Legend has it that if you eat breadfruit in the Seychelles, you’ll definitely return. So Liesl Nicholson ate her weight in fresh produce while surrendering to the islands’ other charms. Here are her top six reasons to go back for more.
There are so many variations of potato salad, from Munich to Malmesbury, and Sam Woulidge loves them all. But, in particular, a certain version involving condensed milk. Because salad snobbery must end!
It’s the sweet and tangy sauce that South Africans love to serve with steak and burgers. But contrary to what its name suggests, the glands of primates are not on the ingredients list. So hey, monkey gland sauce, why the name?
Are you a TASTE Magazine subscriber? You can now collect your magazine every month at your local Woolworths store.
Hello, Heritage Month! This September, you indulged in a range of South African favourites, from phutu pap to malva pudding and milk-tart ice cream.
Dining out as a vegan used to mean making do with a side salad. Now, a growing number of vegan restaurants are tempting even hardened carnivores with innovative dishes.
“Umqombothi is magic beer” go the lyrics to Yvonne Chaka Chaka’s famous song. Try it for yourself and see why
Throwback to 2003, when a new food magazine hit the shelves…
From Scotch eggs and shakshuka to cloud eggs and soufflé omelettes, showstopping eggy dishes are trending around the world. This World Egg Day, host your own egg-stravaganza at home with Woolies’ eggs.
There’s a reason spaghetti Bolognese is a family favourite. It’s quick and easy, and packed with protein and flavour. But mince means more than just Bolognese.
La Motte wine estate in Franschhoek boasts a noble heritage of wine-making, which started when vines were first planted on the farm in 1752. The Rupert family has continued this proud tradition and the estate now comprises, amongst other things, the wine cellar, a museum and the stylish Pierneef à La Motte restaurant.
If you’ve seen the term “confit” on a menu and had a vague understanding of it referring to food cooked in oil or fat, you’re on the right track. Essentially, it’s a preservation method, and almost anything can be cooked this way. Meat, vegetables, fruit, you name it.
If you’re following a vegan diet or are steering clear of eggs, the flax egg is your new best friend.
No milk? No problem! Cutting down on dairy doesn’t mean sacrificing delicious desserts. Take your pick from seven of our favourite dairy-free desserts.
Yours in just 20 minutes.
Whether they’re sliced into a potato salad, baked in cream – with lots of garlic – or roasted with rosemary: sweet potatoes are the ultimate braai side.
Discover the secret to the fluffiest omelette. It’s easier than you think!
Alto Wine Estate has earned its reputation as one of South Africa’s most respected wine estates, and it has now furthered its offering with a new and revelatory tasting experience.