Indholdsfortegnelse for January/February 2023 i Woolworths TASTE

FORGET NEW YEAR'S RESOLUTIONS. As Wednesday Addams might say, resolutions are the empty promises of hapless attention-seekers who feel it necessary to fill our social media feeds with their life-affirming clichés. Pah. Resolutions will not change your life, we know this, but I'm here to tell you what will — and that is planning. Smart planning is the future. And it will make your future better and probably everyone else's too (bonus). In the sage words of award-winning children's book author Mo Willems: “You cannot go wrong with a good plan.” I'm a believer. I'm not always good at it, I'll admit, I need help, but I know that with just a modicum of forethought something as simple as dinner can be healthier, tastier and on the table earlier, which…

On taste.co.za in January/February @WWTaste LUNCH FOR UNDER R35 PER PERSON DINNER FOR UNDER R45 PER PERSON Shopping on a budget needn't mean eating leftovers for days – turn vienna sausages into tacostyle hotdogs, transform boerewors into a pap-andboerie tray bake, or serve a fragrant hake curry or spicy paella to guests. From dinners that'll impress the in-laws to lunchboxes for the kids, we've got the answers to all your meal budget condundrums. Head to taste.co.za/great-value for inspiration now. GREAT VALUE RECIPES! EVERYDAY WLIST™…

Keep these Mexican-inspired products ready for quick, flavour-packed meals. SLICED JALAPEÑOS IN SMOKED FLAVOURED BRINE Add heat and smoky flavour to your nachos, fajitas and enchiladas with this authentic chilli topping. R44.99 for 250 g CHIPOTLE SAUCE Jalapeñno chillies are dried and smoked, then combined with bird's-eye chilli, paprika and piquanté peppers to make this spicy sauce. R42.99 for 250 ml SALSA NACHO CHIPS Place these crunchy nacho chips in an ovenproof dish, sprinkle with grated cheese and jalapeños and grill until melted. Serve with sour cream, guacamole and salsa. R54.99 for 250 g CORN TACO SHELLS These crunchy taco shells make the perfect weeknight dinner. Fill with beef, chicken, fish, shellfish or any plant-based meat alternative. Top with vegetables, salsa and cheese. R76.99 for 12 GUACAMOLE SAUCE This guacamole…

“The Potluck Club's Wagyu beef fillet with black pepper and truffle café au lait sauce was a dark, moody, mysterious dish that was beautifully executed and simply presented. Powerful flavours and textures, all brought together by a sublime sauce.” – Abigail Donnelly @thepotluckclubcpt “Belly of the Beast's cinnamon cheesecake with Cremora and spiced custard with pineapple sorbet was a favourite. I love a familiar SA touch and this was on point!” – Jan Hendrik van der Westhuizen @bellyofthebeast_ct “At Emazulwini, the igwinya nopholoni was a delicious, witty take on a South African classic. The crisp-crusted fritter made a lovely contrast against the rich moussy-textured ‘polony’. It challenges diners' preconceptions about what constitutes fine dining.” – Anna Trapido @emazulwini_restaurant “I loved the naked simplicity of ëlgr restaurant's radicchio, red cabbage, naartjie,…

The backstory: The baked cheesecake was born in 2013 as the love child of the bakers at WCafé and Woolies' product developers. Nine years later, it's the café's bestseller, with over 6 000 slices sold every month. The ingredients: The team describes the cheesecake as the amalgamation of carefully sourced, predominantly local produce, from the farm-fresh, free-range eggs in the filling, to the salted butter and honey in the salted caramel. The salted caramel: Salted butter from the Breede River Valley is gently simmered with Woolies' caramel sauce, honey and a sprinkling of Maldon sea salt. Once it has been drizzled over the cheesecake, it's garnished with toasted almond flakes. The crust: To hit that sweet spot between texture and flavour, digestive and Tennis biscuits are coarsely blitzed, then combined…

