KitchenAid has recently announced its new colour for 2026 – and we think it’s super cool. Meet Spearmint: The 2026 colour bringing your space to life KitchenAid has revealed its colour for 2026: Spearmint. This mint-green is meant to refresh your space, bringing a clean, crisp and invigorating colour to your kitchen. Not only is the new stand mixer a fresh colour, but it has a luxuriously soft, sandy feel to it – indulging your playful side and lifting your mood while you whip up your next bake. For this year’s colour, we were driven by a desire to refresh…
We’ve all been there: a hopeful bunch of bananas on the counter that turns spotty almost overnight. Before you sigh and reach for the bin, pause. Those speckled…
When time is short but you’re craving something comforting, this quick baby marrow pasta comes to the rescue. It’s a fuss-free bowl of goodness! Thin ribbons of baby marrow soften gently in olive oil with a touch of garlic, turning silky and tender while still holding their fresh flavour. Tossed through hot pasta with a squeeze of lemon and a handful of grated Parmesan, the result is bright, creamy (without needing cream) and beautifully balanced. A scatter of fresh herbs adds a final lift. It’s the kind of effortless dish that feels light yet satisfying – perfect for a laid-back…
Joburg’s culinary scene has long since made a name for itself, not only throughout the country and across Africa, but on the international stage, too. From new fine…
If you’ve been tempted by those sculptural mushrooms at your local market, this is your sign to take them home. Blue oyster and lion’s mane may both fall under the “exotic” umbrella, but in the kitchen they behave very differently. Once you know how each cooks, you’ll reach for them with confidence. Here’s what sets them apart – and how to make them shine. Flavour and texture Blue oyster mushrooms are soft and elegant, with rippled caps in shades of blue-grey. Their flavour is gently savoury with a subtle umami depth. Cooked quickly, the edges turn crisp while the centres…
Beef empanadas are favourites throughout Spain and Latin America. Their delicious flavours and flaky pastry shells have led them to become beloved worldwide. These make delicious appetisers or…
“An apple a day keeps the doctor away” – 19th Century Proverb Apples aren’t only nutritious on their own – packed with fibre, vitamin C, and antioxidants – but also create the tastiest pies, crumbles, cakes, and chutneys. However, they do come with a slight warning: their seeds can be toxic. Begging the question, “Do apples have to be cored and de-pitted before consuming them?”. Are apple seeds safe to eat? The short answer is no. But this depends on a few factors. Apple seeds contain low amounts of a compound called amygdalin. When seeds are chewed or crushed and ingested, amygdalin reacts…
If there’s one dessert that truly tastes like home, it’s milk tart. So it’s only fitting that on 27 February, we celebrate National Milk Tart Day. Often dubbed…
Ever found a forgotten slab of chocolate, excited at the recipe prospects, only to see that it’s developed a strange sci-fi-like white film? Yeah, me too. Not only is it a bummer, but it also makes you wonder whether it’s safe to eat at all. Here’s how it impacts the taste and safety of that slab. What is it? Although those streaks and patches might look suspicious, they aren’t – and you should not panic, or chuck it. That white patch is what’s called, in the world of chocolatiering, “bloom”. It does not mean the chocolate has gone bad,…
Bright, rustic and elegantly simple, this seasonal pasta celebrates summer’s juiciest tomatoes and creamy goat’s cheese. “Paglia e fieno,” meaning straw and hay, refers to the contrasting green…