Innholdsfortegnelse for January - February 2019 i Woolworths TASTE

A good way to bring your budget back on track in the new year is to look for food that’s gentle on the pocket. South African pork is one of the most affordable options out there and incredibly versatile, too. A leg of pork roasted slowly in the oven can go a long way towards a variety of meals – pull the pork and use it to make lasagne, or the filling for spicy tacos, or add it to your next stir-fry. Roast some over the weekend and enjoy the benefits all week long. Talk about a good return on your investment. tastyhealthymodernmeat.co.za Serving suggestion Mix 2 T paprika, 1 T garlic flakes, 1 T brown sugar, 1 T hot English mustard powder, 3 T sea salt and rub all…

One of the joys of subscribing to TASTE is that after reading the current issue (which I usually do by the middle of the month) I dig out one of the back issues and page through a lot of the recipes that I’ve either forgotten or didn’t take my fancy at the time. One of these was in the June 2018 issue, Phillippa Cheifitz’s Middle Eastern orange cake with spiced syrup on page 90. This easy-to-make cake is absolutely delicious. I’ve made it three times and totally wowed my guests. Thank you, TASTE. THE WRITER OF THIS MONTH’S WINNING LETTER WILL RECEIVE three bottles of Bosman Family Vineyards’ very popular Bosman Adama red blend and three bottles of Bosman Woolworths Chenin Blanc, presented in a beautiful Bosman Wine Club case,…

Prosecco is booming around the world. Join the party with the Bottega Metallics Collection – the perfect bubbly for a summer celebration. Fish or poultry on the menu? Pop the gold-plated bottle: Bottega Prosecco Gold. This Italian Prosecco boasts a fine bubble, floral and fruity aromas and scents of Golden Delicious apples, Williams pears, and lily of the valley flowers. The Bottega White Gold Venezia DOC is a fresh and elegant way to start a meal and pairs beautifully with seafood risotto. Ready for pud? Crack open the rose-gold metallic bottle: Bottega Il Vino Dell’Amore Petalo Pink Manzoni Moscato rosé. It’s characterised by a fruity, off-dry taste and has a fresh, intense and delicate nose with hints of rose, raspberry and spice. *Offer limited to SA; ends 24 February 2019.…

OMELETTE FIVE WAYS Adapt this recipe using the five options below. Serves 1 EASY GREAT VALUE Preparation: 15 minutes Cooking: 5 minutes medium free-range eggs 2–3 butter 3 T, cubed 1 Whisk the eggs. 2 In a medium non-stick pan, melt the butter over a low heat, then increase the heat to medium-high and pour in the egg. 3 Gently push the edges of the omelette in using a spatula so that the uncooked egg runs onto the hot surface of the pan. Cook for 7 minutes, then add the toppings. When the omelette looks 70% cooked, fold and remove from the pan. If you’re using an ovenproof pan, bake the omelette in the oven at 180°C for 2 minutes. CARB-CONSCIOUS, WHEAT- AND GLUTEN-FREE, DAIRY-FREE Creamy corn, bacon and mushroom…

The styling: “Be brave and natural. If you want to get into the industry, find a photographer’s assistant – someone else starting out – and play with affordable dishes like toasted cheese, so that you can learn and build up a portfolio. And always have a bowl of iced water next to you to refresh the dish. I never put dry herbs on a plate, always dip them first.” – Abigail Donnelly, TASTE food director “Always shoot in natural light and with the freshest, most deliciously vibrant produce you can find.” – Jacqueline Burgess, TASTE multimedia food stylist “Always start with the simplest layout possible and add garnishes and other elements with each shot. It’s much easier to add than to take away, especially when things are prone to melting…

