Indholdsfortegnelse for December 2019 i Woolworths TASTE

TO SAY THE LAST FEW WEEKS AT TASTE have been eventful is like saying the Boks played well in the Rugby World Cup final. It hasn’t been eventful – it’s been historic. Over the past four years I have had the privilege of watching the TASTE Christmas issue take shape. It is a blockbuster production of creativity, hard work and human drama that rivals Christmas itself. There are the brainstorms, the meetings, managing ed Liesl’s Defcon 3 negotiations with celeb cooks with scheduling conflicts and the inevitable frantic search for stone fruit in October. There are passionate debates over whether we really need another trifle recipe and could we do a cold potato side for a change? More than any other festive occasion, Christmas has the ability to bring people…

FESTIVE FEASTING As if the pages of this biggest ever TASTE magazine aren’t enough, visit taste.co.za/christmas-recipes for all the extra inspo you’ll need this festive season. Follow TASTE (@WWTaste) on Facebook, Instagram and Twitter for recipes, tips and hacks to get you through the holidays. From the ultimate gammon to the best-ever trifle (and how to make the most out of leftovers), we’ve got you covered. SHARE THE LOVE ON THE TASTE RECIPE CLUB What do you have planned this holiday season? Whether it’s home-made ice lollies for the beach, your picnic basket hacks or your best ways with leftovers, don’t forget to share the love on the TASTE Recipe Club. Visit facebook.com/groups/TASTECommunityto get chatting now. SHOP ONLINE Avoid the Christmas chaos and shop online this December. Visit woolworths.co.za to…

“ This year it’s all about make-ahead recipes and sharing platters, so you get to spend more time at the table” – Abigail Donnelly “NICE” CREAM WITH BENEFITS First, it’s dairy-free and vegan-friendly. The coconut milk base means no sweating over custard on the stove. There’s booze. Swap Amaretto for dark rum. There is no churning required, plus it freezes into a super-hard cassata, meaning no instant ice cream puddle when the mercury rises. RETHINK DESSERT WITH SUMMER FRUIT These tarts are total crowd-pleasers. Use any fruit you like. Save time and make them up to four days ahead (wrap in clingfilm and store out of the fridge). Make one large tart or individual tartlets – you’re the boss! Make the most of your favourite seasonal berries or stone fruit.…

It’s just not Christmas without a lavish seafood spread and, thanks to Woolworths, it’s all taken care of. Embrace easy summertime dining with butterflied prawns and half-shell black mussels, both prepared and ready for quick cooking. Or let seafood take centre-stage on the Christmas table with an impressive roast salmon side, accompanied by a seasonal fynbos honey glaze, or Woolworths’ innovative kingklip, smoked trout and prawn roses, ideal for those looking for some fresh festive inspiration. woolworths.co.za SERVING SUGGESTION: Cook the mussels and prawns according to package instructions, then drizzle with the garlic butter. Roast the salmon side according to package instructions and finish with the fynbos honey glaze once out of the oven. Cook the kingklip, trout and prawn roses according to package instructions and serve with lemon butter.…

PLENTY BY YOTAM OTTOLENGHI (2010) The culmination of four years’ worth of columns Ottolenghi wrote for The Guardian, called “The New Vegetarian”, the way he combined unexpected flavours has revolutionised the way we cook our veg. THE REAL MEAL REVOLUTION BY TIM NOAKES, SALLY-ANN CREED AND JONNO PROUDFOOT (2015) It’s hard to imagine a time in South Africa when the majority of the population wasn’t au fait with the Banting diet. The cauli-mashtopped shepherd’s pie made a convincing case. SALT, FAT, ACID, HEAT BY SAMIN NOSRAT (2017) The premise is simple: salt intensifies flavour; fat amplifies flavour and texture; acidity brightens and balances; and heat determines texture. Long after you forget the recipes, these fundamentals stick. And it’s made us all better cooks. A…

FOR THE GADGET GEEK SMEG RETRO COFFEE MACHINE Coveted for its sleek 50s-style, features include an LCD display. Bonus: It can be programmed to switch on automatically. R6 599 SCANPAN MAITRE’D COPPER MINI DUTCH OVEN Perfect for any one-pot wonder you can dream up, it moves effortlessly from hob to oven. R1 999 SERIOUS COOK GOLD-PLATED SPATULA An elegant stainless-steel lifter with a fine copper-plated finish. R180 GLOBAL VEGETABLE KNIFE The curved stainless-steel blade allows for an effortless rocking motion, so dinner prep is done, chop chop. R950 FOR THE ENTERTAINER LE CREUSET SOIRÉE SIGNATURE ROUND CASSEROLE Gold Art Deco-inspired patterns against a deep, regal teal: the Great Gatsby himself couldn’t make a more dramatic entrance. R5 595 lecreuset.co.za RIEDEL SAUVIGNON BLANC GLASSES Give the wine-lover in your life the…

