Innholdsfortegnelse for August 2018 i Woolworths TASTE

Wondering how to get perfectly crisp pork crackling every time? It’s not as difficult as you may think. 1. Bring the pork to room temperature before cooking so that it cooks evenly. 2. Score the fat and rub in lots of coarse salt – be really generous. This removes excess moisture and ensures maximum crispiness. There’s no need for oil. 3. Roast at a high temperature for 30–40 minutes, keeping an eye on it to make sure it’s getting good and crispy. 4. Cover with foil, reduce the heat and cook for around 4 hours. 5. Remove the foil and cook for a further hour or so, or until tender and falling apart. sappo.co.za Serving suggestion Cook a pork shoulder as described above. Use the leftovers to make pulled pork…

Serve beef and pork frikkadels with an Italian-inspired roasted portabellini pasta sauce. Stuff lamb frikkadels into toasted pitas with red-pepper hummus and marinated artichokes. Toss chicken frikkadels with basil pesto and savoury rice. Bake beef frikkadels in Woolworths’ sundried tomato and pecorino pasta sauce and serve with penne. Enjoy beef and lamb frikkadels, seasoned with a blend of Malay spices and chopped coriander, with sweet potato chips and tzatziki. Cook sosatie beef frikkadels, seasoned with a blend of sosatie spices and fruit chutney, with a packet of butter chicken cook-in-sauce. Products available at selected Woolworths stores. The meatballs above are R69.99 for 600 g.…

“The tahini trend really started to take off when Ottolenghi published his first book, Ottolenghi, and introduced so many ways to use it,” says South African-born Lisa Mendelson, who now runs New York’s sesame-focused store, Seed+Mill (see next page). Aside from dressings for his bountiful salads, Ottolenghi uses tahini in a salted caramel, in halva, and as a base for a chocolate tart – among other things. The rise of veganism and the marketing of tahini as a health product has also contributed to the popularity of the sesame paste. CHOCOLATE-DIPPED BROWN BUTTER TAHINI COOKIES Blogger Monique Volz of Ambitious Kitchen loves using tahini with dark or semi-sweet chocolate. “It contrasts with the bitterness of the tahini and balances it.” When baking with tahini, she recommends adding additional liquid, such…

Whether you want a soothing sip to get you going in the morning, or one to help you wind down after work, Higher Living's organic golden turmeric infusion will do very nicely, indeed. Made with organic turmeric (the high quality of the spice may stain the teabags slightly) and a touch of ginger, liquorice and rose petals, the infusion offers just the right balance of earthiness and spice. Simply steep in boiled water for five minutes, then enjoy as is, or with a slice of lemon and a drizzle of honey. higherlivingherbs.com…

I love The Stack. My husband, Sakekile Gqeba, found it on our way to a dinner reservation somewhere else and I remember thinking, I love this place! Now we often come to the bar for a sundowner, and every time we have friends from Joburg we bring them here. The cocktails are the best! I also love the pork belly. I fell in love with food when I met Sakekile. He does his research about restaurants – he really makes it into an affair and I associate food with when we met, when we first started dating, and when we got engaged. I believe in a good date night once a month – if we can do it twice a month, that’s perfect. We’ve always loved trying different spots and…

“FEW OPPORTUNITIES ARISE FOR THE CHEFS TO PARTY LIKE ROCK STARS” The front row is a stretch, but now that I have your attention, I can reveal that my perch was in the media section at Bilbao’s impressive Euskalduna Palace. It’s designed like a luxury ship under construction, and we were decked out in our gladdest rags – all aboard the liner, ready for the night of our lives. Front rows, naturally, are for the executive directors of the ceremony, the chefs, their partners and posses. Forty-nine of the 50 chefs that is, as Alex Atala of DOM in São Paulo was a no-show, a trend he started last year in Melbourne. It occurs to me that Atala’s absence may signal a powerful statement about the nature of these awards…