Butternut with Thai peanut sauce and coriander rice Quarter 1 x 1 kg butternut lengthways. Steam until tender, about 15–20 minutes. Season lightly. To make the Thai peanut sauce, simmer ½ cup smooth peanut butter, 1 cup coconut milk, 1 T Thai curry paste, 1 T fresh lime juice, and 1 t brown sugar in a saucepan for a few minutes, whisking until smooth. Season with salt. To make the coriander rice, soak 200 g jasmine rice for 20 minutes. Drain and turn into a small saucepan and add 1½ cups water. Bring to a bubble, then cover tightly and reduce the heat. Simmer for 10 minutes. Turn off the heat and allow to stand for 5 minutes. Fluff up with a fork and mix in 3–4 T chopped coriander.…

When I was growing up, my granny and my mom were the cooks. I still say that my granny is the best cook in the world. She made these crazy chicken livers – with a lot of chilli – spicy and so moreish. I’m blessed to have eaten in one- and two-star restaurants in America and London, but my granny’s overcooked veggies are still the best. Originally I wanted to be a dentist. But I took a gap year after school. I worked as a waiter in restaurants in the UK and I saw what a good meal can do. Then it became two gap years. Then I wanted to study cheffing. My mate told me that Cape Town has a dope food scene, and that Silwood is the best…

For the florals, combine a variety of Woolworths orchids (from R149.99) with seasonal fynbos. The roses are: Rose & Snap bouquet (R120), speciality roses in Sorbet Avalanche and Ace Pink (from R109.99 for 10 stems). The crockery includes Country Road’s Tapas dinner plates (in faded pink, pale grey or matt black, R448.99 for 4) and Country Road’s Tapas side plates (in faded pink, pale grey or matt black, R399 for 4). The cutlery is Country Road’s Nolan Graphite 16-piece cutlery set (R1 399). The glasses are David Jones’ Premium Collection Ella whisky tumbler (R180) and Studio.W crystal wine glass (R250 for 4). Napery: Holestitch cotton tablecloth in white (R499.99) and cotton chambray napkins (R140 for 6).…

THE VENUE: Guga S’Thebe Arts and Culture Centre, Washington Street, Langa, Cape Town. THE HOSTS: The Black Cellar Club. Founded two years ago, BLACC sees sommeliers and wine stewards working to bring local wines and spirits to the greater population of African people. THE EVENT: BLACC’s inaugural premium wine and spirits festival, BLACC Fest X Langa, 10–11 November 2018. THE FOOD: Streetfood by Langaborn chef Ntlalo Jordan of Jordan’s Way of Cooking, and Stanton Hendricks and Ryan Brand of Boulevard 82. THE MUSIC: DJ Fosta, DJ Sebs and the Abavuki Marimba Band. THE WINE: Top reds, whites and bubblies from big names including Jordan and Steenberg, to newcomers Mosi and Kumusha. WHAT’S NEXT? Keep an eye on @BLACCSA on Facebook for dates for the Jozi festival in May.…

Just saying the word “cabbage” can make a person’s spine tingle. Dismal associations come flooding in. That dreaded cabbage soup diet of the 80s, the pungent smell of a boarding school dining hall, even the whiff of a really bad… No, cabbage isn’t altogether sexy, but it’s about to be, trust me! It’s no real surprise that food trends (or movements) are often driven by what’s happening in the greater zeitgeist. Think of issues surrounding climate change, food insecurity, social constructs and new methods of agriculture. Not to mention the massive shift toward plant-based eating. In a nutshell, what are we all after? Food that’s affordable but also nutritious. Cabbage is both of these things, as well as being one of the few vegetables that are salt tolerant. I discovered…

Kids will love the playful range of fruity snack bites from Woolworths – they finally have an excuse to play with their food! Choose between fruity ABCs (alphabet-shaped pineapple-and-carrot bites), fruity 123s (number-shaped strawberry-and-beetroot bites), raw mini strawberry date bites, and mini fruity rulers (fruit bites shaped like small rulers in mango and butternut or mixed berry and beetroot flavours). And it’s not just fun and games – these snacks are portion controlled, a source of fibre and contain no added preservatives, colorants or flavourants. Your quest for the perfect lunchbox item or between-meal snack has just become so much easier. woolworths.co.za…

