Indholdsfortegnelse for March/April 2024 i Woolworths TASTE

EDITOR'S LETTER I'VE BEEN DOING A BIT OF FINEDINING RECENTLY. It started when The Americans visited in December. They wanted to try some of Cape Town's best restaurants – a nail-biting brief considering they live in one of the world's best food cities. But after seeing Ryan Cole take home all the chefs’ awards at the Eat Out Woolworths Restaurant Awards, we picked Salsify. Even the Salad Dodger agreed to join us. This was unexpected. Firstly, because he is allergic to seafood and Salsify is all about the seafood. And, secondly, because he may still be scarred from when I judged the Eat Out Awards in 2014 and took him with me on an extreme eating trip involving 10 finedining restaurants in nine days. At the end, we were both…

EASTER MENU SAGE ADVICE Add a little crunch with a garnish of sage leaves fried in butter until crispy. This year, my favourite recipes are roast red peppers in the best-ever Hollandaise and my take on an Easter pashka, which I've turned into a cream cheese-and-condensed milk ice cream. – Abigail Donnelly HERBY ROAST LAMB WITH HARISSA BRINJALS “I like to roast the lamb the night before, then cover it tightly with tin foil to rest and become wonderfully tender. To serve, heat it up in the oven, covered, at 160°C for 40 minutes.” Serves 6 EASY Preparation: 15 minutes, plus 2 hours’ or overnight resting time Cooking: 1 hour free-range leg of lamb 2 kg onions 4, halved beef stock 2 cups fresh bay leaves 2 sprigs thyme 3 sprigs rosemary 2 sprigs tarragon 6 sprigs olive…

OFF THE MENU SLICE AND DICE IT For a salad that bangs, toss avo with any combination of black beans, tomato, corn, red onion, cucumber, chilli and fresh coriander, then dress with lime juice and olive oil. For a bougie lunch, fill halves with whipped feta and trout ribbons. SANDWICH IT Beyond straight-up spreading it on your toast and sprinkling with S&P, try Abi's take on the retro classic avo Ritz and stuff it between Woolies’ white sandwich thins with lettuce, peeled prawns, a squirt of lemon and Marie-Rose sauce. WHIP IT (REAL GOOD) Blend it with blueberries and banana for your breakfast smoothie; blitz with raw cocoa powder, honey and vanilla extract for a luscious vegan choc mousse; or whiz with condensed milk and cream for a velvety no-churn…

The origin story Inspired by the original pastry dessert patented by the UK's Dum Dum Doughnuts in 2016, Pantry's head of operations Phil Cornelissen pitched the ice crone as the perfect vehicle to showcase the bakery team's legendary croissants and to create a bit of customer buzz, with each limited-edition ice crone drop every Friday at 2 pm. The croissant According to head baker Lauren van Tonder, the flakiness of Pantry's croissants is thanks to their ingredients (high-butter fat, low-water content unsalted butter and low-protein flour), and the cold-fermentation process. “At 6 am on Thursday, the dough is mixed and kept in the freezer until the team starts laminating and resting it at around 7 pm. At 2 am we start shaping and proving to have the croissants ready by…

OFF THE MENU Add 60 ml vodka, 60 ml Kahlúa coffee liqueur, 60 ml Bailey's Irish cream (or Amarula, for some local flavour) and 90 ml fresh cream to a shaker filled with ice. Shake until chilled, then strain into a martini or coupe glass. Dust liberally with grated Easter egg chocolate and enjoy. You can add a swirl of chocolate syrup if you like but know that this drink already packs quite a punch – in sweetness and strength. Savour it slowly. Serves 2…

OFF THE MENU Here they come, barrelling towards us: the school holidays, the Easter long weekend and the entertaining that goes with it. It's all going too fast. Let's take a breath. Let's take a moment to extol the virtues of the welcome drink. A good welcome drink can be many things. It can be a form of thanks to your guests, for the effort made, and the weekend traffic they probably navigated to get to you. It could be an expression of delight, as in: “Hurray, you're here! Now the party can get started.” It can offer a pause – a playful way to ease into the afternoon or evening. There are also a couple of things it shouldn't be. It should not be too sweet – that would…

I grew up in Mamelodi, Pretoria, where most people I knew were either very religious and went to church every weekend, or they were half religious and only went on important religious holidays. I am half Catholic and my family belonged to the latter group. Easter always began with Ash Wednesday, followed by a 40-day “fast”for Lent. We gave up meat and any other food or habit each of us was attached to. In my case, it was always chocolate. It was torture, but I looked forward to breaking the fast on Easter Monday with the Easter egg hunt. My mom would wake up early to hide the eggs in obscure places before my siblings and I woke up. Cousins and friends joined us, and I would team up with…

