Personalised nutrition is an emerging trend that’s gaining popularity and TikTok views. But what is it and will it help you reach your goals?

Woolworths salami sticks are the perfect addition to any snack or meal. Whether you’re enjoying them on their own or adding ...

Gone are the days when your vegan friends were relegated to salads and sides while the meat lovers enjoyed juicy steaks and burgers. With Beyond Meat™, there’s now a plant-based option for every braai ...

Autumn brings a bountiful harvest of fresh, seasonal produce – from sweet potatoes and kale to figs and pears, each with ...

1. Place the beetroot in a large saucepan and cover with water. Bring to the boil and cook for 25–30 minutes or until a knife pierces them easily. Drain and allow to cool, then peel. Set aside until ...

1. Place the nuts in a dry pan and toast for 2–3 minutes until slightly golden. Remove from the pan and set aside to cool. 2. Heat the butter and oil in a saucepan with a lid over a medium-high heat, ...

1 x 500 g packet Woolworths peeled and cubed sweet potatoes 10 g coriander, chopped 2 t each Woolworths prepared chilli, garlic and ginger 2 lemons, zested and juiced sea salt and freshly ground black ...

1. Brush both sides of the trout with a little olive oil to prevent it from sticking to the grid. Place in a hinged braai grid 10 cm above moderate coals and braai for 25 minutes, turning the grid ...

1. To make the Béarnaise sauce, melt the butter in a small saucepan over a very low heat, then set aside. 2. Place the vinegar, water and shallots into another small saucepan, bring to the boil, then ...

1. To make the confit tomatoes, preheat the oven to 160°C. Place the cherry tomatoes and garlic in a deep baking dish, pour over the olive oil, sprinkle with the salt and thyme and roast for 11⁄2 ...

1. To make the peri-peri sauce, preheat the oven to 180°C. Place the onions, peppers and garlic in a roasting pan, drizzle with olive oil, season and roast for 30–40 minutes, or until caramelised. 2.

1. Preheat the oven to 200°C. Line a baking tray with baking paper and place the trout onto the paper. Lightly score the skin on both sides. 2. Season the cavity, then layer the lemon, dill, parsley ...