Innholdsfortegnelse for September 2018 i Woolworths TASTE

Sunny skies, braai smoke and the best local meat. And there’s no better place to get it than Woolies. Try thick-cut rump steak, free-range lamb loin chops, Grabouw boerewors or sweet-and-sticky pork loin ribs. All Woolworths’ meat is succulent and full of flavour, expertly trimmed and aged to perfection. woolworths.co.za Serving suggestions Cook the wors on the braai and serve with chargrilled sweetcorn on the cob. Cook the steak and ribs to your liking and serve with chimichurri, grilled peppers and matchstick potato chips.…

LOCAL IS LEKKER! This heritage month, join us as we celebrate all things Mzansi. Bring on the braai, the vetkoek, dombolo, melkkos, malva and more. Visit taste.co.za/south-african-recipes to get your local fix, now! JOIN THE CONVERSATION! There are two types of people in this world: those who clean as they cook, and those who leave a disaster in their wake. Which are you? (And who do you live with?) YOU SAID: “I obsessively clean as I cook and no one cooks with me…” @tanjae2992 “What really spoils a good meal is when the host jumps up from the table as soon as the last fork goes down, and starts scrubbing away.” @janinepoezyn “If the kitchen doesn’t look like there was a hurricane, did you even cook? Imagine an artist…

THE CHEESY ONES BBQ BEEF SLIDERS WITH CHEESE Serves 3 EASY GREAT VALUE Preparation: 20 minutes Cooking: 15 minutes Woolworths thick beef burgers 4 extra virgin olive oil 2 T Woolworths sweet sticky BBQ marinade 4 T Woolworths thick-sliced Cheddar 4 slices Woolworths knotted rolls 6, halved and toasted sriracha mayonnaise, for serving cos lettuce, for serving red onion 1, thinly sliced tomatoes 2, thinly sliced 1 Preheat the oven’s grill. Break up the patties and reshape into 6 balls. Heat the oil in a large cast-iron pan over a medium to high heat, then place 2 T mince in the pan and squash using a spatula. Repeat with the remaining mince and cook for 3–4 minutes on each side. 2 Top each patty with some BBQ marinade and sliced…

Now that the days are getting warmer, it’s time to stock your grocery cupboard with Woolies’ delicious iced teas so that you always have something to pop into the fridge on hot days. Made with brewed rooibos tea (not extracts) and free from preservatives, colorants and artificial sweeteners, and now with up to 33% less sugar, they’re the perfect thirst quencher. Take your pick from mixed berry, peach, lemon or blueberry flavours. woolworths.co.za…

Cooking over an open fire has been bringing people together for centuries. The key to a really great braai? A delicious marinade or basting sauce, plus easy-to-execute sides that don’t keep you labouring over a hot stove while your guests are enjoying themselves. Baste your meat in one of Woolworths’ delicious basting sauces, keep a can of mild chakalaka handy in the pantry and make pap in 30 minutes with Woolworths’ maize meal braaipap. woolworths.co.za…

Whether they’re sliced into a potato salad, baked in cream – with lots of garlic – or roasted with rosemary: sweet potatoes are the ultimate braai side. Looking for something extra special? Try Kara orange sweet potatoes, exclusive to Woolworths. Their intense orange flesh will add colour and flavour to sweet potato fries, bakes or mash. Don’t want to spend more time than you need to preparing sides? Pop one of Woolworths’ prepared sweet potato dishes on the braai. Think sweet potatoes drenched in orange butter, wedges with aromatic herb oil, stuffed sweet potato with creamy leeks, and baby sweet potatoes with sweet chilli drizzle. Sweet! woolworths.co.za…

THE NAME: Koekie – a.k.a. Susan Daniels – is the household chef of one of the restaurant owners. De Volkskombuis’s executive chef Daniel de Villiers says slight tweaks have been made, “but the core recipe remains just as Koekie has always made it”. THE MEAT: Free-range Karoo lamb is seared, then cooked at a low temperature to make sure it’s soft and tender. The process takes about four-and-a-half hours. THE FLAVOURS: Turmeric, curry powder, vinegar, sugar, rosemary and Worcester sauce combine to make a mild curry with a beautiful balance of sweet and tangy flavours. THE VEGGIES: Tomatoes, potatoes and all other greens are organic, sourced from a local, Western Cape supplier. The herbs are grown in the restaurant's on-site herb garden. THE SAMBALS: The curry is served with basmati…

