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

If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly ...

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. To cook the potatoes in a fraction of the time, run large sheets of crumpled baking under a tap. Wrap the potatoes in the damp kitchen paper and microwave for 15 minutes or until cooked through. 2.

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. Boil the potatoes in salted water until soft. Drain and mash until very smooth, then add the butter. Set aside. Preheat the oven to 180°C. 2. In a separate glass bowl, whisk the eggs until light ...

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

1. To make the compote, place the tamarind pulp in a medium-sized pan. Add 1 cup water, the sugar, grains of Selim, and 2 lemongrass stalks. Over medium heat, bring to a boil, then reduce the heat, ...