I love cooking seafood. The best approach? Less is always more: simple prep and a shorter cooking time at a higher heat will ensure you don't overpower the delicate ocean flavours. Preparing fish is easier than it seems and once you've mastered your favourite method (crudo? roasted? grilled?), apply it to other types of seafood. – Hannah Lewry TUNA-AND-MELON CRUDO WITH CAPERS AND CHILLI “If you've ever wanted to make a crudo, this is the recipe for you. It's simple but demands the freshest, best-quality fish – ask your Woolworths fishmonger to prepare a lovely piece of tuna, salmon or trout for you.” Serves 2 EASY Preparation: 20 minutes red onion ½, thinly sliced capers 2 T, drained extra virgin olive oil 1 T, plus extra for drizzling red wine vinegar 2 T…

As far as cooking is concerned, Charlie Lakin hasn't made any promises he hasn't kept. A man who prepares only the best of what he finds and doesn't do as he's told, his rural Yorkshire upbringing and classic French-meets-farmhouse British culinary sensibility have helped him maintain a food ethos that is characterised by humble integrity. “Nothing has changed for me since the 90s, really. I still cook the way I used to cook back then. We were exclusively sourcing ingredients locally long before it became a trend. Good ingredients, simple flavours, no gels or anything fancy. I see a lot of chefs now with their tweezers and little spoons. Nothing wrong with it, but I personally prefer a dollop over a quenelle.” Nine years ago, the award-winning chef and his…

EASTER RECIPES “The prawns add sweetnessto this retro classic” THE WOOLIES DIFFERENCE Woolworths was the first retailer in South Africa to stop selling whole eggs from caged hens. All Woolies’ whole eggs are free range and laid by hens that roam freely in paddocks where they can peck and dust bathe with access to shade, fresh water, and barns where they can roost safely at night. They are fed a diet free from animal by-products or fishmeal. No colorants are added to the feed, so the yolk colour may vary. SPICY CHICKEN SCOTCH EGGS WITH SMOKY MUSTARD DRESSING “The first time I ever had a Scotch egg was at a school carnival when I was nine. I've been hooked ever since. Years later, I entered a cooking competition featuring eggs…

Mom's amasi cake Watch Mogau make this no-fail bake on TASTETube in March. “My mom, Mamose, would make this cake on Saturdays, which was her baking day, and her favourite thing to do. She would have the entire morning and a cleaning team in my sister and me. This cake would be dessert after Sunday lunch. Or she would make two, and the other would be gifted to a friend. Amasi – ‘maswi a go kgahla’ in Sepedi – would always be on hand, which she would often use instead of buttermilk, which makes it really moist.” – Mogau Seshoene, a.k.a. The Lazy Makoti…

What's happening online? @WWTaste If emails were meals, they probably wouldn't be delicious. Some might have plenty of fibre, or be low in calories. Others would lack seasoning, be overly dry, horribly gristly or downright unappetising. What they wouldn't be, we're pretty sure, is much fun to eat. The weekly TASTE newsletter, however, is a digital amuse-bouche, designed to give you a break and get you excited about dinner. It has all the latest, most inspiring recipes, videos and stories – from innovative new midweek dinners to sumptuous puds, plus all our latest competitions. Sign up and plan your weekly menu with our meal planner, pick up some ingenious tips for better, faster or cheaper meals and give yourself a break while you're at it. Sign up and win with…

MYCOINFLUENCERS! Turkeytail tincture, lion's mane gummies, chaga coffee… The hype around functional mushrooms shows no sign of abating. The latest TikTok obsession? Mushroom chocolate. From hot chocolate powders and artisanal slabs to content creators dipping their own dried ‘shrooms into melted chocolate, it might just be the superfood combo of the year.…

OFF THE MENU Tradition meets innovation “We listen closely to What our customers love about us, and it always comes down to innovation, convenience and quality,” says Caryn. “Many of our customers grew up eating burfi on special occasions. Our burfi bites acknowledge and celebrate this heritage, with a modern, innovative twist.” Recipe for success Caryn and her team translated the traditional flavour profile into a cardamom-androse-flavoured sponge cake with a creamy burfi icing. “The sponge is based on a blondie recipe, which yields a moist, dense crumb with a fudgy texture,” says Caryn. “For the filling, we cook a combination of milk powder and condensed milk until thickened – much like you would burfi, then whip it with icing sugar to give it a softer consistency.” Trial and error It…

