Innholdsfortegnelse for March 2018 i Woolworths TASTE

“THERE IS AN ART TO COOKING WITH FEW INGREDIENTS THAT APPEALS TO ME NOW MORE THAN EVER, IN A TIME OF UNCERTAINTY, OF WATER SCARCITY, OF CHANGE” My husband says this to me, pleadingly, every time we have people over. And often even when we don’t. It’s partially because he knows he’ll probably have multiple salads to dodge – I do love a good salad buffet (see page 64 for my current favourites) – but I accept that it’s also because I am a product of my mother’s food philosophy, which is that a dinner party should be an “event” and over-catering is compulsory. There’s something to be said for my mom’s approach – her dinner parties were (and still are) the stuff of legend and I never leave without…

WHEN TASTE’S FOOD EDITOR finally made it to Japan a few months back, she returned with a suitcase of food treasures (she can never get enough matcha, mochi and miso) and much culinary inspiration. Abigail’s highlights? The mix of timeless and on-trend, traditional and Western that she saw everywhere, from the phenomenal convenience stores (where she swears she ate the best crème caramel of her life), to the izikayas (bar-restaurants) and high-end eateries. “I also discovered the importance of seasonality in Japanese food culture,” she says. “The peak season of a particular ingredient is called its shun, and it applies to everything from fruit and veggies to fish. It even applies to convenience foods – you won’t find an almond latté in Tokyo if almonds aren’t in season.” And fruit-flavoured…

THE RICE: Pam uses organic shortgrain brown rice instead of traditional sushi rice, keeping additions minimal, with only a sprinkling of Himalayan pink salt and a dash of extra virgin olive oil. THE VEGGIES: Locally sourced from small, independent suppliers, fresh carrot, cucumber and red pepper add crunch and colour to these real rainbow rolls. THE DIPPING SAUCE: For a sucker punch of flavour, Pam creates her own take on teriyaki sauce: tamariyake. “I reduce tamari – a wheat-free soya sauce that’s less salty – with tamarind paste, unrefined coconut sugar and fresh grated ginger.” The result, she says, is gluten-free and lower in sodium. THE SAUERKRAUT: Toby’s a big fan of fermentation, especially sauerkraut: “It’s such a great source of live probiotics, which aids digestion.” Quite the fermentation fundi,…

1 Bocconcini with cucumber dressing To make the cucumber dressing, blend 1 Mediterranean cucumber, 30 g parsley, the juice of 1 lemon and a pinch of salt. Place 300 g torn bocconcini balls on a plate with 150 g halved green tomatoes, drizzle with olive oil and generously spoon over the dressing. Top with a little double-cream yoghurt. Season to taste with salt and pepper and serve with ciabatta or any crusty bread. Serves 4. 2 Cucumber-and-apple slush Cut ½ cucumber into chunks. Core 2 green apples and cut into cubes. Blend the cucumber and apple with ice until well mixed. Serve in chilled glasses garnished with fresh mint and a squeeze of lime juice. Serves 2 3 Cold cucumber soup with prawns and rice vermicelli Gently cook 1 chopped…

“I MAKE FOOD THAT I LIKE TO EAT, BECAUSE EATING YOUR CHILD’S LEFTOVERS WHILE STANDING IN THE KITCHEN IS A RITE OF PASSAGE” I’ve always admitted that I like eating food more than I like preparing it. I believe in honesty. So in the spirit of that same honesty, I now have to admit that our son likes talking about food more than he likes eating it. Which is not to say he doesn’t have a healthy appetite. As I’ve often mentioned, Seb has a limited repertoire of favourites that nourish and please him, but he does seem to find new food challenging. It takes a lot of talking, and a few tricks, to introduce him to new things. But I’m getting quite good at this. I keep it simple. And…

