Two Italian cakes, two very different experiences: panettone with its candied fruit, and pandoro with its buttery simplicity.

When the nights are long and warm, and you want a light but filling protein boost, grilled fish and prawns really come into ...

1. Preheat the oven to 180°C and line a baking tray with baking paper. 2. Fry the bacon until golden and crisp, drain on kitchen paper and cool. 3. Cut the pastry into 4 or 6 squares. 4. Combine the ...

1. Cut the corn kernels from the cob. Mix the dry ingredients, then add the eggs and milk and mix until smooth using a whisk. 2. Add cheese, corn and seasoning and mix to combine. Cook spoonfuls of ...

This Asian crunch salad is perfect for a quick work lunch, says food stylist Masego Mbonyana. Toss rainbow slaw and chicken frikkadels in a creamy Asian-inspired dressing, and you’re good to go! Bonus ...

What flavour defined your 2025? That’s the question we put to an exceptional panel of food experts and TASTE contributors.

From firepit risotto to carbonara, panettone and wine pairings, TASTE’s second Grana Padano cooking event brought food lovers together for a generous, hands-on feast in the heart of Hout Bay.

We all love a margarita, whether served on the rocks, spiced or extra salty, and this one is bound to be a crowd pleaser. The smoky notes of the mezcal blend beautifully with the hot honey and the ...

800 g medium potatoes 4 T olive oil sea salt, to taste 200 g pork skin, scored and chopped into small pieces 1. Preheat the oven to 200°C. Peel the potatoes and slice very thinly (about 2–3 mm thick).

1. Preheat the oven to 180°C. Place the gammon in a large saucepan and cover with water. Add the cloves and bring to a gentle boil, then simmer for 1–1½ hours, depending on its size. Remove the gammon ...

1. Mix the crème fraîche, chives, caviar, a squeeze of lemon juice and sea salt. Taste and adjust the seasoning, then set aside. 2. Steam or boil the prawns, crayfish tails and langoustines until just ...

1. Place the flour, yeast, salt and sugar in a bowl and stir until combined. Add the oil and mix with your fingers using a pinching motion until all the oil is evenly distributed through the dry ...