Heat oil in hot wok and place breasts skin side down. Cook until golden brown and crisp. Turn breasts over and cook until golden brown (The duck must not be overcooked as it is meant to be served rare ...

1. Heat 2 jaffle irons over hot coals or a gas flame. 2. Slice the hot cross buns in half, spread the marmalade onto half the bases and top with grated cheese. 3. Hollow out the remaining bases ...

Make your Easter table a cornucopia of treats with Abigail Donnelly’s seasonal menu, featuring all the celebration ...

You’ve probably heard of mindful, intuitive and somatic eating lately. But what do they mean? And do they overlap? We spoke to some local experts to find out.

1. Heat the oil in a large saucepan. Add the popcorn kernels and allow to sizzle a bit before covering with a lid. A glass lid would be ideal so that you can observe the popcorn. 2. Pop for 5 minutes ...

1. Bring a large saucepan of water to the boil and add 2 T salt. Cook the lasagne sheets in batches for 8 minutes per batch, stirring continually to prevent them from sticking together. Lay the cooked ...

With summer transitioning into autumn, March is a month of change. But one thing that remains constant is your desire for great meal inspo. The 10 most popular recipes of the month cover Ramadan, meal ...

Available in regular and halaal options, Woolworths’ beech wood smoked pastrami is versatile pastrami is perfect for ...

1. Preheat the oven to 180°C. Combine the biscuits and butter in a mixing bowl until the biscuits are evenly coated. 2. Press the mixture firmly into the base and up the sides of a 23 cm tart tin.