OFF THE MENU All prices correct at time of press. Stock subject to availability.…

It could be said that the essence of Summer is biting into a sweet slice of ice-cold, pink watermelon and letting the juice drip where it may. But here's a thought: have you tried using the juice as a drinks mixer? I'm here to tell you that freshly squeezed watermelon juice is the all-star player on your drinks table, quite simply, because it goes with everything – from the heavy hitters (gin, tequila, rum, vodka, and even whisky), to gentle sippers like wine and bubbles. Bored with your standard G&T? Add a splash of pink juice for an instant lift. In the mood for sangria? Just wait until you combine the fresh juice with pink wine, sparkling water, mint, lime and ice. Boom! And have you even lived until you've…

EXOTIC MIX TOMATOES These sweet, tangy and savoury tomatoes are great for salads and roasting whole. From R38.99 for 350 g ROMA TOMATOES A locally grown Italian-style tomato, the Roma is firm and meaty, perfect for stews, roasts and pasta sauce. From R39.99 for 1.5 kg ROSA TOMATOES These juicy, sweet tomatoes are bursting with flavour and are ideal for snacking and salads. From R38.99 for 400 g EXOTIC TOMATO SELECTION Firm and vineripened for maximum flavour, these go well with milky mozzarella, fresh basil and peppery olive oil. From R29.99 for 500 g…

DE VILLIERS COCONUT NO-SUGAR-ADDED NUT BUTTER BAR Made with ethically and sustainably Sourced ingredients, you can expect a deliciously Creamy base with lightly roasted coconut. R53.99 for 80g VANILLA SHORTBREAD This home-style afternoon-tea treat is baked exclusively for Woolies in the heart of the Boland using locally sourced ingredients. Insider's info: each biscuit is hand-cut and packed. R46.99 for 220 g BUTTERMILK BRAN RUSKS Another product exclusive to Woolies, these popular dunkers are made with butter and free-range eggs. R56.99 for 250 g NOMU UNSWEETENED COCOA DRINK POWDER Made with UTZ certified cocoa, keep this creamy, comforting Cocoa powder blend on hand for baking or sipping. R76.99 for 150 g…

FRESHLY FROZEN HAKE FILLETS These skinless, deboned portions are individually wrapped for convenience and, a great stand-by for everything from tacos to fish cakes. R139.99 for 600 g FROZEN UNCOOKED WHOLE MUSSELS These local full-shell mussels are delicious steamed and served with a marinara sauce and toasted ciabatta. R154.99 for 700 g LIGHTLY SMOKED RAINBOW TROUT An affordable alternative to salmon, this trout is deboned with skin on. Delicious panfried or flaked into salads and pasta. R119.99 for 250 g PEELED PRAWNS Woolworths' convenient and succulent ready-to-eat prawns are cooked and deveined, great served as a starter or mixed into a fresh summer salad. R149.99 for 200 g…

BRAAI RECIPES On a clear Sunday morning in 1997, 10-year-old Clement Pedro and his six-year-old sister Mikhaila were seated in the back of their mother Verna's pale-yellow VW Beetle, headed to the hospital to visit their dad, Peter. As per Verna's instructions before they'd left home, the kids weren't making a peep, so that she could concentrate on shifting the gears. “You'll crack the Da Vinci code before you find a gear on a Beetle,” laughs Clem as he tells the story. Then, he turns serious. “It's only now that I realise how stressful that time must have been for my parents. My dad had serious spinal surgery, so he was in hospital for a while and when he came home, he was on his back for the longest time.”…

The Lazy Makoti's strawberry curd biscuits Follow @wwtaste on Instagram to watch The Lazy Makoti make these easy strawberry sandwich biscuits this February.…