How to spätzle To cook, simply fry in butter and olive oil until golden brown. The trick is not to separate the noodles too much to ensure maximum crispy bits.…

OFF THE MENU Italian Lunato Lambrusco Rosso This red perlé wine has subtle effervescence, a vibrant ruby hue and an enticing maraschino cherry aroma. A true entertaining essential, it unfolds on the palate with floral notes intertwined with red berries. Ideal as a chilled apéritif, it's set to be a highlight for my weekend gatherings. R89.99 Ken Forrester Shiraz Grenache Mourvèdre Ken Forrester seamlessly blends a trio of grapes to reveal their fruit characters – expect nuances of cherries, raspberries and subtle notes of pepper. The palate is firm and rich, culminating in a lingering finish of black fruit and spice. The perfect companion for roast poultry dishes or braised lamb and root vegetables. R89.99 Secateurs Chenin Blanc This Chenin spent time on the lees in concrete tanks and old…

My family home is in Mankweng, Limpopo, which is just a few kilometres from Zion City, Moria. This means our Easter table is sometimes even longer than our Christmas one as friends and family make their way to churches in the area. The long-weekend ingredients are simple and never change: a generous serving of family, food and church. Hours into the Good Friday sermon, the growling of your tummy reminds you that the pastor has, as usual, not kept his promise to be brief. By now you are done playing fashion police in your head rating this year's Easter outfits and must resort to keeping awake by counting the number of elaborate hats among the congregants. Finally, a lifetime later, you are free to set the table for the seven…

ZORAH'S IFTAR MENU STARTERS Chicken soup Sticky air-fryer chicken wings MAINS Khuri kitchri with masala fish, aloo fry and brinjals Butter chicken DESSERTS Coconut-stuffed crêpes Kheer WING IT! For even crispier wings, air-fry them for an extra 3-4 minutes on each side. COOK'S TIP Add more cream than milk to the soup if you want a thicker, creamier version. For a thinner consistency, add milk only (the same quantity as the cream). KHURI KITCHRI WITH MASALA FISH, ALOO FRY AND BRINJALS “My mother would often make khuri kitchri with all the sides (masala fish, potatoes and brinjals) when we gathered after mosque for a family lunch (jummah lunch). It was – and still is – my absolute favourite and we often eat it with rice as an evening meal during…

ABSOLUTE BANGER If you prefer, you can replace the pork bangers with beef sausages in this recipe. NIGELLA SAYS… Follow Nigella Lawson's tip to keep the yolks centred as the eggs cook: “I leave the eggs lying on their sides in a dish overnight out of the fridge before cooking them. It's not a fail-safe guarantee, but it does seem to make a difference.” CAKE SWAP If you've already eaten all the fruit cake, try this with Madeira cake or even banana bread. Sitting down to an abundant picnic spread is one of life's great pleasures (even when you're competing with ducks, ants and sudden gusts of wind). Any self-respecting picnicker knows that the snacks you prepare must travel easily and be delicious at room temperature, which applies to all…

It was 1732, if records haveit right, whena ship belonging to the East India Company dropped anchor in James Bay on the north coast of St Helena. The island, which lies halfway between modern-day Angola and Brazil, had only been discovered some 200 years earlier, but was already proving a useful stop for ships plying trade routes to the East. On board, along with the sacks of rice and spices that would go on to shape the island's kitchens – turning Indian pilau into the island's popular plo – were seedlings of green-tipped Bourbon Arabica coffee plants from Yemen. Today, nearly three centuries later, St Helena produces some of the world's most sought-after, and expensive, coffee, produced from the direct descendants of those first cuttings. Today there are four coffee…

OFF THE MENU ONE DIRECTION Attention Veuve Clicquot ride-or-dies (you know who you are). The iconic champers brand has released a line of accessories to celebrate its 250th anniversary. Our favourite? The Clicquot Arrow – a limited-edition Yellow Label Brut tin emblazoned with your city's name and its distance to the House of Veuve Clicquot in Reims, France. veuveclicquot.com Now binging: LESSONS IN CHEMISTRY What? Lessons in Chemistry Why? Based on the international bestseller, Brie Larson starring as a 1950s sidelined chemist turned cooking show host and activist offers the perfect bit of long-weekend escapism. Where? Now streaming on Apple TV+ Cheese like We've never met a toasted cheese we didn't like, and Argentina's trending provoleta is certainly no exception. To make your own, place a wheel of provolone in…

