Innholdsfortegnelse for October 2019 i Woolworths TASTE

ONE OF THE FIRST THINGS I learned to cook was “apricot chicken”. You know the one. That classic 70s housewife favourite, handed down proudly like 30-day muffin mix and self-saucing meatballs. It’s not particularly South African (I found a recipe on an American site) and everyone has their own version, but the essential ingredients appear to be chicken thighs, apricot jam (or in our case, Liqui Fruit) and yes, a packet of powdered brown onion soup. (A good post-Colonial housewives’ recipe always involves dehydrated soup.) My mother’s recipe also called for Mrs Balls, Worcester sauce, chopped onion and green pepper. Before being baked until the chicken skin turned sticky and glazed, it had the appearance of something Freddy Kruger might fancy on a Friday night. She called it “sticky apricot…

ON YOUR MARKS Pressed for time? You’ve got this. Head to taste.co.za/recipe-guide/30-minutes-or-less/ to browse all our meals that are ready in 30 minutes – or less! TASTE’S ULTIMATE AVO RECIPES How do we love avos? Let us count the ways. We love them smashed onto sourdough toast with a smattering of salt and cracked black pepper. We love them for breakfast, paired with perfectly poached eggs. We love them in salads, the essential ingredient to tie it all together. We even love them in desserts, adding next-level creaminess to the ultimate vegan chocolate mousse. Browse our favourite avo recipes at taste.co.za/recipe-guide/avocado. JOIN THE CLUB Whether you’re game to make your own brown butter ice-cream sandwiches from scratch, or just need a clever way to turn readymade ice cream into something…

Boschendal is nestled in one of the most picturesque valleys in the Cape winelands, and is one of South Africa’s original wine farms, established in 1685. With a wine-making tradition of over 300 years, Boschendal offers a treat for wine lovers everywhere. Its wines are crafted using premium grapes from the finest vineyards – placing emphasis on elegance, intensity of flavour and mouthfeel – always ensuring fruit purity and delicate balance. They include the Nicolas de Lanoy, a three-premium red variety blend, with sumptuous dark berry fruit supported by hints of spice and a gentle mouthfeel. This wine pairs exceptionally with grilled red meat, spicy dishes and will elevate a simple burger to gourmet status. The Blanc De Noir has an enticing pale salmon colour that leads to bright strawberries…

Most commonly found sidling up to pitas on Ottolenghistyle buffets, the Middle-Eastern version of chimichurri (or pesto) goes well with anything smoked or grilled To make your own: blitz a few green chillies (with or without seeds), garlic, fresh coriander and parsley. Add a blend of ground caraway and cumin seeds, black pepper and cardamom and enough olive oil to make a paste. Add smoked red chilli flakes for colour if you like. You know you want to… El Gato Negro Tapas The award-winning Manchester-based tapas restaurant El Gato Negro uses the piquant paste in a variety of its signature dishes, including the chargrilled sardines with mini capers. elgatonegrotapas.com LimonRimon Zürich-based food blogger Naomi Meran of Limon Rimon believes the smokiness of fresh-off-the-grill mielies and the herbiness of zhug are…

With every bite of Parmigiano Reggiano, you taste a bit of Italian heritage. First made in the 12th century, the rich, mature hard cheese with its slightly crumbly consistency is still crafted largely in the same way today – by hand, according to a very specific set of criteria. The region, feed of the cows, high quality of the raw milk and ageing process – a minimum of 12 months – all contribute to its unique taste. The PDO (Protected Designation of Origin) mark and Parmigiano Reggiano logo on the cheese rind ensures that what you’re enjoying is the real thing. Try it in a traditional Bolognese sauce, visit taste.co.za for a recipe.…

8.30am Neil is hunched over the stainless-steel pass, deep in thought. He’s dressed in his customary striped apron, what looks like one of those buffs Survivor contestants wear on his head, army-green shorts, blue ankle socks with a red lobster-print worn over compression stockings, and a pair of black chefs’ clogs. Two pencils are tucked behind his right ear and another is clutched in his hand as he stares intently at a piece of paper. “I’m living dangerously,” he says. “I’ve decided to take the vegan ribollita off the menu and add a soft-baked celeriac salad with a savoury granola and confit quail. I’m also taking the porridge off and doing a pearl barley risotto cooked in vegetable stock with peas, broad beans, sweet pickled fennel, roast artichoke, lacto-fermented carrot…

