We moved from warm to chilly weather, celebrated mother figures on Mother's Day and acknowledged Africa Month. That means ...

TASTE delves into the magic of the unassuming banana as fine-dining restaurants throughout South Africa opt for honeyed, ...

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

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 ...

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. 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. Place the salt, vegetable oil, lemon juice and crushed garlic in a large mixing bowl and submerge the whole fish in the marinade. Marinate for at least 30 minutes. 2. Heat the oil in a skillet ...

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. Braise the onions in the oil until golden brown and crispy, then drain on kitchen paper and set aside. 2. Marinate the meat in the yoghurt, salt, tomatoes, garlic-and-ginger paste, ground spices, ...

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 ...