Innholdsfortegnelse for September 2020 i Woolworths TASTE

Hurray for spring, warmer weather and the chance to light that braai. If you’re starting to plan some braai menus, don’t forget to include pork cuts in your repertoire. Budget-friendly and so versatile, succulent pork is ideally suited to the braai and responds wonderfully to the smoky notes from the grill. Seriously, what could be better than a juicy pork espetada, straight off the coals? Serve it with a dipping sauce and an easy salad and call it a feast. sappo.co.za SERVING SUGGESTION: Cut 800 g pork belly into cubes. Combine 1/2 cup honey, 1/4 cup olive oil, 2 T lemon juice, 1/4 cup apple cider vinegar, 1/4 cup tomato sauce, 4 cloves garlic, minced, 1 t smoked paprika, 1/4 t ground cardamom, 1/4 t ground cloves, 1/4 t chilli…

“Easy sourdough with yeast as per Woolworths TASTE magazine. I do make sourdough without yeast and was looking for a quickie version. Not as open crumb as I usually get with all sourdough but tasty and definitely one you can do in a hurry.” – Karen Deller “This weekend’s baking treat is the flop-proof chocolate cake. The TASTE mag shows it in cake form and as cupcakes, but I decided to turn it into a tray bake. Absolutely perfect! This recipe is so easy and a definite keeper! Thanks #Woolworths TASTE mag!” – Debbie Griffiths “This winter just screamed for some hearty citrusy goodness. Original vs my version. Totally in love.” – Nicola Mari Swart…

Stuff a whole snoek with pomegranate molasses, garlic butter, chopped spring onions and parsley, and braai. To cook small fillets of fish such as silvers or bream, skewer them and cook over medium coals. To cook a whole yellowtail, wrap it in greaseproof paper, then six layers of newspaper. Soak for 30 minutes to wet the newspaper. Place directly into medium coals and cook for 20 minutes on each side. Remove from the braai, then open the paper using scissors. Insert a fork into the thickest part of the fish and twist. If the fish flakes, it’s cooked. If it’s still opaque, place back onto the braai grid with the paper open and cook until flaky. The best way to cook prawns is indirectly on a cast-iron pan or directly…

“We put a modern twist on tradition without changing the flavours, this dish is eaten by most South Africans. For me, it takes me back to childhood,” says chef Siya. The whey is boiled down with sugar cane syrup, lemon juice and gelatine to make whey jellies. The softer curds from the strained amasi are mixed with honey and sea salt to make a purée, which forms the bed of the dish. Crumbly phutu goes on top. Using the heat of the sun, he splits the amasi into curds and whey. The curds are strained and rolled into ricotta-like balls. The burned crust from the bottom of the pap pot is reboiled, then blended and baked to make paper-thin wafers. Imithwane (young leaves of the pumpkin plant) are mixed with…

“Grabouw wors is the absolute braai staple. It’s perfect for a last-minute, low-maintenance, boerie braai on a summer evening.” – Alistair Fester “The Woolies steak rub is an heroic seasoning for all things, not just steak. I love to rub it onto root veggies with a squeeze of lemon juice and some olive oil before roasting, and it also gives braaied steak mushrooms a bold, fragrant, biltongy flavour.” – Khanya Mzongwana “My fave is Woolies’ ultimate free-range burgers on the ultimate burger buns stacked with caramelised onion, smoked Cheddar slices and braaied pineapple.” – Kelly Cloete “Woolies’ smoky BBQ cream cheese is my favourite. Smear a generous amount between each slice of Woolies’ garlic butter ciabatta when it comes off the braai. Garlic bread will never be the same again!…

CHOOSE A BRAAI ALL-ROUNDER: If the king of Pinotage, Beyers Truter, can drink chilled Pinotage with seafood, so can you. This grape variety’s ancestors, Pinot Noir and Cinsaut, make it versatile enough to drink with everything from fish and pork, to boerewors and red meat. And it can handle your favourite braai spice and marinades pretty well, too. Visit your local Woolies for a range of bottles to suit your palate and pocket.…

