Innholdsfortegnelse for November 2018 i Woolworths TASTE

“NO MATTER HOW BAD THINGS GET, it’s impossible not to love someone who made you toast.” Not my words, the words of one of my food heroes, Nigel Slater, who named his heartbreaking memoir Toast after what, IMHO, is one of the most comforting, most perfect foods. Show me someone who doesn’t like toast and I’ll show you a sad, deprived shell of a human being. There’s a reason avo toast went viral, and it’s not because of a Gwyneth Paltrow blog. It’s a fast, easy meal, for sure, but toast can also be powerfully nostalgic as the ultimate comfort food. When we had stomach bugs as children, my mother – like so many South African moms – would make us Marmite toast. My lovely friend, Inga, who now lives…

BONE MARROW ON TOAST “Buttery, roasted bone marrow is one of my favourite foods. The flavour works beautifully with crispy capers, lemon and garlic.” Serves 6 EASY GREAT VALUE Preparation: 15 minutesCooking: 30 minutes large beef marrow bones 6 water 1 cup sunflower oil, for frying capers 24 baguette 1 extra virgin olive oil, for brushing parsley 30 g, chopped garlic 1 clove, crushed lemon 1, juiced 1 Preheat the oven to 180°C. Place the marrow bones and water in an ovenproof dish and cover with foil. Roast for 30 minutes until soft and cooked through. 2 Increase the oven’s temperature to 200°C and remove the foil. Roast for a further 15 minutes until the marrow and bones are dark brown on top. 3 Heat the sunflower oil in a…

Featuring a powerful new 3.5 V6 twin-turbo engine and boasting exquisite attention to detail, the all new Lexus LS 500 sedan breaks new ground in design, technology and performance. The manufacturing combines bold advances in technology with the ageless aesthetics of Japanese master craftsmanship and the welcoming atmosphere of the Japanese omotenashi or “hospitality” principle. Sleek yet spacious, stylish yet extremely comfortable, powerful yet fuel efficient, this is luxurious, exhilarating driving at its best. lexus.co.za…

How do we love Nicola Mediterranean potatoes? Let us count the ways. We love them for their waxy yellow flesh, firm texture and versatility – whether you’re boiling them for a delicious potato salad or roasting them, they always hit the mark. We also love that despite the name being Mediterranean, they’re grown locally, making them more affordable. Exclusive to Woolworths, Nicola potatoes have just come into season again, so get cooking! woolworths.co.za Serving suggestion Halve and slow-roast Nicola Mediterranean potatoes in duck fat until soft and golden. Season with sea salt flakes and chopped Italian parsley or coriander.…

Salted chocolate cinnamon fudge Place 1 x 385 g can condensed milk, 2 t ground cinnamon, 1 t Woolworths vanilla powder, 400 g dark chocolate, 3 T butter, flaked sea salt and 100 g chopped pecan nuts in a bowl over a saucepan of simmering water, ensuring the water does not touch the bowl. Allow the ingredients to melt, stirring occasionally. Pour into a large dish and chill for 4–6 hours, or until firm. Cut into squares before serving. Makes 12 squares 6-ingredient chocolate mousse Beat 1 cup cream until stiff peaks form, then chill until required. Place 4 free-range egg yolks, ¼ cup strong brewed espresso and 2 T sugar into a glass bowl. Place the bowl over a pot of simmering water and cook, whisking continually, until doubled…

Serves 4 EASY GREAT VALUE  Preparation: 10 minutes Cooking: 30–35 minutes fresh haddock fillets 4 (about 180 g each) sea salt and freshly ground black pepper, to taste olive oil ½ cup onion 1, finely chopped garlic 2 cloves, minced dry white wine 5 T cherry tomatoes 80 g, halved black olives 3 T, pitted capers 1 T, roughly chopped chicken stock 4 T Italian parsley 1 T, chopped basil ½ handful, chopped 1 Season the fish liberally with salt and pepper. 2 Heat half the olive oil in a large pan, add the fish and cook for 4 minutes on each side, then set aside. 3 Add the remaining olive oil to the same pan, then add the onion and sauté until it begins to caramelise. Add the garlic…

