Innholdsfortegnelse for January - February 2020 i Woolworths TASTE

I absolutely loved making this delicious creation of yours in time for the Rugby World Cup final against England (far right). I thought that the jelly would be quite random but decided to make it for the gees. I was overjoyed at how delicious it was and how it complemented the flavour! – Raphaella Scholiadis RAPHAELLA WINS A MAGNUM OF LE LUDE BRUT ROSÉ 2013 WORTH R2 000, PLUS  A R500 WOOLWORTHS GIFT CARD. Le Lude Estate in Franschhoek is home to world-class Méthode Cap Classiques, including this Brut Rosé Magnum. It's a blend of 19% Chardonnay, 69% Pinot Noir and 2% Pinot Meunier, with the Pinot Noir showing depth and richness. The grapes are picked by hand in the early mornings in summer to ensure a cool berry temperature…

THE NEXT BIG (LITTLE) THING We’re calling it: when it comes to critically acclaimed eateries, stamp-sized is the new supersized. In all the best food capitals, restaurateurs are now favouring smaller squaremeterage and menus to match. Call it a reaction to rental hikes or call it a rebellion against interminable tasting menus, just make sure you call ahead (or prepare to queue), because seats are limited.…

BREAKFAST GRANOLA POT “Because earlier school mornings call for fast breakfasts. Plus I am tired of arguing with a two-year-old only to wind up eating her rejected oats.” R19.99 NORWEGIAN SALMON BURGERS “To get more fish into our diets, I plan to deconstruct these for The Toddler and eat them whole myself. The Salad Dodger is a lost cause.” R99.99 PASTEL LUNCHBOXES “This will be the year that I stop spending ludicrous amounts of money on takeaway lunches instead of making turmeric wraps with last night’s salmon-burger leftovers. And now I have the lunchbox of possibility to make it so.” R249.99 TEMPURA HAKE POPS “See left re: fish in diet. I’m optimistic that these may replace frozen fish fingers in The Toddler’s dinner rotation.” R79.99 CORIANDER & LIME SALAD DRESSING…

SHARE BY ERRIEDA DU TOIT (R350, STRUIK LIFESTYLE) If you’re prone to nostalgia, you’ll get a kick out of this title, which pays homage to humble community cookbooks. You remember them: usually put together by tannies belonging to an association raising funds for a worthy cause. The author has scoured a century’s worth of these independently published books, finding foolproof recipes – often passed down through the generations – such as buttermilk rusks and koeksisters, along with favourites like chutney chicken and salmon mousse. THE AFRICA COOKBOOK BY PORTIA MBAU (R375, QUIVERTREE) It’s a treat to read Portia’s introduction, where she describes how Cape Town’s The Africa Café evolved from a humble informal 10-seater eatery in her and her husband’s Observatory home to the legendary inner-city destination restaurant that it…

You would have spotted virgin gin, zero-alcohol beers and mocktails doing the rounds at holiday braais and parties. Maybe you even sipped one or two and discovered they aren’t half bad. Quite good, actually. And now, to kick-start your 2020 good intentions, you’ve decided to give no- and low-alcohol wines a try. It’s definitely the right time. Lighter wines are shaking off their old reputation as watery and lip-puckeringly acidic, and wine farms have upped their games to keep a growing – and discerning – market happy. Far from dull bottles hiding at the back of the shelf, these days you’ll be tempted by eye-catching labels and stylish packaging with the same look as conventional wine. Whether you’re watching your kilojoule intake (from both the alcohol content and the residual…

Jacques and I went to Istanbul for four nights. It was the first time we’d both been away from Seb. We’re all growing up, and old, you see. Not that it was easy. I cried from the moment we said goodbye to our son at the front door until we boarded the plane. By then my eyes were swollen from weeping and I was having a full-blown panic attack. This was not the romantic look or the excited anticipation Jacques had been hoping for when he told me about the surprise grown-ups-only mini-break that he was giving me for my 50th birthday. But I bravely drank my gin, put on my eye mask and counted the sleeps until I could hold our son again. The next morning I woke up…