1 DASSIESFONTEIN For traditional boerekos Dassiesfontein has grown from two humble roadside wagons into a much-loved landmark. The tiny farmstall section is most famous for its lamb pies and fresh plaasbrood, while on the shelves you’ll find local preserves and honey, or a bag of pap for your weekend braai. Through a doorway and you’re in the restaurant, where a hodge-podge of mismatched wooden tables and chairs gather around a crackling fire. If you’re hungry you’re in luck; Dassies is famous for its hearty, traditional boerekos. Go for the waterblommetjiebredie in season. Locals also love the curried tripe, offered on Saturdays. N2, 13 km west of Caledon; tel: 028 214 1475; dassies.co.za 2 CREATION WINES For creative pairings Creation has long set the bar high for food and wine in…

Best results? A marinade can help to tenderise tougher cuts of meat, but the flavour won't penetrate below the top layer, while an acidic marinade will cause the meat to toughen if left too long. Try a dry rub for beef and save the marinade for chicken. Best marinade for lamb loin chops? Smashed garlic cloves, olive oil, lemons, fresh thyme or rosemary, black pepper. Put the chops into a big Ziploc bag with all of the above, bash them around a bit and refrigerate. Remove well before cooking. Try different spice and seasoning ratios for some global flavour. Toasted cumin, mint and yoghurt for lamb, or classic American barbeque – 3 T Muscovado sugar, 4 T coarse salt, 2 T smoked paprika and either 1 T cayenne pepper or…

Braaibroodjies: onions or no onions? If you do like onion on your broodjie, but don’t enjoy it raw, slice it thinly and microwave in water for a minute or two to remove the sharpness. To salt or not to salt before cooking? Salting helps meat retain its own natural juices and is best for meat that is relatively juicy or well-marbled. When salt is applied to raw meat, the juices inside are drawn to the surface, the salt then dissolves in the liquid, forming a brine that is eventually reabsorbed by the meat. Potato bake or potato salad? Depends on the meat. A potato bake is a natural fit with lamb, whereas flame-grilled chicken with a bit of a peri-peri kick demands a creamy mayo accomplice. Do you put condensed…

“LOOK, I do love a chop, but I have also been devoted to plants for a long time, which has afforded me great opportunities to study the many glorious ways in which vegetables can show up to a party – raw, crumbed, fried, pickled, fermented, or yes, thrown on the fire. We are all clear on the supporting role that veggies play at a braai. But at a time when we’re learning new ways of being, discovering how to make plants pop with smoky, charred, spicy deliciousness, turning them into the centre of your feast will not only add amazing nutritional value to your braai, it will also save you a lot of money. And the planet will love you for it. Instead of five meats and two veg sides,…

THE 7-WAY PANTRY I’ve kept this to just five ingredients that I consider to be everyday staples. They aren’t included in each individual ingredients list as I’m presuming that you’ll stock up before you start cooking. The five you need are olive oil for cooking, extra virgin olive oil for dressing and finishing dishes, red wine vinegar as a good all-rounder when it comes to acidity and balancing marinades, sauces and dressings, and sea salt and black pepper for seasoning. THE FREEZER IS YOUR BEST FRIEND Whether it’s preserving individual ingredients or keeping portions of batched recipes for future meals, food is brilliantly suspended, ready and waiting to help you out when you need it. If you’re batch cooking, remember to let food cool thoroughly before freezing, breaking it down…

“Food has always been an important part of my life. I come from a family and extended family who truly love good food. My paternal grandparents had a vast piece of land in Umzinyathi, north of Durban, in KwaZulu-Natal. They were the proud producers of the most delicious fruit and vegetables – apples, oranges, grapes, mangoes, avocados, berries, pumpkin, sweet potatoes, madumbis (yams) … I clearly remember the bags in which they kept the beans, maize and nuts. Oh, the mischief we got ourselves into … My cousins and I would sneak in and steal the nuts by breaking the sack open from the bottom, and when we had eaten our way halfway through the sack, we would start on another one from the bottom. We got into so much…

