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

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 ...

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 ...

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

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 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 ...

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

1. Preheat the oven to 180°C. Remove the kernels from the corn cobs. Heat the oil and butter in a large ovenproof frying pan. 2. Add the onion and cook until soft and golden, then add the corn and ...

1. Place the beetroot in a large saucepan and cover with water. Bring to the boil and cook for 25–30 minutes or until a knife pierces them easily. Drain and allow to cool, then peel. Set aside until ...

1. Preheat the oven to 200°C. Place the sugar in a 22 cm ovenproof pan over a low heat and cook until light golden in colour. Do not stir. 2. Place the plums in the pan, cut side up. Unroll the pastry ...