Innholdsfortegnelse for March 2019 i Woolworths TASTE

PEOPLE WHO SAY they “can’t cook” make me suspicious. Have they just never learned how? Or are they claiming they can’t because they live with someone who does the cooking? Or because they are addicted to Uber Eats? But, if not being able to choose a few seasonal ingredients, follow a recipe and focus on the promise of something delicious is a real thing, then I feel sorry for people who can’t cook. When I moved out of home I couldn’t cook anything. My mother was a great cook, but I’d never shown much interest in food, except in an abstract way. Food was something that sounded magical in Famous Five stories – picnics in the heather with ginger beer and boiled eggs. But then, in my first year at…

* 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.…

REMEMBER THE ACID A tough customer like kale needs an acidic ingredient, such as vinegar in a dressing, to break down its fibres – dress your veggies well in advance to give the acid a chance to do its work. A protein such as fish (only the freshest will do) needs citrus juice to “cook” it before the dish is served. MAKE A CREAMY, DAIRY-FREE SAUCE Add flavour and texture variation to raw ingredients with a rich dressing, such as a nut cream made using cashews. Start with a cup of raw nuts, soak for a few hours, then drain and blend with fresh water in a high-powered blender until smooth. Turn the cream into a sweet or savoury version by adding your choice of ingredients (lemon juice, garlic, vanilla…

Serve a batch of Woolies’ fish cakes at your next party and they’ll be gone in seconds. Crunchy on the outside, tender inside and packed with flavour, they’re the ultimate entertaining or quick dinner solution. Build a party platter with lemon wedges, pickles and tartare sauce, or make it a burger night with hamburger buns, pickled red onion, cucumber, mayo and radishes. Try new trout fish cakes, opt for hake or snoek fish cakes, or melting middle hake or salmon fish cakes, which are filled with a creamy parsley and dill sauce respectively. All great reasons to make tonight fish night! Available 18 March. woolworths.co.za Serving suggestions On a platter: Roast baby potatoes with salt and whole cloves of garlic. Bake the fish cakes according to package instructions. Allow to…

ASIAN MARY The Bloody Mary – with its base of tomato and Worcester sauce – relies on umami for flavour. Scott Wood of Kyoto Garden in Cape Town is an umami fan. His stellar Japanese-inspired menu features miso ice cream and cocktails featuring seaweed, wasabi and soya sauce. His take on the Bloody Mary ups the umami even further with Kikkoman soya sauce, a dash of wasabi and fresh lime juice. Serves 1 For the umami base: soya sauce 2 shots Worcester sauce 1 shot wasabi 1 t ice, for serving umami base ½ shot fresh mint 7 large leaves lemon juice 1 shot lime juice 1 shot vodka 2 shots Rosa tomatoes 2–3, halved sea salt and freshly ground black pepper, to taste tomato juice ½ cup Mix the…

Once upon a time, we only knew cauliflower cooked under a layer of cheese sauce. (We still love you, cauli cheese!) But now, thanks in part to low-carb devotees, we’re using it in more ways than ever and discovering its unique sweetness. If, like us, you’ve become a cauli convert, you have to try Woolies’ tender cauli blossom, Fioretto. The perfect partner to Woolies’ exclusive Tenderstem broccoli, these pretty spears have long, green stems topped with sweet, nutty white blossoms. Try them raw, chopped into salads, tossed into a stir-fry, roasted or braaied. Quick to prep, and even quicker to cook, they’ll add a new dimension to your dishes. Even Michelin-starred chef Jan Hendrik van der Westhuizen is a fan – judging by his Instagram feed! woolworths.co.za Serving suggestions Sear…

Norway is the last place I ever thought I’d end up eating biltong. But their version – cured lamb called fenalår, along with the famous brunost (or brown cheese) was one of the first things I ate in Bergen, gateway to the country’s breathtaking fjords. I was in town as one of 230 judges tasked with choosing the best cheeses in the world at the World Cheese Awards. But before getting stuck into the mammoth job of whittling down 3 500 candidates to a single overall winner (in just one day of judging!) we had to experience some of the finest local foods on offer. Because travel with your palate you must, I believe, and both these delicacies have strong roots in the hilly coast near Bergen. My verdict on…

