Innehållsförteckning för September/October 2022 från Woolworths TASTE

Why the hype? Wagyu cattles' unique genetic make-up means the animals have a higher concentration of intramuscular fatmarbling -than other cattle, which gives the beef its distinct melt-onthe-tongue texture. What's in a name? Literally translated, "Wa" means Japanese and "gyu" means cow, though Wagyu isn't an umbrella term for all Japanese cattle. The Wagyu cattle breed refers to four strains of beef cattle native to Japan: Japanese Black, Japanese Brown, Japanese Shorthorn and Japanese Polled. Did you know? In 1997, the Japanese government declared Wagyu a national treasure and banned further export of the cattle from Japan. Designation of origin In much the same way that Parmigiano Reggiano and Champagne have Protected Designation of Origin status, certain types of Wagyu, such as Kagoshima and Kobe, may only carry their name…

"I always have Woolies' chilli-and-lime salt on hand: on mielies with melted butter, sprinkled onto braaibroodjies, and onto lamb chops before they're grilled." - Lynda Ingham-Brown "I love Woolies' Wagyu wors. It has the perfect ratio of fat to meat and is juicy and delicious, as long as it's not overcooked (when I am in charge!). We cut it up on a board and offer piping-hot pieces with a bowl of mild atchar and some garlic bread on the side." - Abigail Donnelly "Sunday's fire should always include Woolies' free-range beef half-fillet rubbed liberally with steak rub - the pepper, garlic, MUSTARD AND PAPRIKA ADD fantastic flavour. Crusty on the outside, pink on the inside, it's braai perfection." - Michelle Coburn "A braai is not a braai unless there are…

THE GREATEST ACHIEVEMENT OF MY CAREER SO FAR is this collection. It's not every day you get to do what you love. I love seeing wine come to life in the bottle. It's like bringing up a child and getting it ready for the world. THE CONCEPT FOR THE HER COLLECTION STARTED DURING LOCKDOWN IN 2020. It's a celebration of successful women, including consulting winemaker Natasha Williams and viticulturist Ruth Faro. It tells the story of where we’re headed and how we want to inspire the next generation. NATASHA WILLIAMS IS PART OF THE ADAMA WINE TEAM and her skills and experience add great value when we blend the wines. You always need to taste wine with someone who shares your vision. She helps to ensure that the wine we…

Formerly head sommelier at Restaurant Mosaic in Pretoria, Moses is now at Prosopa restaurant, and a 2022 Eat Out Woolworths Restaurant Awards judge. 1 Raats Granite Blocks Reserve Collection Cabernet Franc Expect enticing succulent red fruit on the nose, spicy notes of clove and star anise, and a clean palate with medium body and soft tannins. Pour it with rosemary-rubbed grilled lamb chops - the wine has enough acidity to cut through the fattiness of the meat. R174.99 2 Kanonkop Kadette Cape Blend Enjoy aromas of raspberries, dark cherries, plums, cinnamon and cloves. Supple tannins and a fresh seam of acidity are beautifully balanced by a vibrant explosion of fruit on the palate. Juicy flavours of red and black fruit, and a hint of chocolate, dominate the lengthy finish. A great…

Seb and Jackson first saw one another at Sibongile’s coffee and hot chocolate stand at Davies Pool in Onrus, and instantly became friends. I think they were drawn together because, in addition to both being six-year-old boys who loved their bikes and their dogs, they also didn’t need to explain anything to each other or answer complicated questions: like why neither of them looked like their parents, why Jackson had two mothers and no father, what being adopted felt like, and why it wasn’t okay for strangers to touch their hair. Ever. For three years’ worth of weekends, they cycled around the seaside Overberg village, held dance-offs, compiled playlists, played Monopoly, built Lego, swam in the sea, ate British bacon butties for breakfast and competed for the “last touch” every…

