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Mad & Vin
Woolworths TASTE

Woolworths TASTE April 2019

Woolworths TASTE is a multi-award-winning magazine, with an annual frequency of 11 issues, which is produced by New Media Publishing as a flagship brand for South African retailer, Woolworths. Innovative in design and content, it presents more than 50 delicious recipes in each issue in an exquisitely photographed yet accessible way, showcasing the variety of top-quality food products offered by Woolworths alongside the abundant creativity within the South African food industry. Woolworths TASTE consistently offers credible, easy-to-use dining-in solutions and creative entertaining ideas, and also shares new developments in the culinary world, keeping readers informed about food trends and personalities. For more visit taste.co.za

South Africa
New Media Publishing
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15,83 kr.(Inkl. moms)
174,11 kr.(Inkl. moms)
11 Udgivelser

I denne udgave

2 min.
fire in the belly

Do you order pork belly whenever you see it on a menu but are way too scared to cook it at home? We thought so. But here’s the thing: pork belly is really easy to get right – it just needs long, slow cooking. Score the fat and season the meat generously with your spices of choice, then sit back and relax while it roasts in the oven or grills on the braai. (Yes, you really can cook that belly over the coals.) Affordable, versatile, packed with flavour – say hello to your next showstopping meal! sapork.co.za Serving suggestions CRISPY PORK BELLY BUNS Preheat the grill to 220°C. Score the skin of 1 kg unrolled pork belly. Generously rub with 2 t crushed juniper berries or Asian spice mix and sea salt. Drizzle…

2 min.
baskets at dawn

IF YOU READ my monthly ramblings you’ll know how much I treasure family traditions. I hoard rituals and happy memories the way I used to hoard Easter eggs as a child. I’d keep my stash in my wardrobe for weeks after the hunt – precious chocolate roosters and rabbits too beautiful to unwrap. Sometimes I kept them for so long that when I eventually did unwrap them, the chocolate had bloomed and was white and blotchy. But the last decade has seen such massive changes to our once little family that I’ve had to learn to embrace new traditions. I’ve had to learn to eat the chocolate in the moment. I’ve had to grow up. Nine years ago, my brother married his California girl and they had Declan, my Supermario and spaghetti-loving…

1 min.
the team says:

“My simple curry noodle salad is always a hit! The combination of curry and spice makes it so irresistibly good. Even friends who don’t usually go for pasta salad love it.” – Yvette Samaai “Mussels in a homemade, slow-cooked tomato sauce in the pizza oven with a dash of cream and hot-buttered sourdough toast dippers. The show of cooking it in the pizza oven was probably the best part.” – Hannah Lewry “I made Hannah Lewry’s roasted pumpkin with salsa verde for my sister’s book club. It got lots of oohs and aahs!” – Jacqueline Burgess “I get up very early to make a huge pavlova; it’s a ritual. If granadillas are in season, then I make a curd that I fold into plain double-cream yoghurt. Otherwise I top it with raspberries…

1 min.
winning letter

WOW! Taste team, you have done it again, inspired greatness from a mediocre home cook-cum-wannabe chef! My stepdaughter, who believes I can do ANYTHING in the kitchen, nonchalantly asked if I would make a wreath pavlova to end our Christmas lunch. With some trepidation I agreed, not wanting to disappoint her. I have never been able to successfully make meringue of any kind and resigned myself to the fact that after many attempts this was one thing I would never be able to do. (That and scones, which my late father said, if thrown, could seriously damage someone or something!) TASTE December 2018 to the rescue! The result? My meringues were gorgeous. The wreath pavlova was the pièce de résistance and was demolished with many oohs and aahs. Thank you…

1 min.

EASTER FEAST Haul out the stretchy pants – the eating starts here! Prepare yourself for a month of leisurely roasts, toasted hot cross buns and chocolate for breakfast. Visit taste.co.za/easter-recipes for inspiration, now! @ WWTaste ASK QUESTIONS AND SHARE YOUR ADVICE AT TASTE.CO.ZA/COMMUNITY-QUESTIONS . WOOLWORTHS TASTE TUBE Want to see the recipes on these pages come to life on video? Visit taste.co.za/tastetube to see how to make some of our favourite dishes from this issue. STAY CONNECTED! Have you signed up for our free weekly newsletter? Get supper suggestions, droolworthy videos and exclusive online competitions delivered to your inbox.Sign up at taste.co.za now.…

1 min.
subscribe & win

Situated in Stellenbosch, the beautiful Warwick Estate produces some of the region’s most awarded estate wines, including the Cape Lady range exclusively for Woolworths. The range includes Chardonnay, Sauvignon Blanc, Cabernet Sauvignon and the Cape Blend, made using Pinotage, Shiraz and Cabernet Sauvignon. Among this selection, you’ll find the perfect accompaniment to everything from chicken or steak, fresh off the braai, to calamari, salmon fish cakes, salads and pasta. Two lucky winners will each receive 24 bottles of Warwick Cape Lady wine, with a choice red or white wines, or a mixture of the two. *Offer limited to SA; ends 28 April 2019. Please allow time for processing and delivery. Please call 021 045 1809 for international subscription rates.…