Eten & Wijn
Woolworths TASTE

Woolworths TASTE September 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

1 min.
get grilling

SERVING SUGGESTIONS Pork rashers on the braai: Bring pork rashers to room temperature for more succulence before braaiing. Season with salt, pepper and your favourite braai spice while cooking. Braai for 6–8 minutes over hot coals, turning every 2 minutes. Move them further away from intense heat and braai until crispy, taking care not to overcook. Serve with mielies and grilled leeks or roosterkoek. Saratoga pork chops with samp and apple compte: Remove the skin and bone from the pork chops. Shape the medallions into rounds, wrap a rasher of streaky bacon around the outside and secure with a skewer. Season with salt, pepper and braai spice and braai over medium hot coals, using a rosemary sprig to baste with olive oil and lime juice. Serve with samp and beans and an…

3 min.
what makes a real braai?

BEFORE I DISCOVERED FOOD MAGAZINES, before the interwebs made it to Africa, everything I learned about how to braai I learned from my friend Lisa. “When braai is in your blood you will try to take it with you wherever you are in the world” Lisa and I met at university, while working on the student newspaper, and became close over, among other things, her appreciation for my mother’s cooking. I was still living at home at the time and we had an editorial committee meeting at my house one evening, for which my mother made lamb burgers stuffed into pita breads with home-made tzatziki. For me, there was nothing remarkable about those burgers, having been spoiled by my mother’s cooking standards, but Lisa talks about those pita burgers to this day,…

1 min.
the team says

“My foolproof malva pud. It’s a family favourite – my brother-in-law Divan actually checks via WhatsApp to make sure I’m making it before they accept the invitation!” – Liesl Nicholson “Lamb chops, always lamb chops. And they must be LOIN chops, and they must be bashed around in a bag with lemon, garlic and rosemary and left to marinate. And then they must be braaied in a stack on a skewer, fat side down, before being grilled quickly on each side for a crispy-edged, perfectly pink and juicy result.” – Kate Wilson “It’s not fancy, but braaied slices of brinjal topped with Greek yoghurt and coriander are a quick win!” – Kelly Cloete “Potato salad made with good-quality mayo, a little Dijon mustard, and a splash of vinegar. I also do a warm…

1 min.
winning reader

This month’s winning reader is Fatima Branchina de Abreu, who posted her kitchen triumph on the TASTE recipe club on Facebook. “I tried out the triple-green creamed spinach recipe from the July issue of TASTE magazine. I added the optional Parmesan – it was delicious.” FATIMA WINS A HARTENBERG WINE HAMPER TO THE VALUE OF R500, PLUS A WOOLIES GIFT CARD WORTH R500 CONGRATS, FATIMA! Hartenberg Wine Estate is known as the home of Shiraz – it won two gold medals at the recent Syrah du Monde awards. Our winning reader takes home a bottle of the Reserve Collection Merlot, Reserve Collection Chardonnay and Signature Series Shiraz. How to enter Try a recipe from a recent TASTE magazine and tell us how it went! Email us with a progress report at taste@newmedia.co.za, post…

1 min.

BRAAI HARD So you think you have the best braaibroodjie recipe? Have you tried adding Abigail’s secret ingredient? In September, we’ll be sharing our ultimate recipes for everything from potjie to chakalaka, kebabs to potato salad. Get ready to overhaul your braai menu, friends. RECIPE CHALLENGE Ready, steady, cook! It’s heritage month in the TASTE recipe club on Facebook, and we’re challenging our members to cook a proudly South African dish. Share a pic of your handiwork, and you could win a R500 Woolies voucher. To join the club, search “TASTE recipe club” on Facebook, or click the “Join group” button on our Facebook page. ICE DREAMS Whether you’re game to make your own brown butter ice-cream sandwiches from scratch, or just need a clever way to turn readymade ice cream into something that resembles…

1 min.
subscribe & win

WIN! Opinel knives were born in Chambéry in the heart of the French Alps in 1890 and they’re still made in exactly the same way by the fourth generation of the Opinel family. The simplicity and functionality of their design made them instantly popular, adding style and function to any kitchen, and this endures today. The wood used to make the handles is sourced from sustainably managed French forests, stained using a water-based stain and varnished to protect against moisture, while the blades are made from high-quality stainless steel. awesometools.co.za A NEW EASY WAY TO GET YOUR ISSUE Want to get the subscribers’ discount, but don’t want to wait for the postman? TASTE subscribers can now choose to collect their magazine from Woolworths Food and selected stores in main centres. You must be…