Innholdsfortegnelse for July 2019 i Woolworths TASTE

Ramona Naidoo (@food_thingz) is our June winner! She posted this gorgeous panna cotta with sumac made using Woolies ingredients on the TASTE Recipe Club Facebook group. It’s served on crushed biscuits and has a hint of cinnamon. Brava, Ramona! RAMONA WINS A R500 WOOLWORTHS GIFT CARD AND MARTINI SPARKLING WINE WORTH R540 How to enter Cook a recipe from a recent TASTE magazine and tell us how it went! Email us with a progress report at taste@ newmedia.co.za, post a photo on Instagram with the hashtag #icookedwwtaste, or on the TASTE Recipe Club on Facebook. THE PRIZE The Martini company is situated in Piedmont near the Asti region of Italy, where it uses Bianco Moscato grapes to make Asti Spumante, while its fine vintage Prosecco is made with 100% Glera…

“Trifolati refers to the method of frying soft vegetables such as marrows with olive oil and garlic” LOMBARDY: Milan Milan, the global capital of fashion and design in northern Italy, is also famous for maize-based dishes such as polenta, as well as rice-based dishes, especially risotto. Creamy risotto alla Milanese gets its vivid golden colour and distinctive flavour from saffron, one of the rarest spices on the planet – some of the best is grown on the plains of the Abruzzo region, east of Rome. RISOTTO ALLA MILANESE Serves 6 A LITTLE EFFORT Preparation: 25 minutes Cooking: 50 minutes marrow bones 6 chicken stock 1 cup olive oil 3 T endives 3, halved lemon juice 1 T Woolworths pork-and-herb bangers 6 rocket, for serving For the risotto: butter 100 g,…

SERVING SUGGESTION Fry 4 cloves garlic and 100 g sliced Woolworths smoked chorizo sarta pork sausage in 2 T olive oil. Add 2 x 400 g cans cherry tomatoes and season to taste. Simmer for 15–20 minutes, then stir through 1 x 400 g can drained and rinsed chickpeas and 1 large cubed, pan-fried brinjal. Remove from the heat. Make 4 wells in the sauce using a spoon and break a free-range egg into each well. Bake at 180°C for 15–20 minutes, or until the eggs are set. Serve warm with Mediterranean flatbread, more pan-fried chorizo and baby spinach.…

There’s something about a bowl of noodles that just says “comfort”. And now you can enjoy your favourites in a plant-based, grain-free, low-carb and gluten-free alternative. Woolies’ new cauliflower and spinach-and-cauli noodles lend themselves perfectly to warm Asian dishes such as teriyaki or curries like the butter chicken on this page. They also work for comforting classics like a Bolognese and add bulk to soups – hello minestrone! Made from the best possible vegetables, grown by the best possible farmers, these noodles are the perfect way to add veggie goodness to winter menus. Save R5.00 now R39.99 for 250 g woolworths.co.za SERVING SUGGESTION: Cook the cauliflower noodles according to package instructions and serve with warm Woolworths beef ragù sauce, pitted green olives, grilled exotic mushrooms and Parmesan. For a warming…

What inspired the second book and how would you say it differs from the first? Henry: This cookbook is all about how imaginative plant-based food can be. We’ve got pulled jackfruit burgers in there, Camemberts, even a vegan “faux” gras! We’re inspired by food we ate before we went vegan, so we’ve recreated some classic British dishes like a “to-fish” finger sandwich and shepherd’s pie. Video is a huge part of your brand. Which of your videos has been the most successful? Ian: One of our most popular videos is our mushroom Wellington, which thousands of people ate at Christmas. It’s one of the recipes that we’re most proud of. It’s so humbling that people cooked our recipe for arguably one of the most important meals of the year. Which…

