Innholdsfortegnelse for October 2018 i Woolworths TASTE

Ilona Schabort has been supplying Woolies with asparagus for 25 years from her farm in the Free State, where picking begins in the early morning to ensure fresh, bright green spears hit the shelves. Use them in salads, tarts, canapés and breakfasts. Adding greens to your poached eggs? Opt for baby asparagus; their thin, tender stems add just the right amount of crunch. Midweek dinner need brightening up? Grab a mini pack. Planning a party? Buy a bulk pack and make a show-stopping centrepiece. Even better? Right now, you can buy two packs of asparagus spears, tips or bundles for R50. woolworths.co.za Serving suggestions ASPARAGUS TART Preheat the oven to 200°C. Place 1 sheet frozen all-butter puff pastry on a baking tray. Using a sharp knife, score a border around…

Le Creuset’s best-selling Sorbet collection has expanded! Now on offer: more mouthwatering, retro-inspired stoneware sets, perfect for summer entertaining. New pieces include flower plates, tea mugs, side plates and bowls – all in beautiful pastel tones such as coastal blue, cool mint, chiffon pink and mimosa. Packaged in candy-striped gift boxes, they also make whimsical Christmas gifts. Find the Sorbet collection at a Le Creuset boutique store or online at lecreuset.co.za. Each hamper contains a Sorbet collection set of four plates and two tea mugs. AN EASY, NEW WAY TO GET YOUR ISSUE Want to get the subscribers’ discount, but don’t want to wait for the postman? TASTE subscribers can now choose to collect their magazine at a Woolworths store near them. To sign up, email subs@magsathome.co.za or call 087…

This two-tier stand includes two marble plates and a copper rod and stand. Use it to create a tower of desserts or appetisers. Studio W two-tier marble and copper cake stand, R599 A beautiful statement piece hand-painted in India, so no two platters are alike. Ethos hand-painted cake stand, R350  Crafted in solid oak, the Theo collection features a modern profile with soft, curved edges. Pair this stand with other pieces from the range. Country Road Theo timber cake stand, R498.99 This handmade cloche is perfect for covering cheeses and small cakes. Handmade glass cloche, R479…

Eating seasonally means flavourful, more tasty fruit and veg, but what happens when your favourite fruit isn’t available? Our grandmothers came up with the perfect solution: making jam using seasonal fruit at its best, so you can have punchy jams all year round. Woolworths’ jams are locally produced and come in a range of delicious flavours. Choose from classics like smooth apricot jam, chunky strawberry, blueberry, or plum-and-strawberry. Available at selected stores. woolworths.co.za Serving suggestion SCONES WITH FRESH CREAM AND JAM Preheat the oven to 200°C. Sift together 560 g cake flour, 2 T baking powder and 1 t salt. Rub in 250 g softened butter using your fingertips (do not let the butter become warm or you will end up with hard, flat scones), until the mixture resembles breadcrumbs.…

The hardest thing about cutting out dairy? No swirled yoghurt parfaits, no dollop of raita with curry and no rich, creamy dressings. Fear not: Woolworths’ dairy-free range of creams and yoghurts has you covered. Made with coconut milk and no added preservatives, they’re the answer to dairy-free creaminess. Choose your favourite from plain cultured, mango-and-passion fruit cultured coconut made with live vegan cultures, and coconut cream. Spoon over vegan banana and buckwheat pancakes with blueberries, pistachios and a drizzle of maple syrup. You won’t even realise you’re missing dairy! woolworths.co.za…

1 Chuckles malted puffs We dare you to eat just one! 2 Beef lasagne Comfort in a bowl! Serve with exotic tomatoes, olives and pea shoots. 3 Tenderstem broccoli Add it to a stir-fry, or sauté and toss through fettuccine with pecorino. “I LOVE WOOLWORTHS PRAWN COCKTAIL CHIPS. THEY’RE THE FIRST THING I EVER BOUGHT AT WOOLIES” – ABIGAIL DONNELLY 4 Prawn cocktail chips That sizzle on the tongue! 5 Rotisserie chicken The best thing about it? The sandwich we make using leftovers the next day with lashings of sriracha mayo and avo. 6 Ayrshire milk The rBST-free essential that makes our matcha lattes, flat whites and Mexican hot chocolate creamy and full of flavour. 7 Cherries and berries The ultimate cheesecake topper. 8 Fresh butternut soup Our winter saviour.…