FOR THE NUTRITION-FOCUSED Eat Lekker by Inè Reynierse (Quivertree, R335) “This book is not about counting, weighing or depriving,” promises the opening page of Eat Lekker. “It’s all about finding your way back to nutritional abundance.” Author of Low Carb is Lekker, Inè Reynierse, is back with another recipe book, jampacked with flavourful, nutrient-rich recipes. Spike your morning porridge with pumpkin and cinnamon, spoon tomato-and-halloumi bake onto freshly baked cornbread, or serve a steaming plate of Persian pesto chicken with kohlrabi “pasta”. Divided into sections for the four seasons, this book also helps readers cook seasonal food (and avoid discovering, halfway through a shop, that your key ingredient is not in stock!) Avoiding gluten? The grain-free bread, wrap and pancake section will have you singing Inè’s praises. FOR…

“WHEN CHARLES AND DIANA GOT MARRIED, MY MOM AND GRAN WATCHED THE WEDDING ON TV – EATING FRIED HAKE ON BROWN BREAD, WASHED DOWN WITH CHAMPAGNE” In the annals of family lore, it will go down that Bill, my grandparents’ friend in 1970s Krugersdorp, died with a smile on his face. Poor Bill. Married to Ada – not known for her cooking. That day, his eyes were incandescent at the arrival of my gran, Agnes, with a plate of freshly conjured poffertjes. Warm, carby goodness, loaded with butter, cheese, apricot jam and cream. That night, Bill passed away. Happy and sated, we like to think. Those poffertjes could cure all ills (or, given the above, perhaps cause them). At the slightest change in weather, a Highveld thunderstorm brewing, a West…

Pan-fry the pork loin chops and serve with roasted sweetcorn purée and fennel, or smashed baby peas, sage butter and Woolworths’ beetroot hummus. For the sweetcorn purée, pan-fry the kernels cut from 3 cobs of corn in a cast-iron pan with olive oil until caramelised. Add chopped onion and garlic, then cook until softened. Finish off with a knob of butter, some grated pecorino and cream, then purée with nutmeg and seasoning to serve. For the smashed peas, blanch Woolworths’ petit pois, then mash with freshly squeezed lemon juice and Woolies herbed pesto, and season to taste.…

SOMM HOSPITALITY ENTERPRISES PARTNER, JOAKIM BLACKADDER … drank the Raats Granite Blocks Reserve Collection Cabernet Franc 2014, R151.99 “Which comes first, the wine or the food?” is a question my fiancée, Isabella, and I often ask each other. We might open a bottle of something yummy and then choose the food, or first find some epic produce, then look for a suitable wine. On the night we opened this bottle, ostrich steaks were the obvious match. Few have as much experience with Cabernet Franc as Bruwer Raats does, and here he’s made a wine featuring juicy cranberries, cassis leaf, tobacco leaf and rye bread, with a medium body and firm tannin support by top-notch elegant French oak. To match, we decided to simply pan-fry the ostrich in butter and season…

WHAT DO YOU do when you’re a young, urban, newly married African woman (a.k.a. makoti) and are expected to live in your new parents-in-law’s home for a short period to demonstrate your domestic skills? In other words, to show them that you can take care of their son in the manner to which he is accustomed? More importantly, what do you do when cooking isn’t really your thing? If your best friend happens to be Mogau Seshoene, you call her in for reinforcements and a crash course in all things culinary to save your bacon. And if you’re Mogau, you kick off a brand-new career. “I remember my just-married friend saying, ‘What if they think I’m a lazy makoti?’”. And so The Lazy Makoti cooking school was born. “I studied…

Barbeque ostrich kebabs The marinade contains ginger, garlic, soya sauce, tomato and lemon for amped-up flavour. R94.99 Free-range farm-style lamb rib Tender lamb seasoned with Woolies’ special blend of herbs and spices. R139.99/kg Lemon-and-black-pepper-marinated chicken kebabs A pack of six kebabs with an addictive made-from-scratch marinade. R109.99 Seasoned rump beef steak A pack of two flavourful seasoned rumps (halaal is also available). Steak has never been so affordable! R52.80 Sweet-and-sticky pork loin ribs These finger-licking ribs are parcooked until tender and marinated in a barbeque sauce for extra flavour. R159.99 Lightly smoked whole snoek Its light smokiness will tantalise you while it’s cooking over the coals. (Bonus: the backbone has been removed for your convenience). R114.99/kg…