MONDAY’S MEAT-FREE CURRY CHICKPEA KOFTAS IN KORMA CURRY SAUCE WITH FLAKY ROTIS Serves 4 EASY GREAT VALUE Preparation: 20 minutes Cooking: 45 minutes Woolworths prepared pumpkin or butternut 1 x 1 kg pack olive oil 2 T sea salt and freshly ground black pepper, to taste canola oil 1 cup, for frying Woolworths korma cook-in sauce 1 x 400 g sachet Woolworths fresh butter rotis 4, warmed, for serving red onion, to garnish mint, to garnish parsley, to garnish For the chickpea koftas: chickpeas 1 x 400 g can, drained and rinsed garlic 2 cloves Italian parsley 5 g, chopped ground cumin 2 t salt ½ t flour 55 g olive oil ¼ cup 1 Preheat the oven to 200°C. Arrange the pumpkin or butternut on a baking tray, drizzle…

FOOD HAS ALWAYS BEEN POLARISING, because it is so personal. The dishes we cook are often a powerful reflection of individual culture, which means they have the potential to be both incredibly unifying and divisive. Consider the strong feelings people have about braai sides, for example: do you put raisins in your coleslaw? Condensed milk in the potato salad? It’s a minefield. This is a flippant example, but you get the idea. “Do you put raisins in your coleslaw? Condensed milk in the potato salad? It’s a minefield” In the last decade or so, thanks to the proliferation of food content on TV, social media and YouTube, the way that people feel passionately connected to the dishes they love, and therefore enraged by any misappropriation of them, has become more…

POTATO SALAD PERFECTION Is mayonnaise non-negotiable? Is it okay to leave the spuds unpeeled? What’s your stance on condensed milk? Whatever your answer, we’ve got the perfect recipe in our essential guide to potato salad. MICHELIN MILK TART South Africa’s first Michelin-star chef, Jan Hendrik van der Westhuizen, is back on TASTETube in September, with another magnificent dessert: a brûléed milk tart. Follow @WWTaste on Instagram to make sure you don’t miss it. BEAT THE BUDGET If you’re struggling to make your culinary dreams match your bank balance, stay tuned to taste.co.za in September. We’ll be bringing you our best affordable dinner ideas – all for under R50 per person. HERITAGE MASTERCLASS Whether you grew up with dombolo or not, trust us, making them is a life skill you’re going…

WOOLWORTHS LIGHTLY SMOKED WHOLE SNOEK is responsibly sourced and the backbone is removed for easy preparation. R144.99 per kg WOOLWORTHS RAINBOW TROUT is responsibly sourced and deboned. R224.99 for 500 g WOOLWORTHS SKIN-ON MACKEREL  FILLETS are delicious hot or cold. R239.99 per kg WOOLWORTHS SILVERS (R149.99 per kg) and YELLOWTAIL (R199.99 per kg) are supplied to Woolworths by small-scale fishers in Arniston in the Western Cape, and from Abalobi, an app suite linking small-scale fisherfolk to buyers. WOOLWORTHS FRESH YELLOWFIN TUNA (R449.99) is sourced from small-scale pole-and-line tuna fisheries in the Maldives and from local fishermen.…

“WHEN LOCKDOWN STARTED, Chris Erasmus [of Foliage] and Darren Badenhorst [of Le Coin Français] sent out a call on the Franschhoek chefs WhatsApp group. “They said ‘Let’s cook for the community’,” says Margot Janse. Margot is the former executive chef of Le Quartier Français and The Tasting Room, who now runs school feeding scheme Isabelo, Feeding Hungry Minds, in the valley. With schools closed, she directed her efforts towards feeding the community as a whole. With the chefs on board to help, she contacted a local veg supplier and asked for any surplus they could donate. “This huge truck arrived at 2 pm, and I joked, what if it’s full.” It was indeed. “We cleared out the tables of Darren’s restaurant and just piled it in there. There were tons,…