LONGMARKET CABERNET SAUVIGNON MERLOT 2015, R52.99, with the beef yakitori on page 26 These tasty Japanese-style beef skewers have been marinated and grilled in a sauce of treacle sugar, rice wine vinegar, soya sauce and ginger, suggesting a pairing with a lightly wooded, medium-bodied red wine with generous fruit. The backbone of this Wellington red blend is Cabernet Sauvignon, which supplies juicy black and blue berries. The Merlot has a mellowing effect on the Cabernet and has softer, riper, plummy red fruit, which is a perfect foil for the richness of the marinade, as well as the subtle bite of the wasabi salt. LEOPARD’S LEAP GRAND BLANC 2016, R44.95, with the BBQ fish with pineapple slaw on page 73 An interesting dish that is well served by the Grand Blanc,…

Avoid that last hot cross bun in the packet scuffle by making sure you're well-stocked this Easter. As always, Woolies has aced the classic buns Ñ fluffy, perfectly spiced and glossily glazed Ñ and also offers a range of tasty alternatives, such as extra-spicy, chocolate and fruit-free. Plain and buttered, toasted and topped with cheese, or starring in the best-ever bread-and-butter pudding Ñ enjoyment is guaranteed. woolworths.co.za…

For many South Africans, pickled fish is a non-negotiable part of the Easter weekend. This year Woolies has outdone itself with its selection, which includes sustainably sourced hake Ñ made according to a traditional SA recipe. But for those who'd like to shake up the status quo, there is also hot-smoked salmon with pepper, mustard and dill, and poached salmon with soya and ginger. They're all perfect served with salads and bread for easy feasting. woolworths.co.za…

Allspice berries Often used in pickling and marinating, they’re a key ingredient in pickled fish and used in curry blends of Caribbean origin. R25.99 for 35 g Green cardamom Crack the pods to release their aromatic, sweet flavour into mild curries and dairy-based desserts. R29.99 for 25 g Sumac This citrusy spice pairs well with veggies, lamb, chicken and fish. Use it in rubs, marinades and add as a seasoning. R21.99 for 50 g Cloves These aromatic dried flower buds add warm, intense flavour to stocks, stews, casseroles and soups. R29.99 for 30 g Smoked chilli flakes Use sparingly in marinades, BBQ sauces and curries, or sprinkle over paella. R19.99 for 40 g Szechuan pepper Use it to add citrusy flavour to Chinese and Indian dishes. R22.99 for 15 g Fennel…

“ I LOVE MAKING MY OWN MAGNUM ICE CREAMS USING BANANAS, WHICH TURN BEAUTIFULLY CREAMY WHEN FROZEN ” – HANNAH LEWRY “MAGNUM” BANANAS WITH SPRINKLES Serves 8 EASY GREAT VALUE Preparation: 20 minutes, plus 6 hours’ freezing time bananas 8 dark chocolate 200 g, melted milk chocolate 200 g, melted sprinkles, to decorate 1 Peel and cut the ends off the bananas, then insert a popsicle stick or rounded, blunt wooden skewer into each banana. Freeze for 6 hours. 2 When ready to serve, dip the bananas into the melted chocolate and place on a cooling rack or silicone baking mat. Sprinkle with edible dried rose petals, pistachios, desiccated coconut, 100s and 1000s, silver balls or crushed Chuckles. “ WHEN YOU MAKE THESE CREAMY, TANGY, GROWNUP POPSICLES FOR DESSERT, YOU’RE…

PANTRY STAPLES Make sure you have these staples in your cupboard, pick your five-ingredient recipe, buy those ingredients, and you’re all set to make Phillippa’s favourite cabbage dishes: • Sea salt • Black pepper • Olive oil • Sesame oil • Sesame seeds “THERE ARE SO MANY VARIETIES OF CABBAGE AND SO MANY WAYS TO ENJOY THEM, FROM BULKED-UP SALADS AND STIR-FRIES, TO SUBSTANTIAL SIDES AND EVEN STARRING AS PART OF THE MAIN EVENT” – PHILLIPPA CHEIFITZ BRAISED CABBAGE WITH APPLE AND DUCK “I’ve given exact measurements to keep the proportions correct, especially if you choose to double the recipe.” Serves 2 EASY GREAT VALUE Preparation: 15 minutes Cooking: 25 minutes free-range duck fillets 300 g sea salt and freshly ground black pepper, to taste medium onion 1, thinly sliced medium cabbage ½ (about 500…