JUST ADD BEANS Looking for a quick-fix side? Keep jars of Woolworths’ tangy three-bean salad in your pantry. INGREDIENT SWAP If you're pressed for time, use Woolworths' original BBQbraai marinade to shorten the process. BRAAI MASTER'S NOTE To get a juicy result, make sure that the coals are medium-hot. Turn the wors frequently for an extra-delicious char, made easy when you're using a hinged braai grid. “I’m so passionate about cooking on the fire that I’ve taken over the fire pit at home. On a weekday it might be a grid loaded with peri-peri chicken wings or it could be a weekend extravaganza that starts with Wagyu wors before we get into a pot of sticky shortribs. Either way, it’s always a bit of a show with all my prized…

SEAFOOD BRAAI FISHING FOR THE FUTURE Woolworths is deeply committed to responsibly sourcing seafood to ensure better food choices, thriving communities and sustainable oceans. The retailer implemented a dedicated seafood sustainability programme, Fishing for the Future, in 2008 and sources seafood from some of the world’s leading fishing and aquaculture companies, as well as from several small-scale producers. Woolworths also works with several credible NGOs to keep making a difference. NEW MARINADE INSPO If you've eaten your fill of the fruity, sweet marinades that usually accompany snoek, the make-ahead red and green sauces are just what you need. Between them they tick both the mild and spicy boxes, satisfying different tastes at your table. ANGELFISH SCHNITZEL WITH BAGNA CAUDA AND FRESH TOMATOES “Quick-cooking angelfish is a low-cost fish with a…

MAKE IT MEATY Serve with braaied lamb chops. You could even use the chapattis as a vessel for tandoori-style chicken. “This is like a Swiss roll with cheese spiralling all the way through” BRAAI ON THE FLY Quickly making cheesy roosterkoek for hungry guests? Grab some pre-grated cheese for easy assembling. OAT PORRIDGE NOKNEAD POT BREAD “There’s something about the silky-soft, bubbly texture of this bread with the sticky marmalade crust that transports me back to childhood road trips.” Serves 8 EASY GREAT VALUE Preparation: 1 hour Cooking: 50 minutes white bread flour 500 g cold cooked oats 200 g, plus extra raw oats for sprinkling water 1 cup, plus 3 T yeast 1 t salt 1 t, plus extra for sprinkling canola oil, for drizzling marmalade 1–2 T burnt butter, for brushing 1 Combine all the…

Duck legs provide a lighter variation on the traditional brisket. The chicken wings used to make this golden broth can be used later - brush with honey and sriracha and grill over a high heat. “Perfect with a squeeze of lemon on a warm spring day” “I grew up in an extended family. Aunts, uncles, cousins celebrated Rosh Hashanah with a stand-around lunch after the morning service at shul. Sliced apple dipped into honey symbolised the wish for a good, sweet year. An abundant table spread with every kind of herring. Chopped, pickled, Danish, mustard. Gefilte fish. Twin challah breads. A steaming tureen of chicken soup. Cholent – an overnight dish of beans, brisket and dumplings. Teiglach and lemon tea to finish. I’ve made some changes, but the memories remain.”…

Follow @wwtaste on Instagram to watch Khanya Mzongwana make this tempting pampoenkoekie tray bake. Pampoenkoekies … but make it a tray bake! Slightly savoury dough with subtle, spicy hints of cinnamon and nutmeg, finished with a sweet caramel glaze: these traditional South African pumpkin fritters taste like pure nostalgia. They’re light and fluffy, and melt in your mouth. Bonus: using Woolies’ ready-made butternut and sweet-potato mash means much less prep – your dough will be ready in under 10 minutes. Genius!…

COOK AND WIN! “Fish pie from the May/June 2022 issue!” - Katie Meiring Liebenberg Congratulations Katie! You win REN'S Evercalm Barrier Support Elixir worth R1 100, plus a R1 000 Woolworths gift card. THE PRIZE Evercalm Barrier Support Elixir is a nongreasy barrier support oil proven to help Strengthen and repair the skin barrier from as early as 30 minutes and reduce the seven signs of sensitivity in seven days. Suitable for all skin types and created to combat dryness and signs of sensitisation or irritation, the soothing microbiome-friendly and fragrance-free formula contains 100% natural-origin ingredients, to leave skin instantly feeling more supple, comforted and hydrated. REN Clean Skincare is created using sustainably sourced, naturally derived bio-active ingredients. rencleanskincare.co.za…

