When her roommate suggested a 28 day salad eating challenge, our online editor Annzra Denita Naidoo saw it as an opportunity to get more veggies in her weekly meals. Thus began her spring of salads.

This season offers an abundance of fruit and vegetables to inspire your cooking. From juicy melons and succulent stone fruit to crisp baby marrow and tender asparagus, each ingredient invites ...

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

Delightfully fresh and delicate, tomato water is a next-level treat for all lovers of this wonderful and endlessly versatile ...

From the moment we arrived at Mhondoro Safari Lodge, situated in the breathtaking Welgevonden Game Reserve in Limpopo’s Waterberg, the hospitality team rolled out the red carpet, making us feel like ...

Discover how to elevate everyday meals with two easy recipes featuring Wellington's sweet chilli sauce: creamy sweet chilli ...

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

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

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 ...

Preheat the oven to 180°C. Line a muffin tray with cupcake cases. Using an electric beater, beat the butter with the caster sugar until pale and fluffy. Sift in the flour and baking powder and ...

Parmigiano Reggiano is the undisputed MVP of hard cheeses. Wondering why it’s so delicious? It’s crafted using methods ...

1. Heat the ghee in a large saucepan over a medium heat. Add the onion and sauté until soft. 2. In a mortar and pestle, pound the garlic, ginger, chillies, coriander, cumin and green cardamom until a ...