Innholdsfortegnelse for August 2019 i Woolworths TASTE

THE LIST OF THINGS I’ve never cooked, and which I really should have by now, is quite long I’m ashamed to say. This is partly out of habit, but also common sense. I know my customers. And by customers I mean one Salad-Dodging husband, one fickle toddler and a wannabe vegan stepson. There is no point mastering Thomas Keller’s next-level ratatouille if two out of three of them will refuse to eat it. (Note: I did once make his French Laundry version, made famous in Pixar’s movie, but this was many years ago when I had three hours to roast peppers, sweat onions, reduce sauce and arrange meticulously sliced vegetables in perfect overlapping layers. Those days are gone.) “Baking is messy, it’s a schlep – but it’s also the stuff…

PASTA PARTY This month, we’re loving ourselves a bit of pasta. Make that a lot of pasta. From easy, cheesy bakes to slow-cooked ragùs and silky, home-made ribbons, head to taste.co.za/recipe-guide/pasta for the best ways to make the most of the last weeks of winter. JOIN THE CLUB! Share your latest TASTE creation, ask our team’s advice, and see what other readers are cooking on the TASTE Recipe Club on Facebook. Like this glorious brown butter, honey and garlic salmon (right) that reader Tokelo Kwena Matsepe recently made. Head to facebook.com/groups/TASTECommunity to join. HOW MANY WAYS CAN YOU HACK A SCHNITZEL? There’s nothing like a stash of schnitzels in your freezer to save your bacon, right? Our food stylists and food community weigh in with their best, game-changing ideas with…

Six outstanding winemakers, six carefully crafted single-varietal wines, and one Cape wine master to bring them all together. The Signature Series collection of six wines represents an exclusive collaboration between Woolworths wine selector, Allan Mullins, and six of our best local wine estates. The range includes a Spier Merlot, Hartenberg Shiraz, Thelema Cabernet Sauvignon, Beyerskloof Pinotage, De Wetshof Chardonnay and Savage Wines Sauvignon Blanc. Although each wine is unique, they have a couple of things in common: they’re all delicious, and they’re all only available at Woolworths, at R169.99 for the reds and from R109.99 for the whites. Cheers! woolworths.co.za Not for Sale to Persons Under the Age of 18…

The Chunkies chocolate chip cookies and Chunkies coconut sandwich cookies disappear very quickly in our office. They’re very chocolatey and moreish! Crumbed chicken schnitzels are a huge favourite in our house. They make the perfect midweek meal: minimum fuss, maximum yum factor! Woolies’ Easy to Bake chocolate brownie mix is a lifesaver when the kids have to take birthday cake to school. I also whip them up as an emergency teatime treat and add extra milk chocolate drops. When I really want to impress, I make Abi’s fudgiest brownies (find the recipe at taste.co.za). What’s life without some sparkle? Graham Beck Brut MCC will do very nicely, thank you very much. Hass avocados are my guilty pleasure. I love their creamy, nutty flavour. They’re good enough to eat on their…

I started working in the food industry very young, because of my mom, Lannice Snyman. In standard five, we would bake chocolate brownies and make boerewors rolls at Saturday sports fixtures. Then, because my mom was writing recipes for her cookbooks, we needed to test. I would muck in and help. She was also the editor of Eat Out and needed a sidekick for reviewing, so I have fond memories of eating at restaurants from the age of 13. Later, I would assist my aunt, Anne Klarie, who was one of the foremost food stylists in the country. I would bunk school, hop on a bus, put on an apron and join her at food shoots for extra money. My mom and aunt had a restaurant in the early 80s…

Behind the bar: Devin Cross earned his stripes at several Cape Town bars (The House of Machines, Outrage of Modesty and The Orphanage) before opening Mootee with fellow bartenders in Joburg. After the avant-garde bar sadly closed, his conceptual cocktails found a new home at Mix. “I’m trying to deliver an experience and communicate a new idea,” says Devin. The space: Tristan du Plessis was responsible for the décor. Aside from the beautiful furniture, look out for artworks from some big South African names. And don’t be intimidated by the members’ club: everyone is welcome at the bar after 4 pm on weekdays and from 10 am on Saturdays. On the menu: Look out for Mix’s aromatised wines. In autumn, “Cake” was a popular option – made with vanilla, pretzels…