TABBOULEH-STYLE SORGHUM “I’ve started swapping Woolies’ red sorghum for my usual barley or couscous in salads – I find its chewy texture very satisfying.” Serves 6 EASY GREAT VALUE Preparation: 20 minutes Cooking: 30 minutes red sorghum 300 g red onion 1, finely chopped red wine vinegar ¼ cup Woolworths baby Rosa tomatoes 150 g, halved lemon 1, juiced Woolworths preserved lemon 1 T, chopped extra virgin olive oil 4 T garlic 2 cloves, crushed red chilli 1, finely chopped dill 3 T, finely chopped mint 2 T, chopped Italian parsley 4 T, finely chopped coriander 3 T, finely chopped Woolworths sheep’s-milk feta 100 g, thinly sliced or broken into small chunks sea salt and freshly ground black pepper, to taste roasted red peppers 2, halved 1 Cook the sorghum according to package instructions. Drain and cool. 2 Place the onion in a bowl. Heat…

The origin story: "I grew up in a military camp in Taichung. Most of our neighbours came from Szechuan, the last stronghold before the Republic of China government retreated to Taiwan after losing the war to the People's Republic of China," explains Emma. "Szechuan noodles were a staple. Fresh noodles in red-hot sauce was the basic requirement, accompanied by whatever protein there was: pork, chicken, beef or tofu." The noodles: The La Mian noodles are freshly made every day. "After much experimentation, we achieved a good texture without using eggs," says Emma. "Less water and lots of kneading are key." The spices: "Szechuan peppercorns bring a unique numbness to the tongue and work perfectly with chilli," says Emma. "We use whole and ground peppercorns and fresh and dried chillies, as…

Midweek meals WAGYU FRIKKADELS Go old-school with mash and gravy or give a shoutout to Wagyu’s origins with a teriyaki glaze and spring onions. R84.99 for 600 g Midweek comfort-eating WAGYU MINCE Level up your regular spag bol, meatloaf, curried mince or shepherd’s pie. R79.99 for 500 g Friday night fake-aways WAGYU BURGERS Top with Cheddar, onion rings and burger sauce on Woolies’ toasted ultimate burger buns. R124.99 for 680 g Saturday boeries WAGYU BOEREWORS Keep it simple with tomato sauce and caramelised onion, or amp it up with chakalaka and fresh coriander. From R169.99/kg Sunday breakfast WAGYU BANGERS Fry in the skottel with all the traditional sides, or shape into patties and top with an over-easy egg for the best brekkie bun. R84.99 for 500 g…

Sure, you could stick to beer and lemonade, but why wouldn’t you raise the bar? Combine equal parts lager and quality lemon soda, as cold as the Arctic. Try Jack Black Brewers Lager and San Pellegrino lemon soda (grapefruit also works). Enjoy the sight of all that beautiful foam, and garnish with a lemon slice. If you want a little more kick, add half a shot of vodka. And if you like your drinks sweeter, add a splash of ginger cordial and our work here is done.…

No, you're not imagining it, the martini is having a moment. Hemingway famously said that the cool, clean taste of a martini made him "feel civilised". We tend to agree. There are so many opinions these days on how to make a "proper" martini. There's the vodka camp and the gin camp, and they don't get on. There's the shaken and stirred groups, equally convinced of their righteousness. So, I will venture an opinion: the perfect martini is the one you enjoy the most. Personally, I have a soft spot for the classic gin martini - good gin, dry vermouth, a twist of lemon peel or a briny green olive. But there's a world of delicious variations out there - why not live a little? THE BEE'S KNEES (top left)…