GERANIUM geranium.dk A three-Michelin star restaurant (in the unlikely location of the national soccer stadium), award-winning chef Rasmus Koefoed’s terroir-driven modern Scandinavian food gives Noma’s menu a run for its money. GRØD groed.com Think spelt porridge with chestnut purée, apple and toasted almonds for breakfast, or congee with chicken, ginger, peanuts, coriander and sesame oil for lunch. REFFEN reffen.dk A venture by the founders of Copenhagen Street Food, Reffen opens this summer as a community for entrepreneurs, start-ups, pop-ups and streetfood vendors. Amass restaurant (see page 115) is nearby. RELAE restaurant-relae.dk Christian Puglisi and Kim Rossen opened Relae in 2010 after meeting at Noma, but the menu here extends beyond New Nordic cuisine to include Italian and other influences. KADEAU…

Some jams are jammier than others. It all comes down to pectin, a naturally occurring starch – it’s what gives fruit its shape. Firm fruit – think apples and citrus – contain high amounts of pectin, while soft fruit (and very ripe fruit), such as raspberries and strawberries, contain less. It’s also what makes jams thicken and set when cooked to high temperatures with the addition of sugar and acid (usually lemon juice). You may have seen jam sugar, which is sugar with added pectin, that you can use for fruit that’s slightly lacking, or you can combine high- and low-pectin fruit to get the right consistency. Consult the table below before you start jamming. HIGH-PECTIN FRUIT Under-ripe apples Cranberries Lemons and limes Gooseberries Plums LOW-PECTIN FRUIT Apricots Pears Guavas…

FRUIT Choose fruit that is fairly firm as it will soften considerably. I love how the grilled plums in the recipe on page 122 almost collapse once they reach a perfect caramelised state. It’s a fantastic way to keep the texture of the plums and get the most out of their flavour. Also try grilling pineapple slices, halved peaches, or even halved bananas in their skins – peel them to serve with ice cream and a sauce. Stoned, halved avos brushed with lime juice and olive oil are also a winner – fill the hollows with sour cream and salsa afterwards. VEGGIES Chargrilled broccoli steaks are my new favourite thing to eat – I love how they are a vehicle for bold flavours and really take on the smokiness of…

WATCH, COOK AND EAT Every month we choose two or three of our favourite recipes from the current issue and show you how to make them, step by step! Head to taste.co.za/category/video to watch. ENTERTAINING MADE EASY Was your resolution this year to spend more time with your friends? The best way to do that is around the dinner table! We’ve got a range of menus to suit all occasions, from weekend feasting to Sunday lunch. Visit taste.co.za/menusto see more . LOVE IT? SAVE IT! Did you know you can save your favourite recipes on our site to refer to again and again? Simply register at taste.co.za (click on the button in the top right corner), then click on the heart underneath the image of your selected recipe. They will…

Grown and dried on the farm Koelfontein in the Ceres Valley, Woolies' dried fruit is a cut above. Sixth-generation farmer Handri Conradie and food scientist Anton Erwee have developed a unique method: after sun-drying the fruit, they rehydrate it just enough to make it indulgently soft and plump. Take your pick from Turkish apricots and figs, maple-infused prunes, Colorburst nectarines, pears and mangoes. woolworths.co.za…

A simple packet of quality mince can solve many a midweek meal dilemma. Stock your freezer with the Woolies range, which includes free-range mince; lean beef mince with a maximum of 10% fat; free-range extra-lean beef mince with a maximum of 5% fat; and halaal lean beef mince. Then try a few of these quick and tasty recipes. woolworths.co.za…