Lately I have decided to embrace Halloween, a celebration with which I have no cultural connection and in which I once honestly took no interest. In the past, gangs of marauding, well-disguised neighbourhood children greedily grabbing at sweets held no charm for me. But then my own son and his friends decided they, too, wanted to dress up and suddenly nothing was too much trouble or contained too much sugar. Last year I even made Seb a ghost costume using a white sheet and his dad’s old black T-shirt for the enormous whoo-hoo eyes. It was a horrible fail. Our son looked like a sleep-deprived Ku Klux Klan member. But there we were, Seb the not-so-friendly ghost, his trying-desperately-to-look-skeletal mom and long-suffering dad ready to take to the streets. But…

The season to be merry is fast approaching and we all know what that means: mince pies! This year, Woolworths has no less than seven different kinds. There’s the new in-store bakery mince pie made with all-butter pastry; a gluten-free fruit mince pie, and brownie mince pies: chocolate almond pastry filled with fruit mince, topped with a rich chocolate brownie. Of course, you’ll also find traditional mince pies (in standard and mini sizes), mini ClemenGold pies with a crisp streusel and, if you’re finding it impossible to decide: a selection box with six different pies to choose from. Which will be your favourite? woolworths.co.za…

Simply trying to decode the terms on the bubbly bottles is enough to drive you to drink. Whether you like yours bone dry or sweet, here’s an easy guide to the different styles BRUT NATURE (0–3 g residual sugar per litre) This is as dry as a sparkling wine can get without being overpowered by acidity. EXTRA BRUT (0–6 g residual sugar per litre) Don’t let the name fool you – it’s actually not quite as dry as Brut Nature. BRUT (0–12 g residual sugar per litre) The sugar maintains balance but doesn’t sweeten the sparkling wine. Done well, it’s sublime. EXTRA DRY/ EXTRA SEC (12–17 g residual sugar per litre) Another confusing term because we’re moving into sweeter territory here. But it’s not intense – there’s a lovely fruity…

Six outstanding winemakers, six carefully crafted single-varietal wines, and one Cape wine master to bring them all together. The Signature Series collection of six wines represents an exclusive collaboration between Woolworths wine selector, Allan Mullins, and six of our best local wine estates. The range includes the Spier Merlot 2015, Hartenberg Shiraz 2016, Thelema Cabernet Sauvignon 2015, Beyerskloof Pinotage 2017, De Wetshof Chardonnay 2017 and Savage Wines Sauvignon Blanc 2017. Although each wine is unique, they have a couple of things in common: they’re all delicious, and they’re all only available at Woolworths, at R169.99 for the reds and R139.99 for the whites. Cheers! woolworths.co.za Not for Sale to Persons Under the Age of 18…

Break out your platters and best enamel pots, these one-dish wonders are the secret to no-stress entertaining. Put out a pile of quesadillas, a big batch of pesto gnocchi or a pot of South Indian-style fish curry and let everyone help themselves GREEN FAST ‘N’ FRESH QUESADILLAS WITH CHILLI-AND-MINT DIPPING SAUCE Serves 4 EASY Preparation: 20 minutes Cooking time: 15 minutes For the filling: ricotta 480 g feta 180 g lemon 1, zested and juiced garlic 1 clove, crushed sea salt and freshly ground black pepper, to taste Woolworths ancient grain wraps 8, for serving baby marrow 350 g, grated mint, to garnish spring onion, to garnish chilli, to garnish For the chilli-and-mint dipping sauce, blend: spring onions 3, roughly chopped green chillies 3, chopped mint 30 g lemon 1,…

I grew up in Cape Town’s southern suburbs. I lived with my mom and my grandmother for most of my life. Both weren’t huge cooks but they were very big on baking. There were always rusks and crunchies in the house. My dad was more of a cook. He could make something delicious from anything. Sunday lunches were my favourite. Before training to become a chef, I did a BComm at UWC. But after studying I couldn’t face working behind a desk and, being someone who is almost always hungry and loves working with my hands, I thought why not give cheffing a chance? So I went to train at the Hurst Campus in Franschhoek. About four years ago, I met Bertus Basson at the Eat Out Mercedes-Benz Restaurant Awards…

This saver reduces a cut avocado’s exposure to air, slowing down oxidation and keeping it fresh for longer. Spray or brush the flesh with lemon juice first, if you like. Avocado storer, R89.95 Flexible blades make slicing any avo a breeze and take the hassle out of cleaning it afterwards. Avocado slicer, R69.95 The scalloped plastic blade splits the skin, the stainless-steel pitter removes the stone, and the fan blade creates perfectly even slices. 3-in-1 avocado tool, R99.95…