Food and lifestyle “trends” come and go. Some are recurring, and while many find their place in the limelight after being discovered by the mainstream, they have actually existed for many years, especially in indigenous cultures. One such “trend” that comes to mind is the principle of nose-to-tail eating, an approach to consuming meat that encourages enjoying as much of the animal as possible, if not all of it: head, trotters, intestines, liver, kidneys and the rest. There is so much that can be done with these often unpopular cuts, so much flavour and goodness to be enjoyed. But in fact, this is how we used to eat before we had the option of supermarket shopping. Convenience aside, it’s easy to forget that farmers raise whole cows, and not just…

Makes 12 cupcakes EASY GREAT VALUE Preparation: 5–10 minutes Baking: 15 minutes self-raising flour 230 g, sifted caster sugar 140 g canola oil ⅓ cup free-range egg 1 full-cream maas ⅔ cup vanilla extract 1 t apricot jam (or any other jam) 12 t butter 50 g, melted cinnamon sugar, for dipping 1 Preheat the oven to 180°C. Mix the flour and caster sugar. 2 Using a handheld mixer or a stand mixer, mix the oil, egg, maas and vanilla. Add the flour-and-sugar mixture and combine. 3 Line a 12-hole muffin pan with cupcake wrappers. Half-fill each wrapper with cake mixture. Add 1 t jam to each cupcake, then top with more cake batter. 4 Bake for 15 minutes. Allow to cool slightly, then brush the tops of the still-warm cupcakes with melted butter, and dip into…

SUEDE BRAAI GLOVE Keep your hands burn-and charcoal-free with this heavy-duty and durable braai glove. The extra cuff length will protect your forearm from stray embers. R279 CAMP BRAAI GRID Remember that wors tip? This compact stainless-steel grid will come in handy for getting that extra char. It’s also great for braaibroodjies. R399 JAN BRAAI STEAK BOARD The perfect place to rest your meat, this solid-wood cutting board has deep grooves to catch the juices while you’re carving. R529 ENAMEL ROASTER A great oven-roasting dish, this braai-to-table, non-stick roaster will also keep your meat warm and make cleaning up easier with less washing up afterwards. R429 CAST-IRON MULTI GRILL Ideal for grilling meat, seafood or veg using minimal oil, this versatile and durable cast-iron griller works brilliantly over almost any…

1. CLEAN THAT GRILL If you use your grill often, make sure that it's clean and lightly oiled before you start braaiing. Skipping this step could cause your fish to stick to it, and it'll be impossible to remove without breaking it. 2. DON'T PLACE YOUR FISH DIRECTLY ON THE GRILL If you're a rookie, indirect looking is your friend. Heat a cast-iron grill or pan on the fire, oil it, then place that precious piece of fish inside and stop stressing - the coals will take care of the rest. 3. USE A SALT SLAB This is more than just a foodie thing to keep in your kitchen - it can also be a creative way to both cook and season your fish, leaving it succulent and locking in…

CHOOSE THE RIGHT WOOD If you’re going for a wood fire instead of charcoal, make sure you use a neutral wood so that it doesn’t impart any extra flavour to your bread. Kameeldoring should do the trick and will give you sufficient heat (around 200°C). NOT ALL BREADS ARE CREATED EQUAL The braai can be much hotter than your oven, so controlling a precise temperature is not easy (see tip below). Go for breads with a less delicate crumb and you’ll ace it. KEEP IT MOVING To get a perfectly golden crust, keep an eye on the loaves or buns and keep rotating them -or move them to a cooler part of the grill if necessary – for even baking. USE YOUR TOOLS Flatbreads cooked directly on the grid are…

Woolies’ fresh (never frozen) free-range chicken livers are perfect for the traditional chopped liver recipe opposite. R41.99 for 250 g The free-range chicken wings are hand-trimmed of excess fat and bone, the ideal choice for the broth on page 107. R94.99/kg Try free-range duck leg portions as an alternative to the traditional brisket in the recipe on page 107. R139.99/kg…

ATTAR (ROSE SYRUP) “This is as important to us as milk! I enjoy namoura (a semolina-based baked dessert) soaked in rose syrup.” BAHARAT (LEBANESE SEVEN-SPICE) “This adds the necessary ‘kick’ to kibbeh nayee (raw kibbeh).” PINE NUTS “Djaj a riz, a dish of spiced lamb and rice topped with shredded grilled chicken and adorned with butter-toasted golden pine nuts, is a personal favourite.” POMEGRANATE MOLASSES This tart yet sweet emulsion brings life to a simple green salad and can even be drizzled on grilled steak.” ZA'ATAR “The zestiness of this spice is delicious rolled into a croissant.”…

