No, you're not dreaming, and this is not the ghost of Christmas past, it is a printed issue. SURPRISE! It’s a little ...

Trying to hit that “30 plants a week” goal? Or just need inspiration to help you eat more fruit and veggies generally? We’ve ...

Want to be the most impressive guest at the bring-and-braai? You’re going to have to bring your A-game. Sure, you could stop ...

Perk up your baking repertoire (see what we did there?) with a shot of coffee and Abigail Donnelly’s recipes for espresso ...

Looking to make a flavoursome, caramelised tomato sauce for pasta in record time? All you need is a baking tray and a blender ...

Delightfully fresh and delicate, tomato water is a next-level treat for all lovers of this wonderful and endlessly versatile fruit. Khanya Mzongwana teaches us how to make our own – and suggests a few ...

Parmigiano Reggiano is the undisputed MVP of hard cheeses. Wondering why it’s so delicious? It’s crafted using methods perfected over nine centuries: Time-honoured techniques Natural fermentation An ...

Sure, you can pan-fry ostrich sausages and serve them with pap and gravy, or you can make rich ostrich-and-tomato rigatoni or ...

1. Layer the ingredients in 3–4 jars starting with the cucumber, then adding the remaining ingredients. Seal and chill. 2. Once ready to serve, shake the jar to combine the ingredients. Enjoy as is or ...

It's finally summer. As we wrap up the year, our attention turns to the summer activities we'll enjoy. From laid-back backyard braais to gathering the fam for Christmas lunch, time spent outdoors is ...

Having traced a brief history of one of South Africa’s favourite desserts, Khanya Mzongwana shares her top 10 tips for making ...