Innehållsförteckning för September/October 2023 från Woolworths TASTE

EDITOR'S LETTER MY FAVOURITE STORY ABOUT THE LAUNCH OF TASTE WAS TOLD to me by New Media's former CEO, Bridget McCarney. “We didn't set out to make a magazine to sell more food for Woolworths,” she said, “And we weren't trying to make a magazine that would make lots of money either.” The goal was loftier. “We wanted to make the best food magazine in the world.” In her tribute piece on p 24, the multi-award-winning launch editor, Sumien Brink, who edited TASTE for 12 years, also mentions this piece of publishing folklore. But what was most incredible about it was that this was what Woolworths wanted. They didn't want a free magazine, or a thinly disguised catalogue full of corporate messages – they wanted the magazine their customers deserved…

Mhondoro Safari Lodge & Villa is just under three hours' drive from Johannesburg. Situated within the Welgevonden Game Reserve, it boasts a landscape that is rich and diverse, stretching across 35 000 hectares. The malaria-free reserve is home to the Big Five. Guided walks are popular with guests, as is watching the resident herd of elephants that visits the waterhole at the lodge and who love drinking from the natural, salt-water pools. The superb wildlife experience is complemented by Mhondoro's luxurious accommodation, indulgent spa treatments, fine cuisine and passionate service. Mhondoro is a gourmand's delight and a fusion of African chic and edgy European influences. The exclusive five-star lodge is operated off the grid and accommodates just 24 guests. Accommodation includes child-friendly family suites, a romantic honeymoon suite, a two-bedroom…

FOOD HEROES 1 THE ICON MARGOT JANSE CHEF-RESTAURATEUR, PHILANTHROPIST During her 21-year tenure at The Tasting Room at Le Quartier Frangais in Franschhoek, Margot Janse made the World's 50 Best Restaurants list eight times. But it's the once-in-a-lifetime opportunities the job afforded, rather than the accolades, that have meant the most to her. Like the full-circle experience of paging through Thomas Keller's The French Laundry Cookbook for the first time in 1999; then doing a stage with him in California's Napa Valley a year later; and ultimately, in 2005, sharing the chefs’ VIP section with him at the World's 50 Best awards, before being called on stage to receive the award for Best Restaurant in Africa and the Middle East. She now divides her time between her Franschhoek children's charity,…

TASTES THAT BIND “Hot water tastes like anger,” Seb casually said as he put down the glass of water he had mistakenly filled from the hot water tap. “What did you say?” I asked my nine-year-old son, astounded by his insight. “The hot water,” he repeated patiently, “it tastes, you know, like anger.” And there it was. The perfect food Sentence. The perfect analogy. Many years ago I once wrote that I loved words more than I loved food. But only by a small margin. That is no longer true. I love them both equally. Because food gave me the words and understanding I needed when I could not find them myself. And here was our son, my beautiful boy, so instinctively dropping, what was for me, an intensely profound…

PORK MINCE With pork mince on hand, a delicious meal is never more than a few minutes away thanks to its short cooking time. Season it to shape into meatballs or patties, or cook it slowly in a flavoursome sauce. R69.99 for 500g FREE-RANGE CHICKEN LIVERS When it comes to packing flavour into a meal, chicken livers are your go-to protein (a little goes a long way in the recipe on page 100). They're delicious cooked in butter and peri-peri sauce, or prepared in a decadent pâté. R46.99 for 250 g FREERANGE DRUM AND THIGH PORTIONS From braais to curries, fried or added to stews, this selection of drumsticks and thighs is a versatile addition to your weekly shopping list. R119.99 per kg…

CREAMY SWEET POTATO AND PUMPKIN MASH The isijingi on page 130 reguires roasting pumpkin from scratch, but you can speed up the process with Woolies’ creamy sweet potato and pumpkin mash. Stir it into your pap for that bright orange hue and delicious, sweet creaminess. R38.99 for 500 g FALAFEL Instead of making the falafel tart on page 126, take a shortcut and make a beautiful big salad for the centre of the table and add all your favourite things, including the highly snackable falafel from Woolies – 150 g should feed four in a salad. R56.99 for 150 g CARAMELISED ONION HUMMUS Topped with caramelised onion and chickpeas, this is ready to serve immediately. Dollop it on top of the falafel tart (page 126), or simply replace the bambara…