My first taste of Sicily is a palm-sized ball of deep-fried rice with a gooey pistachio pesto centre. It’s simultaneously soft and crunchy, perfectly spherical … and also, female. “Now pay attention,” says Francesca Incao, the fabulously expressive Italian guide taking me on a historical walking tour of Palermo. “For us, this food is a female named arancina!” She emphasises the “a” sound with a flourish of her slender hand, “and it is the shape of an orange. No arancino”. She almost hisses the last word. At the other end of Sicily, in the eastern town of Catania – home to the football club that’s the Palermo team’s fiercest rival – these saffron-flavoured street snacks are deemed male and named arancino. And that makes perfect sense when you observe that…

Serving suggestion Toast garlic naan breads over the fire, or in the oven. Serve with smears of hummus, crème fraîche, paprika-roasted chickpeas, flaked poached lemon-and-pepper trout, baby gem lettuce, artichokes, sliced baby cucumbers, radishes and a squeeze of lime juice. Top with with pickled red onion petals. Life is busy, and the pace only seems to increase towards the end of the year. With that in mind, Woolworths’ range of cooked fish is a marvel of ready-to-eat deliciousness. There’s hot-smoked Norwegian salmon with pepper and dill and lemon-and-pepper trout, both of which are delicious flaked over a a creamy bowl o of pasta. The vibrant flavours of Norwegian salmon with soya, gingerand a lime work well in Asian dishes, such as coconut-infused noodles). Or how about a low-effort meze spread…

Halloumi-and-green couscous salad Prepare 1 x 250 g packet Woolworths Mediterranean-flavoured couscous according to package instructions. Fluff with a fork and fold through ½ x 125 g tub Woolworths basil pesto, reserving the remaining pesto for serving. Arrange the green couscous on a large platter, top with 350 g Woolworths sliced exotic tomatoes, 3–4 stalks finely sliced celery, and some of the leaves. Thinly slice 1 red onion and scatter over the salad. Just before serving, cut 320 g Woolworths halloumi into bite-sized pieces and dry fry until golden on each side. Place on the salad and dress with a drizzle of olive oil and the reserved pesto. Serves 4 MEAT-FREE • WINE: Woolworths Simonsig Chenin Blanc Pinotage 2018 DON’ T FORGET DESSERT Simply plate up 10 mini chocolate éclairs –…

WIN! This summer, keep your drinks cool or your coffee hot with Klean Kanteen’s stainless-steel bottles. We’ve got a hamper worth R975 to give away. Head to taste.co.za/win to enter now. WHAT’S YOUR DEFAULT WEEKNIGHT STAPLE? A chicken concoction 41% A mince creation 28% A fish dish 9% Give them steak 8% Very vegetarian 14% STAY CONNECTED! Are you signed up for our free weekly newsletter? Get weekly supper suggestions, droolworthy videos and exclusive online competitions delivered to your inbox.Sign up at taste.co.za  now. What's happening online? @WWTaste ASK QUESTIONS AND SHARE YOUR ADVICE AT TASTE.CO.ZA/COMMUNITY-QUESTIONS .…

USE THE BEST BREAD (AND SLICE IT RIGHT) Brioche, kitke and firm white bread are your best options for soaking up the custard without it turning too soft and falling apart during cooking. Slices should be about 2 cm thick (a.k.a doorstops!). DON’T DUNK IT TOO FAST Forget about quickly soaking the bread in the custard before putting it in the pan. It needs time to absorb the egg mixture – usually 15–20 minutes – so you’ll get a decadent custardy centre. BUTTER IT UP Give the pan a light coating of butter and a neutral oil (which stops the butter from burning). Wipe the pan clean after every batch and start with a fresh lot of butter and oil to prevent black bits from sticking to your next batch.…

Not all chips are created equal, and Woolworths goes to great lengths to bring you the tastiest, crunchiest, hand-cooked crisps and potato sticks. Whether you choose hand-cooked rosemary- and sea salt-flavoured potato crisps, or flame-grilled steak-flavoured potato sticks, the quest for excellence is the same: they use specially selected local potatoes with the skins left on. Each potato is washed and cut, then gently fried in batches until golden brown. Finally, they’re tumbled in seasoning for an even coating to make a moreish snack. R18.99 for 125 g woolworths.co.za…