Mangoes are my absolute favourite fruit and it's just too mean that they're only available for a short time! I make a simple pudding with masses of fresh mango, Woolies' coconut yoghurt, lime zest and a sprinkling of coconut sugar for crunch. – Katharine Pope I'm excited to find new ways to eat spanspek! I'm making jelly, putting it in cocktails and blitzing into frozen slush. – Khanya Mzongwana My great-grandmother grew guavas and sugar cane and my cousins and I would eat them until we were sick. That never stopped us from going back for more, though! My summer isn't complete without guavas and sugar cane. – Lesego Madisa CONVERSION CHART…

At Last Word Intimate Hotels & Safari Camps, local is luxury. This proudly South African collection of intimate hotels embraces a homegrown, award-winning style of “beyond boutique” hospitality. Last Word Franschhoek is the best hotel in Franschhoek for independent, savvy travellers. Explore South Africa's gourmet capital from this five-star boutique hotel on Huguenot Road, moments away from some of the world's most celebrated eateries. Discover classic, understated elegance in eight lavishly appointed, spacious: en-suite superior rooms and two sumptuous pool suites. Last Word Long Beach has endless beach views, fresh air and inspiration on tap in nature's playground. The Atlantic Ocean sparkles at your feet, inviting you to linger longer, and savour the extraordinary. The incredible seascapes captivate your imagination as you swim, surf, SUP, or stroll along the shore.…

COOKBOOK EXCLUSIVE EARL GREY, LEMON AND BLUEBERRY CAKE SERVES 12 1 tablespoon Earl Grey tea leaves ¼ cup (60 ml) milk 4 eggs 2 egg whites 1 tablespoon finely grated lemon rind 1 cup (220 g) raw caster (superfine) sugar 3 cups (360 g) almond meal (ground almonds) 3 teaspoons baking powder 1 cup (125 g) blueberries yoghurt frosting (see recipe below), to serve 1 Preheat oven to 160°C. Line a 10 cm × 24 cm loaf tin with non-stick baking paper. 2 Place the tea leaves and milk in a small saucepan over medium heat. Bring to a gentle simmer, then remove from the heat and allow to infuse for 10 minutes. 3 Strain and reserve the milk. Discard the tea leaves. 4 Place the infused milk, eggs, egg whites,…

'Booch, please Once the purview of hipsters and health nuts, kombucha is breaking into the mainstream with an increasing number of flavoured varieties. On the fence? Try Woolies' raspberry-flavoured Ceylon tea or apple-flavoured green tea ‘booches. Now watching: THE BEAR What? An award-winning fine-dining chef returns home to run his late brother's sandwich shop. Why? We can't remember the last time we were so emotionally invested in the success of a fictitious restaurant and its motley crew of characters. Where? Catch it on Disney+. TREND ALERT! #butterboards have been EVERYWHERE lately, but should they be? “For sure, why go to the trouble of producing a pretty plate of crostini when you can smear your old onion-infused chopping board with R100-worth of butter, cover it in salts and micro-foliage, then leave…

In breakfast Serve steaming hot with milk, butter and sugar, or combine with rolled oats and flax seeds, apple, cinnamon and oat milk for overnight “quinoats”. In salads Go fresh with crunchy Tenderstem broccoli, flaked almonds and a citrus vinaigrette, or rich and hearty with roast veg and Danish feta. In seed sprinkles Spread cooked quinoa on a baking tray and dry out before pan-frying in oil until crispy and nutty, then toss with your favourite toasted seeds and season. In energy bars Toasting dry quinoa in a pan until puffed makes for the perfect addition to energy bars, combined with nut butter, dates, rolled oats, cinnamon and seeds. In veggie burgers Cooked quinoa adds bulk and texture to plant-based patties. Think quinoa, grated beetroot, onion, garlic, cumin and coriander…

In a jug, combine 4 T Aperol, 4 T water, 1 T orange liqueur (we used Cointreau) and 6 T prosecco or sparkling white wine. Stir, pour into an ice tray and freeze overnight. When you're ready for cocktail hour, place the ice cubes in a blender and blitz until they resemble finely shaved ice. (This should take just a couple of seconds.) Divide between two glasses, top with Prosecco and garnish with fresh citrus (ClemenGold, orange, lemon or lime). Sippity sip!…

