TASTE delves into the magic of the unassuming banana as fine-dining restaurants throughout South Africa opt for honeyed, creamy banana desserts to round off their menus.

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, ...

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 thrown headfirst into a world of flavour, creativity and unexpected ...

1. Bring the milk and cinnamon sticks to a gentle simmer in a medium saucepan over a low heat. 2. Meanwhile, combine the flour, salt and baking powder in a mixing bowl. Rub the butter into the dry ...

1. Place the milk in a saucepan and heat to 30–37°C. Do not boil. Add the amasi and stir well. 2. Pour the mixture into a clean container (a glass or ceramic jar works well) and cover loosely. Leave ...

1. Place the samp and beans in a saucepan, top with the stock or water, season with salt and bring to the boil. Cook for 2 hours, skimming the foam off the surface at regular intervals. Add the ...

1. Heat the oil in a large saucepan. Season the beef and brown in batches. Set aside. 2. In the same pan, sauté the onion, carrot and celery for 5 minutes or until the onions are translucent. 3.

1. Remove the husks and silk from the mielies and place in a saucepan. Cover with salted water and bring to a boil. Cook for 30 minutes or until soft. 2. Place on a grill or on the braai and roast ...

1. Preheat oven or airfryer to 180°C. Coat the butternut in 2 T oil and the harissa paste, and season lightly with salt. Place on a baking tray and roast for 15 minutes in the airfryer or 25 minutes ...

1. Preheat the oven to 180°C. Melt the butter in a saucepan over a medium heat. Add the onion and cook until soft and translucent. 2. Mix in the tuna and frozen vegetables, stirring often until the ...

1. To make the pasta, mix the flour and egg yolks to form a dough, adding a touch of water if necessary. Knead until smooth, then cover in clingfilm and allow to rest while you make the other ...