Innholdsfortegnelse for December 2018 i Woolworths TASTE

TO EVERYTHING THERE IS A SEASON – a time to plant, a time to pick, a time to weep, a time to laugh – a time to every purpose on Earth, to paraphrase Ecclesiastes. I’m not usually one to quote Bible verses, but right now, ’tis the season to wonder where the year went and why we only eat mince pies at Christmas. We eat hot cross buns all year, why not mince pies? That dizzy feeling that every day is happening in fast-forward becomes almost unbearable around the festive season as we all try to cram two months of work into four weeks while also making lists, buying gifts, planning menus, shopping, cooking and generally doing everything except what you’d really like to be doing – spending time with…

SPATCHCOCK YOUR BIRD Place the turkey on a board with the backbone facing up, then use a pair of poultry scissors to remove the backbone. Turn it over, press down forcefully to flatten it until you hear the breastbone crack. Spatchcocking the turkey means it will cook evenly and covering it in bacon keeps the meat moist, while the bacon fat makes the skin of the bird extra crispy. TRY DIFFERENT VEGGIES If you’re in the mood for vegetables (not everyone loves beans!), feel free to try asparagus or Tenderstem broccoli too, which you can simply blanch and toss with the almonds and pancetta (replace the pancetta with chopped streaky bacon if you like). CHAR YOUR ONIONS Slightly bitter, slightly sweet, slightly crunchy – these onion petals are the perfect…

Many people each doing one small thing can lead to big results, which is why Woolies, as part of its One Small Spoon campaign, has partnered with FoodFoward SA to help make a difference to food security in South Africa by providing 2.5 million meals. How can you do your bit to help make sure that everyone in the country has access to safe, nutritious food every day? Swipe your linked Woolworths or MySchool My Village My Planet card, or buy cause-related products in Woolworths stores between 5 November and 31 December 2018. To support the movement towards #zerohunger in South Africa visit woolworths.co.za/onesmallspoon .…

Warm gammon and crunchy apple salad Pan-fry 150 g cooked, sliced gammon in butter in a hot pan for 1 minute on each side until warmed through and slightly golden. To make the dressing, mash 1 t Dijon mustard, ½ garlic clove and ½ t sea salt to form a paste, slowly drizzle in 4 T olive oil and 1 T red wine vinegar while whisking, then add 1 t honey. Toss 70 g baby spinach, 10 g basil, 2 sliced red apples, 8 radishes and 80 g sugar snap peas with the salad dressing. Top with the warm gammon and 50 g shaved Parmesan and serve. Serves 4 Gammon-and-cabbage pie Preheat the oven to 180°C. Place ½ sliced cabbage in a pan with 1 T water. Cover and steam…

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 Woolies’ new rainbow cake: five layers of brightly coloured sponge (made with no azo dyes), layered with buttercream and covered in Swiss meringue buttercream and rainbow sprinkles. Yes please! woolworths.co.za R249.99…

Fancy something different to quench your thirst this summer? Woolworths’ kombucha is produced exactly as this fermented drink has been made for centuries. It’s a batch-brewed tea or coffee made using a SCOBY (symbiotic culture of bacteria and yeast), which consumes sugar and creates a tangy, slightly fizzy, gut-friendly drink with no added preservatives. woolworths.co.za…

Opposite, clockwise from bottom left: David Jones Ella crystal wine glass (R180); David Jones Premium Collection Sophie crystal flute glass (R180); David Jones Premium Collection gold cutlery set 4-piece (R399); David Jones Premium Collection Verona dinner plate (R180); David Jones Premium Collection Verona side plate (R160); David Jones Premium Collection Damask side plate (R160); red poinsettia (R89.99); speciality poinsettia majestic pink (R89.99); florist tulips in red (R99.99) Above: David Jones Premium Collection Verona tea cup and saucer (R190).…

When I was growing up in Dublin in the sixties and seventies in a family of four children, we didn’t have much spare money for luxuries. It was a case of first up, best dressed. But my parents always made Christmas a special time of the year for all of us. We knew Christmas was getting closer when the turkey took up residence in the bathtub and crates of bottled Guinness and soft drinks appeared in the garage. Whiskey and big tins of fancy biscuits for visitors appeared in the cupboards, the posh crockery was taken out and dusted off, and our Sunday clothes came out – no matter which day of the week Christmas fell on. For us kids, Christmas Eve meant a traditional family trip to Rathmines, which…