HAUTE CABRIÈRE CHARDONNAY PINOT NOIR, R84.99. Great with poultry, seafood and Mediterranean-inspired dishes. PIERRE JOURDAN TRANQUILLE BLUSH, R64.99. Versatile and elegant with lively strawberry flavours. DIEMERSDAL SAUVIGNON BLANC, R79.99. Crisp, with zesty lime flavours. NEIL ELLIS CABERNET SAUVIGNON MERLOT, R99.99. Perfect with roasts, casseroles and game. ASTORIA PROSECCO DOC, R139.99. Soft and fresh with intense fruity overtones. KANONKOP KADETTE CAPE BLEND, R114.99. A dry red with concentrated berry, cherry and plum flavours. BOEKENHOUTSKLOOF CHOCOLATE BLOCK, R239.99. Made, matured and bottled in Franschhoek. VILLIERA BRUT MÉTHODE CAP CLASSIQUE, R124.99. An elegant sparkling wine with a fine mousse. LA MOTTE MERLOT, R89.99. Expect a bouquet of redcurrants, cherries and a spicy oakiness. DIEMERSFONTEIN COFFEE PINOTAGE, R94.99. Versatile enough to drink with grilled meat and chocolate desserts.…

For SA flavour in a relaxed setting: BISTRO BONBON Enjoy breakfast on the terrace or lunch at the long table under a magnificent 200-year-old oak tree. Dinner is served in The Studio and offers a variety of South African-inspired dishes such as bobotie croquettes with banana, turmeric and yoghurt dip for starters, with mains including linefish with prawn-and-smoked salmon chowder. La Petite Dauphine, Excelsior Road, Franschhoek; bistrobonbon.co.za For no-fuss fine dining: PROTÉGÉ The baby sister of La Colombe and La Petite Colombe, Protégé was born with big shoes to fill. Chef Cameron Smith doesn’t disappoint with an extensive breakfast and lunch menu, which includes misoseared tuna with spiced squid, crisp jalapeño and avocado. It also provides a front terrace menu and a dinner offering. 18 Huguenot Road; protegerestaurant.co.za…

For oysters and bubbly: ORG DE RAC (PIKETBERG) Take in the views from the verandah while enjoying all the oysters you can eat paired with their Platter’s four-star Cuvée La Verne MCC. Off the N7 directly after the Berg River (8 km south of Piketberg); orgderac.co.za For excellent steak: OLD DALBY (RIEBEEK WEST) Your go-to is the melt-in-the-mouth fillet topped with avocado, bacon and blue cheese sauce. 24 Voortrekker Road, Riebeek West; olddalbyrestaurant.co.za For boerekos and decadent shakes: DIE HUT AND LE MUST EATERY (MOORREESBURG) Looking for nostalgic boerekos? Die Hut offers the likes of roast potatoes, leg of lamb and chicken pie. Or head to Le Must Eatery, where the burgers and milkshakes come highly recommended. Die Hut, 1 Reservoir Street, diehut.co.za; Le Must, corner Lang Street (R311) and…

For affordable fine dining: JARDINE RESTAURANT George Jardine’s short seasonal menu shows that every dish is carefully considered at this comfort food meets fine-dining restaurant. Indulge in the likes of braised Williston lamb shoulder “pie” with honeyed parsnip, grilled lamb kidney and roast garlic, paired with one of the outstanding wines from the selection. 1 Andringa Street; restaurantjardine.co.za For a market-style lunch: DE WARENMARKT Not too sure what you feel like eating? Head to the double-volume De Warenmarkt, where you’ll want to taste absolutely everything. Start with a platter of fresh oysters from the Kaapse Vonkel Cap Classique oyster bar paired with a glass of vino from the Legends wine list, a celebration of the Stellenbosch wine region. Top that off with a Jackson Pollock crêpe from For the Love…

For a sneaky spiked espresso: JUST LIKE PAPA Shop for retro outdoorsy wares, then order an espresso brewed in a mini Bialetti over a propane burner. Toss in a shot of single malt for extra hair on your chest. 73 Harrington Street; justlikepapa.com For home-made noodles and broth: DOWNTOWN RAMEN The small menu offers four ramen staples and a handful of bao options catering for carnivores and vegetarians alike. Try the shoyu ramen for a decadent feast of steamy broth, springy noodles, an egg and perfectly pull-apart pork topped with sprouts. 103 Harrington Street; @leftysdowntown For a music-focused dive bar experience: SURFAROSA Named for the iconic Pixies album, SurfaRosa is all about alternative music, beers, the odd shot and maybe a pizza to soak everything up. 61A Harrington Street; @surfarosact…