The best bunny chows are not to be found on Durban restaurant menus, says Andy Davis. Instead, head for weird and unexpected spots and stick to the cardinal rules. From a gambling joint to a tyre showroom, here is where (and how) to eat the best bunnies in town THE HUMBLE BUNNY CHOW HAS, in recent years, enjoyed a wave of elevation, praise and interest. It has been heralded as an authentic South African culinary tradition (as it surely is), and varieties and interpretations (good and bad) can now be found on the menus of fancy restaurants around the world. Which is wrong, frankly. In essence, the bunny chow is fast food. Its raison d’être is takeaway. As the story goes, the bunny chow came into being with the arrival…

1 YOU’LL CATCH ALL THE COCONUT FEELS It sounds exotic and, let’s be honest, it feels exotic when you’re sitting on the beach taking in the impossibly azure ocean while sipping coconut water from a freshly cut coconut (young and green, not mature and hairy, much to my delight). But a tropical paradise offers many ways to enjoy this flavour and I was lucky enough to discover some incredible incarnations at an exclusive cooking class with chef Erryl Morel, who lectures at the Seychelles Tourism Academy in Victoria on Mahé island. He showed us how to make spicy tuna coconut curry served “family style” with saffron rice, for starters. And I, for one, will be making it again and again. Equally delicious is the traditional island-style coconut rice spiked with…

The trickiest local flavour to pair with wine is bat curry. The meat has a different flavour to what many people are used to and is cooked in many different ways using local ingredients such as cinnamon, vanilla and mandarin. My favourite varietal is Shiraz. It’s rich bold, expressive and masculine – it has the same personality as me! My current favourite South African wine on our list is the Mullineaux Granite Syrah by Andrea and Chris Mullineaux. My favourite off-duty tipple is the St André eight-year-old Takamaka Rum. Our wine list is dominated by wines from France – they make up 60% of our selection. South Africa makes up 20% and the rest is shared by every wine-producing country in the world. My favourite new wine discovery is orange…

Working with molten sugar can be intimidating, and a little tricky if it’s your first time. But it really doesn’t have to be: all that talk of sugar thermometers and hard- and soft-ball stages needn’t faze you. Turn the page and all shall be revealed. HONEYCOMB Serves 6 EASY GREAT VALUE Preparation: 5 minutes Cooking: 10 minutes caster sugar 200 g honey ¼ cup water ¼ cup bicarbonate of soda 1 T 1 Line a 20 x 20 cm deep baking pan with baking paper. Bring the sugar, honey and water to a boil in a saucepan, stirring continually. 2 Reduce the heat to medium-high. Cook, without stirring, until the mixture reaches 150°C on a sugar thermometer, or test by dropping a small amount of the syrup into a glass…

Veg risotto Kiev with sweet potato fries BASE: Bake 4 Woolworths veg risotto Kievs at 200°C for 15 minutes or until golden and crispy. COLOUR: Shred ½ purple cabbage, then mix with 3 sliced spring onions, 6 sliced radishes, 3 T coconut milk and 1 T Woolworths citrus salad dressing. CRUNCH: Bake 500 g Woolworths frozen sweet potato chips at 180°C for 20–25 minutes, or until cooked through and crunchy. Sprinkle over 1 x 35 g sachet Woolworths seed-and-nut mix. DRIZZLE: Finish off with Woolworths citrus salad dressing. Serves 4 HEALTH-CONSCIOUS, DAIRY-FREE, MEAT-FREE, WHEAT- AND GLUTEN-FREE • WINE: Creation Chenin Blanc 2017 Spinach-and-cauli noodles with crispy tofu and hot sesame-maple dressing BASE: Heat 1 x 250 g pack Woolworths Carb Clever spinach-and-cauli noodles according to package instructions. COLOUR: Combine 2…