SAINT, David Higgs and Gary Kyriacou’s new Sandton restaurant, is Italian food’s Alice in Wonderland moment: a broken-down puzzle of traditional ingredients, reassembled with quirky, curious twists, served under a digital “fresco” projected on the vaulted ceilings and alongside a three-dimensional mural of a deconstructed Renaissance colossus. It’s pure Sandton, and it’s rather genius – the flash-casual younger brother of its upmarket big-sister restaurant, Marble. Where Marble is calm, quiet, and intimate, Saint is in your face, noticeably more fast-paced, taking its cue from the surrounding financial district. Together the bar and restaurant stretch over 1 000 m2 and seat up to 230 guests. David and Gary call it pazzo Italiano. “Crazy” Italian. And there’s already a three-week waiting list for a table. “We had the concept for Saint before…

STAY DRY Initiatives such as OcSober and Dry January have inspired a growing number of people to reduce their alcohol intake. The result? A whole new range of drinks to explore. Even top local restaurants are fully on board – Restaurant Mosaic outside Pretoria offers a non-alcoholic drinks pairing featuring juices and consommés, and at The Test Kitchen in Cape Town you can opt to pair teas with the tasting menu. Turn the page for your at-home, alcohol-free drinks inspiration.…

THE ONE FOR ANYTIME EASY DRINKING De Wetshof Limestone Hill Chardonnay “This wine is all about the lime – zesty and fresh with lots of flavour. I’ll definitely have plenty of it at the poolside these holidays.” – Tawanda Marume, independent sommelier THE ONE FOR ALL YOUR HOLIDAY BRAAIS Creation Grenache “I can’t remember the last time I developed an emotional connection to a local, cool-climate, single-vineyard Grenache. Until I stumbled upon this complete game-changer from the Hemel-en-Aarde wine region. Its freshness and medium body makes it ideal for varied foods … and solo quaffing!” – Lloyd Jusa, The Saxon head sommelier THE ONE TO GET THE PARTY STARTED Ken Forrester Viognier “It’s something different that most people probably haven’t tried – a beautifully crafted wine from one of South…

CHEAT’S ALMOND CHURROS Makes 10 EASY GREAT VALUE Preparation: 20 minutes Baking: 10–12 minutes almond flour 250 g icing sugar 280 g, sifted free-range egg whites 2 flaked almonds, for sprinkling light brown sugar, for sprinkling honey 4 T, warmed caramel, for serving 1 Preheat the oven to 180°C. Combine the almond flour and icing sugar in a bowl and stir in the egg whites. 2 Line a baking tray with baking paper. Using a piping bag with a fluted nozzle, pipe the mixture onto the tray into long churroslike shapes. 3 Sprinkle with the flaked almonds and brown sugar and bake for 12 minutes, or until lightly golden. Remove from the oven and brush with the honey. Dunk into caramel to serve. WHEAT- AND GLUTEN-FREE “ FOR LAST-MINUTE DRINKS…

MINI ASIAN BURGERS Serves 6 EASY GREAT VALUE  Preparation: 40 minutes Cooking: 25 minutes For the burger patties: pork mince 500 g garlic 2 large cloves, minced ginger 2 t finely grated coriander 10 g, stems removed and some chopped miso paste 3 T soya sauce 2 T breadcrumbs 30 g sesame oil 3 T, for frying For the buns: Woolworths Barrettsridge garlic-and-herb beer bread 1 x 450 g packet beer 1 x 330 ml can free-range egg 1, beaten black sesame seeds, for sprinkling butter 45 g thyme 2 t chopped white and brown shimeiji mushrooms 100 g, wiped and large ones halved smoked salt and freshly ground black pepper, to taste coriander 1 T chopped sriracha sauce 1 T good-quality mayonnaise 4 T soya sauce 1 t medium…

