Italian, Mexican, and Chinese are three of our best-loved cuisines. Food Editor Robyn Webb finds what’s been lost in translation, exploring the true essence of these global favorites. Italian 1.    Peperonata Makes 4 servings Serving size 1 cup Preparation time 20 minutes Cooking time 25 minutes ·         1 tbsp. olive oil ·         1/2 small onion, … Read more

Mexican 1.    Red Snapper Veracruz Makes 4 servings Serving size 4 oz. fish, about 1 cup vegetables Preparation time 15 minutes Cooking time 30 minutes o   Cooking spray o   2 tsp. olive oil o   1 small green bell pepper, cored, seeded, and diced (1 cup) o   1 medium onion, chopped (1 cup) o   3 garlic … Read more

Chinese 1.    Pepper Steak Makes 6 servings Serving size 2.5 oz. steak, 1/2 cup peppers Preparation time 5 minutes Cooking time 10 minutes ·         1 lb. flank steak ·         3 tbsp. lite soy sauce ·         1 tbsp. Chinese rice wine or dry sherry ·         2 tsp. cornstarch ·         1/2 tsp. sugar ·         11/2 tbsp. vegetable … Read more

Forget a limp pile of sad leaves on the edge of the plate. Our big, bold, beautiful recipes are full of flavor and perfectly filling, even for the picky men in your lives! So tuck in – these super salads are made to share… Thai-style mango and prawn salad Crisp, refreshing and colorful, this is … Read more

Mexican chicken salad Inspired by an American “chopped” salad, this easy assembly job is sure to become a summer favorite Hands-on time 15min. Serves 4 ·         2 skinless ready-cooked chicken breasts ·         2 fresh corn on the cobs, or 225g (8oz) corn kernels ·         125g (4oz) mature Cheddar cheese, coarsely grated ·         25g (1oz) jalapeno … Read more

Quinoa and halloumi salad Originally from South America, quinoa is packed with protein and absorbs flavors easily. You’ll turn to this tasty recipe time and time again. Hands-on time 15min. Cooking time about a large serving bowl. In a small jug, mix 25min. Serves 4 ·         200g (7oz) quinoa ·         150g (5oz) fresh or frozen … Read more

Master the basic recipes for risotto, Chinese chicken stock, and custard – and you can make six wonderful dishes with the addition of just a handful of ingredients and a few tweaks here and there. Creamy Herb Risotto It’s a delicious, value-for-money meal and making a great one is easier than you think. Sweet or … Read more

Chocolate And Berry Dessert Risotto Risotto is just as wonderful in a dessert. When mixed with rich chocolate and sweet berries, it’s simply divine. Serves 4  Prep time 5 minutes  Cooking time 45 minutes ·         3 cups milk ·         11/4 cups Arborio rice ·         1 cup heavy cream ·         1/3 cup sugar ·         1 teaspoon … Read more

Mushroom And Silken Tofu Noodle Soup Use the master stock as the base for this comforting bowl of noodle soup. Serves 4  Prep time 15 minutes  Cooking time 10 minutes ·         3 cups basic master stock ·         100 grams shiitake mushrooms ·         2 tablespoons soy sauce ·         1 (1-inch) piece ginger, sliced ·         1 teaspoon … Read more

Stirred custard Custard is the base for some favorite treats and it’s much tastier when it’s homemade. Master these simple steps to custard perfection! Makes 11/2 cups; Prep time 5 minutes; Cooking time 20 minutes ·         11/2 cups milk ·         2 tablespoons caster sugar, divided ·         1 vanilla bean, split lengthwise ·         4 egg yolks … Read more

Vanilla bean ice cream No ice cream maker? No problem! Just pour the chilled custard into a loaf pan, cover with foil, and freeze until a 1-inch ring freezes around the edges. Transfer to a chilled bowl and beat using an electric mixer to break up the ice particles. Return custard to pan and freeze … Read more

For Father’s Day, Pete-Goffe Wood took over the MasterChef SA kitchen at Nederburg to cook a man-sized meal for a pair of wine fans. Taste’s Abigail Donnelly was there to keep the boys in line The boys are back in town. Paarl, to be specific, Congregated at Nederburg’s awesomely outfitted MasterChef5A kitchen is the inimitable … Read more

Ceviche of panga, shaved fennel, avocado and preserved lemon Serves 4 Easy i Great Value Preparation 15 minutes Ingredients o   Panga 300g o   Extra virgin olive oil ½ cup, plus extra for drizzling o   Limes 4, juiced o   Preserved lemon 1 o   Avocado 1, peeled and finely diced chilli 1, finely chopped o   Capers 3T … Read more

Tarte tatin Serves 4 to 6 Easy• Great Value Preparation 20 minutes Cooking 30 minutes Ingredients o   Ready-made puff pastry 500 g o   Small red apples 12 o   Caster sugar 600g o   Unsalted butter 240g o   Crème fraîche 200 g Directions 1.    Preheat the oven to 200°C. Roll out the puff pastry and cut into … Read more

“Haul out that vintage pressure cooker from the back of the kitchen cupboard, give it a good dust and turn up the heat for some seriously good comfort-food cooking – the kind that delivers two-hour taste in 20 minutes flat” “I have vivid childhood memories of that very particular fizzing sound coming from the kitchen, … Read more

Sandalene’s Quick Chicken Pot “This is my wife’s favourite fall-back winter meal. Our son loves it and it’s really Easy to make.” Sandalene’s quick chicken pot Serves 2 to 4, Easy Great Value Preparation 20 minutes Cooking 35 minutes Ingredients ·         Small onion 1, peeled and chopped ·         Shallots 2, peeled and chopped ·         Celery … Read more

In her new memoir, magazine doyenne Jane Raphaely shares the story of her remarkable life. And here, exclusively for Taste, she shares the coveted recipe for her famous chicken soups, as much a tonic for the spirit as it is for the body Recognized as one of the Women of Our Time and recipient of … Read more

“My mom used to make this recipe for us in autumn when we were growing up in Germany. I love the combination of pancetta and leek. The cheese sauce adds extra indulgence.” Serves 4 Easy Great value Preparation: 10 minutes Cooking: 30 minutes Michaela Thomas’s creamy leek ·         Baby leeks 8 ·         Pancetta or bacon … Read more

We asked you for your all-time favorite restaurant meals. Here, your dishes to dine for The winner “I had to fight off my carnivorous husband from taking too many bites from my dish and ended up literally licking my plate clean” – Kay Horn, Cape Town Bizerca Bistro’s butternut gnocchi with fresh tomato coulis Serves … Read more

While fancy biscuits and elaborate cakes may make her heart beat faster, it’s the humble rusk that tugs at Sam Woulidge’s Heartstrings My fondest memories of my Aunty Elaine, or Tannie Laina as I called her, are of cuddling up in her bed on cold Port Elizabeth mornings when I was about six years old. … Read more