With all the talk of protein-maxxing, we reckon the best (and most South African) way to hit your protein goals is a lekker braai. The spring issue of TASTE is all about braai, while still keeping wellness in mind.  We share interesting, elevated ways to cook over the fire, including premium seafood and bone-in cuts. Plus, we chat to chef Shaun Scrooby from award-winning restaurant Vuur and the  Nipho brothers from KwaMashu’s Mkhize Rootop, which serves some of SA’s best shisanyama.

On the wellness front, our TASTE WELL section showcases 23 ways to eat more protein. We’re here to help with new ideas for breakfast, lunch, supper, snacks – and even dessert – that get more protein onto your plate.

Get your issue now at your local Woolworths, or via zinio.com, magzter.com. However you get your copy of TASTE, here’s what you can look forward to:

YOU COULD WIN

Set within the malaria-free Madikwe Game Reserve, Last Word Makanyane is an intimate riverside sanctuary where the landscape sets the pace. One lucky TASTE reader will win two nights at Last Word Makanyane for two people, including all meals, beverages and two game drives daily.

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MENU

Be inspired by our latest food-world discoveries – from viral social scoops to trend-led new products. You saw it in this edition of TASTE first!

• The feed: We spill the tea on trending flavours and hot new drinks.
• Pantry heroes: Braai everything better with these rubs and marinades.
• Gut instinct: Find out what to do with kefir and reap the rewards.

OFF THE HOOK

Is there a better way to kick off braai season than with fresh fish cooked over the coals? Not with the likes of these recipes by Abigail Donnelly. We’re ogling a sharing platter of butterflied prawns followed by a crisp-skinned silverfish – but whatever you choose, make this the season you master the art of the seafood braai.

BONE UP

Allow us to introduce you to the new “lamb chop”, the secret to braaiing beef shin, and how to get the crunchiest crackling on a fire-cooked pork roast. In these insanely good recipes, Clem Pedro proves that the ultimate flavour stays close to the bone.

SOIL MATES

What grows together goes together, says our resident gardening chef Khanya Mzongwana. Try these spring-inspired veg-hero pairings for yourself and see why.

TOUTE SWEET

Asked to bring dessert? Go all in, but let the fridge do the carrying with these make-ahead show-offs. Try a foolproof no-bake cheesecake, Peppermint Crisp malva trifles or a batch of Milo brookies – and remember, calories don’t really count when shared around the braai.

LIGHTBULB MOMENT

Fermented until smoky, poached to a sweet-soft confit, emulsified for dressings, roasted whole or grated fresh … when used just right, garlic is the unsung hero of your perfect spring menu.