COOK WITH THE CHEFS Kayla-Ann Osborn’s South Coast rock mussels fresh from the sea 3 min 0 By Tony Jackman
THE CONVERSATION Ghanaians love rice – how smallholder farmers could harvest more of it with the help of machines 4 min 1 By The Conversation
IT’S A WRAP What’s cooking today: Braaied bacon-wrapped cheesy chicken breasts 2 min 0 By Tony Jackman
COOK WITH THE CHEFS David Higgs’ childhood fishcakes, just like his mom made them 3 min 0 By Tony Jackman
AIRFRYDAY What’s cooking today: The pros and cons of roasting vegetables in your air fryer 4 min 0 By Tony Jackman
THE CONVERSATION What is sugar and what would happen if I stopped eating it? A scientist explains 3 min 2 By Grace Marie Jones
FORTI’S CUCINA POVERA Brodetto and prawns alla diavola, perfect Italian Easter food 3 min 1 By Fortunato Mazzone
THE FOODIE’S WIFE In a pickle about keeping up with the Karoo’s domestic goddesses 4 min 5 By Diane Cassere
