Feel the burn with these 6 hot pantry staples Heaters chow electricity. Turn up the temperature on the cheap by transforming your pantry into a UN of hot sauces. All the best chefs do.
12 ways to rethink lentils Think lentils are fundamentally unsexy? Think again. 2016 is the official year of the pulse, so expect to see much more of these tiny protein powerhouses hogging the limelight this year
Where to eat in Athens If you have a brief stopover in the Greek capital before heading off on an island odyssey, this is where you should make a point of booking a table – and what you have to order.
Sponsored: 4 authentic recipes starring Grana Padano cheese Grana Padano is known for its unmistakable flavor and aroma, making it the king of the table, to be savoured in a thousand ways.
Mince makeover: Clem’s top mince rules What if we told you that you’ve been looking at mince the wrong way? While many of us may simply see minced meat, our resident comfort food king Clement Pedro sees tiny steaks packed with tons of flavour
Clem’s cheats for the perfect home-made burger With 28 years of burger-eating experience under his belt, Clement Pedro is not only adept at distinguishing a really great burger from a bad one, but he sure knows how to whip up a mean home-made one, too. Here are a few of his top tips to …
Abi’s favourite ways with sundried tomatoes Lately Abigail Donnelly has been craving sundried tomatoes – the soft-eating ones from Woolworths that are immersed in a vinegary sharp-sweet marinade. There are myriad ways to use them – from baked potato skins to popcorn. Here are her…
Cicheti: Venetian savoury snacks and sides Abigail Donnelly loves eating small bites and morsels of food. It gives you a chance to experience lots of different flavours, she says. The Spanish call this style of eating tapas, and the Italians have their own version called cicheti.
Abi’s delicious new ways with mince Food editor Abigail Donnelly has had so many requests from readers asking for mince recipes that she thought it high time she did something on this humble ingredient.
Frikkadel Meatballs of minced beef, tomato, onion, bread, egg and spices, normally baked or quickly shallow-fried. A firm South African favourite.