THE DAVE CHANG SHOW Couldn’t get enough of David Chang’s Ugly Delicious on Netflix? Good news. The legendary Momofuku chef is also partial to podcasting. The series includes episodes of David discussing the lead-up to, opening of, and reaction to Momofuku, and interviews with guests – including his wife – about topics ranging from cultural appropriation in the restaurant industry and climate change to Star Wars: The Last Jedi. The fact that he’s so opinionated about everything is the cherry on a really compelling cake. BON APPÉTIT FOODCAST Keeping devotees of the US mag satisfied between issues, this is hosted by Bon Appétit editor Adam Rapaport. Most of the mag’s contributors feature on the show. In one episode, food director Carla Lalli Music talks about developing a recipe for the…

Whether you love it dolloped onto potato salad, slathered onto a chicken mayo sandwich, or adding the perfect tanginess to a tuna salad, Woolies has the mayo for you. New additions to the range include three vegan varieties, truffle-flavoured (great on fish burgers or corn straight off the braai) and chipotle (use it to spice up tacos or serve with sweet potato wedges), carb-clever (made with olive oil) mayos. There really is one for everyone. woolworths.co.za SERVING SUGGESTION: Prepare Woolworths chilli poppers and frozen sweet potato chips according to package instructions. Serve with chipotle mayonnaise sprinkled with chilli flakes and truffle mayonnaise scattered with lime zest.…

1 Jan Red 2017 Jan Hendrik van der Westhuizen, South Africa’s first chef to be awarded a Michelin star for his restaurant JAN in Nice, blended this wine with winemaker Frank Meaker of organic wine farm Org de Rac in the Swartland. Jan likens the process to putting together a sauce: “adding more of this and less of that until it’s just right for the chef’s palate.” They wanted “palate lightness, deep fruitiness and silky elegance” and achieved it with this blend of Shiraz, Grenache and Mourvèdre. Its fusion of spice, ripe blueberry and subtle oak makes it ideal for pairing with Jan’s French/South African fusion cuisine. R349.99 2 Jan White 2017 Jan is an avid wine lover and has launched two Rhône-style wines under his label. This white, also…

“ It turns out tender and juicy with caramelised crispy skin every time” THE BEST COMFORT FOOD PERI-PERI CHICKEN LIVERS WITH PORTUGUESE ROLLS “Nothing beats the comfort of a crusty, buttered Portuguese roll topped with hot-from-the-pan peri-peri chicken livers. These are super-fast, so don’t overcook them – just sear quickly as they will continue cooking in the hot sauce.” Serves 4 EASY GREAT VALUE Preparation: 15 minutes Cooking: 20 minutes Woolworths free-range chicken livers 2 x 250 g tubs olive oil ¼ cup garlic 8 cloves, sliced dried chillies 1–2 t (optional) smoked paprika 1 T Woolworths hot peri-peri sauce 1 x 250 ml bottle Woolworths plain double-cream yoghurt (or cream) ½ cup sea salt and freshly ground black pepper, to taste lemon ½, juiced Woolworths Heat and Eat Portuguese…

XYLITOL Use it as a substitute for sugar in your favourite recipes. R115.99 for 600 g VANILLA EXTRACT Use just a drop for a mild, slightly sweet vanilla flavour. R122.99 for 50 ml DARK CHOCOLATE Adds intense chocolatey flavour. R42.99 for 100 g FLAVOURBURST BLUEBERRIES Versatile enough for muffins, pancakes, desserts, pies and crumbles. From R79.99 for 360 g GROUND CINNAMON Brings a hint of spicy sweetness to drinks and bakes. Sprinkle it over milk tart and fritters, or stir into custard. R18.99 for 30 g UNSWEETENED COCOA POWDER Adds richness to cakes and muffins. R41.99 for 150 g MEDJOOL DATES Delicious for snacking on, or chopped and added to cake or muffin batters. From R62.99 for 400 g…

