Innholdsfortegnelse for May 2019 i Woolworths TASTE

MAY IS A SIGNIFICANT MONTH for me. Three years ago, celebrating Mother’s Day at home with my extended family, I made a giant smoked ham hock and pork belly pie with mashed potato. I wrote about it a few months later for the “Comfort food” issue, because that was also the day I learned my second IVF attempt had failed. I don’t think I really appreciated the therapeutic power of cooking until I made that pie. As Khanya Mzongwana says in her beautiful tribute to her mother’s food legacy (p. 76), cooking can “become a healing space”. Everyone has a few dishes, often nostalgic, to which we turn for solace in times of distress. In Khanya’s case, the scrambled eggs her mom made while mourning Princess Di, for example. In…

Senior Copy Ed @Lyndylu chose cake as her deadline-week fuel. Specifically, a home-made Twinkie from La Tête, (which happens to be conveniently located right next door to our offices). * 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, can be held liable for any inaccuracies, injuries or damages that may arise.…

Feel free to let go of your OCD tendencies when it comes to baking the best pie. Fact: the pastry is going to be perfect (that’s guaranteed with our tips on page 114). But some filling will probably cook out and the crust might crumble a little. And that’s really okay – we’re all about the rustic look. But if you prefer someone else to do all the work for you, here’s some inside info: from next month, Woolies will stock a range of new pies that are just as good as home-made. Look out for the butternut plait, bacon-and-mushroom plait, beef bourguignon free-form and chicken-and-leek plate pies available in selected stores and online from the first week in June. woolworths.co.za…

British tea company Higher Living has been blending teas for more than 45 years and offers an extensive range of expertly blended organic teas designed to revive, soothe or send you off to sleep. Each tea is packed with 100% natural, certified organic herbs and quality spices so that you can be sure you’re getting the best out of every cup. Woolworths stocks nine exclusive Higher Living teas that are perfect for any occasion, including chamomile and vanilla, made using real Bourbon vanilla, and Sweet Dreams, a relaxing infusion combining lemon balm, lavender and chamomile. You don’t have to choose just one, buy two packs for R50 from 20 May to 9 June 2019. Available at selected stores. woolworths.co.za SERVING SUGGESTIONS Using 1 bag for a cup, or 2 for…

SANIBONANI This African trio of rooibos, buchu and honeybush also has a hint of naartjie. Our favourite for a caffeine-free wake-up call. R29.99 for 20 INFUSIONS PEACH-AND-APRICOT ROOIBOS Woolies’ Infusions range includes this fruity blend, which is also delicious as an iced tea. R34.99 for 20 ORGANIC GREEN TEA Grown in the tea gardens of China, this green tea is fragrant, delicate and flavourful. R27.99 for 40…

Start your day with a bowl of oats – Woolworths now stocks such a variety that you need never have the same breakfast two days in a row. High in fibre and so versatile in terms of how you can flavour them, there’s no end to the possibilities. Add smooth peanut butter to instant oats, or sliced fruit to quick oats. Rolled oats goes down a treat with grilled apples and toasted coconut, while steelcut wholegrain oats could almost be dessert with stewed plums or guavas and a drizzle of honey. No time to cook? There’s even a selection of readymade oats pouches – enjoy as is, or dress up with chopped dates and nuts. woolworths.co.za SERVING SUGGESTIONS Cook your oats of choice according to package instructions and enjoy with…

Few things in life warm the belly like a fragrant curry and, with winter headed our way, it’s high on the to-do list. Whether you like a bowl of butter chicken or a creamy korma, spicy vindaloo with rotis or a delicious lamb curry pie – you can’t go wrong with adding a spoonful or two of Rajah curry powder. Now boasting new packaging and an improved formulation, Rajah curry powders are non-irradiated, GMO-free and contain no added MSG – so you and your family can dig in to your heart’s content. rajah.co.za SERVING SUGGESTION Season 1 kg cubed boneless lamb and brown in 2 T oil. Remove the lamb and add 2 T butter or ghee, 2 chopped onions, 1 t grated ginger, 2 cinnamon sticks, 1 t crushed…

