Get the November issue of TASTE now

Don’t wait to get your hands on the issue – cook the cover today! Find the recipe for the Nutella-and-peanut butter French toast here.

Subscribe to TASTE for just R30 an issue and you could win one of two 
of Le Creuset’s newest cooking item, the Cocotte Every, each worth R2 990

Le Creuset introduces the Cocotte Every – a versatile new piece that can be used every day, by everyone, for nearly every type of dish. Made from enamelled cast iron, the 18 cm Cocotte Every features an additional stoneware lid inside that can be removed to be used as a standard casserole. Its special design applies uniform heat and prevents foamy boil-over, making it ideal for cooking rice, grains, and so much more. 

Visit lecreuset.co.za for more info.

FOUR EASY WAYS TO SUBSCRIBE

1. Call 087 405 2005
2. SMS “Subs Tast” to 40573 (R1 per SMS)
3. EMAIL subs@magsathome.co.za.
4. For digital subscriptions, visit zinio.com or magzter.com. For digital and print, visit magsathome.co.za.

IN THE NOVEMBER ISSUE

LARNEY SARMIE?

The jaffle, the toastie, the bahn mi … Abigail Donnelly has reinvented them all in ways so unexpected (Caesar salad sarmie, anyone?) you’ll definitely be eating your bread, daily.

EVERYBODY FREEZE

All the tricks you’ll ever need to make ice-cream layer cakes and other frosty treats as fast – and as easily – as possible.

AN AVO A DAY

Khanya Mzongwana is happiest when she’s given a bagful of avos and free rein to get creative. Case in point: green nachos with spiced beans and her updated avo ritz. So. Unbelievably. Good!