Remove the steak from the fridge at least 10 minutes before cooking to allow the meat to reach room temperature. Pat the steaks dry before cooking so the steaks seal better, locking in the juices. To ensure a well-sealed steak, rub it with oil before cooking. Use the “touch test” to establish whether your steak is done to your liking: a medium-rare steak will be soft when pressed with your finger, a medium steak will be a little springier, and a well-done steak will be firm.…

We’re firm believers that every good burger requires cheese. If you’re in the same camp – or just looking for a satisfying vegetarian main – we have good news. Now you can make cheese the hero of the whole dish with Woolworths’ plain or smoked haloumi burgers. They’re soft, mildly flavoured and ready in minutes. Layer them with griddled brinjal; stack them high with hummus and roast red peppers; or top with honeyed tomatoes and fresh basil. woolworths.co.za Serving suggestion Rub large brown mushrooms with a little olive oil and garlic and grill over hot coals. Fry Woolworths’haloumi burgers in a nonstick pan until golden. Layer with baby gem lettuce leaves, ripe tomatoes, basil pesto and caramelised onion.…

When building a veggie patty, you need a flavourful base, a bit of spice, and grains for texture. Here, grated beetroot adds colour and keeps things juicy; cumin, garlic and onions add depth; and quinoa and spelt ensure there’s some texture. Add peppery turmeric “hummus” and a dollop of vegan mayo and you’ve got yourself a winner! Word to the wise: make sure your cooked quinoa is well-drained to avoid a collapse (the patty’s and yours).…

You don’t have to go all out vegan or vegetarian to make food choices that are better for both you and the environment. By simply including more plant-based food, grains, legumes and pulses on your plate, you’re already taking a step in the right direction. If you’re not sure where to start, fear not, Woolies has your back. The new plant-based range includes everything you need to start making the move to choosing food that cares. woolworths.co.za Serving suggestions 1. Serve the mushroom-and-lentil burgers with a toasted seeded bun, layered with vegan mayo, a few strands of butternut spaghetti, Crunchita lettuce and sliced radishes. Top with nut-and-seed sprinkle. 2. Serve the sweet potato, butter bean and red pepper sausages with cauliflower or sweet potato mash, sundried tomatoes and crispy fried…

Sometimes life is just too short to be scrubbing and chopping carrots. Enter Woolies’ range of prepared carrots that are ready to eat quicker than it takes to say “What’s up, doc?”. If you want to look all professional, go for the turned chef’s-style carrots. If you’re after the rustic look without the grit, the washed baby carrots are for you (they’re also great for lunchboxes); and if a quick stir-fry is on the cards, you can’t go wrong with the julienne variety, or carrot spaghetti. woolworths.co.za…

1 Strawberries with a splash of coconut Place 400 g strawberries, the juice of ½ lemon and 1 T sugar in a bowl and allow to stand for 15 minutes. Chill 1 x 400 g can coconut cream in the freezer, then whisk until smooth. Spoon the strawberries and juice into a bowl, pour over the coconut cream and garnish with 50 g coconut shavings. Serves 4 to 6 2 Coconut milk cake Preheat the oven to 180°C. Bring 1½ cups coconut milk and 80 g desiccated coconut to the boil in a saucepan. Remove from the heat. Cream 190 g butter and 300 g sugar until light and fluffy, then beat in 1 t almond essence. Stir the coconut milk mixture into the creamed butter-and-sugar mixture. Sift together 420…

To be the best, you have to learn from the best! Master the art of cooking at Silwood School of Cookery, where some of the top chefs in the country have earned their stripes. Silwood has been South Africa’s cookery school of choice for over 54 years and offers a range of programmes, from a one-year Silwood Cordons Bleus Certificate to a three-year Silwood Cordons Bleus Grande Diplome. After just one year of study, second-year students are placed in the kitchens of our most acclaimed restaurants, including Luke Dale Roberts’ Test Kitchen and Scot Kirton’s La Colombe. Many graduates have also made their mark on the international stage, working with the likes of Gordon Ramsay, Jamie Oliver and Heston Blumenthal. If you want to be a chef, this is your…