Home Baking by Rachel Allen (Harper Collins UK, R440) Get ready to dust off those kitchen scales, baking nerds. This guide by the popular TV chef will teach you a couple of new tricks (while giving you a nifty refresher in the basics such as how to perfect puff pastry and crème pat). Classic sweet pastries are given chic twists à la panforte with chocolate and figs, and brandy snaps dipped in chocolate, while savoury treats are taken up a notch with the likes of buttery chicken and mushroom puff pastry parcels with Hollandaise. New Pizza by Stefano Manfredi (Murdoch Books, R385) Roman pizza! Neapolitan pizza! Red pizza! White pizza! In case you can’t tell, we’re pretty excited about this dedicated pizza-clopaedia that takes you through the history of the…

Serves 6 EASY GREAT VALUE Preparation: 15 minutes mielies 6 basil 20 g mint 20 g limes 2, juiced olive oil 2 T feta 200 g, crumbled 1 Cut the kernels off the cobs. 2 Roughly chop the basil and mint and add to the mielies. 3 Mix the lime juice and olive oil and pour over the salad. Add the feta. CARB-CONSCIOUS, FAT-CONSCIOUS, MEAT-FREE, WHEAT- AND GLUTEN-FREE WINE: Klein Constantia Sauvignon Blanc 2017…

Start spreading the news. Chenin Blanc is rapidly shedding its image as a boring workhorse variety. Although it’s remarkably versatile and produces everything from sparkling wine to sherry, it’s the quality of the still wines that’s sparking all the excitement – only those made in the Loire Valley in France offer serious competition to South African Chenins. There are deliciously quaffable easy drinkers at bargain prices, as well as seriously complex, wooded beauties made from old bush vines. It’s a great wine to pair with food and there’s no reason why you shouldn’t drink it all month long. Beginning-of-the-month Chenins SPIER PRIVATE COLLECTION CHENIN BLANC 2015, R119.99 Spier cellarmaster, Frans Smit, confidently says Chenin Blanc is all set to be South Africa’s flagship varietal – he and his winemakers create…

WHERE THE WILD DRINKS ARE Newly opened in Cape Town’s city centre, The Botanical Bar (160 Longmarket Street; thebotanicalbar.co.za) showcases our indigenous plant life by incorporating flora from around the country. Head bartenders Aidan Powrie and Peter Lebese (above) have compiled a site-specific cocktail menu (the Cederberg, for example, is based around hoenderbos, and the KZN coast, wild mint) starring their own unique shrubs (fermented vinegar-and-sugar cordials) and bitters (their current library features about 48 different varieties). There’s also a small snacking menu including bites such as buchu-and-orangemarinated olives and smoked snoek-and-spekboom pâté. Sour and fresh, The West Coast is made with suurvytjie- infused bitters, Amari Atlantic Oceans gin, lemon juice, egg white and kelp salt.…

Not a morning person? Woolies can fix that. Its new Ayrshire double-cream, no-oat bircher muesli is so delicious it's practically pudding. Made with a combination of seeds including chia and linseeds, fresh fruit, double-cream Ayrshire yoghurt and a drizzle of honey, the ready-to-eat pots contain no added sugar, colorants, flavourants or preservatives. Plus, the yoghurt is enriched with good-for-your-gut bifidobacterium cultures. Available in blueberry, blackberry and aai berry, and mango and coconut, they're sure to put a spring in your step. woolworths.co.za…

