Innholdsfortegnelse for May/June 2023 i Woolworths TASTE

EDITOR'S LETTER AT SOME POINT, THE MAY ISSUE BECAME THE HOME OF ALL OUR MOST LOVED FAMILY RECIPES. And now that it takes us into June and the start of winter, not forgetting Mother's and Father's Day along the way, it has officially become “the family issue”. And so, this letter was always going to be a hard one to write. It's a month of happy anniversaries for me – the Cherub's birth, my own first Mother's Day – but now it also marks one year since my father passed away, on my daughter's birthday. My father, whose most genuine expressions of happiness were so often triggered by his favourite foods. Father's Day at our house always meant a plate piled high with cauliflower cheese and roast potatoes, pieces of…

WEEKNIGHT DINNERS LAMB SAUSAGE ROLLS “Using Woolies sizzlers means no additional seasoning is necessary. This quick recipe can be made even more convenient by rolling and freezing the sausage rolls, ready to air-fry when you need your next fix.” Makes 5 to 6 EASY GREAT VALUE Preparation: 20 minutes Cooking: 25 minutes For the boerewors sprinkle, mix: coriander seeds 2 T, crushed onion seeds 2 T Woolworths onion sprinkle 4 T flaked salt 2 T Woolworths all-butter frozen puff pastry 500 g, thawed Woolworths sosatie lamb sausages 500 g Woolworths onion marmalade 100 g free-range eggs 2, beaten Woolworths dhania chutney 1 cup 1 Trim the pastry to fit inside the airfryer basket, then place the pieces on a work surface. Working with 1 piece of pastry at a time, place a sausage at the short end of the…

OFF THE MENU From the fiery condiments (and sweets) setting social media alight, to the chef-turnedYouTubesensation we can't get enough of, here's what's been filling our feeds lately PURE SAUCERY Sweet. Spicy. Sour. Umami. Chamoy is the hot sauce that covers all bases. In a medium saucepan, combine 150 g dried apricots, 80 g dried prunes, 3 cups water, 6 T dried chilli flakes, 50 g white sugar and 2 pinches salt. Bring to a boil. Reduce the heat and simmer for 30 minutes. Once cool, blend with ¼ cup lime juice until smooth, adding more water for a thinner consistency. Store in a sterilised jar in the fridge for up to two months.…

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Serves 4 A LITTLE EFFORT GREAT VALUE Preparation: 15 minutes, plus 24 hours' marinating time Cooking: 1 hour 15 minutes For the harissa paste: red pepper 1 tomato paste ½ t garlic 2 cloves  ground coriander ½ t ground cumin ½ t smoked paprika ¼ t cayenne pepper ½ t lemon 1, zested and juiced lamb rump 2 × 350 g harissa paste 20 g (see above) rose syrup 1 t buttermilk ½ cup salt 1 t For the baharat cream: chicken stock ½ cup cream ⅓ cup baharat spice mix 2 t curry leaves 2 sprigs ground turmeric 1 t For the bukhara butter: clarified butter 50 g coriander seeds 2 g, toasted red chilli 1, chopped curry leaves 5 g yellow mustard seeds 2 g garlic 1 clove, chopped  cumin seeds 1 g, toasted 1 To make the harissa paste, roast the red pepper over an open flame…

OFF THE MENU STEPHANIE BENJAMIN WCellar Stellenbosch Square Visiting different wine farms has been a real highlight of working in the wine business. I love learning about the vineyards and their history and getting to know wine fundis. But mostly I love the experience of tasting wine in beautiful surroundings. Spier is an amazing farm with so much to offer, from arts and culture to great views. You can sit down for a picnic or just relax with a book. The staff are amazing and friendly to the point where you feel like you belong there. Merlot is a no-brainer as we transition to winter. It's a mediumbodied wine with aromas of plums, berries and tannins that aren't too harsh. In the heart of winter, a beautiful blend Bordeaux blend…