“The key to mastering Asian dishes lies in balancing the flavours: salty, sour, sweet and hot” “Using cream instead of butter makes for a lighter scone as you won’t overwork the dough ” A CLASSIC SOUFFLÉ The soufflé has a rep for being fiddly – undercook it and you’ll have a soupy mess, overcook it and it’ll collapse. But despite the significant fear factor, making one that’s firm on the outside, moist and fluffy on the inside is a lot easier than you think. See page 114 for extra tips – and never forget the most critical element: timing. A soufflé must be served the minute it comes out of the oven. LEMON SOUFFLÉ WITH LEMON CURD ICE CREAM Serves 6 EASY GREAT VALUE Preparation: 20 minutes Cooking: 10 minutes…

There’s nothing quite like the aroma of lamb sizzling on the braai; garlic and rosemary mingling with the smoke on a sunny afternoon. But what to do when you don’t have the time to prepare a slap-up roast? Woolworths’ Easy to Cook free-range deboned leg of lamb with garlic rosemary seasoning is packed in a vacuum-cooking bag and can be cooked on a Weber or in the oven. The result? Seriously succulent, flavour-packed lamb, with zero fuss. And all you need to do is pop some veggies into the oven, and serve. Pass the mint sauce! woolworths.co.za Serving suggestion Prepare the lamb on a kettle braai. Serve with charred peppers stuffed with halloumi, topped with Woolworths’ fruity giant couscous salad. If you like, stuff the lamb with sundried tomato pesto…

CHARRED SPLIT BROCCOLI WITH TAHINI-YOGHURT SAUCE “I often roast broccoli until it’s charred. My new way is to split a whole head of broccoli into sturdy quarters. Add a slick of olive oil for roasting, a sprinkling of toasted sesame seeds, za’atar, and a bold sauce for dipping.” Serves 4 EASY GREAT VALUE Preparation: 15 minutes Cooking: 30 minutes broccoli 1 x 800 g head olive oil 3–4 T garlic 4–5 cloves, unpeeled sea salt and freshly ground black pepper, to taste sesame seeds 3–4 T, toasted, for sprinkling za’atar 2–3 T (optional), for sprinkling For the sauce: lemon 1, juiced and strained garlic 1 clove, grated tahini 6 T thick Greek yoghurt ½ cup sea salt, to taste hot water ¼ cup (or more) 1 Preheat the oven to…

ANDY FENNER, owner Frankie Fenner Meat Merchants, @andyfenner WHERE? Italy and Austria OBVIOUSLY EVERYONE KNOWS ITALY IS GOING TO BE GREAT. And it was. But Austria stole the show for me. It can stand toe-to-toe with anything I’ve seen in terms of natural beauty and the food is so much more than schnitzels (although they have phenomenal schnitzels). And the wine is incredible, showcasing so many unusual varietals. MY MOST MEMORABLE EXPERIENCE was meeting Dario Cecchini (probably the world’s most famous butcher) and having lunch with him and his wife. He took off his apron and gave it to me with a massive hug. Very special. I’D GO BACK FOR A GLASS of Grüner Veltliner and smoked pork sausages cooked on the fire next to the lake in Ossiach. It’s…

Serves 4 EASY GREAT VALUE Preparation: 20 minutes Cooking: 45 minutes garlic 2 cloves, finely chopped rosemary 3 sprigs thyme 2 sprigs, finely chopped exotic mushrooms 300 g butter 50 g free-range chicken pieces 8 white wine ½ cup chicken stock ½ cup cream 1 cup smoked paprika 1 t linguine 500 g salt and pepper, to taste 1 Sauté the garlic, rosemary, thyme and mushrooms in the butter for 10 minutes. Add the chicken and brown for 10 minutes. Add the white wine and stock. Allow to simmer until reduced. 2 Add the cream and smoked paprika, then simmer for 20 minutes. 3 Cook the pasta in salted boiling water for 3–5 minutes or until al dente. Serve covered in chicken and sauce.…

“I’m not good at cooking protein. I’m fine with making a curry or a roast, but the thought of pan-frying a chicken breast terrifies me. It’s something I’m only learning to get right now!” – Amy Ebedes “Fish is my nemesis. When I fry it the skin always sticks to the pan. I’m going to have to follow Abigail’s instructions on page 70.” – Liesl Nicholson “Pastry! How do you know when you’ve overworked it? It happens so quickly! My secret? Woolies’ readymade pastry.” – Lynda Ingham-Brown “Baking! I’m still scarred from baking scones in my Home Economics exam when I was 13. I was so nervous I burnt them and dropped them on the floor – and I still had to plate them.” – Michelle Coburn “Baking bread –…