Add some zest to your life with delicious LemonGold® lemons, now in season and exclusive to Woolworths. They’re super juicy and seedless, which makes them ideal for spring cooking and drinks. Use them in a marinade for a chicken braai, scorch them on a griddle pan and serve with roast fish, or whip up a dreamy, creamy lemon posset. And if you’re feeling really domesticated, why not make a tangy batch of lemon marmalade, as we did here? Truly, there’s no end to their versatility. For more ideas, watch the LemonGold® video at taste.co.za. SERVING SUGGESTION: Peel 6 seedless LemonGold® lemons and, removing the pith as far as possible, roughly cut up the skin and flesh. Place in a saucepan with 1 x 2.5 cm grated ginger, 100 g sugar…

The Duchess Spritz New to the thriving Duchess stable is the Duchess Spritz in two flavours – berry-rosé and elderflower. By combining de-alcoholised wine and fragrant botanical extracts, the brains behind the Duchess have balanced the acidity to deliver a tangy, refreshing drink with a lovely sparkle. drinktheduchess.com Serve it well-chilled on a balmy spring day. Little Wolf virgin apple nectar Little Wolf’s excellent ciders and beers already have an enthusiastic local following and their virgin cider, which is labelled Virgin apple nectar, can now be found at Woolies. Crisp, dry and with a delicate fizz, it’s a total treat. littlewolf.co.za Serve it ice-cold; no need for a lemon slice, there’s flavour enough here. Abstinence Spirits As the cheeky name implies, the range of non-alcoholic spirits distilled by Abstinence means…

Few smells are as familiar to me as that of sorghum – a distinctive sour aroma that seemed to fill the entire room as my grandmother opened the Tupperware container in which it had been fermenting. And for me, nothing offers more proof that food is truly a vehicle for emotion and memories. The smell of sorghum always conjures up the image of my Koko – who has since passed – aged but still regal, stirring away at the coal stove to make our favourite breakfast of all: sorghum porridge. My cousins and I ate this warm bowl of comfort every day when we were at her house. With a little Nespray powdered milk and brown sugar, we still swear that no one makes it like our Koko did. Sorghum,…

1 FIRE STARTER Whether you’re cooking on a Weber, Big Green Egg, a half-drum, in a potjie, on a grid, right in the coals, or on a heated pan or slab, a good braai starts with a great wood fire. THROWING FLAMES Everyone’s an expert when it comes to the fire, here are the team’s top tips “If you’re using wood, make sure it’s well-seasoned and dry ” – Lynda Ingham-Brown “Namibian hardwood, mopane or sekelbos only for the coals. Sekelbos is great as it’s very similar to acacia hardwoods from Namibia but it’s an invasive species.” – Jacqui Burgess “We like the South American braai technique, asado, for lots of people. We only use wood and had a stand made for the lamb ribs and beef. Or we cook…

FREE-RANGE SUNDRIED TOMATO ESPETADAS are brined in a butter-based blend for guaranteed tenderness. They contain no routine antibiotics or growth stimulants. R191.99 per kg BARBECUE ST. LOUIS STYLE PORK  BELLY RIBS are parcooked until succulent and tender, and marinated in barbeque sauce for extra flavour. R179.99 per kg FREE-RANGE SALT, PEPPER AND CORIANDER WHOLE LAMB RIBS are air-dried for extra buttery flavour and seasoned with salt, pepper and roasted coriander. R139.99 per kg FREE-RANGE LAMB LOIN CHOPS are specially selected for flavour and tenderness. The animals are free to roam and are never given routine antibiotics or growth stimulants. R219.99 per kg FREE-RANGE ROSEMARY LAMB SAUSAGE WITH  OREGANO is packed with the flavours of Greece: rosemary and oregano. R89.99 for 500 g GRABOUW BOEREWORS is spiced with roasted coriander and…