You left The Test Kitchen to pursue other interests, including producing your own wine under your Kumusha label. What brought you back? I missed working on the restaurant floor. When Luke called me to say he was opening up in Joburg and needed a hand, I couldn’t resist. What’s your philosophy behind the beverage menu at Carbon? I like to keep the wine list compact. The beverage programme is always designed for food-and-wine pairing and 90% of patrons opt for this. Your highlights on the wine list? When we opened Carbon, the Sadie Family Wines Palladius 2014, Mullineux Iron & Schist Syrah 2015, and the Raats MR Decompostela 2013 were in the perfect drinking window. How does the tea pairing differ from the wine pairing? We work with TWG, some…

MZANSI IS A CULTURAL MELTING POT, ESPECIALLY WHEN IT COMES TO FOOD. A typical South African meal can range from a beef potjie to a Cape Malay fish curry, or a steaming pot of offal. We know this. But the one meal that brings people of all cultures together is the good ol’ braai, or, a shisa nyama, as it is known across the country’s townships. Directly translated, this isiZulu term means “burn meat” and, as the name suggests, it isn’t the real deal unless it involves cooking meat over an open fire. A brief look into the history of this popular pastime reveals an inspired idea by butcheries to increase their sales by erecting rudimentary fire stands where locals could “buy and braai” communally while enjoying a drink and…

On taste.co.za in Sept/Oct @WWTaste This Zimbabwean-born chef is no stranger to cooking over fire, as the co-owner and executive chef of Edge Restaurant in Franchhoek, where at least 60% of the food is prepared over flames. Vusi draws on the ancestral practice of gathering around a fire to feast – the bush TV, if you will – and his team experiments with a variety of wood to bring different recipes to life. His focus is on using indigenous ingredients to maximise flavour and reduce waste – and the dishes he created for us were off the charts! Grab a fire-friendly skillet and go low and slow with your Soweto sauce: this rich, tomato-based sauce cuts right through the richness of the skilpadjies. Freshly baked, thick-cut cornbread will soak up…

GRATE EXPECTATIONS Who could have predicted the frenzy that would follow when food blogger Sarah Thomas-Drawbaugh of Healthyish uploaded a TikTok video of herself grating hard-boiled egg over avo toast? Why? It turns out that the soft, fluffy wisps of egg pair perfectly with the creamy-crunchy breakfast favourite. There have been spin-offs, but if you want to stay true to the OG, spread a slice of toasted sourdough with Kewpie mayo, top with slices of avo and dot with sriracha.…

Spice-drawer essentials Thyme, because I add it to everything from biryanis and roasts to salads and bakes; biryani masala (give me biryani any day of the week and I'm happy); and cardamom, to use in Indian sweet treats like gulab jamun, breads and masala chai. Diwali favourite Chana magaj, although in the past I hardly ever made it because Diwali sweet treats generally have complicated recipes and I don't do complicated! I've simplified my recipe to make it all in one pot. On the coals I don't eat red meat, so it's either spicy chicken sausages or chicken skewers. And our favourite baked bean salad on the side. It's a humble salad, but if you haven't tried it with freshly braaied sausages on a bread roll, did you even grow…

I’m really excited to be collaborating on a Heritage Day collection with Woolworths. For me, celebrating our heritage and collective sense of belonging is always a special opportunity. I’ve started to enjoy cooking as an act of love for myself and others. I’m quite proud of what I’m able to do in the kitchen considering that I’m quite content to have sweets and call it a day! My signature dishes are scallops and veg, and flapjacks made with Woolies’ Easy to Bake mix with crispy bacon. There is so much joy that comes from eating and sharing meals. It’s got the power to connect people and transform strangers into friends and family. There’s something beautiful about that, whether you’re sitting quietly at a table and observing your loved ones just…

