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 ...

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.

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

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 ...

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 ...

© 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. Bring a large saucepan of salted water to a boil and cook the pasta until just al dente. Drain and reserve 1 cup of pasta cooking water. 2. Meanwhile, place the cubed rashers in a cold pan, then ...

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. 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 ...

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 ...