The shard TikTok is not only the home of dance routines and conspiracy theories, it's also a great place to get cooking tips. And one of our favourite niche genres? Grocery store cake transformations! Our own Clem Pedro is a master of time-saving hacks himself, which means … this showstopping chocolate shard cake! And hiding amid the chocolate shards and icing? A Woolies Swiss roll! Find us on TikTok to witness the invention. Follow awwtaste on TikTok for easy recipes, hacks and behindthe-scenes action.…

BTS TAKE IT FROM THE TOP Hannah, Lerato, Fatima, Ant and Claire getting the shot. DEATH OR CAKE? “Microplane please.” Abigail Donnelly and Emma Nkunzana taking the cover shoot very, very seriously. SUGAR HIGH Abigail, Josh, Hannah, Jan, Gift, Tahila and Diaan shooting The Sugar Babes – cakes and puddings – chapter. MEAT MAKER Keletso Motau dressing chops for the meat chapter. SAY CHUCKLES! Kath Pope definitely making a TikTok video. MEANWHILE, BACK AT THE OFFICE… Clockwise from back left: the die-hard print team – Rugshaana, Martin, Liesl, Michelle, Sienna and Lynda keep track of production. LIGHTS, CAMERA … MOON BOOT! Videographer Romy shoots Mogau Seshoene for a video, despite being rendered partially lame by a slippery floor. THE REAL TASTE MASSIVE Jax, Sadiqah, Fatima, Yvette and Ellah take a…

TIMELINE 2003 In the summer that we're adding rocket to everything, TASTE goes on sale for R19.95, proclaiming to be “The best food magazine in the world”. The team includes editor Sumien Brink, food ed Philippa Cheifitz and Woolies creative director Maranda Engelbrecht. On the menu: Chilli-chocolate steak Buzzword: Fusion 2004 In the same year that “The Facebook” launches, bitter leaves such as radicchio have a moment; artisanal baking gains traction; twice-fried chips are the new once-fried chips; and dim sum eateries are where it's at. On the menu: Beef carpaccio with balsamic reduction Buzzwords: Organic, glutenintolerance “The best food magazine in the world” 2005 Cream cheese and sweet chilli sauce become the cheeseboard essential of the year; dukkah is suddenly ubiquitous; TASTE launches monthly supper clubs for its readers…

FOOD HEROES ABOUT A YEAR AGO, I GOT A WHATSAPP FROM A VIP at Woolworths with the cover of The Observer Food Monthly attached to it. The OFM is a supplement to the UK Sunday newspaper The Observer. It showed a formidable-looking black chef with a rolling pin held over one shoulder and a bronze, dome-shaped pie in her hand. The coverline read: “Chefs to watch in 2022” and also “stars of the future as chosen by Jay Rayner” (the famous critic whose scathing review of Le Cinq in Paris went viral in 2017). I was living in London when the OFM was first published in 2001. Marco Pierre White was on the first cover. Twenty-two years later, the chef on the cover is Nokuthula “Nokx” Majozi from Durban, senior…

CHAPTER 1 1 • 2 • 3 • 4 • 5 BRAAI “We would braai for breakfast, lunch and supper if we could. It's a method that demands your attention and requires you to use all your senses, yet is totally relaxing. These recipes use few ingredients, but still deliver massive flavour.” – Clem Pedro, TASTE senior content creator, and Nhlaka Mtshali and Anda Dlepu, Woolworths Foods 20-MINUTE RECIPE OPEN & SHUT Before cooking, pinch closed any mussels that look open. If they spring back and remain open – discard! 20-MINUTE RECIPE FISHY SWAP Use any firm white fish for this recipe. Kingklip is a good alternative to hake, and you can also use frozen hake. 20-MINUTE RECIPE ULTIMATE RECIPE ROOSTERKOEK WITH SMOKED COD ROE BUTTER AND TOMATOAND-ONION SALSA “What…

ENTERTAINING CHEESE SELECTION PLATTER There's something for everyone on this platter, from smoked Cheddar and Emmenthal, to Boerenkaas and chevin. Serve with your favourite cured meats, preserves, biscuits and fresh bread. R219.99 for 660 g MEZE PLATTER These ready-to-eat choices include lemon-and-parsley beef meatballs, spinach-and-cheese mini naan halves, toasted garlic breadsticks, avocado hummus, and hummus with harissa drizzle and beetroot. R149.99 for 840 g SNACK PLATTER The only work you have to do here is heat up the seven party snacks, including tempura chicken bites, potato-and-spinach fritters, mozzarella arancini and falafel, and serve with a selection of readymade dips. R179.99 for 710 g…

