Indholdsfortegnelse for March/April 2023 i Woolworths TASTE

I WASN'T VERY INTERESTED IN FOOD AS A CHILD (I know, who was I?) But I was interested in chocolate. And I also liked reading and writing about food. I especially loved the google buns and toffee shocks in The Faraway Tree and the Famous Five’s picnics of tomato sandwiches, lashings of hard-boiled eggs and ginger beer.(But you couldn’t make me eat a hard-boiled egg.) There was a book I’d forgotten about until Abi found a second-hand copy and bought it for me to give to Holly. It was a Rupert the Bear cookbook in which each chapter ended with a basic step-bystep illustrated recipe. The one I loved most was for chocolate coconut snowballs (reinvented on p 74!). When I saw those pictures, I was like the food critic…

SURF'S UP! It’s hard to fault a good smorgasbord, which is why we’re all over “seacuterie” platters right now. Yes, it’s a thing. You can go low-key with canned mussels, anchovy paste and crackers, or push the boat out with a splashy extravaganza including fresh prawns, hot-smoked salmon and caviar. Turn the page for even more fishy fanfare.…

The tartare: The duo tosses fresh, shelled Argentinian prawns in a combination of extra virgin olive oil and lemon zest, then marinates them for a minimum of two hours in the fridge. The stock: The risotto gets its depth of flavour from a fresh fish stock that Nicolò and Federico make from scratch every day using the bones and heads from the fish they fillet. The beetroot: To achieve the risotto’s vivid red colour, the chefs stir through fresh beetroot purée at the end of the rice’s cooking time, then let the dish rest for a couple of minutes – the key to an excellent risotto, they say. The rice: It’s carnaroli or bust, says Nicolò, who maintains that the medium-sized rice grains retain their shape better when cooked slowly…

OFF THE MENU TGIBraaiday! Woolies’ braai days are not just tasty, they’re stylish too… All prices correct at time of press. Stock subject to availability.…

Let's get to the point. There is a very good reason to be batching your drinks for your next shindig and here’s why: things frequently do not go according to plan. The power could've been out (high probability there), the bird took too long to defrost, the batter did not split so much as divorce, you fell for the famous cookbook writer's prep time estimate on that intricate salad, again (15 minutes, ha, maybe with a staff of seven), and the dog … well, let's just say that eye-wateringly expensive piece of chorizo never made it onto the charcuterie board. In such cases, instead of a cool, calm and collected host, your guests may be greeted by a stressed-out basket case, which is when it is enormously useful to have…

SCENE STEALER 1 AGNES Restaurateur Ben Williamson is behind a clutch of hotspots in Brisbane, including Agnes, a 100% woodfired restaurant in the formerly gritty Fortitude Valley. It’s located in an old brick warehouse on Agnes Street (unsurprisingly). Slated to open in March 2020, the pandemic and subsequent lockdown meant that Ben and his partners had to think on their feet. Agnes Bakery opened in April of that year, serving takeaway woodfired cheesecake, cinnamon doughnuts and custard-and-almond kouign-amanns to queues of restaurantdeprived punters. They opened shop later that year, and haven’t looked back. The menu states “no electricity, no gas, just fire” and they mean it: the best local produce is cooked over a stone hearth burning a variety of local wood. Start off with snacks such as fresh oysters…

EASTER TREATS “These old-school chocolate treats were inspired by the TASTE team’s shared memories of cake-sale cocoa bars, coconut snowballs and a 20-minute cake that can be baked in a box. These recipes aren’t all made with expensive chocolate either, but when a certain percentage of cocoa is called for, always stick to it as it’s often essential to make the recipe work.” – Abigail Donnelly CHOCOLATE MARIE BISCUIT FRIDGE CAKE “This is a great recipe for school cake sales since it’s great value and easy to cut into bite-sized treats that go a long way.” Serves 12 EASY GREAT VALUE Preparation: 20 minutes, plus 1 hour's chilling time butter 350 g, softened cocoa 4 T icing sugar 3 T, sifted condensed milk 4 T Marie biscuits 1½ × 200 g packets, crushed 1 Mix…