CHIPOTLE SEASONING A Mexican-inspired seasoning starring slow-smoked, dried jalapeño chillies. R19.99 ENCHILADA SPICE MIX Bell peppers, garlic, paprika, chilli and cinnamon are flavour-boosting ingredients here. R14.99 FAJITA SPICE MIX Bland stands no chance with this blend of sea salt, cumin, cayenne pepper, paprika, garlic, red bell peppers, oregano and smoked paprika. R14.99 HOT PERI-PERI SAUCE Paprika and bird’s-eye chilli – because there’s no such thing as too hot, right? R26.99…

1 Mochi At its most basic, this pillowy Japanese dessert is made using sweet glutinous rice flour, water and baking powder, sweetened with sugar and coconut milk, then baked in the oven. It’s often coloured with matcha or other edible dyes and wrapped around a sweet centre, such as red bean paste, to form bite-sized treats much like gourmet marshmallows. Our favourite right now is rose-water and vanilla mochi (opposite). Cape Town restaurant Tjing Tjing Momiji is already in on the trend – try their kumquat mochi and be hooked. 2 Green mango Unripe mangoes, firmer and more tart than their ripe counterparts, are widely used in Thai and Indian cooking (in India, dried green mango is turned into powdered amchoor, which is used as a seasoning). Serve thinly sliced…

BRINJAL-AND-TOMATO TART WITH ROCKET Serves 6 to 8 EASY GREAT VALUE Preparation: 30 minutes, plus 10–15 minutes’ cooling time Cooking: 50 minutes For the crust: savoury crackers 200 g, crushed butter 125 g, melted For the filling: Woolworths medium exotic brinjals 2 (about 450 g), peeled and finely diced olive oil ¼ cup peeled and diced Italian tomatoes 1 x 400 g can garlic 1 clove, crushed oregano a few fresh sprigs (or ½ t dried) sea salt and freshly ground black pepper, to taste large free-range eggs 2, beaten cream ¼ cup feta 125 g, crumbled rocket, for serving olive oil, for drizzling 1 To make the crust, mix the crackers and butter well. Press into a 23 cm loose-bottomed tart tin, covering the base evenly. Chill while preparing…

NAMIBIA has always been defined by the Namib, which translates as “vast place”, a name given to this coastal desert by the indigenous Nama people. It has also been called the Land God Made in Anger and a “sh*thole country” by a certain US president. It’s never been ranked high as a food destination though, which is strange when you know what I know about the culinary delights on offer. Let’s start in the coastal town of Lüderitz. A white Hollywood-style sign on the hillside welcomes me to this odd little outpost, which I’ve chosen for two reasons. Number one is the deserted, much photographed, diamond-mining town of Kolmanskop. Standing here at dawn, early rays sparkling off the sand, it’s easy to see how Namibia earned its name. What used…

You’ll have seen the word “probiotics” on yoghurt packaging, which refers to the beneficial bacteria that are used to ferment milk to make yoghurt. Your gut already has thousands of types of bacteria, which aid digestion. The good bacteria stave off disease-causing bacteria and those present in yoghurt and other fermented foods help to maintain this delicate balance. The bacteria used to make yoghurt are most commonly Streptococcus thermophilus and Lactobacillus bulgaricus. They feed off the lactose (sugar) in milk and release lactic acid, which gives yoghurt its characteristic tang.…

Jalapeño atchar Malay chicken with tagliatelle Cook 500 g Woolworths dried tagliatelle in salted boiling water until al dente, then drain. Melt 100 g butter until foamy and just brown, add ½ x 200 g jar Woolworths jalapeño atchar to the butter and toss through 2 x 140 g punnets Woolworths Simply Add sliced butter-basted, oven-roasted sliced chicken breast. Fold through the pasta. Serve at room temperature with torn coriander and season to taste. Serves 4 WINE: Woolworths Paul Cluver Riesling 2018 ADD A DESSERT Keep it cool with mini almond vanilla ice cream solos enrobed in a crisp milk chocolate coating with roasted almond pieces. Marinated charred vegetables with butter beans Chargrill 450 g Woolworths tricolore peppers over a gas flame or on the braai until mostly blackened and…

