As South Africans, we may braai all year round but our braai game definitely ramps up when it’s spring. This special issue of ...

It’s been in our kitchens for generations, but sorghum isn’t stuck in the past. From ting ya mabele to Black Forest brownie ...

From creamy potato salad to sweet-and-spicy chakalaka, everyone has a non-negotiable braai side. Here are 10 of the most ...

1 Preheat the oven to 175°C and grease two round 20 cm cake tins and line with baking paper. 2. Beat the egg whites and 1⁄2 t baking powder until stiff, then set aside. 3. Using a stand mixer, beat ...

1. Preheat the oven to 180°C. Line an approximately 28 x 20 cm baking tray with baking paper. 2. Beat the butter and sugar together until pale. Beat in the eggs one at a time, then fold in the ...

1. Preheat the oven to 150°C. Beat the egg yolks, whole eggs and icing sugar for 3 minutes. 2. Simmer the honey for 5–8 minutes and pour into the egg mixture in a thread. Whip until pale and thick.

1. Preheat the oven to 170°C. Place the sugar and water into a pan and gently shake the pan to combine. Cook over a gentle heat without stirring until golden and the sugar has melted. Carefully divide ...

1. To make the butter, place the flower petals in a mortar and pestle and crush until half-chunky, half-smooth in texture. Fold the crushed petals into the butter. Set aside until ready to serve. 2.

1. Heat the oil in a pan. Fry the plantain until golden brown, turning a few times to prevent burning. Arrange on a plate with the sliced mangoes. 2. To make the ricotta, line a fine- mesh strainer ...

1. Preheat the oven to 120°C and line a large baking tray with baking paper. 2. Beat the egg whites until foamy using a stand mixer, then add the sugar in batches and beat until the meringue is very ...

1. Slice the focaccia in half and drizzle both sides with extra virgin olive oil. Spread a spoonful of pistachio paste onto the focaccia. 2. Fold the mortadella in layers, place onto the focaccia and ...

We see your hot chocolate, and raise you Khanya Mzongwana's tahini hot chocolate, complete with a sesame-sugar rim! The tahini adds a nutty, creamy flavour and also gives the drink a velvety texture.