Eten & Wijn
Woolworths TASTE

Woolworths TASTE August 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
Meer lezen
€ 1,94(Incl. btw)
€ 21,31(Incl. btw)
11 Edities

in deze editie

3 min.
never say never

THE LIST OF THINGS I’ve never cooked, and which I really should have by now, is quite long I’m ashamed to say. This is partly out of habit, but also common sense. I know my customers. And by customers I mean one Salad-Dodging husband, one fickle toddler and a wannabe vegan stepson. There is no point mastering Thomas Keller’s next-level ratatouille if two out of three of them will refuse to eat it. (Note: I did once make his French Laundry version, made famous in Pixar’s movie, but this was many years ago when I had three hours to roast peppers, sweat onions, reduce sauce and arrange meticulously sliced vegetables in perfect overlapping layers. Those days are gone.) “Baking is messy, it’s a schlep – but it’s also the stuff of…

1 min.
the team says

“Freshly pulled mozzarella from Italy served with ice-cold melon, salty slices of Parma ham just cut off the leg, and a drizzle of extra olive oil – the kind that gets you in the back of the throat.” – Abigail Donnelly “Tamarind – when I can find it – and fish sauce. It’s great for curries and kimchi.” – Amy Ebedes “Chermoula paste! I toss it through roast veg and couscous or spread it on frozen hake fillets and bake for 15 minutes for a quick dinner.” – Kelly Cloete “Smoked Spanish paprika adds so much depth to everything from eggs to soup. I make it into a flavoured oil with garlic, chilli and tomato paste, and use it to marinate blistered tomatoes to eat with crusty bread and Woolworths’ new Ayrshire ricotta.”…

1 min.
winning letter

I thoroughly enjoyed a silky Asian butternut soup with prawn toast tonight, thanks to your tasty recipe in TASTE’s June issue. My hubby is not partial to chicken frikkadels so I left them out very successfully. The dish has so much flavour and the prawn toast is reminiscent of those we ate in Chinese restaurants in London. – Nici Lovemore NICI WINS SIX BOTTLES OF FIRST LADY OR CAPE LADY CHARDONNAY FROM WARWICK WINE WORTH R600, PLUS A R500 WOOLIES GIFT CARD. WELL DONE! Situated in the Stellenbosch winelands, surrounded by the Simonsberg Mountains, Warwick Wine Estate has won many accolades. Its well-known First Lady Chardonnay has been known to convert even hardened Chardonnayphobes. It’s fresh and lemony and pairs well with pork belly or smoky fish with salsa. The Cape Lady…

1 min.

PASTA PARTY This month, we’re loving ourselves a bit of pasta. Make that a lot of pasta. From easy, cheesy bakes to slow-cooked ragùs and silky, home-made ribbons, head to taste.co.za/recipe-guide/pasta for the best ways to make the most of the last weeks of winter. JOIN THE CLUB! Share your latest TASTE creation, ask our team’s advice, and see what other readers are cooking on the TASTE Recipe Club on Facebook. Like this glorious brown butter, honey and garlic salmon (right) that reader Tokelo Kwena Matsepe recently made. Head to facebook.com/groups/TASTECommunity to join. HOW MANY WAYS CAN YOU HACK A SCHNITZEL? There’s nothing like a stash of schnitzels in your freezer to save your bacon, right? Our food stylists and food community weigh in with their best, game-changing ideas with chicken schnitzels, chicken katsu, and…

1 min.
subscribe & win

Known as the home of Shiraz, Zandvliet was one of the very first estates in South Africa to bottle the cultivar. Now, with more than 40 vintages under its belt, the wine estate’s focus on Shiraz earns it plenty of acclaim. The flagship Kalkveld Shiraz won a gold medal at the Old Mutual Trophy Wine Show this year, and received 93 points on the Top 10 Red Wines list. The wine is named after a single vineyard, with a unique limestone, pebble and clay soil structure, which perfectly complements the cultivar. On the nose, you’ll find plums, prunes and dark chocolate, and on the palate a hint of dark red fruit and smoky cigar. zandvliet.co.za *Offer limited to SA; ends 25 August 2019. Please allow time for processing and delivery.…

14 min.
new world order

“In Korea, small plates are known as banchan and are eaten with bowls of rice” JAPAN GRILLED BRINJAL AND BONITO Serves 4 EASY GREAT VALUE Preparation: 5 minutes Cooking: 20 minutes medium brinjals 4teriyaki sauce 4 Tfreshly squeezed lime juice 4 Tsesame oil 1 Tbonito flakes 1 T 1 Preheat the oven to 180°C. Place the brinjals directly on the oven racks. Bake for 45 minutes or until soft and wilted. 2 Cut the brinjals in half and drizzle with the teriyaki sauce, lime juice and sesame oil. Sprinkle over the bonito flakes. Cook’s note: Cook the brinjals in medium coals or over a gas flame, turning them until blackened and soft. CARB-CONCIOUS, FAT-CONSCIOUS, HEALTH-CONSCIOUS, DAIRY-FREE BBQ CHICKEN BALLS Serves 4 EASY GREAT VALUE Preparation: 15 minutes Cooking: 10 minutes, plus 30 minutes’ standing time chicken mince 300 gground Szechuan pepper 1 tground five-spice blend…