ALLSPICE is a tropical spice with the warm and fragrant aroma of cinnamon, cloves and nutmeg. The ground version is used in breads, pies and puddings, while whole allspice is used in turkey brines and mulled wine. Pair it with: Asparagus, beetroot, carrot, coffee, ham, lamb, sweet potato, turkey. CINNAMON, from the inner bark of several species of the Cinnamomum genus, is used as an aromatic condiment in sweet and savoury dishes, bakes and teas. Pair it with: Apple, banana, blackberry, blueberry, carrot, date, orange, plum. GINGER in dried, ground form, is a star ingredient in festive bakes, but the fresh version of this root packs tons of warm, pungent flavour that works well with meat and vegetables, stir-fries, soups, marinades, sauces and curries. Pair it with: Apricot, banana, beef,…

THE GRAVY TRAIN Christmas wouldn't be Christmas without gravy, and it’s not as difficult to make as your mom made it out to be. The secret lies in building flavour, so get roasting! Turn the page to make the best gravy of your life. TURKEY GRAVY Serves 8 EASY GREAT VALUE  Preparation: 15 minutes Cooking: 20 minutes white wine ½ cup (optional) tomato paste 2 T cake flour 2–3 T 1 After cooking the turkey, the roasting pan should contain rendered fat and juices. 2 Place the roasting pan over a medium heat, then stir through the wine and tomato paste. Once most of the wine has reduced, add the flour and mix. Cook for 1 minute, then add hot water, stirring continually. Simmer for 10 minutes, adding more water…

Q: Which dish gets you A: DIKUKU LE GEMER – SCONES AND GINGER BEER always remind me of family celebrations and my favourite aunt in particular. We always eat scones and drink ginger beer the day before a big event, when all the women gather to make the umqombothi and peel and chop the vegetables for the big occasion. My aunt will have the same carrot in her hand for at least three hours – sharing the latest (and heavily embellished) story from her exciting life. As we hang on to her every word, the pile of veggies becomes smaller and smaller. Between her and the scones and ginger beer we couldn’t be more entertained, and the chore is done that much quicker.” @thelazymakoti Visit…

HOLIDAY HINT DEC 19 Still need to stock up on wine for the holidays? Get on that app! Pick and choose from the wide range of exclusive wines and bubbles and have them delivered straight to your door. No lugging around heavy bottles for us! What’s more: online orders (in Gauteng and the Western Cape) qualify for 10% off if you buy by the case. Win-win, really. EASY DOES IT Who wants to spend the whole holiday in the kitchen? We don’t. This December, buy yourself some downtime by dabbling in a little PIY – plate it yourself. Be it delicious smoked trout or a Norgewian salmon side that just needs to be heated, or the ultimate cheeseboard (with all the trimmings), give yourself permission to take it easy. But…

TUNE INTO TASTETUBE Fancy a peek into the TASTE kitchen? Head to TASTE’s social media channels to watch videos from our brand-new TASTETube channel! Watch as TASTE’s editors cook up a storm with special guests, share their tricks of the trade, and see what goes on behind the scenes – disasters and all! Catch all the action on YouTube, Facebook and Instagram now. WATCH SIBA MTONGANA WHIP UP THIS MAGNIFICENT CREATION ON TASTETUBE! FRIENDS ARE COMING OVER FOR DINNER. WHAT’S YOUR GO-TO DESSERT? Ready-made pudding from the shops (thanks Woolies!) 24% A cold dessert such as ice cream 11% A warm pudding that I whip up myself 56% I ask my guests to bring dessert 5% Nothing, we don’t eat dessert 4% STAY CONNECTED! Are you signed up for our…

WELCOME DRINKS Brown sugar, orange and smoked salt pecans Cheeseboard with Parmesan and cranberry biscuits Pear-and-litchi mocktail STARTERS Beetroot gravadlax wreath with caper gribiche Mozzarella, poached leek, fennel and citrus salad SIDES Baby marrow tart Duck-fat-roasted triple-cooked potatoes with mint butter Greens, pancetta and smoked almond salad with garlic aïoli Pear and celeriac in horseradish cream MAINS Mushroom, hazelnut and leek-stuffed spiced rack of lamb with charred onion petals Roast gammon glazed with soft-eating nectarines, apricots and verjuice Spatchcock bacon-and-Brussels sprout confetti turkey with gravy TO END / COFFEE Florentine and brown butter ice-cream sandwiches Easy gingerbread Christmas trees Gooey meringue wreath…