“THE POTATO SALADS I FELL FOR AS A CHILD WERE THOSE MADE BY OTHER PEOPLE'S MOTHERS. THEIR SHEER DECADENCE LEFT ME BREATHLESS” I go weak at the knees for a potato salad. I have loved many in my lifetime. It's not something I make often because I cannot resist it. It is the only salad I have truly, desperately craved. Leftover potato salad and me? Fatal attraction. My mother hardly ever made it, perhaps because it was her downfall, too. In the functional notebook in which she wrote down essential recipes when I left home, she gave me her boere potato salad recipe made with mayonnaise, milk, parsley and chopped hard-boiled eggs. I remember the flavours fondly but not fanatically. Now look, a potato salad is a potato salad, so…

Hold onto your salad-spinners, there’s a veggie revolution taking place! With chefs and restaurants exploring plant-based options, there’s a whole new world of innovative, zingy options for your plate. Treat yourself to a fresh, tasty picnic with Woolworths’ new ready-to-eat salads – look out for the new vegetarian logo. Try the new basil pesto vegetable medley, smoky four-bean salad, coronation vegan coleslaw, orzo pasta and sundried tomato salad, or fruity giant couscous salad. Simply drizzle with dressing or squeeze over lime or lemon juice, and lunch is sorted! woolworths.co.za Look out for this icon in store to find what you need for your plant-based lifestyle.…

Tired of peanut butter? Mix things up with one of Woolies’ new sandwich options. If you love the classic Reuben sandwich, try the beef-and-mustard mayo sarmie, made with roast silverside with dill gherkins, crisp lettuce and mustardy mayo on soft brown bread. Vegan? Grab a smashed chickpea and avo sandwich with red cabbage slaw, tomato, lettuce and vegan mayo. Looking for something to keep you going all afternoon? Try the tuna mayo with lemon juice, salt and pepper, and crunchy lettuce on low-GI bread. Lunch, sorted!…

UKHAMBA BEERWORX Lethu Tshabangu fell in love with craft beer while working as a bartender. At the same time, he fell in love with umqombothi brewer Noluyanda Roxwana, who would later become his wife. In 2015, the couple founded Ukhamba Beerworx in Woodstock, Cape Town, and began experimenting with a modern version of umqombothi. Their Utywala Sorghum Saison is inspired by the age-old brew, but includes malted barley, which is easier to brew with than sorghum malt, and Belgian rather than wild yeast. Try it for yourself at Ukhamba’s bar at The Palms Centre in Woodstock. ukhambabeerworx.co.za UNITED NATIONAL BREWERIES The graphic cartons of UN Breweries’ Leopard, Chibuku, Ijuba and Tlokwe have become an iconic part of kasi culture. Founded in the nineties, UN Breweries now has three breweries producing…

Situated in the Stellenbosch winelands, in an area commonly referred to as “the golden triangle”, the Alto Estate boasts a remarkable terroir. Cooled by sea breezes and warmed by late afternoon sunshine, the warmer slopes are ideal for red wine production, which has led to more than 70 gold medals in local and international competitions over the years. Alto 1693 is a full-bodied red blend with soft, ripe tannins and a powerful berry bouquet. It’s the perfect pairing for your braai – great with red meat, game and duck – and just the thing to take that braaied steak and chips from tasty to transformative. alto.co.za Not for Sale to Persons Under the Age of 18…

HOME-MADE SMOKY BBQ MARINADE AND BASTING SAUCE “The liquid smoke is my secret weapon in this marinade. Feel free to add other spices – cloves and star anise also work really well – but remember not to salt your marinade, as this could dehydrate the meat. No one loves a dried-out chop!” Makes 1 cup EASY GREAT VALUE Preparation: 5 minutes Cooking: 5 minutes smoked Spanish paprika 2 T, toasted coriander seeds 1 T, toasted and ground garlic flakes 1 T, toasted brown sugar 50 g tomato purée ½ cup apple cider vinegar 1 T Worcester sauce 2 t Woolworths Lazy Kettle liquid smoke 1 t fresh thyme 10 g Use a mortar and pestle to grind the spices and sugar, then transfer to a cast-iron pan. Add the remaining…

