Post-Surf Meals

Does surfing have its equivalent of cycling‘s coffee culture? Or Wimbledon’s strawberries and cream? The bunny chow is a strong contender, says Andy Davis, recalling some of his favourite post-surf meals

Real Skills With Les Da Chef All-Over Amasi

Consumed in almost all sub-Saharan countries, Amasi’s characteristic tartness is great in everything from fried chicken batter to cakes. But chef Lesego Semenya reckons it’s true calling might just be in ice cream

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

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

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

In Karen's Kitchen

While mourning the closure of her iconic and beloved restaurant, The Kitchen, Karen Dudley has focused on spreading her Insta wings, dreaming up a mentorship project and feeding her family

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

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

Trend: On Our Food Radar

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

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

Wine: 13 Things We Learnt At Home

After months of watching every drop, our glasses are full once more. And now, says Michelle Coburn, we can restock our wine racks with confidence, thanks to the Woolies’ WCellar virtual tastings, where chefs, somms and winemakers shared their advice for lockdown and beyond

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

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

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

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

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

Local Leader: 5 Minutes With Sho Madjozi

The Tsonga rapper is famous for more than just her upbeat music. At the Design Indaba in Cape Town earlier this year, she debuted her work around Tsonga fashion and culture. We caught up with her to talk about traditional food, culture and that meeting with wrestler John Cena on The Kelly Clarkson Show

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

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

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

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

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

The Veggie Diaries

If you’re trying to put more veggies on the family table, these crowd-pleasers will keep the carnivores at bay. May we present your new favourite ways to eat cabbage, broccoli, brinjals and more …

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

What Would Prue Do?

Another veg cookbook by a celeb chef? Well, why not? SA ex-pat chef, Great British Bake-off judge and author, Prue Leith, jumps onto the plant-based bandwagon with the help of her vegetarian niece, chef Peta. And now you have a fabulous tart, ingenious braai side and a picnic crowd-pleaser to add to your weekend menu

Memory Serves

Taiwanese fried chicken, fresh alikreukel on the braai, falooda ice lollies … Six food nerds recall the dishes that defined their childhood holidays and weekends with family

Top Of The Chocs

Easter is all about chocolate and Abigail Donnelly has brought the baked goods. Take your pick from a chocolate malva pudding served in Easter eggs (because we like to be extra), a striped Swiss roll cake that’ll get you all the brownie points, and a gooey chocolate meringue tart