CAVOLO NERO This loose-leafed Italian cabbage has dark green leaves and a slightly bitter flavour with a sweet aftertaste. Delicious shredded into salads or stir-fried with aromatics such as garlic, chilli and ginger until wilted. CHINESE CABBAGE Also called Napa cabbage, it’s great for making kimchi. The flavour, similar to that of Swiss chard, is also perfect for brothy soups and steamed mixed veg dishes. GREEN CABBAGE Crisp and slightly peppery when raw, turning sweeter when cooked, try it steamed with black pepper and butter. The whole leaves can also be used to make cabbage rolls and veggie wraps. RED CABBAGE The flavour is a little earthier than green cabbage and it adds beautiful colour to slaws and leafy salads. Also fantastic braised. SAVOY CABBAGE The deep green, crinkled leaves…

BREAKFAST: PASTRIES AT THE CORNER Not far from where Noma used to be, this café is located in the corner of the space that houses 108, Noma’s “sister” restaurant, which is co-owned by Kristian Baumann and René Redzepi. The café has a stripped-down approach, serving coffees and pastries in the morning, a few lunch plates in the afternoon, moving on to wine and beers in the afternoon and evening. Choose one of the three pastries on offer, each with a different glaze: salty (beef ), sweet (redcurrant and sugar), or sour (coffee and kombucha). Skip the usual coffee and opt for the “Not Chocolate”: the liquid from fermented barley mixed with milk, then warmed with steam. Creamy, milky, sweet and malty. 108.dk/the-corner LUNCH: SEASONAL FARE AT AMASS Stay on that…

ONE SANDWICH SHORT? True, sandwiches never really went anywhere, but the carb-o-phobia of recent years did put a serious dampener on the enjoyment of our favourite cutlery-free meal. Isn’t it great then that, thanks to food-trend forecasters, we now have a reason to grab hold and tuck in again? We’re talking supersized, overstuffed, saucy sarmies like current foodie obsession, the Mexican torta. Turn the page for the inside story and some more ’wichcraft. Fully loaded The taco’s less publicised but equally smashable sibling, the torta is Mexico’s staple sandwich. So why are food forecasters hailing it as the next best thing since sliced bread? We have a couple of hunches. It’s enormous, it’s messy and it boasts all the addictive Mexican flavours everyone loves. From the torta Milanese, stuffed with…

Why the love for Carne? There’s a family feel here that I really love. Also, it’s won a lot of awards for its steak. It’s simple and affordable. But the coolest thing about this place is that when I’m here, I don’t want to leave. It’s actually the only restaurant where I’ll order a starter, a main and a dessert. It kind of feels like home. Your regular order? The fillet on the bone, definitely. The flavour that comes off the bone is really magnificent. Medium, always. With the unbelievable fries. If I’m dieting, I’ll have it with their broccoli. I don’t know what they do to it, but it’s the best broccoli I’ve ever tasted. And then their fondant for dessert. It takes 15 minutes, but it’s so worth…

FOR THE DEDICATED CITY-DWELLING CAPETONIAN, deciding to pack up and move to the southern suburbs denotes a certain … surrender. Leaving behind the dodgy dive bars, tragically hip eateries, artisanal purveyors; the touristy landmarks they’d become studiously blasé about. The vibe. Once you’ve made your peace with the move, however, the ’burbs have a certain way of winning you over with their own appeal. More space, less ridiculous rent. Leafy lanes and forest trails. Plus, a foodie community that’s just waiting to take you by surprise. Here are just a few to get you acquainted. 1 STARLINGS: FOR BRUNCH You can almost feel your pulse slow down as you step out of the noise and frenzy of Belvedere Road and through the impressively robust hedge shrouding this neighbourhood favourite. The…

“KIRSTIN WAS BORN WITH A SUPERHUMAN SENSE OF SMELL. AND HER CURSE ON PUBLIC TRANSPORT IN SUMMER IS YOUR BLESSING WHEN YOU LIFT THE LID OFF YOUR BEEF BOURGUIGNON” You see peppercorns, Kirstin van der Spreng sees battlegrounds over black gold. Each year, the mighty Indian and Vietnamese pepper co-operatives sell their yields at an auction, and each year the price has been climbing like a fabled cryptocurrency. But for Kirstin, who is in charge of product development at Cape Herb and Spice, the main condiment supplier to Woolworths, price is no object. You get what you pay for, and for Kirstin only the very best pepper will do. Speaking of which, Kirstin’s CEO wonders whether saffron is worth the effort. Saffron costs R33 000 per kilogram. It takes…