GINGERBREAD GIANTS The new bauble  Cape Town bakery Jason Bakery (@jasonbakerycpt) has a reputation for crazy creations. This Christmas Jason and his team are making spiced dulce de leche and cashew rusks, stollen, Grandma Bab’s seven-month-matured Christmas cake truffles and these beautiful chocolate cookies for the tree. The new mince pie Self-taught Canadian baker Helen Nugent spends all her free time creating art from the humble pie. Her blog, pieeyedgirl.com, and Instagram feed (@batterednbaked) catalogue her creations, from this masterful “ugly Christmas sweater pie” to pies wreathed in poinsettia and holly, or strung with Christmas lights. Buttercream blooms London-based cake studio Editta Cakes bakes to order, whipping up cakes in glorious flavours such as Earl Grey and dark chocolate ganache, all beautifully decorated with piped buttercream flowers. This Christmas, pâtissier…

A cold, crisp Sauvignon Blanc on a balmy day is summer in a glass. And Durbanville Hills’ Sauvignon Blanc does the season justice. The Durbanville area is one of the coolest wine regions in the Cape, thanks to the sea air that drifts in from False Bay. These conditions are ideal for slow ripening of the grapes, giving rise to a Sauvignon Blanc with intense character, abundant flavours of citrus, winter melon and tropical fruits, as well as a touch of minerality. durbanvillehills.co.za Not for Sale to Persons Under the Age of 18…

Come here often? I do! It feels like home. I love Karen Dudley – her energy just imbues the whole thing – her vibrant, loving beautifulness. Sometimes I come here because I want to feel nurtured. Sometimes I just want to have fun. I did a show here recently – about 100 people on benches – it was beautiful. What’s your order? Often just the three- or five-plate salads. Sometimes I want a Love Sandwich. And I love the World Peace Brownies. Tell us about cooking: can you do it? I don’t cook much but I’ve got this chicken potjie that I learnt from Justin Bonello. I like his cookbooks. I used to make a Hungarian dish called töltött káposzta – a cabbage dish. And rakott krumpli – layered potatoes…

FOR THE SLOW-COOKER ENTHUSIAST: Cook Slow by Dean Edwards (Hamlyn) 90 easy ideas for slow-cookers – with versions for normal ovens, too. FOR THE FRIEND WHO MISSES KASI CUISINE: The Lazy Makoti’s Guide to the Kitchen by Mogau Seshoene (Quivertree) Think kumbul’ekhaya classics, easy weekend eats and smart ideas with leftovers from the least lazy woman we know. FOR THE ENTERTAINER: Set A Table by Karen Dudley (Jacana) Recipes for entertaining from Woodstock restaurant The Kitchen’s charming chef. FOR THE GLUTEN-INTOLERANT GUY OR GAL: Gluten-Free Naturally by Caroline Byron (Octopus Books) Loved one missing pasta and cake? Give them 101 gluten-free recipes for gluten-free food that doesn’t feel…

Every year I buy Christmas stollen. It’s as if, come December, my very being craves the tastes of citrus, cardamom and almondy marzipan. It’s my connection to two German-speaking women I have loved and admired. I met Dorothea met I was 22 and she was 78. I was studying German in Munich during the winter and had been told to contact this friend of my godmother’s mother. I had no interest in doing so because I was young and wanted to be wild, and visiting someone’s 70-something friend was not exactly how I’d imagined I would spend those snowy Bavarian evenings. But Dorothea tracked me down and insisted I visit. I capitulated. And so began one of my loveliest friendships. It was an unlikely friendship, one that transcended age and…

This year, Woolworths has delicious and innovative new poultry dishes to bring flair to your Christmas table. There’s free-range duck stuffed with mushroom and truffles, free-range whole duck with Chinese five spice and, in a truly festive twist: a duck-and-cherry wreath, consisting of shredded free-range duck with cherries, star anise and apricot, enrobed in handmade puff pastry. If you’re partial to turkey, there’s also a turkey roulade with cranberry-and-apple stuffing with a sweet cranberry glaze. Serve these dishes with ripe red cherries, fresh herbs and nutty quinoa for a refreshingly different holiday feast. woolworths.co.za Serving suggestions Cook the turkey roulade and cherry duck wreath pie according to package instructions. Serve the duck pie with cherries and microherbs and the turkey roulade with caramelised apples, stewed cranberries, rosemary, sage, and red-and-white…

