As South Africans, we may braai all year round but our braai game definitely ramps up when it’s spring. This special issue of TASTE is here to help you with all your outdoor entertaining. Abigail  Donnelly’s feast of fire-cooked dishes traverses the globe and, while the world falls for no-alcohol cocktails, Khanya Mzongwana decided to put booze in her food. Clem Pedro trawled Woolies’ fish counters and came up with some very special ways to cook your favourite kinds of seafood, plus we transformed iconic South African desserts ice cream.

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OFF THE MENU

Whether you’re cooking at home or heading out to explore, here’s what’s hot in the food world right now:

• On our radar: A thrifty Indian dish, trendy slow-fire cooking and a new bar-staurant that’s making the socials
• The Woolies hero: The legend behind their fresh skilpadjies
• Everything you need to know about… dry rubs for braai cuts
• Food nerd to follow: Food writer and columnist Yewande Komolafe
• Anatomy of a dish: Why Hue Café’s goat curry is the G.O.A.T.

FLAME GAME

This fire-cooked feast was inspired by the year’s hottest food destinations. From slow-cooked Brazilian ribs, tandoori chicken and lamb shawarma to a fiery-sweet Caribbean sauce and Korean-style dip for veg, Abigail Donnelly brings all kinds of heat.

THE BIG SCOOP

Everyone loves an iconic South African dessert – from Peppermint Crisp tart to malva with custard. (We have the search results to prove it). So we attempted the ultimate mash-up. It turns out you can have your ice cream and eat your pudding, too.

THE SIDE HUSTLE

Strone Henry and Ashleigh Frans of cult Cape chicken joint Side Wing have shape-shifted through multiple roles in the food industry. We simply had to ask the poster couple for the low-key ZA braai for their non-negotiables and inspired new inventions.

SPIN THE BOTTLE

While no-alcohol cocktails continue to enjoy a buzz, Khanya Mzongwana mixed things up by putting booze on the plate. Here, she reimagines seven classic cocktails as totally delicious spring dishes. Make ours a double…

CLICK BAIT

Clem Pedro took the top-selling seafood items from Woolies’ fish counters and swapped them for some equally delicious alternatives in these ingenious summer-preview dishes.

SMOKIN’ SOWETO

Mpho Nkomo has been feeding fans of Texas-style BBQ at Something Smoked in Soweto since 2021. Khanya Mzongwana finds out how this self-taught “BBQ nerd” went from boilermaker to master of smoke.

WILD AT HEART

Life in the Lowveld is designed for lighting a fire at magic hour, as bush newcomer Hannah Lewry discovered after decamping from the city. She also upped her game by leaning into on-trend venison, ostrich espetadas and skilpadjies, expertly rendered for epic results.