FREE-RANGE SPICED RACK OF LAMB This lamb rack has been rubbed with a tasty combo of rosemary, olives and spices. R259.99/kg FREE-RANGE LAMB SOSATIE KEBABS The flavour-packed marinade for these tender kebabs - perfect for the braai - is made from scratch so you don't have to do the work. R149.99 for 650 g FREE-RANGE SALT-AND-BLACK PEPPER LAMB TAILS These lambs' tails are parcooked until tender and seasoned with coarse salt, black pepper, garlic and a hint of lemon. R279.99/kg…

LAZY WEEKEND BRUNCHES GREEN SCENE If you don't have kale, use any greens you have in the fridge, from baby spinach to broccoli and beans. CRACKING GOOD Feel free to top this pizza with a few fried eggs. "My grandmother taught us about brunch before we even knew what it was called. Over Easter, the eating began early. We started and ended with hot cross buns, and there was always fish (pickled, smoked or fried), freshly baked bread, cheese and farm-fresh eggs. This meal is that sweet spot where anything goes. You can justify eating whatever you like - as long as you crack an egg over it!" - Khanya Mzongwana” AIR-FRYER DISH NCINCI'S FISH PIE "This is one of my favourite things - a perfect pie with little more…

EID CELEBRATION Lussies. There just isn't a satisfying English equivalent for the Afrikaans word. “Craving” comes close, but it doesn’t encapsulate that same unmistakably South African warmth and familiarity. It’s a noun that pertains to both the desire one has for certain foods, while also serving as a collective noun for said foods. And in the context of the holy month of Ramadan, it’s the lussies (pronounced “luh-sees”) that followers of the Islamic faith look forward to eating when it’s time to break the daily fast. And, after a minimum of 29 days of nil per mouth, from sunrise to sunset, it’s also lussies that largely determine what families will be cooking for their Eid al-Fitr celebration. For freelance photographer Sadiqah Assur-Ismail, who grew up in the Cape Town suburb…

LAID-BACK EASTER LUNCH Snacking starters Air-fryer herby falafel-and-mint aquafaba sauerkraut slaw, p 18 Salt-and-pepper squid, p 84 Main course Ncinci's fish pie, p 106 Dessert Chocolate custard tart with Romany Cream biscuits and Italian meringue, p 70 BOUGIE EASTER LUNCH Starter Fresh tomato gnudi, p 17 Main course Herb-marinated roast lamb, p 90 with parsley, pearl barley, feta and cashew salad, p 60 PHOTOGRAPHS TOBY MURPHY, JAN RAS RECIPES MONCHÉ MULLER, CLEM PEDRO, KHANYA MZONGWANA PRODUCTION ABIGAIL DONNELLY, KHANYA MZONGWANA FOOD ASSISTANTS BIANCA STRYDOM, EMMA MARRIOTT, EMMA NKUNZANA, THANDO MANYONI Dessert Plum, marshmallow and dark chocolate chip skillet cobbler, p 129 Coconut cereal snowballs, p 74 Scan this QR code for more Easter menu ideas. Head to taste.co.za/recipe-guide/easter to get more enticing Easter ideas - from the non-negotiables such as…

"I am not a fan of dark chocolate, for me it doesn't have the same mouthfeel as milk chocolate. I do love a bunny at Easter time, otherwise it's a Crunchie all the way."– Abigail Donnelly "I secretly still eat marshmallow eggs by peeling each layer (carefully eat the chocolate coating, then try to separate the white marshmallow from the yellow). Please tell me everyone did that as a kid?"– Lesego Madisa "I don't have a massive sweet tooth but I do adore a good chocolate fondant and I can't resist Woolworths'chocolate mousse! Not too sweet and so light and fluffy!"– Hannah Lewry v "My mom's chocolate brownies ruined me for all other brownies. They're stupendously gooey, and contain vast quantities of both chocolate and butter, along with walnuts to…

5-MINUTE ROMESCO SAUCE WITH PAN-FRIED TOFU "The tofu can be cooked in an air-fryer at 180°C for 10 minutes. Place on grid in a single layer and give the drawer a shake halfway through. Use firm tofu as silken can be too fragile." Serves 4 EASY GREAT VALUE Preparation: 20 minutes Cooking: 15 minutes For the Romesco sauce: Woolworths roasted red peppers in brine 200 g chopped tomatoes 1 × 400 g can raw almonds 100 g, toasted Italian parsley 3 T garlic 2 cloves, minced lemon juice 3 T olive oil ¼ cup smoked paprika ¾ t Woolworths smoked chilli flakes 1 t red wine vinegar 1 T salt, to taste olive oil 2 T Woolworths Spanish paella seasoning 1 T Woolworths PLANTLove tofu 1 × 350 g carton, cubed 1 To make the Romesco sauce, blend all the ingredients except the salt, but…