OFF THE MENU Produce garden favourites? Tomatoes. I love making ibhisto, which is popular in the Eastern Cape. Baby spinach, which I sneak into my four-year-old son's meals, drink in smoothies, and sauté in chilli oil and soya sauce, sprinkled with LOTS of toasted sesame seeds. And lemons. Lemon juice works every time. Goat-to ingredient I have 37 goats. I love their milk for its clean and grassy taste. Whipped goat's cheese with a drizzle of honey on toast is my favourite breakfast. Dream dinner guests, dead or alive? Anthony Bourdain, Mmabatho Molefe and Zola Nene. I'd make grilled octopus, vegetable spring rolls, ox liver tacos, wild greens (imifino) with roast pumpkin and a yoghurt sauce. Pizza or burger? Burger, obviously. Brioche bun, or nothing. Smashed patty with lots of…

“My love affair with Japan began in France, of all places. During one of my trips to Paris, I tasted matcha chocolate and it was love at first bite. The idea of creating my own matcha confections led me straight to Japan, where I fell in love with matcha all over again, but now with a profound respect for the ingredient. “No one does roll cakes – or produces strawberries – like the Japanese do. Never have I seen so many beautiful variations, each with their own perfectly balanced flavours and carefully crafted presentations. This Japanese-inspired roll cake, with matcha as an optional ingredient, is one of my favourites for Passover because it's different and absolutely delicious. But it's perfect all year round, especially for anyone avoiding gluten. Filled with…

OFF THE MENU Need to grab something simple for a braai? Or impress the insufferable in-laws at brunch? Whatever your weekend agenda, we have the wine to match WHAT'S THE OCCASION? BRAAI WITH FRIENDS WHAT'S ON THE COALS? SEAFOOD GARLIC PRAWN SKEWERS Woolworths Signature Chardonnay R149.99 for 750 ml SPICED WHOLE TROUT Neil Ellis West Coast Sauvignon Blanc R99.99 for 750 ml MEAT LEMON-AND-HERB LAMB CHOPS Hartenberg Shiraz R144.99 for 750 ml PERI-PERI BUTTERFLIED CHICKEN Secateurs Chenin Blanc R104.99 for 750 ml LAZY BRUNCH WHAT'S ON THE MENU? SAVOURY HUEVOS RANCHEROS Ken Forrester Grenache R89.99 for 750 ml SUNNYSIDE-UP BREAKFAST TART Amari Lush demi-sec Cap Classique R299.99 for 750 ml SWEET PANCAKES WITH BERRIES AND CRÈME FRAÎCHE Astoria Prosecco DOC Italian Sparkling R179.99 for 750 ml SYRUPY FRENCH TOAST WITH…

In the Cape, it always rains on the Easter weekend. It's one of those weird no-one-knows-why things. It can be beautiful weather before or after the weekend of pickled fish, hot cross buns and chocolate eggs, but with absolute certainty you can rely on The Bunny to bring the rain. And rainy weather calls for pancakes. Proper pancakes, as in Afrikaans pannekoeke or French crêpes. Thin, round cinnamon-sugared pancakes that can be rolled up. Not American pancakes, which are smaller and puffier; what we call flapjacks. Same-same but different. Pancakes are my love language, but flapjacks are culinary quickies. There's room for both, surely? Especially as pancakes are, quite frankly, a bit of a schlep to make. The recipe I use is a big-batch one by the legendary Peter Veldsman…

EXTRA TIME The sweet-potato mix freezes well. Thaw, roll into balls and fry for a quick snack. I never intended my diet to be so plant-forward; it just sort of happened. Veggies excite me – there's so much that can be done with fresh produce. The braai can often be a meat-driven affair, so this one is for all you plant-based peeps who might be overlooked at a cookout. – Khanya Mzongwana GRILLED SQUASH WITH APRICOT HARISSA AND SEED BRITTLE “Pumpkin, butternut, patty pans, baby marrows… Cooking any kind of squash on the braai accentuates its natural buttery sweetness and adds smokiness, which goes brilliantly with the apricot harissa.” Serves 6 EASY GREAT VALUE Preparation: 10 minutes Cooking: 25 minutes For the harissa: cumin seeds 1 t coriander seeds 1 t paprika 1…

BBQ PULLED PORK BAO BUNS These scrummy buns with miso mayo and carrot and onion pickle are such great picnic food, you're definitely going to need to pack more than one tray. R84.99 for 8 AMAGWINYA Nobody is more thrilled than I am about these delicious vetkoek hitting the shelves. Load them into your basket along with your favourite cheese, atchar and cold cuts. R24.99 for 4 ANGELFISH GOUJONS These need just a few minutes in the air-fryer or oven before you pack them (remember a tub of tartare sauce for dipping and fresh lemon for squeezing). R134.99 for 500 g…