Indholdsfortegnelse for March/April 2022 i Woolworths TASTE

THERE ARE TWO THINGS THAT DON’T FEATURE HIGHLY ON MY SKILLS LIST, but they both feature in this issue: camping and baking. In my twenties, I ill-advisedly accepted an invitation to Rocking the Daisies. For those too young to remember or too old to want to, this was a live music festival held in early spring just outside Darling. The friend who invited me said he could “get me into the Kreef Hotel”, which is how I came to find myself pulling a wheelie suitcase across a field of tents. I had to borrow a sleeping bag from a relative stranger. One should never have to borrow a sleeping bag. I’ve never been camping since, obviously, but the Salad Dodger managed to lure me into a luxury campervan last year,…

Never ones to shy away from a bit of frivolous pop culture, this month we repurposed the kids’ fidget toy turned viral TikTok creation, Pop It chocolate, for Easter. Sheer genius. Simply grab whichever tiny chocolate candies you fancy (Fantastical eggs, natch), nestle them in the cavities of the Pop It, then pour melted chocolate of your choice into the silicone shape. Allow to cool, unmould and devour. We are all still kids at heart.…

Appliance alliance “My Instant Pot Duo Crisp is my favourite kitchen gadget. It pressure cooks, sautés, steams, slow cooks, air-fries, roasts, bakes and dehydrates – and just makes cooking so much easier. The other day I made an amazing slow-cooked leg of lamb in it.” All yolks aside “The perfect egg is cooked medium. The yolk must be a little bit runny for me to enjoy it!” Food hero “I love Jamie Oliver’s energy, cooking style and the fact that he inspires me to be more creative in the kitchen. His sausage-and-veggie cottage pie recipe is the gift that keeps on giving – a real crowd-pleaser.” Now watching “MasterChef Australia. Nothing beats the excitement of its pressure tests!” Flavour saviours “My pantry can never be without paprika, Six Gun grill…

The hunters’ games Bunnies get hungry too! Make sure to leave out a plate of carrots for the Easter bunny the night before the hunt. Keep the magic of Easter alive by creating bunny pawprints leading from your kids’ bedrooms. Dust cocoa powder through a bunny pawprint stencil. Create a scavenger hunt by writing clues on white hen’s eggs using an edible marker that will lead the kids to a big stash at the end. Game on! Bunnies and ladders: the holiday board game your family’s been waiting for. Game tin with five marshies marshmallow eggs, R99.99. Blow by blow Demarcate your Easter egg hunt route with these pretty windmills. Easter twirly whirly windmills, R59.99 each. Pot luck The perfect centrepiece for any Easter feast. Garlic-and-herb flavoured pot bread kit,…

White chocolate If you’re careful with your choice of white chocolate (in other words, white chocolate with actual cocoa solids, not just cocoa butter), you can match it with a surprising variety of wines, including a Riesling that’s not too wooded, a light and fruity rosé and even the slight sparkle of a good Moscato. We recommend: A bowl of Woolworths’ white-chocolate-coated whole almonds with a glass of Paul Cluver Riesling. Or, if you’re on a picnic, the delicate Iona Sophie Le Rosé with its notes of candied fruit. Milk chocolate Surprisingly perhaps, the star of the chocolate-and-wine-pairing lottery is milk chocolate. Because of its mild, creamy character, it pairs well with a host of varietals, including Merlot, Pinot Noir and even Cap Classique. In fact, milk chocolate is widely…

Salmon + rosé The Delheim Pinotage Shiraz Rosé (R74.99) is an interesting blend with a pale salmon pink colour that exudes fresh strawberry aromas, Turkish delight, waterberries and tangerine. It has a delicate nose with some redcurrant and a touch of peach on the palate. The wine also offers herbal notes and crisp acidity, which works well with the maple-smoked salmon and citrus cream on page 91. Chicken + Chardonnay De Wetshof Limestone Hill Chardonnay (R99.99) offers pronounced apple, peach, lemon and lime freshness on the nose, with a lovely rich texture and a nutty, chalky flavour on the palate. It’s a complex wine with a delicious lingering grapefruit aftertaste. The acidity enhances the richness of Donna Hay’s balsamic pot roast chicken on page 28, complementing the flavour of the…