1 Dombolo Steamy hot bread on a saucy stew? You have our attention! Our version of the traditional recipe uses a mix of mielie meal and cake flour for more texture. You can also add canned sweetcorn. 2 Flapjacks Whether you call them drop scones, flapjacks or crumpets, these doughy treats are a South African favourite. This recipe was created by TASTE reader Stephanie Abrahams. It’s an evolution of her mother’s version and includes sliced banana dropped into the batter while it cooks. Genius! “ MY MOTHER WOULD MAKE THE DOUGH FOR THE DOMBOLO IN THE MORNING AND PUT IT IN A WARM SPOT TO RISE WHILE SHE WAS AT WORK” – SIBA MTONGANA 3 Traditional malva As far as we can tell, Abigail Donnelly’s malva pudding is…

Carianne Wilkinson, Silwood School of Cookery “We are honoured to have been the training school selected for nine of the bursary recipients, and are proud of the mark our bursary graduates have made thus far in the food industry. Their success is proof that their training has equipped them to succeed in their chosen food careers.” Jackie Cameron, Jackie Cameron School of Food & Wine “Nkululeko Bryan Mlotshwa, the 2017 bursary winner, is an inspiration and I cannot wait to see how well he does in the industry. I thank TASTE for bringing him into my life and my school. He has made so many delicious things – from artisanal bread to cake icing, and gives his all to everything he does.” Reinette Geldenhuis, Woolworths “I have been involved since…

1 The 28-year-old award-winner Neil Ellis Reserve Collection Cabernet Sauvignon Merlot 2016, R99.99 The first time Neil blended this wine with me was back in 1990. It was awarded five stars in the Platter’s wine guide that year and it’s still a winner on our shelves. Neil is one of SA’s wine pioneers and he – and now his sons – have always brought a free-thinking approach to winemaking. Pair this bottle with roasts or game – and lengthy discussions about life, wine and rugby, as we always did in the cellar. 2 The affordable Bordeaux blend La Motte Grand Rouge 2016, R62.99 The 1989 Grand Rouge was my first Woolworths red blend and it was made with La Motte’s first winemaker, Jacques Borman. These days, our staff often ask…

This recipe was given to me by my friends Callie Maritz and Mari-Louis Guy – both brilliant bakers and fabulous food stylists. Please note that they are in no way responsible for the garish colours I use when baking these. Makes 18 to 24 EASY GREAT VALUE Preparation: 25 minutes Baking: 20 minutes For the cupcakes: cake flour 300 g sugar 300 g bicarbonate of soda 1 t cocoa powder 1 t salt 1 t buttermilk 1 cup free-range eggs 2, at room temperature canola oil 1½ cups white vinegar 1 t red food colouring 5 t (if you want traditional red velvets but I like to play around with the amazingly coloured gel food colouring that you get at speciality baking shops) vanilla extract ½ t For the cream-cheese…

EDIBLE FLOWERS on everything from avo toast bites to steak. FROZEN WHITE WINE We’re on board with frosé, but the newest chilled beverage has us stuck for a portmanteau. Chardé or sauvigné? EDIBLE TABLE RUNNERS Heirloom tomatoes, pomegranates, baby pumpkins, pineapples, artichokes and bunches of grapes are popping up on party tables. Arrange them by colour for an ombre effect and nail two trends in one. NACHOS IN A BAG Save on washing up by letting each guest choose a small packet of chips and assemble their own mix of toppings inside the bag. RETRO DISHES SUCH AS MELON BALLS AND PRAWN COCKTAIL are making a comeback. Choose sustainably sourced prawns like Woolworths ASC-approved frozen prawns.…