With winter approaching, our thoughts turn to citrus fruit, hearty food, the comfort of the fire – and perhaps a fine glass of dessert wine to enjoy with it. The KWV Classic Collection’s dessert wines, including Cape Full Cream sherry-style wine and Cape Tawny port-style wine, are perfect for adding a bit of spice to your winter tipple repertoire. Both wines can be poured as an apéritif before a meal, or enjoyed afterwards – perhaps with an excellent cheese or a delectable dessert. With flavours of dried fruit, orange zest and notes of caramel and honey on the nose, these warming wines are bound to chase away the winter blues. kwv.co.za SERVING SUGGESTION Preheat the oven to 180°C. Line a 20 x 30 cm baking tray with baking paper. Place…

Few things beat a bowl of comforting home-made soup on a cold night, but who has time for all that chopping and slicing? With Woolworths’ range of pre-cut soup mixes, that bowl is closer than you think. Pick your favourite soup mix (butternut, minestrone or chunky veg), add stock, simmer, and there you go! You could also take it up a notch with the brand-new range of soup kits: choose between Asian noodle, lentil and tomato, or curry cauliflower. These kits serve two as a starter and include soaked grains, freshly cut veggies, a flavourful aromatic paste and fresh herbs to garnish. Enjoy as is or customise them with croutons, sprinkles or a dash of coconut cream and you’ve got everything you need for a feast. woolworths.co.za SERVING SUGGESTION Prepare…

Say hello to your latest favourite winter snacking and entertaining solution: Woolworths’ new cheese pots. Available in three delicious flavours (smoked Cheddar and chorizo, tomato and herb, and Brie and plum) they’re perfect for dunking fresh veggies or chunks of bread – kind of like an instant fondue. They can also be used as a flavourful cheese sauce for oven-grilled vegetables, steamed cauliflower, pasta, or even a satisfying schnitzel or steak. Keep a few in your fridge for when you need a bit of extra indulgence. woolworths.co.za SERVING SUGGESTIONS Enjoy Woolworths’ new melting pots with chunks of toasted ciabatta, crisp fresh vegetables, breadsticks wrapped with pancetta, roasted vine tomatoes, sliced chorizo, and assorted crackers or tortillas for dipping. For an instant and super-satisfying pizza, pour the melted Brie-and-plum pot over…

“This cake is delicious with a dollop of thick Greek yoghurt, a perfect cup of tea and a couch to curl up on”– Hannah Lewry “My mom taught me to bake this when I was seven years old for my Brownies baking badge. She loved to bake”– Yvette Samaai STRAWBERRY-AND-CREAM YOGHURT CAKE “My nana was an excellent baker. We’d often bake together using just a wooden spoon and a Mason mixing bowl, which I still have today and use to serve my salads. Baking was a weekly ritual; sometimes even twice a week. My nan would leave the butter out in the sun to soften and we’d sit together on her swing chair next to the pool and take turns creaming the butter and sugar. (I once sat on the…

Mushrooms, especially shiitake and portabellini, add a savoury lift to other veggies, including asparagus, leeks, onions, peas and fennel. (Remember that dried mushrooms tend to give a bigger hit of umami flavour than fresh, and the cooked version is more umami-rich than the raw.) More flavour matches for ‘shrooms include dill, tarragon, thyme, basil, chives, tomato, bacon, ham and chicken. And what should be in your glass? Go with Pinot Noir, we say, a great complement to mushrooms’ natural earthiness.…

PLATE, divided into three chapters (meat, poultry, seafood), is devoted to Marlene van der Westhuizen’s favourite main courses designed to be shared around the table. Recipes are inspired by everything from the suppers of her childhood, to the meals she cooks today for her friends and family with market-fresh produce. Expect everything from pork belly to chicken pie and poached kabeljou with vegetables and anchovy cream. To stand a chance to win one of two copies of PLATE (also available in Afrikaans as BORD) published by Struik Lifestyle (an imprint of Penguin Random House South Africa), visit taste.co.za.…