WE KNOW WHAT YOU DID LAST SUMMER Beaching 24% Braaiing 27% Picnicking 14% Sundowning 25% Other 9% We are firm believers that improving your cooking skills leads to happiness. What’s on your list? Whether it’s perfecting that pavlova or expanding your recipe repertoire, TASTE will help you achieve your goals. Visit taste.co.za/recipe-guides to browse all recipes now. If you need some advice and support along the way, visit taste.co.za/community-questions to ask our experts. @ WWTaste ASK QUESTIONS AND SHARE YOUR ADVICE AT TASTE.CO.ZA/COMMUNITY-QUESTIONS . EVERYONE’S TALKING ABOUT… What happens in the TASTE kitchen, stays in the TASTE kitchen … unless you’re watching TASTETube. Head to taste.co.za/TASTETube to watch TASTE…

The Bosman Family may have been making wine in the Wellington Valley for eight generations, but they’ve a refreshingly modern way of doing things. The farm, which is certified Fairtrade, is partially owned by its workers, and they're constantly implementing new ways to make the most of their terroir. An excellent example of this is the Bosman Nero wine, which is produced in collaboration with South African artist, actor and filmmaker Thapelo Makoena. The Nero is an unconventional wine, made with Nero d’Avola grapes. Hailing from the Italian island of Sicily, this varietal is perfectly suited to the hot, sunny Wellington climate. A medium-bodied, elegant wine, and the first of its kind produced on African soil, the Bosman Family Vineyards Nero boasts fresh berry flavours and pairs perfectly with cured…

Made with coconut milk, Woolies’ new milk, cream and cultured coconut products are the perfect replacement for dairy. Whip up a decadent breakfast bowl with fruit, granola and cultured coconut (available in both plain and mango flavours), add the coconut milk to your coffee or smoothie, and transform coconut cream into a decadent creamy pudding. Unlike most coconut products, this range is fresh, rather than long-life, has no added dairy and is suitable for vegetarians. Perfect for a plant-based lifestyle! woolworths.co.za…

Schnitzel alert Build a platter with avo, hummus, and schnitzels (R44.99 for 200 g). Hot dog Serve the smoked sausages (R49.99 for 200 g) with red onion, chilli sauce and a squeeze of lime for plant-based hot dog night. Burger bonanza Layer these burger patties (R44.99 for 160 g) with fresh salsa and guac. Look out for this icon in store to find what you need for your plant-based lifestyle.…

Choc-mint flavoured dairy ice cream Delicious sandwiched between slices of toast or waffles, in sugar cones, or simply by itself. Sherry vinegar I’ve always got a full bottle in the cupboard waiting for fresh salads. Caponata antipasti I keep a jar in the cupboard for snack boards. It’s also great tossed through fresh pasta. Double-cream Ayrshire coconut yoghurt I love this with granola or in smoothies. Cold-pressed 100% orange juice vitamin C shot Nothing starts the morning quite like this fiery juice shot. Crumbed chicken schnitzels I always have these in the freezer for emergency dinners. Stack them in a burger, or serve with roasted veg or salad. They’re also delicious for lunch the next day.…

At Chrysan in London, you can order a Marmite-based cocktail, while in the American South, there’s reputedly a tradition of adding peanuts to a can of Coke. Others have added fish sauce, oysters, Parmesan and beef stock to cocktails. Closer to home, Julian Short of Sin + Tax in Rosebank, Joburg, is a fan. “I love working with umami flavours because of the amount of soul they bring to the table (or glass). Umami adds rich savoury notes that are moreish, wholesome and damn delicious,” says Julian. He’s whipped up cocktails using roast tomatoes, shiitake mushrooms and miso. A recent drink from his spring menu, Mango Unchained, pairs sweetness from mango, coconut milk syrup and a full-cream sherry with roast red peppers and soya sauce. Yum! But even Julian proceeds…