OKAY, so “the new easy” isn’t technically new . Not for everyone anyway. People have obviously been eating baked beans on toast since time immemorial, but if you love food and feeding people, canned beans won’t cut it as a midweek family dinner. And in that case, “the new easy” might be a proper revelation. It was for me. There are no beans on toast in this issue, but there are a lot of recipes that taste like they took a lot more time and effort than they actually did. The point? So you can spend more time at the table and less in the kitchen. Of course, one person’s “easy” is another person’s terrifying MasterChef challenge. Accomplished cooks always say annoying things like, “Oh, my twice-baked Alaska berry bombe?…

*Woolworths products featured are subject to availability and may not be available at all stores. All prices include VAT and were correct at the time of going to press. Offers available while stocks last. Not all products and ingredients featured are available from Woolworths. While all precautions have been taken to ensure the accuracy of information, neither the publisher and editor, nor New Media Publishing, can be held liable for any inaccuracies, injuries or damages that may arise.…

TEST THEIR FRESHNESS The best way to check is to place the eggs in a bowl of cold water. The higher they float, the older they are (a fresh egg will sink to the bottom). When boiled, fresh eggs will have their yolk perfectly in the middle. GET CRACKING Instead of cracking your eggs on the edge of a dish or pan, gently tap them on a flat surface, such as a counter or chopping board. This stops pieces of shell from being pushed into the egg. Then simply insert your thumbnails into the indentation and break open the egg. GIVE THEM A HAND To separate eggs, rather than juggling yolks and whites between two halved shells, crack each egg into one of your hands and let the white run…

“Let there be seasons,” said the poet Anne Sexton, “so that our tongues will be rich in asparagus and limes.” We couldn’t agree more and, happily, asparagus is now in season. It’s perfect for any occasion, from a light snack to an indulgent breakfast, such as asparagus wrapped in Parma ham and served with soft-boiled eggs and toast. Sound good? Get your hands on some delicious, locally grown asparagus at Woolworths. woolworths.co.za Serving suggestions Wrap asparagus spears in prosciutto and drizzle with olive oil. Roast for 5 minutes. and serve with boiled eggs, Parmesan shavings and toasted baguette. For a vegetarian option, replace the prosciutto with roasted tomatoes.…

The dessert is inspired by a cake that designer Irene Kyriacou used to bake for family occasions. The recipe has been tweaked slightly and spiked with Campari. According to head pastry chef Rene Tissong, the secret is to pour the syrup (Campari, sugar and orange juice) over the cake as soon as it comes out of the oven. The gelato is handmade in small batches with Campari and churned really slowly to a smooth texture. The recipe has to be very carefully balanced so that the Campari doesn’t freeze. As a finishing touch, crushed, lightly toasted pistachio nuts are sprinkled over the plate. Instead of traditional flour, the recipe calls for a mix of semolina flour and ground almonds. Sommelier Wikus Human recommends a glass of dry rosé bubbles to…

“I’ve never been a big fan, but I do find an Aperol Spritz forgivable as an apéritif. I believe everyone should drink what makes them happy, as long as we all drink local!” – Pearl Oliver “No thanks. I’m all for innovation but I think you have to respect the art and discipline of wine and mixology. Mixing the two will alter the flavour notes.” – Athule Kamanga “There will always be the next new thing to try, including wine sold in tins, but these things don’t last. You can’t go wrong with a great bottle of wine made by an expert, enjoyed as it was intended.” – Joseph Dhafana “There’s no room for this. Let me have my gin and let me enjoy my wine. Even if it’s one…

Our weekend breakfasts are leisurely, decadent affairs. Food market splurges that last way past lunchtime, or freshly baked bacon-and-cheese croissants from Jason Bakery, or warm almond croissants and creamy flat whites and hot chocolate from Giovanni’s after a cold swim at Clifton. As a family of three, these breakfast indulgences are our weekly reminder of how lucky we are. We are grateful for the life we have and the lives we share. Weekday breakfasts, on the other hand, are rushed, often shouty experiences. Try as we might, we never manage to sit down at a table together and calmly prepare ourselves for the day ahead. There are occasional warm, fuzzy family moments when we drink tea in bed in the morning for a few minutes before the hysteria kicks in.…