Baked goods not your thing? There are more than enough fantastic restaurants in Lisbon to keep you sated. Here’s our pick of the best A CEVISHERIA Award-winning chef Kiko Martins runs this Peruvian-inspired restaurant. Order a pisco sour, sit at the counter and watch the chatty chefs prepare delectable, beautiful plates of ceviche and other seafood dishes. BELCANTO Arguably Portugal’s best restaurant, this José Avillez eatery currently ranks at number 75 on the World’s 50 Best Restaurants list. It’s full-blown fine dining, with a hefty price tag. But it’s a thing of beauty. TABERNA DA RUA DAS FLORES Our best meal of the trip. They don’t take reservations, so show up two hours before you’d like to eat (5.30 pm is a good time), put your name on the list…

Sometimes life is just too short for scrubbing and chopping carrots. Enter Woolies’ range of prepared carrots, which are ready to eat faster than it takes to say “What’s up, doc?”. If you want to look all professional, go for the turned chef’s-style carrots. If you’re after the rustic look without the grit, the washed baby carrots are for you (they’re also great for lunchboxes); and if a quick stir-fry is on the cards, you can’t go wrong with the julienne variety. woolworths.co.za SERVING SUGGESTION Chef’s-style carrots: Steam and serve with almond butter, Woolies’ tahini sprinkle and microherbs.…

Are you still washing your mushrooms? Don’t. They’re incredibly porous and will absorb water like sponges and release it all when they’re cooking. This means they’ll steam rather than fry, so you won’t get all those delicious crispy bits. Rather wipe them using kitchen paper or brush lightly with a vegetable or pastry brush to remove any dirt (most mushrooms you find in supermarkets are grown in sterilised compost, so a little won’t hurt you). If you really must wash them, rinse quickly under running water but do not soak them. Also, never pre-wash them and store in a plastic bag – they’ll go slimy.…

“How to make white sauce at about age eight. I still remember my arm getting tired from all the stirring.” – Katharine Pope “My mom taught me to make gravy. She’d let me whisk as it cooked and taste it to see if it needed more salt. It’s always perfect.” – Lynda Ingham-Brown “That it’s not a Malay dish if you don’t start off by braising your onions! They shouldn’t be burnt, just a bit darker than golden brown.” – Rugshaana Abrahams “My mom was not a very enthusiastic cook – she was a tennis coach and wanted to be outside. She did, however, teach me the meaning of hospitality: that there’s always room for one more at the table.” – Jeanne Calitz “My parents owned a bistro and catering…

THE BEST OF BAKING Whether you’re on the hunt for three-ingredient cheat’s treats (in 20 minutes or less!) or magnificent masterpieces, we’ve got a recipe for you. Visit taste.co.za/recipe-course/desserts-baking to browse all our dessert and baking recipes now. MOM KNOWS BEST What’s the best recipe that your mom handed down to you and you love making? Share it with us on Instagram (@WWTaste) or upload it to the website (taste.co.za/my-recipes). You could be featured in the mag! @ WWTaste ASK QUESTIONS AND SHARE YOUR ADVICE AT TASTE.CO.ZA/COMMUNITY-QUESTIONS. HAVE YOUR SAY! WE ASKED: When it comes to fruit in savoury main dishes (for example, watermelon in pork tacos or mango in a stir-fry)… YOU ANSWERED: Are 100% on board 63% Simply can’t deal 37% MOTHER’S DAY MENUS AND MORE Spoil your…

There’s more to a lattice pastry crust than good looks alone – it serves a practical function by releasing the steam that builds up in the filling as the pie bakes. The same goes for the vents in a double crust pie (a pie with a base and a uniform pastry topping). Pie dough isn’t elastic like pizza or bread dough, so the build-up of moisture could result in a mini explosion in your oven, and you’ll probably end up with a soggy crust and soupy filling. How to let off steam? USE A SHARP KNIFE to cut slits in the top crust. Around five slits radiating from the centre of the pie should do. USE PASTRY CUTTERS to cut decorative shapes into the top layer of pastry before you…