“It’s only right that I begin a new tradition with a new dish at my table” “Ah, Ottolenghi. I wonder if he knows how many of his dishes take pride of place in the hot climates of the southern hemisphere? But I have made some changes, because I can’t leave well enough alone.” Serves 8 to 10 EASY GREAT VALUE Preparation: 15 minutes Cooking: 40 minutes sweet potatoes 2 kg, scrubbed and cut into 2 cm-thick rounds olive oil ½ cup sea salt and freshly ground black pepper, to taste raw pecan nuts 200 g red and white salad onions 150 g Italian parsley 60 g, roughly chopped coriander 30 g, roughly chopped dried chilli flakes 1 t dried cranberries 70 g For the dressing, whisk: olive oil ½ cup…

“ Meringue really is miraculous – all it takes is beating eggs, sugar and salt for a silky-smooth result ”– Abigail Donnelly BASIC MERINGUE Serves 4 to 6EASYGREAT VALUEPreparation: 20 minutesBaking: 2–3 hours free-range egg whites 4 salt a pinch caster sugar 200 g 1 Preheat the oven to 120°C. 2 Using an electric mixer with the whisk attachment, beat the egg whites and salt until foamy. 3 Gradually add the caster sugar and beat until the mixture is glossy and stiff peaks form. 4 Spoon the meringue mixture onto a baking tray lined with greaseproof paper and bake for 2–3 hours (depending on the meringue sizes) or until crispy. DAIRY-FREE, WHEAT- AND GLUTEN-FREE TAHINI MERINGUE ROULADE Serves 6 to 8EASYGREAT VALUEPreparation: 25 minutesBaking: 20 minutes basic meringue 1½ quantities…

“ I like to delegate tasks to my siblings and in-laws well in advance” - Siba Mtongana This year we’ll be spending the holidays at my home in Cape Town with both sides of the family visiting often. Of course, this means a lot of people (because both Brian and I come from larger-than-life families). I’m really excited about spending time with everyone! My idea behind hosting people this December is to make everything quick, simple, tasty and light so that we all have plenty of time together around the table. You can see this with my broccoli salad, where I’ve used a tahini dressing instead of a heavier mayonnaise, and the mixed baby potato salad with a chilli-anchovy dressing, which really packs a flavour punch. For mains, I’ve turned…

Summer snacking is about to get a whole lot sweeter with Woolworths’ new Pepperito peppers. Grown exclusively for Woolworths by expert farmers, these peppers are nothing like you’ve ever seen before. Completely seedless, crunchy and sweet, Pepperitos are ideal for roasting, stuffing or serving as a snack or in a salad. woolworths.co.za SERVING SUGGESTION: Stuff the Pepperitos with a mix of chopped, pitted green Queen and black Kalamata olives, chopped Italian parsley, anchovies, capers and cream cheese. Drizzle with olive oil and lemon zest.…

Switzerland, with its snow-packed mountain peaks and forests, beautiful wooden chalets, and grazing cows and goats, really is as pretty as a chocolate-box image. And I think Father Time sets his watch to the Swiss train timetable. In fact, his watch is most probably Swiss-made. There is an orderliness to this society that is hugely attractive – even the woodpiles seem to be stacked with a definite sense of cultural pride. “ It was the fantastic cheese collection at breakfast that made our stay so memorable” The country is tiny – its population of less than nine million could fit nicely into the Kruger National Park – and most of it, interspersed with breathtaking lakes, is sandwiched between the Jura Mountains and the Swiss Alps. It is also home to…

COOK’S TIP FOR THE ULTIMATE POTATOES Raise your game with these hasselback duck-fat potatoes with olive-and-caper butter. Peel 10 large potatoes and slice them hasselback style. Cover with duck fat and roast at 180°C for 30–40 minutes until golden brown and crispy. Prepare the butter by placing 100 g salted butter, 15 pitted green olives and 50 g medium capers in a blender, blitz until combined but still quite chunky. Top the potatoes with the butter and sea salt to serve. FISH FOR COMPLIMENTS Nothing says “cool summer entertaining” like a spread of delicious seafood. Woolies’ range of deli fish and easy-to-prepare fish dishes mean all you really have to do is add a bit of garnish. Pop open some pink bubbles (to match your accidental colour scheme) and off…

FEARLESS FEASTING For a big summer Christmas affair, you can’t go wrong with food that makes people want to get their hands dirty: corn riblets, juicy bites of lamb and charred asparagus that your guests can dip into a flavourful miso butter. Be sure to have a lot of serviettes at hand – the feast is on! COOK’S TIP To make miso asparagus, melt 100 g salted butter and whisk in 1 T Woolies’ white balsamic vinegar and 1 T Woolies’ miso paste. Serve with charred asparagus. COOK’S TIP Brush Woolies’ frozen phyllo pastry with butter, pile on a baking tray and bake at 180°C for 15 minutes. Serve on top of Woolies passion fruit lamington dessert (R109.99). Dust with icing sugar and dig in! GET IT FRESH ONLINE WOOLWORTHS…