SCENE STEALER Our Yard Cultural Stop This precinct is the brainchild of the Van Jaarsveld family, who saw a gap for a coffee roastery and eatery that would cater for both locals and tourists. The result is Our Yard, comprising a restaurant, deli, craft liquor store, Maria's coffee roastery and an art shop. Hello You restaurant and Afrikanis Rum's tasting room are located next door. 50 Somerset Street 1 HELLO YOU AND OUR YARD RESTAURANTS FOR SUPER-SIZED MEALS Two restaurants, Hello You and the eponymous Our Yard, offer casual dining in the outdoor courtyard, indoors beside a fireplace, or in a bright, airy space next to a stylish gift shop, depending on your preference. Our Yard serves breakfast and lunch – including the likes of filled French toast with berry and…

INDIGENOUS GENIUS A bowl of soup has always offered comfort to anyone feeling down, sick, tired after a long day of travelling or a gruelling day at work. It offers a beautiful hug that nourishes body and soul. I've had enough good and bad soups in my life to know that making a great one takes patience, care and love. You have to keep all the senses in mind. Sight, taste, texture and smell all play a key role. The ingredients must be fresh, carefully selected and picked in season. The layering of spices and flavour is the next step to building depth of flavour. I heat a little oil and add the spices first, allowing them to release their power. Then I add onion, garlic or leeks, followed by…

NEW COOKBOOK EXCLUSIVE The best reward to come from my change of pace after closing The Kitchen was the joy of cooking for my family. Not out of obligation or with hurried urgency, but by channelling the full power of my creativity and energy, normally spent on others, towards them entirely. The simplicity of this realisation brought into focus the cost of my devotion to others. I understand now their gracious acceptance and their patience with me, a gruff sergeant major. I think the very act of making actual lunch for my family has initiated in me a growth towards a transformed, more patient and loving mom. – Karen Dudley (@capetownk) BROCCOLI TONNATO WITH FRIED CAPERS, ROCKET AND SUNFLOWER SEEDS “Meat-centred diets are quite easy: pull out something from your…

CAPE TOWN RESTAURANT IT'S ONE OF THOSE QUIET, FOGGY DAYS IN CAPE TOWN and the routine fusion of the industrial and residential mid-morning wave has given Salt River a hesitant but committed buzz. 100 Voortrekker Road stands stoic in the bustle and, as I walk along the left flank of the building, a tunnel guides me between a side entrance on the right and a jenga-like wall of rusted orange, yellow and terracotta coloured containers stacked high on the left. The door to The Happy Uncles stands open, beckoning me to find out more about this fully halaal fine-dining restaurant that has everyone talking. I am soon introduced to chef Anwar Abdullatief, the creative behind this operation. And while I have read a bit about him, little could have prepared me…

JOBURG RESTAURANT IF YOU'VE EVER WONDERED HOW THE STREETS OF INDIA might smell and taste, you'll find the answer behind a vintage double door with blue-tinted glass windows in the heart of The Zone, in Rosebank, Johannesburg. This is Modern Tailors Restaurant and Gin Bar, serving street food, expertly finessed, and accompanied by drinks crafted at the in-house bar. The menu here pays homage to authentic Indian cuisine through the eyes of the roadside culinary masters – the food vendors in the cities of both North and South India, whose cooking shapes the smells and sounds of the streets. The genesis of this very special restaurant has a lot to do with how it earned its name. During their travels to Mumbai, the two founding CEOs, Paul Christie and his wife,…

CAFE DE PAREL With a new chef comes a new direction. And this is a compelling one. This tiny kitchen currently has a Japanese focus, with pickling, fermenting and good hits of acidity. Strong wines by the glass and attentive service. Westerstraat 266, cafedeparel.nl CHEZ NINA The sign of progressive and competent vegetarian restaurants? For me, it's when you eat without knowing you're in a vegetarian restaurant. That's Chez Nina. Balanced food, with inspirations from all over the world. The bucatini with Makrut lime, peanut sauce and cavolo nero is a perfect example. Van Limburg Stirumplein 10 A, cheznina.nl FIVE WAYS Third-wave coffee is having a moment in Amsterdam. Often this comes in the form of a brand focusing on either roasting and distributing, or opening a café and curating…