Breakfast has become a battlefield. Motherhood is wonderful. Breakfast is not. I tried my best. I really did. Previous columns are testimony to that. Bottereiers, the way my mom made them. Jacques Erasmus’s oats for a little prince. Puffy cheese toasties. Thai-style crispy eggs. April Bloomfield’s baked eggs with anchovy and rosemary. These are all wonderful ways to start your day. But at 6:30 am during the mad rush not to be the last family at the school gate, I confess to taking the path of least resistance. I just don’t have the strength for a sleepy nine-year-old who does not want to eat a heavy breakfast. So we go the conflict-free breakfast-in-a-box route. ProNutro. Weet-Bix or Seb’s very best puffed rice cereal, and save the inevitable arguments for the…

“Tres leches gets its name from the three kinds of milk used to soak the sponge ” “This was one of my first attempts at making doughnuts at home and this recipe is the jackpot! They can be filled with anything – jam, custard, cream, but Woolworths’ chocolate mousse, piped inside, would be the ultimate decadence” – Khanya Mzongwana WHITE CHOCOLATE TIRAMISU TRIFLE “Tiramisu is one of those desserts I always come back to. Mine is a trifle-style twist, with coffee jelly and buttery Madeira cake.” Serves 8 EASY GREAT VALUE Preparation: 20 minutes Cooking: 5 minutes For the coffee jelly: gelatine powder 10 g water 3 T hot black coffee 1 cup treacle sugar 50 g whipping cream 1½ cups caster sugar 80 g vanilla extract 1 t mascarpone…

“Camping is relatively new for me; I went on a trip last year with friends who have all the gadgets, and I loved it so much I’m now on the hunt for a vintage caravan! The most important thing (for me) is to pick a campsite with a firepit – we built one at home after that first trip. I love cooking big paellas, bread and large joints of meat over the fire. Dessert is simple – a make-ahead cake or lemon tart, which lasts a few days. And I always take my Nespresso machine.” – Abigail Donnelly CIAMBOTTA “I saw this technique on an Instagram reel and it worked perfectly. Drill holes in the top of two pieces of maple wood about the length of the fish you’re going…

Why are certain grains (in certain conditions) off limits during Pesach? The traditions around Pesach are a symbolic re-enactment of the Israelites’ escape to Egypt in Biblical times. In their haste, there was not enough time to wait for the bread to rise. Still, it is not only yeast that is customarily forbidden, but any foods with leavening agents activated through fermenation. These are referred to as chametz and include wheat, rye, barley, oats and spelt. Happily, who doesn't love a flourless chocolate cake these days? Passover baked goods made with matzo meal (such as matzo balls) are permitted as the meal will have already been baked and the grain will remain unleavened.…

Make sure all your ingredients are measured and ready before starting. Ceramic, glass or metal mixing bowls are best for the meringue. Wipe the bowls and whisk the hand-mixer with clear vinegar to remove any grease. A hand- or stand mixer is recommended as the meringue needs to be whisked to stiff peaks, which can take some time and a lot of arm power! If your oven runs hotter than normal, use a lower temperature, 150–155°C. If you have time, make the curd the day before or at least 4 hours in advance so that you can use it as soon as the macaron shells are cool. This will also allow the egg whites for the macarons to mature overnight in the fridge. It’s important to keep the weights accurate,…

TUNA PUTTANESCA WITH BLACK OLIVE GREMOLATA “It’s always good to have a cupboard standby up your sleeve, and puttanesca is one of the greatest” Serves 4 EASY GREAT VALUE olive oil 1 T, plus extra for drizzling garlic 2 cloves chopped red chilli 1 t (or ½ t chilli flakes) anchovy fillets 4 chopped tomatoes 1 x 400 g can fresh pasta (e.g. paccheri or fusilli) 400–500 g (or 300 g dried pasta) lemon 1, juiced fine capers 1 t tuna 1 x 145 g can sea salt and freshly ground black pepper, to taste For the olive gremolata: lemon 1, zested parsley leaves 30 g, finely chopped, plus a few whole leaves to garnish pitted black olives 6, chopped 1 Place a large, non-stick frying pan over a high…

