in her kitchen – she taught me a lot about spices and balancing flavour. I still remember the first time I sat at her table at Waterblommetjie at the Castle of Good Hope. For the first time I tasted the real bobotie, the real koesister and what well-balanced food tastes like. She was a person with a real heart of kindness and caring. Thank you for the legacy you left behind, Cass. And thank you for showing me that food can be the one thing that brings people together. It doesn’t matter what culture or religion you come from, food is binding. And that’s what the world needs right now.” – Herman Lensing, editor of Sarie Kos

“South Africa has lost one of its greatest custodians of culinary heritage. Cass was a truly remarkable woman whose strength, generosity and unwavering belief in South Africa and our rich culinary heritage was a powerful inspiration. She fiercely championed the stories, traditions and flavours of the Cape Malay community, with immense pride and authenticity when many looked elsewhere for inspiration. Thank you, Cass, for showing us the importance of celebrating our roots and for leaving South African gastronomy richer because of your life’s work.” – Margot Janse, chef and founder of Isabelo charity

“Cass Abrahams shared her deep knowledge of Cape Malay cooking and the rich traditions of the Cape Malay community so freely. She taught us how to use spices like no one else, showing us how to layer flavour, toast and blend spices, and understand the story behind every fragrant dish. I first met Cass as a young ICA chef’s school student, when she taught us the recipes she loved so dearly. From comforting boeber to fragrant curries, sambals, rotis and samoosas.

Later, I was fortunate enough to spend my internship working alongside her. We stood side by side cooking for incredible events at places such as Vergelegen, celebrating the ‘rainbow cuisine’ that emerged in those hopeful years after Nelson Mandela’s release. We made hundreds of samoosas and rotis, rolling, folding and slapping the dough together to create those delicious, flaky layers that are the perfect foil for a rich curry.

I can still see Cass standing over enormous pots on gas burners, carefully layering her breyanis, something only she could do quite like that. Then came the lifting of the lids and that unforgettable cloud of perfume: rice, spice and tender lamb all mingling together.

Through it all, she taught us about the traditions of the Cape Malay people and generously shared her knowledge, recipes and wisdom. Over the years we would meet again at restaurants she ran or at media events, and I was always greeted with the same warmth.

Her legacy lives on in every one of us who cooks her recipes, shares her knowledge and carries forward the life lessons she gave so freely.

Thank you, Cass. Your warmth, wisdom and the fragrance of your spices will stay with me always.” – Vicki Sleet, writer and editor

“Cass has been a stalwart of SA culinary culture for as far back as I can remember, the mere mention of her name conjures up delicious thoughts of generously spiced feasts. Her passing undoubtedly leaves a void in the SA food world, but her gentle spirit and celebration of Cape Malay flavours will forever live on through her recipe books and the beautiful memories she shared with us.” – Zola Nene, cookbook author, content creator and recipe developer

“Cass Abrahams did such valuable work, documenting recipes from her husband’s grandmother’s generation. She was a pioneer of Cape Malay recipe book publishing and, thanks to her, we have many recipes that might otherwise have been lost. She’s an inspiration to me, personally, and I hope we can continue her work at TASTE.” – Katharine Pope, head of content at TASTE

“Cass was an absolute icon and will be sorely missed in the Cape Malay community. I would like to honour her by keeping the stove on and teaching the next generation. I will keep her legacy alive, one dish at a time, and one meal at a time. Rest softly Aunty Cass. – Fayruza Abrahams, Cape Malay cooking teacher and TASTE contributor

“Aunty Cass was a woman who paved the way for many of us. She worked hard, she built community, she smiled harder and she drew everyone in, with her food, her love and her dedication. She will be dearly missed. ” – Fehmida Jordaan, content creator, recipe book author and TASTE contributor

Cass Abrahams’ Cape Malay lamb

Read our interview with Cass in 2016

The post A tribute to Cass Abrahams appeared first on Woolworths TASTE.

The 10 most-viewed recipe videos in July 2026

TASTE — Tue, 04 Aug 2026 09:54:44 +0000

10. Spinach lasagne

Perhaps it’s because we posted this on World Lasagne Day on 29 July, or maybe Onezwa Mbola’s star power drove up views. We’re not sure why, but in just three days, this video had so many views that it made it onto this most-viewed recipe videos list! Most of the views came from Instagram. Plus, this recipe is endorsed by the toughest critic out there – Onezwa’s six-year-old!

Spinach lasagne recipe

9. Parmesan profiteroles with Parmesan custard

This may be the ultimate savoury dessert. Marcelle van Rooyen filled profiteroles with a Parmesan cream and topped them with crispy pancetta. Whether you were curious to see how they turned out or excited to make them, this is a video you kept coming back to.

Parmesan profiteroles with Parmesan custard recipe

8. Spicy Moroccan chickpea-and-pumpkin soup

Just nine views separated the 9th and 8th spots. This roasted soup could not be easier to make – the addition of Woolworths’ ready-made Moroccan spice is what gives it the spicy, exotic flavour and to make it even more delicious, we’ve topped it with chilli crunch seasoning and pomegranate.

Spicy Moroccan chickpea-and-pumpkin soup recipe

7. Cheesy pork griller hot dogs

There’s cheese inside the grillers and on top. And with just four ingredients… how could this video not do well? We do not doubt that many of you who saw this video made the recipe soon after!

Cheesy pork griller hot dogs recipe

6. DIY LemonGold® creams

Now we’re cooking with gas. There’s a big leap in views from 7th to 6th on this list. We get it. Nostalgic biscuits we all love, but home-made? Who wouldn’t want to watch Bianca Strydom make these gorgeous DIY LemonGold® creams?

DIY LemonGold® creams recipe

5. Durban fish curry

Content creator Priyanka Govender-Chanderdeo is one of the stars featured in the special winter edition of TASTE. She also graciously made two videos of her recipes, and you loved them! Her grandmother taught her this Durban fish curry recipe, and you can feel the love and nostalgia emanating from the screen. P.S. Look out for Priyanka’s other video on this list.

Durban fish curry recipe

4. Beef flank steak pasta

What’s the best kind of recipe? For us, it takes minimum effort and delivers maximum flavour. And that’s exactly what this three-ingredient beef flank steak pasta is. Thanks to Woolies’ slow-cooked beef flank roast with onion gravy leftovers, it tastes like it took hours to prepare, but needs just 15 minutes.

Beef flank steak pasta recipe

3. Kitchari

And here we have Priyanka’s second video. Priyanka describes this dish as the oldest comfort food you’ve never tried, and we’re sure that’s why you watched the video! Kitchari is basmati rice and lentils cooked low and slow. Plus, Priyanka shows you how to temper spices to get the best flavour to help finish the dish.

Kitchari recipe

2. Chicken in a bag hack

Earlier this year, Khanya Mzongwana tested the rotisserie chicken in a bag hack, and it went viral (1.1 million views to date). We saw so many of you recreate it, which inspired Khanya to revisit the hack, but with a twist. This time, she added beans, lentils, couscous and an amazing apple kombucha vinaigrette.

Follow the video for the recipe

1. Pot bread

Since Onezwa racked up enough views in three days to make it onto the list with her lasagne video, we’re not surprised to see her second video nab the top spot. This time she made pot bread and pear-and-rooibos jam. It may be simple, but it’s filled with tradition and Onezwa shares all the tips to ensure it comes out perfectly every time.

Pot bread recipe

The post The 10 most-viewed recipe videos in July 2026 appeared first on Woolworths TASTE.