George Ezra’s “Pretty Shining People” – Kath Pope Quantic’s “Cumbia del Sobre el Mar” Al Green’s “Love and Happiness” – Jacqui Burgess Sophie Tucker; ABBA – Abigail Donnelly Dexys Midnight Runners’ “Come On Eileen”; The Cure’s “Boys Don‘t Cry”; Nena’s “99 Red Balloons” – Bianca Strydom Santana’s “Smooth”; anything by Fleetwood Mac; Earth, Wind and Fire; Mi Casa – Liesl Nicholson Brenda Fassie and Mafikizolo – Keletso Motau Michael Jackson’s Thriller – Lynda Ingham-Brown Mi Casa’s “These Streets” and “Jika” – Yvette Samaai The Salad Dodger on guitar – Kate Wilson The Notorious B.I.G’s “Juicy” – Alistair Fester The Black Keys’ The Big Come Up – Jeanne Calitz Lana del Rey’s “Summertime Sadness”; Muzi’s “Sondela Forever”; Donna Summer’s “Lucky”; Moloko’s “The Time is Now”; Bronski Beat’s “Smalltown Boy”; Stan Getz, Joao…

SPINACH, SWEETCORN AND BUTTER BEAN  BURGERS These patties made with spinach, sweetcorn, butter beans and crushed wheat are flavoured with onion, garlic and fresh coriander. Pop them onto the grid for extra flavour. R39.99 for 4 SPICY RED QUINOA, BUTTERNUT  AND KALE BURGERS Quality veggies are combined with quinoa and fresh herbs to make spicy patties that are delicious cooked over the coals. R49.99 for 4 STUFFED SWEET POTATOES  Pop these steamed sweet potatoes with creamy leek filling into the oven or onto the coals as an extra braai side. R59.99 for 4 halves SWEETCORN RIBLETS  Simply grill over the fire to enjoy with the fresh pineapple BBQ sauce and crispy onion sprinkles supplied. R59.99 for 650 g…

“I don’t have time”, “I’m bored”, “I hate washing up”. If these are some of the reasons why you’re feeling uninspired, you need 7 Ways on your kitchen shelf now. Jamie has picked 18 hero ingredients, from broccoli to mince, that always end up in our trolleys, and invented seven easy dishes for each one. Recipes cover tray bakes, salads, pastas, one-pan wonders, fakeaways, and soups and sarmies, so you’ll never be short of time-saving crowd-pleasing recipes again. (Bonus: you’ll spend hardly any time at the sink afterwards.) Find 7 Ways: Easy Ideas for Every Day of the Week (Penguin Random House, R445) at good bookstores and online.…

MOZAMBIQUE GALINHA ASADA (GRILLED PERI-PERI CHICKEN) “Creamy avocado with sweet corn and punchy ginger is salad perfection” Serves 4 to 6 EASY GREAT VALUE Preparation: 10 minutes, plus 2 hours’ marinating time Cooking: 45 minutes For the marinade: bird’s-eye chillies 5 garlic 4 cloves limes 2, zested and juiced red wine vinegar 2 T extra virgin olive oil 4 T smoked paprika 2 T whole free-range chicken 1 coconut milk 1 cup Woolworths coconut chunks 50 g, grated 1 To make the marinade, place all the ingredients in a blender and blend until smooth. 2 Spatchcock the chicken by removing the backbone using sharp kitchen scissors, then lay the chicken flat on a cutting board with the breast facing up. Slash the flesh using a sharp knife. Cover…

Space out the veggies when roasting them for even cooking and caramelised edges – use two trays if you need to. Rotis freeze really well, simply thaw in the fridge or pop into the oven from frozen. After cooking the couscous, spread it out on a tray to make sure it doesn’t stick together. Thinly slicing one big steak helps it go much further. Bake a big batch of root vegetables to get ahead with meal prep. Kara orange sweet potatoes caramelise beautifully, while the purple ones make a great mash, skin and all, especially with sour cream or crème fraîche. Use beef mince if you prefer. Chicken breasts don’t have to be boring; cooking them on a hot griddle pan adds delicious smokiness without having to fire up the…

WINNING LETTER “You have simply blown me away by creating a magazine, most likely against all odds and in unique circumstances, with the same incredible enthusiasm, irresistible recipes (my new mag has so many dog ears as reminders of what recipe to select next) and enticing photographs of knockout food. TASTE, you just keep pushing the boundaries.” – Shelley Grobler Thanks for your lovely words, Shelley! You win a Fever-Tree caddy, which pairs five different Fever-Tree tonic flavours with five South African craft gin minis and edible garnishes, plus a R500 Woolworths gift card. Cheers! Love at first bite “I am so thankful I bought the prettiest and most interesting TASTE I have ever seen. Do not get me wrong, every time I see the magazine on the shelf or…