On taste.co.za in May/June @WWTaste WIN Babylonstoren's range of extra virgin olive oils includes the single varieties, Frantoio and Coratina, as well as an award-winning extra virgin olive oil blend. All their olives are harvested on the farm and cold-pressed in their olive press before being decanted into beautiful tins. Each oil brings its unique flavour profile and characteristics. Use them to add depth and flavour to dressings and pestos, drizzle over seasonal salads, robust meats or even creamy gelato. Or simply mop up with freshly baked sourdough to enjoy the golden goodness. The prize includes a three-litre extra virgin olive oil blend, plus Babylonstoren's trio pack, comprising 500 ml extra virgin olive oil blend, 500 ml extra virgin Coratina oil, and 500 ml extra virgin Frantoio oil, worth R840.…

FROZEN MINI ALL-BUTTER CROISSANTS Yes, we live in a world where we can have fresh croissants every morning. They're baked from frozen and ready in 15–18 minutes. R99.99 for 10 THICK FREERANGE BEEF BURGERS Burgers are notorious for causing oil splatter during the cooking process, but this isn't a problem with an air-fryer and no extra oil is needed. R119.99 for 800 g FROZEN FALAFEL SELECTION PACK Whether you're entertaining, packing lunch or snacking, this falafel is amazing when crisped to perfection in the air-fryer. R95.99 for 340 g EXTRA VIRGIN OLIVE OIL SPRAY Air-fryers need a minimal amount of oil to brown or crisp food. The best way to distribute the oil needed is by using an olive oil spray like this one. R129.99 for 250 ml FROZEN BROCCOLI…

OFF THE MENU Keep ‘em peeled To peel or not to peel ginger is a hotly contested debate, which we're happy to sit out. If you do opt to ditch the skin, simply scrape it off using the edge of a teaspoon. Much less waste! In drinks Steep fresh ginger in hot water for a soothing tea; pop it into your juicer with your choice fruit and veg; or brew your own gemmerbier using either fresh or dried ginger. In sauces A simple dipping sauce of soya sauce, rice vinegar, garlic, sesame oil and fresh ginger elevates everything from smashed cucumbers to tempura prawns. In soups and stews Whether fresh and pounded into a paste, or dried then bloomed with other spices, ginger is the golden thread that runs through…

OFF THE MENU Set the scene Extend the cosiness to your living room by combining woven lampshades and light-toned woods with textured and bouclé scatters. Then you're all set for winter…

OFF THE MENU Sorry to say goodbye to summer? Allow us to recommend the autumn Pimm's tumbler. With a nod to sunny days and just a whisper of winter, this drink has all the seasonal feels. In a highball glass, combine 30 ml Pimm's No. 1 with a splash of brandy and top with good-quality ginger ale. Serve with ice, thinly sliced apple and a sprig of fresh thyme, rosemary or mint. If you like, stir in a lick of maple syrup to bring all those lovely autumn vibes home.…

OFF THE MENU 1 Tamboerskloof Syrah Elegant, perfumed and spicy, this wine has aromas of violet and pot-pourri, dark cherry, plum and crushed black pepper. There's a harmonious balance between wood, fruit and tannins. It's a versatile match with red meat, duck, ostrich fillet and venison. 2 Laibach Ladybird Organic Red Powerful black fruit, plum, exotic spice and hints of floral aromas characterise this medium-bodied wine, which has flavours of crushed black fruit, cassis, vanilla and dark chocolate. The tannins are soft and silky, and you'll love the acidity and lingering aftertaste. Best enjoyed with beef, lamb and game meat, or pour it for a Father's Day braai. 3 Waterford Estate Rose-Mary This is the ideal lunchtime wine thanks to its low alcohol content. It's deliciously refreshing with layers of…

TASTES THAT BIND I confess to laziness. I don't pride myself on it but I do own my faults. And in the same way as I walk and don't run and prefer sitting to standing, I like one-pot dishes that require minimal fuss. I also don't plate; I pour. Bowl food is my kind of food. Food that requires just one hand to eat, leaving the other free to reach for the glass of wine. I also like making a large pot of anything. Because it's not so much the taste of leftovers I love, but rather how little effort is required the next day. I like punchy foods and fearless conversations. I'm big on onions and garlic and chilli. I am not subtle, and nor is my food. And…

