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Woolworths TASTE

Woolworths TASTE November 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

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South Africa
New Media Publishing
11 Issues

in this issue

1 min.
chin chin and win with le lude

Nestled beneath the Franschhoek mountains, Le Lude has been making world-class Méthode Cap Classiques since 2015. Every aspect is considered, from the traditional méthode Champenoise technique to the unique shape of the bottle. Both the Brut and Brut Rosé pair well with savoury snacks, cheese and sweet treats. With delightful notes of citrus fruit, pear, white flowers, honey, dried figs and nougat, Le Lude is the perfect anytime bubbly. THE PRIZE: One TASTE reader will win a two-night stay for four people at Le Lude’s Lily Pond House in Franschhoek, where they will be greeted with Le Lude Brut and Rosé on arrival, and accommodation stocked with fresh fruit and daily supplies. The prize also includes a guided cellar tour with winemaker Emma Bruwer, canapés and lunch at the Orangerie restaurant. QUESTION:…

3 min.
the best thing is sliced bread

SANDWICHES ARE HAVING A MOMENT. Frankly, they’ve never been out of the moment for me, but they’ve been badly maligned in the last few years thanks to Banting, paleo, low-carb, keto … (fill in your deprivation label of choice here). Thanks to the carb police, I do admit to feeling a twinge of guilt if I give Holly a peanut butter sandwich for her lunch. I scan pictures of her playgroup sitting at their little table – one three-year-old has never had any sugar, the twins will eat hard-boiled eggs! What have I done wrong? Already?! “A sandwich is really the ultimate fast food; and sometimes that is just what you need” But my rational self knows that bread is not the enemy. And in fact, perusing the top 50 nominees of…

1 min.
the team says

“La Tête’s fish sandwich! Freshly fried battered fish on sourdough with home-made tartare sauce? It doesn’t get any better than that.” – Amy Ebedes “Pastrami on rye with lots of sauerkraut, mustard and pickles, as served by Katz’s Deli in New York.” – Lynda Ingham-Brown “An old-fashioned toasted Cheddar cheese and raw onion cooked in a Le Creuset cast-iron pan with plenty of butter. With HP sauce or Mrs Ball’s hot chutney on the side to dip the crusts into.” – Abigail Donnelly “A smashed avo open sandwich on sourdough topped with a fried egg. I sometimes add balsamic roasted tomatoes and rocket.” – Yvette Samaai “Tuna mayonnaise with all the trimmings. Made by my mother.” – Kate Wilson “Toasted rye sourdough with Cheddar, caramelised onion and cured meat, such as coppa – yum!”…

1 min.
winning reader

This month’s winning reader is Gerda Janse Van Vuuren, who posted her near-identical version of last month’s roast asparagus and halloumi on Turkish rice pilau on the TASTE Recipe Club on Facebook (far right). “I used leftover basmati rice so maybe it won’t taste as close as dammit…” We think you deserve extra marks for cleverly using leftover rice, Gerda. GERDA WINS A BOTTLE OF NICOLAS FEUILLATTE CHAMPAGNE, PLUS A WOOLIES GIFT CARD WORTH R500. CHEERS! Champagne Nicholas Feuillatte's latest spring edition of the Réserve Exclusive Brut Rosé is inspired by the famous sakura (cherry blossom) season in Japan, when life is renewed, flowers are in bud and the senses are awakened. How to enter Try a recipe from a recent TASTE magazine and tell us how it went! Email us with a…

1 min.

THE BEST THING WITH SLICED BREAD Sarmie, sando, sarnie, zarm … We don’t care what anyone says, you can live on sandwiches alone. And wouldn’t it be great? Visit taste.co.za/recipe-guide/sandwich/ for all our favourite ways to stack 'em. WANT A WEEKLY RECIPE FIX? Who wouldn’t? Want to take the slog out of meal planning? Get behind-the-scenes inspo from the TASTE kitchen? Climb off the schnitzel-lasagne treadmill? We feel you. The TASTE newsletter serves you seasonal recipes, weeknight hacks and insider tips just when you need them, every single week. Sign up for all the free food advice your hungry heart desires at taste.co.za. Do it now. JOIN THE CLUB “The bobotie from the latest TASTE magazine. Different and delicious.”– Karen Harris What are you making from this month’s issue? Don’t forget to share it in the…

1 min.
subscribe & win

WIN! Le Creuset introduces the Cocotte Every – a versatile new piece that can be used every day, by everyone, for nearly every type of dish. Made from enamelled cast iron, the 18 cm Cocotte Every features an additional stoneware lid inside that can be removed to be used as a standard casserole. Its special design applies uniform heat and prevents foamy boil-over, making it ideal for cooking rice, grains, and so much more. lecreuset.co.za FOUR EASY WAYS TO SUBSCRIBE 1. Call 087 405 2005 2. SMS “Subs Tast” to 40573 (R1 per SMS) 3. EMAIL subs@magsathome.co.za. 4. For digital subscriptions, visit zinio.com or magzter.com. For digital and print, visit magsathome.co.za. *Offer limited to SA; ends 24 November 2019. Please allow time for processing and delivery. Please call 021 045 1809 for international subscription rates.…