Turn up the heat this winter with a warming bowl of seafood broth. Woolworths’ Norwegian salmon poached in soya, ginger and lime, or lemon and pink peppercorns, are the perfect additions. They’re both ready to eat and brimming with fresh flavour. Peeled and deveined prawns couldn’t be easier to use, simply add to the broth and heat through. Add some fresh, crunchy vegetables, exotic mushrooms and noodles, and you’ve got a bowl full of flavour. woolworths.co.za SERVING SUGGESTION: Bring 2 cups fresh vegetable or chicken stock, 1 T soya sauce, a few slices ginger, 2 sliced cloves garlic and 1 whole chilli to a boil. Blanch 50 g pak choy and 50 g asparagus spears in the stock. Cook Woolworths medium Asian wholewheat noodles according to package instructions and place…

1. Cederberg Private Cellar These vineyards are among the highest in the Western Cape at 1 036 metres above sea level. Only about 300 hectares are used for farming, the holiday resort and staff housing, with the rest placed under CapeNature’s care, with 5 200 hectares under conservation and forming part of the Greater Cederberg Biodiversity Corridor. Cederberg Cellar farms sustainably and, because this isolated area has minimal disease, this allows for little to no chemical intervention. They also undertake continuous eradication of alien vegetation. THE WINE TO TRY: Cederberg Sauvignon Blanc is a delicate combination of green fig and white asparagus with hints of gooseberries. R124.99 “La Motte in the Franschhoek Valley is home to threatened mountain fynbos” 2. Paul Cluver This family-run farm in the Elgin Valley is…

1 Lunato Lambrusco Rosso Lambrusco is an unusual, slightly sparkling red wine made in the Emilia-Romagna region of north Italy. This one exudes cherry, berry and plum flavours with dark chocolate and a subtle hint of violets and luscious sweetness with a gentle fizz. With its friendly alcohol of 8%, why not add it to the guest list at your next lunch or dinner? It’s particularly adept at bringing out the best in oily foods and has the sweet charm to mingle well with red berry desserts and ice cream. R69.99 2 Gran Duca Chianti DOCG 2017 Chianti, Italy’s best-known red wine, comes from the Chianti region in Tuscany. With a minimum of 80% Sangiovese, you can expect your Chianti to have a light ruby colour, black and red cherry…

Laden with olive oil and cheese, this is not a diet option. You could use fior di latte and Parmigiana Reggiano if you're feeling flush, but my post-holiday, shoe-shopping-on-the-rand didn’t allow for this. I went basic. And it tasted just fine. My shoes look great, by the way. Serves 6 EASY GREAT VALUE Preparation: 30 minutes, plus 30 minutes’ standing time Cooking: 45 minutes large brinjals 3 sea salt and freshly ground black pepper, to taste garlic 4 large cloves, finely chopped (of course, I use more) olive oil 2 T, plus extra for frying tomato passata 360 g sugar 1½ T flour, for dusting fresh basil 30 g, torn mozzarella 300 g, cut into 2 cm slices Grana Padano shavings 150 g butter 2 T 1 Trim the brinjals…

When you’re not dunking a rusk into your favourite brew (see page 84), we think espresso-infused affogato, mocha crème caramel or tiramisu cheesecake are the best way to get your caffeine fix “You could keep the coffee-toffee sauce in the fridge in a sterilised jar for up to two weeks” STICKY DATE AND MOCHA SWIRLED BUNS “The best kind of indulgent treat for your next afternoon pick-me-up. You could even indulge in one for breakfast.” Makes 4 A LITTLE EFFORT GREAT VALUE Preparation: 40 minutes, plus proving time Baking: 25 minutes dry yeast ½ t lukewarm milk 5 T instant coffee 1½ t caster sugar 55 g flour 485 g salt ½ t crème fraîche 100 g free-range eggs 2 butter 175 g, melted light brown sugar 100 g ground…

“If I could eat only grains, fruit and vegetables for the rest of my life, I would. They offer so much more to explore than meat does. When I’m asked to design a menu for an event, for example, I’ll usually come up with about ten dishes I think are fantastic until someone says to me ‘Hey, where’s the meat?’! My aunt Bongi is one of my biggest cooking inspirations because when I was growing up, she loved vegetables in a way that you don’t often see in our community. She was always looking for different ways to cook them – like her easy party gem squash in the May 2019 issue of TASTE – and she introduced us to vegetables we wouldn’t otherwise have tried. Personally, I find grains…