LITCHI-AND-ROSE FAUX FIZZ “Beautiful to look at, even better to drink. You won’t even miss the alcohol, but if you do, use real sparkling wine instead. Delicious with freshly shucked oysters.” Makes 6 EASY GREAT VALUE Preparation: 20 minutes litchis 1 x 565 g can rose-water a few drops Woolworths non-alcoholic sparkling wine, to taste rose petals, to garnish 1 Drain the litchis and reserve ½ cup syrup. Blend the litchis with the reserved syrup to make a smooth purée. Strain to remove the pulp. 2 Divide between glasses, add a drop of rose-water, and top up with sparkling wine. Garnish with rose petals. VANILLA VODKA PASSION “This is a wonderfully refreshing drink to mark the start of summer. I enjoy it with Asian-inspired food.” Makes 1 EASY GREAT VALUE…

Nigella Lawson (UK) “She’s always been about putting the focus on the joy and on the food in real life, rather than on other lofty ideas. It’s a light-hearted approach.” Alice Waters and the Chez Panisse alumni (US) “Alice started a way of thinking about food that has shaped the way we think about everything.” Samin Nosrat (US) “She wrote Salt Fat Acid Heat, which is a really fun book to read, very informative.” Stephanie Alexander (Australia) “She has written a whole encyclopedia on cooking, The Cook’s Companion, which is a really useful book to have. I also like her thoughtfulness when it comes to creating dishes and meals. She’s very clever. Nigel Slater (UK) “He is a great writer who evokes emotions and places really beautifully.”…

ON THE CHALLENGES WOMEN FACE AS CHEFS … It’s been a long journey and it hasn’t been easy for me. But at the same time we can’t always feel we’re on the back foot. It’s all about what you learn along the way and not giving up. ON MENTORS … I never pinpoint one person because I’ve learnt from so many people. Of course, David Higgs and Luke Dale Roberts are among them. ON COOKBOOKS … When I was a trainee, everyone was going on about the Larousse and that I had to have it, so I spent my whole salary buying it one month. I still have it but I can’t say I’ve read the whole thing. I follow some international chefs but I don’t go into their books…

There’s a reason spaghetti Bolognese is a family favourite. It’s quick and easy, and packed with protein and flavour. But mince means more than just Bolognese. Try it in falafel-style meatballs, chilli con carne or stuffed red peppers. Woolworths’ free-range beef is reared by farmers who are independently audited to ensure that the cattle roam and graze freely, and are never given growth hormones or routine antibiotics. Choose extra lean mince with 5% fat or lean free-range mince with 10% fat for a slightly richer meal. woolworths.co.za Serving suggestions CHILLI CON CARNE Soften 1 chopped red onion and 2 cloves chopped garlic in 2 T olive oil over a low heat for 5 minutes. Increase the heat, add 1 kg Woolworths free-range beef mince and brown. Stir in 50 g…

“I WAS A TASTE VOYEUR FOR MANY YEARS: I WATCHED AS THE TEAM BROUGHT WOOLWORTHS FOOD TO LIFE WITH THE SEASONS AND TRENDS” FIFTEEN YEARS AGO, I was in my 20s, had three magazine jobs behind me and had just come home to South Africa from London. I was less buoyant than when I left – the Big Smoke can do that to you. So can heartbreak and a horrible job, so I came home thinner, a little scarred and absolutely determined that my next job would make me happy. I was already a food nerd, having taught myself to cook first from my mother’s cookbook collection (Phillippa Cheifitz, Ina Paarman, Reader’s Digest ) and then from the incredible abundance of cookbooks and chefs and newspaper columns I discovered in…

CANELÉS Makes 12 EASY GREAT VALUE Preparation: 15 minutes, plus 2 days’ chilling time Baking: 1 hour milk 2 cups butter 50g vanilla paste 1t flour 100g icing sugar 250g salt 1t free-range eggs 2 free-range egg yolks 2 rum (or rose-water) 4T 1 Place the milk, butter and vanilla paste in a saucepan and bring to the boil. Remove from the heat and cool slightly. 2 Sift the flour, icing sugar and salt into a large bowl. 3 Place the eggs and egg yolks in a bowl and beat lightly. 4 Pour the milk mixture and the eggs into the dry ingredients and whisk until it forms a smooth batter. 5 Strain the batter into a clean bowl. 6 Stir through the rum or rose-water, cover the bowl with…