Mochi are Japanese rice balls, traditionally made by pounding and folding rice, before cooking it in a steamer. Pastry chef Adri Louw makes hers using glutinous rice flour, a method inspired by choux pastry, where the dough is added to boiling water and beaten. Once ready, the dough is kneaded – or rather pounded. “My colleague from Zimbabwe taught me how to pound pap and I realised it’s sort of the same motion used to make mochi.” Turns out, it works perfectly. The dough is then divided into balls, and – instead of being steamed – deep-fried in hot oil for 7 minutes until golden brown. The cooked balls are rolled in caster sugar and served with a Valrhona chocolate dipping sauce made with milk infused with sansho peppercorns (the…

Something salty: Charcuterie, a duo of local olives and some capers, smoked salmon or mackerel add saltiness. Something creamy: Cheese, please! Try the new Woolies’ Saint Louis, Boland Blue, Chevre Roue or Creamy Blue Pearl, or keep things classic with a traditional Brie or creamy Overberg. Some carbs: Skip the soggy sandwiches and grab a loaf of crusty fresh bread that can be easily torn apart on site. Something spreadable: Stock up on harissaand-dukkah hummus, babaganoush, or taramasalata for dipping or spreading. Some crunch: Nuts, mixed veggie crisps, and plenty of chopped lettuce and cucumber add texture. Something sweet: Add freshness – and sweetness – with grapes, peaches, raspberries and iced juice. Indulgent triple-chocolate brownies make the perfect pud.…

Holding Iceland’s first Michelin star is a huge responsibility. It’s a massive honour too because the restaurant scene is blooming here. Everyone who knows me personally knows that I push every day and night to be a better version of myself. My food awakening happened with 54 potatoes. I was doing a stage at Raymond Blanc s Le Manoir aux Quat’Saisons in Oxfordshire in the UK and he conducted a tasting. Raw, boiled, mashed, and he kept conversing with the gardener about the possibilities. Eventually he picked a potato and convinced the gardener to grow it organically. That’s when I realised there are no limits to what you can do in the kitchen. David Bowie’s Wild is the Wind is always playing on my system. I’m…

Serves 12 EASY GREAT VALUE Preparation: 10 minutes Cooking: 40 minutes olive oil 5–6 T onions 5, chopped garlic 10–14 cloves, finely chopped pork mince 500 g beef mince 1 kg (or you can use only pork, or only beef, whichever you prefer, it’s your party, your chilli, you can do whatever you like) smoked paprika 2 T (I used the sweet Spanish one) chipotle seasoning 2 T smoked chilli flakes 1–2 T ground cumin 4 T ground coriander 4 T brown sugar 1 T tomato purée 3 x 410 g cans black beans 4 x 400 g cans, drained and rinsed beef stock 2 cups sea salt and freshly ground black pepper, to taste 1 Heat the oil in a large pot, add the onions and garlic and allow…

The summer menu at WCafé has just launched, with plenty to discover. Woolies has added a bit of Middle Eastern flair with labneh, a tangy yoghurt cheese, introduced in dishes such as labneh toast and rooibos-poached apples. Breakfast is served all day, using only free-range eggs, while lunch options are perfect for sharing. Order the new vegetarian crispy ’shroom burger with garlic mayo, and an exotic tomato and mozzarella salad to share. Dishes on the harvest table are made with seasonal ingredients and can be taken away, and all the sweet treats on the cake table are baked from scratch daily. Perhaps you have a favourite? The layered coconut cake? Or how about salted caramel cheesecake and pumpkin turmeric cake with burnt butter icing? They’re delicious with a cup of…

NEED SOME FIZZY THERAPY? We say yes because office parties, end-of-year necessity, summer … Just don’t waste your hard-earned cash on poor choices. We’ve got the advice you need, from the best local and international sparkling wines, to experts’ tips on how to chill, serve and enjoy your favourite bottle of MCC, Champagne, Cava or Prosecco. Turn the page and pop the following corks ……

Ever ended up with a cascade of foam on the carpet or a stray cork totalling your crystal decanter? Here’s how to avoid rookie mistakes – and get the most out of your sparkling wine 1 CHILL YOUR BOTTLE TO THE RIGHT TEMPERATURE Between 7 and 10 degrees Celsius is your goal, with 8 degrees the optimum temperature for most bubblies. Too cold and you’ll lose flavour, especially with older vintages. Too warm and you’ll end up with a lot of foam, says Stefan Kobald, former sommelier at The Saxon, who is now based at City Social in London. “That’s because the bubbles and molecules are more active in a warm bottle.” 2 DON’T PUT IT IN THE FREEZER Independent somm Roxan Waldeck says it’s too easy to forget about…

