Innholdsfortegnelse for January - February 2018 i Woolworths TASTE

I don’t enjoy the process of slathering on sunblock, getting sticky in a hot car while searching for parking, schlepping through crowds of jolly people just to spend two hours in the sun and inevitably wind up carting a kilo of sand back home. I’ve tried. I’m just not a beach daytripper. But what I do love, unreservedly, is a seaside holiday. When I was a child, my family used to rent a house in Hermanus for two weeks every January, as my grandparents did when my mother was a child. We’d arrive in the afternoon and immediately hit the cliff path with my dad, half-running to the beach in just our cozzies, for that first heart-soaringly happy swim that marked the beginning of our holiday. Those precious days were…

MELON MANIA Watermelons are the stars of Instagram feeds right now. There are the gravity-defying, soft-serve-filled watermelon wedges created by Dominique Ansel Bakery in Japan for starters. Then there’s watermelon “pizza” or “toast” – easier to recreate at home: simply slice the melon into wedges or rectangles top with your favourite fresh ingredients and devour. #eattherainbow and all that.…

THE CHEESE: To complement the fieriness of the dressing, the sisters chose a creamy Danish-style feta from Gourmet Greek in the KZN Midlands. THE DRESSING: The sisters blend a combination of red wine vinegar, lemon juice, olive oil, fresh coriander, red onion and chilli, before stirring through granadilla pulp, seasoning and sweetening it with honey. “We’re lucky enough to have landlords who have a farm about 20 minutes away from our café where they grow granadillas, so we either get them fresh or they scoop out and freeze bags of the fresh pulp for us to use all year round,” says Kate. “We get the chillies from Cindy’s Umhlali Fresh Produce just down the road.” THE SALADY STUFF: “We wanted the salad to be summery and green to get a…

1. PUMPKIN TAGLIATELLE: Toss in brown butter with garlic and crispy sage leaves. Serve with baked Woolies’ goat’s cheese wrapped in Parma ham and a sprinkling of toasted hazelnuts. 2. BABY MARROW SPAGHETTI: Steam and serve with a dollop of mascarpone, sliced chorizo and green olives. 3. BEETROOT SPAGHETTI: Pickle in red-wine vinegar heated with sugar, peppercorns and sliced red onion. 4. CARROT SPAGHETTI: Toss with Woolies’ turmeric-and-citrus dressing, sliced pineapple, fresh coconut shavings, mint and honey. 5. BUTTERNUT SPAGHETTI: Steam and serve with crispy bacon, grated Parmesan, baby spinach and a generous wedge of Gorgonzola.…

As a child, I knew the festive season was well and truly over when the only sweet things to be found in our house were the unwanted leftovers in the dried fruit gift boxes. Surprisingly enough in our chocolate-obsessed house, these were the ones sprinkled with chocolate vermicelli. The delicious red and green Fruit Dainties were, of course, long gone come January, as were the tiny oblong rolls of wonderfully tangy yellow peach and apricot sugar-dusted mebos, the oldest known Cape confectionery. But when the sweet cravings struck and nothing else was on offer, the chocolate vermicelli morsels would have to do. Ever since then, dried fruit has, for me, been an acceptable substitute for sweets and chocolates, and while it may only be marginally healthier than commercial sweets, eating…

SPIER CREATIVE BLOCK 5 2014, R169.99 Winemaker Johan Jordaan has blended grapes from two distinct areas and five different cultivars to find his blending “sweet spot”. Grapes from Groenekloof in the Darling region give black berry fruit, while those from Stellenbosch add red fruit aromas and provide a dense structure. The five Bordeaux varieties that he merges are Cabernet Sauvignon (59%), Merlot (26%), Cabernet Franc (6%), Malbec (5%) and Petit Verdot (4%), each with their own personality. Tasting notes: Beautiful blackberry and currant is supported by cedar, dark chocolate and fennel hints that flow into a vibrant palate with fine balance and dense tannins. Drink it with: Lightly spiced Karoo lamb chops on the fire. JORDAN ORIGAMI NO ADDED SULPHUR CABERNET FRANC CABERNET SAUVIGNON MERLOT 2016, R84.99 The Jordan winemakers…