SALTED MUSHROOM BILTONG is made with dried locally grown brown and shiitake mushrooms.Also available in cayenne flavour. R29.99 for 20 g HIMALAYAN PINK SALT AND LEMON PEPPER KALE CHIPS are made with wide-leafed curly kale coated in a sunflower seed-and-spice blend, then slow-dried for crispness. R21.99 for 25 g RAW CACAO-AND-HAZELNUT TRUFFLES are made with Fairtrade cocoa and sweetened with yacon syrup and dates. R99.99 for 135 g RAW CACAO-ANDGOJI BERRY BITES are made with dates, quinoa and goji berries, and enrobed in raw cacao chocolate. Also available in raw cacao and ginger and raw cacao, coconut and almond bites. R24.99 for 50 g RAW CACAO SLAB is a delicious alternative to dairy chocolate. Also available in raw cacao and goji berry and raw cacao and buckwheat slabs. R39.99 for…

Once you taste Phillippa Cheifitz’s favourite lamb dishes – from a mint-scented spring casserole to a garlic-studded roast and sticky ribbetjies – they’re guaranteed to become yours, too MARINATED LAMB KNUCKLES WITH PEAS, MINT AND LEMON “There’s no need to brown the knuckles. Simply marinate them, then gently bake and strew with bright steamed peas and fresh mint.” Serves 4 to 6 EASY Preparation: 15 minutes, plus overnight marinating time Cooking: 1½ hours For the marinade, mix: dry red wine 1 cup olive oil 3 T garlic 3 cloves, crushed onion 1, finely chopped celery 3 sticks, finely chopped parsley 1–2 T chopped dill 1–2 T chopped free-range lamb knuckles 750 g–1 kg olive oil, for greasing lamb or chicken stock 2 cups sea salt and freshly ground black pepper,…

NON SOLO GELATO Find bona fide gelato, cannoli and great coffee at this little ice-cream café. Ask for the vanilla, ginger and cinnamon flavour. Find them on Facebook. CRAB SHACK Dining here supports the local community and profits also go towards conserving the remarkable mangrove swamp. dabasocreek.com SWAHILI CAFÉ Pole pole (pronounced “polay polay”) means slowly, slowly in Swahili. Embrace the saying, it could take a while but the food here is worth the wait. Find them on Facebook. PETER’S CHOMA This unassuming restaurant also sells excellent Swahili food and has a pizza oven. The pizzas all have roughly three toppings only – the Italian way. PILIPAN RESTAURANT Set on a Swahili-style outdoor terrace that embraces the outdoors, there is a varied menu (lots of great curries) and a happy…

“In an Indian-spiced tray bake with potatoes and quick pickled red onions (thanks Nigella).” – Kate Wilson “Deboned chicken thighs or legs, cut into pieces and fried in Woolworths chicken fajita spice mix. It works for EVERYTHING, including quick Mexican chicken wraps, salads, etc. The only other rule is there must be avo. It’s lunch or dinner in minutes.” – Jeanne Calitz “Woolies’ sundried tomato chicken espetadas on the braai. We eat them at least once a week in summer.” – Lynda Ingham-Brown “A chicken-mayo sandwich on toasted white bread.” – Rugshaana Abrahams “I spatchcock a whole chicken, rub it with olive oil and Woolworths’ peri-peri sauce, then roast it. It’s delicious served with Woolies’ sweet potato chips.” – Abigail Donnelly FEEDBACK Email taste@newmedia.co.za, tweet @WWTaste, or visit facebook.com/wwTASTE.…

Six outstanding winemakers, six carefully crafted single-varietal wines, and one Cape wine master to bring them together. The Signature Series collection of wines represents an exclusive collaboration between Woolworths wine selector, Allan Mullins, and six of our best local wine estates. 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, Cheers! woolworths.co.za 1. Signature Series Beyerskloof Pinotage 2017, R169.99 2. Signature Series Thelema Cabernet Sauvignon 2016, R169.99 3. Signature Series De Wetshof Chardonnay 2017, R109.99 4. Signature Series Spier Merlot 2016, R169.99 5. Signature Series Savage Wines Sauvignon Blanc, R109.99 6. Signature Series Hartenberg Shiraz 2016, R169.99 Not for Sale to Persons Under the Age of 18…