ROB GOWER, SENIOR SPECIALIST WINE BUYER AT WOOLIES drank the Bosman Adama Red I’m sitting here after my first proper braai of the summer season, savouring the lingering smoky herbaceous notes of a Karoo lamb chop braaied on a wood fire. It would’ve been easier to spark up the gas and 15 minutes later have a volcanic grid to tan the meat, but that would have been cheating. Some things are better if you take the long way round. The Bosman Adama Red in my glass is no different. The Bosmans have been in the wine biz for eight generations and are only now starting to gain momentum. The delicate spice of their Shiraz, irony warmth of Mourvèdre and seductive berry fruit of Grenache and Cinsaut make for a perfect…

IN LATE NINETIES Joburg, if you hung around Melville and Auckland Park, you might have noticed an intriguing restaurant called Superbonbon in nearby Richmond. I remember being fascinated by the name, did a bit of sleuthing and found out that they served a bowl of Coco Pops and milk (complete with a “prize”) for dessert, which appealed hugely to my 23-year-old self. Sadly, I never got to eat there, but always harboured a fair amount of admiration for anyone who would do such a fabulous thing. That person was Andrea Burgener, who went on to open Deluxe in Parktown North, which later moved to Milpark’s 44 Stanley lifestyle centre. Andrea’s next project was The Leopard in Melville, which opened in 2011. Named for the eponymous Italian novel by Italian count…

SESAME-CRUSTED AVOCADO WEDGES Serves 4 EASY GREAT VALUE Preparation: 30 minutes Cooking: 15 minutes aquafaba (chickpea brine) ½ cup lemon juice 1 T almond flour 50 g sesame seeds 75 g smoked paprika 1 t sea salt 1 t avocados 2, halved and stoned For the dressing, mix: soya sauce 2 T sesame oil 2 T rice vinegar 1 T palm sugar 1 T chilli flakes 1 t 1 Preheat the oven to 200°C and line a baking tray with greaseproof paper. 2 Pour the chickpea brine and lemon juice into a bowl and set aside. 3 Mix the almond flour, sesame seeds, paprika and salt in a separate bowl. 4 Peel the avocados and slice into thick wedges. Dip the avocado wedges into the brine, then into the almond-and-sesame…

FLIGHTS & VISAS Flights to Rome are relatively cheap from Johannesburg. I travelled with Ethiopian Airlines and landed a deal at R5 000 return. From Rome, catch a flight to Palermo on a regional airline such as Ryanair. South African passport-holders require a Schengen visa. GETTING AROUND Walking is best and there are plenty of bus routes, but they get full, particularly on weekends to and from the city’s closest beach, Mondello. I also advise a visit to quaint Cefalu nearby. Find train schedules and tickets at trenitalia.com. CURRENCY Euros, but on the whole I found Sicily to be far cheaper than Rome and Florence.…

SUNDAY SUPPER Tomato fish curry (page 71) Olive oil bread with Nutella and smoked salt (page 16) MIDWEEK DINNER Party chilli (page 46) White chocolate-and-macadamia fudge (page 85) PLANT-BASED LUNCHES Avocado pesto pasta (page 89) Sunshine dhal with coconut and cauliflower (page 71) BRUNCH French toast with pecan chunks (page 19) Orange almond cake (page 79)…

Inspired by the crown thrown into the sky by the Greek god of wine, Krone Borealis Cuvée Brut 2017 is a Chardonnay-led Méthode Cap Classique. It’s a hallmark of the Twee Jonge Gezellen wine estate in Tulbagh, where Chardonnay and Pinot Noir are harvested in the cool of the night and bottle-fermented in the estate’s underground cellar. The result? A distinctive biscuity flavour and seam of minerality that is a true expression of this unique terroir. The entire Krone MCC range is vintage-only. Pair it with oysters, ricotta and roasted tomato bruschetta, lime-dressed angelfish ceviche, creamy porcini risotto, or lemon-and-black pepper chicken kebabs for a summer to remember. HOW TO ENTER To subscribe to TASTE and be in the running for the prize, call 087 405 2005, SMS “Subs Tast”…