Here’s an insider’s secret: the Steenberg Sparkling Sauvignon Blanc (available at Woolies, R109.99) may not be labelled as a Méthode Cap Classique but the bubbles in the bottle are produced – according to the traditional Champagne method – by second fermentation in the bottle. “We want to preserve the freshness of the Sauvignon Blanc flavours, so the base wine only spends a short time in the bottle,” explains winemaker Elunda Basson. The result is a light, fresh, affordable bubbly. Because summer is coming.…

We believe you can never have too many olives. Woolworths agrees, because they’ve got a host of new olives waiting for you. The new products are sourced from the finest groves in Greece and Italy and include snack packs of green olives with garlic and basil, as well as green olives stuffed with jalapeños. Also new to the range are unique no-drain olives in three variations: green olives with peppers, garlic and basil; green olives with rosemary, garlic and lemon, and Kalamata olives with oregano. This is not to mention the jars of whole grilled olives in brine. Everything you need to take your Mediterranean platter to the next level. woolworths.co.za…

“Pink is my happy colour. Hot pink. Loud pink. And this soup is that happy hot pink” I have fallen utterly in love with beetroot, and with colour, and with wearing sequins while doing the school run. Because now I not only eat what I like, I wear what I like, too. I never much cared for beetroot as a child: beetroot in vinaigrette and grated beetroot salad at braais were the flavours I grew up with. Years later, I developed a liking for the earthiness of oven-roasted beetroot. And recently I’ve begun eating it raw and thinly sliced in salads, which is also absolutely delicious. But my current favourite is a hot pink beetroot soup, the exact hue of our dining room walls. This month I turn 50 and…

Guests coming for dinner? Knock their socks off with Woolies’ new free-range chicken schwarma. This delicious dish is made using chicken breasts and thighs, threaded onto a skewer and topped with sweet baby onion, basted in garlic butter for extra flavour. It’s prepared in a cooking bag, which helps keep the meat moist and succulent. Word to the wise, do not under any circumstances discard those cooking juices – you’ll want to save them to drizzle over the sliced chicken. Simply follow the instructions, carve it at the table and watch jaws drop. woolworths.co.za SERVING SUGGESTION: Serve the new free-range chicken schwarma street food-style, with toasted pitas, tabbouleh, roast sweet peppers, pomegranate rubies, fresh mint and tzatziki.…

“I tried and tested a few recipes and this one works perfectly”– Liezl Odendaal SASHA SIMPSON Owner, Brik Café GRANADILLA FRANGIPANE TART “Frangipane tarts always remind me of my dad. Growing up, we lived in quite a healthy home. My mom would limit the ‘junk’ foods we were exposed to and we were offered alternatives to sweets, such as grapes, raisins, dark chocolate, and my dad’s all-time favourite, marzipan. That’s what frangipane tarts spark in my memory. The smell and texture of the marzipan is mimicked by the baked almond in this tart. Combining it with my little girl’s favourite fruit, granadilla, creates a feeling of home and love.” @brik_cafe Makes 2 x 18 cm tarts or 1 x 28 cm tart A LITTLE EFFORT GREAT VALUE Preparation: 1…

“So, exactly who is this Joe guy?” you’ll ask when you walk into the Hey Joe Brewing Company taproom on La Brasserie farm in Franschhoek. His face appears on the signage, the gigantic black-and-white photographs on the walls, the figurines on the draught taps behind the bar counter, the labels on the bottles in the fridge… He’s clearly important. The owner? The head brewer? The head chef perhaps? But then you’ll notice the woman behind the menu, Nicola Spilsbury, moving between the tables and chatting to guests. Petite. Blonde. Full of energy. Definitely no relation to the moustachioed fellow in the photos, tobacco pipe resting jauntily in the corner of his mouth. Then someone will point out Anja van Zyl, visible through the glass window as she goes about her…

