• Make panko crumbs

    Make panko crumbs

    Panko breadcrumbs are Japanese breadcrumbs favoured by chefs the world over for their delicate, crisp texture. They are available at Woolworths, but if you can’t find them, it’s well worth making them at home.

  • How to make hollandaise sauce

    Make hollandaise sauce

    Smooth and silky with a lemony zing, a good Hollandaise sauce can transform the mediocre into the magnificent, plus, it’s really quite simple to make

  • How to make rotis

    How to make rotis

    Rotis are delicious buttery flatbreads that are perfect for mopping up curries. TASTE Food Assistant Clement Pedro shows us just how easy it is to make your own rotis in four simple steps.

  • How to make your own tacos

    Make your own tacos

    Taco shells are a unique way to parcel your delicious Mexican offerings before jamming them in your face, but we all know how pricey they can be. The good news is that with a little effort and know-how, you can prepare your own taco shells.

  • Make tempura batter

    Make tempura batter

    Tempura is a light Japanese batter used to coat a variety of foods before they’re gently deepfried. This tempura batter has been tested a number of times and we consider it a winner.

  • Poach an egg

    Poach an egg

    There is nothing that strikes more fear into the heart of any seasoned chef than cooking the perfect egg. If you want to send him (or her) crying home to mommy; ask for your egg to be poached.

  • How to make no-churn caramel swirl ice cream

    How to make no-churn caramel swirl ice cream

    With so many of us watching what we eat and how we eat, treat days are as exciting, if not more, than Christmas morning is to a child. And on those days there’s nothing more rewarding than a scoop or five of your favourite ice cream, especially on hot summer days.

  • Cook steak perfectly

    Cook steak perfectly

    There’s nothing more delicious than a thick cut of prime, juicy steak, cooked perfectly. Here’s your quick guide to cooking steak at home.

  • Cook asparagus

    Cook asparagus

    Asparagus is best when bought in season as they lose flavour and crispness within days after being harvested. Here are some tips on preparing them.

  • Make potato rosti

    Make potato rosti

    This dish can be served as a side or a main depending on how many you make. Serve with cream cheese and a generous helping of fresh salmon. Follow the steps and most of all, enjoy!

  • Make koeksisters

    Make koeksisters

    Traditional koeksister recipes can have slight variations: some use milk instead of water, others use fresh yeast and there are those who swear by adding cream of tartar to the syrup to give koeksisters that essential crispy exterior. Here’s our favourite version.

  • How to cook quinoa

    We love “keen-wa” – that’s the way you say it – from Peru where it is highly valued as a staple. And rightly so, for it is rich in protein. It’s a complete protein in fact, high in magnesium, a good source of fibre and gluten free. You may think it’s a grain, but it’s actually a seed. It has a wonderful mouthfeel – fluffy and nutty with a bit of bite.