Yoghurt-dipped crunchies, R42.99 I have no stop button for these crunchies, so they only happen once a month! Fresh spinach, broccoli and kale soup, R44.99 Delicious topped with pancetta-wrapped goat’s cheese discs! Turmeric-and-chilli cauli florets, R39.99 I love these grilled and served on spicy coconut and turmeric dhal with curry leaves and roti. Red and green stuffed kardoula peppers, R93.99 My ultimate just-got-home-from-work snack, eaten while I stand in front of the open fridge. They just hit the spot – creamy, crunchy and spicy. Frozen petit pois peas, R44.99 My secret weapon! Great smashed with crème fraîche, lemon and black pepper, or folded into a fish pie.…

The reason I feel a connection to Chefs Warehouse Beau Constantia is because of Ivor Jones, the chef. I first met him when he was working at The Test Kitchen. The only table we could get was at the counter where Ivor was working. This guy! He made this really great Boerenkaas mousse with broccolini. I was like, thank you very much, I will take five. It was incredible! My fiancé and I try a new restaurant every month for our month-a-versary. Sometimes we’ll do something casual and fun, but we’ve also been to a lot of the fine-dining restaurants. At the end of 2017, we came to Chefs Warehouse Beau Constantia. We deliberately didn’t google the menu, and it was just an explosion of flavour. They had a cured…

1 Steak with anchovy-spinach sauce and matchstick fries To make the fries, peel and chop 200 g Nicola Mediterranean potatoes into matchsticks. Toss in kitchen paper to dry and blot off the excess starch. Heat sunflower oil in a medium-sized saucepan. Fry the potatoes in batches until golden brown, then remove using a slotted spoon. Drain on kitchen paper. To make the anchovy-spinach sauce, heat 200 g butter and a dash of olive oil in a pan and fry 20 g chopped anchovies until they melt. Add 2 T red wine vinegar and pepper and set aside. To cook the steak, heat sunflower oil in a pan over a high heat and pan-fry 400 g steaks for 1 minute on each side. To serve, mix 200 g baby spinach into…

Place a 24 x 13 cm loaf tin in the freezer. Separate 3 free-range eggs and beat the yolks with 80 g caster sugar using an electric mixer until pale and creamy. Place 1¾ cups cream in another bowl and whisk until soft peaks form. Whisk the egg whites in a clean bowl until stiff peaks form. Gently fold the whipped cream and the egg whites into the egg yolk mixture. Fold in 2 t vanilla paste. Pour a third of this mixture into the cold loaf pan and return to the freezer for a few minutes. Layer with your favourite Nestlé chocolates. Pour over more egg-and-cream mixture and freeze. Repeat the layering process with more chocolates and more egg-and-cream mixture until the tin is full, then freeze for 5…

A few months ago, my friend Algria was looking after Seb while Jacques and I attended a parents’ meeting at his new school. As night fell and the first stars came out, Seb accompanied her when she took her dog Snowy out for his last walk of the day in the small neighbourhood park across the road from where we all live in Tamboerskloof. Afterwards she told me that while Seb was on the swings, they started chatting about love, life and the universe, as you do when you are a very special woman with a very special connection to a very special six-year-old boy. Algria pointed to the stars and reminded Seb of how she had always, right from when he was a baby, told him that she loved…

1 For Tony’s favourite goose: YAT LOK The taut, ochre, glossy skin of roasted goose will beckon to you from every corner, but if you only have one chance to try this renowned dish, you may as well follow Anthony Bourdain’s recommendation. While the queues at Yat Lok can seem endless, the tables awkwardly close together and only two real menu choices (roasted goose or pork belly), the succulent grilled meat is something you’ll always remember. If you want to avoid the queue, arrive before 11 am. 34–38 Stanley Street, Central 2 For the ultimate seafood brunch: OYSTER & WINE BAR Every Sunday, the Oyster & Wine Bar at the Sheraton Hong Kong hosts a completely extravagant Champagne brunch. The bubbly flows, oysters are flown in from all over the…

“My mom was not very interested in cooking but she was known for her apple pie, and she made a lovely crustless milk tart for special occasions. She also baked lots of biscuits for the summer holidays, including ones called soentjies (kisses), very simple but delicious butter cookies.” – Jeanne Calitz “My mom is a self-confessed average cook, but she can nail soups and desserts. Her crème caramel reminds me of the dinner parties she and my dad used to throw. I also love her wholewheat bread made with that SA staple, Nutty Wheat. Preferably served with the delicious snoek pâté she used to make (so delicious, I asked her to make it for my 21st).” – Kelly Cloete “My mother made the most incredible birthday cakes for us. I…