KEEP IT COOL DO save those empty six-pack mini-yoghurt tubs for some thrifty booze-pop moulds. Freeze the mixture halfway before inserting lolly sticks into the moulds, then freeze until solid. DON’T be too heavy-handed with the strong stuff. High-proof spirits such as vodka, rum and tequila don’t freeze, which means you’ll end up with slush. Brooklyn-based ice lolly makers People’s Pops recommend that booze makes up less than 20% of your ice lolly’s ingredients. DO let the carbonation escape slightly when you’re thinking of using beer or a fizzy drink in your ice-lolly batch. It’ll result in a more solid lolly. DO blitz whole fruit into your boozy lolly mix and feel all virtuous as you lick away. Piña colada popsicle In a blender, combine 1 cup chopped pineapple, ½…

1 BONE MARROW-AND-MUSHROOM KETCHUP BONE MARROW has added flavour to everything from pho to osso bucco, but it really made its mark three years ago when chef Marco Canora opened his bone-broth counter, Brodo, in New York. The trend has landed in Cape Town with the opening of broth-based restaurant, Marrow. MUSHROOM KETCHUP dates back to 17th-century England but now restaurants are experimenting with their own versions. Inspired by the rich, butteriness of marrow and the earthiness of mushrooms, Abigail created this flavour bomb to add to steak. “ ROAST MARROW BONES COVERED IN BEEF STOCK, THEN SPREAD THE MARROW ONTO TOAST WITH A SPRINKLING OF SMOKED SALT AND A SQUEEZE OF LEMON TO CUT THE RICHNESS ” – ABIGAIL DONNELLY MARROW-AND-MUSHROOM KETCHUP Serves 6 to 8 EASY GREAT VALUE…

New Year, marked by the lunisolar calendar, is the start of the two-week celebration also known as Spring Festival. It’s an ancient Chinese holiday that’s celebrated in areas with significant Chinese populations, including my birth country of Taiwan, Mainland China (PRC), Hong Kong, Macau, Singapore, Indonesia, Malaysia, Thailand, Cambodia, Vietnam, Mauritius, the Philippines and Australia. Over this holiday, people travel back to their home towns to spend time with their families and children receive scented red envelopes containing cash. After the family New Year meal, all the children gather and make their way through the family hierachy. In my home, my siblings and I would first eagerly line up in front of my grandmother, hold our hands together and say “gong xi fa tsai, hong bao na lai”, which translates…

Who? Kobus van der Merwe, chef-patron at Wolfgat Where? DENMARK and SWEDEN WHY SCANDINAVIA? In May, I went to Ringkøbing in Denmark to participate in The Catastrophic Meal: Utopia and Dystopia on a Plate, where a group of chefs and food technologists from around the world came together to imagine some scenarios in the global food system 50 years from now. I then spent a few days each in Copenhagen and Stockholm. And in October I was invited to the Copenhagen Cooking and Food Festival, where I collaborated with chef Peter Nøhr Christensen and food historian Asmus Gamdrup on a rooftop dinner at the Østergro urban farm. We also participated in a “global hotdog championship” charity event, where I represented South Africa with my dad’s homemade boerewors. DINING HIGHLIGHT? A…

Sausages are no longer just for your Sunday morning fry up. Woolies’ chorizo pork sausages, sosatie lamb sausages and beef bangers make the perfect light summer meal or tasty picnic snack. They’re made with the best quality meat and contain no flavourants, colorants or added MSG. Go ahead, tuck in! woolworths.co.za Serving suggestion Beef sausage tacos with charred corn, smashed avocado, chopped coriander, spring onion and a squeeze of lemon.…