1 For crazy croissants: SCHOON MANUFACTORY AND CROISSANT HATCH Stellenbosch locals shed a tear when, after seven successful years, Fritz Schoon’s glorious bakery left Stellenbosch for Somerset West. Now, the bakery is back in the Eikestad with two new locations: an industrial-chic “Manufactory” café in Bird Street, and a cute hatch in the De Wet Centre courtyard. At the Manufactory, start the day with soft scrambled eggs from Usana Farm, Ryan Boon bacon and country loaf toast – and watch while the staff wrestle huge batches of sourdough, dark rye and baguettes in the kitchen. The hatch – decorated in gorgeous floral wallpaper – focuses on croissants, baked goods and coffee – a signature Schoon blend courtesy of Conti Coffee. Don’t leave without trying one of the baked treats: think…

ANCIENT GRAIN WRAPS Made with teff flour, quinoa and chia seeds, they’re great filled with avo, lettuce, chicken, tomato and carrots. R55.99 CORN TACO SHELLS Fill them with beef or fish and your favourite combo of veggies and cheese. R45.99 MULTISEED WRAPS Chicken breast fillets, sour cream, salsa and lettuce. Simple and moreish. R55.99 STONEGROUND FLOUR BURRITOS Spread them with sauce and wrap around roasted vegetables or fresh salad and your choice of protein. R55.99 WHITE FLOUR WRAPS Grated cheese, tuna, sour cream and salsa – yes, please! R52.99…

WHEN THE CHILDREN GO BACK TO SCHOOL, I GO BACK TO WORK. IT’S A CRAZY TIME! HERE’S HOW I SURVIVE THE FIRST FEW WEEKS. 1. Start planning early I give myself a big head start. In November I’d already bought the school uniforms and books! In the last week of the holidays I wake the kids at the normal time for school, so they’re not crying and complaining when it’s time to get up when term starts. I have to get three little people out of bed, so I give myself time – otherwise it’s painful! 2. Don’t fight over breakfast What’s my breakfast plan? It’s more like what’s their breakfast plan! I just try to make it as healthy as possible. They hate cereal and want cooked porridge. I…

ONE CRISP MORNING LAST AUTUMN, Boschendal’s GM of agriculture, Jacques du Toit, could be spotted hobbling between two rows of plum trees. His knee, fresh from surgery, was taking strain as his farmer’s shoes sank into the soft, mulch-covered soil. Walking alongside him was Jannie Marais, South Africa’s representative for Woolies’ exclusive plum supplier The Custom Plum Company – a joint venture between UK-based produce supplier Mack, and local fruit-growing company, Fruits Unlimited. Each tree offered a merciful pit stop as the two paused to inspect branch upon branch of plump, dewy fruit. These aren’t the kind of plums we grew up with, that’s for sure. They’re larger, for one, but also much sweeter; their flesh faintly redolent of spring blossoms. Their evocative name – Flavour Fall – is a…

FLIGHTS & VISAS Fly to Windhoek or Walvis Bay (flights are cheapest from Cape Town). I travelled with Air Namibia and South African Airways. South African passport-holders do not require a holiday visa. GETTING AROUND Hire a car with clearance or a 4 x 4 if you can afford it. Although Namibia’s gravel roads are good, they are famous for causing punctures in inadequate tyres. If you do hire, definitely take the tyre and windscreen insurance. EXCHANGE RATE The Namibian dollar is the official currency, but the value is always the same as South African rands, which are widely accepted too.…