Most common garden weeds, like these, are not indigenous to South Africa and can be found growing across many continents. Here’s how to use them in the kitchen STINGING NETTLE ( URTICA DIOICA ) is fairly similar to spinach. Cherylle likes using it to make a gazpacho with cucumber, topped with chilli-tomato granita. It’s also great for making tea, or try a refreshing jug of nettle Pimm’s this summer. DANDELION ( TARAXACUM OFFICINALE ) has a slightly bitter base note. Wilt the leaves in butter to stir into scrambled eggs, use the petals to make an orange marmalade, or add the leaves and petals to turmeric coconut chicken. PURSLANE ( PORTULACA OLERACEA ) has a crisp acidic taste. Use it to add crunch…

“Feasting, family and community is not just the bedrock of my family, but of Cypriot culture,” says Georgina Hayden in the introduction to her new book, Taverna – Recipes from A Cypriot Kitchen. “As an adult, I’ve realised how much this has influenced how I cook. Food is the soundtrack to my family life, not just for big family events but also food that captures quieter moods and moments of connection.” The London-based food writer, stylist and illustrator says Taverna takes the best of traditional Cypriot cooking – learnt from her grandmothers Yiayia Maroulla and Yiayia Martha – and makes it relevant to modern home cooks, from simple and fast vegan dishes to family feasts. To stand a chance to win one of three copies of Taverna – Recipes from…

TOMATO-AND-PEACH SALAD WITH YELLOW TOMATO VINAIGRETTE “This is a very American salad best enjoyed when tomatoes and peaches are in their prime. It’s really good with roast chicken.” Serves 4 to 6 EASY GREAT VALUE Preparation: 20 minutes firm, ripe yellow or red tomatoes 4, sliced firm, ripe dessert peaches 4, halved, quartered or sliced rocket a handful (optional) For the yellow tomato vinaigrette: ripe baby yellow tomatoes 200 g garlic 1 clove, crushed apple cider vinegar 2 T honey ½ t Dijon mustard ½ t olive oil 1/3 cup sea salt and freshly ground black pepper, to taste 1 Place the tomatoes and peaches on a platter and spoon over some of the dressing. 2 Tuck in some rocket. To make the dressing, blend the tomatoes until juiced. Blend…

IVOR JONES Executive chef, Chefs Warehouse Beau Constantia Destination: Japan “Get there before the instagrammers ruin it ”– Hein van Tonder My trip with three chefs and one manager from some of Cape Town’s top restaurants involved five days of solid eating. Given the time limit and the amount we wanted to eat, we had our work cut out for us. Things got wild! Wes Randles from The Shortmarket Club had done a load of research and hooked us up with the meal of the year at a Tokyo hole-in-the-wall called Sushi Murase. What we experienced that night can only be described as life-changing. We sat in silence in front of the master while he crafted each bite with pure precision. The tuna otoro, which had been dry-aged and lightly…

FOOD TRENDS are like whodunnits, predictable to some, totally baffling to others. And in my world of metaphors, Abigail Donnelly is the Miss Marple of food trends – just with Hercule Poirot’s sense of style. Back in October I was about to leave for New York to attend the Folio Awards. It was my first time out of the country since The Toddler was born and I was unreasonably, annoyingly excited. While I was researching NY restaurants and scouring “best of” lists, Abi was shooting her ultimate Christmas menu and planning her trends story for this issue. She had lamb ribs with Romesco sauce in her planning notes. “Romesco sauce?” I thought. Quietly to myself, obviously. “Almonds and red peppers? Isn’t that supposed to go with fish?” A few days…

HIT REFRESH The holidays might be over, but the new year brings a fresh start and renewed intentions. At taste.co.za, we’re discussing everything you need to start your year on a high note. Visit taste.co.za/recipe-guide/lunchbox-ideas/ for inspiration – we’re talking filling salads you actually want to eat using seasonal produce and clever ideas for lunchboxes and lunch al desko. CUE BINGE-WATCHING! Our YouTube channel is your front-row seat to the best videos on the web. youtube.com/user/Tastemagazine LET’S MAKE IT FACEBOOK OFFICIAL. If you’re not already following TASTE on social media, what are you doing? Become part of a huge online foodie community with the first look at our newest recipes. SHOP ONLINE Don’t feel like heading to the shops? Visit woolworths.co.za to order online and have your groceries delivered to…