“The best way to cook mussels on the braai is to wrap them tightly in foil with some olive oil, then braai for 15 minutes over medium coals until the shells have opened” MARINATED YELLOWTAIL AND TUNA WITH FENNEL Serves 4 EASY Preparation: 20 minutes For the marinade, mix: sherry vinegar 1/3 cup olive oil 1/3 cup lemon 1, juiced salt, to taste pepper, to taste tuna 200 g, cut into 2.5 cm cubes yellowtail 200 g, cut into 2.5 cm cubes fennel 1 bulb, plus fronds, shaved caperberries 50 g, chopped 1 Toss the tuna and yellowtail with the marinade and chill, covered, for 15 minutes. The fish will turn lighter in colour. 2 Once the fish has marinated, toss with the fennel and the caperberries. Drizzle with the…

’GRAMMER TO FOLLOW Her day job is in HR, but when not “at work”, Tayla Naika creates beautifully styled and quirkily named recipes for her Instagram feed, @Taylamadefood. As Heritage Day approaches, we asked her to share her cooking roots. When I was around 16, we were living in Durban and my mom was travelling to Johannesburg almost weekly for work. She’d have been in meetings all day, caught an afternoon flight home and still have to prepare supper because my sister and I couldn’t cook! One evening, she just reached a breaking point and gave me an ultimatum, either I start learning to cook or we go hungry. The first thing I learned how to make was hand-cut hot chips and I’ve never looked back! I grew up eating…

The blogger, Georgia Pillay, blogger of Food like Amma used to make it “Snowballs evoke the fondest childhood memories. My sisters and I loved them because of their unusual name, especially since we had not experienced snow at the time – we used to stack them to make snowmen. We had home-made snowballs fairly often as after-school treats and for Diwali. My mum’s recipe is one that represents collaboration across the cultural divide during the height of apartheid. In the early 1970s, my dad worked on an English farm with a skilled cook who shared recipes with my mum in exchange for her curry. Several of her English recipes, including Christmas cake and scones, also stem from this mutuality. My mum varied her snowball recipe depending on ingredients available, using…

BEFORE MAIZE AND WHEAT became staples, sorghum was the original source of starch for traditional meals in southern Africa. It’s usually fermented and cooked into a soft porridge or turned into traditional beer. Over the years I’ve experimented and tried other ways of turning it into various contemporary dishes. Sorghum is full of nutrients, but that does not mean it has to be boring to eat. This flapjack recipe turns sorghum flour into one of the most loved breakfast (or anytime) dishes out there. Thick, full of flavour and nuttiness, they’re great served alongside a wide range of things, including peanut butter, raw honey, cream, yoghurt, and fruit. I love mine with a simple berry compote. They’re totally fun to make and equally fun to eat. SORGHUM FLAPJACKS Serves 6…

1 Diemersdal Sauvignon Blanc A glass of this crisp, zingy Sauvignon Blanc is the perfect start to an afternoon spent outdoors. It offers a mouthful of granadilla that will whet your appetite for the smoky food to come. Definitely consider buying it by the case this spring. R79.99 2 Beyerskloof Pinotage Beyers Truter’s farm, Beyerskloof, is a well-known haven to Pinotage. His son, Anri, has now joined him in making this medium-bodied wine with bright raspberry flavours overlaid by dark plum. Beyers and Anri say they like to drink it when they cook butterflied peppered rump over the coals, accompanied by braaied feta on olive bread. R94.99 3 Woolworths House Merlot When your famous oxtail potjie is on the menu, you need a wine you can sip at leisure over…

