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.

The Contemporary African Kitchen, a new recipe anthology focused on contemporary African cooking from across the continent, ...

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, ...

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 ...

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 ...