Now that the silly season is over, it’s only natural to start thinking about healthier options. If you’re planning on making some changes to your lifestyle, Woolworths’ range of raw granolas and porridges is worth a try. Whether you choose the instant porridges (in cacao or vanilla and almond), or a deliciously crunchy bowl of granola – in trendy flavours such as goji berry and beetroot – you’re getting a breakfast that’s not only gluten-free, but also sweetened with dates rather than refined sugar. Throw in an alternative milk (or make a smoothie) and you’ve also got the perfect vegan or plant-forward breakfast. Available at selected stores. woolworths.co.za Serving suggestions Enjoy the raw cacao instant porridge with almond milk or coconut milk and a sprinkle of toasted coconut chips. Serve…

You’ll find yoghurt in many different guises around the world – and it’s not just eaten with granola Greek-style (or strained) yoghurt has been strained to remove the whey, resulting in a thicker consistency with a distinctive sour taste. It has a high fat content and is often used in cooking as it can withstand higher temperatures without curdling. It’s also delicious drizzled with honey, or with Hannah’s potato skins and blistered tomatoes on page 123. Hangop (literally “hang up”) is a Dutch strained yoghurt eaten as a dessert. It can also be made with buttermilk. Labneh is slightly thicker than strained yoghurt and is usually eaten like hummus, spread on a plate and drizzled with olive oil. It’s also often paired as a dip with za’atar. It can…

“I stay in the shade! And we do lots of seafood braais with snoek and yellowtail with garlic, apricot jam and butter. Sweet, sticky and so good!” – Alistair Fester “I cook more in the evenings for the next day, which helps me save time and money, and hopefully repent for my holiday overindulgence!” – Hannah Lewry “My husband makes a great dish using overripe tomatoes. He cooks them down with garlic, thyme and red wine vinegar and we eat it spooned over rice, or polenta cooked with a little stock and Parmesan.” – Katharine Pope “We make an end-of-the-month dinner with chilli, grated scraps of Parmesan, black pepper and chopped parsley mixed into pasta – usually a mix of all the quarter packets collected during the month.” – Abigail…

Take your ice cream, smoothie or nut butter game up a notch with the OmniBlend blender. This robust blender is already widely used in the hospitality industry and is becoming popular with foodies who appreciate the fact that the OmniBlend can easily process hard ingredients such as ice and frozen fruit, as well as tough veggies including beetroot and carrots, nuts and even spices. You can rely on this high-performance blender for a smooth result every time. omniblend.co.za Serving suggestions Decant 1 can coconut milk into ice trays and freeze. Place the frozen cubes into the blender with ¼ cup tahini and 1/3 cup maple syrup. Blend for 1 minute until creamy.…

Fun photography “I think 2019 will definitely see a shift towards brighter, colourful and quirky photography,” says Vancouver-based stylist and photographer Gabriel Cabrera (@artfuldesperado). In his work, he takes colour and contrast to another level. And what’s going to be passé? “Kitchen twine, rustic scissors, ribbons, and other romantic elements are definitely going out.” Food stylist Maggie Ruggiero (@maggie_ruggiero), who has done work for Gather Journal, Bon Appetit, Starbucks and The New York Times, agrees. “Perhaps the trend of quiet comfort/perfect-imperfect (crumbs, drips) has run its course,” she says. In 2019, she also predicts brighter, more colourful and quirky work. “I like to think the trend will be a little more ‘come out and play’.” That filtered look One reason for this shift could be Instagram, where vibrant images with…

Strained yoghurt Spoon it into half a ripe mango and top with raw granola. Frozen crumbed prawns Serve with chopped mango, chilli, coriander, fresh coconut chunks, mixed with lime juice and coconut milk. Woolies coffee capsules These are my favourite – especially when used to make an affogato with Woolies’ cookies-and-cream ice cream. Spinach, sweetcorn and butterbean burger patties Make a burger and pile it high with vegan mayo, rocket, sundried tomatoes and sweet potato crisps. Jalapeño atchar I love this on cheese sandwiches made with white bread.…

Few things say summer like biting into a ripe, red, luscious tomato. Woolworths has one for every palate and occasion. Deep red Rosa and juicy Bella tomatoes have a sweet flavour making them great for salads, while the mini Rosa is perfect for snacking. And don’t forget the colourful mixed exotic tomatoes – roast them, marinate them, or enjoy them as they are. Grown exclusively for Woolworths, they’ll bring a world of flavour to your kitchen. woolworths.co.za…

