This is a behind the scenes look at what it’s like to work at TASTE and be the only guy on a team of food savvy women. I was ...

Khanya Mzongwana recently travelled to Japan, where flavour meets texture in unforgettable mouthfuls. She shares the ten ...

There’s something incredibly comforting about a home-cooked meal steeped in heritage. Xhosa cuisine brings together rich, ...

TASTE delves into the magic of the unassuming banana as fine-dining restaurants throughout South Africa opt for honeyed, creamy banana desserts to round off their menus.

What would a braai be without corn? This salad is simple but powerful, with a punchy dressing your guests will remember.

1. To make the filling, place the pork, prawns, spring onion, garlic, oyster sauce and soya sauce in a bowl and mix well. 2. To make the broth, place the stock, ginger, rice wine and salt in a ...

© 2025 Woolworths holdings limited. All rights strictly reserved. 1. Place all the nokoss ingredients into a blender or a mortar. Blend or pound with the pestle ...

1. Mix the castor sugar, cinnamon and ClemenGold®️ zest. Dip the rims of 2 coupe glasses into the honey, then into the sugar mixture. Set aside. 2. Muddle the apple and rosemary together until ...

1. Place the milk in a saucepan and heat to 30–37°C. Do not boil. Add the amasi and stir well. 2. Pour the mixture into a clean container (a glass or ceramic jar works well) and cover loosely. Leave ...

1. Heat the oil in a saucepan over a medium heat and sauté the onion, carrot and celery for 5–8 minutes, adding a splash of water or oil if it starts to scorch. Add the cabbage and stock cube and ...

1. Remove the husks and silk from the mielies and place in a saucepan. Cover with salted water and bring to a boil. Cook for 30 minutes or until soft. 2. Place on a grill or on the braai and roast ...

1. Place the samp and beans in a saucepan, top with the stock or water, season with salt and bring to the boil. Cook for 2 hours, skimming the foam off the surface at regular intervals. Add the ...