CHEAT’S TERIYAKI “I learnt this on a cooking class in Sri Lanka: garlic and chopped onions in a wok with coconut oil. Add 4 sliced sweet peppers, 4 T soya sauce, chilli, fresh curry leaves, black pepper and ground turmeric. I often make it as a vegetarian version, with cashew nuts, but you can enjoy it with chicken. The key lies towards the end – you add 4 T tomato sauce, stir through, then add 4 tomatoes, sliced into eighths, just to warm in the sauce. Serve with brown rice or Woolies’ cauliflower noodles. The original recipe calls for lemongrass, but a squeeze of lemon juice also works.” – Jeanne Calitz, commercial projects editor DAIRY-FREE CHOCOLATE MOUSSE/ICE CREAM “My sister-in-law introduced me to an amazing four-ingredient dessert by thebantingchef.co.za. It’s…

MÉRITO Jr, 28 De Julio 206, Barranco +51 1 2771628 meritorestaurante.com MAIDO Calle San Martin 399, Miraflores +51 1 3135100 maido.pe CENTRAL Av. Pedro de Osma 301 Lima, Barranco +51 1 2428515 centralrestaurante.com.pe IK RESTAURANTE Calle Elías Aguirre 179, Miraflores +51 1 6521692 ivankisic.pe RESTAURANTE STATERA Av. Mariscal La Mar 463, Miraflores +51 1 3060628 staterarestaurante.pe ISOLINA Avenida San Martin 101, Barranco +51 1 2475075 isolina.pe MÓ BISTRO Avenida Angamos Oeste 1146, Miraflores +51 986 006 575 mobistro-restaurant.negocio.site PANCHITA Avenida Dos De Mayo 298 +51 1 2425957 panchita.pe LA MAR CERBICHERIA Av. Mariscal La Mar 770, Miraflores +51 1 4213365 lamarcebicheria.com…

Gone are the days when those with dairy intolerances had to sit out while the rest of the world enjoyed yoghurts and smoothies. Woolworths’ cultured soya range means that everyone can indulge in creamy, fruity goodness. Try a tub of flavoured cultured soya with your muesli (in flavours of smooth black cherry, strawberry, summer fruit or vanilla), or grab a mixed berry soya smoothie if you’re on the go. They’re made with soya milk, are suitable for vegetarians and contain no added preservatives, the perfect choice for those who can’t enjoy dairy. woolworths.co.za…

Q: What’s your signature dish? A: NO-GUILT BANANA BREAD I’m not the best cook in the world, which is why I’m lucky to have Ben [Peters] in the band – he’s an amazing cook. But I do love to bake. I have a big sweet tooth but am very conscious of the downfalls of eating refined sugar. I came up with my home-made banana bread recipe to satisfy my cravings without too many of the unhealthy aspects of baking. It’s super tasty and friends have even said it’s the best banana bread they have ever eaten! It’s full of flavour, sweet but not too sweet, and can be enjoyed with a good lashing of farm butter. WHAT DO YOU AND THE BAND EAT WHEN YOU’RE ON THE ROAD, OR AFTER…

“Freshly pulled mozzarella from Italy served with ice-cold melon, salty slices of Parma ham just cut off the leg, and a drizzle of extra olive oil – the kind that gets you in the back of the throat.” – Abigail Donnelly “Tamarind – when I can find it – and fish sauce. It’s great for curries and kimchi.” – Amy Ebedes “Chermoula paste! I toss it through roast veg and couscous or spread it on frozen hake fillets and bake for 15 minutes for a quick dinner.” – Kelly Cloete “Smoked Spanish paprika adds so much depth to everything from eggs to soup. I make it into a flavoured oil with garlic, chilli and tomato paste, and use it to marinate blistered tomatoes to eat with crusty bread and Woolworths’…