Chinese-style plum-and-orange basting sauce The plum, bluegum honey and orange oil flavours go perfectly with beef, pork, lamb, ribs and chicken wings. R42.99 Original braai marinade This classic marinade is the best way to keep ribs, steaks, chops and chicken juicy and tender. R44.99 Prego peri-peri basting sauce Use it to add a hint of chilli to steak, pork, seafood, ribs and chicken wings. R42.99 Smoky barbeque marinade Ribs, steaks, chops and chicken will never taste the same again. R44.99…

WOOD SMOKE, wafting gently on the wind, is the fragrance of the meals of a thousand homes, as different as the people who make up this land. Despite South Africans’ disparate circumstances and customs, we all seem to share a love for a gathering, for coming together in times of celebration or mourning. “We moved to South Africa from Kenya when I was 13,” my friend Zac Rusagara says, “and one of the very first memories I have is of a braai. It’s how we were welcomed to this country – literally on our first weekend here.” While it’s impossible to reduce our collective food cultures to one, you will likely find all of us around the braai fire at some time or other, expressing our rich, complex heritage in…

BEACHES, BEACHES EVERYWHERE Visit Anse Lazio on Praslin and Anse Source d’Argent on La Digue, arguably two of the most photographed beaches in the world. On Mahé, Beau Vallon is the most well known. Port Launay North Beach situated in the Marine Park is close to Constance Ephelia resort, and Petit Anse near the Four Seasons. FOR THE BIRDS Vallée De Mai Nature Reserve is a UNESCO World Heritage Site on Praslin. Perfect for birdwatching, hiking and forest walks. ON YOUR BIKE Rent a bicycle and explore La Digue. There are fewer than 15 cars on the island and locals walk, cycle or drive a golf cart. Cycle through L’Union estate to get to Anse Source d’Argent and catch a glimpse of one of the only traditional coconut mills still…

FLIGHTS AND VISAS Air Seychelles flies direct from Johannesburg to Mahé from Tuesdays to Sundays. South African visitors do not require visas. Go in October, just before the hotter rainy season, or in April or May. MONEY The Seychellois rupee compares favourably to the rand (1Srp is slightly less than R1). Take euros or US dollars if you prefer, but most credit cards are accepted on the islands. Petrol, data and alcohol are expensive, so buy a local SIM card or switch off (you’re on an island for a reason, right?) A SIM card will cost you 126Srp (R116) and 300MB data will cost around 99Srp (R91). GETTING AROUND Cat Cocos ferries will get you from island A to island B (catcocos.com). You can also rent a car for around…

Sugar, or candy, thermometers are used to accurately measure the temperature and stage of a sugar solution. They’re not essential, but are useful if you’re serious about your sweets as they can read temperatures higher than 200°C. As it boils, sugar goes through various stages, each of which is most suitable for a particular confection. For example, thread stage is good for syrup, soft ball for fudge, hard ball for nougat, soft crack for chewy toffee, and hard crack for hard toffee or brittle. As the solution cooks, its sugar concentration increases as the water evaporates, resulting in the different stages. You don’t have to use a sugar thermometer: to test whether the solution will form a syrup, allow a small amount to cool, then pull it between your thumb…

“My wife, Christi, is the main cook in our house, but we both enjoy making a Thai chicken potjie. It’s really easy and tastes fantastic. Have I tasted the food the contestants eat? Absolutely not! The teams were very lucky this time whenever they had Annalize, a caterer by trade, in their tribe because she could make something out of nothing, and Tom was a great seafood provider. They get rice and coconut if they’re lucky, and even luckier if they get fish. On the island, salt and spices are gold – it’s incredible what a difference they make. We take ordinary people and subject them to extreme situations that strip away all the layers: food, technology, relationships, even social media. That’s the journey I enjoy the most: watching people…

I LOVE A TRADITIONAL BRAAI as much as the next soutie, but there is something to be said for making new traditions. As with almost every other South African of my generation, regardless of heritage, when I was growing up Sunday lunch was an extended family event. And in our case, it was very often a braai at my grandparents’ house. This was my mother’s childhood home, with citrus trees in the courtyard, a collection of German beer mugs in the dining room and, once, an impressive haul of live crayfish in the outside bathroom. This was also the 80s, which means the men stood around poking the coals, drinking Castle lager and burning the chicken, while the women sat under a grapevine in the backyard drinking gin and tonics…

