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ZA Classic A Mieliebread Memoir

Steamed inside a mielie husk in a village, or laced with chilli in a South African Indian kitchen, mieliebread has a special place in South African food history. We talked to three South Africans about their family recipes

Kicking Kitchen

This month we’re starting the season with awesome recipes that are more like mouth-watering masterpieces than regular ‘guy’ dishes. So, grab your apron, pull out the skillet and let’s get cooking!

ZA CLASSIC Snowball effect

There is no shortage of coconut-crusted confections in the world, but these bright pink, jammy snowballs hold a special place in the hearts of South Africans. And these tributes show why

Bread - Nutella & Chocolate Babka

Babka is a sweet Jewish bread that originated in Eastern Europe. While traditional babka calls for a cinnamon and jam filling, this version, submitted by Janine Ryan, uses the chocolate and hazelnut spread Nutella, and chocolate chips.

Trend Watch On Our Food Radar

From cinnamon rolls to heritage mash-ups, these are the tasty morsels we're ogling right now on Instagram, the internet and in our store cupboard

Superhero Chefs Saving The Valley

Tourism and hospitality are the lifeblood of Franschhoek. When COVID-19 hit, chefs and restaurants turned their hands to a new kind of cooking – a project that needed to feed an entire valley

Real Skills With Lesego Flapjacks With Extras

Lesego Semenya is back to save your breakfast with a traditional grain: sorghum. Here’s how to make his ultimate version of flapjacks

Happy Hour Booze-Free Bonanza

By the time you read this, the booze ban may have lifted. Whatever the case, writes Jeanne Calitz, South Africa has seen a boom in quality local non-alcoholic drinks – and they deserve to be inside your glass

Pick Your Grain

In her first column for Taste, Mogau Seshoene, of The Lazy Makoti fame, uses sorghum to create a seven-colours-inspired bowl with her favourite veggies

Give A Little Bit

Months spent working from home prompted journalist Zanele Mji to contemplate what she – and you – can do to help create “the new normal” for SA’s bars, cafés and restaurants

Over The Hills And Far Away

Prolific travel writer Richard Holmes’ globetrotting may be on hold, but when lockdown rules were relaxed, he headed straight for the N2 to rediscover these Overberg institutions and a few hidden gems, all open for business

Trust Us, Infusing Whisky Is Delicious

There’s a phase college students go through where they decide cheap, clear liquor needs an upgrade. But what, really, can an aspiring dorm-room mixologist do with a non-discerning palate, limited funds, and not enough time? Ah yes. Infuse. Just throw Skittles or frozen blueberries or any other easily accessible sweet accoutrement into the plastic bottle and wait. The resulting concoction is probably awful. It will be consumed anyway.

How To Bake Bread Brilliantly

With life still in lockdown, more people than ever are turning to baking. Here’s how to bake the perfect loaf, with nutrition scientist Haleh Moravej

Luscious Desserts

We all love something decadent after Sunday lunch, and while these glorious confections from Natalie Paull’s book Beatrix Bakes take a bit of time, they’re a great distraction during lockdown, and double the joy in the savouring.

Pap Tart With Corn And Biltong

This side dish is the perfect accompaniment to braaied meat.

What's In The Pot?

Potjiekos – slow-cooked over the coals – is a hearty South African tradition. From chicken to beef and winter veggies, we have a recipe for every taste

The Taste Case

If you haven’t tried wines from SA’s best-known cool-climate regions, it’s time to take a trip. Allan Mullins’ hand-picked selection includes a superb Iona Pinot Noir that’s only available at Woolies

Secret Ingredient: Rice

“How to cook rice” is one of South Africa’s most Googled food phrases. If you're one of the culprits, read on

Real Skills With Lesego: Eggs Benedict ZA

In the first of his new series for TASTE, chef Lesego Semenya – a.k.a. Les Da Chef – the Jozi-based cookbook author and TV host shares his version of eggs Benedict. It’s proudly South African, naturally, and will teach you an important life skill: how to balance flavours in chakalaka

Trend: On Our Food Radar

On the menu this month: malt, a three-ingredient crème brûlée, and some female-forward feasting

Trial And Errors

Thanks to a Netflix prison drama, novelist Angela Makholwa’s lockdown goal has been to create memorable meals for her family, with mixed results...

Winner Winner, Chicken Dinner

When life feels too demanding for meal prep, Sam Woulidge turns to her freezer supply of chicken for easy midweek suppers

Wine: Career Tasters

Think you have a nose for the wine business? We asked some of SA’s rising stars for a snapshot of their drinking careers

BRINJALS TO BAKLAVA

Turkish-born Aussie chef Somer Sivrioğlu is passionate about the signature flavours and ingredients of his homeland. In his cookbook, Anatolia, he presents easy riffs on classic dishes, with recipes for pistachio pancakes, smoky brinjal “salad” and slow-cooked lamb-shoulder pie

Jars of gold

Just like her mother before her, Sam Woulidge needs to feel prepared. At the start of the lockdown this meant big-batching cooking and turning anchovies, garlic and olive oil into a fridge staple fit for kings

BOX CLEVER

Whether you’re supporting local farmers by ordering a weekly veg box, or by buying local in store, fresh produce is on the agenda right now. Hannah Lewry helps you plan your week’s meals around your veg drawer or fruit bowl (with sausages on the side)

The Art Of Healing

After taking a break from the Jozi pace, Khanya Mzongwana is back with her own e-book, Sh*t’s Real, Let’s Heal. Created in lockdown, it takes the mission out of meal planning and celebrates cooking good food as the ultimate act of self-care

Secret Ingredient: The Complete Guide To Citrus

Are you getting the best from your zest? Here’s how to work with citrus to add zing and balance to your cooking

Superhero Chefs: Midlands Warriors

Jackie Cameron, chef and owner of the Jackie Cameron School of Food & Wine, has been working with two other powerhouse women to help feed families in need during the pandemic

ZA Classic: Chilli Bites

Traditionally eaten during Ramadan, these magnificent fritters have their origins in Indian cuisine, but have their own place in South African culture. We’d like to make a case for eating them year-round, as a side for soup, a starter before a curry, or as a snack with a tomato-and-onion salsa