Flower hour Why is the humble hibiscus having a moment, you ask? Food-fluencers can’t get enough of the bloom’s tart, dried cherry flavour and dramatic deep-red hue when steeped in everything from aguas frescas to tea. And the wellness brigade loves it for its nutrient density and myriad health properties. Bottoms up, we say! Hibiscus gin sour Combine 200 g sugar and 1 cup water and simmer until the sugar has dissolved. Remove from the heat, then add 4 Woolworths hibiscus petals tea bags and steep until deep red in colour. Chill the syrup until required, then combine 2 tots hibiscus syrup with 2 tots gin or alcohol-free gin and top up with soda water to taste. CHEFS is back! Food halls have been one of the biggest food trends…

What is it? Harissa is a fragrant, smoky chilli paste from the Maghreb region in north-west Africa, which comprises Tunisia, Morocco, Algeria, Libya and Mauritania. It’s traditionally made by pounding soaked dried chillies, garlic, olive oil and a spice blend of cumin, caraway, coriander and fennel seeds into a chunky paste. Marinate it Salt, fat, acid, heat. Not only would Samin Nosrat approve, but harissa also has all the components of a great marinade. Use as is on Karoo lamb chops, chicken pieces and rump steak, or loosen with a bit of yoghurt or a mixture of lemon juice and olive oil to temper the heat. Stir it Carrot soup lacking in the flavour department? Shakshuka tasting a bit tame? A spoonful of harissa adds both heat and depth, making…

The Silo Hotel, Cape Town For the ultimate urban indulgence, it doesn’t get much fancier than high tea at The Silo Hotel. Situated in the historic grain silo complex at the V&A Waterfront, the five-star hotel is above the Zeitz Museum of Contemporary Art Africa, so once you’ve had your fill of culture, you can indulge in executive chef Veronica Canha-Hibbert’s prolific Royal Tea spread. Complementing the selection of Nigiro loose-leaf teas and fine bubblies is an array of bite-sized treats offering a fine balance between favourites like salmon and cucumber finger sandwiches and English scones with fresh cream and home-made preserves, and petits gateaux such as macarons, chocolate ganache tarts and raspberry profiteroles. Bonus: you don’t have to stay at the hotel to get a booking. You know what…

1 Paul Cluver Ferricrete Riesling As pioneers of the Elgin wine valley, the Cluvers consistently produce one of the world’s finest expressions of Riesling. It’s lean and vibrant – think of freshly squeezed lime in a daiquiri, with a hint of sugar. Heavenly with lightly charred exotic tomatoes, extra virgin olive oil, basil and tzatziki. R89.99 2 Tokara Cabernet Sauvignon Stellenbosch is Cabernet territory and Stuart Botha crafts one of the best. Expect pure blackcurrants with delicately ripe cassis and a touch of tobacco. A savoury, full-bodied wine perfect with slow-roasted leg of lamb marinated in hoisin sauce, honey and aniseed liqueur. R139.99 3 Delaire Graff White Rock Sauvignon Blanc This multi-region Sauvignon blended by the talented Morné Vrey is expressively aromatic, with passion fruit, lemon and green grass notes.…

KASSAVA CAFE For affordable fine dining without the fuss This is the most exciting eatery in town right now. Cousins Stuart Masube and Tawanda Muzeketwa (opposite) were born in Harare and moved to South Africa in 2009, starting their culinary careers in a Franschhoek scullery and working their way up at some of the most iconic winelands restaurants, including Le Quartier Français. After crossing back over the cassava curtain, they opened the café in April 2021. “Cassava only grows from this region northwards,” Tawanda explains. “We just used the letter ‘K’ because it’s sexier.” While the indigenous root vegetable features in the crispy hash browns with silky scrambled eggs, the true stars of the menu are the pork belly pasta and braised beef brisket. Then again, as their tagline says,…

It’s a memory framed by a soft 1970s summer sun. The road-side picnic spot with concrete chairs, mom’s little blue VW Beetle parked beneath big bluegums and our padkos laid out on the table. My mother was newly divorced when she and my four-year-old self departed our small flat in Benoni for a holiday in Scottburgh on the KZN coast. En route, we’d stopped for breakfast: sweet tea from an orange Thermos; peanut butter-and-jam sarmies unpacked from neatly folded wax paper. We stopped twice more and each time there was more wax paper-wrapped food to look forward to, one of which revealed slices of sugar-dusted jammy Swiss roll, which was the most delicious thing I could imagine back then and a winning strategy in warding off the incessant “Are we…

