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Woolworths TASTE

Woolworths TASTE January - February 2020

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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
SPECIAL: Get 40% OFF with code: JOY40
7 Issues

in this issue

1 min.
the food of love

SERVING SUGGESTION: Sprinkle 1 x 2.2–2.5 kg deboned pork leg with sea salt, ground black pepper, 2 t ground fennel and drizzle with olive oil. Rub into the meat. Place in a deep baking tray and add 3 cups plum or cranberry juice, 2 cups chicken stock, 2 chopped onions, 4 garlic cloves, 4 celery stalks, a fresh bouquet garni and 12–14 plums. Roast at 160°C for 3–4 hours, or until tender and cooked through. Serve with fennel fronds and the roast plums. Serve the leftovers in fried crispy wraps or wonton skins with sriracha mayo, cream cheese, a dash of fish sauce, red slaw and spring onions.…

3 min.
back to the future

FOOD TRENDS are like whodunnits, predictable to some, totally baffling to others. And in my world of metaphors, Abigail Donnelly is the Miss Marple of food trends – just with Hercule Poirot’s sense of style. Back in October I was about to leave for New York to attend the Folio Awards. It was my first time out of the country since The Toddler was born and I was unreasonably, annoyingly excited. While I was researching NY restaurants and scouring “best of” lists, Abi was shooting her ultimate Christmas menu and planning her trends story for this issue. She had lamb ribs with Romesco sauce in her planning notes. “Romesco sauce?” I thought. Quietly to myself, obviously. “Almonds and red peppers? Isn’t that supposed to go with fish?” A few days later, discussing…

1 min.
the team says

“Chilli con carne that we eat with tacos, rice, or roasted sweet potatoes for a couple of nights in a row. Delicious, and really quick to throw together.” – Jeanne Calitz “In summer, it’s always panzanella. With leftover sourdough, ripe tomatoes and herbs from the garden.” – Kate Wilson “Pasta with butter-roasted tomato sauce is my kitchen MVP (most valuable player).” – Jess Spiro “A toasted cheese sarmie. It can be breakfast, lunch, a light supper or a tasty nibble for hungry teens. For the adults I’d jazz it up by adding more cheese: Gruyère, Brie and the usual sharp Cheddar and a touch of Dijon mustard on Woolies’ crushed wheat sourdough.” – Liesl Nicholson “A simple take on a Niçoise salad with loads of veggies, boiled eggs, crunchy croutons and a quick home-made…

1 min.
winning reader

I absolutely loved making this delicious creation of yours in time for the Rugby World Cup final against England (far right). I thought that the jelly would be quite random but decided to make it for the gees. I was overjoyed at how delicious it was and how it complemented the flavour! – Raphaella Scholiadis RAPHAELLA WINS A MAGNUM OF LE LUDE BRUT ROSÉ 2013 WORTH R2 000, PLUS A R500 WOOLWORTHS GIFT CARD. Le Lude Estate in Franschhoek is home to world-class Méthode Cap Classiques, including this Brut Rosé Magnum. It's a blend of 19% Chardonnay, 69% Pinot Noir and 2% Pinot Meunier, with the Pinot Noir showing depth and richness. The grapes are picked by hand in the early mornings in summer to ensure a cool berry temperature during pressing.…

1 min.

HIT REFRESH The holidays might be over, but the new year brings a fresh start and renewed intentions. At taste.co.za, we’re discussing everything you need to start your year on a high note. Visit taste.co.za/recipe-guide/lunchbox-ideas/ for inspiration – we’re talking filling salads you actually want to eat using seasonal produce and clever ideas for lunchboxes and lunch al desko. CUE BINGE-WATCHING! Our YouTube channel is your front-row seat to the best videos on the web. youtube.com/user/Tastemagazine LET’S MAKE IT FACEBOOK OFFICIAL. If you’re not already following TASTE on social media, what are you doing? Become part of a huge online foodie community with the first look at our newest recipes. SHOP ONLINE Don’t feel like heading to the shops? Visit woolworths.co.za to order online and have your groceries delivered to your GET BACK TO BASICS While you’re updating your…

5 min.
2020 vision

STUFFED CHICKEN WINGS The humble chicken wing is an eternal crowd favourite but there’s always room for improvement, right? Start looking for deboned stuffed wings on local restaurant menus this year. Game to try making them at home? Deboning the chicken using a paring knife can be finicky, but why not ask your butcher or a chef friend to be your wingman? Abigail’s favourite way to make them is filled with pork or chicken mince seasoned with lemongrass, then doused in a smoky David Chang-inspired sauce. (If you’re in a flap about all that deboning, simply serve the sauce with regular grilled or crumbed wings instead. No judgement, seriously.) CHICKPEA BUTTER “ Try tossing roast cauliflower in chickpea butter as a side dish ” If canned chickpeas have never been one of your pantry…