How to cook like a pro
From shucking oysters and de-pipping pomegranates to sharpening a knife faster than
Gordon Ramsay can say the F-word, the Taste team will show you how to master the
finer tricks of the chef's trade. Want to know how to do something?
and we'll answer it here.
All in a day's work
To celebrate 10 years of making a difference, the Woolworths Trust recently helped brighten the lives of a group of toddlers in Cape Town’s Mitchell’s Plain
Debone a trout
Deboning trout is not for the faint hearted, we demonstrate the correct way to debone a whole trout and serve it spice-rubbed and stuffed.
Follow the steps and you'll get it right the first time. For the text version of this recipe (which you can add to your online recipe book), click the link: spice-rubbed and stuffed whole roasted trout
We also have some great easy fish recipes here.
conversion table ½ t = 2 ml
1 t = 5 ml
1 T = 15 ml
½ cup = 125 ml
1 cup = 250 ml
Fahrenheit - Celsius Subtract 32, then multiply by 0.56
Celsius - Fahrenheit
Multiply by 1.8, then add 32