HOT CHOCOLATE TODDY Mix 2 T cocoa powder and 1 T boiling water. Gently heat 2 cups milk in a saucepan, add the cocoa mixture, a cinnamon stick and the zest of 1 small orange. In two tumblers or mugs, mix 2 T whisky and 2 T maple syrup. Pour in the chocolate mixture and stir. Drink it hot! CHEAT’S MOCHA BROWNIES Preheat the oven to 180°C and line a 20 x 20 cm baking dish with baking paper. Pour 1 x 385 g can condensed milk into a large mixing bowl. Sift in 120 g cake flour and 50 g cocoa and fold through until just combined. Gently pour the mixture into the baking dish and spread. Bake for 12–15 minutes or until a skewer comes out clean. Allow…

STICKY PEARS WITH HOT CROSS BUNS AND RIPE CAMEMBERT “Easter Sunday lunch is going to be quite different for me this year as, instead of going home to Plett, I’m spending more time in the bush to be with my partner, Nikolas Vounnou, who is a ranger in the Kruger Park. Being in the bush means a slower pace, which also means slow food. Life in Limpopo is a celebration of the outdoors with fuss-free cooking that needs to be shared. Still, I like to keep my family close, so I plan to make some of the things my dad and I love cooking together at Easter. I’m sentimental that way. This menu is also off the grid and bush-friendly (the perfect solution for surprise loadshedding) so everything can be…

THE TEST KITCHEN, MUCH LIKE MANY OF THE WORLD’S BEST RESTAURANTS, APPEARED TO UNDERMINE ITSELF AS AN INSTITUTION. With its location, tucked beneath a busy staircase in a corner of the historic Old Biscuit Mill, it seemed as though its intention was to appear, magically, to a select few. However, The Test Kitchen was also one of Cape Town’s most poorly kept culinary secrets. And so, bowing out with its many accolades and a cult-like following, the restaurant’s closure, on 30 September 2021, felt like the death of an era. After 11 years – during which they won the coveted Eat Out Restaurant of The Year accolade six consecutive times and pioneered a kind of fine dining that South Africa wasn’t yet attuned to – founders Luke and Sandalene Dale…

TROUT RÖSTI FISH CAKES WITH DILLED CRÈME FRAÎCHE “Woolies trout rashers have a fantastic light wood-smoked flavour.” Serves 4 to 6 EASY GREAT VALUE Preparation 20 minutes, plus overnight chilling time Cooking: 50 minutes large potatoes 750 g onion 1, peeled cold unsalted butter 45 g Woolworths smoked trout rashers 120 g, chopped sea salt and freshly ground black pepper, to taste sunflower oil 1/3 cup crème fraîche, for serving dill, chopped, for serving 1 Scrub the potatoes, prick, then boil until tender. Drain and cool, then chill overnight. 2 Peel the potatoes and grate coarsely into a large bowl. Grate in the onion and 30 g butter. Mix in the chopped trout and season to taste. Chill for 1–2 hours to firm. 3 Shape into small cakes, about 16–18.…

LUCKY POT GINGER CHICKEN “Leave out the chilli for a more family-friendly version” “Inspired by the classic Hainanese chicken, this weeknight-friendly one-pot version has all the comforting, fragrant flavour we love from the original.” Serves 4 2 tablespoons vegetable oil 6 cloves garlic, finely chopped 1 long green chilli, sliced 12 thin slices ginger (about 25 g) 4 green onions (scallions), thickly sliced 2 cups (360 g) brown basmati rice, rinsed 3 cups (750 ml) good-quality chicken stock 1 cup (250 ml) water 2 tablespoons soy sauce 8 x 125 g small chicken thigh fillets, trimmed 250 g snow peas (mange tout), shredded soy sauce thinly sliced green chilli, coriander (cilantro) leaves and finely grated ginger, to serve 1 Place a large saucepan over medium heat. Add the oil, garlic,…