FREE-RANGE DUCK BREASTS Planning an Asianinspired dinner or looking to flex your French culinary flair? These duck breasts are ideal and make a great substitute for chicken when you're planning to cook Something memorable. R289.99 per kg T-BONE STEAK One of the most popular steak cuts, the T-bone consists of tender fillet and tasty sirloin, giving you the best of both worlds. R199.99 per kg…

Add these plant-powered Woolies products to your veggie arsenal to add major flavour in a flash RED PEPPER AND CALABRIAN CHILLI PESTO ANTIPASTI If you like the idea of the spicy pineapple salad on page 125 but want to put it together in a flash, toss Woolies’ ready-cut queen pineapple with red pepper and Calabrian chilli pesto antipasti. Bonus points if you throw the pineapple on the braai after marinating it! R64.99 for 130 g PLANT-POWERED PLAIN CULTURED COCONUT Instead of making amasi raita for the cucumber salad on page 122, you could keep things completely plantbased by using Woolies’ plantpowered plain cultured coconut. The mild coconut undertones work beautifully with the nutty, fragrant gomashio. R77.99 for 500 g FRESH CHIMICHURRI SALAD DRIZZLE The sorghum salad on page 125 is…

@WWTaste What's happening online? WIN In September, we're collecting food stories and memories from you, our readers. What are the dishes that feel like home? Which is your most treasured grandparent's recipe? And what are the flavours that take you back to a happy place? Share your stories with us by answering our Instagram poll, emailing taste@newmedia.co.za, or tagging @wwtaste on Instagram or TikTok, using the hashtag: #WWTASTEheritage. The prize: At the end of September, we'll publish our favourites on taste.co.za. Because food is about more than nourishment – it's about memories, too. We're giving away a R1 000 Woolies voucher to one reader who shares their memory with us. Heritage hero For Mogau Seshoene, a.k.a. The Lazy Makoti, kgodu always takes her back to her roots and school holidays…

GUEST COLUMN In the summer of 2003, I wrote in the editor's letter for TASTE's launch issue that, for the first time, I was finally able to indulge two of my greatest passions: magazines and food. To this day, I feel that creating a magazine is a lot like cooking a delicious meal: both involve combining the right ingredients to create something wonderful to share with others. And I'll always be thankful to Woolies for giving us the opportunity to do that. They did not want just a regular customer magazine but expected us to create the best food magazine in the world. What a brief! Boundaries were pushed right from the start. The cover of the first issue was a summer surprise – an unusual cake made from slices…

1. COOL IT The number one rule of pastry work is keeping your dough at the right temperature. When dough becomes too warm, the fat melts and the mixture splits. 2. DON'T SKIP THE SIFTING Always sift your flour. When stored, flour absorbs moisture/which forms lumps that won't bake. Sifting removes these. 3. ONE DIRECTION When rolling pastry, always roll it out in thesame direction to retain the layers. 4. TAKE IT EASY Never overwork the dough. This develops the gluten and the pastry will become too elastic, which can lead to shrinkage during baking. 5. REST IS BEST Always allow the dough to rest in the fridge before rolling it out. Not enough resting can lead to cracked tart cases and undercooked pastry.…

AMADOMBOLO If you don't have time to make the dombolo on page 70 to enjoy with your chakalaka, cheat it with these from Woolies. Simply remove from the packaging, cover with a damp cloth or paper and heat in the microwave for 30–45 seconds on high, or toast over the coals as in the recipe. They're also great added to stews. R24.99 for 4 WHITE SOURDOUGH BREAD Made with an authentic sourdough starter, this sliced loaf has a mild flavour. Use it to make braaibroodjies: spread one side of each slice with plenty of butter, spread the unbuttered sides with mayo or chutney, top with your favourite cheese, tomato and onion, close the sandwiches and toast over the coals. R24.99 for 700 g HEAT AND EAT NAAN Toasted ciabatta would…

Indulge (just a little!) in a decadent slice for one, share a selection of small cakes for tea, or splash outon a showstopper for a celebration CARROT CAKE SLICE Treat yourself, a colleague or friend to this brand-new single-serving “cakeaway” – moist carrot sponge, layered with cream cheese mousse and finished with yuzu lemon curd. (Also look for the new rainbow cake slice and the chocolate caramel slices). R39.99 each MILK TART FLAVOURED MINI TEACAKES Share the love with these mini tea cakes made with vanilla sponge topped with creamy condensed milk icing and hints of cinnamon. Or, choose the chocolate and caramel or berry snowball mini tea cakes. Great for tea time, picnic baskets, or popping into everyone's lunchboxes as a surprise. R69.99 for 4 CHOCOLATE CARAMEL OMBRE CELEBRATION…