TURNING OVER A NEW LEAF THIS YEAR? Is your 2018 resolution to make better food choices? Try our wide variety of delicious and easy-to-make recipes that’ll satisfy all your dietary needs. Browse taste.co.za/recipe-dietary. THERE’S A NEW FIRST LADY IN TOWN! Warwick’s First Lady Cabernet Sauvignon is laced with cherries, dark brooding chocolate, blackberries and liquorice, all with a twist of leather right at the end. You'll love it with shisa nyama and trendy maize meal chips, barbequed brisket burger, or steak on the bone. To stand a chance to win three cases (six bottles in each) of the First Lady Cabernet Sauvignon 2017 worth R1 600, visit taste.co.za/win. WHAT’S YOUR GO-TO DRESSING FOR SALADS? 30% Olive oil 21% Balsamic vinegar 17% A squeeze of lemon 16% A creamy dressing 16%…

1 PLANT-BASED FOOD  International food-and-restaurant consultants Baum + Whiteman hailed 2018 as the year of plant-based eating, even going as far as to say it’s the “new organic”. According to them, Google has seen a 90% increase in searches for vegan food over the past year, and big food corps are all over it. Last year, Nestlé USA bought plant-based supplier Sweet Earth, while Campbell’s soup started the process of acquiring plant-based milk company Pacific Foods. Ice-cream giants are getting in on the action too, with the likes of Häagen-Dazs and Ben and Jerry’s already churning out vegetarian and vegan ice creams. And we’ve certainly come a long way since salad was the only veg option on menus: expect restaurant chains to start offering a greater variety of veggie eats.…

 I start the morning with water and an energising smoothie. I blend rice milk, roasted sweet potatoes, banana, hemp seeds and coconut oil and drink it on the go. “ I DON’T LIKE THE TASTE OF FOOD MADE BY A FRIGHTENED COOK ” – JOSÉ AVILLEZ I grew up close to the countryside and the sea. In Cascais, I was influenced by the flavours and the aromas of the sea – the fish, seaweed and shellfish. But we also had rabbits, chickens and a backyard full of vegetables and fruit. After school, I’d inspect the food prepared by Laura, our family’s cook. She was a great cook and I learned so much from her. She lived with our family for 67 years. She was like a second grandmother to me.…

MOVE OVER CAMDEN AND SOHO, the inner-city district of Shoreditch in the East End has one of the best nightlife scenes in London right now, along with fabulous bakeries, coffee shops, gastropubs and basement bars – all just a short walk from the Old Street tube station (a five-minute ride from London Bridge on the Northern Line). Of course, you’re wearing your walking shoes (this is London, people!), so head a little further away to Brick Lane and Spitalfields – 20 minutes on foot. Or, if you’re having a slow day, jump in a cab for an eight-minute drive. 1 GUNPOWDER FOR HOME-STYLE INDIAN FOOD Brilliant family recipes and quality small plates with a twist are what makes this no-reservations eatery so popular. Try the “rasam ke bomb”, their version…

I have a schizophrenic relationship with food. I care about, think about, write about and work with it a lot. I’ve edited a cookbook, I subscribe to multiple food magazines, and, thanks to my mother, who knows her way around a Magimix, I know what good food tastes like and what’s off limits (pineapple in coleslaw, margarine in anything.) Yet the only thing I can make is toast. A heel of white bread filled with slightly stale NikNaks was my food nirvana when I was eight. That’s what we ate at my best friend’s house, a chaotic place where no-one cared about homework or curing gravadlax. Another food memory is of my grandmother – a beauty and a writer – who rang a bell from her seat at the dining-room…