“Lots of seafood and fish, including garlic-butter prawns and mussels. It’s definitely my summer holiday favourite. It’s light and fresh.” – Yvette Samaai “My sister’s trifle – it’s been her Christmas specialty since we were kids. It’s my go-to Boxing Day breakfast.” – Alistair Fester “Mosbolletjie loaves – the proper, old-fashioned kind baked by a tannie with a lot of patience. Toasted and slathered in butter, it is the best thing ever.” – Jeanne Calitz “Home-made mince pies. My sister and I used to make them with my gran in the December school holidays as kids.” – Lynda Ingham-Brown “Stone fruit – juicy first-season white peaches and ripe mangoes.” – Abigail Donnelly  “My mom’s gammon with her sweet-sour slaphakskeentjies as one of the sides.” – Michelle Coburn FEEDBACK Email taste@newmedia.co.za, tweet @WWTaste,…

Le Lude Estate in Franschhoek is home to world-class MCCs, including the Brut magnum, a blend of 73% Chardonnay and 27% Pinot Noir. The grapes are picked by hand in the early mornings in summer to ensure a cool berry temperature during pressing. The Brut magnum spends 72 months on the lees giving it wonderful aromas of citrus, apricots and proving dough on the nose, as well as a slightly softer, rounded mouthfeel. The palate is tight and lean, yet also shows complexity and body in perfect harmony. Magnums age more slowly than smaller bottles, making this perfect to enjoy now, or keep for a special occasion. FOUR EASY WAYS TO SUBSCRIBE 1. Call 087 405 2005 2. SMS “Subs Tast” to 40573 (R1 per SMS) 3. EMAIL subs@magsathome.co.za. 4.…

Is there anything more refreshing than a tall glass of icy cold lemonade on a hot summer’s day? We think not. Woolworths’ refreshing lemonades are the ideal thirst-quenchers when the temperature starts to rise. Made using freshly squeezed lemons, real sugar and water, and free from any kind of preservatives, these lemonades come in a range of punchy flavours. From classic lemon to pink, fiery ginger, and even charcoal, these drinks are perfect as is, or in a summer cocktail. woolworths.co.za…

THE GAMECHANGER: KOBUS VAN DER MERWE (ABOVE) From columnist for TASTE in the early 2010s to chef-owner of Wolfgat in Paternoster, named restaurant of the year at the World Restaurant Awards 2019. THE SUPERSTAR: SIBA MTONGANA At this year’s New York Festival & Film Awards, this regular TASTE contributor since 2012 (see her recipes on page 96) bagged a silver medal for the latest season of Siba’s Table. THE NEWCOMER: THINUS PRINSLOO The Restaurant at Waterkloof chef was named winner of the Africa and Middle East regional final of the San Pellegrino Young Chef 2020 competition. He’ll compete in the final in Milan next year. Knock ’em dead, Thinus! WE’LL NEVER FORGET... Anthony Bourdain, chef, author and TV host (1956–2018) Bruce Robertson, chef-owner of The Showroom, The Boathouse and The…

Almond milk It’s the closest in body, mouthfeel and creaminess to dairy milk, and our preferred milk substitute in a flat white. Macadamia butter Velvety and viscous, it’s runny enough to stir into overnight oats without seizing, and plays nicely in dressings, too. Coconut oil It might have become a cult ingredient among everyone from Banters to vegans, but we think it’s worth the hype for its subtle flavour and high smoking point. Coconut palm sugar We can’t get enough of its fudgy flavour in its natural habitat – in Asian dishes such as pad Thai and tom yum soup – but we also love it in desserts and bakes. Hazelnut flour Yes, it’s a godsend for the gluten-intolerant, but we also love its rich, nutty flavour and the soft,…

2010 Braamfontein, Johannesburg 2011 Bree Street, Cape Town 2012 44 Stanley, Johannesburg, and Stanley Street, Port Elizabeth 2013 Linden, Johannesburg 2014 Maboneng and Soweto, Johannesburg, and The Promenade, Durban 2015 The KZN north coast and Rivertown Precinct, Durban 2016 Newtown, Johannesburg 2017 Durban Central and Sea Point, Cape Town 2018 Hazelwood, Pretoria, and Harrington Street, Cape Town 2019 Stellenbosch and Franschhoek…

TOP CHEF There’s something irresistible about watching a group of cocky chefs dis one another’s skills, only to be cut down to size by the judging panel. Is there anything more terrifying than Tom Colicchio’s unimpressed face? MASTERCHEF AUSTRALIA George breaking out in a sweat when he ate chillies, Heston week, Marco chewing on his spectacle arm, group challenge meltdowns, contestants running to the blast chiller as the seconds ran out. TV gold. PARTS UNKNOWN It’s hard to look back at Anthony Bourdain’s food travel show and not get choked up. In addition to his acerbic sense of humour, it was the relaxed, earnest way in which he connected with people over food. Slurping noodles with President Obama was a highlight. We can’t believe he’s gone. THE GREAT BRITISH BAKE-OFF…