THE INTERNATIONAL TREND “In northern Europe, we’re seeing a big shift of younger drinkers moving away from whisky to darker, aged rums,” says Stephen Carroll, founder of Don Papa Rum, an aged Filipino rum that’s just been launched in SA. “In France, the rum category has grown fivefold in the last 10 years.” WHAT ABOUT IN SA? While gin is still holding sway at most trendy cocktail bars, several rum-focused bars have opened in Joburg. (We’re looking at you, Brian Lara Rum Eatery and Roxanne’s Rum Eatery). But our local sugar cane industry is perhaps the most compelling reason to get excited. As Julian Short of Rosebank’s Sin + Tax bar puts it, “We have the natural resources to make a beautiful rum here.” One such local supplier is Tapanga…

INDEPENDENT SOMMELIER, BRIAN MAHANKE … drank the Ovation Cabernet Sauvignon-Merlot, R74.99 I usually visit friends in Soweto on Saturdays to indulge in African cuisine paired with local wine. In this case, I decided on a late lunch with Diemersfontein’s Felicia Tsuane to try her hand at cooking. I was not disappointed! She prepared a three-course meal with grilled rosemary chicken, a tangy sauce, and mushroom basmati rice as a main course. I don’t believe the old idea that white wine must be drunk with white meat, so suggested that we open the Ovation Cabernet Sauvignon-Merlot blend. It was a good call. The flavour of the rosemary married well with the Cabernet Sauvignon, while the Merlot balanced the tang in the sauce and the earthiness of the mushrooms. My personal suggestion…

BUTTERNUT MASH Delicious seasoned with salt and a dollop of butter, served with Easy to Cook deboned leg of lamb. R49.99 for 800 g CREAMED SPINACH Tender spinach in a creamy béchamel sauce with a hint of nutmeg. Serve with crumbed chicken breasts. R84.99 for 800 g PUMPKIN FRITTERS A South African family favourite, flavoured with cinnamon. Serve with braaied wors. R64.99 for 700 g HONEY-AND-CINNAMON BUTTERNUT Drizzled with honey and spiced with a dash of cinnamon. Serve with Easy to Cook beef rump roast. R59.99 for 800 g SWEETCORN, APPLE AND CORIANDER FRITTERS Enjoy these easy-to-cook fritters with a drizzle of sweet chilli sauce, Serve with nachos. R79.99 for 700 g SWEET POTATO PUMPKIN PIE A creamy pie spiced with cinnamon, nutmeg and ginger. Serve with Easy to Cook savoury…

THE ONE WITH FEWER CARBS CARB-CONSCIOUS KALEAND-CHORIZO MUFFINS “I prepare this mixture the night before so that all I have to do in the morning is fill the muffin pan and bake for 20 minutes while I’m getting ready. Great for your kids when they come home starving from school!” Makes 12 EASY GREAT VALUE Preparation: 20 minutes Baking: 20 minutes kale 8 leaves, stems removed ricotta 450 g chorizo 110 g free-range eggs 8, beaten buttermilk 2 T mature Cheddar 100 g, grated sea salt and freshly ground black pepper, to taste 1 Preheat the oven to 200°C. Grease a 12-hole muffin pan and tear the kale leaves into the moulds. Top with chunks of ricotta and divide the chorizo evenly between the moulds. 2 Whisk the eggs with…

VIVA L’ITALIA! “I’ve been lucky enough to visit Italy many times over the last 25 years, and during that period I’ve seen, learnt, tasted and quaffed many wonderful things. But, I’ve also noticed a shift in Italian food culture. The time-honoured traditions and recipes of the true matriarchs of the kitchen, the nonnas and mammas that are the beating heart of the Italian home, are at risk of being lost. The incredible heritage that has been passed down from generation to generation is dying out as time passes, lives get busier and technology makes it easier to cut corners. With that in mind, I want to show you just how easy cooking great Italian food can be. “NO MATTER HOW RICH OR POOR, MOST ITALIANS EAT VERY WELL INDEED –…

BEANS Tuscans are sometimes called mangia fagioli (bean-eaters), thanks to the wealth of bean dishes in their cuisine. Think fava beans with pecorino, fagioli al fiasco (beans cooked in a wine jar in the fire) or acquacotto – “cooked water” – a humble soup made with veg, beans, spring water, and sometimes eggs. BISTECCA FIORENTINA The famed steak is simply prepared with rosemary, sage and olive oil, and served very rare. CHESTNUTS Tuscans turn these nuts into flour for chestnut cakes, a chestnut-based polenta, and neci – a chestnut pancake served as a savoury bread replacement or sweet, with sweetened ricotta. PECORINO TOSCANO This richly flavoured sheep’s-milk cheese is delicious with pears, toasted walnuts and honey, or as a filling for ravioli. PORCINI MUSHROOMS From mid-August to mid-October, Tuscans feast…