PAVLOVA DIEMERSDAL GRENACHE ROSÉ 2017, R59.99 This rosé is made from Grenache, a grape known for its lighter colour and flavours of red berries. The subtle salmon colour introduces a bouquet of strawberries and candy floss with rose-petal undertones, and the palate is a mouthful of crushed red berries with a touch of spice. SOFT WHITE CHEESES STEENBERG ROSÉ 2017, R69.99 The grapes – 60% Shiraz from Robertson and 40% Cinsault from Stellenbosch and the Swartland – are picked early to ensure a clean, fresh style and a low 12.5% alcohol. The wine offers fragrances of raspberry, watermelon, sweet melon and fresh herbs. The palate is creamy yet fresh with notes of wild strawberry, juicy raspberry and spiced stone fruit. SUSHI AND SASHIMI BELLINGHAM STRAWBERRY ROSÉ 2017, R44.95 A vibrant,…

GRAHAM BECK ALLURE CHARDONNAY PINOT NOIR 2017, R74.99 with the slow-roasted tomato-and-feta tart on page 100 Excite your senses of sight and smell with the fragrant aromas of the freshly baked tart and the copper-tinged vibrant pink of the wine. Then there is the synchronicity of red and white in the tart’s tomato and feta and the Allure’s Pinot Noir and Chardonnay. The wine has a floral element of orange blossom and jasmine, as well as grapefruit, lime and pear, all of which blend flawlessly with the tart’s exotic tomatoes, garlic, oregano and dill. The wine and the dish have complementary textures and it comes to a satisfying finish as the wine’s juicy acidity leaves an uplifting aftertaste. SHANNON MERLOT 2015, R159.99 with the seared summer free-range beef with vibrant…

Babylonstoren is like that infuriatingly perfect friend we all have. You know the one: effortlessly stylish, too many talents to mention. Each time you visit, she has a cool, new project, making you feel like you should seriously step up your game. Yet, every time you go round, you’re made to feel so … welcome. The first time I made the aquaintance of Babylonstoren – way back in 2010 – it was the 3.5-hectare garden with its winding paths and meditative mazes that charmed me. That, and the fact that the produce growing in its meticulous beds and on its espalliered trees spilled over onto colour-coordinated plates at Babel (way before arranging ingredients according to their CMYK value was a trend). On another visit, I was invited to participate in…

MENU FOR 8 • Mint-and-cucumber cocktails • Halloumi with za’atar and home-made Turkish flatbreads • Slow-roasted tomato-and-feta tart • Pomegranate molasses chicken with bulgur wheat salad • Spiced poached peaches MINT-AND-CUCUMBER COCKTAILS The fresh flavours in this icy gin cocktail are just what you need to help you cool down on a hot afternoon. Makes 1 EASY GREAT VALUE Preparation: 3 minutes fresh mint leaves 6 thin cucumber slices 2 honey ½ t ice cubes lemon juice 1 T gin 3 T chilled tonic water mint, to garnish Crush the mint, cucumber and honey against the sides of a short tumbler, using a proper muddler or a wooden citrus juicer. Add 3–4 ice cubes. Pour in the lemon juice and gin. Add a dash or two of tonic, or more to taste. Give it a…

BASIC VINAIGRETTE The vinaigrette is the little black dress of dressings. Master it and you’ll never be out of style. The key is having enough emulsifier, the substance that makes the oil and vinegar mix. In this case, it’s mustard. Makes ¾ cup EASY GREAT VALUE Preparation: 5 minutes vinegar or citrus juice ¼ cup oil ½ cup (if you’re using a strongly flavoured nut or olive oil, consider combining it with a neutral oil, such as canola, at a 50:50 ratio) Dijon mustard 2 t 1 Whisk all the ingredients together in a small bowl until completely combined and no oil remains on the surface of the mixture. 2 Season with sea salt, freshly ground pepper and any other herbs, spices, or aromatics you like. Serve at room temperature…