Cape Wine Master Allan Mullins has selected wines for Woolies for  almost 30 years. Find these handpicked bottles in store or at woolworths.co.za 1 Bosman Nero 2016 The secret: A Sicilian grape that beats the heat Heat and drought affect the quantity and quality of Cape wines, so Petrus Bosman went in search of a grape to withstand them. He found Nero d’Avola in Sicily, which he has released as a classy African first. Discover fresh berry aromas with hints of violets, lavender and fresh prunes. 2 Cederberg Bukettraube 2018 The secret: A rare grape grown in the Cederberg “When people drink my wines, I want them to think of these untouched mountain ranges,” says David Niewoudt of Cederberg Private Cellar. It must be the cool, invigorating mountain air that’s…

Luscious slices of sashimi-cut trout turn a salad into an event, lightly smoked trout makes a flavour-packed meal in minutes, and trout portions turn into a showstopper when served in a vinegary, herby dressing. Whichever option you choose, Woolies’ range of trout portions will have you raking in the praise. Opt for sashimi-cut trout, cold-smoked trout, hot-smoked trout with black pepper, mustard and dill, or trout portions. Available at selected stores. woolworths.co.za Serving suggestions 1 Serve trout sashimi with black Thai rice topped with roast kale, Woolworths roasted seaweed snack, avocado and sriracha mayonnaise. Dress with teriyaki sauce, roasted cashew nuts, a little honey and a squeeze of lime juice. 2 Serve hot-smoked trout with roast baby sweet potatoes, grated fresh beetroot, pomegranate rubies, fresh strawberries, slivers of red onion…

No, we’re not starting a cheerleading squad, we’re talking about Woolies’ new range of ready-to-eat fruit-and-veg-based purées. Ideal for busy, active people, the range includes Dash: a fruit-based alternative to energy gels (R24.99); Crush: perfect for long sporting events (R24.99); and Smash: a fruit-and-veg-based snack for any time of the day (R22.99). Conveniently packaged with a spout, they’re easy to squeeze and eat on the go. There’s no need to refrigerate them, so keep a stock in your pantry, so you can grab one before heading to the gym, or on an adventure. Find them in the groceries aisle. woolworths.co.za…

EVERYONE who has ever sat down to a tasting menu experience at a fine-dining establishment knows: it’s a commitment. Financial, yes (let’s not kid ourselves); sensory, definitely – seven courses of technically complex, exquisitely plated, expertly wine-paired food have the ability to overwhelm the senses. Then there’s the time commitment. No matter how seamless the rhythm in the kitchen or how swift the service, even a fine-dining Olympian usually takes the better part of four hours to cross the finish line of such a gustatory marathon. Chefs Peter Tempelhoff and Ashley Moss know this. They have, after all, pushed their fair share of plates over the pass, most notably as the dream team behind the highly lauded Greenhouse at The Cellars-Hohenort hotel in Constantia. It’s something they used to discuss…

PORK BELLY PHYLLO BASKETS “There are many ways to cook pork belly. Some love the outside crackling crispy and crunchy, but this recipe is for a soft and sticky belly. You can achieve a crispy crackling by raising the temperature of the oven to maximum for 10 minutes at the end of the cooking period. I don’t do this, though, because it often burns the sugar in the honey and the final product may come out bitter. The quantities given here should be read as a rough guide. The reason for this is that each pork belly is different in size, weight and amount of meat and fat. So use your discretion. I used to tie the pork belly (called trussing) with thick string, but if you fold the belly…

Skinning a fresh fillet of fish without shredding the delicate flesh ain’t easy. So here is our best cook’s tip: once you’ve removed the fillet, place it on a board and grab a handful of coarse salt with the hand you’ll be using to hold the fish (the salt gives you a better grip so the fish doesn’t slip as you pull back the skin). Using a sharp knife, make a small incision near the tail end to loosen the skin. Then, use the back of the knife (not the sharp side) to strip off the skin in one confident stroke. Don’t be hesitant, that’s when you are more likely to damage the flesh. Bake better Scones may strike fear into even the most seasoned baker’s heart. Try these pro…

Sweet basil and balsamic roasted tomato rigatoni Preheat the oven to 200°C. Toss 1 x 600 g pack Woolworths exotic tomatoes with 2 T olive oil, seasoning, 5 unpeeled cloves garlic and a drizzle of balsamic vinegar. Roast for 20–30 minutes until the skins of the tomatoes have blistered and they are tender but not completely collapsed. Cook 500 g rigatoni in salted boiling water until al dente. Drain, return to the pan and add 75 g butter and 4 T good-quality balsamic vinegar. Melt over a low heat and add a handful torn basil leaves when the butter starts to brown. Toss with the tomatoes and rigatoni to coat and serve immediately with grated hard cheese and lots of freshly cracked black pepper. Serves 4 HEALTH-CONSCIOUS WINE: Waterford Rose-Mary…