The secret to your best-ever holiday feast is all in the details – the perfect sticky glaze for your roast, the tastiest stuffing for your bird, and gravy that tastes the way your mother used to make it. Woolworths has all the finishing touches with its range of easy-to-prepare stuffings, glazes and gravies. From a spiced pineapple shimmer glaze that’s perfect for gammon and a crazy-good basil, olive and tomato stuffing, to a new chicken gravy that’s begging for double-roasted potatoes, Woolies has you covered this festive season. woolworths.co.za Serving suggestions Prepare Woolworths’ tomato-and-basil stuffing according to package instructions. Fill the cavity of a whole free-range chicken with the stuffing and roast, basting the chicken with Woolworths’ shimmer honey-and-ginger glaze as it cooks. Serve warm with roast potatoes, red onions,…

There are few local desserts as iconic as a traditional milk tart – and now you can enjoy your favourite flavours in a glass! Tant ’ Sannie se Melktert is a delicious liqueur made using Tant ’ Sannie’s traditional milk tart recipe. It ’s basically pudding in a glass and best enjoyed as a shooter, dusted with cinnamon, or neat over ice. It ’s a great cooking ingredient too, particularly for desserts like these choc brownie and milk tart cheesecake trifles… tantsannie.co.za Serving suggestion Soften 250 g cream cheese and mix with 2 cups whipped cream. Sift in 70 g icing sugar and fold through 4 T Tant’ Sannie se Melktert liqueur (add a bit more if you like). Crumble chocolate brownies into individual glasses, layer with the cream cheese…

Americans say “cookies”, we say “biscuits”, but there is a real difference – biscuits can be snapped in half, whereas a cookie is softer, chewier and bendier. But don’t take it from us, take it from Christina Tosi, the baking world’s Willy Wonka, whose famous creations include the Compost Cookie (chocolate, oats, potato chips and pretzels) cornflake marshmallow cookies, blueberry and cream cookies (with milk crumbs) and a gluten-free choc-chip cookie sweetened with coconut and pineapple. milkbarstore.com Her favourite way to eat cookies? Straight out of the oven or microwaved for a few seconds if they need it. Then, if they’re a day or two old, she’ll dunk them in milk and after day three, she crumbles them to serve with plain yoghurt or crush into a milkshake. Pure cookie…

– I enjoy feeding people good food! The kitchen is my space and I enjoy spending time there. It’s never a small group, but I’m not intimidated because I come from a big family and I was always the resident cook at home when I was growing up. These are my top survival tips for entertaining in the December holidays. 1. Plan ahead, Fred! I’ve hosted children’s birthday parties, my in-laws, friends, church gatherings, even my husband Brian’s friends who arrive unannounced – so I know that planning is key (though I can wing it for last-minute gatherings). I usually plan the menu at least a week or two in advance, especially around Christmas. I’ve been stung by that before! I once decided not to entertain and then, at the…

MUSSEL CURRY “Fresh is always best, and I love going musseling on the West Coast. This curry sauce is fantastic – perfect to make in large batches and freeze.” Serves 2 EASY GREAT VALUE  Preparation: 15 minutes Cooking: 20 minutes For the curry sauce: vegetable oil a splash large onions 4, chopped garlic 8 cloves, finely chopped chillies 4, seeded and chopped ginger 20 g, chopped salt 1 T sugar 1 T turmeric 4 t paprika 2 t masala spice 2 t medium curry powder 4 t coconut milk 4 x 400 g cans fresh coriander 30 g curry sauce 1½ cups mussels 700 g, cleaned salt, to taste lemon juice a squeeze fresh coriander, to garnish radish, thinly sliced, to garnish 1 To make the curry sauce, slowly sweat…

Pronounced “sal-suh-fee”, salsify is a root vegetable that’s been Ryan’s favourite ingredient ever since he cooked with it in London. “I think it tastes like Jerusalem artichoke on steroids,” he says. “It’s an heirloom vegetable and takes a very long time to grow. It’s quite unknown, but has a strong history behind it, so it’s quite fitting for this space.” Although salsify is not commercially available in South Africa, Ryan has found a supplier to grow it for him and says diners will soon see what all the fuss is about. His favourite way to eat it? Cooked sous vide, then pan-fried in beurre noisette with a bit of thyme.…