Galjoen This is the latest offering by the dream team behind the award-winning Belly of the Beast restaurant. Chefs Anouchka Horn and Neil Swart use only local, responsibly caught seafood for their tasting menus, featuring the likes of South African snoek and vetkoek, smoked Saldanha Bay mussels, crispy Cape squid and locally foraged seaweed-inspired dishes. galjoencpt.co.za Urchin Asian flavours and local, green-listed seafood are the foundation for chef Gerhard van Staden's menu, which includes a signature dish of kingklip with Malay turmeric curry sauce, brinjal and umeboshi. urchinrestaurant.co.za GOING OVERBOARD Sustainable seafood is the primary focus at these hot new spots in Cape Town.…

OFF THE MENU On the Eid table I can't do Eid without peri-peri prawns with spicy rice, chips and a lemon butter sauce on the side. And good biryani! TikTok trend wins and fails Win: San Sebastian Basque cheesecake is beyond amazing. Fail: Cooked pasta in the air-fryer was a waste of good pasta. Coffee or tea? Loose tea, brewed to perfection, with my Nani's custard biscuits for dunking. Or karak tea sweetened with condensed milk. No dunkers required. Flavour saviours Currently, I’m loving the light, summery flavour of dill, especially in potato salad – OMG! And I love my lemon pesto – saltpreserved lemons, ground into a paste – added to lamb chops, chicken, curries, seafood. It’s SO good. Most overrated ingredient I might be killed for this, but…

For the ultimate nightcap or, let’s be honest, liquid dessert, melt 40 g milk chocolate (Easter egg chocolate is fine!) or dark chocolate (if you like your drinks with 70% cocoa solids and less sugar), over simmering water or in the microwave. Add a splash of water to loosen. Add 2 T vodka, 2 T golden or dark rum (we used Bacardi), a sprinkle of Woolworths’ mixed spice and 2 T milk (trust us) and mix well. Shake with ice, strain into a martini glass and add grated chocolate. Swoon. Serves 2…

1 Kaapzicht Granite Ridge Chenin Blanc Kaapzicht and winemaker Danie Steytler Jr are renowned for their Chenin, and this one is a balanced and fresh example of a Bottelary Hills white. Some oak-barrel influence has given the wine a rounded mouthfeel, with a generous fruit profile of white stone fruit. Perfect for a summer lunch. R129.99 2 Domaine Grier French Rosé Coming from the Roussillon region in the south of France, this rosé is dry with superb aromas of rose petals, red cherries and red apple skin. Ideal for afternoon sundowners – fresh flavours linger, making you want another glass. R89.99 3 Woolworths Cherry Cinsault Cinsault has seen some rejuvenation recently. A grape with a thin skin and flavours of ripe red berries, this is the ideal red for a…

I think I have bought every book written by Yotam Ottolenghi. I may not often actually cook from them but I read them obsessively and look at the pictures. And two thoughts always come up: I wish that a) cooking was as effortless for me as it is for others, and b) I hadn’t been such a cow to Jacques that icy day in January 2011 when we had brunch at Ottolenghi in Islington, London. I had dragged him there, wanting him to experience all that I had read about this incredible chef. And yes, the food was as delicious and the styling as beautiful as I had hoped. I loved every mouthful of warm, nourishing flavours, every bite of salad, every crumb of the buttery toast that I made…

NEW COOKBOOK TIME-SAVING TIP When preparing the fire, be sure to leave enough room for the ribs to be propped up at an angle in one corner. Achieving the best results and rendered fat requires gentle heat, patience and a long cooking time. If you don't have time, roast the ribs in the oven at 140°C for 90 minutes, then finish over medium-hot coals for 20 minutes to get the smoky flavour. "Styling a book like this comes once in a lifetime! The team travelled to the Oddo family's properties around the world but a highlight was celebrating our local braai recipes at Pink Valley in Stellenbosch, where Monché Muller is executive chef. Years ago she assisted me at TASTE, so we've now come full circle." - Abigail Donnelly" GRILLED…