Slicing a cake into equal slices doesn’t have to be a mission. If you’re from the triangle school of slicing, first use a knife to lightly mark out evenly spaced slices before you start cutting them using a thin-bladed knife. But an easier way is to cut the cake into horizontal slabs about 2.5 cm thick (you can support each slab with a cutting board as you slice it) then cut each slab into evenly spaced rectangles to serve.…

From Scotch eggs and shakshuka to cloud eggs and soufflé omelettes, showstopping eggy dishes are trending around the world. This World Egg Day, host your own egg-stravaganza at home with Woolies’ eggs. All Woolworths’ eggs are free-range so you can be sure you’re making an ethical choice. Hens are never caged and are free to roam during the day. Plus, there is no fishmeal in their diet or colorants added to their feed, meaning that yolk colours vary naturally. Woolworths is the only retailer that sells no caged eggs. woolworths.co.za Serving suggestion PHYLLO EGG CUPS Preheat the oven to 200°C. Cut phyllo pastry into squares and line a muffin tin with 3 layers, brushing melted butter between each layer. Crack a jumbo egg into each pastry cup and season. Bake…

Planning a party, need a new mixer for your gin or just want a refreshing, tasty way to end the day? Keep things interesting with Woolworths’ range of sodas, now available in two new flavours: litchi and coco-pine. Made with spring water, and boasting new, improved recipes, Woolworths’ regular sodas contain no artificial sweeteners. Serve chilled with a slice of lime, fresh pineapple or granadilla pulp, and plenty of ice. Cheers! woolworths.co.za…

When I was growing up in Zimbabwe I wanted to be an air-hostess. It was the eighties, and it seemed so glamorous. My gran was English and an amazing classical cook. She would cook offal, rich rice puddings, bread-and-butter puddings, and dripping on toast. I spent a lot of time with my grandparents in the school holidays. I still remember shelling peas with her by the pool. The first thing I cooked was spaghetti Bolognese. And when my younger brother had sleepovers, I would set the breakfast table before I went to bed. I think I’ve always loved beautiful things. When I left school, there was no money for me to study, so I became an insurance broker. I met my husband, Terry, when I was 20, when he was…

Need to upgrade a desk lunch or create dinner out of odds and ends? Grab one of Woolies’ Simply Add deli products and you’ll be ready to feast in no time. Choose from a range of sliced chicken, beef, turkey or flaked smoked mackerel or salmon. They’re all you need to transform a snack into a spread worth sharing. woolworths.co.za Serving suggestions Top a pizza with sliced smoked free-range chicken breast, Peppadews and rocket; build a Dagwood sandwich with pastrami, shaved cucumbers, guacamole, sundried tomatoes, BBQ chicken breast and pesto; or create a platter of flaked, smoked salmon with pickled red onions, exotic tomatoes, fennel and cucumber shavings.…

“P.S.” ROASTED WHITE CHOCOLATE-AND-POPCORN TART Serves 8 to 10 EASY GREAT VALUE Preparation: 30 minutes, plus 2 hours’ chilling time Cooking: 45 minutes butter 114 g, at room temperature icing sugar 3 T, sifted free-range egg yolk 1 flour 150 g For the filling: Lindt white chocolate 200 g cream 2½ cups microwave buttered, salted popcorn 6 cups, popped 1 Preheat the oven to 180°C. Beat the butter and icing sugar until pale and creamy. 2 Mix in the egg yolk, then add the flour and beat until combined. The mixture should form a ball, if it’s too crumbly, add some milk. Flatten the dough into a disc, wrap in clingwrap and chill for 1 hour. 3 Roll out the dough and press into a greased 26 cm loose-bottomed pie…

COCKTAIL SPOON: A long mixing spoon used to stir and layer drinks in jugs or glasses. JIGGER: This hourglass-shaped, double-sided tool is used to measure different quantities of spirits and mixers (usually in tots). MUDDLER: Use it like a pestle to mash herbs, spices and fruit to release their flavours. STRAINER: It’s placed over the glass to remove large pieces of ice and solid ingredients like mint leaves and fruit pieces. SHAKER: Use it to shake alcoholic and non-alcoholic cocktails (see box opposite) to aerate them, with ice added for quick cooling.…