If you have 1 hour: Simmer gently over a moderate heat, which will concentrate the flavour. If you have 30 minutes: Brown another roux and whisk your too-thin gravy into that. About 1 T each butter and flour will thicken 1 cup stock. If you have 10 minutes: Work 2 T room-temperature butter into an equal volume of flour until it forms a smooth paste. Whisk into the gravy a little at a time, letting the gravy boil gently between additions, until thickened. If you have 1 minute: Mix 1 T each cornflour and water to form a smooth liquid. Whisk into the gravy and boil a few seconds to activate the starch. Repeat as required.…

Laguiole (pronounced lah-yole ) is a traditionally styled French knife that comes from the central Aubrac region of France. Originally made by the shepherds who lived around the medieval city of Thiers, the knives were – and still are – famous for being of the highest quality. Today, Jean Dubost Laguiole is a fourth-generation, family-owned manufacturer located near Thiers, and is recognised as a Living Heritage Company (EPV) for preserving the authentic Laguiole craftsmanship. Transform your table with French flair. Available at selected Woolworths stores.…

HOLIDAY HINT DEC 22 It’s midsummer's day! Why not celebrate the longest day of the year by hosting a proper picnic? Keep it low on effort. Stock up on goodies including pâtés, cheese, olives, nuts, seasonal fruit such as nectarines and berries, and a crusty French baguette. Add cold Spanish and Italian meats (no MSG here!) for a bit of backbone. Ta dah! A moveable feast of your own. THE WOOLIES WAY COOK YOUR MEATY MAIN IN THE WEBER FOR SMOKY DEPTH . HOLIDAY HINT DEC 23 Not every day of the holiday can (or should) be a big blow-out party. Every once in a while you need a hint of moderation. Luckily, there’s no need to forsake a refreshing drink. Woolworths boasts a wide range of sparkling fruit-flavoured waters,…

Clarins’ Double Serum contains two serums in one, mimicking the skin’s own oil-and-water cellular function. To develop the eighth generation of this iconic product, researchers conducted groundbreaking studies in cell communication and examined hundreds of plant extracts to understand their effect on skin. The result is a formula that stimulates cellular communication, featuring nine organic ingredients – including the star ingredient, turmeric root. Avocado, oats, banana, cocoa, goji berries, kiwi fruit and quinoa are also part of the magic. THE PRIZE: Ten lucky readers will each win a 50 ml bottle of Clarins Double Serum, valued at R1 250. TO ENTER: Visit taste.co.za, or turn to page 124 for SMS entry instructions. QUESTION: What is the star ingredient in Clarins’ Double Serum? KEYWORD: Clarins…

ONE WEEK BEFORE Make the brown sugar, orange and smoked salt pecans, as well as the Parmesan-and-cranberry biscuits, and store them in separate airtight containers. TWO DAYS BEFORE Bake the easy gingerbread Christmas trees and store them in an airtight container. Stand them upright in sifted icing sugar on Christmas morning. Make the brown butter ice cream and Florentines for the ice-cream sandwiches. Store the Florentines in an airtight container. Here’s a pro tip: if they do happen to go soggy, crisp them up on the day by baking them at 180°C for five minutes. Make the aïoli for the greens, pancetta and smoked almond salad. THE DAY BEFORE Make the stuffing for the lamb and stuff the lamb rack before trussing it and storing it in the fridge. Make…

Handcrafted strawberry-flavoured candy cane Hang these candy-striped beauties from your tree, or try Siba Mtongana’s candy cane dessert: top shortbread with custard, sliced strawberries, pomegranate rubies and crushed candy canes. (Find the recipe at taste.co.za.) Candy-coated choc baubles With baubles like these, you’ll want to dismantle the tree early. Our advice: position them on the upper branches of the tree, out of reach of kids and pets. Mini hollow milk chocolate reindeer nose The real Rudolph might be busy delivering gifts, but this handsome fellow is available as a quirky cake topper and stocking filler. Milk chocolate balls Made with sustainably sourced, UTZ Certified cocoa, these shining chocolate balls will look great scattered down the centre of your festive table as an edible table-runner. A selection of oat and chocchip…