BROWN MUSHROOMS Their meaty flavour is perfect for risottos, casseroles and soups. R44.99 BUTTON MUSHROOMS Sauté to bring out their mild woody flavour. R26.99 MIXED EXOTIC MUSHROOMS This combination of shiitake, king oyster and shimeji mushrooms is ideal for stir-fries, risottos and stews. R54.99 PORTABELLINI MUSHROOMS Bring out their rich, earthy flavour by grilling or baking them R27.99 SHIMEJI MUSHROOMS Versatile shimeji mushrooms have a delicate, nutty flavour with a soft, chewy texture. Great for salads and noodle-based dishes. R54.99 SHIITAKE MUSHROOMS This Japanese ingredient has a meaty texture and rich, smoky flavour. Delicious in stir-fries. R54.99…

At first glance, you’d be forgiven for spotting a bit of Nigella in Aliya Ferguson (Haeri-Mazandarani). The soothing, low timbre of her voice and elegant British accent don’t hurt. Nor do the long chestnut locks. And then there’s the way she moves effortlessly about her photogenic kitchen, chopping fresh herbs here, sautéing onions there, all while regaling you with anecdotes and interesting asides. But, as a day in her kitchen unfolds, you realise that, by drawing a comparison with an existing TV personality, you are selling this particular domestic goddess short. “I sound British but I don’t identify that way,” says Aliya, plopping some double-cream yoghurt into a bowl of grated, cooked beetroot, before stirring through a splash of red wine vinegar, crushed garlic and fresh mint. “I was born…

Portugal has never been on my bucket list of places to visit. Not that I have anything against the country, its food or its people; it’s just never been more attractive to me than, say, Spain or France. Or Vietnam, Sri Lanka or Japan. (Yes, I have a rather long list.) But when I had the opportunity to escape real life for a few days, for the first time in far too long (read: time, budget and obliging partner), I discovered I wasn’t that picky about the destination. And that a place I had never before dreamed of visiting would in fact turn out to be the best one yet. The back story The chance to pretend I was a carefree, childless world traveller arose when my career break overlapped…

Despite the disastrous rand, Portugal is a wonderful shopping destination. Make sure to come back with the following WINE Portugal is the world’s largest producer of, well, Port, which you can find anywhere that sells wine. The variety is overwhelming, so if you get the chance, make time for a Port tasting. Or better yet, visit a Port house or the beautiful Douro valley. Also try vinho verde (green wine) – a light, crisp wine with a slight green tinge. CERAMICS Azulejos, Portugal’s famous glazed ceramic tiles, can be spotted on every second building, including schools and subway stations. They are beautifully decorative and make for lovely souvenirs. CANNED FISH Sardines, mackerel, tuna, anchovy, octopus, eel … there’s more to Portugal than canned sardines. Shops are stacked with prettily packaged…

CHOUX PASTRY is used for making éclairs and profiteroles. Unlike other pastries, it is made on the stovetop using melted butter and water. It expands as it cooks, making the perfect cavity to fill with cream or crème patissière. FLAKY PASTRY should be made in cool conditions and must be chilled during and after making to prevent the fat (butter) from melting. Use it for sausage rolls, jam puffs or savoury pies. HOT-WATER PASTRY is shaped by hand while still warm and is traditionally used for pork or game pies. PUFF PASTRY’S many layers expand as it cooks – it’s best to use ice-cold butter as the moisture in the fat evaporates during baking, creating steam that results in its many delicate layers. Use it when making tartlets, cheese straws…

Lemony green soup with yoghurt, sweet potato fries and dukkah Soften 4 finely chopped spring onions, 1 finely grated peeled onion and 3 cloves minced garlic in 50 g butter and 2 T olive oil over a low heat until translucent. Add 1 litre water and 1–2 sticks vegetable stock concentrate and bring to the boil. Add 300 g broccoli florets and 200 g baby spinach and cook for 2–3 minutes. Season to taste. Remove from the heat and blend until smooth. Pour into a clean saucepan and bring to a slow simmer. Stir in the juice of ½ lemon, adding more to taste if you like. Serve warm with a generous swirl of plain yoghurt, fresh mint and sprinkle with dukkah. Serve with the sweet potato chips. Serves 4…