WINTER SOUPS “There's nothing like coming home to a bowl of soup, dressed up with clever toppings or special sides to make a meal of it. As a child, Sunday supper was pea-and-ham hock soup made in the pressure cooker, or, as a treat, Campbell's tomato soup with sardines on buttered toast – one of my favourite food memories.” – Abigail Donnelly MAKE IT GO FURTHER Try Abi's tips for bulking up or thickening soups if you prefer a heartier bowl CORN, COCONUT AND TAMARIND SOUP WITH CORN FRITTERS “The sweetness of the corn and coconut balances well with the sour tamarind.” Serves 6 EASY GREAT VALUE Preparation: 20 minutes Cooking: 20 minutes coconut oil or butter 1 T garlic 1 t minced fresh ginger 1 t minced fresh turmeric 1 t minced onion 1,…

VEGETABLE CURRIES “The word ‘curry’ is said to come from the Tamil word ‘kari’ which means ‘sauce’. There are thousands of variations, so don't be afraid to mix it up by incorporating nontraditional spice combinations. These vegetarian inventions are all adaptations of curries I've eaten and curries I've imagined … make them your own.” – Khanya Mzongwana GRILLED CABBAGE WITH SPLIT PEA DHAL AND FRIED GREEN CHILLI “Green dhal, or split pea dhal, was one of my favourite things my dad used to prepare for my brother and me, usually with amagwinya. I've replaced the chicken with pan-charred cabbage and it's just as good, if not a little better (sorry, pops!).” Serves 6 EASY GREAT VALUE Preparation: 40 minutes Cooking: 2 hours baby cabbages 3, quartered sea salt and freshly ground black…

WINTER PUDDINGS “This is the perfect make-ahead pudding” “I'm not the most confident baker, so I'm always seeking out recipes that are delicious but flop -proof. My incredible assistant, Claire, and I baked our hearts out together to come up with these basic but brilliant puddings that anyone can make and everyone will enjoy.” – Hannah Lewry STICKY TOFFEE-ANDGINGER BREAD PUDDING “This is dense, sticky and rich in dates, molasses and fiery ginger spice with a luscious layer of salted ginger caramel sauce. It's a sticky toffee pudding for the books!” Serves 8 EASY GREAT VALUE Preparation: 45 minutes Cooking: 1 hour salted butter 125 g, at room temperature Muscovado sugar 150 g large free-range eggs 2 golden syrup 1 T molasses 1 T vanilla extract 1 t self-raising flour 150 g ground ginger 1 t Medjool dates 100…

HISTORIC WINE FARM FIRSTGENERATION WINE FARMER, PAUL SIGUQA, IS LIVING OUT HIS ANCESTORS' DREAMS. After growing up on Backsberg wine farm in Franschhoek and being raised by a community of farm labourers and cellar workers, he says he was always conscious of the role that wine would play in his life. “The farmhouse we grew up in was surrounded by vines. I watched the change of seasons and learnt what the different stages were by looking at the fruit.” When he turned 16, Paul started working in the Backsberg tasting room as a wine ambassador. This is where he first discovered his passion for wine, much to his mother's chagrin. “She didn't want me to be part of the wine industry, she wanted me to be a teacher. And the…

Pistachio-and-rose éclairs Preparing for Eid, superstar baker Saadiyah Hendricks (a.k.a. @sadiesbubbleofyum) is back in the TASTETube kitchen making these signature éclairs. Light, fluffy choux buns filled with rose-scented cream are dipped in white chocolate glaze – infused with a little rose-water – then sprinkled with pistachios and rose petals. Just the kind of dreamy dessert you need for a special occasion. Catch Saadiyah in action on our Instagram, Facebook, YouTube or TikTok in April.…

WELL, CHAMOY THERE! Hot sauce drizzled over fresh fruit and gummy sweets? Although it's nothing new for Mexicans to douse the fruity, fiery condiment, chamoy, over sweet treats, the concept has captivated the TikTok generation, with users one-upping each other with ever more outlandish challenges (google “chamoy pickle kit”). Turn the page for more on the swicy phenomenon.…