WELL OILED If you've seen the term "confit" on a menu and had a vague understanding of it referring to food cooked in oil or fat, you’re on the right track. Essentially, it’s a preservation method, and almost anything can be cooked this way. Meat, vegetables, fruit, you name it. Turn the page to learn more and see how to do it yourself. CONFIT FRUIT Makes 300 g EASY Preparation: 20 minutes Cooking: 1 hour fruit of your choice such as pears, grapefruit, apple or quince 300-500 g water 2 cups sugar 200 g lemon juice 3 T 1 Quarter the fruit and place in a saucepan with the water, sugar and lemon juice. If you’re using grapefruit, peel and segment it over a bowl to catch the juice. Add…

A friend I met up with recently who I haven’t seen in years said to me, “I love that you have a family now. You’ve always been good at family.” That meant a lot to me, especially as my family, the one I chose, not the one I was born into, arrived quite suddenly and I wasn’t entirely prepared. The Salad Dodger has two sons from his first marriage. When we first met they were 13 and 17 and lived in Durban. So I was almost 20 years into my career and starting to wonder if there was a family in my future, when I found myself on a group holiday in Hermanus with the SD and two very hungry teenage boys. I remember my mother and I producing an…

“MY FAVOURITE SPLATTER-FREE WAY TO BROWN MEATBALLS IS TO BAKE INSTEAD OF FRY THEM. BONUS: NO OILY STOVE TO CLEAN AFTERWARDS” PEALAFFEL IN KORMA CURRY Serves 4 EASY GREAT VALUE  Preparation: 25 minutes, plus 30 minutes’ chilling time Cooking: 15 minutes dried chickpeas 275 g, soaked fresh peas 80 g, blanched extra virgin olive oil 1 T lemon juice 1 T spring onions 2, finely chopped garlic 3 cloves, minced green chilli 1, chopped ground cumin 1 t ground coriander 1 t fresh coriander 2 T, finely chopped, plus extra to garnish baking powder 1 t salt, to taste sunflower oil, for frying basil, to garnish mint, to garnish spring onions, sliced, to garnish For the curry: coconut oil 1 T Woolworths korma curry paste 1 x 50 g sachet…

Winter can be a little dreary, but at least there’s something to look forward to: the arrival of ClemenGolds at your local Woolies, where they’re available exclusively between July and September. Sun-ripened on the tree until sweet and juicy, virtually seedless and easy to peel, there’s no better way to inject a ray of sunshine into your day. Enjoy them as is, in a sweet tart or zesty salad with almonds, shredded rotisserie chicken, mint, and a ClemenGold-and-honey dressing. clemengold.com @clemengold…

Woolworths Easy to Bake brownie mix 1 x 615 g box butter 140 g tahini 3 T free-range eggs 5 sugar 1 T sesame seeds 1–2 T, to garnish 1 Preheat the oven to 170°C. 2 Prepare the brownie mix according to package instructions. Lightly grease a baking dish and line with baking paper. Pour in the brownie mixture and smooth using the back of a spoon. 3 Mix the tahini, eggs and sugar to make a paste. 4 Drop dots of tahini paste onto the raw brownie mix, then run a knife through the batter in an S-shape. Rotate the pan 90 degrees and repeat. 5 Sprinkle over the sesame seeds. 6 Bake the brownies for 30 minutes. Test and return to the oven for a further 5 minutes…

French toast with fresh strawberries in rose sugar syrup Beat 8 free-range eggs with the seeds of 1 vanilla pod and 4 T sugar. Heat 1 T canola oil in a nonstick pan over a medium heat. Soak 4 slices sourdough bread in the egg for 2 minutes, then fry for 3 minutes on each side. Slice 400 g strawberries and mix with 4 T rose-water, 4 T water and 2 T caster sugar. Steep for 5 minutes, then spoon over the French toast. Dust with icing sugar. Serves 4 Baked cheesecake with syrupy strawberries Preheat the oven to 180°C. Mix 100 g melted butter with 150 g crushed Tennis biscuits and press into a greased 24 cm springform cake tin. To make the filling, beat 750 g cream cheese…

