Need quick, crowd-pleasing treats for the next school bake sale or ‘treat Friday’? Here are five of our favourite easy bakes that are sure to be a hit!

What will 2025 bring on the food front? TASTE food director Abigail Donnelly looks into her crystal ball and picks the 13 ...

Did the new year inspire you to eat better or where you still obsessed with sweet treats from the festive season? The answers ...

If you’re going through the tempestuous time known as perimenopause, you may want to consider increasing your protein intake.

Whether you’re an established non-drinker or new to the sober-curious path, you’re probably looking for something tasty to go ...

1. Preheat the oven to 200°C (180°C fan-forced). 2. Smear chicken – Mix all the lemon garlic butter ingredients together in a bowl. Loosen the chicken skin to create pockets. Smear about ...

4 x 180 g salmon fillets, skin on or of For the dredge: 1 egg 2 tsp dijon mustard For the double crunch crumb: ½ cup (30 g) panko breadcrumbs 3 tbsp finely grated parmesan 4 tbsp extra-virgin olive ...

1. Cook pasta – Bring a large pot* of water to the boil. Add the salt and cook the pasta according to the packet directions. Just before draining, scoop out a mugful of the pasta cooking water. Drain ...

20 g dried porcini mushrooms, pieces or slices 1.5 litres low-salt chicken stock (be sure to use low-salt) 1 tbsp olive oil 1 kg duck marylands (about 4) 1 brown onion, roughly chopped 1 celery stalk, ...

1. Marinate chicken – Mix the marinade ingredients in a large bowl. Add the chicken and toss to coat well. Marinate for at least 3 hours, preferably overnight. (Reserve the bowl with any left-over ...

1 Preheat the oven to 180°C. 2 Mix all ingredients together and shape into small balls of about 6 cm in size. Place on a baking tray and bake for 20 minutes. Serve with roasted garlic aioli. 3 To make ...