Delightfully fresh and delicate, tomato water is a next-level treat for all lovers of this wonderful and endlessly versatile fruit. Khanya Mzongwana teaches us how to make our own – and suggests a few ...

Having traced a brief history of one of South Africa’s favourite desserts, Khanya Mzongwana shares her top 10 tips for making ...

Trying to hit that “30 plants a week” goal? Or just need inspiration to help you eat more fruit and veggies generally? We’ve ...

Want to be the most impressive guest at the bring-and-braai? You’re going to have to bring your A-game. Sure, you could stop ...

Looking to make a flavoursome, caramelised tomato sauce for pasta in record time? All you need is a baking tray and a blender ...

Perk up your baking repertoire (see what we did there?) with a shot of coffee and Abigail Donnelly’s recipes for espresso ...

Sure, you can pan-fry ostrich sausages and serve them with pap and gravy, or you can make rich ostrich-and-tomato rigatoni or ...

Parmigiano Reggiano is the undisputed MVP of hard cheeses. Wondering why it’s so delicious? It’s crafted using methods ...

1. In a large bowl, combine the cream cheese, mayonnaise, chives, Cheddar, jalapenos, biltong powder, onion and cayenne pepper. Mix well, then set aside. 2. Place the finely chopped biltong to a plate ...

Quick-cooking angelfish is a low-cost fish with a delicious mild flavour. I’ve used Woolies’ angelfish with that delicious garlic-and-herb marinade for extra flavour.

1. Place the water and sugar in a small saucepan over medium heat. Simmer until the sugar has dissolved. Set aside and allow to cool slightly. 2. Pour both orange juices and the lime juice into a bowl ...

1. Whisk the egg yolks and whites in separate bowls. 2. Fold half the whites into the yolks, then fold in the remaining whites. Season to taste. 3 Heat the butter in a medium frying pan. Spoon in the ...