What’s the best thing since sliced cheese? New sliced cheese, of course! Now Woolies brings you the likes of Monterey Jack (with or without peri-peri) – try it on your next burger; Red Leicester with black pepper – delicious melted on a juicy steak; and smoked Cheddar, perfect for a Sunday night toasted sandwich. All are now sliced thicker to deliver maximum flavour and ooziness. woolworths.co.za…

“CLEANING ARTICHOKES IS A BIT LIKE BUTCHERY FOR VEGANS. HARD CORE!” I’m never going to be great at hosting dinner parties. No three-or-more-course feasts when you dine at our house. No plated foods, ever. It’s strictly bring your plates to the kitchen and let’s dish up. And while I may on occasion prepare a dessert, there are never any starters. I just can’t be bothered. The most I ever do is order trays of freshly fried samoosas from Biesmiellah in the Bo-Kaap, oblivious to the fact that the spice may not complement the main course or the wine. The problem is that almost all our friends are incredible chefs or cooks. Some even have elegant vintage drinks trolleys and offer artisanal gins and fragrant tonics before presenting platters of freshly…

What ’s not to love about crisp and crunchy Tenderstem broccoli? It ’s versatile, easy to cook and sweet and tender from floret to stem. It ’s exclusive to Woolies and suits a variety of cooking methods, from blanching, steaming and boiling, to stir-frying, sautéing and even charring. If convenience is top of your list, microwaving is also an option. Once cooked and cooled, it adds vibrancy and texture to almost any dish. woolworths.co.za…

1. THE UNWOODED CHENIN Marras Piekenierskloof Chenin Blanc 2017, R69.99 Winemaker Martin “Marras” Lamprecht produces complex, flavourful wines from 30-year-old dryland bush vines on the Piekenierskloof mountain pass between Piketberg and Citrusdal, where West Coast evening breezes ensure cooler ripening conditions. Tasting notes: The terroir delivers minerality and white fruit character (litchi, pear, white peach); cold fermentation captures freshness; five percent barrel fermentation adds texture; and six months on the lees provides beautiful creaminess. Drink it with: Martin enjoys it with pan-fried linefish with garlic-and-lime butter, served with a shaved fennel-and-green apple salad with orange dressing. 2. THE FRESH WHITE BLEND Ashbourne Sauvignon Blanc-Chardonnay 2017, R80.69 Sauvignon Blanc and Chardonnay are unusual blending partners but they work well together in this corner of the Hamilton Russell vineyards in the cool-climate…

Set those cold shivers straight, pronto, with Woolies' glühwein – a warming blend of red wine and spices including cinnamon, cloves and allspice. In case of a cold-front emergency, simply open, decant into a saucepan and heat, then pour yourself a cup and savour every last hot, spicy sip. Repeat if necessary! woolworths.co.za Not for Sale to Persons Under the Age of 18 Serving suggestion CHERRIES JUBILEE Heat 1½ cups Woolworths Fireside Red glühwein and 3 T sugar, then simmer for 15 minutes until reduced to a runny syrup. Add 200 g cherries. Serve hot with the ice cream of your choice.…

CHEAT’S FEIJOADA WITH SHREDDED PORK SHOULDER AND CREAMY ROCKET HUMMUS “I don’t know what it is about this combo of smoky pork, black beans and rocket, but it just works! This is a simpler adaptation of an all-time Brazilian family favourite and it’s going to be a hit in your house.” Serves 6 A LITTLE EFFORT GREAT VALUE Preparation: 45 minutes, plus overnight soaking time Cooking: 3 hours extra virgin olive oil 4 T smoked pork shoulder 2 kg large onion 1, roughly chopped large leek 1, thinly sliced celery 1 stick, sliced red chilli 1, finely chopped chorizo 80 g, diced cumin seeds 1 T, toasted smoked paprika 1 T black beans 450 g, soaked overnight and cooked for 30 minutes chicken stock 1 litre fresh oregano 25 g,…