“I have always had a passion to inspire and motivate people around me to cook, bake, taste and experiment with food. When I studied to be a teacher I was following my natural calling (although I only realised this in retrospect!). For many years I gave cooking classes from home and later I had a beautiful studio from where I operated in Langebaan. When we moved to Gauteng, it did not take long before my newly renovated kitchen became a cooking studio, where I once again taught, cooked, baked and – hopefully – inspired others. Now back in Cape Town I have two beautiful kitchens, a small function venue and a guesthouse where I can once again do what I have always loved to do. Entertaining is a big part…

THREE YEARS AGO, I was invited to a summer wedding in Tuscany. For reasons that seem utterly trivial now, I wasn’t able to go, but the rest of my family flew over for the occasion. The groom was my brother’s childhood friend and so my brother was the best man. My mother and sister were the entourage. I was properly envious. In the middle of that particularly cold July – as I remember it – I ate endless bowls of soup in front of the gas heater and watched as their Instagram feeds filled up with Tuscan hills and antipasti, tables of laughing guests clinking Prosecco glasses at dusk. I drank red wine and whined to whoever would listen. Missing a real-life wedding under the Tuscan sun was bad enough,…

WINTER ROASTS The best thing about roasting? Your meal cooks itself while you put your feet up! Learn how to roast everything from butternut to quail, and chicken to strawberries. JOIN THE CLUB! Chat to fellow foodies, get tips from our food editors and show off your latest creations on TASTE Recipe Club, our brand-new Facebook group. Search “TASTE Recipe Club” on Facebook, or click the “Join group” button on our Facebook page. WINNER, WINNER! Bored of your repertoire of chicken dinners? Browse our chicken recipe guide for new ways to roast that bird, as well as glorious schnitzels, bredies, pies and curries. HANNAH'S 30-MINUTE MEALS Stumped for midweek meals? TASTE contributing food editor Hannah Lewry is in the TASTETube kitchen this July, showing us all how to make those…

MINI SHAPES Orzo Best for: Soups, stews and pasta salads LONG, SKINNY PASTA Spaghetti, linguine, vermicelli Best for: Cream- or oil-based sauces LONG RIBBONS Tagliatelle, pappardelle, fettuccine Best for: Rich, meaty sauces SHELLS Conchiglie Best for: Heavy cream and meat sauces that pool inside the pasta TWISTS Fusilli Best for: Light, smooth sauces that will cling to the twists TUBES Penne, macaroni, rigatoni Best for: Hearty vegetable sauces or baked cheese dishes FILLED SHAPES Ravioli, tortellini Best for: Light butter and oil sauces…

My little boy loves soft citrus and so do I. On Sunday night, when Carte Blanche reminds you that it’s back to work in the morning, rusks are a necessity. Fresh spaghetti makes all the difference to a lazy Sunday spag-bol lunch. I start off Saturday morning with a good-quality brew – usually the 100% Arabica breakfast blend – before hitting the mountain-biking trails. Rotisserie chicken is an ideal Friday-night dinner and perfect for weekend leftover meals. It also becomes my Saturday arvie chicken sarmie, with seeded oat-and-quinoa stoneground bread as the base, Boursin cheese – for creamy texture and flavour – and smoky BBQ mayo.…

To make the 4Ps sauce, porcini and pancetta are sautéed, before peperoncino (crushed chillies) and pomodoro sauce are added. The porcini, pancetta and tomatoes are imported from Italy, while the chillies sourced from the Bo-Kaap. The tomato sauce is made using canned Italian Solaria tomatoes. “They’re not acidic,” explains Enrico. They’re boiled with a whole onion, olive oil, salt, pepper and fresh basil, before being crushed to make a rich passata. Once cooked, the pasta is added to the sauce pot, and stirred over the heat to allow the flavours to meld. The dish is finished with a grating of 34-month-aged Parmigiana Reggiano, and served in the frying pan, so as not to lose any of the rich flavours. The pasta is freshly made on site using farina 0, which…