“Crises have pushed humankind to innovation and new solutions ” I usually tell people that I’ve been a freelance writer for over ten years because I love flexibility and I love restaurants. I love restaurants so much that I’m a freelancer who writes about restaurants, often while sitting in one. And while I’ve never chosen to organise my life into predictable routines, the rhythm to which my days and weeks bounced along before lockdown could be traced through the time I spent in Joburg coffee shops, cafés and restaurants. On Wednesdays, the occasional hump day blues, writer’s block or cabin fever would have me seeking the same cure: a calamari salad and a window seat overlooking 7th Avenue at The Whippet in Melville. The Thursday half-price vegan meal special at…

High heat: for quick searing or flame-grilling big cuts like steak, butterflied lamb, large chops. Cook for a few minutes, then move the meat to the sides of the grid to finish cooking over indirect heat. Medium heat: chicken, wors, robust veg such as peppers, raw mielies and kebabs. Low heat: braaibroodjies, delicate veg like asparagus, beans (why not?), even wedges of lettuce or cabbage. In the coals: onions, potatoes, brinjals.…

Webers are designed for charcoal, not wood, and there are two cooking methods: direct and indirect. Direct is good for cooking smaller, thinner pieces of meat quickly and food should be turned once, halfway through. The lid can be left on as the trapped heat will cook the top and sides of the food, resulting in a shorter cooking time. Indirect heat is best for cooking thicker foods and for anything that will be burnt on the surface before it’s cooked inside, e.g. a whole chicken. It’s similar to cooking in the oven, but you get the grilled texture and flavour. Keep the lid on here too as the heat will reflect off the inside of the Weber and cook food evenly. The Big Green Egg is derived from an…

“HERE, taste this!” says Sepial Shim, handing our food director, Abigail Donnelly, a taster of seasoned baby spinach. “What do you think? It’s good, right?” She disappears back into the kitchen before Abi can confirm that, yes, it is indeed delicious. But with that, we know it’s going to be a good shoot. The owner of Sepial’s Kitchen in Salt River, Sepial is well-known for her infectious joy as much as her food, and she welcomes the team unreservedly, as guests in her own home. Her immediate ease gives you the sense that she cares deeply about making you feel comfortable, and this is likely why her restaurant, despite its short lifespan, has become such an important part of Cape Town’s food scene. Originally from Seoul, Sepial moved to South…

COLESLAW “In this take on traditional coleslaw, I replace the white cabbage with red, and add apple for crunch. A dash of lime juice adds tanginess and prevents the apple from browning.” Serves 4 EASY GREAT VALUE Preparation: 20 minutes red cabbage 250 g, shredded sesame oil 1 t green pepper 1, seeded and cut into strips yellow pepper 1, seeded and cut into strips red pepper 1, seeded and cut into strips medium red apple 1, cut into thin strips or grated spring onions 4, chopped fresh coriander 4 T chopped white sugar a pinch pineapple juice 3 T lime juice a dash Mix all the ingredients together in a medium-sized bowl. Set aside or refrigerate until needed. CARB-CONSCIOUS, FAT-CONSCIOUS, HEALTH-CONSCIOUS, DAIRY-FREE, MEAT-FREE, WHEAT- AND GLUTEN-FREE WINE: Woolworths Fairview…

The chicken can be marinated overnight to allow the flavours to penetrate and tenderise the meat. Add more chillies if you prefer the chicken even spicier. The sauce also works well with fish. Nyama choma is the Swahili term for roast meat. And it isn’t real nyama choma unless it’s served with kachumbari – a tomato, red onion and coriander salsa. The cold, fresh salsa pairs beautifully with the smoky roast meat. The meat can be served with ugali (pap) or mukimo – mashed potatoes mixed with greens such as pumpkin leaves or Swiss chard. Best enjoyed with an ice-cold beer. Suya beef kebabs are commonly sold by Nigerian street vendors straight from the coals, served on newspaper. If you’re brave, dip them into pickled habanero peppers. Slicing the meat…

For his next trick, TASTETube’s Keletso Motau is making ice cream – without an ice-cream maker! Sweetened with maple syrup, and bursting with blueberries, it’s the ultimate light, fresh pudding for when you’ve had too many helpings of potato salad and garlic bread. Really want to impress? Make your very own floral ice bowls to serve it in. Follow @WWTaste to catch the video on Instagram TV.…