Winter is all about comfort food, and Italian food has to be in the top five most comforting cuisines! That’s why we’ve come ...

Master the art of baking with chocolate this World Chocolate Day! Pastry chefs Motheba Makhetha and Jenna Short share expert ...

It’s official. Winter is firmly upon us. And that means you are all about making hot, hearty meals that feel like a ...

Looking to get the most nutritional bang for your buck? We investigate the best ways to shop, store and prepare produce to ...

Also known as “beskuit” in Afrikaans, rusks are dry, twice-baked biscuits. Originally made to last long distances across the country, today they are eaten dunked in hot tea or coffee and are the ...

Mix flour, salt, sugar, milk and egg yolks into a batter, being careful not to over mix. Beat egg whites to a soft peak and gently fold into batter. The batter will be thick, but this makes for the ...

1. Heat the olive oil in a large pan over a medium-high heat and sauté the garlic and ginger until soft and fragrant – about 5 minutes. 2. Add the lamb mince and brown, breaking it up with a spatula ...

1. In a large saucepan, bring 3 cups water to a rapid boil. Add half the maize meal and cover. Reduce the heat to medium-low and leave the pap for 8 to 10 minutes. Resist the urge to stir. 2. Remove ...

1. Mash the cooled, steamed pumpkin with a fork once. (I’m lazy so I buy the ready-cubed pumpkin in packets and steam it in the microwave according to package instructions). 2. Add the beaten eggs and ...

1. Whisk all the glaze ingredients together. 2. Place the hake and chips on a lined baking tray. Brush half the glaze onto the fish. Bake for 15 minutes at 200ºC. Turn the oven to grill, brush the ...

Grease a round 24 cm loose-bottomed tart tin with a little oil. Place the biscuits in a food processor and blitz until fine, or crush in a bag. Transfer to a bowl and mix in the butter. Press the ...

1. Remove all the leaves from the cabbage and pile them up. Cut into large squares. Make more than one pile if necessary. 2. Thread bunches of cabbage onto 4 soaked bamboo kebab sticks. 3. Tear the ...