1 FOR ALL YOUR SUMMER PICNICS Pierre Jourdan Tranquille Sparkling Blush Non-Vintage Pale pink and bubbling, this sinfully delicious wine is the ideal one to have on ice for patio brunches, forest picnics and beach sunsets. Made from Pinot Noir and Chardonnay, it delights with strawberries, cherries and peach, and a zippy palate that fizzes and froths. R99.99 2 FOR CHRISTMAS EVE DINNER AT THE IN-LAWS Kevin Arnold Shiraz 2015 To keep everyone from dad-in-law to sister-in-law happy, you need to take along a stylish wine with class and charm (just like you) to remind them how fortunate they are to have you in the family. This is the one: leathery spice, red plum and crushed black pepper on the nose, a rounded, sensuous body and silky tannins on its…

For Belgian-inspired fare: HEY JOE! Come for the Belgian abbey-style beer on tap and bistro-style food. Order the chicken skin crackling, bitterballen and a saucisson platter and settle in for the afternoon. R45, Franschhoek; heyjoebrewery.com For sophisticated sharing plates: CHEFS WAREHOUSE AT MAISON The menu of sharing plates changes regularly: expect the likes of coal-fired Cape salmon with nuoc cham dressing, Belnori chèvre frais, togarashi, sago crackers and garden greens. R45, Franschhoek; maisonestate.co.za For carefully foraged ingredients: FOLIAGE Chef Chris Erasmus and head chef Michael Jonker gather their ingredients every morning, so the menu changes daily. Visit for two-, three-, four- or six-course menu options. 11 Huguenot Road; foliage.co.za For dining al fresco: LA PETITE FERME Take in the famous views of the Franschhoek Valley while enjoying crisp white wines and country-style…

For breakfast that becomes lunch: FOUR & TWENTY CAFÉ Chef-owner Tracy Leigh Genricks’ creative menu features the likes of a breakfast tartine (brioche toast with Brie, porcini, baby spinach, avo and a soft-poached egg), while lunch could be mussels en papillote. Room for dessert? The list of cakes and pastries includes a gluten-free ricotta, almond and lemon tartlet. Well worth a foray into the ‘burbs. 23 Wolfe Street, Chelsea Village, Wynberg; fourandtwentycafe.co.za For inventive ice cream: THE CREAMERY The only issue you’ll have is deciding which of the delicious flavours to choose. Luckily they’ll let you try before you buy. Classic flavours include salted caramel and chocolate, but monthly newcomers change with the seasons – anything from goat’s cheese and candied cherry to nectarine. Bonus: they’re open until 11 pm.…

For blues and whisky: HANK’S OLDE IRISH You’ll want to take your time over this speakeasy’s large selection of whiskies from Ireland, Scotland, America and Japan. 1st floor De Akker Building, 90 Dorp Street; hanks.co.za For a harvest table lunch: GREENGATE DELI Enjoy the large variety of salads piled high on platters – vegan, vegetarian and meat options all included. The vegan desserts are also a must. De Wet Square, Corner Church and Bird Streets; tel: 021 886 6111 For a great bagel selection: ALL THINGS GOOD Looking for a salmon, cream cheese, dill and caper option? Check. Want a vegan bagel? They have up to four. Add a vegan peanut butter tart and you’re good to go. 36 Ryneveld Street; tel: 021 887 7703 For the mother of all…

I like washing up, I really do. I am not fanatical about it; it’s not as if I have set up a YouTube channel and dispense crockery and cutlery hygiene tips to the camera with my hands busily scrubbing away, forearms covered in suds. (Although as I write these words, my mind whirls around the possible commercial success of such a venture – I’d be able to name my price to the queue of willing sponsors lining up. From The Sink – brought to you by… Note to self: contact agent ASAP.) It is true, however, that my hands are always itching to turn on the taps and start the process. To my shame, I sometimes disappear to the kitchen between courses at dinner parties to wash the just sullied…

USE FRESH EGG WHITES It may take longer and a little more effort to whip them into a foam, but the result will be more stable with small, strong bubbles. Older egg whites foam up more easily and the volume is bigger, but they are less stable and the foam will become runny if not used right away. Use the egg yolks to make custard, ice cream or cure them to grate over pasta. BRING EGGS TO ROOM TEMPERATURE If you’ve stored your eggs in the fridge, separate them while still cold, then let the whites stand at room temperature for 30 minutes before beating. ADD WARM SUGAR Warm the caster sugar in the oven at 180°C for approximately 10 minutes, or until warm to the touch – it shouldn’t…

