Monkey gland sauce: why the name?
It’s the sweet and tangy sauce that South Africans love to serve with steak and...
Master the art of cooking at Silwood School of Cookery
To be the best, you have to learn from the best!
A-maize-ing grain: polenta
Often overlooked, polenta is a surprisingly versatile staple. Try these ways with it.
Top trend: tahini
It’s been the hero of hummus and halva for generations, but now tahini is starring...
ICYMI: Tenderstem broccoli is in season
We’re buying, eating and cooking with Tenderstem broccoli right now and you should be, too....
3 menus to feed the crowds this weekend
Less peeling. More socialising.
15 sweet and simple ways with fresh strawberries
Craving something a little summery? This is for you. Grab some locally grown strawberries and...
5 of the cheesiest recipes on TASTE
We could wax lyrical about all things cheese, but we'll just let these recipes speak...
Harrington Street: the Mother City’s newest food hub
What was once a gritty industrial hub east of Cape Town’s CBD has burgeoned into...
Best of the zest: the 19 citrus recipes you never knew you needed
When life gives you lemons... and oranges, limes and Clemengolds, make your best-ever roast chicken,...
The great guide to chocolate
At this time of year, there's no way to avoid surrendering to your chocolate cravings....
Roasted cauliflower, 9 different ways
Roasting cauliflower brings out a wonderful nuttiness that you just want to inhale. Discover a...
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