I started cooking out of self-defence. My mother was the world’s worst cook. The first thing I made was a cheese fondue when I was five-and-a-half. My mother had a party and everybody said: “Wow!” You get so much positive reinforcement that no matter what you make, people will tell you it’s great and it never occurs to you that you could make a mistake. Then you become a good cook. When Gourmet magazine closed, I was devastated. It was totally unexpected. I felt like I’d let both my staff and the audience down. My cookbook, My Kitchen Year: 136 Recipes That Saved My Life (Random House) was the result. The only thing that got me through that period was cooking. I realised that I had…

Owner Faheem Valley says the recipe is a fairly classic banana bread with pecan nuts and only “the finest bananas”. The banana bread is freshly baked every morning and toasted slightly in the oven before being served with a single edible flower and a dusting of icing sugar. Also try one of the popular all-day breakfasts – think Turkish scrambled eggs or avo on homemade toast – or one of the pizzas. Kirti Kamal of Gourmet Girls helped the team to dream up a menu to pair with Khuluma’s excellent coffee: a specially created blend of Ethiopian Sidamo and Indonesian Mandheling, developed by the team at Wingman Coffee. The espresso butter adds a wonderful bitter counterpoint to the sweet banana bread. It’s made by whipping butter with a shot of…

“People are always asking me for ideas for their dinner party table decoration,” says Heike Hayward of floral design agency Fleur le Cordeur. “Woolies has stunning flowers and produce, but people don’t always know what to do with them.” Which is how our brand-new series “Table Talk” came to be. To inspire people to be creative and put more thought into their tables for special occasions, Heike offered to create floral installations and table settings for TASTE, themed according to our favourite occasions, starting with Christmas, naturally. For her first table, Heike used a combination of potted poinsettias for tradition, gold cutlery and scarlet tulips for glamour, and raspberries and vine tomatoes for fun. “You really can combine crazy things,” says Heike, “you don’t have to resort to plopping a…

Makes 20 squares A LITTLE EFFORT GREAT VALUE  Preparation: 30 minutes Baking: 35 minutes caster sugar 175 g butter 75 g full-cream cream cheese 125 g orange essence ¼ t (optional) Clementine or naartjie zest 1 t mixed spice ¾ t cardamom ¾ t free-range egg 1 ground almonds 100 g dried cranberries 50 g pistachios 100 g, roughly chopped cake flour 250 g baking powder 1 t glacé oranges 50 g, chopped glacé apricots 30 g, chopped (this may have been overkill, but I liked it) marzipan 200 g, cut into small pieces butter 45 g, melted icing sugar 45 g 1 Preheat the oven to 180°C. Beat the caster sugar, butter, cream cheese, orange essence, zest and spices until smooth. 2 Beat in the egg, then stir in…

No cheeseboard or platter is complete without a delicious wedge of mature cheese. The range at Woolworths includes a 10- and 20-month matured Gouda (the 10-month is the South African Championship’s Dairy Product of the Year for the second time), a 12- and 18-month matured Cheddar, and a delicious 20-month matured Scottish Cheddar. They’re all exclusive to Woolworths and pair perfectly with blueberries and nectarines, as well as preserves such as onion marmalade or melon preserve, for a piquant contrast. woolworths.co.za…

CORDIALS AND SYRUPS, readymade and home-made, are a must for adding refreshing flavour to sparkling water this summer. Try Woolies’ elderflower-flavoured syrup, or make your own raspberry cordial using 400 g raspberries and 240 g caster sugar. Boil for 3–4 minutes, then strain. Serve with loads of ice, sparkling water and a sprig of mint. KOMBUCHA is not completely alcohol-free, though commercially sold versions generally contain only trace amounts. The flavour is similar to cider but it’s also available in many delicious flavours. Try Woolies’ batch-brewed kombucha made with beetroot juice and rooibos tea, and sparkling raspberry and Ceylon.…

