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Woolworths TASTE

Woolworths TASTE April 2020

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

3 min.
something for the weekend

WHICH IS YOUR FAVOURITE HOLIDAY – Christmas or Easter? For me, as a fully formed food nerd, and not a picky-eating kid dreaming of a Barbie doll house, it has to be Easter. The TASTE team is divided on this, but I suspect that if you asked them to think about it carefully, a lot of South Africans would say the same. Easter has none of Christmas’s climactic, mad-rush, end-of-the-year expectations. It’s a gentle long weekend that arrives just when you need it. There is none of the gift-giving pressure, no arguments over whose turn it is to host and, best of all, no flaming puddings or foreign poultry in the middle of a sweltering African summer. The worst thing that can happen is that you run out of hot cross…

1 min.
the team says

“They have to be Woolies’ extra spicy buns. Toast lightly, then spread each half with butter and top with thin slices of vintage Cheddar. My best!” – Michelle Coburn “I’m not a fan. Perhaps if they’re filled with chocolate bits but other than that it’s a no from me.” – Rugshaana Abrahams “Toasted or fresh with butter – or straight out the bag on the way home from the shops.” – Alistair Fester “Toasted, with a thick layer of butter (as in we need to see teeth marks) and a generous slice of cheese.” – Jess Spiro “I’m of the raisins-do-not-belong-in-food school of thought – so I will take my hot cross buns in chocolate format thank you very much.” – Jeanne Calitz “Traditional buns all the way! I rip the bag open as soon…

1 min.
winning reader

I made this Victoria sponge cake from the TASTE website for Sunday lunch dessert (see far right). My son loved it so much he raided the freezer for more ice cream to put on top! It was a (de)light! Try it! THAT IS ONE BEAUTIFUL LOOKING CAKE, SARAH! SARAH WINS A R500 WOOLIES GIFT CARD. We look forward to seeing more of your successful creations. SUBSCRIBE TO TASTETUBE! Want to learn how to make soufflés like these? Or the striped Swiss roll cake on our cover? Find these, and other delicious videos, on our YouTube channel: youtube.com/user/Tastemagazine. 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 a photo on the TASTE Recipe Club group on Facebook, or on…

1 min.

ROASTS WITH THE MOST Whether it’s a family tradition to serve roast lamb at Easter – or you just need entertaining inspiration for the impending public holidays – we’ve got the recipe for you! Check out our guide to the very best roast recipes from our archive. DON'T MISS OUR BRAAI VIDEO SERIES Stay tuned to TASTETube this April to catch our masterclasses in some of South Africa’s best braai recipes. We’re talking braaied snoek with apricot jam, the ultimate potjie, and braai sides to wow your guests – all in quick, easy-to-follow videos. SIGN UP AND WIN Subscribe to our weekly newsletter and you could win one of two REN Flash Hydro Boost Emulsions worth R790. Head to taste.co.za and sign up using the pop-up box, or find the newsletter sign-up box in the…

8 min.
top of the chocs

CHOCOLATE MALVA PUDDING “Bake this the day before, then reheat it just before serving. It also freezes very well. Add a shot of espresso for extra flavour.” Serves 6 to 8 EASY GREAT VALUE Preparation: 10 minutes Cooking: 40 minutes For the batter: unsalted butter 2 TDemerara sugar 75 gfree-range egg 1raspberry jam 4 Tbicarbonate of soda 1 tcake flour 120 gcocoa 3 Tsalt a pinchfull-cream milk ½ cupwhite vinegar 4 t For the sauce: fresh cream ¾ cupsugar 100 gunsalted butter 75 gcocoa 3 Tsalt a pinchWoolworths Easter eggs, for serving (optional) 1 Preheat the oven to 180°C and grease a 20 cm cake tin. To make the batter, cream the butter and sugar using an electric mixer until pale, then add the egg and jam. Beat until light and fluffy. 2 Sift together the dry…

1 min.
bean counting

Ever wondered what the percentage on chocolate packaging refers to? The higher the number, the more cocoa the bar contains. Chocolate with a high percentage of cocoa is less sweet and more intensely flavoured, and contains less cocoa butter and sugar. If the recipe doesn't specifiy, use 60% – it’s just right. Choose cocoa with a high fat content. Cocoa doesn’t have a lot of fat in it, but the higher the content, the more cocoa butter and the richer the powder. Try and find cocoa with 1 gram of fat per tablespoon. Use chocolate bars for baking, not chocolate chips, unless they’re specified, for example in choc-chip cookies. Chocolate chips are designed to hold their shape and not melt into batter, so won’t work well if you need to melt the…