JOSEPH JOSEPH TWO-IN-ONE WHISK WITH BOWL SCRAPER This handy stainless-steel whisk helps to streamline all your mixing tasks with its unique design that incorporates a silicone bowl scraper. R275 SERIOUS COOK MIXING BOWL This vintage-look stainless-steel 25 cm, 4.5-litre bowl with copper finish is great for whipping up cake batters, marinating meat or tossing salads. R350 SILICONE-AND-METAL MUFFIN PAN This six-cup muffin pan has a silicone inner attached to a nonstick metal outer rim. The silicone means it’s non-stick and heat resistant to 230°C, while the outer rim provides easier handling. R250…

Sweet, juicy and delicious: Woolies’ peeled and sliced fruit has all the flavour and goodness, with none of the mess or fuss. Breakfast couldn’t be speedier – grab a citrus duo or trio for an instant fruit salad to ramp up your morning oats. Make a quick, juicy salad with a pack of peeled oranges, crumbled ricotta, toasted hazelnuts and ripe avocado. Or add a ClemenGold snackpot to the little ones’ lunchboxes for a fruit treat that won’t travel back home uneaten. woolworths.co.za…

“I CUT MY TEETH as a young cook by helping my mother, Ayhan, around our house in Ankara,” says Tayfun Aras in the introduction to the book. “My odd jobs included stoking the coal burner – the heart of our family life – throughout long winter nights that dropped to -20 degrees Celsius, and presenting the butcher with my mother’s handwritten order. Walking to the lively Friday market to buy fruit and vegetables turned into an art itself. My parents taught me at an early age what to look for when choosing brinjals, watermelon, tomatoes and so on. Mostly our meals were a soup and stew of a kind, accompanied by olive oil-based dishes and, for pudding, a milk dessert or fruit. My childhood in the neighbourhood of Bahçelievler was…

The term comes from the French word “confire”, which means to preserve. Back in the days when there wasn’t refrigeration, food had to be preserved to prevent it from going to waste. It refers to cooking anything in a medium that doesn’t allow the growth of bacteria, thereby preserving it. A concentrated sugar syrup is usually used for fruit, and a pure fat for meat or vegetables. Confit meat can last for a few weeks in a cool environment, while fruit can last for years. You may think that submerging food in oil and cooking it for a long period of time would result in a greasy, fatty result. The key is temperature. Because it’s cooked at a low temperature for an extended period, the fat doesn’t get hot enough…

On becoming Netflix famous “Catching Feelings started as a super-independent project. Eventually we got funding from the Industrial Development Corporation and, after the LA Film Festival in June last year, Netflix bought it. It’s been crazy getting all this feedback from around the world. People have been watching it in India, America, Germany…” In the kitchen “My mom used to make this macaroni thing with mince that I loved. I’d have four or five helpings, and the next day there would still be more and I’d warm it up. It was a feast. Now, my partner and I eat out a lot and she’s also a great cook, which is bad for my kitchen confidence. But she is very encouraging. I make a lot of pastas. A few weeks ago…

BECOME A TOAST MASTER Sure, it’s an end-of-the-month default meal, but it doesn’t have to be uninspired. Visit taste.co.za/recipe-guide/toast / for all our recipes that will make the most of your toast. HAVE YOUR SAY! WE SAID: RAISINS ARE AN ACCEPTABLE INGREDIENT IN BAKED GOODS. DISCUSS. YOU SAID: “Soggy Christmas beetles of doom!” – @linkyblossom “Nothing worse than thinking you’re chowing down a choc chip cookie and then it’s raisins” – @maredewitt “Raisins are life!” – @kirstcherry82 “Absolutely not! Raisins should only become wine.” – @magsinfante “As long as they’re not moonlighting at chocolate, the raisins can stay.” – @forkingdeelish Join the banter! Find us on Facebook, Twitter or Instagram (@WWTaste) and have your say. SHOW US YOUR STACK! Do you love…

1. PICK THE RIGHT MEAT Beef, lamb and pork usually result in more tender meatballs (a combination of different meats also gives great flavour). Using leaner mince such as chicken? Be careful not to overcook it. And remember: a little duck fat or olive oil goes a long way when you’re frying lean meatballs, keeping them moist. 2. CHEAT A LITTLE Remove sausage meat (pork, lamb, beef or boerewors) from its casing and roll into balls. 3. DON’T OVERWORK THE MIXTURE. No one loves a dense, tough meatball, so work lightly, using your hands, not a spoon, to mix all the ingredients for an airy result. Make sure your hands are slightly damp (or lightly oiled) to prevent the mixture from sticking to your skin. 4. KEEP THEM COLD If…

