If you are a fan of sweet and spice things, then you’ll live this combo. Made with homemade Chamoy sauce, which is all the rage, this quick and easy hack is sure to be a crowd-pleaser. Plus is couldn’t be easier to make.
Romanesco is unquestionably the most beautiful of the brassicas. But how should you cook it? Khanya Mzongwana unpacks and answers all your questions about this magical green veg.
Making homemade pasta from scratch is a lot easier than you’d imagine. Clem gives us the lowdown.
Poaching eggs can be tricky. But with the right method (and super-fresh eggs), you can get it right every time. Here’s how to poach eggs perfectly, courtesy of Thomas Keller.
Do you love fried calamari, but struggle to recreate the magic at home? Our deputy food editor, Khanya Mzongwana, is here to save the day. She takes you through how to successfully season and fry calamari so it’s perfect every time.
You’ve probably heard this term uttered during an episode of MasterChef, but there’s no reason to fear it. The process of tempering chocolate is easier than you think and yields an incredibly satisfying result.
Fool unexpected guests with the best (and easiest!) scones you’ve ever made thanks
to a baking kit developed by our own Mogau Seshoene a.k.a The Lazy Makoti. These ginger beer scones are is a twist on the traditional dikuku le gemere enjoyed during Christmas.
There’s a reason why the classic sausage roll is a classic. Not only is it tasty, filling (we all know we eat way too many mini ones at parties) and nostalgic. Making sausage rolls is a lot easier than you think. We asked our food director, Abigail Donnelly to share her top tips for making homemade sausage rolls.
Looking for a vegan alternative to butter or browned butter? Here’s how to make browned coconut butter – the easy, nutty spread you’re going to want to bake with, spread on toast and eat straight from the jar.
Looking to expand your flavour profile when you’re cooking? Try miso paste. This Japanese seasoning is made from fermented soybeans and is rich with umami flavour. It is also quite versatile and can be used in many dishes, from soups to roasts and even desserts. Here’s a breakdown of miso and tips on how to cook with it. By Bianca Strydom.