ANNZRA DENITA NAIDOO | ONLINE EDITOR
For someone who lives alone, Khanya’s “Single Serving” story is absolute perfection. Cooking for one isn’t easy, especially when you want to make something interesting and flavourful (often after eating one too many packets of instant noodles… We all still do that, right?). The recipe I’m most excited to try is the chunky pan pizza with burrata and pistachio pesto. Not only do the toppings sound amazing, but making dough from scratch seems like a nice weekend project.
AMY EBEDES | ACTING HEAD OF DIGITAL AND COMMERCIAL CONTENT
I was lucky enough to try Abi’s Caprese al limone cake (with sticky roast strawberries) on the TASTETube shoot – it was SO delicious. And gluten-free too, for those who prefer alt bakes. 😊
Otherwise, Bianca’s dark chocolate chickpea cake with salted pistachio cream is RIGHT at the top of my to-bake list. It looks delicious and sounds very intriguing too – chickpeas and grapefruit?
LESEGO MADISA | COMMERCIAL CONTENT PRODUCER
My favourite feature in the July/August issue has to be Mmabatho’s “Nguni Revolutionary” recipes. The harissa sweet potatoes with tahini sauce is my new favourite roast, and isinkwa sombila with onion-and-chive butter is a close second. This bread changed the game for me, I’ve told everyone to make it!
ABIGAIL DONNELLY | FOOD DIRECTOR
I got to taste Bianca’s dark chocolate chickpea cake and it was outrageously good. The chocolate torte on the cover and Khanya’s crispy rice with yellow chicken were also delicious. One thing I’d love to eat right now is Hannah’s impossible citrus flan cake. All sweet for me!
Michelle Coburn | SENIOR CONTENT EDITOR
It’s a tough call to pick some favourites (spoilt for choice!), but three recipes are top of my must-try list this month: for when time is short, Sam Woulidge’s caramelised shallot, anchovy and tomato pasta sounds like it’s going to tick all the right boxes. For a long and lazy Sunday lunch, Abigail Donnelly’s three-hour Florentine pork will hit the spot; and Hannah Lewry’s upside-down marzipan ClemenGold cake definitely sounds like my kind of dessert.