In 2001 Ken Forrester launched The FMC, aiming to turn it into a Chenin Blanc icon, and to show SA – and the world – the stellar quality the grape can achieve. He spared nothing to achieve his goal of producing “a unique wine with personality, even slightly off the wall, something along the line of a ballet-dancing rugby player with brute force, finesse and yes: balance”. Serve a prawn, tomato and chilli linguine, pour the wine and savour its aromas of white flower, stonefruit, honey, vanilla and toast, which erupt into opulent flavours of pear, orange blossom, caramel and spice.…

JOSEPH DHAFANA, La Colombe THE MOSI WINES “FLAVIAN” SYRAH 2015 is named for the Smoke that Thunders, the Victoria Falls in Zimbabwe, which I left as a refugee in 2009. Flavian is my father’s name. I wanted to honour him because he would wake us at 4 am to plough the fields. He taught me the value of working hard. I still work 18-hour days. IT’S MADE IN THE SWARTLAND, where I lived for four years when I first came to SA, so I know the people and the terroir, and I’ve also learnt a lot from Chris Mullineux. The Swartland is where I drank my first-ever glass of wine, which started this whole journey, so this wine had to come from that region. I CHOSE SYRAH BECAUSE it does…

NEW HARBOUR DISTILLERY SPEKBOOM GIN Cape lemon peel and spekboom are vacuum-distilled, then combined with a neutral grain spirit infused with six more botanicals. The result is a complex gin with citrusy and fresh green accents. newharbourdistillery.co.za SIX DOGS KAROO GIN Three different bio-regions intersect on the farm where this smooth sipper is made. The inclusion of the Karoo thorn flower, which adds a top note of sweetness, and pungent wild lavender, make it unique. sixdogs.co.za NEW HARBOUR DISTILLERY PROTEA GIN Thanks to the addition of hand-harvested sugarbush protea nectar, this limited-release gin has delicate floral notes. For every bottle bought, R100 is donated to the Flower Valley Conservation Trust. newharbourdistillery.co.za CRUXLAND GIN Rooibos and honeybush, along with the usual gin suspects in the…

Keep ’em fresh Did you know that whole spices maintain their freshness for longer than ground spices? And that they lose flavour over time (use your eyes and nose – if their colour has faded and the aroma is low, replace them). Use these storage tips to keep your spices fresher for longer ■ “Store spices in a drawer, away from light, moisture and heat, which influence shelf life and flavour.” – Roelien Havenga, Woolies product developer ■ “I keep my spices in Ziploc bags in the fridge.” – Abigail Donnelly, TASTE food editor ■ “I use a traditional Indian masala dabba. It’s a metal tin with small cups inside and used to keep small amounts of spices fresh.” – Mira Harie, spice merchant at Spice Emporium in Durban ■…

TAMARIND WATER Makes 75 ml tamarind paste 50 g lukewarm water 4 T Place the tamarind in a bowl, add the lukewarm water and soak for 30 minutes. Pass through a sieve, pressing down with the back of a ladle to extract as much liquid and colour as possible. Discard the solids. Use immediately as it does not store well. CURRY SALT Makes 100 g sea salt 50 g Thali curry blend 50 g (see below) lime ½, zested Place the salt and curry blend in a bowl and mix to create a curry-flavoured salt. Add the lime zest and mix well. Store in an airtight container until ready to use. CURRY BLEND Makes 95 g coriander seeds 10 g cumin seeds 10 g fennel seeds 10 g black mustard…

