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Woolworths TASTE

Woolworths TASTE January/ February 2021

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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

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South Africa
New Media A Division of Media 24 (Pty) Ltd
7 Issues

in this issue

3 min.
starting over...

ONE DAY, WHEN MY DAUGHTER IS OLD ENOUGH to understand the gravitas of it (but not so old that she’ll just roll her eyes at me) I will tell her that when she was three years old the world became a completely different place, almost overnight. She already coughs into her elbow and reminds me to put on a mask when we leave the house. The other day I overheard her “salitising” her dolls’ hands before they went to the “ballet studio”. These things are a normal part of her life now, while other “normal” things have become strange. I took her into Woolies recently and she was overjoyed by the novelty of it. (I was less overjoyed as she now weighs 20 kg and probably shouldn’t be sitting in a…

1 min.
what’s your “reset” recipe after you’ve overindulged?

“I make a great green smoothie every morning with all the lovely greens: spinach, celery, cucumber, avo, lemon juice, ginger and coconut water.” – Tharien Nel “I go crazy with veggie stir-fries. They’re the easiest way to eat a lot of veggies in a hurry – especially if you buy the pre-chopped packs from Woolies – and feel light and fresh. I add loads of fresh ginger and garlic, fresh pineapple, rice vinegar and lots of soya sauce.” – Katharine Pope “A quick-and-easy salad is my go-to. Shaved fennel, mint and spring onion dressed with lime juice, olive oil, ginger and salt and pepper. Then I toss that all together with some avocado or canned tuna.” – Keletso Motau “I try to get as much veg in as I can – a Thai…

1 min.
what you said

WINNING LETTER My husband and I were supposed to get married in September but with COVID restrictions we couldn’t. So we did a lovely lockdown ceremony in July. Since then I’ve been buying TASTE magazine to get some dinner inspiration, as coming up with a new meal each night can be a hack. I made TASTE’s sausage bake (above) from the lockdown edition (June 2020) one night and my hubby said it’s the best thing I’ve ever made for him! Thank you TASTE, keep the recipes coming! – Tayla Burger Congratulations Tayla! You win a magnum of Le Lude Brut 2013 worth R1 500, plus a R500 Woolies gift card! COME DINE WITH TASTE I have just won season 6, episode 2 of the South African series Come Dine with Me. I was not…

1 min.

VALENTINE'S DAY FOR ALL The past year has made us appreciate the people we love more than ever. So think of small ways to make them feel special this Valentine’s Day, like baking something they’ll really appreciate. Sure, Keletso Motau is making insanely good roasted white chocolate blondies for those with a sweet tooth (and no diabetes), but Abigail Donnelly has a recipe for carb-conscious biscuits for the banter in your life and brownies for those who can’t stomach gluten. We have outrageously good steak recipes for carnivorous types and the ultimate handmade vegan burger for your plant-based partner. FOOD FIGHT: WHO GIVES A TOSS? January may be the only month in which we truly embrace salad. If for no other reason than because it’s often too hot to cook! But how do…

7 min.
dinner plans

BEEF-AND-BOVRIL MEATBALLS Serves 4 EASY GREAT VALUE Preparation: 15 minutes Cooking: 35 minutes beef mince 500 gparsley 2 T, choppedonion 1, grated free-range egg 1breadcrumbs 50 gsea salt and white pepper, to tasteoil, for fryingmashed potato, for serving For the gravy: onions 2, quarteredBovril 1 Twater 1 cup 1 To make the meatballs, mix the mince, parsley, onion, egg, breadcrumbs and seasoning. Roll into small balls, approximately 5 cm in size. Heat the oil in a large pan. Cook the meatballs in batches over a medium heat. Cover with foil to keep warm. 2 To make the gravy, cook the onions in the same pan until golden brown. Add the Bovril and water. Simmer for 5 minutes. 3 To serve, spoon the meatballs into bowls, spoon over the gravy and mashed potato. Cook’s note: Cover halved…

3 min.
nuts about almonds

WELCOME TO THE WORLD OF ALMONDS So, you love to snack on almonds, the question is do you know where they come from? Woolies carefully sources its non-pareil supreme almonds from California. Due to California’s ideal Mediterranean-like climate, it supplies over 70% of the world’s almonds. Woolies’ almonds come from farms that make use of green farming methods – they’re 100% solar-powered, and the farmers are continuously looking for new ways to reduce ground water usage. Almonds are sourced from multiple growers and in a variety of sizes and grades to ensure consistent quality. To ensure freshness, Woolies’ almonds are vacuum-packed at the source. Raw almonds are delivered in bulk from California, then sorted, screened and packed. The almonds pass through several sorting steps using electronic and mechanical sorting equipment to…