GERMAN LEBKUCHEN Traditional ingredients for these round, spicy treats include aniseed, coriander, cloves, ginger, cardamom and allspice, as well as nuts or candied fruit. ITALIAN STRUFFOLI are Neapolitan deep-fried dough balls mixed with honey and other ingredients. These crunchy-on-the-outside, light-on-the-inside treats are usually served at Christmas time and can be eaten warm. MALAWAIAN MBATATA are sweet potato cookies studded with raisins – delicious on your breakfast table or in your holiday gift tin. Make a double batch from the start – you won’t regret it. MALTESE LEMON CHRISTMAS COOKIES A festive-season classic, they’re thin, crunchy, and a little flaky, with a strong aroma of lemon and vanilla. NORWEGIAN KRUMKAKE are more waffle than cookie. They’re cooked on a…

SPICED HOLIDAY PANFORTE Serves 10 A LITTLE EFFORT GREAT VALUE Preparation: 15 minutes Cooking: 40 minutes cocoa powder 5 T, plus extra for dusting blanched hazelnuts 300 g flour 90 g Woolworths preserved ginger 100 g, chopped dried cranberries 170 g ground cinnamon 1 t ground ginger 2 t ground black pepper 1½ t ground nutmeg ½ t dark chocolate 80 g, broken into pieces sugar 200 g honey ¾ cup 1 Preheat the oven to 160°C, grease a 20–25 cm cake tin with cooking spray, then dust with cocoa. 2 In a large mixing bowl, combine the cocoa powder, hazelnuts, flour, ginger, cranberries, cinnamon, ginger, black pepper and nutmeg and rub together until all the ingredients are combined. 3 Melt the chocolate in a bowl over simmering water. 4…

SOUTHERN-STYLE BRAISED KALE AND HAM A great way to use up any leftover gammon for a Family Day brunch. Serves 6 EASY GREAT VALUE  Preparation: 20 minutes Cooking: 40 minutes kale 350 g, stalks removed large onion 1, finely diced olive oil 6 T garlic 3 cloves, grated chicken stock 1 cup cooked smoked ham or gammon 500 g, diced sea salt and freshly ground black pepper, to taste red wine vinegar 1 T free-range eggs, poached, for serving (optional) 1 Wash the kale well and drain in a colander. In a large saucepan, gently cook the onion in 3–4 T oil for a few minutes until softened. Stir in the garlic. 2 Add 2 T oil, the kale and ½ cup stock. Cover and cook, stirring occasionally, for about…

If the curved walls of the Roundhouse could talk…The building started out as a guard house and battery in the 1780s. In 1814, it was refurbished as a hunting lodge (there was plenty of game in the surrounding forest back then) for Lord Charles Somerset. Since then, the building has been a private residence, a hotel (look out for the scribbles on the windows where women would write with their diamond rings after being proposed to) and tea room. In 2008, Chef PJ Vadas stepped in as head chef at the then newly reopened The Roundhouse Restaurant, and was later joined by Eric Bulpitt as co-head chef, seeing the two rake in several awards. Chef Dylan Laity was the last to head up the fine-dining establishment.…

Made with fresh cream and chicken stock and delicious served with roast chicken, turkey or lamb, with seasonal festive vegetables and crispy potatoes roasted in duck fat. R42.99 for 500 ml. A home-style brown gravy made with slow-roasted onions, mushrooms and garlic. Delicious served with roast beef, lamb or pork. R26.99 for 200 ml. Made with free-range liquid chicken stock, vegetables and herbs. Serve with roast chicken or turkey. R39.99 for 250 ml.…

CLASSIC FAVOURITES What makes the traditional Christmas table so special? It’s the chance to celebrate and indulge in old favourites – golden roast chicken with crispy skin, pale green Brussels sprouts, a luscious peppercorn sauce for that beautiful cut of beef. Set the tone with gleaming stemware, elegant cloth napkins and old-fashioned Christmas crackers and you’ve got all the makings of a memorable feast. THE WOOLIES WAY NOTHING SAYS OLD -SCHOOL CHRISTMAS LIKE A BOWL OF SPROUTS! HOLIDAY HINT DEC 15 The school year’s done, the office is quiet – silly season is officially on. Gear up for the holidays by keeping some ready meals in the fridge for the kids (lasagne, mac ’n cheese, and a big chicken pie are all crowd-pleasers). For a grown-up bite, our range of…