HELLO! Like your food with a kick? Then make sriracha your main squeeze. Abigail Donnelly has five fiery Asian-inspired street foods to tempt you with in this month’s issue, including our cover star – our version of LA’s trendy eggslut sandwich, brimming with everything from “marbled” eggs to bacon and sriracha mayo. If you can’t handle the heat, […]
HELLO! Ready your tongs and fire up your grill! It’s that time of the year when we celebrate all things braai. Our smokin’ hot new issue pays special tribute to chipotle and chilli – two ingredients we maintain will take your cooking to a whole new level – like our cover star of pork sausages […]
HELLO! Ever tried miso caramel chocolate cups? Sticky chicken wings glazed with sriracha toffee, or pear-and-Camembert toasted sandwiches with chocolate salted caramel? Join us on a sweet escape with our indulgent flavour of the month – caramel – like you’ve never tasted it before. And if, like many of us, you’re stuck for dinner ideas […]
HELLO! We kick off this month’s issue with a zing! Our flavour of the month, lemon, can transform dishes both sweet and savoury with its tanginess. So next time life gives you lemons, make anything from lemon-and-vanilla marmalade to lemon-and-maple-glazed trout with fresh lemony slaw. If it’s something bolder and beefier you’re after, page on […]
WELCOME! This month you’re in for a special treat as TASTE’s four food legends Abigail Donnelly, Hannah Lewry, Siba Mtongana and Phillipa Cheifitz help you master 10 amazing winter recipes, including slow-roasted brisket and lemon cream cheesecake. They’re sure to warm you up from the inside, and are delicious and easy to make. And to […]
WELCOME! June’s issue of TASTE is dedicated to Italian-style cooking. One of our favourite cookbook writers, Bill Granger, shares some of the mouthwatering recipes he cooked for his family while on holiday in Italy, and our own Abigail Donnelly introduces us to some innovative ways to serve Woolies’ authentic Italian cheeses. Hannah Lewry also shares […]
WELCOME! We kick off our latest issue with a 16-page Easter section comprising the season’s key flavours of pickled fish, chocolate and hot cross buns – used in unusual ways with surprisingly delicious results! Hot cross beef burger with spicy slaw, anyone? Click here to get the recipe for our cover star. You’ll also learn how to […]