WHEN we asked celeb chef and The Great South African Bake-Off judge for her favourite recipe to make when guests are coming round, she surprised us with her bobotie kebabs served with a pomegranate-and-almond rice salad. “I came up with it when I had a craving for bobotie but the weather was too hot for the traditional version, so I decided to try my take on koftas. My guests weren’t too sure initially (who makes rice salad with bobotie?) but after tasting it, they thought it was cool.”For Zola, it’s the perfect make-ahead recipe. “Forty-five minutes of prep from start to finish, which is great as I like to spend more time with my guests than in the kitchen. First, we nibble on a cheeseboard, then I get them to…

Spiralised vegetables are a great way of incorporating more crunch and colour into your diet, plus they’re the perfect carb-clever substitute for wholewheat spaghetti. Woolies offers a rainbow of spiralised veggie choices including beetroot, baby marrow, butternut and carrot spaghettis and pumpkin tagliatelle. Toss through a salad, stir-fry in a hot pan with plenty of ginger and garlic, or steam and serve with your favourite sauce. The options are endless! woolworths.co.za…

The new year is all about making changes, so why not shake up the way you eat your veggies? Woolies’ new range of mixed layered veg amps up the flavour and variety. Available in colourful chopped and spiralised varieties with a herb or honey butter, they couldn’t be easier to prepare – simply pop into the microwave or toss in a pan and you’re ready to go. woolworths.co.za…

SUMMER LIVIN ’ Laid-back outdoor entertaining calls for a collection of easy-drinking wines that are light, refreshing and versatile enough to pair with your favourite summer foods, from sushi to substantial salads, and even strawberries and cream. When it’s hot out there, fruity rosés should be right at the top of your list of must-try wines. Read on for more sipping inspiration.…

Feeling great starts with eating well. And eating well doesn’t mean depriving yourself. Far from it. Fill your plate with the right foods and you will satisfy your hunger and those mid-afternoon cravings. Stock up on these 12 nutrient-dense foods and try a few easy ways to turn them into plates of total deliciousness SUMMER, WITH ITS BOUNTY OF FRESH PRODUCE, is the perfect time of year to kick-start your new plan to eat well in 2018. This doesn’t have to involve following unsustainable rules and feeling permanently hungry. Rather, it’s all about using your common sense and applying simple guidelines, such as doing some meal planning and being mindful of what you’re eating (nothing puts paid to good intentions faster than mindless snacking when you’re ravenous). Try to eat…

DERRICK AVENUE IN CYRILDENE is well known to locals as “New Chinatown”, a place that aesthetically reminds us of setting foot in a traditional Far East setting. In addition to ancient Chinese culture for both Chinese and Taiwanese, there’s also Korean, Thai and Indonesian, making this an inclusive space for both East and Southeast Asians. (Don’t confuse it with Old Chinatown on Commissioner Street, which was founded by the local Chinese community that’s resided in South Africa for a number of generations.) Cyrildene was formerly a Jewish-dominated suburb but since 2000 has become a hub for the newer wave of first-generation Chinese families from the People’s Republic of China (PRC). It’s a tightly knit community of mostly Mandarin speakers. Even the signs are written in Chinese, so if you don’t…

Serving suggestions Cook Woolies’ gluten-free schnitzels according to package instructions. Serve with a herb butter made by blending butter with Woolies’ ready-prepared lemongrass, chilli and garlic mix and a fresh coleslaw made with sliced baby cabbage, radish, endive and nectarines dressed with a vinaigrette.…

Make sure your kids have something to look forward to in their lunchboxes come break time. Think Woolies’ range of kid-friendly dairy treats. Choose between low-fat dairy snacks in sippable strawberry and gulpy granadilla; low-fat, fruit-flavoured Smoothie Choobes and Yoghurt Choobes, enriched with bifidobacterium cultures for happy tummies and with no added preservatives; medium-fat Cheezy Wedges; and fun Mozzarella Stringy Cheese, made with Ayrshire milk. And if they really deserve a treat: full-cream chocolate- or strawberry-flavoured milk. Because school’s tough, mom! woolworths.co.za…