Picture a table laden with delectable treats – lamb croquettes with minted yoghurt and bordelaise sauce, steamed mussels in a delicate white wine sauce, traditionally made beef bourguignon, and for dessert, a light and creamy crème brûlée. Where can all these delights be found? At Carbon Bistro, which is now under new management, and has a mission to bring diners delicious, unpretentious food in an inviting environment. Inspired by the cuisine of Provence in the south of France, Carbon Bistro’s menu trades in generously prepared, home-style dishes. Add over 250 of the best local and international gins from nearly 40 countries and you’ve got the makings of a memorable dining experience.…

The bar: This is a hotel bar with a difference. Gorgeous George is part of the Design Hotels family – an international group with over 300 privately owned hotels around the world – and the décor is certainly striking. Designer Tristan du Plessis led the team of creatives in celebrating contemporary African design. The bar space has a jungle feel. Inside, there’s a cosy area with leather chairs, emerald-green walls and wood panelling, and a showpiece bar counter. Outside, there’s a leafy glass-and-steel conservatory filled with dozens of hanging plants, and monkey sculptures from Seletti in Italy. It opens onto an open pool deck with loungers, a beautiful striped emerald-and-white pool, and a Henry Rousseau-inspired jungle mural by artist David Brits. The barman: Jody Rahme started bartending during seven years…

The Cape Winelands is home to 95% of SA’s wine-growing and two global biodiversity hotspots – the Succulent Karoo and Cape Floral Kingdom. Through a voluntary membership model, the World Wildlife Fund SA works with environmental leaders in SA’s wine industry, known as the Wine Conservation Champions, who commit to biodiversity-friendly farming practices, conserve their natural areas and continually improve their water and energy efficiencies. Show your support: Look for the sugarbird and protea logo on wine bottles in Woolies and visit wwf.org.za/our_work/initiatives/ conservation_champions.cfm.…

1 For family-friendly feasting: BIG DOG CAFÉ If you love good food and coffee, and dogs (resident Great Dane puppy Jack is available for fussing), this is the place for you. Established in 2017 by the Macaskill family, the folk behind KZN’s super-successful Terbodore Coffee Roasters, it’s an airy café with a garden where kids (and dogs) can burn off excess energy. For breakfast, take your pick from the likes of a vegan apple pie oatmeal waffle made with oats and chia seeds, served with an apple compote and silky whipped coconut cream, or sautéed mushrooms on sourdough with white bean and truffle hummus, poached free-range eggs, and ancho chilli-and-coffee hollandaise. Lunch includes a flavour-packed ramen with okonomiyaki meatballs, egg noodles, sweetcorn and shimeiji mushrooms. To drink, you’ll find excellent…

I met Roushanna Gray, renowned wild food forager and owner of Veld and Sea, a year ago at an intimate fynbos and gin tasting in Cape Town, and that’s where my interest in foraging began. Enthusiastic, full of energy and thoroughly knowledgeable on the art of “hunter-gathering”, her table of seaweed, fynbos and other herbaceous delights captivated me. I’d seen many of the flora laid out in front of me in the wild before, but I’d never have guessed that they were edible. Rubbing the leaves between my fingers and inhaling their wild scents – and then tasting the way they had been infused into the gin (and later into lunch) – I was transported on a sensory journey. This happened just as my veggie patch had finally started yielding…

“My default is SWISS CHARD steamed or blanched, the water squeezed out and seasoned with Maldon salt, good olive oil and lots of fresh nutmeg. Sometimes I add the chopped chard to a white sauce, to please the husband, but the nutmeg is key in both versions.” – Kate Wilson “I blanch and roast LEEKS, and love making a classic leek-and-potato soup.” – Kelly Cloete “CASSAVA LEAVES are a thing for me. I add them to a Mozambican matapa stew, made with ground cashews and chicken or prawns, served with coconut rice.” – Keletso Motau “I can’t get enough of TENDERSTEM BROCCOLI, blanched and then chargrilled and tossed in a lemony anchovy dressing.” – Abigail Donnelly “I love PAK CHOI simply steamed in an Asian broth.” – Lynda Ingham-Brown “CABBAGE…

