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  • Ravioli-lasagne

    Ravioli lasagne

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  • Pancake-lasagne

    Pancake lasagne

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  • Thai-inspired pork belly

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  • Lesego-lamb-shank-dombolo

    Lamb shank potjie with dombolo

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  • Braaied snoek with sticky apricot glaze

    Braaied snoek with sticky apricot glaze

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  • Persian lamb shoulder

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  • Duck-wonton-broth

    Duck wonton broth

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  • chorizo stuffed roast chicken

    Chorizo-stuffed roast chicken

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  • Easy-vegan-taco

    Easy vegan tacos

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    Crispy fish tacos

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  • chicken meatball broth with rissoni

    Chicken meatball broth with rissoni

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  • Chicken biryani

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  • Alfredo-pasta

    Classic alfredo pasta

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  • Italian style meatball subs

    Italian-style meatball subs

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  • Beetroot-and-quinoa crunch burgers with turmeric “hummus” and carrot chips

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  • creamy pumpkin risotto

    Creamy pumpkin risotto

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Rosh Hashanah might look a little different this y Rosh Hashanah might look a little different this year, but there’s no reason it can’t be as celebratory. @jess_spiro tells us why this might be her favourite eating holiday and puts together a simple modern menu for it. Find the story at the link in bio.⁠ ⁠ 1. Spicy squash soup with carrot-top pesto⁠ 2. Slow-roasted brisket and smoky beans ⁠ 3. Jewelled cauliflower rice⁠ 4. Black sesame and honey cake⁠ 5. Rustic apple tart
Why should France be the only country that gets to Why should France be the only country that gets to deify its sauces? From relishes to gravy, here are some of our South African contenders for our nation’s list of mother sauces. 🇿🇦⁠ ⁠ Find the recipes at the link in bio. ⁠ ⁠ 1. Monkeygland sauce⁠ 2. Bhisto with fried eggs⁠ 3. Peri peri roast chicken
This butter-basted “rotisserie” chicken recipe This butter-basted “rotisserie” chicken recipe is a game-changer! Find the recipe at the link in bio.
Heeeeeeeeere’s Christmas! The always-epic @woolw Heeeeeeeeere’s Christmas! The always-epic @woolworths_sa media day spoils have arrived. In a doll-sized food truck no less. Stay tuned... #christmasiscoming #happylittlemoments #sneakpeek
These are the best s'mores you will ever have! Plu These are the best s'mores you will ever have! Plus the kids will have a blast making (and eating) them at your braai. Find the recipe at the link in bio.
If you’ve ever watched @keletso.motau’s TASTET If you’ve ever watched @keletso.motau’s TASTETube videos, you’ll know him for seriously wild desserts. But what can we say? He’s a multi-talented guy! In this month’s issue of TASTE, Keletso takes us on a journey through Africa with some incredible flame-grilled feasts. To get more from our contributing food stylist, head to the link in bio to find all his recipes in one place. Pictured here: ⁠ ⁠ 1. Galinha Asada (find the recipe in the September issue)⁠ 2. Slaai (find the recipe in the September issue)⁠ 3. Keletso Motau⁠ 4. Melon-and-coconut ice lollies (Find the recipe at the link in bio)⁠ 5. Hidden centre chocolate brownies (Find the recipe at the link in bio)⁠
This proudly South African recipe is one of the mo This proudly South African recipe is one of the most popular braai recipes on our site. One taste, and you’ll know why!⁠ ⁠ Video based on a recipe by @SibaMtongana as seen in My Table. ⁠ ⁠ Braaied snoek with apricot jam⁠ ⁠ INGREDIENTS⁠ 1.2 kg snoek, cleaned⁠ sea salt and freshly ground black pepper, to taste⁠ red onion, sliced, for serving⁠ celery, sliced, for serving⁠ ⁠ For the spicy apricot glaze:⁠ 80 g butter⁠ 4 large cloves garlic, crushed⁠ 1 small red chilli, seeded and finely sliced⁠ ½ cup apricot jam⁠ 2 T apricot chutney (optional)⁠ 4 T chicken or fish stock⁠ 10 g fresh coriander, chopped⁠ 1 lemon, juiced⁠ ⁠ COOKING INSTRUCTIONS⁠ 1. Prepare a braai and wait until the coals are gentle enough to cook over. Pat the snoek dry using kitchen paper, then place skin-side down on a sheet of tin foil. Season liberally with salt and pepper.⁠ ⁠ 2. To make the glaze, heat the butter in a saucepan and sauté the garlic for 1 minute until fragrant. Add the chilli and stir. Add the jam, chutney and stock, stirring vigorously to combine, then reduce the heat and simmer for 5 minutes.⁠ ⁠ 3. Add the coriander and stir. Remove from the heat and transfer to a jug. Place the snoek (still on the foil) on the braai and, using a basting brush, generously baste the fish with the glaze. Cook for 8–10 minutes.⁠ ⁠ 4. When the fish turns white, turn and baste it again, then cook for 3–5 minutes on the other side. For a smoky flavour, you could braai the other side without the foil, making sure the grid is well oiled to prevent the fish from sticking to it. If you do this, reduce the cooking time to 2–3 minutes and watch the fish closely. Serve with the celery and red onion drizzled with olive oil and lemon juice.
How to steal the show at the next braai you’re i How to steal the show at the next braai you’re invited to? Bring a seriously impressive salad. Find our pick of the best braai salads at the link in bio. ⁠ ⁠ 1. Classic green salad⁠ 2. Asian slaw⁠ 3. Marinated charred vegetables with butter beans
Whether they are savoury, sweet or a delicious com Whether they are savoury, sweet or a delicious combination of the two, pancakes are always a good idea. Find an array of delicious pancakes to try with our handy pancake recipe guide. Find the guide at the link in bio. ⁠ ⁠ 1. Next-level pancake cake⁠ 2. Sticky fried banana pancakes⁠ 3. Lacy pancakes with toffee-fudge sauce
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    Fritz’s smoked snoek braaibroodjies

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  • Home
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