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, ...

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 ...

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 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. 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 ...

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 ...

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, ...

© 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 ...