1. Preheat the oven to 220°C and grease a 12-hole muffin pan. Mash the bananas in a bowl until smooth, then add the wet ingredients and mix to incorporate. 2. Whisk together the dry ingredients in a ...

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 ...

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

1. Preheat the oven to 180°C. Line a 20 × 25 cm baking tray with baking paper and grease lightly. 2. Whisk the eggs and yoghurt together until smooth. 3. Add the baby marrow, ham, cheese and flour.

1. Heat the oil in a pan and fry the beef patties on both sides until almost cooked through. Top with the cheese, cover the pan and cook over a low heat until the cheese has melted. Slice the patties ...

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

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

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.

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. Cook the onion and garlic in 2 T olive oil until softened and fragrant. 2. Add the tomato paste and cook for 1 minute. Pour in the passata, cook for 1–2 minutes, then stir in the crème fraîche and ...

1. Preheat the oven to 150°C. Line a baking tray with baking paper. 2. To make the cookies, cream together the icing sugar and butter until light and fluffy, about 2 minutes. 3. Add the cornflour and ...

1. Place the chicken feet, onion, garlic, celery, thyme, bay leaf and water in a large saucepan and bring to a simmer. Cook for 30 minutes, or until soft and the meat pulls away from the bone easily.