Judged by a panel of experts, the Absa Top 10 olive oil competition recognises South Africa’s very best extra virgin olive oils (EVOO). The winners are marked with an Absa Top 10 sticker and an SA Olive sticker to help you find the most delicious local options. According to judging panel leader Sue Langstaff, an expert and sensory scientist from California, our local offerings can hold their own against the best olive oils in the world. Her criteria for a great olive oil? “Its perfect levels of balance, complexity, harmony and freshness. And these ten olive oils do not disappoint.” The winners for the 2017 harvest include: Mount Ceder’s EVOO, Rio Largo’s Gold EVOO, Serrado’s EVOO, Wildekrans’s Keerweer EVOO, Morgenster’s EVOO, Porterville Olives’ Andante Intenso, De Rustica Estate’s Estate Collection…

Halaal spicy BBQ beef burgers are seasoned with chilli and spices. R49.99 for four Substantial mushroom lentil burgers are seasoned with fresh thyme. R54.99 for four Lightly seasoned Norwegian salmon burgers are made with spring onion, capers, lemon and garlic. R59.99 for two Lean ostrich burgers are seasoned with ground coriander and cloves. R89.99 for eight Crumbed chicken burgers have a crisp crumb and great flavour. R42.99 for six Products available at selected Woolworths stores.…

Try Woolworths’ new chocolate coconut creme with a sprinkle of coconut, grated chocolate, or fresh berries. It’s made with UTZ Certified cocoa, so you can be sure it’s sustainably sourced. R19.99 Made using coconut milk and granadilla compote, and free from gelatine, Woolworths’ granadilla coconut creme is the perfect sweet ending to a plant-based meal. Swirl and top with seasonal fruit for added colour. R19.99…

Getting into cooking was completely accidental. After school, I signed up for a hotel management course because a friend was doing it. I started working at the Commodore Hotel as a trainee. The first couple of months were hard. The chef was this big German guy who didn’t hold back. My first job was to clean the freezer with a blowtorch – they didn’t switch off the freezer – we had to scrape off the ice. But those things taught me discipline. After the first three months, I started enjoying it. In 2003, I went to work in Swaziland. It was a good experience as a young chef because we had to run the kitchen. We had 20-hour days and didn’t leave the property for the first three months. But…

This is based on a recipe by Reuben Riffel, who makes his potato salad according to his wife's family recipe. It is insanely delicious. Down with salad snobbery! I’ve added radishes because their bright pink colour brings me joy. Also, my ma would approve, even though she would disagree about the condensed milk. Serves 6 to 8 EASY GREAT VALUE Preparation: 15 minutes Cooking: 20 minutes potatoes 1.5 kg (I use the small Mediterranean ones) mayonnaise ½ cup (I use Hellmann’s because that’s what my ma always used) condensed milk ¼ cup mustard powder ½–1 t (to taste) red onion ½, finely chopped radishes 4, thinly sliced (optional) 1 Boil the potatoes for 20 minutes until cooked but not mushy. Leave to cool, then remove the skins. 2 Cut each…

When two double-shot cappuccinos in French-style porcelain tumblers are deposited into the hands of 24-year-old twin chefs Tebogo and Lebogang Ndala, the sisters reveal that they are self-confessed coffee snobs. “I get sick if I drink burnt coffee,” says Lebo. “And we definitely don’t add sugar.” So it’s a no-brainer that the Instafamous Father Coffee in Braamfontein (fathercoffee.co.za) is a favoured spot to kick-start their weekend with an excellent capp. Zipping around Johannesburg in a white Jeep Cherokee (that they bought together and share) to check out their favourite weekend haunts, Tebo says: “We’ve had it for a year and yes, we drive it together. People always laugh when we tell them we drive it equally. If Lebo drives to a meeting, I’ll drive back home. It’s a good compromise.”…

One of South Africa’s most popular traditional beers, umqombothi, has been incorporated in the Slow Food Foundation for Biodiversity’s Ark of Taste, which believes the age-old technique for the maize-sorghum brew is at risk of dying out. But with a move towards more sour beers in craft-brewing circles in the USA and UK, we think the time for world domination is now!…