SPICY BBQ PORK SHOULDER SLIDERS Serves 8EASY GREAT VALUE Preparation: 15 minutesCooking: 45 minutes Woolworths BBQ Easy to Roast pork shoulder 1.2 kg Woolworths slider buns 8 Woolworths labneh 1 x 150 g tub Woolworths chipotle chilli mayonnaise, for serving dill 10 g coriander 20 g microleaves 20 g 1 Cook the pork shoulder according to package instructions. Halve the buns and toast in a pan. 2 Spread the labneh and mayonnaise onto each bun. Cut the cooked pork into squares to fit onto the buns. Garnish with dill, coriander and microleaves. WINE: Woolworths Diemersdal Merlot Malbec 2018 DEVILLED EGGS Serves 8EASY GREAT VALUE Preparation: 15 minutesCooking: 10 minutes large free-range eggs 18 avocado ½, peeled and stoned hummus 200 g Woolworths frozen petit-pois 100 g, blanched Woolworths fresh basil…

If you regularly avoid asking the question: “what can I bring?” it’s time to change your humbug ways. Start with these five low-effort recipes from Phillippa Cheifitz that travel well and will guarantee you get an invitation next year BABY SPINACH, RICOTTA AND DILL TART “No one will leave this crust behind. And it’s so easy to make.” Serves 8EASY GREAT VALUE Preparation: 30 minutesCooking: 30–40 minutes For the crust: savoury crackers 185 g, finely crushed butter 150 g, melted Parmesan 70 g, finely grated For the filling: baby spinach leaves 200 g, rinsed free-range eggs 3 cream 1 cup garlic 1 clove, crushed fresh dill 10 g roughly chopped sea salt and freshly ground black pepper, to taste ricotta cheese 250 g, crumbled shaved Parmesan, to garnish (optional) 1…

I recently tried the chilli-butter roasted kingklip (far right) with mash recipe (T155, November 2019) and it was absolutely amazing. The ingredients for this recipe are super-easy to source, all the spices are common in the everyday kitchen and one does not require any special techniques to master it. I added baby leeks to the butter-and-garlic mix, which I roasted with the kingklip. I also added lemon zest to the kingklip and fresh thyme to the mash. I was surprised by the new Woolworths frozen mashed potato, it tastes great and is extremely quick and easy to prepare. I’ve always wanted a quick and easy kingklip recipe that’s of restaurant quality and thanks to Woolworths and TASTE magazine, I have found what I was looking for! – Stefan Wilding STEFAN…

Sushi donuts A mash-up that failed. Much like the spaghetti doughnut and the sushi burrito. Activated charcoal Did we really need black ice cream and burger buns? Did we? Sweet potato toast It took forever for those sweet potato slices to toast properly. Freakshakes Cool on Instagram, but how were we supposed to eat/drink these things? PLAYING FAVOURITES: THE CUISINE EDITION GOING UP Plant-based Korean Latin-American GOING STRONG Middle Eastern Japanese Regional Indian GOING DOWN North American Gastro pubs Retro-revival WE’RE SO OVER… …matcha in everything (does anyone actually like it?), balls (protein balls, ice-cream balls), quenelles (just lopsided balls, really) and novelty cocktails that require a bank loan before you can start sipping. REMEMBER WHEN… … back in the Jan/Feb 2010 issue of TASTE we hailed sous vide as…

ELENA ARZAK “I like food that is simple. It might not look simple, but it should taste simple.” DAN BARBER “Cooking with diversity is the simplest thing we can do to support a better food system.” MARCUS SAMUELSSON “To become a good cook is to know yourself, and I, at this point, know myself.” DOMINIQUE CRENN “Who says a woman cannot have a family and a career? Those are stupid things to say.” ALEX ATALA “Your grandma used every last bit of chicken. That’s sustainable.” RENÉ REDZEPI “Once you start figuring out the wilderness, there are hundreds, if not thousands, of ingredients within your grasp.” ANAND GAGGAN “Chefs are at the mercy of our own fame. We want it, then become victims of it.”…

WHITE PEPPER Once the underappreciated powder everyone ignored in hostel dining halls, it’s reinvented itself as a wonder spice that elevates scrambled eggs and avo with its nuanced bite. TURMERIC Talk about a breakout star: one day, it’s the fusty yellow spice nobody pays any attention; the next it’s hailed as a superfood. PEANUT BUTTER From humble sandwich spread to a retro-fabulous ingredient starring in everything from maple-bacon croissants to chocolate lava puds.…

Now you can enjoy eating abalone at home, with Woolworths’ sustainably sourced Cape abalone. This easy-to-cook mollusc is known for its pure ocean flavour and tender texture, and is delicious eaten grilled or fried. Woolworths’ abalone is responsibly farmed at Danger Point in the Western Cape and feeds on an all-natural, mainly seaweed, diet. Farmed South African abalone is sought after by top chefs worldwide – so go ahead and indulge yourself! woolworths.co.za SERVING SUGGESTION: Clean and score the abalone, and sear quickly in 1 T sesame oil over a high heat on both sides until golden. Finish off with 1 T butter. Serve with an Asian dressing made using 4 T soya sauce, 2 T freshly squeezed lime juice and 1 T sesame oil. Garnish with toasted sesame seeds…

