CATEGORIES

THE NGUNI REVOLUTIONARY

At her Cape Town restaurant, Emazulwini, Mmabatho Molefe is changing the way the world views Nguni food. Try her homecooked winter favourites and see for yourself

Buon appetito!

Inspired by her travels, Abigail Donnelly's collection of regional classics - with a few clever twists will inspire you to bring Italy to your table this winter

SWEET DREAMS ARE MADE OF THIS

"A humble but fancy AF artisanal dessert studio" is how Pretoria's Stephanie Ceronio describes her Jack Rabbit Chocolate Studio, and there's no better way to define the space where she conjures up her award-winning creations

The pasta boy

Inspired by Italian holidays with her young son, Sam Woulidge dishes up a Saffa-Italian crossover for your weekly dinner roster

SPOTLIGHT ON Les Créatifs

Chef Wandile Mabaso of Les Créatifs in Johannesburg is putting his classical French training to work on plates honed by a baptism of fire in New York and Paris

Winter Layers

In Karen Dudley's house, winter means cosy dinners starring seasonal vegetables given much the same treatment as her cold-weather wardrobe

Smart Cookie

Receiving a cookie press was a great coming-of-age moment for Mogau Seshoene. Ahead of Mother's Day, she pays tribute to her mother, Mamose Seshoene, and the great South African tradition of tea biscuits made using this essential kitchen tool

Jozi's New Food Hub

Explore Oxford Parks and you’ll discover that, even during a global pandemic, the brave and bold of SA’s food world have been dreaming up a different way to work, live and eat

How to Make the Perfect Roti

Fayruza Abrahams of Taste Malay Cooking Classes maintains the secret to mastering the flaky texture of the beloved South African flatbread is patience

Good Mood Food

Easy recipes packed with greens, grains, nuts and oily fish are key to Khanya Mzongwana's feel-good eating plan this winter

Brew Skills Perk's Up!

When it comes to her daily caffeine fix, Jeanne Calitz wants nothing to do with fancy gadgets. Only the classic moka pot will do

Brave Hearts

Cape Town and Joburg may dominate SA's food limelight, but we say it's time for Durbs, with its rich heritage, to take its rightful place alongside them. Meet four entrepreneurs who are leading the way (and sharing their recipes)

An Exotic Bird

Stepping up her weeknight supper game, Sam Woulidge tries to impress her husband, Jacques, with a cheat's Vietnamese chicken curry

Everything You Need to Know About Harissa

No newcomer to the hot sauce hall of fame, this well-known (but underrated?) North African spice paste demands attention. Smoky, fragrant, earthy and acidic, its complexity means it can elevate everything from roast meat to salad dressings

Power Dressing

For Mogau Seshoene, Easter means family and tradition. But that doesn’t mean you can’t add a slight twist to a classic – like a potato salad with a very special dressing made by a renegade aunt

Ginger & Spice

An Irishwoman, a kung-fu black belt and a confectioner walk into a bar… Plot twist! They’re all the same person. Rebecca Timkoe, founder of Gqeberha’s now legendary Ginger Pops, talks sweets with Khanya Mzongwana

Sweet.

Take Easter decadence to the limit with Khanya Mzongwana’s anytime treats – from zabaglione-filled chocolate dippy eggs and impossibly smooth sorbet, to tiramisu trifle and salty-sweet pretzel clusters. You don’t need a reason

The LDR Effect

With its location, tucked beneath a busy staircase in a corner of the historic Old Biscuit Mill, it seemed as though its intention was to appear, magically, to a select few.

Cool Beans

A friend’s secret recipe for spicy baked beans – too good to be confined to toast – has earned its rightful place on Sam Woulidge’s weekend brunch menu

Easter Pairings - Chocolate Notes

Instead of your standard pudding and go-to dessert wine, dazzle even your most particular guests with a selection of chocolate paired with the perfect wines, says Jeanne Calitz

Woolies Icon Bun Fight!

Team raisin or team extra-spicy? Straight-up buttered or toasted? Not surprisingly, the TASTE team has some strong opinions on optimal Woolies hot cross bun enjoyment and was generous enough to share them

Are We There Yet?

Decades after his first journey, editor and car aficionado Steve Smith recalls the seminal road trips of his life, measured out in cars and padkos

CHRISTMAS STEP BY STEP

If you’re the kind of traditionalist who insists on old-school starters, two roasts (glazed gammon, obvs), duck-fat potatoes, gravy perfection and the ultimate jelly and “custard”, then Hannah Lewry has all your work cut out for you, right here. Because if ever there was a time of year to flaunt your cooking skills, this is it

HAPPY HOUR Spirit of the season

A few ingredients left to infuse for two days and you can add a few home-made gifts to your festive repertoire this year, says Jeanne Calitz

FOOD HERO Brandy custard

Creamy, flecked with vanilla and now spiked with everyone’s favourite festive spirit, the TASTE team is all over Woolies’ new brandy custard. But how will we make the most of this fresh punnet of ingenuity?

A NEW KIND OF MAGIC

Break a few rules this Christmas, ('cos it's been that kinda year) and make new traditions with Abigail Donnelly’s inspired modern menu

Mayo, sir?

In which Jonathan Ancer makes peace with the most embarrassing meal of his life, after learning that his food phobia has become family-table folklore

Local treasure

South Africa lost an icon earlier this year, when food editor and author Dorah Sitole passed away. Mogau Seshoene remembers the woman who inspired, advised and cheered for a generation of young black chefs

THANKS FOR sharing

Best way to do Christmas on a budget? Pot luck, you guys! Make some menu “suggestions”, says Khanya Mzongwana, set up a buffet table and ask everyone to bring a shareable dish that costs less than R50 per person. Think of it as food-nerd secret Santa

ON THE FIRST DAY OF CHRISTMAS

These are all the cakes, tarts, puddings, biscuits and treats you need for your Christmas countdown, courtesy of Abigail Donnelly