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Woolworths TASTEWoolworths TASTE

Woolworths TASTE December 2018

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

South Africa
New Media Publishing
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11 Issues


access_time3 min.
ghosts of christmas past

TO EVERYTHING THERE IS A SEASON – a time to plant, a time to pick, a time to weep, a time to laugh – a time to every purpose on Earth, to paraphrase Ecclesiastes. I’m not usually one to quote Bible verses, but right now, ’tis the season to wonder where the year went and why we only eat mince pies at Christmas. We eat hot cross buns all year, why not mince pies? That dizzy feeling that every day is happening in fast-forward becomes almost unbearable around the festive season as we all try to cram two months of work into four weeks while also making lists, buying gifts, planning menus, shopping, cooking and generally doing everything except what you’d really like to be doing – spending time with your…

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happy fe(a)stive season!

TUNE INTO TASTETUBE Fancy a peek into the TASTE kitchen? Head to TASTE’s social media channels to watch videos from our brand-new TASTETube channel! Watch as TASTE’s editors cook up a storm with special guests, share their tricks of the trade, and see what goes on behind the scenes – disasters and all! Catch all the action on YouTube, Facebook and Instagram now. WATCH SIBA MTONGANA WHIP UP THIS MAGNIFICENT CREATION ON TASTETUBE! FRIENDS ARE COMING OVER FOR DINNER. WHAT’S YOUR GO-TO DESSERT? Ready-made pudding from the shops (thanks Woolies!) 24% A cold dessert such as ice cream 11% A warm pudding that I whip up myself 56% I ask my guests to bring dessert 5% Nothing, we don’t eat dessert 4% STAY CONNECTED! Are you signed up for our free weekly newsletter? Get weekly supper suggestions, droolworthy videos and…

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win one of 10 award-winning clarins double serums, worth r1 250 each

Clarins’ Double Serum contains two serums in one, mimicking the skin’s own oil-and-water cellular function. To develop the eighth generation of this iconic product, researchers conducted groundbreaking studies in cell communication and examined hundreds of plant extracts to understand their effect on skin. The result is a formula that stimulates cellular communication, featuring nine organic ingredients – including the star ingredient, turmeric root. Avocado, oats, banana, cocoa, goji berries, kiwi fruit and quinoa are also part of the magic. THE PRIZE: Ten lucky readers will each win a 50 ml bottle of Clarins Double Serum, valued at R1 250. TO ENTER: Visit taste.co.za, or turn to page 124 for SMS entry instructions. QUESTION: What is the star ingredient in Clarins’ Double Serum? KEYWORD: Clarins…

access_time18 min.
it’s starting to taste a lot like christmas…

SPATCHCOCK YOUR BIRD Place the turkey on a board with the backbone facing up, then use a pair of poultry scissors to remove the backbone. Turn it over, press down forcefully to flatten it until you hear the breastbone crack. Spatchcocking the turkey means it will cook evenly and covering it in bacon keeps the meat moist, while the bacon fat makes the skin of the bird extra crispy. TRY DIFFERENT VEGGIES If you’re in the mood for vegetables (not everyone loves beans!), feel free to try asparagus or Tenderstem broccoli too, which you can simply blanch and toss with the almonds and pancetta (replace the pancetta with chopped streaky bacon if you like). CHAR YOUR ONIONS Slightly bitter, slightly sweet, slightly crunchy – these onion petals are the perfect match for your stuffed rack…

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christmas lunch menu (the 2018 edition)

WELCOME DRINKS Brown sugar, orange and smoked salt pecans Cheeseboard with Parmesan and cranberry biscuits Pear-and-litchi mocktail STARTERS Beetroot gravadlax wreath with caper gribiche Mozzarella, poached leek, fennel and citrus salad SIDES Baby marrow tart Duck-fat-roasted triple-cooked potatoes with mint butter Greens, pancetta and smoked almond salad with garlic aïoli Pear and celeriac in horseradish cream MAINS Mushroom, hazelnut and leek-stuffed spiced rack of lamb with charred onion petals Roast gammon glazed with soft-eating nectarines, apricots and verjuice Spatchcock bacon-and-Brussels sprout confetti turkey with gravy TO END / COFFEE Florentine and brown butter ice-cream sandwiches Easy gingerbread Christmas trees Gooey meringue wreath…

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your countdown to a laid-back lunch

ONE WEEK BEFORE Make the brown sugar, orange and smoked salt pecans, as well as the Parmesan-and-cranberry biscuits, and store them in separate airtight containers. TWO DAYS BEFORE Bake the easy gingerbread Christmas trees and store them in an airtight container. Stand them upright in sifted icing sugar on Christmas morning. Make the brown butter ice cream and Florentines for the ice-cream sandwiches. Store the Florentines in an airtight container. Here’s a pro tip: if they do happen to go soggy, crisp them up on the day by baking them at 180°C for five minutes. Make the aïoli for the greens, pancetta and smoked almond salad. THE DAY BEFORE Make the stuffing for the lamb and stuff the lamb rack before trussing it and storing it in the fridge. Make the mint butter for the triple-cooked potatoes.…