We’ll never grow tired of avos, there’s just too much to love. We love them for their creamy, nutty flavour and their versatility – they’re perfect for salads, toast and Buddha bowls, and all types of eggy dishes. And let’s not forget the allure of a proper guacamole, not to mention the new craze of deep-fried avo tacos. We also love them for their healthy fats. There’s really no reason not to make this delicious fruit a permanent part of your diet. avocado.co.za SERVING SUGGESTION Slice avocados thinly and serve on a platter with fresh radishes, sugar snap peas, vegetable crisps, and crunchy breadsticks. Garnish with edible flowers. @iloveavocadoSA…

PELAMUSHI “These grape jellies are perhaps the most recognisable Georgian dessert and always go down well in the restaurant,” says Tiko. They’re set using flour rather than gelatine and take several hours to set. Makes 1 large or 6 small jellies Preparation: 10 minutes, plus at least 3 hours’ setting time Cooking: 15 minutes flour 6 T sugar 2 T 100% red grape juice 1 litre roasted hazelnuts, for serving 1 Sift the flour into a small bowl and stir in 1 T sugar. Add a little grape juice and stir to make a loose paste. 2 Place three-quarters of the remaining grape juice in a pan over a medium heat. Pour in the paste and cook, stirring continually, until just boiling, then reduce the heat to a simmer and…

The next time you’re in the mood for seafood, try some locally sourced hake and kingklip from Woolworths. As part of the Fishing for the Future initiative, both these types of fish are responsibly sourced from a local, sustainable fishery and hand-filleted and portioned for your convenience. With fish of such quality, there’s really very little you need to do with them – fry the kingklip in a knob of butter and add a splash of lemon; poach the hake (recipe below) or roast in the oven until deliciously flaky. Go on, take the bait. woolworths.co.za RECIPE SUGGESTION: Poach 8 x 150 g hake portions with the zest of 1 lemon and 1 t dill for 5–8 minutes, or until just firm. Serve hot with al dente lasagne sheets, baby…

1 Vietnamese-style iced coffee Half-fill four tall glasses with ice. Divide 1 litre chilled strong coffee between the glasses. Add 1–2 T condensed milk to each glass and stir until dissolved. Serves 4 2 Coffee îles flottantes Preheat the oven to 120°C and line a baking tray with a silicone mat or baking paper. Beat 4 free-range egg whites until stiff peaks form. Gradually add 220 g caster sugar and continue beating until stiff and glossy. Spoon the mixture into a piping bag and pipe four meringues onto the baking tray. If you want to serve them on top of the cappuccinos, measure the top of the cups first. Bake for 1½ hours, or until slightly golden and a little gooey in the middle. Allow to cool and serve on…

Spring is around the corner, which means it’s time for something chilled. Enter Cape Town Wine Co.’s fruity Cape Town Sauvignon Blanc. With notes of citrus, pineapple, apple and ripe pear on the nose, this wine is made for warm days – and ideal to enjoy with fresh linefish and roast veggies. Cape Town Wine Co. follows in the footsteps of its founder Meldt van der Spuy, who in 1715 became one of the first to export the finest wines from Cape Town. Whether you prefer the Sauvignon Blanc, or the robust berry flavours of the Cape Town Cabernet Sauvignon, you’re guaranteed the pleasure of a modern wine made to honour the legacy of a city steeped in history. capetownwine.com SERVING SUGGESTION: Serve the wine with buttered hake, grilled lemons…

1 Bosman Adama Red 2017 Bosman’s winemaker Corlea Fourie and her assistant Natasha Williams are a formidable team at Bosman Family Winery. Together they produced the Adama Red, named for the Adama Workers’ Trust through which the workers own a share of the Bosman business. It's a blend of eight varieties, mainly Shiraz with a sprinkling of French, Spanish and Italian grapes. The nose features red fruits and prune, sweet spice and white pepper, while the palate is full and rich with chocolate and plum. R159.99 2 Boplaas Tinta Barocca 2017 The Nels run a true family wine farm at Boplaas in Calitzdorp, with father Carel the owner/ cellarmaster, Rozanne the marketer and Margaux the winemaker. Margaux is passionate about Portuguese grape varieties including Tinta Barocca, which was the first…