The aïoli: All the breakfast buns on Egghead’s menu have tailor-made aïolis, so the restaurant makes big batches of its standard garlic aïoli, which offers the perfect balance between creamy and tart. For the porkey bun, it’s customised with wholegrain mustard and a locally sourced fynbos honey. The egg: “Slow and low is always best for preparing great eggs!” says Johan, who trains all his chefs for hours to nail the cooking technique. “We prepare all our eggs in pans, as this allows us to control the heat much better, and fry them medium, as we believe a firm white and runny yolk is best for flavour and texture.” Egghead Diner sources all its free-range eggs from a local farm and gets them as fresh as can be to ensure…

“I love the chocolate hot cross buns. They literally changed my life, because I can enjoy all the spicy cinnamon goodness without those raisins. I always have them toasted, because the semi-melted choc chips are just perfection.” – Annzra Naidoo “I’m old school when it comes to hot cross buns. I love the OG, toasted and slathered with way too much butter, Marmite and thin slices of mild, smooth Gouda.” – Hannah Lewry “The raisin-free hot cross bun, slightly heated with pickled fish is a winner, every time.” – Summer Noble “I like those extra-spicy ones. My mom and I microwave ours for 5 seconds, tear ’em open, spread with ginger marmalade that we can only find in PE, and add a little Gorgonzola.” – Khanya Mzongwana “I’m a hot…

For the perfect thirst quencher, place 2 cups fruit (combos such as watermelon + strawberry; kiwi + apple; mango + pineapple) along with 1 cup water, 2 t lime juice and 1–2 t sugar in a blender. Blend until smooth, strain and chill. To serve, add another cup of cold water (sparkling, maybe?) and garnish with soft summer herbs like mint or lemon verbena. Serves 2…

1 Sip bubbles with oysters Renowned for winemaker Frank Meaker’s organic wines, Org de Rac – with its views over the surrounding farmlands – requires a few hours to fully appreciate. Treat yourself to a Cap Classique-and-oyster pairing, or order a picnic basket to snack on while you taste the wines. Don’t miss the Die Waghuis white and red blends, both awarded 4.5 Platter’s stars. orgderac.com 2 Fuel up on pizza and vino The family-friendly eatery at Nieuwedrift, just off the N7 outside Piketberg, offers burgers, steaks and calamari, but your mouth will water over the wood-fired pizzas with toppings such as bacon, halloumi, caramelised onions and crushed cashews. Don’t leave without buying a case of wine. They’re known for their Blanc de Blanc Cap Classique and barrel-matured Shiraz. nieuwedrift.co.za…

Fat Franks Butcher Franks supplies most restaurants in Hoedspruit. You’ll find a range of biltong choices, plus beef fillet with an affordable price tag. Shop 2, Le Bamba Centre. Find them on Facebook. Le Bamba Lodges order from this fresh produce supplier for good reason. Stock up on the best seasonal fruit and vegetables grown in the area. In summer that means watermelon, nectarines, litchis and mangos. Shop 3, Le Bamba Centre Trails Food Company Franschhoek-trained Chris Hoffman is using his skills to whip up tasty risotto and potjie portions in lightweight, travel-friendly dehydrated food packs. Great for campers and hikers. trailfood.co.za The Tasting Room by Primos Stock up on local liquor such as lemon-fermented Primos gin (or sit down for a gin tasting) and Zwakala beers. Rotique Centre, 404…

Holidays mean time with my family in Limpopo and copious amounts of food – the one time I absolutely refuse to count calories. These occasions actually involve very little rest as everyone tries to catch up. Easter is no different – the entire weekend is about family for us. We take holidays seriously but I’m not complaining. Spending time with my parents, cousins, aunts and uncles, and enjoying all the delicious food made with and for them sounds like a sweet deal to me. Easter Sunday is centred around church and the big lunch after a long service – one of those where the pastor starts off the sermon with “Today I will be short”, but three hours later he’s still at the pulpit mopping his brow with a damp…