St John in London Fergus Henderson’s St John became famous for its nose-to-tail philosophy, but the chef’s approach to plating was also pioneering. “I love the simplicity of [the Italian] approach – just a rabbit leg on a plate, perhaps. A really good piece of meat. Deliciously minimal,” Henderson told The Independent. Think a slice of terrine with a pile of pickles, or a cured beef with beans. La Tête in Cape Town Chef Giles Edwards cut his teeth at St John in London and brought this style of food to SA. At La Tête on Bree Street you might get a whole mustardy cauliflower cheese in an ovenproof dish; liver, peas and bacon; or a perfect plate of warm madeleines, all served simply on white crockery. “For me, it’s…

I grew up in Soweto. It was just me, my gran, mom and sister. When it was a good day, we knew, because we would celebrate with food. I’d come back from school on a cold winter’s day and my gran would have made scones. From when I was 13, I was the designated chef at home. I left home at 16-and-a-half with R800. My mom was a single parent at the time, and that’s all she had, but I registered at Technikon SA. Then I entered a beauty pageant and won. I asked the dean’s office to give me a job instead of the prize. That’s how my journey started. Even now when I wake up sometimes I think I have been doing this! I feel like I’ve lived…

Whatever your current craving or the time of day, Woolworths has a delicious dairy drink with your name on it. Need a post-workout boost? The tasty double-cream berry trifle-flavoured drinking yoghurt will hit the spot. Breakfast on the run? Full-cream mango and chia cultured milk will keep you going. Something with a bit of a caffeine kick? Sip on cold-brew coffee mocha full-cream milk. Or how about an indulgent afternoon treat? We’ve got five words for you: full-cream salted caramel milkshake. Woolies’ flavourful dairy drinks are made with hormone-free Ayrshire milk and contain no added preservatives. woolworths.co.za…

She who runs, eats all the things. This has been my mantra since I started plodding, one foot in front of the other, over long distances. My trip to Berlin was designed to fulfill both my passions – I planned to run the Berlin Half Marathon and eat my way through the streets of the once divided city. I started running three years ago as one of the ambassadors for the Cape Town Marathon, and I’ve been running ever since. Something about appearing on MasterChef SA really reignited my competitive spirit and, in Berlin, my aim was to finish the race in under two hours. But first, food. I wore my salmon-pink takkies to Tim Raue’s eponymous two Michelin-star restaurant on Rudi-Dutschkestrasse. Yes, that Tim Raue, the controversial chef who…

1 Discover the best pizza outside Italy It’s said that pizza was invented in Italy but perfected in New York, and it’s hard to dispute this claim once you’ve ventured into three must-visit pizzerias in the Boerum Hill neighbourhood. Each one has its own unique way of making pizza and secrets such as the flour used, oven and cooking method: fire, gas, electricity or coal. Sottocasa The pizzas here are baked in a wood-burning oven from Naples and take precisely 90 seconds to cook. Made using 00 Italian flour, the bases rest for around 60 hours before they’re baked, resulting in a chewy crust with flavour that shines through when coupled with a sauce of fresh, crushed tomatoes and hand-torn fior di latte. 298 Atlantic Avenue; sottocasanyc.com Luzzo’s BK The…

THE ANYTIME, ANYWHERE MCC Silverthorn Green Man MCC Brut 2016 Producers John and Karen Loubser say this sparkling wine is a pure representation of their Robertson terroir, which you can experience in the crisp tartness and minerality. DRINK IT WITH Ceviche with a shaved fennel salad. THE ORIGINAL SPANISH FIZZ Codurniu cuvée Barcelona 1872 Cava Brut Rosé Non-vintage Cava is the name given to Spanish sparkling wines made using the Champagne method. The Cuvée Barcelona 1872 commemorates the year in which the first Cava was made in the Codorniu cellars. The traditional Cava grape, white Parellada, contributes pear and peach flavours, while Pinot Noir and Grenache add red berry fruitiness. DRINK IT WITH Tapas such as patatas bravas (potato wedges with a spicy aïoli), or even gazpacho. THE DESSERT-FRIENDLY MCC…

How to infuse your own gin 1. FIND YOUR BOTTLE – it should be fairly neutral and clean in flavour – and pick your botanical. It could be anything from fruit or spices to edible flowers. The ingredients you choose must work with the classic base botanicals in gin, which include juniper, coriander and angelica or cardamom. “My favourites are chocolate and berries,” says Hannetjie Kleinhans, a member of the team at Inverroche Distillery. Riekleigh Edwaren of Botanical Bar in Cape Town loves working with dry ingredients such as wormwood. 2. WASH THE INGREDIENTS if necessary and combine them with the gin in a large, sterile jar. Seal it well and leave to infuse. Most infusions will take three to seven days, but very strong flavours like chilli, vanilla and…

