Is there anything that screams summer more than a good fish braai? We think not. When the sun is out, there’s nothing that compares to a simply grilled piece of fish, served alongside a punchy salad. Now, we’re not going to lie, the process of braaiing a whole fish can be a little intimidating but we’re here to hold your hand through it and show you just how easy it can be. By Jess Spiro
Different from the three- or six-strand straight challah bread served the rest of the year, the rounded challah served at Rosh Hashanah represents infinite blessings for the coming year. Here’s how to braid it. By Jess Spiro
We’ll admit it. Boneless, skinless chicken breasts might not be the most exciting cut of meat out there, but we don’t think deserve the bad rep they’ve developed. Sure, there’s nothing worse than a badly cooked, bland, dry chicken breast but once you know how to avoid that, you’ll realise what a great blank canvas they can be. We’ve got some tips to help you cook your best chicken breast yet. By Jess Spiro
Fayruza Abrahams of Taste Malay Cooking Classes maintains the secret to mastering the flaky texture of the beloved South African flatbread is patience.
From how to make your own pizza bases from scratch to easy pizza sauce, and how to get the perfect cheese pull, these simple steps will result in a perfect pizza every time.
While we love all soups, tomato soup will always hold a special place in our hearts. Here’s our guide to making the best, simple, tomato soup.
What is it about pavlova and Christmas? If your festive menu isn’t complete without pavlova, but you’re not entirely confident making one, this guide is for you.
Do you want to make the best-ever stuffed beef fillet? Then you have to master trussing your roast. Hannah Lewry shows you how to stuff and truss your beef fillet so that it will be cooked to perfection every time.
If you’re starting to plan your Christmas menu, chances are you’re wondering how to braai a turkey. Let’s be honest, this is no mean feat, but it’s not as scary as you think. We chatted to some local chefs and food writers to get their best tips for braaiing a turkey.
Loved by South Africans – and fans of true “nose-to-tail” cooking, chicken feet are a local delicacy that everyone should try their hand at cooking at least once. To show how simple this is, we turned to chef Absalom Kotsokoane of Moeng SA in Joburg for his best amanqina.
Spoiler alert, nachos aren’t only for dipping. In fact, they might be even better when stacked. We’re breaking down how you can build the best nacho stack ever.
Mexican food isn’t only about tacos and nachos – enchiladas deserve as much love. To help you make the best-ever version at home, we’ve turned to the brains behind much-loved El Burro in Cape Town to explain how they make their enchiladas. By Jess Spiro