Topped with foam shaped into hearts, dusted with petals and sprinkled with spices: over the last year, a new breed of brightly coloured lattes has taken over our Instagram feeds. Now, you can make your own tasty, naturally bright version with Woolies’ range of new foamy lattes. Try a glorious golden turmeric latte, spiced with ground turmeric, cinnamon and ginger; sip on a pretty green matcha latte with a hint of vanilla; or warm up with a red velvet latte made with beetroot and cocoa. They’re all locally made in small batches. Add a sachet to your morning smoothie, or pop a couple into your lunchbox or handbag for an afternoon pick-me-up. Winter will never be the same again! woolworths.co.za…

Sliced Italian tomatoes are dipped into seasoned flour, egg white and coated with panko crumbs, before being deep-fried until golden brown. These provide crunch and a base on which to build the salad. Baby plum vine tomatoes are tossed with balsamic vinegar and blistered in the oven to top the dish with tangy sweetness. Yellow, green and baby red heirloom tomatoes, sourced from Cape Honeybee, are quartered and tossed in basil pesto with fresh bocconcini. The pesto is made in-house using organic herbs from Ina Cooper, a small grower in Hout Bay. Bocconcini are also coated in panko crumbs and fried. “You get that hot, stringy cheese,” explains Evan. Yes, please! The finished Caprese is dressed with a basic 3:1 olive oil and balsamic dressing and garnished with basil microgreens.…

Do you dunk? Or nibble slowly? Whatever your method for enjoying them, Woolies' rusks are a work of art. Only the best ingredients are used: free-range eggs, Ayrshire buttermilk, butter and badger-friendly honey. The range includes South African favourites such as buttermilk-, bran- and mosbolletjiestyle rusks, plus free-from-gluten, low-GR, no added sugar and carb-friendly varieties for beskuit lovers with dietary concerns. Dip that cinnarusk in a cup of chai or dunk a waffle rusk in hot chocolate. To check out the full range, visit the biscuit aisle at your nearest Woolies. woolworths.co.za…

“This is a slight variation on Lovonne’s recipe. Feel free to add more artichokes and less mayo, if you prefer. This is Jacques’ favourite artichoke recipe. Seb likes it too. And, like loving them, it’s effortless.” Serves 6 EASY GREAT VALUE Preparation: 15 minutes Cooking: 25 minutes artichoke hearts in brine 2 x 390 g cans, drained and roughly chopped spring onions 5–6, finely chopped good-quality mayonnaise (I used Hellman’s) ¾ cup Grana Padano (or any other hard cheese) 1 cup grated lemon 1, juiced freshly ground black pepper, to taste baguette or ciabatta, for serving 1 Preheat the oven to 200°C. Mix all the ingredients and spread in a shallow, ovenproof dish (I used a round quiche dish) and place in the oven, uncovered, for 20–25 minutes or until…

HOT BUTTERED RUM Don’t let the butter put you off; this rich, warm drink tastes like pudding. butter 25 g, softened maple syrup 1 T dark rum 2 T orange peel a long strip cinnamon stick 1 boiling water 3 T 1 Beat the butter with the maple syrup. Add the rum and orange peel. Pour over the boiling water, whisking until blended. 2 Place the cinnamon stick and orange peel in the glass. Pour over the hot rum mixture. Stir using the cinnamon and serve while still warm. CHILLI-PINEAPPLE PIÑA COLADA Add a little winter warmth to this tropical classic with fresh chilli. pineapple ½ x 440 g can sugar 1 t coconut cream 1 T rum 2 tots fresh pineapple juice 3 T green chilli a thumbnail-sized piece…

1. USE AN APP Download Vivino – its 30 million users make it the largest wine library in the world. The SA lists are great for selecting wine within your budget. Take a photo of any wine label and you’ll instantly get the rating, user reviews and average price. 2. DON’T BE TURNED OFF BY SCREW CAPS They are not an indication of a lesser-quality wine. More winemakers are using screw caps, especially for white and sweet wines, to save cork and costs. 3. TRY SOMETHING DIFFERENT You can’t find your favourite budget wine if you haven’t tried a variety in your range. If you’re treating yourself to a few new bottles once a month, give yourself a price cap but still try something different that’ll excite you. 4. VISIT…