SCENE STEALER 1 BRASSERIE DUBILLOT For the best classic bistro fare Step inside (remember to make a reservation!) and you'll easily imagine you've arrived on the set of a Wes Anderson movie. Striking design, colourful and eclectic decor and idiosyncratic details make this bistro a mustvisit. Set in one of the oldest districts in Paris, on the slightly seedy Rue Saint-Denis, Brasserie Dubillot epitomises the current Parisian trend of a modern brasserie serving traditional French classics. All dishes are 100% home-made and seasonal, focusing on excellent local produce. Starters include the simple yet popular oeuf mayonnaise; rillettes, pâtés and terrines. Main courses cover all the bases: sausages with smooth, creamy mash and jus so tasty you might be tempted to lick the plate; steak and frites with sauce Béarnaise; fish of…

JOBURG RESTAURANT IT'S MONDAY AND FOOD I LOVE YOU KITCHEN IS CLOSED TO CUSTOMERS, SO MPHO PHALANE IS HOSTING SOME of her favourite people for lunch. “Technicolor” by Sunni Colon plays softly through the Marshall speaker mingling with the chatter, laughter and gentle gurgle of wine being poured. Two long teak tables seat old friends, close associates and family. There is always a relative at the restaurant, and Mpho prefers it that way. “My family walks with me every step of this journey.” She points to an antique silver spoon in a framed glass case on a nearby shelf. “This is my grandmother's spoon, gifted to me by my mother when I opened this place. My grandmother taught me how to trust my sense of taste. This spoon is a…

VEG TRAVEL Neil Roake is a former Durban design legend — the Durban bit is critical to understanding Neil — and the founder of Modern Museum agency. He's also the original food nerd and has published several award-winning cookbooks, contributed food content to many South African magazines and produced ground-breaking advertising campaigns. While he has sadly left SA for Amsterdam, Roake has always been the ultimate vagabond, finding inspiration in far-flung places, but always coming home to produce some of the most original work in his field. It is no surprise, then, that his latest production is Castaway, a book of crazy-delicious, meat-free recipes inspired by and shot while travelling with his daughter, Jordan, who co-authored the book. TASTE chose to publish the chapter on Siargao, in the Phillippines, on…

“Chicken will forever remain a freezer staple in my home. It's accessible, affordable (often on special), easy to prepare and always delicious. Here, I show you how to rule the roost with both familiar and new ideas, plus how to be seated at the table in record time.” – Khanya Mzongwana XIGUGU-AND-COCONUT ROAST CHICKEN “Discovering xigugu has been one of the most exciting encounters I've had with southern African ingredients. I took a page out of producer Praising Mabunda's book and made this slow-and-steady chicken with little more than xigugu, coconut milk and salt. It's hard to replace xigugu, but peanut butter delivers a similar flavour.” Serves 6 EASY GREAT VALUE Preparation: 10 minutes, plus 1 hour's chilling time Cooking: 1 hour xigugu or peanut butter 100 g coconut milk 1…

ON THE HOT DRIVE FROM HARRY MWANGA NKUMBULA AIRPORT, traffic halts as herds of elephant languidly cross the road, and warthogs and the occasional zebra casually trot by, zig-zagging through groups of schoolchildren and cyclists. As the crowd gradually thins, signs advise us to remain vigilant and keep windows and doors closed because monkeys frequent the area and have been known to grab snacks right out of unsuspecting visitors’ hands. There's certainly no shortage of wildlife to have memorable close encounters with here, including at our final destination, Mukwa River Lodge, just 19 kilometres from Livingstone. The lodge is positioned on the banks of the mighty Zambezi River and is approximately a 30-minute drive from World Heritage Site Mosi-oa-Tunya, or Victoria Falls as it's known internationally. This is an intimate…

