From perfectly seared steaks to tender rotisserie chicken, the Weber Genesis gas braai is the ultimate tool for every braai enthusiast. With its advanced features, reliability, and ease of use, this ...

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.

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 ...

We’re seeing red with rhubarb everywhere – and it’s gone way beyond your gran’s rhubarb crumble. Chefs are using this ...

1. To make the pap, bring the water and butter to the boil in a large saucepan, then gradually add the maize meal and salt. Stir constantly until the maize meal is well combined and thick. 2. Cover ...

Defying trends and tidy classification, Ikoyi is one of London's top places to eat right now. Kate Wilson went to find out ...

1. To make the peri-peri sauce, preheat the oven to 180°C. Place the onions, peppers and garlic in a roasting pan, drizzle with olive oil, season and roast for 30–40 minutes, or until caramelised. 2.

1. To make the fermented pumpkin seeds, place all the ingredients in a non-reactive container. Cover and allow to stand at room temperature for 24 hours. 2. To make the layered butternut, peel and ...