CHIANG MAI 1 For generous, healthy salads and juices: OHKAJHU ORGANIC FARM RESTAURANT The unassuming façade of this traditional eatery belies the quality of the food and serenity of the atmosphere. With organic fruit, vegetables and herbs grown on site and harvested for their extensive salad offering, plus a variety of juice blends, the queue outside is hardly surprising. And it’s not all green juice and kale either. Turns out Ohkajhu is famous for its barbeque spareribs. You won’t go hungry. ohkajhuorganic.com 2 For modern interpretations of traditional Thai cuisine: THE HOUSE BY GINGER: GINGER & KAFE You’d be forgiven for getting menu anxiety over the vast goodness on offer here. Try the deep-fried prawn and crabmeat balls rolled in crispy organic rice, or the signature roast pork ribs in…

Serves 6 to 8 EASY GREAT VALUE Preparation: 30 minutes Cooking: 2–3 hours olive oil ½ cup large onions 2, finely chopped garlic 2 T finely chopped celery 250 g, chopped whole beetroot 2 kg, trimmed, peeled and chopped into 5 cm chunks cumin seeds 1½ t, toasted dried chilli flakes 1½ t sea salt and freshly ground black pepper, to taste vegetable stock 2 litres crème fraîche 250 g For the spiced yoghurt: cumin seeds 1 t, toasted coriander seeds 1 t, toasted smoked paprika ½ t double-cream plain yoghurt ¾ cup olive oil 1 T 1 Heat the olive oil in a large saucepan, then add the onion, garlic and celery and simmer for 15 minutes over a medium heat, stirring. 2 Add the beetroot, cumin seeds, chilli…

“Just because it’s muesli doesn’t mean it can’t also be a treat” MEXICAN HUEVOS RANCHEROS “This recipe was inspired by ‘ranchers’ eggs’ served as a typical breakfast on Mexican farms – corn tortillas and fried eggs topped with warm salsa. It’s so hearty and so good!” Serves 4 EASY GREAT VALUE Preparation: 30 minutes Cooking: 10 minutes For the pico de gallo, mix: Rosa tomatoes 200 g, roughly chopped red onion 1, finely chopped coriander 2 T roughly chopped limes 2, juiced olive oil 2 t sea salt ½ t olive oil 1 T red kidney beans 1 x 400 g can, drained smoked paprika ¼ t sea salt, to taste ciabatta 1, thinly sliced and toasted free-range eggs 4, fried in olive oil fresh ricotta 100 g avocados 2, halved…

Confession: we’re slightly obsessed with ClemenGold mandarins. We love that they’re seedless, easy to peel and just so ridiculously sweet and tangy! They’re a welcome addition to many a dish, including a warm winter salad (like the one below), the juice makes a wonderful basting sauce for savoury dishes such as chicken and fish (even duck, if you’re feeling fancy), and they’re the perfect winter fruit to poach or caramelise to add some zest to your morning breakfast bowl. For a small fruit, they pack a powerful punch and are welcome at our table any time. clemengold.com RECIPE SUGGESTION: Fry peeled and halved ClemenGolds with a dusting of brown sugar, cut side down, in a nonstick pan, until they start to caramelise. Serve the fruit with blanched Tenderstem broccoli, steamed…

ROAST DUCK LEGS WITH TURNIPS, THYME AND HONEY “Duck and turnips is a French classic but I like to do a mix of pale root vegetables, including celeriac and parsnips. Always choose young (not baby) veg, avoiding older, woody ones.” Serves 4 EASY GREAT VALUE Preparation: 30 minutes Cooking: 1 hour duck leg portions 4 (about 200 g each) turnips 1.5 kg (or a mix of pale root vegetables such as parsnips, turnips and celeriac), peeled and cut into chunks sea salt and freshly ground black pepper, to taste fresh thyme 1 t chicken stock 1 cup honey 2 T lemon juice 2 T watercress, to garnish 1 Prick the duck skin all over, then pour boiling water over it. Drain, then place skin-side down in a cold, nonstick pan.…