The trout pâté above is delicious, but if you want to skip the prep, crack open a tub of Woolworths’ SMOKED SNOEK PÂTÉ and slather onto your polenta pancakes – or on warm, buttered toast with a poached egg. R49.99 for 125 g Ncinci’s fish pie on page 106 is perfect as is, but if you have other things to prepare, replace the hake with Woolies’ HOT SMOKED PEPPERED MACKEREL. It cuts the cooking time in half and adds a mildly spicy smokiness to the pie. R75.20 for 160 g (R469.99/kg) If you don’t have time to make the base for the sheet-pan pizza on page 107, grab some STONEBAKED CHEESE AND-TOMATO PIZZAS. They’re topped with Italian tomato sauce, mozzarella and Cheddar and come in packs of two. R149.99 for…

COOK'S NOTE The small Flavourburst plums are best for this recipe as the quarters bake perfectly in the time allocated. Be sure to use ripe plums for the perfect bite. COOK'S NOTE Feel free to change up the meatballs; try a mix of beef and pork or even lamb. COOK'S NOTE Swap out the fennel for red onion if you prefer, just caramelise it a little longer. ONE-BOWL PLUMAND-CUSTARD CAKE “This custard cake has a pudding texture so I love to eat it warm. Use Woolworths’ custard in the cake mix instead of milk or yoghurt; the sweetness of the custard is an amazing pairing with the tart plums.” Serves 8 EASY GREAT VALUE Preparation: 10 minutes Cooking: 45 minutes caster sugar 200 g, plus extra for dusting large free-range eggs…

On taste.co.za in March/April @WWTaste “It’s well documented that I’m not much of a dessert person. Sure, I love to eat them, but making anything sweet is a scary undertaking for me, which is why I thought I’d be the perfect person to put together a class on desserts for dummies; lush, simple cakes, fridge-set desserts, tarts, truffles, the easiest ice cream ever, all with reassuringly short ingredient lists. Save these recipes in your must make folder for your next dinner party. Make my easiest-ever baked cheesecake, no-churn granadilla ice cream, or my all-ganache chocolate truffles – all so easy to prepare and impressive to serve and eat! They won’t believe you didn’t order in!” – Khanya Mzongwana Scan the QR code to visit taste.co.za/newsletter-sign-up/and sign up now!…

When time is tight, keep these plant-based products from Woolies on stand-by for fast dinners ROASTED BUTTERNUT-AND-SPINACH PHYLLO PARCEL Tasty veg and South African feta are enfolded in parcels of phyllo pastry for a filling, delicious meal. R56.99 for 2 FROZEN FALAFEL SELECTION PACK Store these in the freezer, ready to heat and enjoy in a toasted wrap or pita for dinner, or add to lunchboxes or entertaining platters. R89.99 for 340 g MUSHROOM-AND-RED PEPPER KYIVS Look forward to brown mushrooms, red pepper and arborio rice with a creamy cheese centre. Serve with a crunchy salad. R59.99 for 2…

In your glass Start your day with some freshly juiced raspberry, ginger and beetroot, or muddle your preferred berries with brown sugar and top with Cap Classique if it's that kind of morning. In the freezer Blitz with frozen banana to make instant vegan ice cream, or let their tart flavour shine in a limeand-mint-spiked sorbet. In the saucepan Adding lemon juice and zest to cooked berries makes for a bright, acidic sauce - great with rich roasts - while spices such as cinnamon and vanilla yield a more complex flavour. In the oven Level up apple crumble with a handful of blackberries; or fold some raspberries and vanilla seeds through standard scone dough. In salads Expand your repertoire with the likes of blackberry, beetroot and chevin, or blitz raspberries…

Fat Bunny Easter egg piñata "Recently, my pastry chef Kirby Oliver and I created whipped nougat with butter and gelatine that tasted just like White Rabbit sweets. We've decided to call our version Fat Bunny sweets - we're even having special wrappers printed! For the dessert, I'd remove the top of the chocolate egg, fill it with the Fat Bunny sweets and small chocolate eggs, add a string to the chocolate lid, then reassemble and roll in colourful edible glitter to make an Easter egg piñata that guests could whack at their tables.” – Ivor Jones, chef-patron at Chefs Warehouse Beau Constantia Ode to the Fantastical Egg “One of my favourite Woolies sweets (besides Chuckles!) are the Fantastical Eggs. To me, the best part is the jelly in the centre…