YOUR ORDER Flat white YOU…  strive for balance YOUR IDEAL DUNK Digestive bran-and-almond rusks YOUR ORDER Iced latte YOU…  aren’t shy of trying something totally new YOUR IDEAL DUNK Doughnut rusks YOUR ORDER Cortado YOU…  are a die-hard purist YOUR IDEAL DUNK Mosbolletjie rusks YOUR ORDER Café macchiato YOU…  always play by the rules YOUR IDEAL DUNK Gluten-free fruit-and-seed rusks YOUR ORDER Latte YOU…  never say no to dessert for breakfast YOUR IDEAL DUNK Honey-and-oat rusks YOUR ORDER Cappuccino YOU…  stick to the classics YOUR IDEAL DUNK Buttermilk rusks YOUR ORDER Americano YOU…  are mostly straightforward – until you’re not YOUR IDEAL DUNK Carb Clever seeded rusks What kind of rusk-dunker are you? Watch the video at youtube.com/user/TASTEMagazine.…

SLOW-BRAISED GARLICKY LAMB WITH POTATOES AND ARTICHOKES “Neck of lamb needs slow cooking, so be prepared to invest a few hours, but it’s worth it to get the best out of this flavoursome cut.” Serves 6 EASY Preparation: 10 minutes Cooking: 2 hours lamb neck slices 1 kg sea salt and freshly ground black pepper, to taste onion 1, finely chopped lamb or chicken stock 2 cups dry red wine ½ cup (or use all stock) lemon 1 garlic 1 head, halved horizontally medium Mediterranean potatoes 500 g, peeled and halved Woolworths artichokes 1 x 280 g jar, drained and halved chives or parsley, chopped, for sprinkling 1 Stand the lamb pieces fat-side down in a heavy-based casserole and fry over a low heat. Once the edge of fat is…

Legs scratched anddusty, sensible hat crumpled, and well-worn boots covered in mud, I must have looked a sight to the bikini-clad bathers on the shores of Camogli, a colourful little village on the Mediterranean coastline. I’d just walked close to 100 km through the countryside of Liguria, and if my knees hadn’t been shaking so much, I might have knelt down and kissed the pebbled beach. Instead, I simply stood and let the warm sea wash across the toes of my boots, an enormous smile on my face. My travels through Italy had begun five days earlier. On the train heading south out of Milan, maize fields soon gave way to acres of rice paddies. Rice in the land of pasta? At first they caught me by surprise, until I…

MASTER PASTA Making pasta from scratch might just be one of the most satisfying things you’ll ever do in the kitchen. And it’s not nearly as difficult as you think. Follow our lead and you’ll soon be rolling and folding like a nonna. PASTA DOUGH Serves 2 to 4 EASY GREAT VALUE Preparation: 15 minutes, plus 30 minutes’ resting time “00” flour or cake flour 200 g free-range eggs 2 1 Place the flour onto a clean surface and make a well. Crack the eggs into the well. Using a fork, gently whisk the eggs, slowly bringing the flour into the centre. When the flour has been incorporated, the mixture will take on a dough-like consistency. 2 Knead the dough for 5 minutes, or until smooth. Shape into a ball,…

Q: What’s the first dish you learnt to cook? A: Spaghetti Bolognese. I used to watch my mom make it and learnt from there. I still make it when I find time to cook, although these days I’d say that my signature dish is steak and veggies. @rikyrickworld Bolognese cheat sheet Low and slow is best for Bolognese sauce, so make it the day before if time is short. Want a richer ragù? Add chicken livers or pancetta, or use a blend of pork and beef mince. Sauce lacking umami? Pump it up with a little Worcester or soya sauce. Bay leaves, thyme and oregano are a great addition. Herbs such as sage, rosemary and basil may overwhelm the flavour. Adding milk is thought to make the meat tender. (Italian…