There truly is nothing better than arriving home after a long, stressful day to find that my TASTE magazine has been patiently waiting for me! The avid foodie in me couldn’t wait to try out some new recipes in the March issue, not to mention dusting off my pasta maker and putting it to good use! That soufflé is now my specialty. Thank you TASTE for allowing me to face my foodie fears and cook dishes I never dreamed possible. THE WRITER OF THIS MONTH’S WINNING LETTER TAKES HOME a mixed case of KWV Classic Collection dessert wines to the value of R750, plus a R500 Woolworths gift card. THE PRIZE The KWV Classic Collection is KWV's core range of quality wines. The dessert wines include Cape Full Cream dessert…

“This is definitely going to be on my Mother’s Day table – it’s really easy”– Abigail Donnelly “A pie can be anything you want it to be: breakfast, lunch or dinner”–Abigail Donnelly CRUMPLED PHYLLO PORK-AND-TOMATO PIE “Don’t expect any leftovers with this recipe!” Serves 4 EASY GREAT VALUE Preparation: 15 minutes Cooking: 40 minutes olive oil 3 T, plus extra for brushing leeks 2, finely chopped garlic 4 cloves, finely chopped thyme 1½ t lemon ½, zested smoked chilli flakes 1 t rosemary 1 sprig pork sausages 8 tomato passata 1½ cups sea salt and freshly ground pepper, to taste phyllo pastry 8 sheets, thawed 1 Preheat the oven to 180°C. Heat the oil in an ovenproof frying pan. 2 Gently fry the leeks until soft, then add the garlic,…

Savoury vegetable teas Fruit infusions are nothing new, but how does onion tea grab you? What about spinach, broccoli or beetroot? Inspired by the search for less sugary beverage options, veg-based infusions are gaining popularity. Mushroom tea, in particular, has a bevy of followers, though its purported health benefits aren’t proven. Nevertheless, we can appreciate the comforting properties of a brothy, midmorning beverage. California-based company Numi offers flavours that sound more like soup than tea. Think carrot curry, spinach chive, broccoli coriander, or tomato and mint. Gazpacho tea, anyone? Fermented tea No, we’re not talking about kombucha, but rather tea leaves that have undergone microbial fermentation. Also known as dark tea or post-fermented tea, it’s been made in China, Japan, Korea and Tibet for centuries, but is less widely available…

Chef Wesley Randles first created the dish while he was working at The Pot Luck Club back in 2013. “When I pulled it off the menu, we had a wave of complaints.” The wings are skewered and straightened, then cooked sous-vide to ensure succulence. The chicken is coated in tapioca flour and fried once to create a sealed layer. It’s then coated in a tapioca batter and fried until crispy. To make them extra juicy, free-range chicken wings are brined for five hours in water spiked with salt, sugar, garlic, cloves, bay leaves, juniper berries, coriander, ginger and thyme. The wings are served with miso mayo for an extra dose of umami, and chopped cucumber in a chilli, lime, rice wine vinegar and fish sauce dressing. “The paste is the…

When I was a kid, I had to prepare my own food because my mom would come back from work late. I think that’s where I found my love of food. I didn’t really want to go into cheffing because I didn’t grow up with any chefs who I could look up to. My mom was my career advisor and she said “you have to study, you have to be a doctor, a dietician, a manager”. So I studied hospitality management. After 10 years of working in the industry, I wasn’t happy. I’d be in the kitchen of the hotel telling the chef “You need to add salt, you need to add this…” I was a bit irritating! I decided, I’m still young: why don’t I explore this cooking thing?…

Everything about writing this book felt like home to me. I listed all the spices I have cooked with – from my Cape Malay heritage, from my travels. I wanted Spice Odyssey to be a celebration of my love for spices and my reverence for the simple act of “breaking bread together”. My grandmother, Ragmah Hartley, was an amazing cook and a revered baker in the Bo-Kaap. She had such a calm demeanour, a stillness about her when she cooked and baked. I remember her starting her cooking ritual by washing her hands first, then I’d watch as her lips softly mouthed: “Bismillah-ir-Rahman-ir-Rahim” (In the name of God, the most gracious, the most merciful). She’d dry her hands and lay out her ingredients, the very same way I was taught…