OLD-SCHOOL TEA PARTY Scones with whipped vanilla butter (page 70) Lesego Semenya’s butternut pie with Amarula chantilly cream (page 98) Mango lassi with lavender sugar (page 36) MIDWEEK DINNER Phillippa Cheifitz’s charred split broccoli with tahini-yoghurt (page 92) Soffrito chicken with caper potatoes (page 121) Lemon soufflé with lemon curd ice cream (page 68) SUNDAY BRUNCH Raw lemon cheesecakes (page 25) Gregory Czarnecki’s potato omelette with dandelion salad (page 78) Cibrons amb botifarra negra I ceba (Chickpea and pork sausages with pine nuts, parsely and sultanas, page 56)…

Q: What’s your signature dish? A: WILD MUSHROOM AND CHICKEN PASTA WITH ROSEMARY My mom used to make this for me when I was growing up and it was all I wanted as a kid. I love pasta – a great lasagne comes a close second to this dish. I don’t get as much time as I would like in the kitchen, but I love showing off my skills when I get the chance! I love eating at Primi Piatti in Cape Town, but when I’m on the road and under time pressure I’ve also been known to enjoy the odd McDonald’s burger. WHAT ARE YOU LOOKING FORWARD TO IN 2019? Definitely working on new music and going to Sweden at the invitation of the queen to report back as…

WE ASKED: What is your absolute favourite kitchen utensil? The item that you miss so desperately when you cook in another kitchen that you take it on holiday with you? YOU ANSWERED: My spatula. I can’t waste so therefore it is an amazing and most useful utensil – @lena.mill My single-cup plastic French press. You put it directly onto a mug and simply pour and wait four minutes. The world is safer when I’ve had my coffee. – @aletta_lintvelt My Microplane. I’ll be buried with it I’m so attached to it. – @jess_spiro My wooden spoon for stirring curries and stews. – @tasneem_hinze…

“Some ingredients are designed to add texture and flavour: citrus, wasabi, nori and capers for a start” – Abigail Donnelly “These no-bake cheesecakes are great for popping into the freezer for when the craving strikes” – Abigail Donnelly FRIDGE-PICKLED CUCUMBER WITH WHIPPED TZATZIKI Serves 6 EASY GREAT VALUE Preparation: 30 minutes, plus overnight pickling time sugar 2 t salt 1 t apple cider vinegar 1 cup baby cucumbers 12, peeled pita breads, grilled, for serving seaweed salt, to taste microherbs, to garnish For the whipped tzatziki: garlic 1 clove, minced spring onions 2, chopped coriander 2 T, chopped dill 2 T, chopped double-cream plain yoghurt 2 cups Woolworths barrel-aged Greek feta 200 g, crumbled cucumber 1 1 Place the sugar, salt and vinegar in a glass bowl. Add the baby…

Tomato salmon Tomatoes are rich in savoury umami flavour – the signal for protein for our brains – so perhaps it’s not such a stretch to consider them a meat substitute, especially when rolled into a piece of sushi as shown in this shot by @nouveauvanguard, and topped with seaweed-based caviar by @plantbasedfoodsusa. Try it yourself: peel and seed the tomato, then marinate it in umami-rich ingredients such as soya and sesame oil, or tamari and rice vinegar. Watermelon sushi Tired of cucumber or avo sushi? Take a leaf out of vegan blogger Sam Turnbull’s playbook. The creator of itdoesnttastelikechicken.com whips up hand rolls and maki using watermelon marinated in sriracha, vegan mayo, soya, miso and sesame oil. And how does it taste? According to Sam, the watermelon sushi is…

Co-owner and Graham’s wife, Philippa Oldfield, recommends pairing the dish with an ice-cold beer, some kimchi and a fresh cucumber salad. The dish is served with a spicy soya-based dipping sauce and lemon mayo. The protruding edges of prawn meat are crumbed, dipped in egg, crumbed again, then deep-fried to order. “Prawn toast is one of the iconic dishes you get at Asian restaurants. It’s usually thinly sliced bread, with a thin layer of prawns,” says chef Graham Oldfield. “But I wanted guests to be surprised when it arrives.” Instead of toasted bread, the prawn toast is served inside a steamed bao bun. The buns are steamed and cooled before service, then stuffed with a mixture of prawn meat, chilli, ginger, garlic, Shaoxing rice wine, soya sauce, sugar, salt and…