The back story Provence is the home of rosé – it’s been made there since 600 BC, originally from vines and with winemaking techniques taken to France by the Greeks. Dry Provençal-style, pale pink rosés (also made in SA) are what you’ll want in your glass this spring. The flavours and aromas Expect delicious soft fruit flavours of watermelon, strawberries, raspberries, pomegranates and red cherries, sometimes with a hint of rose petal. You’ll love the refreshing acidity, crisp minerality and captivating colour, ranging from onion skin to salmon pink. The best food matches Rosé is so versatile it pairs with almost anything, from canapés to strawberries and cream. We recommend opening a bottle with braaied seafood (get recipe inspo on page 78). Sushi is also top of the list, along…

Joseph Dhafana (@wine_poet, @mosiwineandspirits) is a wine judge, sommelier and wine consultant, and stars in the award-winning wine documentary Blind Ambition. Rump espetadas + Bordeaux blend Rustenberg RM Nicholson (R94.99) is a Shiraz, Merlot and Cabernet blend that showcases blackcurrant aromas complemented by scents of dried herbs, notes of black pepper and spice, and a firm tannin structure. Earthy undertones from the Shiraz and a powerful mid-palate complement rump steak, which is often marbled and beautifully juicy. You can't go wrong when pairing it with Abigail's espetadas on page 72. Chutney chicken + Chardonnay Thelema Cool Climate Series Chardonnay (R129.99) shows citrus fruit, creamy oak and a touch of savouriness on the palate. It's bright and fresh with aromas of ripe peach, grapefruit marmalade and a complex yeasty character. The…

My earliest memories of my paternal grandmother feature ditloo, a.k.a. bambara groundnuts. Koko Makosha was the product of an era when women were taught from an early age how to take care of their family’s needs through a food garden. Moving from rural Bolobedu in Limpopo to a township like Mamelodi with no formal education meant that she had to use the skills she had learnt from her mother: growing, preserving and cooking as a way to financially support her family. As a young adolescent, I would go with her to her allotment garden just outside Mamelodi East for bambara planting season. These legumes need warm temperatures to grow, and we normally planted in October, when the temperature was not scorching – extreme heat would cause the leaves to dehydrate,…

1 SYRIAN ROSE One glimpse of the piping-hot laffa bread being spun at the streetside counter and walking past will become a genuine struggle. This family-run store offers a cross-section of Levantine flavours, but it’s the schwarmas that fly out the door. Beef and chicken are the standouts, but vegetarians will be just as happy with the crisp falafel laid out on a generous helping of salads. Don’t miss the sides of tabbouleh, or grilled brinjal with tahina. It’s a popular take-away, but also worth taking a seat, with tables raised above the pavement offering an eyrie on the busy streets of Fordsburg. 208 Albertina Sisulu Road; tel: 074 492 5555 If Fordsburg were to have a signature scent, it would be the sweet tang of tikka chicken roasting over…

FREE-RANGE SPICY YOGHURT CHICKEN ESPETADAS These free-range spicy yoghurt chicken espetadas are marinated in a butter brine-based blend for guaranteed tenderness. R209.99/kg MOROCCAN PORK BELLY ESPETADAS Wow them all with these impossibly moist and flavourful pork belly espetadas. The warming flavours of paprika and mustard will keep you coming back for more. R149.99/kg FREE-RANGE LAMB SOSATIE KEBABS With a marinade prepared from scratch, you know these will be a hit. Keep the extra marinade to baste them while you cook, for extra tenderness. R114.99 for 650 g SWEET SPICED COCKTAIL CHICKEN WINGS These sticky wings are the ultimate braai snack – perfect to nibble on around the fire with your favourite drink in hand. R99.99/kg HALAAL BBQ-AND-ONION RUMP BEEF KEBABS Made with prime rump that’s been matured for 28 days…

