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Woolworths TASTE

Woolworths TASTE December 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 A Division of Media 24 (Pty) Ltd
7 Issues

in this issue

2 min
the taste case

1 For the storyteller: Thelema The Abbey The name of this wine, which Thelema makes exclusively for Woolworths, comes from a tale by 16th-century writer François Rabelais. He describes a beautiful abbey, Thélème, where the only rule was “do as thou wilt”. And whatever you choose to do this holiday, this wine should be included. It impresses with spice and white pepper from the 60% Shiraz, soft lush fruit from the 30% Grenache and an inviting twist from the 10% Petit Verdot. R219.99 2 For The Sauvignon Blanc fan: Signature Sauvignon Blanc 2020 from Diemersdal Fancy surprising someone with a superb new discovery? My quest for quality Sauvignon Blanc took me to Diemersdal where I discovered two outstanding 2020 Sauvignon Blanc tanks. Winemaker Thys Louw and I had the pleasure of blending them into…

5 min
bubbles wrapped!

1 The sommelier: MOSES MAGWAZA @mazolamdu Winner of Eat Out’s Wine Service Award twice in a row, Moses heads up the sommelier team at Pretoria’s multiawardwinning Restaurant Mosaic (where the cellar houses more than 80 000 bottles!). All I want for Christmas is… a Coravin, a gadget that preserves wine, allowing you drink any amount without removing the cork from the bottle. I can drink what I’m craving and save the rest. This December I’ll be sipping… Champagne all the way! As a Zulu man, I love my steak, and while red wine might be your default choice, don’t discount the deliciousness that a Brut Champagne can bring to the equation. This summer we’ll be drinking more… Cinsault. Of all the varieties planted in the Cape, Cinsault has undergone a “Cinderella” transformation. It offers…

2 min
on our radar

“Turkey may be the centrepiece of the Christmas table, but if you get your roast potatoes right then, frankly, you could serve chicken nuggets and most people would still be happy” – Felicity Cloake SHARPEN YOUR STENCILS The quickest way to add a little Christmassy cheer to your table? Work with prepared goods and add a little stencil. No one will be any the wiser! ROYAL ICING STENCIL CAKE Buy a readymade cake, or make a simple sponge cake. Make the icing just before you’re ready to use it. Beat 1 free-range egg white until frothy. Add 180 g icing sugar and mix until incorporated. Gradually add 1 t lemon juice until the mixture is the texture of peanut butter. The icing should be spreadable, but not too wet, or it’ll leak through the…

1 min
pop charts

ASTORIA ICE PROSECCO DOC Fruity and slightly acidic, this versatile bubbly – brand-new and exclusive to Woolies – is delicious as an apéritif, a great partner to seafood and shellfish, and you’ll love it with pâtiserrie and summer fruit. R179.99 PIERRE JOURDAN SPARKLING TRANQUILLE BLUSH Brimming with strawberry and raspberry flavours (and just a hint of citrus), it’s a fresh, palate-tingling bubbly perfect for picnics and poolside brunches. R109.99 PIETER FERREIRA BRUT CAP CLASSIQUE Made by bubbly guru Pieter “Bubbles” Ferreira (of Graham Beck fame) this stylish blend of Chardonnay and Pinot Noir is rich and elegant – great as a gift or special end-of-2020 treat just for you. R319.99 SIGNATURE VINTAGE BRUT CAP CLASSIQUE This award-winner by winemaker Jeff Grier and Woolies’ expert Allan Mullins is full-bodied and luxurious (think brioche, dark…

1 min
cookie monsters

Chocolate chocchip cookies are filled with melt-in-the-mouth chocolate pieces. Chocolate-chip cookie duo contains triple-choc cookies with milk and dark chocolate chunks, as well as white chocolate cookies filled with white chocolate chunks. R149.99 for 400 g All-butter shortbread biscuits are made by one of Cape Town’s oldest bakeries, and have a melt-in-the-mouth texture, a light golden brown colour and an irresistibly sweet, buttery flavour. R139.99 for 500 g Shortbread in a protea celebration tin is locally made using real butter. The tin contains plain shortbread and shortbread dipped in chocolate. R269.99 for 1 kg Christmas gingerbread biscuits are made by a community in the Boland, hand cut and decorated with a botanically inspired wreath design. R159.99 for 500 g R54.99 for 180 g…

1 min
wheels of fortune

GET STARTED Allow the pastry to thaw a little, then slice into long rectangles. Spread with your choice of toppings, leaving a 2 cm border at one end. Season with salt and pepper. Dab beaten egg onto the end of the pastry. Roll into a long cylinder, sealing it with the egg. Chill for 20 minutes. Slice, place on a baking sheet and brush all over with more beaten egg. Bake at 180°C for 20 minutes, or until golden and oozing. The classic: Ham, grated Cheddar, mustard. The Caprese: Pesto, Parmesan, mozzarella, sundried tomatoes. The pizza: Tomato passata, salami, Parmesan, grated Cheddar, oregano. Sweet tooth? Try a sweet version. The cinnabun: Cinnamon sugar, chopped dates and chopped nuts. Serve drizzled with caramel sauce. PHOTOGRAPH JAN RAS PRODUCTION BIANCA STRYDOM FOOD ASSISTANT GAIL DAMON…