Banana, honee and nut butter breakfast toast Generously spread 1 T Woolworths macadamia nut butter onto a slice of toast, top with 1 sliced banana and drizzle with 1 t honee. Honee-and-coconut braaied peaches Prepare a braai. Thread 4 halved ripe peaches onto skewers and arrange in two layers of tinfoil. Dot 2 T butter evenly between the peaches, drizzle with ¼ cup honee and the juice of ½ lemon. Braai for 5 minutes until soft and juicy. Lightly toast 50 g desiccated coconut in a dry pan over a medium to high heat, shaking often. Sprinkle over the hot peaches, tear over 1 t fresh mint and serve hot. Fried rice with corn, peas and honee-soya tofu Heat 2 T canola oil in a pan and add 180 g…

10:10am All is calm on the wooden deck, the only sounds are the gurgling of a stream and the far-off ticking of a sprinkler on one of Chamonix Estate’s lawns. It’s not the first time Richard Carstens has been a chef here. In the early nineties, he managed and cooked at La Maison de Chamonix at the manor house. Now, he and his team occupy the 300-year-old blacksmith’s cottage that, until recently, housed Racine Restaurant. 10 :15 am The chef and his seven-strong brigade are absorbed in their respective tasks. Commis chef Lynette Chikuwe is spooning wasabi mayonnaise into squeezy bottles and behind her chef de partie Mable Murambatsvina is portioning sourdough. Pastry chef Danielle van der Merwe is whipping Italian meringue destined for chocolate macarons. 10 :36 am Richard…

Will wine in a can take off in 2020? It’s trending in Europe but although it’s made its way to SA (Vinette and Uncanny are new local products) I don’t know that we’re ready. It’s convenient for storing and transporting, and people say it’s environmentally friendly. But nothing beats the tradition and quality of wine in a bottle. Should Georgia be on our minds? Yes, the country is considered the birthplace of winemaking. We have incredible technology available to us these days but there’s a move towards going back to the old ways, or taking some elements from those traditions. Locally, Avondale near Paarl is making wine in clay pots or qvevri, which are buried in their cellar while the wine matures, according to ancient Georgian methods. The results are…

I was an undergraduate student at Rhodes when, as part of a girl gang, I was initiated into the world of dieting. None of us was morbidly obese, but photographic evidence suggests that our habit of having two dinners per night – a hot meal at res, followed by a digestif of garage pies – had begun to make itself known on our waistlines. To state the obvious: this was also the era before the “body positivity” movement. Our first foray involved a group fast. It would last one day only, which completely defeated the point, and I can’t recall the precise motivation behind it. I assume there was some hugely significant occasion for which we needed to look our best, like Friday night drinks at the local dive bar.…

STICKY MAPLE-AND-EMMENTHAL POTATO SHEET TART “This is your go-to when you’ve invited guests around for drinks – the sweetness of the honey with the buttery pastry and salty, cheesy potatoes are a heavenly combo.” Serves 8 A LITTLE EFFORT GREAT VALUE Preparation: 35 minutes Cooking: 45 minutes Woolworths all-butter puff pastry 2 x 250 g sheets, thawed large potatoes 4–6, thinly sliced olive oil 2–3 T sour cream 1 x 250 g tub Emmenthal 200 g, grated sea salt and freshly ground black pepper, to taste rosemary 10 g, finely chopped, plus extra to garnish free-range egg 1, beaten maple syrup or honey, for drizzling 1 Preheat the oven to 200°C. Score a 1–2 cm border around each sheet of pastry and chill until ready to assemble. 2 Toss the…

THE CHEESEBOARD SALAD “This is everything I enjoy about a cheeseboard – in a salad. The sweetness of the peaches and grapes, the flavour and texture of the cheese and the crunch of the nuts and lettuce.” Serves 4 EASY GREAT VALUE Preparation: 15 minutes Cooking: 2 minutes walnuts 50 g Gorgonzola 120 g olive oil 4 T white wine vinegar 1½ T buttermilk 2 T Dijon mustard 1 t honey 1 T sea salt and freshly ground pepper, to taste lemon ½, juiced grapes 1 bunch Woolworths baby gem lettuce 4 heads medium peaches 3 “ This is everything I enjoy about a cheeseboard – in a salad” 1 Toast the walnuts in a pan over a low heat until just starting to brown. Remove from the heat and…