1. COOK WHAT YOU KNOW I rarely try a new dish for the first time when a group of people are coming over. Rather, choose recipes you know and love – simple everyday food – such as paella, slow-roasted lamb or a knockout pie – made in larger quantities for everyone to share around the table. 2. DON’T FORGET THE SNACKS Whet their appetites with offerings such as spiced roasted nuts, assorted olives and crisp vegetables. Nibbles before the main event shouldn’t be too filling, but should take the edge off before everyone sits down to your feast. 3. TOP UP THE DRINKS Have a rosé, a light, versatile red and an easy-drinking white wine on stand-by to serve with the meal after your welcome drink. I usually make a…

Picture this. You’re five years old and you love helping your mom and grandmothers in the kitchen, so you decide that one day you want to have your own restaurant. But as you get older, you think that cooking for a living isn’t really a job, is it? You should rather follow your guidance counsellor’s advice and study architecture or landscaping, because that’s where your creative strengths lie. But when you’re about to leave school and have finally settled on becoming an interior designer, your neighbour, who happens to be a chef at Gallagher Convention Centre, says he’s looking for an apprentice. So you give it a try for a month and see what happens. Fast-forward to 2018 and what’s happened is that after many years of hard work and…

“My TASTE stack’s better than yours! These magazines are filled with inspiration I found incredibly useful as a young chef.” @katy703 “I love my stack!! We’ve come a looonnng way since issue 24.” @estramandy “My stack of go-to inspiration!” @sandrabakenmake “I love my TASTE mags! I have them back to 2012. I’d never throw them away and I often refer back to them for inspiration!” @ashleighnorris2012 “My stack of fabulousness. The oldest is 2004. Lots with my own notes on the spines, L❤VE @WWTaste inspiration.” @givemecakeforbreakfast “Love my TASTE magazines!” @allsortsofhappy “Just showing off my #wwtastestack #collectingsince2012 #wineanddine” @danielle_p89 “A new issue of TASTE magazine is always a monthly treat.” @sindimba JOIN THE CONVERSATION! Follow us on Facebook, Twitter and Instagram (@WWTaste) for daily inspiration, hacks and banter. What's happening…

BUTTER CREAM FROSTING It’s so easy to make: cream butter in the bowl of an electric mixer before adding sifted icing sugar and a touch of vanilla. Perfect for spreading over cupcakes and cakes. CREAM-CHEESE FROSTING This is the delicious reason why we love carrot and red velvet cakes. The thick, creamy, tangy frosting is made by creaming cream cheese in the bowl of an electric mixer, then adding sifted icing sugar and vanilla before spreading it onto your cake of choice. ICING Usually made with icing sugar, milk and vanilla or a flavouring of your choice, it’s generally thinner than frosting but thicker than glaze. Icings (including ganache) set quickly and harden as they dry, while glazes don’t because they contain less sugar. Drizzle over cakes and other confections.…

Don’t use cold eggs, milk or butter Get them to room temperature before you start baking. Pop eggs into a bowl of tepid (not hot) water for 15 minutes to speed things up. Make sure your baking powder, yeast and flour are fresh To check that baking powder is fresh, pour a little boiling water over a spoonful – if it bubbles, you’re good to go. Measure the flour the right way Don’t scoop it out of the bag with the measuring cup as it’ll become compacted, giving you more than you need. Rather spoon the flour into a measuring cup and level it out using a knife. Grease the pans Forget that crumpled piece of baking paper covered in butter (so messy). Rather use non-stick cooking spray or brush…

