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.

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 thrown headfirst into a world of flavour, creativity and unexpected ...

1. Grind the sorghum In a blender or food processor. I prefer not to grind it too fine, to give the dish a little more texture. 2. Pour the ground sorghum into a glass bowl or jug, add the water and ...

1. Remove the husks from the mielies, keeping them whole, and place in water. Grate the kernels off the cobs and set aside the cobs. 2. Mix the grated corn kernels, flour, baking powder, salt and ...