“ Cooking the rice in the coconut water is so worth it, it adds an extra punch of flavour” “ These chicken wings make a great dinner or snack while you’re watching the rugby ” COCONUT-AND-MISO NOODLES Serves 4 EASY GREAT VALUE Preparation: 15 minutes Cooking: 15 minutes For the peanut-and-miso sauce: coconut cream 1½ cups Woolworths miso paste 3 T palm sugar 25 g fish sauce 3 T soya sauce ¼ cup raw peanuts 100 g, roasted and roughly chopped Woolworths medium rice noodles 200 g coconut cream ½ cup, for drizzling spring onions 100 g, finely chopped mint 10 g, torn basil 20 g, torn bird’s-eye chilli 2 t finely chopped coconut chunks 30 g, grated raw peanuts 40 g, roasted and roughly chopped microherbs 15 g sea…

Oil for cooking your favourite curry? Check. A creamy new alternative to dairy? Double check. You’ll find a diverse range of coconut musts in stores and at woolworths.co.za – head right on over and stock up now COCONUT PALM SUGAR Sap is collected from a variety of species of palm, including the coconut palm, by tapping the flower. It is then transferred into large woks over fires fuelled by coconut husks and leaf nibs and boiled to reduce the moisture content. The resulting sticky sugar can be dried and shaped into blocks or discs and is commonly used to sweeten Asian dishes, sauces and beverages. COCONUT SUGAR Coconut sugar is made from the nectar produced by coconut blossoms, which is boiled and ground to create a granular substance with a texture…

SERVING SUGGESTION: Cook the skilpadjies according to package instructions. Serve with caperberries, chopped parsley and charred lemon wedges. Season to taste.…

“I love the frozen mushroom risotto, you simply heat it and go! Nothing extra to add except a drizzle of olive oil and grated Parmesan.” – Lynda Ingham-Brown “The frozen hake fillets to make Hannah’s puttanesca fish on taste.co.za. The best bit is that you can cook them from FROZEN. Dinner on the table in 20 minutes flat.” – Kelly Cloete “The frozen sweet potato fries are a game changer. Both the Toddler and the Salad Dodger are fans.” – Kate Wilson “My favourite is the Italian kisses – awesome for an effortless dessert with espresso and berries, or a midweek after-dinner treat.” – Hannah Lewry “I love fish fingers stuffed into a roll fish-butty style with spicy slaw.” – Abigail Donnelly…

Roast cauliflower croquettes Preheat the oven to 180°C. Place 500 g cauliflower florets and 1 T chopped fresh thyme in an ovenproof dish, drizzle with 2 T olive oil and roast, covered, for 15–20 minutes, or until tender. When cooked, transfer to a blender, add ½ cup cold milk and blend until smooth. Heat 1 t butter in a pan and sauté 1 finely chopped baby leek until tender. Mix into the cauliflower purée. Gently heat ¾ cup milk until just warm. Melt 50 g butter in a saucepan. Remove from the heat, add 75 g flour and whisk to form a roux. Return to the heat and whisk in the warm milk. Cook over a medium heat until the sauce thickens. Remove from the heat, add 100 g grated…

Stash your favourite Woolies products in your freezer and you’ll never have to mull over the “what’s for dinner” conundrum again. Mussels with garlic-and-herb butter, prawns, kingklip portions, super-convenient savoury rice and potato wedges, that can be cooked straight from frozen, all make great weekday meals on their own, or platters for parties when served together. Finish off your feast with indulgent Tin Roof ice cream, made with full-cream milk, chocolate sauce and pecan nuts served in mini sugar cones. woolworths.co.za SERVING SUGGESTION: Cook the seafood, rice and potato wedges according to package instructions and serve on a platter with lemon wedges.…

Remember the first time you tasted Amarula? Made using marula fruit blended with fresh cream, it’s also a perfect way to indulge in another South African classic, a Peppermint Crisp ice cream cake made using Amarula (visit taste.co.za for the recipe). Yet another reason to treat yourself and your guests to your favourite cream liqueur this summer. amarula.com Not For Persons Under The Age Of 18…

“ One minute I was feeling fab, the next I was weighing flab” Spring has sprung. And, rather alarmingly, so have the digits on my bathroom scale. One minute I was feeling fab, the next I was weighing flab. Disheartening I tell you. Disheartening. And while I still refuse to equate my self-worth to a number on a scale, I knew something had to change. It’s all very well saying I eat what I like and wear what I like, but too much of the former, I have learned, will most certainly lead to none of the latter. I am not, nor will I ever be skinny. But I have been better and worse versions of myself. Striving for a better version of myself is the kinder of the two…