Shuffed linefish + Riesling The Paul Clüver Ferricrete Riesling (R109.99) is the perfect match for the stuffed linefish on page 99. The wine is filled with notes of white rose petals, fresh fruit and citrus blossom. Its palate is delicate with clean, zesty lime notes and amazing freshness. There is also great balance between the natural residual sugar and acidity – a typical Riesling, with distinctive mineral notes from the Elgin terroir. All this combines to complement the rich elements of the dish, which needs acidity in the glass. The fresh lemon juice in the dish complements the acidity in the wine, while the residual sugar works well with the sultanas. Roast lamb + Cabernet In addition to Vergelegen's rich history, wines like the estate's Cabernet Sauvignon Reserve (R379.99) are…

Food makes Easter one of the most enjoyable times of the year. Think of pickled fish and hot cross buns, malva puddings and Easter eggs, and for me it’s always my mom’s fish stew, which we mop up with her delicious warm and fluffy dombolo. For those not familiar with it, dombolo (ujeqe in isiZulu) is a traditional steamed bread usually made with yeast, then proved and steamed to perfection. It’s a staple in many South African homes almost all year round. “It’s a day when you can comfortably go back for seconds without anyone’s judging looks – everyone’s focused on their own plate” The versatility of this bread is one of my favourite things about it – you can easily have it for breakfast with butter and jam or…

EASTER LAMB COOK'S NOTES The bone gives the broth a deep umami flavour. While it simmers, remember to skim the surface to remove any foam and ensure that you have a clear broth at the end. This broth can easily be frozen for when a craving hits. COOK LIKE A PRO For a showstopping garnish, tie a few fresh bay leaves, still on the stalk, to the bone of the leg of lamb. They will brown as the lamb cooks and add a special touch to your roast. "South Africans and lamb go together like fish and chips. Whether it's a braai, family gathering or festive table, lamb will always be present - but none of the cuts is more showstopping than the leg. Here are a few of my…

Take a food-and-wine journey through France, Italy, Spain and South Africa with Harvest Table, which tells the stories of seven international wine farms, from Sancerre to Stellenbosch, owned by the French Oddo family. This collection of signature recipes by Monche Muller, executive chef of the international Oddo Vins et Domaines wine label, pays tribute to traditional local and family recipes. The book is published by Quivertree Publications (quivertreepublications.com) and you'll find it online and in stores for R550.…

I was working at Associated Magazines when I heard that Woolworths was launching TASTE magazine. Then I heard that Phillippa Cheifitz would be the first food editor. This was a surprise because, at the time, Phillippa was food editor at both Femina and House & Leisure. Then I became editor of House & Leisure, worked alongside her and I understood. Not to have Phillippa Cheifitz be part of the launch of “the best food magazine in the world”, would be inconceivable. And to lose her to another publishing house was equally unthinkable. Which is how she became one of the most prolific food editors in South Africa. Aside from her much-loved recipes, Phillippa’s special talent is creating perfectly crafted menus. This is a skill I only came to appreciate after…

TRAVEL The evening I’m scheduled to dine at TURK doesn’t start well. After a day of guided sightseeing, I’ve returned to my hotel later than planned, with minutes to prepare for a meal that many in the local food scene consider to be the ultimate fine-dining experience in Istanbul. My anxiety peaks when I struggle to hail an Uber, drivers cancelling on me when discovering they’d be venturing into a traffic hotspot. My hotel’s concierge intercedes, hailing a cab on my behalf and sweet-talking the driver into not extorting the agitated foreigner. Next, traffic is what you’d expect in a city of 20 million people – gridlocked, noisy, chaotic. So, when I’m eventually welcomed through the doors of TURK, the serenity before me is a welcome relief, and unlike the…

Abi’s mom’s chocolate mousse The ultimate chocolate nostalgia? For Abigail Donnelly, it’s her mom’s fouringredient chocolate mousse, made for her 70s dinner parties. “It was exciting watching my mom separate the eggs, make the mousse and spoon it into pretty glasses. Sometimes she dusted each one with cocoa powder. And she’d save one for us to eat for breakfast the next morning.” Catch Abi’s demo video online in April. Follow @wwtaste on Instagram or like TASTE on Facebook to see the video in April.…