Heike Hayward knows a thing or two about romance, after all, her floral design business, Fleur le Cordeur is one of South Africa’s most sought after wedding florists. Case in point: when we interviewed her for this month’s table feature, she was working on no fewer than six weddings – in a single week. Yet, amid the craziness of summer wedding season, Heike still gets excited at the prospect of setting a romantic table for Valentine’s Day – which is what she’s done for TASTE this month, using an array of gorgeous blooms from Woolworths. “People like to go out on Valentine’s Day, I know, but why would you want to go to a restaurant when you can set a beautiful table in your own home? With all the delicious…

The hotel somm says … PEARL OLIVER: BLACC chairperson and sommelier at The One & Only The 2019 wine to watch is rosé all the way. Wine lovers are embracing it and winemakers have been putting a lot of effort into producing these styles. It’s so versatile, it can take you right through dinner. The wine in my glass this summer is Chenin Blanc. The oaked versions are on the rise. Try the cool-climate Five Generations by Cederberg Wines. My cocktail of the year stars brandy. I like the KWV 10-year-old served with lime juice, basil, lemongrass and Fitch & Leedes ginger ale. Keep an eye on orange wine (white wine made by leaving the juice in contact with the grape skins and seeds, creating an amber hue). This style…

Flavour-packed streetfood, such as burgers, chicken wings and nachos, deserves to be enjoyed with a glass of something good while you’re licking your fingers. Here are some ideas from the pros SPICY CHICKEN WINGS + GEWÜRZTRAMINER “The residual sugar in the wine will complement the spices used on the wings beautifully.” – Pearl Oliver PORK BURGER + CHARDONNAY OR SEMILLON “A citrusy, wooded, cool-climate Chardonnay or Semillon will cut through the richness of the pork and complement the guacamole, too.” – Athule Kamanga PREGO ROLL + ALBARIÑO “Garlic is one of the toughest ingredients to match as it can be overwhelming and kill the wine completely. I like the Newton Johnson Albariño, which has fresh lime that will tame the garlic.” – Joseph Dhafana MAC ‘N’ CHEESE + CHENIN BLANC…

Serves 4 EASY GREAT VALUE Preparation: 15 minutes Cooking: 10 minutes grated cheese 240 g (I used a mix of Emmentaler and mature Cheddar) Hellmann’s mayonnaise 3 T free-range egg 1 baking powder 1 t bread 4 slices (I like low-GI seed wholewheat brown bread) butter, for spreading on your toast 1 Turn the oven’s grill to high. Mix the cheese, mayonnaise, egg and baking powder well using a fork. 2 Toast the bread in a toaster, then butter. 3 Place a big tablespoon of the cheesy mixture onto each piece of toast and spread evenly. Place under the grill and bake until golden brown and puffy. Eat immediately. CARB-CONSCIOUS, MEAT-FREE…

Looking for a something that’ll be on the table with minimal fuss? Woolworths’ sustainably sourced hake or calamari goujons fit the bill perfectly. They’re quick to cook and easy to serve – simply add tangy tartare sauce and a squeeze of lemon juice and you’re good to go. They’re also perfect in snack-sized portions – which makes them a great lunchbox option for everyone. woolworths.co.za…

Have you been thinking of eating more plant-based food? If so, look no further than Woolworths’ delicious plant-based meals: they offer loads of variety and ready-made convenience. From a delicious mushroom-and-lentil burger or a mushroom Kiev for a weeknight dinner, to a butternut-and-spinach phyllo parcel (with turmeric chilli cauli florets on the side) for a quick lunch, and a few butternut-and-bean sausages for a lazy weekend braai, you’re bound to find a tasty plant-based meal for every occasion. woolworths.co.za Serving suggestion For the ultimate plant-based platter, set out a range of plant-based meals and add Mediterranean meze in the form of hummus, roasted brinjal, tomatoes and peppers and mini pitas. Look out for this icon in store to find what you need for your plant-based lifestyle.…