CHIPOTLE MARINADE If you’re pressed for time, replace the red sauce (page 82) with this smoky, hot marinade. It adds spicy-sweet flavour and is lifted with squeezes of juicy lime and heaps of fresh coriander. R47.99 CITRUS FINISHING SALT This will be your quintessential sprinkle this summer – flaky salt with piles of orange and lemon zest, ginger and fragrant calendula flower petals. Combine a generous pinch with olive oil and rub onto fish just before braaiing. R39.99 CHILLI-AND-LIME SALT Use to season your fish of choice, as well as halved stone fruit and throw it all on the grill. Serve on a big plate with torn fresh basil and lashings of Woolies’ tangy jalapeño topping, which comes in a handy squeeze bottle. R23.99…

NEW COOKBOOK IF YOU HAVEN'T HEARD OF SABRINA GHAYOUR, YOU CAN'T CALL YOUSELF A FOOD NERD. SORRY. Sure, she might not have a UK restaurant chain or a cooking show or a range of signed kitchen utensils. She also didn’t start out like other food luminaries – with a column in The Guardian or a gig on the sauté station at a famous riverside restaurant in London. She started out as a blogger who dabbled in food, was retrenched from her job and had to pay the bills. “I lost my job just as Thomas Keller was coming to Harrods to do a French Laundry pop-up for 250 pounds. And I thought ‘I’ve been waiting all year for this and I can’t afford that!’” Then I hosted my own supper…

"Beirut was known as the Paris of the Middle East, so Lebanese culture has always had a strong French influence” – Teddy Zaki THE AROMA OF FRESHLY BAKED MA'AMOUL COOKIES GREETS ME as I enter the Zaki home in Bryanston, Johannesburg. Then I am ambushed by Winston, the family’s two-year-old French bulldog, who is eager to make friends. A long table overflowing with Lebanese delicacies is the focal point of the living room, where Teddy Zaki offers a warm welcome. The story behind Just Teddy Fine Boulangerie & Pâtisserie in Hyde Park Corner is as full of passion and pride as the man himself. Teddy started baking at the age of five and, prior to his TV debut on BBC’s The Great South African Bake Off in 2016, he was…

IT MUST BE TOUGH TO LIVE UP TO THE NAME LUKE DALE ROBERTS, when you’re not the man himself. But Tyron Gentry is taking an impressive stab at it as head chef of The Test Kitchen Carbon in Rosebank, where the multi-award-winning Dale Roberts opened the latest addition to his stable in March this year. “This is not a carbon copy of The Test Kitchen in Cape Town,” Tyron emphasises, without irony. But it is certainly true of this new foray into the City of Gold; it is no reincarnation. For Luke, opening in Johannesburg came about organically. The pandemic changed the dining landscape in Cape Town, resulting in the closure of The Shortmarket Club, for one. And when Tyron told Luke he was moving to Joburg after his wife,…

I have a fond recollection of hand-rolling cotton wool into fat wicks with my mother at our dining-room table in our family home in Pietermaritzburg. We’d then dip them into vegetable oil and carefully lay them in the centre of about three dozen clay lamps. Rolling the wicks and carrying the lamps to corners of the staircase outside and across the ledges of the low concrete garden wall was my task on the evening of Deepavali, as it’s known in the Tamil language of my ancestors. Diwali, being the other more popular term, is the most significant religious celebration in the Hindu calendar. The Festival of Lights has its origin in the Ramayana, an ancient Sanskrit epic referenced in Hinduism. As children, we learned of the tale of prince Rama…

Serves 4 to 6 EASY GREAT VALUE Preparation: 15 minutes Cooking: 1 hour sunflower oil ½ cup large onion 1, finely chopped green peppers 2, diced green chillies 2, chopped hot curry powder 4 T carrots 4, grated baked beans 1 × 400 g can hot peri-peri sauce 1 T pap, for serving 1 Heat the oil in a pan and sauté the onion, peppers and chillies. 2 Add half the curry powder and cook until golden brown. 3 Add the carrots and cook until soft, then add the remaining curry powder and continue stirring. 4 Add the baked beans and peri-peri sauce and simmer for 45 minutes. 5 Stir well and simmer for a further 15 minutes. Serve cold or hot with pap.…