2003 TASTE’s first issue is published With editor-in-chief Sumien Brink at the helm, the goal is to produce a new kind of food magazine. Food editor Phillippa Cheifitz promises “impressively easy dinners with friends and great fuss-free meals for the family”. For our first issue, we serve some pretty avant-garde dishes: strawberry soup, pasta with vanilla bean and crème fraîche, and smoked salmon sushi rolls. Abigail Donnelly shares her recipes for avocados (to be honest, her avo-andpancetta toast still sounds pretty great) and Philippa teaches us how to make nachos, guacamole, and salsa. Woolworths wine expert Allan Mullins appears in his debut wine feature, pairing Neil Ellis Chardonnay with salmon, Brut rosé with oysters and suggesting Zesty White for braais. Also in the first issue: an advert for the Nokia…

1 TASTE 91 Jan/ Feb 2014 Our top seller ever featured this bright-and-beautiful green tomato-and-watermelon salad, Siba Mtongana’s Valentine’s spread, Mariana Esterhuizen’s mussels, and strawberry ice-cream sandwiches 2 TASTE 124 Jan/Feb 2017 Greek salad with halloumi 3 TASTE 88 Oct 2013 Milk stout cake with butterscotch 4 TASTE 76 Sep 2012 Chargrilled lamb with nectarines 5 TASTE 101 Dec 2014 Oak-smoked trout salad wreath 6 TASTE 80 Jan/Feb 2013 Halloumi-and-tomato salad 7 TASTE 79 Dec 2012 Marmalade-glazed gammon 8 TASTE 73 June 2012 MasterChef SA mac-and-cheese 9 TASTE 61 May 2011 Slow-roast pork with apple 10 TASTE 58 Jan/Feb 2011 Greek salad reloaded…

South African extra virgin olive oils are glowing! Local producers overcame challenging weather conditions to excel at the 2018 SA Olive Awards, presenting oils with a “wonderful array of aromas and flavours” according to both local and international judges. A whopping 93 extra virgin olive oils were entered into the competition, and the panel awarded an impressive 21 gold, 34 silver and 26 bronze medals. For more information visit saolive.co.za. SERVING SUGGESTION There are three styles of extra virgin olive oil: delicate, medium and intense/robust. Everyone has a personal favourite, but try using a delicate oil for baking and fish; medium for salads and roasted vegetables; and intense for grilled or roasted meats and tomato dishes.…

As Julia Child famously said, “A party without cake is just a meeting.” We agree, there aren’t many situations that can’t be improved by cake. Especially by one of Woolies’ new cakes, which include a chocolate-and-caramel drip cake – five layers of chocolate sponge with a chocolate-and-caramel filling, covered in chocolate ganache and drizzled with Belgian caramel chocolate. Or, add a little colour to your day with the rainbow celebration cake: five layers of brightly coloured sponge (made with no azo dyes), layered with buttercream and covered in Swiss meringue buttercream and rainbow sprinkles. woolworths.co.za Available from 3 October, R249.99…

“IT’S A GOOD THING THAT ALL KIDS REALLY WANT AT PARTIES ARE FLINGS, FIZZERS AND A CHOMP. AND SOUR WORMS. APPARENTLY SOUR WORMS ARE NON-NEGOTIABLE” I’m now living my very best birthday life. And no, I haven’t had a birthday party in years. I still mark the occasion (gifts and high-thread-count hotel sheets are always welcome) but I have no interest in planning my own parties. Why would I, when I’m having so much fun Pinteresting my son’s? It is in the Pinteresting and the planning that my joy lies. What I may lack in artistic talent and practical know-how, I more than make up for with enthusiasm and my ability to find the very best matchy-matchy paper plates, serviettes and Chinese paper lanterns at discount shops. And I always…

Mix 2 x 10 g packets yeast with 2 cups lukewarm water and 1 T sugar. Set aside for a few minutes. Place 840 g flour and 2 t salt in a large bowl or on a clean surface. Make a well in the middle and pour in the yeast mixture. Using a fork or blunt knife, slowly stir the liquid into the flour to make a dough. As it comes together, knead for 10 minutes, or until smooth and springy. Cover and set aside until doubled in size. Tear off balls, arrange on a tray and allow to rise again until ready to bake. This dough can be used as a thick, foccacia-style base or for thin pizza bases. For thick bases, pull out the dough balls to make…