FROM INSTAGRAM: COOK AND WIN! “Mama Turilli's chocolate torte and drunken pears.” — Aneldi Grundling Well done on making our July/August cover star Aneldi! You win an Amanda-Jayne candle and home fragrance gift set comprising a luxury home fragrance and a classic glass collection candle made with 100% natural soy wax, plus a R1 000 Woolworths gift card. THE PRIZE Amanda-Jayne is a natural fragrance brand that brings the poetry of scent to life in elegant home and body products. Every Amanda-Jayne product is a luxurious celebration of scent inspired by nature. Each bespoke item is hand-crafted with the finest natural ingredients in small batches. The result is a captivating sensory experience that uplifts and inspires, transforming everyday life.…

CAULI TACOS WITH JALAPEÑO RANCH SLAW AND SALSA MACHA “Cook the cauliflower in the air-fryer at 180°C for 15 minutes.” Serves 4 EASY GREAT VALUE Preparation: 20 minutes Cooking: 20 minutes cauliflower florets 300 g olive oil 2 T lemon juice a squeeze corn taco shells 8 For the taco seasoning, mix: chilli powder ¼ t ground cumin ¼ t smoked paprika ½ t onion powder ¼ t For the salsa macha: olive oil ¼cup garlic 2 t, minced pumpkin seeds 3 T peanuts 3 T, chopped red chilli 1, finely chopped apple cider vinegar 1 T oak-smoked chilli flakes ½ t salt, to taste sesame seeds 1 T For the jalapeño ranch slaw, mix: Woolworths crunchy Asian-style slaw 1 × 260 g packet Woolworths jalapeño topping 150 g plain yoghurt 120 g 1 Preheat the oven to 180°C. Toss the cauliflower, oil, lemon juice and taco seasoning. Place…

IT'S UNCOMPLICATED Food director and Eat Out chief judge, Abigail Donnelly, is calling it: the restaurant trend on her radar this year is a return to simplicity. Goodbye foams, gels and crumbled Hello, dishes such as Ouzeri's chickpea fries and tirokafteri – a moussa-texturecj version of the classic Greek feta dip (which replaced their epic take on taramasalata), pictured here. Turn the page for more dishes that won over the judges at the Eat Out Woolworths Restaurant Awards 2022.…

COMING IN HOT Spicy honey is being hailed as the new “it” condiment. To see what the fuss is about, bring 1 cup honey and 2 t chilli flakes to a simmer, remove from the heat, then stir in 1 T apple cider vinegar. Strain or bottle, then drizzle over everything from pizza to chicken wings.…

* These products are included in Woolworths' Everyday WList of value products. Visit woolworths.co.za for more info.…

1 THE POCKETFRIENDLY PINOT DMZ Pinot Noir, R109.99 Made by De Morgenzon in Stellenbosch, this wood-matured wine is an inexpensive find for lovers of Pinot Noir. It's a vibrant, fruity wine – expect ripe strawberries and characteristic savoury aromas, with berry flavours and silky tannins. Perfect for enjoying on its own or with a smoked salmon salad. 2 THE AFFORDABLE BORDEAUX BLEND La Motte Grand Rouge, R79.99 This wood-matured, medium-bodied blend of Merlot and Cabernet Sauvignon is made exclusively for Woolworths by La Motte in Franschhoek. Expect plenty of fruity, spicy aromas and a velvety smooth palate, just what you need when you're serving lamb (especially on the braai – the wine is a great match for charred flavours). 3 THE FRUITY RED Woolworths Cherry Cinsault, R79.99 Adama winemaker Praisy…