ZABAGLIONE EASTER SUNDAES page 81 Woolies’ Easter range includes these enormous hollow chocolate eggs (R44.99 for 110 g), so you don’t have to make your own. While you’re at it, you can also add a scoop of Extremely Creamy Madagascan vanilla dairy ice cream (R82.99 for 1 litre) to take it up a notch. TRES LECHES TRAY BAKE page 79 Woolworths’plant-based milks are great alternatives to rich condensed milk and evaporated milk. I highly recommend the coconut-and-rice milk (R49.99 for 1 litre). PLANTAIN SPLIT page 79 If the work of making the chocolate sorbet from scratch doesn’t appeal to you, Woolworths’ Extremely Creamy Belgian chocolate dairy ice cream (R82.99 for 1 litre) fills that gap just fine. It’s so indulgently creamy that two scoops should do. POTATO DOUGHNUTS page 80…

“This is pure comfort food for the soul, made with love always” – Denise Levy MULTI-LAYER DARK CHOCOLATE CAKE "I've always been a fan of Vaux-le-Vicomte, Versailles’ less famous but equally beautiful sister. On a trip there with my daughters, we met the real countess! We chatted about our shared passion for food and she offered me a recipe for a cake that was made for all the children at Vaux-le-Vicomte on their birthdays – a royal tradition! The cake was flourless and perfect for Passover. Since then, the royal cake of Vaux-le-Vicomte always graces our Passover table!” – Karen Schneid, confectioner, @oohlalaconfectionery Serves 6 EASY GREAT VALUE Preparation: 20 minutes Baking: 45 minutes 70% dark chocolate 500 g butter 100 g free-range eggs 4, separated vanilla extract 1 t…

REBECCA TIMKOE AND I ARE WHAT I LIKE TO CONSIDER CLASSIC ADULT FRIENDS. We either don’t speak for months, or we talk on the phone for hours, occasionally interrupted by our lives, pets or things we forgot on the stove. We first met in 2012 at a night market at The Granary in Gqeberha, where she had a stall selling peanut butter-swirled brownies, cupcakes and French macarons. Markets were just a burgeoning concept in the city at the time but Rebecca, who founded Ginger Pops in 2010, would outsell all the other vendors at the markets she frequented. Surprisingly, she says she never really had a sweet tooth, but since childhood has understood the value of good cake – she’d turn up her freckled nose at the saccharine, dry offerings…

MELTING MIDDLE CRUMBED HAKE AND CREAMY MOZZARELLA FISH CAKES Your family won’t be able to resist the crisp ciabatta crumb and creamy mozzarella centre. Delicious with buttery mash and a summer salad. R64.99 for 280 g FROZEN SMOKED SNOEK AND SWEET POTATO FISH CAKES These fish cakes are made with smoked snoek, hake and sweet potato, and coated in a crisp seed crumb, and packed with flavour. R94.99 for 4 x 100 g CRUMBED TROUT FISH CAKES These are made with trout, mashed potato, creamy cottage cheese and fresh lemon juice, and coated with a crisp ciabatta crumb. Serve with rainbow slaw or steamed greens. R109.99 for 600 g…

GETTING THERE, GETTING AROUND Flights to Madrid from Johannesburg are available on Turkish Airlines, Swiss, Air France, Lufthansa and British Airways. Flights to Oviedo run frequently from Madrid with Iberia. Another option is hiring a car in Madrid and driving north; time will dictate here. The train journey from Madrid to Oviedo (renfe.com) is spectacularly beautiful, but do allow for the time. WHERE TO EAT Casa Lobato, Oviedo, casalobato.es; Casa Fermin, Oviedo, casafermin.com; Casa Marcial, Arriondas, casamarcial. es; Casa Moran, Benia de Onis (open seasonally, so call to check: +34985844006); El Cares, Las Arenas, +34985845042. CHEESE CAVES Cabrales Caves There are many caves dotted around the mountains that are open to the public. We visited Las Arenas, fundacioncabrales.com. Gamoneu Caves Cueva Oscura is one of the most famous caves where…

Follow @WWTaste on Instagram, search “Woolworths TASTE” on YouTube, or like Woolworths TASTE on Facebook to make sure you don’t miss this video. “I absolutely love custard – and cold custard is even better!” says Abigail. Our food director’s memories of growing up in Zimbabwe inspired this video. “My gran would pick me up from school and we would drive to our favourite bakery and order a custard slice. They had iced, feathered tops, and we would eat them ice-cold, after a swim.” Catch the video on TASTETube this April to see how to make Abigail’s perfect custard slice complete with home-made rough puff pastry to make your own priceless custard-based memories. Rough puff pastry custard slice…