Woolies’ range of 16 fragrant infusions are made from expertly blended florals, herbs, spices and fruit. Each infusion offers a soothing sensory experience, whether you need a boost during the day or are winding down. Plus, they’re great caffeine-free alternatives to regular tea. The best part? They’re equally delicious warm or chilled, whether starring in jugs of refreshing iced tea or in ice lollies studded with fresh fruit. woolworths.co.za…

“ Harry knew what he was doing when he mixed Prosecco with peach purée” We’ve reclaimed rosé Pink wines have cast off their reputation as being overly sweet, and local winemakers are producing excellent bottles in the French style (the Rosé Rocks competition, with a judging panel chaired by Woolies’ Allan Mullins, recognises the best in SA every year). Since discovering that crisp, dry rosés with light acidity are excellent food partners, while the sweeter versions are fruitier and more balanced, we’ve been making up for lost time: rosé is one of the world’s fastest growing wine categories. Best drunk young and chilled, with flavours of strawberries, cherries, raspberries, what’s not to love? The wines to try: Villiera MCC Brut Rosé, R124.99 (double-gold winner in the MCC category at 2019…

Let Woolworths do all the hard work for your next picnic with its new range of cream cheese and mascarpone. Choose from combinations such as basil pesto cream cheese with sundried tomato relish, mascarpone with fig and pecan nuts, chilli-and-lime mascarpone with sundried tomato and gremolata, or sushi-style cream cheese. Or go sweet and savoury with mascarpone with apple, cinnamon and pecan nuts, or chocolate and salted caramel cream cheese and candied walnuts. Impressive summer entertaining has never been more simple. woolworths.co.za…

For stocking up on artisanal wares: BILL&CO (MALMESBURY) Headed up by winemakers David and Nadia Sadie, Bill&Co specialises in wine and the Swartland’s sustainable fresh produce. The bistro/bakery/wine bar/deli is always buzzing, especially at the Saturday market, which starts at 10 am. You’ll leave laden with craft gins, sourdough bread and preserves. 1 Plein Street, Malmesbury; billandco.org For road-trip pizza: NIEUWEDRIFT FARM (PIKETBERG) Heading out of town on the N7? Plan a stop at Nieuwedrift to fuel up on home-made, wood-fired pizza: the Happy Hour with green fig, Brie, caramelised onion and rocket on a thin, crispy base is a must. Then enjoy a wine-tasting and stock up on the affordable Chenin Blanc, Shiraz and Méthode Cap Classique. Off the N7, about 1 km before the Berg River; facebook.com/nieuwedriftwineestate…

For the perfect Benedict: STARLINGS Indulge in the classic Benedict with the lightest lemony Hollandaise, or be bold with the periperi chicken livers on sourdough. 94 Belvedere Road, Claremont; starlings.co.za For spectacular cakes: HIGH TEA The husband-and-wife team behind this coffee shop pride themselves on serving freshly baked cakes and quiches, tarts and chicken pies, from a small menu that changes daily. Courtyard 53, 53 Constantia Main Road, Plumstead; hightea.co.za For free-range meat: GOGO’S Looking for ethically produced meat, biltong, eggs, dairy and produce? Gogo’s is your go-to. 6 Cardiff Castle, corner Kildare Road and Main Street, Newlands; gogosdeli.co.za For Indian-Ethiopian-SA fusion: RAGAMUFFIN CURRY This small takeaway spot off Kenilworth’s main drag combines the best of Ethiopian, Indian and SA cuisine. Feast on a fiery Durban mutton curry or try…

For freshly squeezed juices: THE ELECTRIC This trendy revamped space was once an auto-electric shop. Today, it boasts Instagrammable floors, high ceilings and super-fresh juices, nut milks and breakfast options. Try the watermelon, basil, lime, mint and ginger juice for a subtle kick, and take a freshly baked five-seeded loaf or baguette home for later. 48 Canterbury Street; the-electric.com For the Reuben bagel: NEW YORK BAGELS The bagel recipe has been in the family for generations – handed down from co-owner Nina Milner’s Lithuanian granddad – and it goes without saying that they’re baked fresh daily. Go for the classic Reuben bagel – pastrami, red cabbage, pickle and Emmenthal sandwiched on home-made rye. 44 Harrington Street; tel: 073 577 9132, @NYBCT…