1 COOK IN ADVANCE by choosing recipes that incorporate some elements that can be made ahead. On our menu, the cherry sauce, chocolate candles, vanilla soft serve and praline dust can be made the day before, along with the tahini paste and dressings. Most salads can be assembled a few hours in advance, with final warm ingredients such as prawns added right at the end. 2 PLAN YOUR SERVEWARE by gathering your utensils, platters, plates, glasses and table linen in advance to check that you have everything you need. Feel free to mix and match different textures – a combo of wooden boards, marble, ceramics and stoneware always looks great. 3 POSITION THE SERVING TABLE away from walls and other furniture so that guests can easily access it from all…

DRINK FOR THE SEASON Balmier weather means leaving the warming, spicy drinks of winter behind for refreshing cocktails starring local herbs and fruit. MAKE GIN-BASED PUNCH Gin’s still big, so when you’re having people over, make things easy by placing an old-school punch bowl on the table containing a mix of fruit, juice, tea and gin. EXPERIMENT WITH FLAVOUR Use a perfume atomiser (for kitchen use only) to spritz a mist of bitters or aromatics over a glass to add a hint of aroma and flavour without being overpowering. TRY SOMETHING NEW You don’t have to serve drinks in glasses. Think about using mugs, vases, bowls, beakers, jugs and ceramics to suit your drink of choice. Would you have guessed the “glasses” on page 89 are tealight holders (R99.95 each)…

BY CELEBRITY chef standards, Ottolenghi’s repertoire is modest: he’s been cooking for 15 years and “only” has four delis, two restaurants and seven books to his name. But, thanks, in part, to his column in The Guardian “The New Vegetarian”, which began in 2006, his influence far exceeds the sum of these parts. Known among the food literati as “the chef who made veggies cool”, Ottolenghi‘s name is often accompanied by an eye-roll and a reference to obscure ingredients (harissa, tahini, sumac), but it has also become a happy household adjective for heavily spiced, veg-focused dishes that are designed to be shared. Born in Jerusalem, Yotam is of Italian-German Jewish descent, which explains the myriad cultural traditions that infuse his recipes. His latest book, Simple, is no exception, featuring dishes…

I WANT GREI’S GUESTS to leave with a deep sense of satisfaction and the feeling that they have learnt something. Usually it’s a memory of a wine they’re not going to get out there. That’s why most of the wines on the degustation menu are available exclusively at the Saxon. For example, we took the whole lot of Kortpad Kaaptoe from Pieter Walser, so you’ll only taste it here. Thanks, Pieter! OUR NON-ALCOHOLIC PAIRINGS are a team effort. The menu is built around herbaceous flavours, so Candice comes up with the base for a pairing by looking at the main ingredients in a dish. It’s then up to the beverage team to work some magic around that, infusing herbal flavours into the final beverage, and making sure that the result…

SUBURBIA DOWN UNDER IS NOT WHAT I EXPECTED. It may not have Sydney’s Opera House or Perth’s sparkling beaches, but in the mornings Melbourne’s skies are filled with multi-hued parakeets and, at dusk, giant bats. And they’re often dotted with hot-air balloons. But it’s the food scene that has made it one of Australia’s favourite destinations. I could never have imagined living near a George Calombaris restaurant (his renowned Hellenic Republic is a local hotspot) or ordering some of the best dumplings I’ve ever tasted via Uber Eats. Here are 10 of my best experiences – no Michelin stars or celebrity chefs required. 1 HAUTE BRUNCH Chilli. Crab. Scramble. There can be little wrong with a city that considers it acceptable to consume crab for breakfast. How about a grilled…

“When my kids were growing up, I used to make an easy lemon ice recipe from Phillippa Cheifitz’s book, Meals for a Month, in summer. We would have dinner outside with candles and a bright tablecloth, and listen to the Gipsy Kings. I would serve it in little green-and-white freckled bowls, just big enough for one scoop. My daughter, Cara, loved it very much. When Sam Woulidge, a beloved TASTE contributor, asked her for a recipe for her book, Confessions of a Hungry Woman, Cara shared it with memories of climbing onto the roof with her father to look at the stars. I still make it, so that we can all remember. But now I make it with lime juice, which gives it a little more tang.” @sumienbrink Find Sumien…