COOKING CLASSES & TOURS Book a relaxed tour that includes a pisco and ceviche-making class at limagourmetcompany.com, or a fun food tour by a Lonely Planet writer with a focus on culture and authenticity at limatastytours.com. VISAS: South Africans don’t need a visa to travel to Peru but if you stop in São Paulo (and stay) you will need a valid yellow fever certificate. Plan your travel at visitperu.com. SHOPPING Bring back quinoa, pink salt from Maras, 100% cacao bars to make hot chocolate, chilli sauce, and for fun, a bottle of atomic-yellow Inca Kola.…

BONE UP ON BROTH Confused about the difference between bone broth and stock? Let us explain. They’re very similar, but bone broth is typically cooked for longer than stock (as long as possible, really). It’s also said to be good for your skin, hair and nails and to promote gut health (it’s all that collagen). One thing we know for sure is that it makes food taste better. Turn the page to learn more. BROTH BENEFITS Despite its recent rise in popularity, bone broth has actually been around for centuries. In Chinese culture, it has always been an integral part of many meals and acts as a palate cleanser, digestive and warming drink. After taking off as a trend, its purported benefits have been hotly debated by foodies and wellness…

I thoroughly enjoyed a silky Asian butternut soup with prawn toast tonight, thanks to your tasty recipe in TASTE’s June issue. My hubby is not partial to chicken frikkadels so I left them out very successfully. The dish has so much flavour and the prawn toast is reminiscent of those we ate in Chinese restaurants in London. – Nici Lovemore NICI WINS SIX BOTTLES OF FIRST LADY OR CAPE LADY CHARDONNAY FROM WARWICK WINE WORTH R600, PLUS A R500 WOOLIES GIFT CARD. WELL DONE! Situated in the Stellenbosch winelands, surrounded by the Simonsberg Mountains, Warwick Wine Estate has won many accolades. Its well-known First Lady Chardonnay has been known to convert even hardened Chardonnayphobes. It’s fresh and lemony and pairs well with pork belly or smoky fish with salsa. The…

Pkhali Is it a pesto? Is it a salad? Pkhali is traditionally made using walnuts, spices and minced veggies, like this spinach-and-beetroot version (above), made by Swedish blogger Paul Karjus of @foodetc. “I went to Georgia a couple of years ago and really loved the food there,” says Paul. He adds that there are at least three Georgian restaurants in Stockholm, where he’s now based. Also pictured here are two other typical dishes: home-made flatbread and brinjal rolls stuffed with a sesame-and-walnut mix. Tklapi Home baker @trembom found these beautiful swathes of fruit leather at Batumi market in Georgia. Known as tklapi, it’s traditionally made from sour plums and can be eaten on its own or added to meat dishes and sauces to lend a sour taste. Sweeter versions, made…

BLUE FENUGREEK: A milder version of fenugreek, the seeds, pods and leaves of this nutty spice are used to add a sweet bitterness to meat dishes, and in the spice blends, svaneti salt and khmeli suneli. CORIANDER: The native strain of coriander is more floral than the Indian version. MARIGOLD: The dried petals lend an earthy, spicy flavour and orange hue to dishes. They’re often paired with walnuts in dishes such as walnuts in cabbage leaves and brinjal rolls stuffed with walnuts. WALNUTS: You’ll find them pounded into pastes, added to salads and veggie dishes and used to add richness to soups and sauces. They star in gozinaki, a kind of honey-and-walnut praline.…

I love Harbour House in Kalk Bay. The thing about this place is that when you need to impress it's all in one: sea, mountains and good food! I love the seafood here. I love traditional South African food too, like offal, melkkos, and all those things that only my mother still makes. I love snails. Chicken cordon bleu or bone marrow. And runny chocolate cake for pudding – or a warm chocolate brownie with ice cream. And pavlova! I can’t cook any of it though… I just do steak, chops, chicken. You know, the important stuff. I love living in this part of the world. I come from the Boland, and I lived in Joburg for five years, and then in the UK. When I came back to SA…

