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Woolworths TASTEWoolworths TASTE

Woolworths TASTE November 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.
spread the word

“NO MATTER HOW BAD THINGS GET, it’s impossible not to love someone who made you toast.” Not my words, the words of one of my food heroes, Nigel Slater, who named his heartbreaking memoir Toast after what, IMHO, is one of the most comforting, most perfect foods. Show me someone who doesn’t like toast and I’ll show you a sad, deprived shell of a human being. There’s a reason avo toast went viral, and it’s not because of a Gwyneth Paltrow blog. It’s a fast, easy meal, for sure, but toast can also be powerfully nostalgic as the ultimate comfort food. When we had stomach bugs as children, my mother – like so many South African moms – would make us Marmite toast. My lovely friend, Inga, who now lives too…

access_time1 min.
raise a toast

WIN! This summer, keep your drinks cool or your coffee hot with Klean Kanteen’s stainless-steel bottles. We’ve got a hamper worth R975 to give away. Head to taste.co.za/win to enter now. WHAT’S YOUR DEFAULT WEEKNIGHT STAPLE? A chicken concoction 41% A mince creation 28% A fish dish 9% Give them steak 8% Very vegetarian 14% STAY CONNECTED! Are you signed up for our free weekly newsletter? Get weekly supper suggestions, droolworthy videos and exclusive online competitions delivered to your inbox.Sign up at taste.co.za now. What's happening online? @WWTaste ASK QUESTIONS AND SHARE YOUR ADVICE AT TASTE.CO.ZA/COMMUNITY-QUESTIONS .…

access_time1 min.
subscribe & win

Inspired by the crown thrown into the sky by the Greek god of wine, Krone Borealis Cuvée Brut 2017 is a Chardonnay-led Méthode Cap Classique. It’s a hallmark of the Twee Jonge Gezellen wine estate in Tulbagh, where Chardonnay and Pinot Noir are harvested in the cool of the night and bottle-fermented in the estate’s underground cellar. The result? A distinctive biscuity flavour and seam of minerality that is a true expression of this unique terroir. The entire Krone MCC range is vintage-only. Pair it with oysters, ricotta and roasted tomato bruschetta, lime-dressed angelfish ceviche, creamy porcini risotto, or lemon-and-black pepper chicken kebabs for a summer to remember. HOW TO ENTER To subscribe to TASTE and be in the running for the prize, call 087 405 2005, SMS “Subs Tast” to 40573 (R1…

access_time7 min.
propose a toast

BONE MARROW ON TOAST “Buttery, roasted bone marrow is one of my favourite foods. The flavour works beautifully with crispy capers, lemon and garlic.” Serves 6 EASY GREAT VALUE Preparation: 15 minutesCooking: 30 minutes large beef marrow bones 6water 1 cupsunflower oil, for fryingcapers 24baguette 1extra virgin olive oil, for brushingparsley 30 g, choppedgarlic 1 clove, crushedlemon 1, juiced 1 Preheat the oven to 180°C. Place the marrow bones and water in an ovenproof dish and cover with foil. Roast for 30 minutes until soft and cooked through. 2 Increase the oven’s temperature to 200°C and remove the foil. Roast for a further 15 minutes until the marrow and bones are dark brown on top. 3 Heat the sunflower oil in a pan. Drain the capers, open them slightly and deep-fry until crispy. Drain on kitchen paper…

access_time1 min.
5 steps to perfect french toast

USE THE BEST BREAD (AND SLICE IT RIGHT) Brioche, kitke and firm white bread are your best options for soaking up the custard without it turning too soft and falling apart during cooking. Slices should be about 2 cm thick (a.k.a doorstops!). DON’T DUNK IT TOO FAST Forget about quickly soaking the bread in the custard before putting it in the pan. It needs time to absorb the egg mixture – usually 15–20 minutes – so you’ll get a decadent custardy centre. BUTTER IT UP Give the pan a light coating of butter and a neutral oil (which stops the butter from burning). Wipe the pan clean after every batch and start with a fresh lot of butter and oil to prevent black bits from sticking to your next batch. PREHEAT THE PAN…

access_time2 min.
9 ideas for fast sunday suppers

1 Toast 2 slices Woolworths multiseed bread, then spread with 2 T crème fraîche and top with 6 sliced cherry tomatoes. Mix 1 clove crushed garlic with 2 T olive oil and drizzle over the tomatoes. Season with salt and top with baby leaves. 2 Smash 1 cup blanched frozen peas lightly with the back of a spoon. Mix with 2 T crème fraîche. Spoon onto 1 slice toasted Woolworths multiseed rye bread and sprinkle with 1 T chopped mint. 3 Toast 1 sliced ciabatta loaf in a griddle pan until lightly charred. Steep 1 stick thinly sliced celery in 1 T apple cider vinegar for 5 minutes. Spread cream cheese onto the toast and top with Woolworths hot-smoked salmon with pepper and dill, quartered radishes and the pickled celery. Finish with…