“Uber cheesy mac ‘n cheese. I add bacon bits or shredded ham, and a small corner with Rosa tomatoes for me (no one else touches veg!) and of course lots and lots of cheese on top of the creamy, cheesy sauce. Did I mention extra cheese?” – Liesl Nicholson “Macaroni cheese using up all my leftover cheeses. I use Gorgonzola, Parmesan, ricotta AND mozzarella.” – Abigail Donnelly “Creamy mushroom-and-bacon penne. My secret Ingredient is cayenne pepper, to add some heat.” – Alistair Fester “Cheat’s Bolognese. I brown an onion, with garlic and mince, add a box of Woolies arrabiata sauce and simmer for 20 minutes.” – Kelly Cloete “Bolognese. But you really need to cook it for as long as possible to get the balance right. Luckily my husband works…

Lasagne rosettes Don Angie restaurant in New York whips up a beautiful bake of lasagne rolls. “Our lasagne is made with fresh house-made pasta,” says the team’s Bianca Kenworthy. The pasta is rolled into rosettes, filled with layers of sweet Italian sausage Bolognese sauce made with veal, pancetta, onion, garlic, celery, carrot, San Marzano tomato, white wine, milk, star anise, colatura (an Italian fish sauce) and béchamel sauce. It’s all layered with mozzarella and 24-month-aged Parmigiano Reggiano and baked in a tomato sauce with dollops of fresh robiola cheese. We’re sold! Fried lasagne If you’re looking for a way to make lasagne even more indulgent, then we have the answer: fry it! Food ’grammer @jktdelicacy found a fried version at B’Steak Grill and Pancake in Jakarta. Apparently it’s a “soft…

When I was a kid, I was the problem child. I didn’t want to eat, but I loved being around my mom in the kitchen. In the house where we grew up – a shared four-roomed house in Gugulethu – there was always lots of cooking. When we ate, everyone sat together, the kids on the floor. That’s the memory that made me embrace food. I was the last born, so I never cooked until I was at varsity and lived on my own. In my second year, my mom died. Most of the dishes I made were influenced by what she cooked. My favourite was similar to jollof rice. For slow-cooked foods, like samp and umnqusho, she would start the pot on the gas, take it off and cover…

Eggs are said to be almost a complete meal, packing a powerful protein punch that’ll keep you feeling satisfied long after they’re fried, boiled, scrambled or transformed into a cheesy omelette. All Woolworths’ eggs are free-range – the chickens that lay them are free to roam outdoors, are never kept in cages or fed a diet containing animal by-products or colorants, so yolk colour might vary. woolworths.co.za…

1 Yoghurt muffins with warm, sticky strawberry preserve Preheat the oven to 220°C. Sift 240 g flour with 4 t baking powder and ½ t salt. Grate in 125 g butter and lightly rub together until the mixture resembles breadcrumbs. Beat 2 extra-large, free-range eggs with 1 cup plain yoghurt and stir into the flour mixture using a large fork until just combined to form a lumpy mixture. Spoon into 10 greased muffin moulds. Bake for 15 minutes until risen and golden. Leave to settle for a few minutes, then carefully place on a wire rack to cool. For the strawberry preserve, mix ½ cup melted strawberry jam with 400 g hulled and sliced strawberries. Serve the muffins spread with crème fraîche and lots of sticky strawberry preserve. Makes 10…

Du pain, du vin, du Boursin. Bread, wine and Boursin, the perfect ingredients for a traditional French cheese platter. Boursin soft plain and garlic-and-herb cream cheeses are the stars of the show, accompanied by French pâté, fresh figs, blackberries and a warm, crusty baguette. There’s no better match than Les Dauphins Côtes du Rhône red wine. It’s made in the sun-drenched Rhône Valley deep in the south of France and bursts with flavours of ripe summer fruit, backed up by rich spiciness. Go on, take a trip to France. woolworths.co.za…

Spaniard Raúl Pérez was one of the first to experiment with underwater ageing in 2003. Since then, a handful of producers around the world have done the same. In SA, Abrie Bruwer of Springfield matured a case of Cabernet Sauvignon at Struisbaai for a few years (longer than planned, because it took some time to find again). Anthony Hamilton-Russell aged cases of Southern Right Sauvignon Blanc in Hermanus Harbour, while Dave Hidden, the previous owner of Hidden Valley, matured his Shipwreck Shiraz in a cask sealed in concrete at 12.5 metres under the water near Cape Agulhas. Why? Discoveries of near perfectly preserved bottles of wine at shipwreck sites, such as the 2010 discovery of drinkable 170-year-old Champagne in the Baltic Sea, means the oceanic factors of consistent temperature, lack…