In the seventies, NASA briefly entertained the idea of sending sherry to space in an effort to improve the purportedly inedible space rations. Plans were shelved after a flurry of angry letters from the public. Since then, it hasn’t had the best reputation – until a year or two ago, when bartenders suddenly rediscovered its merits. “We have yet to find a spirit that can’t be matched with a sherry,” Tyson Buhler, head bartender at Death & Co in New York, told Edible Manhattan. On the menu at the moment, a classic called the greenbriar, similar to a julep, but featuring sherry and vermouth instead of gin with the peach, mint and bitters. SA bars are slowly starting to use it too. “We absolutely love sherry,” says Kurt Schlechter of…

1 Spier Chardonnay Pinot Noir 2018 Pinot Noir and Chardonnay are the grapes used to make the fine wines of Burgundy and are also the main grapes in Champagne and SA's own Méthode Cap Classique. In this wine, they are given a delightful South African twist with litchi, white peach and yellow apple from the Chardonnay, and red berry fruits from the Pinot Noir. R69.99 2 Simonsig Pinot Noir No Sulphur Added Cap Classique 2017 You’ll love the salmon pink colour, raspberry, strawberry and candy floss flavours, and the polished finesse as a result of the lack of sulphur. The 2015 and 2016 vintages were crowned the top rosé MCC at the National Cap Classique Challenge. (Inside info: the 2017 tastes like it will complete a hat trick this October.)…

In the early nineties, I found myself working at a historical mansion in Washington DC that served as a retreat for congressmen, senators and world leaders. I spent my days mangling sheets, polishing marble floors and turning rooms, and my time off revelling in the city’s galleries and museums. Good farmers’ markets were emerging and there was a wave of new “ethnic” restaurants in the city. At 25, I was making culinary discoveries of my own. I had mentors and a small army of friends. I sang at the National Prayer Breakfast and I visited friends all over the country. Bliss! But I did have bouts of intense homesickness: for the mountain and sea; for slices of thin, toasted seed loaf with cold butter; for my mom’s sago pudding, redolent…

Over 300 years ago, a pioneering Dutchman by the name of Meldt van der Spuy fell in love with Cape Town and became one of the first to export the region’s fine wines to the rest of the world. Today, the Van der Spuy family continues the legacy via the delicious wines of Cape Town Wine Co., which celebrates the character of the award-winning vineyards nestled on the slopes of Table Mountain. Pour a glass of Cape Town Wine Co. Sauvignon Blanc 2018, which has notes of citrus, apple and ripe pear, to accompany a feast of fresh linefish with lemon butter, or crack open a bottle of Cabernet Sauvignon 2018 – the delightful notes of cocoa and blackberries are bound to turn your next Sunday lamb roast into a…

BRANDY-ROASTED EXOTIC MUSHROOMS WITH FONDUE AND ANCHOVY-AND-SPECK TOAST Serves 8A LITTLE EFFORTPreparation: 15 minutesCooking: 30 minutes Woolworths mixed exotic mushrooms 2 x 300 g punnets olive oil 3–4 T sea salt and freshly ground black pepper, to taste brandy 2 T rosemary 3 sprigs butter 50 g white anchovies, for serving For the cheese fondue: lemon juice 2 t white wine 1½ cups cornflour 1 t Gruyère 200 g, grated Emmenthaler 200 g, grated Woolworths speck 1 x 70 g pack ciabatta or sourdough toast, for serving 1 Preheat the oven to 180°C. Toss the mushrooms in the olive oil and season to taste, then spread out in an even layer on a baking tray and roast for 10–15 minutes. 2 Increase the oven’s temperature to its highest and add…