It was Constantia that put South Africa on the world wine map over 200 years ago, the region’s legendary sweet wines finding favour with European aristocracy. Areas such as Stellenbosch, Paarl and Franschhoek have long been popular, while more recently the likes of the Swartland, Elgin and the Hemelen-Aarde wine region have grabbed the spotlight. But quality grapes are farmed in many outlying areas now – places that may cause even the most dedicated enthusiast to do a double-take when glancing at the wine of origin on a label. Expanded wine production makes complete sense considering we’re blessed with suitable conditions across a huge and highly diverse area, but the focus on quality rather than simply volume is a relatively new evolution. You can now drive 10 hours north of…

BEEF RIBS Woolworths parcooks its beef ribs until succulent and tender, but not falling apart. They’re also pre-marinated so all that’s left for you to do is braai them until cooked to your liking. Pro tip: Cold ribs hold together better on the braai as they heat through. Ribs are best cooked over a medium to hot fire – keep them moist by basting often with any reserved marinade. GRABOUW BOEREWORS The juicy Grabouw boerewors you’ll find at Woolies is spiced with roast coriander and made with a mixture of beef and pork for full flavour. Pro tip: Cook wors over hot coals, just as the flames die down, so the skin is deliciously crisp and the centre juicy. FREE-RANGE MATURE THICK-CUT SIRLOIN STEAKS are matured for a minimum of…

Acacia wood braai lifter This braai lifter is made from high-quality stainless steel, and features a durable acacia wood handle for a great grip. R240 Acacia wood braai tongs Turn chops, sosaties and steaks using this stainless-steel set of tongs that has an acacia wood handle. R329 Charcoal briquettes Woolies’braai briquettes are made using timber off-cuts from sustainably managed FSC-certified plantations. R59.99 Leather braai glove Stay safe at the grill with this heavy-duty, extra-length braai mitt designed to protect your hand and forearm. R229 Rectangular mesh grill grid Grill cubed meat, prawns and small vegetables without losing anything to the flames. R350…

ROAST SWEET-POTATO SALAD “Mimi Jardim has always generously shared her recipes – at cooking classes, demos and in her cookbooks. In My Portuguese Feast (Quivertree), she writes that this recipe is ‘a winner in my memory chart: my grandmother used to keep a goat just for the grandchildren when we visited so that we could have goat’s milk every day. And the pomegranate trees were abundant in rows along the path connecting the house to the farm’.” Serves 4 EASY GREAT VALUE Preparation: 20 minutes Cooking: 45 minutes whole blanched almonds 150 g olive oil ½ cup coarse salt, for sprinkling sweet potato 1 kg, peeled and cut into chunks red onions, peeled and quartered garlic 2 cloves, crushed cinnamon stick 1 orange juice ½ cup sea salt and freshly…

Of the 115 islands in the archipelago, Mahé, La Digue and Praslin are highlights. The ferry from Praslin to La Digue takes just 15 minutes, and Mahé and Praslin are an affordable 60-minute ride apart, so there’s no reason why you shouldn’t visit all three. Coral Strand, Mahé coralstrand.com Constance Ephelia, Mahé constancehotels.com Four Seasons, Mahé fourseasons.com/seychelles Savoy Resort and Spa, Mahé savoy.sc Oasis Resort, Praslin oasisresort.sc La Grande Maison, Mahé facebook.com/@LGMsey Find useful info from the Seychelles Tourism Board at seychelles.travel/en and the Seychelles Tourism Academy at seychellestourismacademy.edu.sc.…

Woolies has everything you need for your braai. If you're a fan of fish, how about whole kabeljou filled with green pepper, tomato, onion, basil and sundried tomato butter? Or lemon-and-parsley yellowtail, and angelfish with lemon-and-herb marinade? Prefer chicken? The new poultry range has you covered. Seasoned and marinated in a blend of spices, every bite is packed with flavour. Choose from a free-range Spanish butterflied chicken, sweet pepper espetada, free-range Greek espetada, sweet chilli thigh grills and smoky BBQ deboned chicken. Woolworths’ fish is responsibly sourced, and their chickens are never given routine antibiotics or growth promoters. woolworths.co.za Serving suggestions Serve with a side of shaved greens – Mediterranean cucumber, fennel, exotic green tomatoes and lime wedges – Woolworths’ garlic-butter-filled baguette and roasted baby hasselback sweet potatoes with sweet…