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 ...

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, ...

1. Grind the sorghum In a blender or food processor. I prefer not to grind it too fine, to give the dish a little more texture. 2. Pour the ground sorghum into a glass bowl or jug, add the water and ...

1. Remove the husks from the mielies, keeping them whole, and place in water. Grate the kernels off the cobs and set aside the cobs. 2. Mix the grated corn kernels, flour, baking powder, salt and ...