New LemonGolds are a cook’s dream – they’re seedless and wonderfully juicy. Plus, there’s no end to their uses in the kitchen, from adding a bit of zest to a roast, to upping the tang factor in salad dressings. Imagine a refreshing lemon cordial on a spring day, a creamy lemon curd to enjoy with scones, a quick citrus chicken tray bake, or a dreamy lemon posset. This fruit hits the spot, every time. And the juice and the zest are most welcome in the easiest pasta you’ll ever make. What are you waiting for? woolworths.co.za RECIPE SUGGESTION: Cook enough pasta for two according to package instructions. Combine 3 T fresh LemonGold juice with 2 T olive oil, 2 T grated Parmesan and season to taste (fresh black pepper really…

THE WINEMAKER Elunda Basson, Steenberg Making wine has taught me that any moment can be turned into a special occasion simply by choosing the right wine. I’ve learnt to stay humbled by the beauty of nature and to respect terroir as the true starting point of an amazing wine. The biggest misconception about SA wines is that we don’t have the credentials to make expensive, iconic wines. For too long we have been seen as “good value for money from the new world”. But we produce premium wines that comfortably stack up against anything the rest of the world can produce. We should believe in our own products and support the industry by buying local. Norma Ratcliffe of Warwick Wine Estate is one of my icons. She learnt how to…

Du pain, du vin, du Boursin. Bread, Les Dauphins wine and Boursin, the perfect ingredients for a traditional French cheese platter. Les Dauphins, an award-winning, generous blend of Grenache and Syrah is the perfect match for soft plain and garlic-and-herb Boursin cream cheese served on a warm, crusty baguette, accompanied by French pâté, fresh figs and blackberries. Les Dauphins is 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…

VISAS & TOUR PACKAGES SA passport holders don’t need visas for stays of up to 30 days. Contact the Tourism Authority of Thailand's representative in Joburg on 011 463 8195 for a list of local tour operators to advise on tailormade packages. facebook. com/amazingthailandinsouthafrica/ GETTING THERE Singapore Airlines Limited offers the fastest way for South Africans to fly to Bangkok, Chiang Mai and Phuket. singaporeair.com. WHERE TO STAY 137 PILLARS HOUSE, CHIANG MAI History and heritage can be seen in every aspect of the beautiful accommodation at 137 Pillars. The pool area was made for Instagram #justsaying. 137pillarschiangmai.com RAYAVADEE RESORT, KRABI Located at the tip of the Phranang Peninsula on the Andaman coastline, Rayavadee is a true oasis. It’s worth the splurge for its beautiful setting in a lush tropical…

“I salivate as I look at the traces of butter, milk and melting sugar” The first vivid memory I have of Gogo’s cooking is the smell of idokwe, soft porridge, which she makes for me and my brother every morning on her yellow-and-green Welcome Dover stove. I am four years old, eyes wide with curiosity and mouth bursting with questions, while my brother, Lindani, two years younger, only wants a warm and quiet place to suck his thumb and rub his left eye. Our parents work far away and only come home at the end of every month. Sometimes Gogo makes the soft porridge creamy and sweet – I salivate as I look at the traces of butter, milk and melting sugar; other times she makes it sweet and sour,…

1 SESAME CHICKEN-FLAVOURED NOODLES Cover the noodles from Woolworths sesame chicken flavoured noodle pot with water and seasoning, add halved cherry tomatoes and roughly chopped spring onion, then microwave until the noodles are cooked and the broth is hot. 2 BEEF PHO-FLAVOURED NOODLES Heat Woolworths’ beef phoflavoured noodle pot according to package instructions and serve with roasted cashews, chilli and mung bean sprouts for crunch. 3 PLAIN QUICKSTICKS NOODLES Add a drizzle of Woolworths’ Easy to Wok honey, soya and ginger stir-fry sauce to a bowl of hot, steaming noodles – reserve the seasoning sachet to sprinkle over microwave popcorn for a late-afternoon office snack. 4 CHICKEN-AND-HERB QUICKSTICKS NOODLES Crush Woolworths’ chicken-and-herb flavoured quicksticks raw noodles over a quick Asian-style slaw for a new take on croutons. Mix the seasoning…