BEEFSTEAK TOMATOES Also known as the coeur de boeuf or cuore di bue, these are large, firm and meaty and a vibrant red colour. They’re best for sauces, grilling, dips and burgers. There’s also a green variety that has a tart, tangy flavour and a crunchy texture. HEIRLOOM TOMATOES This term refers to how tomatoes are bred. Unlike most tomatoes, which are hybrids, heirloom tomatoes can be traced back to a single genetic line. They’re prized for their superior flavour and texture, but have a shorter shelflife because they’re less resistant to disease. CASPIAN PINKS This is a type of heirloom tomato that was originally grown in Russia between the Caspian and Black seas. They’re deep pink in colour and can grow up to 340 g in weight. Enjoy them…

“Chilli con carne that we eat with tacos, rice, or roasted sweet potatoes for a couple of nights in a row. Delicious, and really quick to throw together.” – Jeanne Calitz “In summer, it’s always panzanella. With leftover sourdough, ripe tomatoes and herbs from the garden.” – Kate Wilson “Pasta with butter-roasted tomato sauce is my kitchen MVP (most valuable player).” – Jess Spiro “A toasted cheese sarmie. It can be breakfast, lunch, a light supper or a tasty nibble for hungry teens. For the adults I’d jazz it up by adding more cheese: Gruyère, Brie and the usual sharp Cheddar and a touch of Dijon mustard on Woolies’ crushed wheat sourdough.” – Liesl Nicholson “A simple take on a Niçoise salad with loads of veggies, boiled eggs, crunchy croutons…

STUFFED CHICKEN WINGS The humble chicken wing is an eternal crowd favourite but there’s always room for improvement, right? Start looking for deboned stuffed wings on local restaurant menus this year. Game to try making them at home? Deboning the chicken using a paring knife can be finicky, but why not ask your butcher or a chef friend to be your wingman? Abigail’s favourite way to make them is filled with pork or chicken mince seasoned with lemongrass, then doused in a smoky David Chang-inspired sauce. (If you’re in a flap about all that deboning, simply serve the sauce with regular grilled or crumbed wings instead. No judgement, seriously.) CHICKPEA BUTTER “ Try tossing roast cauliflower in chickpea butter as a side dish ” If canned chickpeas have never been…

The backstory: Since 2013, Jason Bakery on Bree Street’s limited-edition doughssants – inspired by Dominique Ansel Bakery’s cronuts – have enjoyed a cult following. “We only make them on Saturdays and never repeat a flavour; so far there’ve been about 300,” says owner-baker Jason Lilley. His latest spot – on Buitenkant Street – happens to be next door to Goodleaf, the first retailer in Cape Town to sell CBD oil, a non-psychoactive component of the Cannabis sativae plant. To celebrate both store openings, Jason came up with the once-off CBD doughssant, a.k.a. the DopeSant. “The flavour inspo is a take on the classic weed brownie.” Excellent, dude. The dough: “Most croissant doughs have a butter content of 28%, but ours has 32%,” says Jason. “There are no dough improvers, no…

In his latest Benny Griessel novel, The Last Hunt, Deon Meyer weaves state capture and the potential assassination of a corrupt president into a thriller that also manages to encompass one of his great loves: food. A large part of the story plays out in Bordeaux, a city that Deon and his wife, Marianne, visit often, always returning to their favourite restaurants in the Marché des Capucins, a.k.a. “the belly of Bordeaux”. But when in his home town of Stellenbosch, you can usually find the author at one of Eat Out Chef of the Year Bertus Basson’s restaurants, from his casual burger joint to 12-course top 10 winner, Eike. What’s your standard order at De Vrije Burger? The build-your-own where you can have an add-on of biltong and Melrose cheese.…

HIBISCUS SORT-OF SHANDY Heat 200 g sugar and 1 cup water and simmer until the sugar has dissolved, then remove from the heat. Add 2 Woolworths Hibiscus Petals Infusions tea bags to the hot syrup and allow to steep until the syrup is dark pink in colour. Add 1 shot cooled hibiscus syrup to an ice-filled glass and top up with your choice of non-alcoholic beer or cider. ZERO WORSHIPPING See ya later, ginger ale! CAPE TOWN CIDER HOUSE CAPTAIN ZERO Fermented using Elgin Valley apples and a selection of hops, this sipper is nicely dry and fruit-forward with tropical notes. DEVIL’S PEAK ZERO TO HERO A bit citrussy, a bit malty, not too bitter and light in body, this brewskie has everything you love about pale ale except the…