I embrace (even pride myself on) the reputation I have for being a tiny bit trashy at Christmas. Okay, I am in fact the Queen of Kitsch Christmas. I festoon an enormous purple tree with silver disco balls and tinsel. I haul out fairy lights. I bring out the Christmas compilation CDs. I insist we take photos wearing novelty glasses and headgear. Everything must sparkle. I go full sequin. “Bring on the bling!” I say. Why buy a Christmas tree when you can be one? I’m no fan of moderation, but come December, less is most certainly not more. It’s as if my festive frivolity and deliberate thumbing of my nose at things in good taste softens the sadness and the longing for those not here. And the table I…

Inspired by Africa, Whitley Neill’s range of premium gins deserve a spot in your bar. Bringing together eight generations of expertise, these award-winning gins are skilfully blended to balance rare African botanicals and unusual aromatics. Embrace the flavour of South Africa with the protea-and-hibiscus variant, or the slightly cooler aloe-and-cucumber gin. The original small-batch variant, slightly softer than more traditional London dry gins, is smooth with rich juniper, citrus and notes of exotic spices, while raspberry-flavoured gin boasts bright flavours from Scottish raspberries balanced with juniper notes. whitleyneillgin.co.za SERVING SUGGESTION: Make a rose-and-raspberry cocktail by combining 1 T rose syrup, 1 T lime juice, 2 T Whitley Neill raspberry gin and 1 cup tonic water in a shaker. Pour over crushed ice and garnish with fresh raspberries. Not for Sale…

If you’re looking for great wines at exceptional value, Woolies has you covered. Be it a bottle to gift, sip, or celebrate with, you’ll find a wine for every occasion in the premium Signature range, created with winemakers chosen by Allan Mullins, Woolworths’ wine selector for over 30 years. Look out for the latest additions for summer – a vibrant Chenin, a nuanced red blend and a bright MCC. Not for Sale to Persons Under the Age of 18…

Situated along the elevated northern slopes of the Helderberg Mountain in what is geographically known as the Golden Triangle, Alto has earned its reputation as one of South Africa’s most respected red wine estates. Precise understanding of the terroir and the vines that thrive here has been shaped over generations and led to just five varieties being grown on the estate. Alto 1963 is an elegant red blend, featuring soft tannins and a bouquet of crushed red fruit and a hint of chocolate, that pairs perfectly with any red meat dish. alto.co.za Not for Sale to Persons Under the Age of 18…

PÂTÉS AND CONDIMENTS SMOKED SNOEK PÂTÉ A South African classic made with sustainably sourced snoek. Serve with crackers, melba toast or fresh bread. FRESH BASIL PESTO Made with fresh basil, extra virgin olive oil, cashew nuts and pecorino cheese, it adds flavour and colour. GARNISHES EDIBLE EXOTIC FLOWERS Woolies’ range of exotic edible flowers includes snapdragons, bellis daisies, nasturtiums and begonias – perfect for garnishing salads, cakes and cocktails. BOTANICAL LEAVES Add visual and textural appeal with hand-picked salty finger and ice leaf. SAMPHIRE Its salty flavour and crisp texture add a new dimension to savoury platters and salads. MEAT AND FISH PULLED CHICKEN Slow-cooked until tender, then pulled and finished with BBQ sauce, it’s perfect for pizza, tacos and wraps. You can even use it as a pie filling.…

KAROO LAMB ROAST WITH WHOLE APPLES AND MINT “The richness of roast leg of lamb brings an opulence to a table that is fit for a king. As the mantra goes, low and slow is the way to go. And as the centrepiece of your main course, a roast must be nurtured to perfection. Opt for a large platter that will give all guests around the table access to the dish.” Serves 8EASY GREAT VALUE Preparation: 30 minutesCooking: 6 hours mint 15 g, washed Maldon salt 2 t anchovy fillets 6 garlic 2 cloves paprika 2 t leg of Karoo lamb on the bone 2.5 kg black salt 2 T Granny Smith apples 3 1 Preheat the oven to 140°C. 2 Using a pestle and mortar, grind the mint and…

Maximise flavour for a good cause this festive season with Woolworths’ new infused olive oils. Featuring locally produced olive oil from Goedgedacht in the Swartland infused with chilli, basil or garlic, packaged in a striking glass bottle, they’re the ideal addition to your kitchen and make the perfect gift. Not only are you purchasing a top-quality product, but you’re also supporting a social programme committed to changing the lives of impoverished communities through the Goedgedacht Trust’s POP (Path on to Prosperity) initiative. woolworths.co.za SERVING SUGGESTION: Ramp up the flavour on your next tapas board by drizzling the basil oil over creamy ricotta cheese, the chilli oil over quick pan-fried chorizo, and the garlic oil over flash-fried prawns.…

MAKE IT MERRY AND BRIGHT Make simple wreaths using fynbos, and spray them to match your colour scheme. Hang them up with crackers, baubles and home-made biscuits (or if you’ve no time for baking, use the Woolworths vanilla biscuit decorating kit).…