CAPE TOWN CLARKE’S for the huevos rancheros: organic black beans slow-cooked in red wine, beer and smoked tomato on toast with two fried eggs. The French toast (a Nutella-stuffed croissant with honey-and-bourbon bananas) isn’t too bad either. Just add bacon! clarkesdining.co.za LOADING BAY for its all-day menu, including the classic LB breakfast roll with bacon, fried egg, Dutch-style Cheddar and sweet pepper mild chilli chutney on a freshly baked brioche bun. loadingbay.co.za DURBAN PARC for the all-day Not-so-Benedict: poached eggs with bacon, mushrooms or spinach, lemon Hollandaise and a sprinkling of capers. It’s reached cult status for a reason. parc-café.co.za SPRIGS for the quinoa oats served with fresh seasonal fruit, or the poached eggs on toast with smoked salmon, pesto, cream cheese and roasted cherry tomatoes. sprigs.co.za JOBURG GLENDA’S for…

“We make our own paneer from scratch – use Woolies’ lactose-free milk if you can’t have dairy”– Amy Ebedes KELLY CLOETE, GROUP ACCOUNT DIRECTOR “I make something broth-based, generally the chilli beef ramen from The Wagamama Cookbook, using packaged chicken stock that you simmer with ginger and carrot, and then add a seasoning sauce.” CHILLI BEEF RAMEN Serves 4 EASY Preparation: 30 minutes Cooking: 20 minutes For the stock: good-quality chicken stock cubes 2 (or 1 litre liquid stock) leek 1, finely chopped carrot 1, roughly chopped ginger 1 x 2.5 cm piece, peeled and roughly chopped water 1 litre For the chilli-ramen sauce: sugar 2 t malt vinegar 2 T sweet chilli sauce 3 T fish sauce 5 T 2-minute noodles (ramen noodles) 2 x 75 g packets sirloin…

HOME of the potato and rich in rainbow-coloured maize, Peru has always been good to me. It’s a country where the legacy of the Andean civilisations is both mysterious and inspiring, the multicultural food complex with notes of chilli, coriander and lime, and the people always willing to offer advice about a lesser known huarique (hole-in-the-wall diner) or contemporary bar, or even take you there in person. When I arrive in the capital, Lima, food writer and indie bookstore owner Javier Masías is waiting for me at Mérito, a compact, double-storey restaurant run by two Venezuelan chefs who have brought a taste of their home to a country that has, in recent times, seen the arrival of almost 800 000 refugees and immigrants from their homeland. Javier explains that many…

Crispy tempura hake with twice-fried home-made chips Peel 1 kg large potatoes, cut into thick chips and parboil until tender but not soft, 10–20 minutes. Drain and set aside to cool. Heat vegetable oil for frying. Pat the chips dry using kitchen paper. Test the oil’s temperature with one chip; it will start to sizzle and float when the oil is hot enough. Fry the chips in batches, they should still be pale but slightly crisp. Drain on kitchen paper and cool. Just before serving, fry the chips in batches again until golden and crisp. Season with salt. Bake 1 x 600 g box Woolworths frozen crispy tempura hake according to package instructions. Smash 2 cups blanched frozen peas, then fold through a generous squeeze of lemon juice and ½…

1 Make friends with your butcher, then ask for soup bones. You need the ones that contain a lot of cartilage and collagen, such as knuckles, neck or trotters, to reap maximum benefit. Marrow bones, surprisingly, aren’t recommended, as they contain mostly fat and usually don’t have enough meat on their, ahem, bones. 2 Blanch the bones to remove any impurities. Simply place in a large (the biggest one you have) stock pot, cover with cold water and bring to a boil. Cook for 20 minutes at a fast simmer, then drain. Don’t skip this step. 3 You MUST roast the bones at a high temperature for about 30 minutes. Roasting = flavour. Do not be tempted to omit this. Once they’re browned (let them go almost to the edge),…