Everyone who has known me since I was a child knows two things about me: I’m very sensitive and I love to eat. As a little girl, these two attributes brought me immeasurable grief because I was always either crying about something I wanted to eat but couldn’t (raw potatoes, true story!) or overeating until the agony in my choc-a-block gut had me sobbing with regret. The latter is probably my mom, Loyiso’s, favourite story about anything ever (SMH). I didn’t know it then, but these characteristics were the start of what would become an enormous revelation when, years later, I found myself working seriously with food. As my relationship with food bloomed, I would come to realise that my work didn’t have to be a source of anxiety and…

IT COULD BE SAID THAT local chef and cookbook author Marlene van der Westhuizen lives a charmed life, dividing her time between her home in Green Point, Cape Town, and the house in the medieval town of Charroux in rural France where she hosts her cooking courses. Yet the reality is more grit than glamour, she says. The reality is one of a committed cook who has spent “entirely too much time on planes and trains” in order to share her passion for food and her unwavering belief in doing things well. The latter, as it turns out, was also the impetus for her latest cookbook. Plate is your eighth cookbook, after kicking off with Delectable in 2006. What was your motivation in writing it? I think there is such…

The quickest (and arguably best) way of tasting Lisbon’s food is to book yourself onto a food tour. We spent a morning with the wonderfully knowledgeable and bubbly Ruthy Meleiro from Treasures of Lisboa, in Alfama, the oldest neighbourhood in Lisbon. The walking tour started with piping-hot pastel de nata from a petite pastelaria and proceeded to dazzle and delight us with sardines on toast, bacalhau, artisanal cheese, chorizo, green wine, an olive oil tasting, cherry liqueur and more pastry from a host of hole-in-the-wall restaurants and local producers. treasuresoflisboa.com…

GETTING THERE Flights between Cape Town or Joburg and Lisbon are fairly abundant. It depends on your budget, time constraints and general sense of adventure (read: willingness to trust a budget airline). We flew with Turkish Airlines. VISAS South Africans need a visa for Portugal. Visit vfsglobal.com/portugal/ southafrica/ for all the necessary information. GETTING AROUND Planes, trains and automobiles are all solid options. Once you’re in the city, and manage to find free wi-fi, Uber is an incredibly affordable way to get around. And great relief in hilly Lisbon. CURRENCY The Euro. Sorry.…

When working with frozen puff pastry, thaw it in the fridge if you have time, rather than at room temperature. This will ensure that it remains pliable without softening too much. If it’s an emergency (read: loadshedding), you can thaw it at room temperature but don’t let it get too soft, which means the butter is melting. Only unfold it when it has thawed completely, otherwise it may crack. Blind bake tart shells so that they’re cooked through before you add the filling and don’t turn soggy. Blind-baking involves lining your tart shell with baking paper (not wax paper, see why below) and weighing it down using ceramic baking beads or uncooked rice, dried beans or lentils. The weight stops the pastry from rising while ensuring it’s cooked through. Use…

The cooler months are upon us and that means it’s time for hearty comfort food. What could be more satisfying than a roasted sweet potato, or a fragrant sweet potato curry? If that sounds like it’s up your alley, then you’ll love Woolworths’ range of Kara sweet potatoes. Available in three colours (deep purple, vibrant orange and white), they’re wonderfully versatile. Roast, braai, boil, steam, mash, make a batch of spiced sweet potato fries, or even grate them into a smashing sweet potato rösti (see recipe overleaf) – the options are endless. Grown locally to ensure the best flavour and a velvety texture, Kara sweet potatoes are truly a delicious addition to your kitchen. woolworths.co.za KARA ORANGE SWEET POTATO AND LENTIL COCONUT CURRY Serves 4 EASY GREAT VALUE Preparation: 20…

A: DUTCH SHORTBREAD No one in my family can cook apart from my Oma. She started to teach me when I was around 15. One of the best things I learnt to make was her crumbly Dutch shortbread, which I still make to this day. The consistency is so soft and the taste very moreish. It’s such a nostalgic dish for me as it transports me back to my childhood (see taste.co.za for the recipe). WHAT HAS BEEN YOUR FAVOURITE MEAL IN SOUTH AFRICA SO FAR? When I was in Gauteng last year, I was lucky enough to go on safari – I got to try venison and I had some cracking braais. I also developed an addiction to biltong. I wasn’t able to eat at a lot of…