Individual malva puddings
1. Preheat the oven to 180…
Local dishes we love
Green samp
1. Place the samp and the vege…
Lamb potjie
1. Place the lamb in the marin…
Brawn with caraway seed vetkoek
1. To make the brawn, place th…
Teriyaki sweet potatoes
1. Place the water and salt in…
Cabbage-and-potato fritters
1. Place the potatoes on a pla…
South African Favourites
Our Xhosa table: 10 dishes for the perfect celebration menu
TASTE’s Khanya Mzongwana and…
10 under-appreciated South African ingredients you need to know about
While a small percentage of tr…
Next-level braai sauces that aren’t pink sauce
There’s no denying that a go…
7 essential South African braai sides
From garlic bread to potato sa…
Chakalaka- and morogo-infused pasta? The Jozi chef reimagining indigenous ingredients
We talk to chef Siya Kobo, the…
3 next-level braaibroodjie recipes to try
From a good old classic to a d…
Smokin' hot braai recipes
Maple-smoked salmon
1. Attach the fish to 2 soaked…
Braaied paella
1. Melt the butter and oli…
Braaied veggies with curried onions
1. Heat a grill or griddle pan…
Red-red
1. Drain the beans and boil un…
Lamb potjie
1. Place the lamb in the marin…
Braaied lamb neck
1. Cook the lamb according to …
The great braai guide
5 braai recipes to try this week
Because we really want that sm…
Add an avo (or 3!) to your braai this Heritage Day
Avos are no stranger to the So…
Braai better: all about the veg
An open flame can transform th…
The secret to next-level flavour
It's the pantry staple you kno…
4 tips to make the most of your T-bone
This big, beefy steak offers t…
9 potato salad recipes that don’t all require mayo
Is there any better braai side…