“WE WANTED TO SHOWCASE THE INGREDIENTS; THAT’S WHAT THE CONCEPT IS BUILT ON, BEING INSPIRED BY NATURE” – ARNO JANSE VAN RENSBURG CAPE TOWN’S KLOOF STREET is a favourite haunt for the young and the restless but, until now, perhaps not somewhere you’d expect to find a darkly stylish fine-dining restaurant in a space formerly occupied by the Ocean Basket. But stroll past the hipster hangouts and you’ll come upon an understated entrance presided over by a smiling yet no-nonsense doorman. This is Janse & Co., award-winning chef Arno Janse van Rensburg’s new venture. Quite a change from the bucolic vista of The Kitchen at Maison in Franschhoek, where he was executive chef for six years. “I learnt a lot at Maison, but it was time to move on and…

“THE MARKET BUZZES WITH PEOPLE EATING EVERYTHING FROM FROM FALAFEL AND PORCHETTA SANDWICHES TO DANISH HOT DOGS AND PULLED-DUCK BURGERS” MENTION COPENHAGEN TO ANYONE serious about food and the first thing they’re likely to think of is “Noma”, closely followed by “exorbitant”. But there really is so much more to the Danish capital than René Redzepi’s famous two-Michelin-star restaurant, which has just reopened at its new location after a year-long closure. And since prepaid seatings for the first three months at “Noma 2.0” were sold out within 24 hours (at approximately R4 500 a head!), it would be wise to explore the scores of other eateries celebrating the reinvention and reinterpretation of Nordic food – and beyond. Restaurants such as Geranium, Relae, AOC, Kadeau and countless others have been opened…

BLUEBERRY JAM Makes 2 small jars EASY Preparation: 5 minutes Cooking: 50 minutes blueberries 5 x 125 g punnets sugar 300 g star anise 2 lemon juice 2 T 1 Slowly bring the berries, sugar and star anise and ½ cup water to a simmer in a medium saucepan over low heat, stirring gently. 2 Simmer for 45 minutes, taking care not to let the mixture burn. Remove from the heat and stir in the lemon juice. Return to the heat for 5 minutes. 3 Strain into sterilised jars. ROAST FLAVOURBURST STONE FRUIT TRAY JAM Makes 2 jars EASY GREAT VALUE Preparation: 5 minutes Cooking: 50 minutes plums 2, quartered yellow-flesh nectarines 6, quartered white-flesh nectarines 4, quartered organic brown sugar 150 g lemon 1, zested and juiced honey 4…

GRILLED BROCCOLI STEAKS WITH WHITE BEANS, RED ONIONS AND ANCHOVY BUTTER Cut 1 head broccoli into steaks and rub with olive oil. Grill for 5 minutes a side, until chargrilled but still slightly crunchy. Smash 4–6 anchovy fillets with 100 g softened butter. Place in a pan to brown slightly, then add 1 x 400 g can drained cannellini beans and 1 sliced red onion. Season to taste. Remove from the heat and serve warm spooned over the broccoli. Garnish with mint. Serves 4 CARB-CONSCIOUS, HEALTH-CONSCIOUS, WHEAT- AND GLUTEN-FREE WINE: Buitenverwachting Buiten Blanc 2017 GRILLED PORK RASHERS AND PAK CHOI WITH SOYA, CHILLI AND SPRING ONION Rub 2 x 400 g packs Woolworths pork rashers with olive oil and grill or braai for 10–15 minutes, or until cooked through and…

“At over 150 kg, I’m quite a big guy. In an effort to be healthier my wife, Ellen, and I started quite an intense gym regimen last year. I guess if your wife’s active then you’re going to be active, too! I don’t know where she came across this recipe, but she made it for dinner one night and I thought, man, this is yummy! It has all my favourite things – basil, cheese, tomato, chicken, balsamic vinegar – plus it’s low-carb and dirt cheap to make at the end of the month. I like it with fried mushrooms and spinach on the side.” @KGComic Visit taste.co.za  for the Caprese chicken recipe.…