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…

Woolworths’ Ayrshire milk, cream and butter are the ultimate in dairy indulgence, made using milk from Ayrshire cows, and exclusive to Woolworths. The Ayrshire herds are routinely tested and farms audited to guarantee that the milk contains no added rBST growth hormones. Ayrshire salted butter is perfect for spreading onto warm scones, topped with a dollop of decadent double-thick cream, while the fresh milk makes your favourite cup of tea or coffee taste even better. You’ll taste the difference. woolworths.co.za…

It’s never been easier to take care of your home – and the planet – with Woolworths’ new, improved Earth Friendly cleaning range. All the packaging is fully recyclable, some of the bottles are made from 100% recycled plastic and others are made using plant-based plastic – a first for household cleaning products in South Africa. All the products’ powerful cleaning ingredients come from natural sources and smell fabulous thanks to the use of essential oils rather than synthetic fragrances. Whether you’re popping a fresh-and-fruity laundry pod into the wash, using the dermatologically tested apple-and-aloe handwash, cleaning tiles with the lemongrass-scented tile cleaner, or giving the bathroom a scrub using the bathroom cleaner, you can be sure you’re doing the best for your home and for the environment. woolworths.co.za…

Kobus van der Merwe has had a very busy year. This happens when your restaurant is suddenly catapulted into the international spotlight. But after six months of PR demands and capacity bookings, Kobus is still picking seaweed at low tide every day. He just has a few more stories to tell IT’S EARLY on a bright, crisp Thursday morning in Paternoster and the staff of Wolfgat are preparing for lunch service. Windows are opened, glasses polished, tables meticulously set. Outside on the stoep, the shutters are raised to reveal a glorious, unobstructed view of the Atlantic. In the kitchen, there’s a low hum of activity as the team members move about their tasks; chopping this, dicing that. As for the chef, Kobus van der Merwe can be found strapping a…

VISAS South Africans don’t need a visa and can visit Kenya for up to three months. Plan your travel at magicalkenya.com. GETTING AROUND Hail a tuk-tuk. It’s the easiest (and a seriously fun) way to get around. Ask your hotel about expected rates to the destination. Watamu is generally safe, but be vigilant. A trip to this section of Kenyan coast ties up nicely with a safari to Tsavo East National Park, which is roughly a two-hour drive away. Ask your hotel for a reliable operator.…

We could all do with adding more veggies to our plates, and they don’t have to be boiled or steamed. Woolworths’ plant-based range includes exciting vegetarian and vegan options that are quick and easy to prepare. The whole family will love new quinoa-andkale burgers, marrow-and-potato fish cakes and the vegan loaf, made using brinjals, mushrooms and brown rice. You’ll still find old favourites such as butternut-paprika and sweet potato sausages, mushroom and veg risotto Kiev and veggie burgers on the shelves. There’s really no excuse not to eat more greens. woolworths.co.za…

This month’s winning reader is Linda Lloyd, who emailed us about her dessert triumph. “I had a group of six friends over for lunch yesterday, and I decided to use the lemon posset recipe from the August 2019 issue. Wow, what a good choice! Easy to make and totally delicious, my friends raved about it and insisted that I share the recipe. And one of them doesn’t generally like desserts. Thank you Taste mag, for helping me feel like a pro! LINDA WINS A WOOLIES GIFT CARD WORTH R500. WELL DONE! Christmas is coming! The TASTE team recently attended Woolies’Christmas launch and got a sneak this year. Fellow Christmas elves @jonesingrid, @trufflejournal, @missquoteme, @michelletuscher, (TASTE’s ed) and @somethingdifferentza took these behind-the-scenes snaps. # peek at the magic that awaits us@sayed.shaheda,…

WIN!  Hartenberg is a family-owned and run wine estate in Stellenbosch that is passionate about working with nature. Cellar master Carl Schultz has been at the helm for 26 years and the estate has garnered many international awards for its wines, which are farmed organically and adhere to the IPW (Integrated Production of Wine) scheme’s codes of conduct, which focus on sustainable wine production. The integrity and sustainability seal, which can be found affixed to the neck of all Hartenberg’s wine bottles, guarantees consumers that the wine has been produced in an environmentally responsible and sustainable way. They’re all suitable for vegans, too. All restaurant and cellar waste is recycled and water is sourced from the estate’s natural springs, which is filtered through a wetlands system. It’s all part of…

