TASTE delves into the magic of the unassuming banana as fine-dining restaurants throughout South Africa opt for honeyed, creamy banana desserts to round off their menus.

1. Bring a large saucepan of salted water to a boil and cook the pasta until just al dente. Drain and reserve 1 cup of pasta cooking water. 2. Meanwhile, place the cubed rashers in a cold pan, then ...

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 ...

1. Heat the oil in a saucepan over a medium heat and sauté the onion, carrot and celery for 5–8 minutes, adding a splash of water or oil if it starts to scorch. Add the cabbage and stock cube and ...

1. Place the salt, vegetable oil, lemon juice and crushed garlic in a large mixing bowl and submerge the whole fish in the marinade. Marinate for at least 30 minutes. 2. Heat the oil in a skillet ...

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 ...