CATEGORIES

Happy Hour: An Apple A Day

As the Cape winter finds its stride, Taste's resident cocktail guru, Jeanne Calitz is trading her summery spritzes for something a little cosier. Here’s how to make your own mulled apple cider – with or without alcohol

From The Kitchen, With Love

One of the Mother City’s most iconic deli-restaurants, beloved by both locals and a certain US First Lady, has been forced to close its doors for good. Owner Karen Dudley recalls the joy, spirit of connection and the unforgettable food that made The Kitchen a home from home

Have Your Own Bake-Off!

As the temperature drops, our need for nibbles increases. Keep your pantry stocked with these biscuits and rusks – perfect for those late-night Scrabble tournaments!

Feast On Finger Food

Follow these easy steps to make sure your bite-sized snacks are a hit

My Lockdown Kitchen Rules

Limiting trips to the fridge, strict day-drinking guidelines, and plenty of baking (reluctantly, at first) helped actress Kate Liquorish stay sane during lockdown

NEW BOOK: Best in the West

From spekboom tzatziki to toast slathered with bokkom butter, the recipes in Georgia East’s West Coast Wander are a celebration of the flavours of the small towns perched along the edge of the Atlantic Ocean

WINE: Meet the expert

Woolies senior wine buyer Rebecca Constable reveals the new wine you’ll want to try in lockdown level 3, and busts a popular bubbly storage myth

WHERE THE HEART IS

SA's Sophia Lindop pays tribute to her Lebanese heritage in her new cookbook Going Home, a collection of simple, evocative recipes that are comforting and real. We chose a few and travelled back home with her

Oh, THE PLACES WE'LL GO!

We may be grounded right now, but that doesn't mean there’s no escape. The TASTE team has been dreaming about the cities that found their way into our hearts (via our stomachs). If they’re not already on your post-lockdown list, this is why they should be

Food For The Soul

When life is very complicated, Sam Woulidge goes back to basics with a simple, nostalgic meal to comfort and lift the spirits

The New Tequila: Agave Revolution

If there’s a drink you should sample post lockdown, it’s one of our amazing local agave spirits, says TASTE’s cocktail nerd, Jeanne Calitz. Sip it, don’t slam it, and prepare for enlightenment

Wine: 6 Steps To The Perfect Pairing

Matching food and wine is much easier than you think, say Fiona McDonald and Vickie de Beer in the brand-new book Wine + Food

Instant Gratification

It’s the great two-minute noodle revival! When you’re down to the wire and you have a stash of these guys in your pantry, you’re moments away from slurping a bowl of Abigail Donnelly’s genius mac-and-cheese, upgraded ramen or smashed tomato-and-anchovy noodles. No garnish required

the big freeze

Take advantage of the versatility of Clover Nutrikids Low Fat Yoghurt Dairy Based Snack by making a batch of popsicles – this way, you’ll have a ready supply of yummy frozen treats to enjoy in a flash!

sorghum

Sorghum isa grain which originated in Ethiopia and is commonly grown in South Africa and Africa. It is best-known locally in its malted and ground form, Maltabella porridge. This superfood grew in popularity largely due to the fact that the sorghum plant thrives in drier areas. In addition, it’s extremely nutritious, being naturally gluten-free and rich in phenolic phytochemicals (which are antioxidants), fibre and iron.

OUMA'S CABBAGE FRIKKADELS WITH APPLE CIDER SAUCE AND DEEP- FRIED SAGE LEAVES

This is the most wonderful, homely meal. Made with pork mince and simple spices, the frikkadels are amazingly tasty wrapped in soft cabbage in an apple sauce, just like Ouma made them

flavour burst

Give down-to-earth dishes like this sweet potato salad and risotto an extra-tasty kick with the help of Clover Butro

A classic remix

This deliciously different spin on lasagne is ohso impressive, whether served to guests at your next lunch party or made with love for the most important man in the house on Father’s Day!

Hunter-Gatherers

Making tools to source food was humankind’s earliest act of invention and creativity – a quest that inspires the work of Cape-based blacksmith Conrad Hicks and food designer Caro Jesse de Waal

What Fathers Want

Four fabulous South African chef dads tell us exactly what they’d like to be served this Father’s Day on 21 June. Take notes so you can treat your dad too…

In Safe Hands

Managing the safety of our food – from freezer or fridge to fork or fingers, indoors and outdoors – has many hidden dangers. In tribute to World Food Safety Day on 7 June, we consult the experts on some of your most commonly asked questions

On The Pulse

With plant-based meals on the rise and winter in full swing, it’s the perfect time to stock up your pantry with pulses. Here, we feed your mind to inspire you to feed your body with these affordable, satisfying and nutrition-packed little marvels

The strip show

Sea Point’s bustling main drag is constantly reinventing itself. We took a stroll to see what’s new and worth leaving the house for

Soup heroes

A pot of home-made soup solves a lot of problems. And these superior bowls – including a classic chicken broth, a vibrant green soup and an ingenious roast minestrone – are all the perfect warm-ups for the chilly season

TRUE NORTH

Shaking off your cabin fever? You’re not alone. So make like Durbs locals Andy Davis and Clinton Friedman, who were on a mission to explore the culinary finds among the sugar-cane fields, new malls and housing estates of the North Coast

STATE OF THE TART

Right when you need the special kind of comfort that only a dessert from your childhood can provide, SA's Michelin-starred chef, Jan Hendrik van der Westhuizen, pays tribute to these beloved SA classics, so you can too

ONE-BOWL WONDERS

Do you avoid baking because, frankly, you hate the mess? We get it. So we challenged Abigail Donnelly to the ultimate one-bowl bake-off. (The icing doesn’t count.) Now dust offthat mixer and get cracking

MOTHER OF INVENTION

With each generation, working mom Zayaan Nordien’s inherited recipes have gained a new ingredient, technique and story. Today, she makes them for her children to pass on her love of cooking, appreciation of heritage and sense of curiosity

Family ties

When TASTE’s Abigail Donnelly and her family get together over the weekend, the food is simple, but always totally delicious. Pantry and freezer staples star in recipes so good, you’ll want to double up for the week ahead

BAKE IT TO THE LIMIT

We’re not going to sugar-coat this, these recipes by Natalie Paull, whose tiny Melbourne bakery has a cult following, require a bit more time and commitment. But if you’re serious about baking, they are the business