The April 2017 issue has landed

Easter wouldn’t be Easter without copious amounts of chocolate (in every shape and form). Our favourite way to get it is in a giant Easter egg skillet cookie, our cover star this month.

What will you be feasting on this Easter weekend? We have some great twists on traditional South African favourites, including hot cross buns, pickled fish, the perfect lamb chops and fish fragrant with braai smoke.

We also divulge the secrets to long-weekend entertaining. Think: fall-apart Asian pork shoulder, Asian steamed buns stuffed with pickled fish, bacon-and-date roast duck legs on lentils and roast chicken stuffed with hot cross buns – we have the dishes that will rule them all.

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Happy cooking!
The TASTE team

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