THE CHAIRMAN DURBAN A bad cocktail is like a saccharine-sweet slap on the palate and a hard kick in the wallet. Not good by anyone’s standard. Very bad in fact. But a fine cocktail can take you to heaven with a sip; a sensory avalanche of deliciousness, wonder and pleasure, that gets you on faster than two shakes of cayenne pepper in your undies. Basically, cocktails are about stimulation! So, you’re in Durban, you’re wearing the atmosphere like a wet mink and you’re in need of fresh, sublime refreshment with a strong alcohol kicker. Head down to the Point, the skinny built-up peninsula that protects the harbour from the ravages of the Indian Ocean. This was once a less salubrious neighbourhood full of vice; a playground for sailors on shore…

RUBY DAWN This early variety rings in plum season with a tropical taste and fine, crisp texture. Available from mid-December. MIDNIGHT GOLD A bite into this inky-skinned beaut reveals brilliant golden flesh with honey-like notes. Available from late January. TAURED The blush-coloured flesh offers a distinctive aroma and great sweet-tart balance. Available from early January. MIDNIGHT STAR This purple-skinned plum has yellow flesh that’s sweet with a firm but melting texture. Available late December. FALL FIESTA Vividly orange, these plums are deliciously juicy with a touch of tartness to offset the sweetness. Available from late February. FLAVOUR FALL Mottled purple skin enrobes bright yellow flesh that’s sweet and juicy. Available from March to May. AUTUMN TREAT This is the last plum of the season and rewards fans with its crunchy,…

LÜDERITZ Diaz Coffee Shop A true hidden gem. Home to affordable seafood such as fresh oysters and calamari cooked to perfection, it’s open every day for breakfast, lunch and dinner. Find them on Facebook. Ghost Town Tavern Before or after the Kolmanskop Ghost Tour, be sure to take a seat in what used to be the Champagne Bar in the town’s old casino hall for coffee and home-made cake. Tours range from R90 to R230 per person. kolmanskuppe.com SESRIEM + SURROUNDS Neuras Wine Estate Explore the desert vineyards on a wine tour and tasting, which includes a cheese platter. R340 per person. neuraswines.com Sossus Oasis Service Station An unassuming fuel stop, there are mouthwatering German sandwiches, springbok sausage rolls and more at the deli counter. sossus-oasis.com McGregor’s Bakery The one…

Here’s a revelation: you can make your own yoghurt at home. And you don’t need anything fancy, just yoghurt (or yoghurt cultures) and milk. It’s that easy. Why would you do this, we hear you ask. Because it does wonders for your gut health (and it’ll look great on Instagram). Turn the page to see how it’s done. HOME-MADE YOGHURT Use full-cream or Greek-style yoghurt instead of cream with roasted fruit such as strawberries. Its tanginess offsets the sweetness perfectly milk 8 cups (full-cream or 2% are best, but skim can also be used) plain yoghurt containing active cultures ½ cup 1 Pour the milk into a heavy-based saucepan (cast-iron works best) and place over medium to medium-high heat. Warm the milk to just below boiling, about 93°C. Use a…

Q: What’s your signature dish? A: SPICY FRAGRANT LAKSA NOODLE BROTH Everyone in my family loves chilli. At the age of three, I was eating atchar with my parents. Both of them are great cooks, so whether it’s my dad’s famous peri-peri prawns or my mom’s spicy spaghetti pomodoro, there are always fresh ingredients with big flavours. My broth recipe varies. I go by taste and what’s available to me, but it should always have a combination of fresh chilli, garlic, ginger, lemongrass, soya sauce, fish sauce, basil, coriander, spring onions, vegetable stock and, for a heartier laksa-style broth, I add tomato paste and coconut milk. AND THE MUSIC? Nature is my inspiration. I’ve just come back from a two-week holiday in Sri Lanka, where we stayed in the jungle.…