SEASONAL PRODUCE TOMATOES LOVE… “When I was growing up, my parents owned a coffee shop in Plett called Lavender and Limes, where my dad's roast tomato tart was always the first thing to sell out. For the first time ever I persuaded him to part with the recipe, so I hope you enjoy it along with my other favourite ways to celebrate the season's star ingredient!” – Hannah Lewry EPIC ROAST TOMATO TART “This should become a Sunday lunch regular with a simple green salad and a few spoonfuls of soft goat's cheese. The onion marmalade is my addition, but you could dollop over a soft cheese or basil pesto after baking instead.” Serves 8 to 10 A LITTLE EFFORT GREAT VALUE Preparation: 1 hour, plus 1 hour's chilling time…

UPSIDE-DOWN APRICOT CAKE “You need this cake in your repertoire if you want to impress. Using dried fruit to make the puree is genius - it adds natural sweetness and keeps the cake moist.” Serves 8 to 10 A LITTLE EFFORT GREAT VALUE Preparation: 20 minutes Baking: 45-50 minutes For the base: butter 55 g, melted honey 1 t dried Turkish apricots 250 g For the apricot purée: Woolworths soft-eating dried Turkish apricots 250 g vanilla paste ½ t (or ½ vanilla pod, seeded) For the cake batter: salted butter 85 g, at room temperature vanilla extract 1 t apricot pureé 135 g (see above) large free-range eggs 2 cake flour 135 g Woolworths almond flour or tiger nut flour 55 g baking powder 1 t milk ½ cup, at room temperature plain double-cream yoghurt, for serving 1 Grease and line…

SPECIAL SEAFOOD MENU STARTERS • Prawn pâté with poppy- seed Melba toast • Thai-style steamed mussels MAINS • Crisp-skinned trout fillets with chive-and-olive flecked potato-and-watercress salad • Pan-grilled calamari salad • Poached fish in celery broth with asparagus and lemony mayonnaise DESSERT • Roasted nectarines with walnuts, chilli, honey and mint on yoghurt CRISP-SKINNED TROUT FILLETS WITH CHIVEAND-OLIVE POTATO-ANDWATERCRESS SALAD “Cook the trout gently (skin-side down only), over a low, slow heat to crisp the skin.” Serves 4 to 6 EASY GREAT VALUE Preparation: 30 minutes Cooking: 30 minutes lightly smoked rainbow trout 2 x 250 g, deboned and filleted olive oil ½ cup sea salt and freshly ground black pepper, to taste Woolworths medium Mediterranean potatoes 1 kg white wine vinegar 4 T Dijon mustard 1 t chives 20 g, finely chopped pitted black Kalamata and…

Instead of making the chicken salad on page 121, grab a rotisserie chicken (R99.99) and shred it, mix with Woolworths' honey-mustard mayonnaise and pile onto seeded toast. Top with slices of avocado, balsamic seed sprinkle and fresh herb salad. For a speedy, hands-off rendition of the crumbed chicken breast on page 118, use crumbed breast fillets (R184.99/kg) and dollop with their roasted red pepper and feta antipasti (R46.99 for 140g). Just as good, a lot less work. Woolies' shisanyama-style free-range chicken steaks (R179.99/kg) are deboned chicken quarters marinated in spices that will help you capture the simple but bold, smoky flavours of shisa nyama at home. Throw on the braai and serve with pap, chakalaka and a braaied mielie.…

INGREDIENTS For the chops: 8 mutton loin chops, thick cut salt & pepper, to taste 1 lemon, halved To serve: lemon wedges 2-3 tablespoons pine nuts, toasted (or almond flakes) a handful fresh mint leaves and/or fresh origanum leaves a drizzle of extra virgin olive oil METHOD Prepare the veg: Preheat the oven to 220° C. On a roasting tray lined with baking paper, arrange the scored aubergine quarters & tomato halves, then drizzle all over with olive oil, sprinkle with thyme and season with salt & pepper. Roast for 20-25 minutes or until the aubergines are soft and the edges are turning brown. Remove from the oven, then drizzle the tomatoes with vinegar, and the aubergines with a little more olive oil. Set aside. Prepare the creamed chevin: in a blender,…