Fool unexpected guests with the best (and easiest!) scones you’ve ever made thanks
to a baking kit developed by our own Mogau Seshoene a.k.a The Lazy Makoti. These ginger beer scones are is a twist on the traditional dikuku le gemere enjoyed during Christmas.
There’s a reason why the classic sausage roll is a classic. Not only is it tasty, filling (we all know we eat way too many mini ones at parties) and nostalgic. Making sausage rolls is a lot easier than you think. We asked our food director, Abigail Donnelly to share her top tips for making homemade sausage rolls.
Looking for a vegan alternative to butter or browned butter? Here’s how to make browned coconut butter – the easy, nutty spread you’re going to want to bake with, spread on toast and eat straight from the jar.
Looking to expand your flavour profile when you’re cooking? Try miso paste. This Japanese seasoning is made from fermented soybeans and is rich with umami flavour. It is also quite versatile and can be used in many dishes, from soups to roasts and even desserts. Here’s a breakdown of miso and tips on how to cook with it. By Bianca Strydom.
Tired of soggy stir-fries? Follow these easy steps to make the best stir-fry of your life.
Contrary to popular belief, there is an art to making great guacamole. While there’s nothing too tricky about getting guacamole right, there are a few things you can do to take it from good to great. By Jess Spiro
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.