SWEET POTATO SOUP Blend 1 kg unpeeled cooked sweet potato with 2 x 400 ml cans coconut milk, 1 t Thai red curry paste and a fistful of fresh coriander, salt and pepper. SPICY SWEET POTATO ROAST Preheat the oven to 200°C. Cut 1 large sweet potato into thick chips and rub with 50 g fresh turmeric, 1 crushed clove garlic, 2 T Woolworths Cajun seasoning and 2 T extra virgin olive oil. Roast for 30 minutes or until golden brown and soft on the inside. Serve with sriracha-spiked mayo. SWEET POTATO TORTILLA WRAPS Mash 300 g cooked, cubed sweet potato with 25 g pumpkin seeds, 150 g Nutty Wheat flour, 1 T honey, 1 t baking powder, 1 t grated ginger, 1 bunch chopped fresh basil and 2 T…

BRAN MUFFIN MIX It’s flopproof. Just add eggs, oil and buttermilk. R50.42 FREE FROM GLUTEN LEMON AND POPPY SEED MUFFIN MIX Add oil, milk and eggs. Drizzle with a lemon glaze and top with lemon zest if you like. R46.39 SPINACH-AND-CHEESE MUFFINS Filled with feta and pecorino, they’re totally delicious. R36.99 for four FREE FROM GLUTEN BLUEBERRY MUFFINS Made with gluten-free flour and packed with blueberries. R34.99 for two VEGAN COCOA AND GOJI BERRY MUFFINS Made with coconut oil, banana, almond milk and chia seeds – these are all kinds of delicious. R39.99 for four MINI CHOCOLATE MUFFINS Perfect for breakfast or a teatime snack, they contain dark and milk chocolate. R30.99 for 12…

ON A RAINY winter’s morning, Bellevliet Road in Obs couldn’t feel further from Tuscany. But inside Lapo Magni’s home, the Moka pots are bubbling on the stove and an Italian feast is being prepared. Lapo hails from Florence and first came to South Africa in 2010 to learn English, but somehow never moved back to Italy. “It’s been eight years and I’m still looking for a good deal,” he quips. He has certainly been back home since then – most notably in 2013 when he won La Terra dei Cuoci, an Italian television show and competitor to MasterChef, produced by Italian network RAI. With mystery baskets, high-profile guests and chef Davide Scabin (whose restaurant at that time held two Michelin stars) as host, the show put Lapo through his paces.…

“FOR THOSE IN THE KNOW, IT’S A 90-KM-LONG GOURMET HIGHWAY THROUGH THE COOLEST WINELANDS IN THE CAPE” BOT RIVER FOR FARM STALLS, PULLED PORK AND EXCELLENT WINES Whether it was Robert Louis Stevenson or Buddha who originally coined the phrase, there’s a lot to be said for the journey being as important as the destination. And it’s certainly true for the sleepy hamlet of Bot River. To get there, travel an hour out of Cape Town, over Sir Lowry’s Pass, through Elgin and down into the heart of the Overberg: for most travellers, it’s nothing more than an unavoidable stretch of tar en route to somewhere weekendish, like Hermanus or the Breede River. But for those in the know, it’s a 90-km-long gourmet highway through the coolest winelands in the…

RICE ASIAN-STYLE CHICKEN BROTH WITH BROWN RICE AND SOFT-BOILED EGG Fry 1 T crushed ginger with 4 cloves chopped garlic and 1 halved Serrano chilli in 2 T olive oil. Add 1 chopped bulb fennel and 2 sliced carrots. Add 11/2 litres water and 1 x 25 g stick Woolworths roast chicken stock concentrate and simmer for 10 minutes. Shred the meat from 1 Woolworths rotisserie chicken and set aside, keeping the skin and carcass. Place the chicken carcass in the stock and simmer for 30 minutes. Strain, reserving the vegetables but discarding the bones. Bring the stock back to the boil and cook 340 g brown rice in the stock. When the rice is cooked, return the vegetables to the broth with the shredded chicken and ¼ cup soya…