Hendrick’s is not your average gin. This premium spirit, known for its beautifully smooth finish, acquires its unique character thanks to the use of two different types of stills, which is rather unusual. Infused with rose and cucumber, Hendrick’s also derives fragrant complexity from botanicals such as chamomile, coriander and elderflower. It comes as no surprise that it works a charm in unusual cocktails, like this caffeine-spiked G&T. Call it the supersonic gin and tonic, and give it a try. Because life’s too short for boring cocktails. hendricksgin.com Serving suggestion Combine 50 ml Hendrick’s Gin, 1 t sugar syrup and 25 ml freshly brewed cooled espresso in a highball glass filled with ice. Top with tonic water, stir lightly, garnish with thinly sliced cucumber ribbons and serve. Not for Sale…

BERTUS Basson is a busy man. Together with his wife Mareli, he runs an award-winning fine-dining restaurant (Overture), a cult-favourite burger joint (De Vrije Burger), a fast-casual spot with possibly the best views of any such restaurant (The Deck at Overture), another wine-farm eatery (Bertus Basson at Spice Route), and a stellar small plates and wine bar (Spek & Bone). He’s hosted multiple television shows, produced a cookbook, with a second in the works, and is also father to a toddler, Theodore, Spek the pig, three dogs and seven chickens. But all this, apparently, is not enough to fill his days. Because, on 1 August, Bertus opened a sixth restaurant: Eike, a stone’s throw from Spek & Bone, on Stellenbosch’s iconic Dorp Street. Named for the university town’s other moniker,…

THE GEM AVOCADO (available in SA exclusively at Woolworths) got its name from the initials of University of California researcher Grey E. Martin, who selected the variety. IT’S A LARGE, late-season (November to January), pear-shaped avocado with creamy flesh and a subtle nutty, slightly buttery, flavour. HOW DO YOU KNOW IT’S RIPE? The dark green, gold-flecked skin turns black-purple when the fruit is ready to eat. Ripe avos can be stored at room temperature for 2–3 days (only fully ripe avocados should be stored in the fridge).…

This summer, take a flavour trip to the Mediterranean with simple summer platters of antipasti, substantial salads or tapas spreads, loaded with Woolies’ imported Italian and Spanish charcuterie. Take your weeknight dinner or party spread up a notch with Serrano or Parma ham, chorizo, salami, pancetta, speck and salami. And if you insist on cooking, punch up the flavour of your risotto or meaty braise by starting the process with diced pancetta or chorizo chunks. Umami alert! woolworths.co.za Serving suggestion Slice and blanch asparagus spears and arrange on a platter with a slice of sweet melon, goat’s cheese rolled in pink peppercorns and fresh rocket. Drizzle with a squeeze of lime juice and extra virgin olive oil. Top with plenty of Parma ham, speck and Serrano ham.…

Antico Caffè Spinnato This café is open late and has free wifi. Find top-notch, freshly made cannoli and pastries here. I also loved the lunches served from a big tray and paid for according to weight, with melanzane, pasta and pizza on offer. spinnato.it Antica Focacceria Francesco With humble beginnings in 1834, this eatery has all the typical streetfood on offer in a trendy setting. Grab what you want inside, pay and choose a table in the sunny square outside. anticafocacceria.it/en Il Siciliano Aperitivo hour begins at 7 pm. It normally costs €10 for a cocktail (make it an Aperol Spritz) and a brimming platter of snacks to go with it. ilsicilianopalermo.it Touring Cafe Beach Just beside Mondello Beach, this café has buckets of gelato and fresh savoury buns…

HEY, PESTO! Its name comes from the Genovese word pesta, which means to pound or crush and it adds vibrancy and flavour to just about anything – from pasta and burgers, to salads and sandwiches. It also doesn’t have to be made with basil, you can use any vegetable or herb that packs a flavour punch. Need ideas? Turn the page. THE BEST BASIL PESTO The key here is adding the basil right at the end so that it doesn’t lose its flavour or colour. Makes 1 cup EASY GREAT VALUE Preparation: 15 minutes pine nuts 80 g Parmesan 120 g, finely grated garlic 2 cloves, finely grated basil leaves 3 bunches extra virgin olive oil ¾ cup sea salt 1 t 1 Preheat the oven to 180°C. Toast the…