Who doesn’t aspire to baking their own bread? Imagine the scene: sunshine streaming through your kitchen window, your house filled with that irresistible aroma, then eating a slice, dripping with butter, straight from the oven. But, let’s be honest, working with yeast and all that kneading, rising and knocking down can be a little intimidating. Fear not. You can do it.
Top chef David Higgs thinks he’s hot stuff. As does Marthinus Ferreira, whose mentorship saw Vusi win the San Pellegrino Young Chef 2018 Africa and Middle East semi-final and place in the top seven of the San Pellegrino Young Chef finals. TASTE caught him between shifts at The Marabi Club in Jozi, where he’s works as head chef.
Don’t think of them as mere end-of-the-month toast toppers, think of them as a creamy mash to serve with sausages, as crunchy falafel for a lunchtime wrap or as a comforting meal on their own – with roast tomatoes and real Parmesan
Satisfy that sweet tooth with these moreish treats.
Built on an old elephant path cutting diagonally up Durban’s Berea, Florida Road is an old commercial strip and the heart of a new wave of “D’urban regeneration”. If you’re in the area, and hungry, here’s where you should eat and drink
When it comes to warming winter meals, few contenders beat a moreish, meltingly tender lamb dish – especially when it stars flavourful lamb from Woolies.
So, you already know that if there’s a chicken dinner on the cards, you need to get yourself to Woolies to stock up on one of its free-range offerings – be it whole bird, pieces, fillets or sausage – because Woolies chickens aren’t given any routine antibiotics or growth promoters.
Whose dad doesn’t love a pudding? So make his favourite saucy dessert for Father’s Day (bonus points if it involves marmalade). And there’s no shame in buying the cream or custard!
Woolies is serious about bringing you the best dairy products, so it’s amped about winning 27 first prizes at the 2018 South African Dairy Championships.
Make sure you have this easy Amarula-and-coffee pudding in the oven while you’re eating the main course, because it’s best served immediately.
As good as it gets.
Cooking directly on the coals? Yes, it can – and should – be done!
That oozing Camembert though!
The TASTE team rounded up our most thoroughly thumbed cookery tomes. Let’s just call it our version of a #shelfie
Expect the likes of serious soups, hearty lamb shanks and three easy fridge tarts.
Oui, oui!
Thought the Western Cape was only good for wine? Think again, says Brandon de Kock. Plan a long- weekend trip to some small breweries crafting beers that prove you can judge a brew by its interesting label
Beans and brownies are a match made in dessert heaven. Seriously. Just try these and you’ll be an instant convert.