Let’s clear this up right now: these are not the same thing and shouldn’t be used interchangeably. Coconut cream comes from the first pressing of the coconut and is high in unsaturated fats and thicker and richer than coconut milk, which is the product of the grated flesh that has been puréed with hot water, then strained to remove the solids. It is thinner in consistency and most commonly used in curries and sauces. Leftover coconut cream and milk freeze well – pour into an ice tray and pop out a few blocks whenever you need to.…

GREEN HOT LOVE A decade ago, the late great restaurant critic AA Gill described zhug as “Jabberwocky food”: foreign words used on poncy menus to make food seem more exotic. But with Middle Eastern cuisine back on trend, we predict that this fiery, Yemeni-born green spice paste will be cropping up on all sorts of menus without so much as a raised eyebrow. Turn over to try it at home.…

The mushroom ragù: “There are a few mushrooms in the sauce,” says Belle. “Portobello, oyster and shimeji, to name a few. Each delivers its own unique flavour and texture. There’s also a bit of Dijon mustard, which lends a slight acidity, but the rest of the ingredients will remain a mystery.” The presentation: They’re simply garnished with a sprinkling of fresh herbs. “The bonbons are simple in what they are, so the plating mirrors that,” says Belle. “A good sauce-to-bonbon ratio is all you really need.” The bonbons: “Who doesn’t like gooey, cheesy goodness?” asks Belle, who developed the recipe a month before Bones opened its doors. “They are, in essence, strong Grana Padanoflavoured béchamel balls. They’re coated in Japanese breadcrumbs and lightly fried.” Bones Kitchen and Bar, Unit A102,…

The next time you’re in the mood for a cheeseburger, take your game up a notch by adding some delicious cream cheese to the mix – Boursin fine French cream cheese, to be exact. Boursin soft plain and garlic-and-herb cream cheeses are beyond tasty and so spreadable, perfect for adding creamy goodness to burgers and pitas the next time you feel like a spur-of-the-moment get-together. Lay out some juicy cheeseburgers, pop open a bottle of wine and you’ll have an instant party. woolworths.co.za SERVING SUGGESTION Serve the cooked burger patty of your choice (lamb or beef is recommended) on a toasted sesame bun, with a smear of Boursin garlic-and-herb cream cheese, cucumber ribbons and microherbs. Add roasted sweet potato wedges on the side and dig in!…

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 Baby carrots: Roast with butter and honey and serve with raspberries and feta cheese.…

ORANGE CRUSH Aperol spritz? So yesterday. The sundowner cocktail that’s breaking the internet at the moment is a little concoction called the Spaghett, first spotted in a bar in Baltimore, USA. To make your own, simply combine 330 ml beer, 2 T Aperol and 2 T fresh lemon juice, and finish with a twist of lemon. HYBRID HOOCHES FLOATING DUTCHMAN CAPE RUM is made by kick-starting the fermentation process of molasses with red wine yeast, which adds a fruity flavour. floatingdutchmanrum.com LITTLE WOLF BREWERY KIRCHE is made by ageing sour blond beer, sour cherries and blackcurrants in Chardonnay barrels, which impart a woody, vinous flavour to the beer. littlewolf.co.za SIX DOGS DISTILLERY PINOTAGE STAINED GIN is created by combining Pinotage grapes and gin in tanks, allowing the gin to extract…

Dog or cat? It’s a simple question, but it often reveals a lot more about your personality than you might realise. New research commissioned by Coravin, an American company that manufactures products for the wine industry, explains that a lot can be said about a person when it comes to answering that age-old question: red or white? The study, conducted by OnePoll, surveyed 2 000 Americans (aged 21+) to look at the differences in personality traits between those who drink red wine and those who prefer white. Turns out, if you fancy a glass of white wine at the end of a long day, you’re more likely an extroverted night owl who enjoys listening to punk music while stroking your cat. Pretty specific. You’d identify as curious, sarcastic and a…