In Naples, we decided to go our separate ways for lunch. When you’re 12 people on a family cruise in the Mediterranean celebrating the beloved matriarch’s birthday, you sometimes need to split up for a while. For everyone’s sake. My youngest brother-in-law’s girlfriend, The Girl We All Really Like, joined Jacques and Seb and me in the long queue at L’Antica Pizzeria da Michele, a historic pizzeria founded in 1870, for the best margherita pizza in Naples. Mozzarella, tomato and basil. A tricolore masterpiece – the colours and flavours of Italy. For an hour she chose pizza over passion while her boyfriend ate elsewhere. Afterwards, we met up with la famiglia to drink citrusy, orange Aperol spritzes in the sun while Seb and his cousin Indie chased the pigeons in…

If you think yoghurt is just for breakfast, you haven’t met Woolworths’ indulgent double-cream yoghurts. They’re so thick and creamy they could be considered dessert, plus they contain millions of live bifidobacterium cultures, which contribute towards a healthy digestive system. It’ll be tough to choose your favourite from double-cream lemon curd, strawberry, berry trifle, coconut, or butternut and cinnamon, so why not try them all? Breakfast, or dessert, couldn’t taste better. woolworths.co.za…

“It’s all about food with Italians,” says Valentina Russo when we’re talking about how a group of seven Italians living in Cape Town, most of whom have no experience in running a restaurant, came to be the new owners of Pesce Azzurro, a totally unpretentious and outstanding Italian seafood bistro in Woodstock. For this venture, Valentina (who has a PhD in engineering) and her partner Enrico di Giambattista (an IT professional who now runs an AirBnB and imports Olympic fencing equipment), Giovanna Sartor and Fabio Valsasina (both of whom were also involved in the IT industry in Italy) and Marco Castoldi (the manager of a five-star boutique hotel in Camps Bay, with years of experience in the hospitality industry), teamed up with the former owners of award-winning restaurant La Sosta…

MATT CARTER Coffee sustainability manager at Tribeca MATT’S STOVETOP FLAT WHITE 1 To make the espresso, fill the base of a Moka pot with fresh water up to the water line. 2 Spoon Woolies’ 100% Arabica Italian blend ground coffee into the coffee chamber and tap on the counter to settle it. 3 Screw on the top and place over a medium heat until the coffee filters through and starts to fill up. 4 Using a small coffee plunger, add some warmed milk and pump for 15 seconds until frothy. 5 Pour 1 part espresso into a cup, then pour over 2 parts foamy milk. 6 Dust with sifted cocoa powder. MATT’S SERVE: “I drink mine with Woolies’ digestive bran and almond rusks. The almond is reminiscent of biscotti, which…

ARTICHOKE HEARTS Serve them with cheese, cured meats and olives as an antipasti platter, toss through a salad, use to top pizzas, or blend to make a dip. OLIVE OIL Choose extra virgin olive oil for drizzling, baking, roasting, gentle sautéing, dressings and dips. PASTA There’s an almost endless variety to choose from at Woolies. Stock up on 100% durum wheat penne that’s been extruded through a die-cutter made from bronze to create a rough texture, allowing the pasta to hold more sauce for a richer, fuller flavour. If you’re avoiding gluten, go for spaghetti made from maize, rice and quinoa flour. RISOTTO RICE Also called arborio rice, its plump, medium grains cook to a gentle creaminess with an al dente centre. TOMATOES The ultimate pantry staple, from diced late-summer…

GETTING THERE: Air France offers flights to Milan from Johannesburg and Cape Town, via Paris. Fares from around R10 000 return. airfrance.co.za VISAS: South African passport-holders require a Schengen visa to visit Italy. it-za.capago.eu COSTS: Walking tours (five to eight nights) through the Ligurian Apennines cost from £780 (R14 000) per person sharing. This includes all accommodation, meals, luggage transfers and detailed route guides and maps. onfootholidays.co.uk CURRENCY: The Euro.…