1 Delaire The Empress Rosé Cabernet Franc 2019 The Delaire Empress Rosé is named after English jeweller and Delaire owner Laurence Graff’s flawless light pink diamond, the Empress Rose – the largest of its kind in the world. Made from Cabernet Franc grapes, the wine stars lively strawberry and raspberry flavours with a savoury edge, as well as a stylish elegance that is much like the diamond itself. R94.99 2 Steenberg Dry Rosé Syrah Cinsault 2019 Grapes from four carefully chosen vineyards, each in a different region, are used to make this rosé. The Syrah comes from Steenberg’s own Constantia grapes and a beautiful ridge in Robertson, while the Cinsault is from old bush vines in the heart of Stellenbosch and the Swartland. It’s an eye-catching shade of…

Could it be time for us to show some love to our much-maligned garden weeds? Despite their inherent goodness and vitality, they endure all kinds of verbal abuse, savage yanking and even worse – extermination – in the modern age. Whether they’re in the midst of a Cinderella moment or, more likely, represent a deep and timely desire to return to simpler ways and ancient plant-eating wisdom, it seems that weeds – those former outcasts of flower beds and lawns – are the new greens on every respectable plate. “Look at rocket. It was once seen as a pesky weed; now it’s a cherished salad green,” says weed enthusiast Cherylle Cowley, the Cape Town-based food product design pioneer and former advertising creative who would like to see nasturtiums, dandelions and…

SOUVLA “This isn’t a formal recipe, more of a guide. There are so many variables, it is easier to explain what it is that you want to achieve than give you exact instructions. Cypriots are fanatical about their souvla, and although it might not be achievable for everyone – you really do need a foukou [charcoal rotisserie] – it would be criminal not to include it. If you don’t have one, try it on a regular barbeque; just make sure there is enough distance between the meat and the coals, and that you turn the meat regularly. Not everyone marinates their meat before cooking, and it’s fine to cook as is, but I do like to if I have time.” Serves 8 EASY Preparation: 20 minutes, plus overnight chilling time…

Everyone loves the first taste of a new-season fruit – an ice-cold plum, or a handful of ripe blueberries. Fill up your fruit bowl and stock the fridge, these babies are in season now! (Bonus: they'll stay fresher for longer thanks to Woolies ’unrivalled cold chain.) BLUEBERRIES Sweet, crisp blueberries are delicious to snack on by the handful. Or add to dressings, scatter generously over salads, bake into desserts, or blend into juices and smoothies. R74.99 for 400 g FLAVOURBURST WHITE-FLESH NECTARINES This sweet, slightly heart-shaped fruit has ivory-coloured flesh with a red-pink blush. It has a delicate, sweet flavour with a low acidity. Delicious fresh (in salsas and salads) but just as good poached, grilled or made into jam. From R44.99 RIPE & READY DESSERT PEACHES They’re ripe and…

They say good things happen in threes. This couldn’t be more true of the trio behind the hottest pop-up restaurant in Cape Town last year and its new, more permanent, home in a heritage building on Wale Street. John van Zyl (formerly of Chefs Warehouse and Thali restaurants), Sage Fell and Stefan Roos (ex Terroir and Thali) are the three legs of this success story. John and Stefan are third-generation family friends, having grown up together in Somerset West. Sage joins the story when all three were working at Liam Tomlin’s restaurant Thali. “ The purpose of a meal with friends is to engage with others ” – John van Zyl John was instrumental in Thali’s launch, with Stefan and Sage working in the kitchen and front of house respectively.…

“This is my ultimate salad of summer 2020 – for a light midweek supper, lunch at the beach or a braai side” “Delicious with a glass of chilled white wine. Light, tasty and so satisfying” “It’s ready to impress in no time at all” MON MEAT-FREE MONDAY REBOOT NO-COOK PUTTANESCA-AND-RICOTTA TOAST “Delicious with a glass of chilled white wine. Light, tasty and so satisfying.” Serves 4 EASY Preparation: 10 minutes Woolworths bakery sourdough 1 loaf, sliced and toasted Woolworths Ayrshire ricotta 1 x 250 g tub Woolworths roasted cherry tomatoes 1 x 180 g jar anchovies 6 fillets, finely chopped Woolworths pitted Kalamata olives with herbs 1 x 70 g sachet capers 50 g Woolworths chilli-infused olive oil 2 T, for drizzling sea salt and freshly ground black pepper,…