Join TASTE's exclusive Grana Padano cooking experience with Abigail Donnelly, featuring authentic Italian dishes, interactive ...

Do you ever wish you could hold and capture a season, or bottle it to keep it for later? Well, that’s what preserving is all ...

For the roasted stone fruit: 20 stone fruit (Woolworths peaches, apricots, nectarines, plums and cherry plums) 4 T brown sugar 2 T butter a pinch ground cinnamon For French toast with roast stone ...

The first bite of the season’s stone fruit always signals the arrival of summer. Bursting with juicy sweetness, the harvest of plump peaches, nectarines, apricots and ruby-red plums is nothing short ...

1. Whip the cream until dropping consistency. Beat the condensed milk and cream cheese until combined, then beat in the vanilla and almond essence. Beat in the cream until combined. 2. Fold the ...

2024 was an interesting year. There were many elections around the world, including our very own here in South Africa. Loadshedding miraculously stopped (touch wood that continues) and TASTE stopped ...

Don’t be caught unawares this January – stock up smartly with pantry staples that will help see you through the notorious “JanuWorry” end-of-the-month stress and help you recover from December, which ...

1.Roasting the Vegetables. Prepare medium-hot coals. 2. Place the beetroots and butternut directly into the coals and cook, turning occasionally, until tender, about 25–30 minutes. 3. Remove from the ...

1. Coat the ribbetjies in the marinade, place in a stand-up braai grid, then braai over medium coals for 2–3 hours. Keep turning the grid to cook the ribbetjies slowly and to prevent the marinade from ...

1. Wrap the lamb bones in foil so they don’t burn. Mix the rub and oil and rub all over the lamb. 2. To make the Mexican BBQ sauce, mix all the ingredients except the salt, then simmer for 5 minutes.

Preheat the oven to 130°C. Lay a silpad mat over a baking tray. Beat the egg whites until they are just stiff with shiny peaks. Gradually add the caster sugar, a few tablespoons at a time, beating ...

1. Place the tongue in a large saucepan, add the vegetables, spices, bouquet garni and water. Ensure that the tongue is submerged. Bring to a boil, then reduce the heat to a simmer and cook for 2 ...