Jacques and I fell in love with the tiny Bar Pinotxo in Mercat de la Boqueria 18 years ago when we discovered it by chance on our first trip to Barcelona. We ate there every day of our holiday and years later, when Jacques worked at sea and we were sailing around the Med, it was always our first port of call when the ship docked in Barcelona. We would order condensed milk coffee and a xuixo – a featherlight, deep-fried pastry filled with crema Catalana. Because the mornings were sweet and we wanted them to stay that way. Much cava and many small plates of regional dishes always followed. Last year, we took Seb there. For us, introducing our son to Bar Pinotxo was as important as showing him…

1 For an excellent cuppa joe: Bean There This local success story prides itself on being South Africa’s first roaster of certified Fairtrade coffee beans. With two cafés in Joburg and one in Cape Town, all the single-origin beans used and sold are sourced directly from farmers in Africa, making a real difference to growers’ lives. It’s a popular “coffice” (coffee shop/ office) for freelancers and has an area for private meetings. Most importantly, the coffee is great. Order your favourite brew, take a seat and watch the friendly baristas in action. beanthere.co.za 2 For home-style fare: The Leopard Kitchen and Deli Nick Gordon and Andrea Burgener (above) closed their popular Melville restaurant of the same name and opened it in this new incarnation just over a year ago. The…

“This burger is my favourite midweek, middle-of-the-day indulgence” – Virgil Kahn “Omelette au pomme de terre is the first thing that comes to mind when I think easy comfort food” – Gregory Czarnecki “I decided to poach the whole chicken instead of roasting it, and so this amazing dish was born!” – Rikku Ó’Donnchü KAYLA-ANN OSBORN’S GRAN’S BOLOGNESE “This is a really simple recipe and no one makes it like my gran does,” says the executive head chef at Umhlanga’s The Chefs’ Table. “Her Bolognese was the first thing I learned to cook as a child and I still have it on my birthday every year. The rosemary comes out of the garden in our family home. The bush is about 15 years old and the herb has an amazing…

Said to have originated during the 16th century in Japan, kaiseki cuisine, in its essence, is a multi-course meal characterised by the inclusion of an array of ingredients and cooking techniques to showcase the skills of the chef and the quality of local, seasonal produce. Traditionally, the meal consists of a set number of courses, the order of which is decided by the chef. These include sakizuke, an appetiser; suimono, a clear soup; mukozuke, a sashimi plate; takiawase, a vegetable course; yakimono, a grilled dish, nimmono, a simmered dish; mushimono, a steamed dish; shiizakana, a snack with sake; hassun, a seasonal platter; and mizumono, a sweet course, again served with sake. It’s customary to begin each feast by saying “Itadakimasu”, which denotes respect to the chef, staff and seasonal bounty.…

Lesego Semenya says his first cookbook – containing recipes ranging from smoorsnoek with croutons to spicy trotters and kasi scones – is an affirmation of South African cuisine, its heritage and its unique flavours. Dijo: My Food, My Journey (“Dijo” is the Setswana and Sesotho sa Leboa word for “food”) offers a glimpse into the dishes this former Top Chef SA judge and M&G Young South African (2015) ate while growing up, and shares the fine-dining techniques he learned at chef school – with plenty of insider’s secrets thrown in. To stand a chance to win one of three copies of Dijo: My Food, My Journey (Jacana), visit taste.co.za  to enter.…

CHILLIES The level of heat is up to you, but chillies are an essential part of a good curry paste. If you’re really scared of hot food, remove the seeds and ribs before chopping. TURMERIC Fresh turmeric is now readily available in Woolworths stores in both crushed and whole forms. It adds earthy pepperiness and a deep yellow colour. LEMONGRASS Bruise the white part of the stalk (by crushing or bashing it) to release its flavour. Choose young, flexible stalks – older ones can be woody and fibrous. CORIANDER This can be a polarising ingredient, but these seeds are an essential part of a good curry paste. They add earthiness. SHRIMP PASTE This adds a salty tanginess – you’ll find it at your local Asian grocery store. You only need…