In this issue we celebrate simple food made delicious through a combination of flavours, sunny locations and food designed to be shared – even when you don’t really want to. Just make sure you have two of everything and it’ll be okay. Celebrate summer by cooking our cover, coffee ice cream with hokey pokey and butterscotch sauce here.
This month’s features include the inside scoop – think pistachio, coconut, caramel and banana (yes, that’s lactose-free) and blueberry-and-buttermilk ice cream recipes to make this summer.
There’s also an insider’s guide to eating your way around Delhi, and we meet some daredevil SA chefs who are catching on to the international live-fire cooking trend. Plus, we find out what Reuben Riffel cooks at home.
The TASTE team
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