1 For all of the pastries, all of the time: MELIARTOS There’s simply nothing as crisp, rich, buttery and flaky as traditional phyllo pastry. And the talented folk at Meliartos bakery know how to make magic with it. This is an all-in-one foodie stop with fresh sandwiches, breakfast bowls, cakes, coffee and even ice cream; but it’s the phyllo-baked goodness that’ll have you lingering … spanakopita bursting with spinach and feta, tiropita cheese pie that’s tangy and sharp, galaktoboureko filled to oozing with creamy custard heady with cinnamon and syrup. Don’t even get us started on the baklava in all its shapes and forms. Best of all, they open early every day. Ermou 65, Monastiraki, meliartos.gr 2 For lovingly sourced local products: YOLENI’S GREEK GASTRONOMY CENTRE Situated in one of…

“ While my family can all cook, I can burn water ” I’m the eater in the family. Three of my sisters own restaurants and make catering on a massive scale look easy. And my mom is a wonderful cook who made dinner for our oversized family of six kids, two adults and assorted friends and pets every night of my childhood. So I’m kind of the black sheep; while they can all cook, I can burn water. My mom always made dinner from scratch. There were no ready-made meals or quick solutions back then. I don’t even think we had a microwave. We didn’t do takeaways, and there were too many of us to afford restaurants. Or maybe we could now and again, but we just couldn’t all fit…

“ I love caramel – this one has no sugar, so it’s even better for me ” – Abigail Donnelly MOIST PINEAPPLE-AND-CARROT CAKE WITH BURNT BUTTER FROSTING Serves 6 to 8 A LITTLE EFFORT GREAT VALUE Preparation: 15 minutes Baking: 50 minutes For the cake: Nomu Sweetly brown sugar 400 g canola oil 11/3 cups free-range eggs 3 vanilla extract 1 t flour 320 g ground cinnamon 2 t bicarbonate of soda 2 t salt 1 t sultanas 100 g pecans 100 g, chopped carrots 500 g grated fresh pineapple ½ cup diced For the icing: unsalted butter 125 g, at room temperature cream cheese 500 g vanilla extract 1 t maple syrup 3 T 1 To make the cake, preheat the oven to 180°C and grease 2 x 15…

Many of my friends have  children who are, to put it mildly, fussy eaters. So when I heard that Chanel Grantham and Davey du Plessis’s three-year-old son, Noah, would also be featured in TASTE’s shoot with these photogenic vegans, my single, 32-year-old, millennial mind was sceptical. Several hours later, I’d been made to eat my words, and so much delicious plant-based food, that I found myself questioning my assumptions, along with a number of lifestyle choices. Chatting to Chanel quickly reveals the entrepreneurial spirit the couple shares: “When I met Davey, he introduced me to a plant-based lifestyle, which he had already been following for 10 years,” she says. “His support made it easier for me to make the shift.” It was when Chanel started making plant-based food for her…

01 Discover your favourite Korean dish Sepial’s Kitchen may be an unassuming eatery but an incredible level of skill and consideration goes into the cuisine on offer here. Turning to a career in cooking later in life, former urban designer Sepial Shim has now found the “something that was missing”. Her Korean-focused menu provides options to suit all requirements: vegan, gluten-free, diabetic or celiac. Lunch special favourites include spicy pork, bibimbap and gyoza dumplings, followed by crowd-pleasing gluten-free dark chocolate cake. At night, four-course tasting menus might treat you to Korean fried chicken-style cauliflower, mung bean pancake, wood ear mushroom and sweet potato glass noodles. Want to learn how to make kimchi? This is the place. Sepial’s front of house, a scrunch-faced Pekingese called Master Yoda, greets regulars from his…

EDITED BY LYNDA INGHAM-BROWN CHILL , MAN ! Your freezer is your friend, but you can’t just leave things in there forever and expect them to stay as fresh as the day they were frozen. (Like any good friendship, really.) To avoid discovering unidentified frozen remains at the bottom of your freezer, follow our expert guide to cold storage. FREEZE FRAME Turns out you can’t just chuck anything into the freezer in any old container and expect great results. Here’s how to get the best from it FREEZE PIECES OF FRUIT INDIVIDUALLY FIRST Fruit, particularly berries, banana and mango, freezes well, but don’t put all of it into one container or you’ll struggle to prise it apart when all you need is half a banana for your morning smoothie. Instead,…