At Tantalise My Taste Buds, we are passionate about sharing flavorsome, foolproof recipes cooked from scratch and based in our culinary traditions. We believe that creating delicious, wholesome meals shouldn’t be complicated, whether you’re cooking for yourself or loved ones. Our recipes use fresh, easily available ingredients to balance nutrition and taste—because life’s too short for unhealthy, processed food!
Beyond food, we are advocates of slow, responsible travel. We encourage cultural connections through local cuisine, valuing the experiences that travel brings without harming the environment or the people we meet along the way.
Mindful living is at the heart of everything we do. Our journey to health isn’t just about food—it’s about maintaining a healthy body, mind, and spirit. We share personal stories of wellness and small lifestyle changes that can make a big difference, especially for those managing conditions like rheumatoid arthritis.
Meet the Team
Razena
My years living as an expatriate in the Middle East have deepened my appreciation for Cape Malay heritage and cuisine. Rooted in resilience, these traditions are central to our community. Now, I’m excited to share these recipes and stories with you!
Simone
With a background in travel and hospitality, I’m passionate about showcasing Cape Town’s vibrant culture, food, and community through tours and photography. I capture the beauty of this city and love sharing it with visitors from around the world.
Our Readers
Tantalise My Taste Buds is a community for those who seek authenticity in food and travel. We bring you well-researched recipes, travel insights, and mindful living tips through storytelling and captivating images. We invite you to join us on this journey of flavor and discovery.
If any of the recipes or travel tips appeal to you and would love to keep in touch please like our Facebook, Twitter, Pinterest and Instagram for more updates. To get new recipes and travel tips delivered straight to your inbox, join our club and subscribe to Tantalise My Taste Buds via the sign up box.
Hi there
I just wondered if you had a cook book I could buy? Would love to give one as a gift to my partner as he loves your recipes!
Only the free ebook for now, but if you subscribe to our mailing list via the signup box on the right hand side of the page, we can keep you informed when it becomes available 🙂
would love a malay curry recipe olease Warm regards,
ARLENE CAPE TOWN SOUTH AFRICA
Hi Arlene. You can search for Cape Malay lamb curry recipe in the search bar on the top of the page and it will take you straight to the recipe.
Hi there.
Thanks for this Website and beautifully written articles and like you. I Love Food!
I don’t know if I’m barking up the wrong tree but if I don’t ask then I’ll never know.
My nephew and I have been on this quest to find out about our ancestors for the last couple of months but frankly the more we research the more confusing it becomes. Apparently there’s a German connection, then Wales and then Scottish . I’m so confused.
It was by pure chance that I came across your article about your ancestors , and you mentioned the surname Heugh
and I wondered if you could help.
But first allow me to introduce myself . My name is Carl Heugh. Son of Raymond Heugh and Hilda. Growing up my dad never spoke much about family. All I remember as young kid visiting a family member in Sybrand Park (I think. I could be very wrong about location because i was about 10) where they slaughtered a sheep. in my lifetime I can only recall visiting his family on 3 occasions. The other occasion was in Grassy Park visiting an uncle Michael .
For some reason . Now I would like to find out more and reunite with long lost family .
I do recall my dad mentioning growing up in Hartfield village with his mom Johanna Mary Robertson (MAIDEN surname is Heugh ).
I could trace my Grandmother DOB the 2.2 1925 but couldn’t trace her father Christian Heugh records. There’s so many. I didn’t know which one was her father.
Anyway, Let’s leave it there for now. instead of me going off with information that has no affiliation with you.
If you perhaps have any information that could help me that would greatly appreciated.
Regards
Hi
Need advice and help! Want to do one food walk and which would you suggest in Istanbul? I am a vegetarian!
Thank you
Hi there
All the Culinary Backstreets food tours have meat on them but many of the stops have options suitable for vegetarians. Always mention your dietary requirements so that they can accommodate where required.
The tours with the most vegetarian options are possibly the Born on the Bosphorus tour or Culinary Backstreets of the Bazaar Quarter. The Culinary Backstreets tour post has all the tours listed for you to decide. https://www.tantalisemytastebuds.com/culinary-backstreets-tour-istanbul/
Dear Razena
You may not remember me Asa Martin Allenby Drive Retreat.
I was friends with lovely mother and knew your father as well.
Your parents Feriel & Amien Schroeder,your mum had a hairdresser in Retreat.
Your mum came to visit me when I lived in Sydney Australia.
Only respond if you are that Razena shukran for listening
Aunty Asa, I have been thinking of you for the past few months! I’m so happy to hear from you. I had wondered how I could contact you and if you’d even remember me. Of course I remember you! My mother loved you and always spoke of you with a smile on her face.
Hi Razena I need a good tip I’m always on the lookout for a lovely koesister recipe as I do make and doughnuts , but pls advise I’ve made koesister awhile ago and I don’t like a oily koesister how can I prevent this also I do remove and shake off the excess oil then lay them on roller towel for a few hrs , also don’t film my surface scared will also get oily koesister pls advise , Shukran
Anything fried is going to be oily. But the consistency of the dough and the heat of the oil makes a difference in how much oil it sucks up. If the oil is too cold it tends to suck up more. I usually check if the oil is hot enough by putting the back of a wooden spoon into it. If I see bubbles it’s usually hot enough to fry the dough. I also don’t use flour when I’m shaping the balls. I hate how it makes the oil foamy after a few batches. That’s why I use the clingfilm and oil. It doesn’t make it more oily since it’s going into it later anyway.
Beautiful blog…
Thank you 🙂