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OFF THE MENU Eating out is changing. Haughty finedining is making an exit, with diners welcoming the return of simple, bright food that feels familiar but remains innovative. This is a direction that chef Amori Burger is taking seriously at Upper Union, the first foray into the restaurant sector for the MORE Family Collection, a Johannesburgbased hospitality group that owns five-star game lodges and luxurious boutique hotels across southern Africa. The restaurant endeavours to be a creative diversion from the group's hospitality portfolio, sparking Amori's sense of adventure. A graduate of the Silwood School of Cookery, she headed up the kitchen at beloved Joburg eatery Van der Linde before it closed in 2020. Amori joined MORE in 2021 to run the kitchens at two of its lodges in Sabi Sands…

OFF THE MENU If there's one drink that's exploded onto the scene over the past year, it's vermouth. And this fortified wine definitely has a lot going for it. It's lower in alcohol than the average spirit (generally between 12 and 18%), which makes for an easygoing sipper. It's not as sweet as other fortified wines, making it more versatile. And finally, a good vermouth charms with subtle flavours of spices and botanicals. It's no wonder bartenders are making it the star of the show. Here are some local versions we love: Tanzaro vermouth comes in two versions: zesty amber Arancia (with citrus) and crisp Bianco – we love its Champagne-tinted good looks and fynbos botanical flavours. Pienaar & Son's Wild Cape vermouth is made in collaboration with The Blacksmith Wines.…

OFF THE MENU Brinjal curry + Viognier Ken Forrester Viognier (R79.99) is bright, clean and fresh, the perfect match for the brinjal curry on page 100. Quite dry with sweet and floral notes, it shows white rose petals with crisp acidity, gentle peach and apricot fruit, which are typical of a well-made Viognier. The residual sugar and balanced acidity in the wine, along with the floral notes, work to both complement and mask the acidity and spices of the dish. Coconut prawns + Gewürztraminer Simonsig Gewürztraminer (R99.99) is best friends with the prawns on page 21. Expect aromas of white roses, fresh litchi and sweet tropical fruit and hint of spice. On the palate, layers of poached pear, litchi and candied grapefruit contribute to this complex, late-harvest wine. Red curry…

TASTES LIKE MORE Reading the digital newsletter, 40 Days Postpartum + by Dee Marco, I was reminded of a quote on mothering that resonated with me. In Maggie Gyllenhaal's movie The Lost Daughter, the character Leda Caruso describes motherhood as “a crushing responsibility” and I have to agree that it often feels this way when you have a child with an allergy. Our almost three-year-old daughter has a severe dairy and peanut allergy, though not anaphylactic, at least. Since finding this out a few weeks post birth, the constant levels of alertness have at times felt crushing. As a result, I've had to give up dairy and have migrated to being an oat milk coffee and tea drinker. Reading labels just wasn't my thing for 37 years of my existence,…

“The curried corn-and-tamarind soup (left) reminds me of my dad's rassum, or rasso as we call it in my family. When he got married, my ma (my mother's mom) used to make it every winter just for him. When ma died, my dad learnt to make it so it's still part of our family's winters.” – ANNZRA NAIDOO, ONLINE EDITOR “The next best thing about spending all of Saturday playing outside was coming home to a bowl of spicy tomato soup, similar to the one on page 81, perfectly made by my dad.” – SIENNA NZAMA, ASSISTANT PRODUCTION CO-ORDINATOR “Nothing beats a simple butternut soup (see page 78). I always look forward to my mom's bulk batch, stored in a one-litre Stork margarine tub labelled ‘butternut soup’ with the date. It's a…

With a bit of help from these Woolies picks, you can have a customised curry on the table faster than a delivery SPINACH DHAL SIDE ORDER This dhal is packed with lentils, spinach, cream and fragrant spices. Fry cubes of paneer and stir through the dhal for a super-fast, scrumptious meal. Don't forget the naan! R39.99 for 250 g MASALA FRESH PASTE This paste is made with fresh tomatoes, onions, curry leaves and chilli and is a great fridge standby. It adds a layer of heat and flavour to a quick curry. R39.99 for 150 g BOMBAY POTATOES SIDE ORDER A good curry spread has no shortage of tasty sides, and these Bombay potatoes are a perfect addition to your meal. They're also delicious warmed, served with fragrant basmati rice…

EASY TO BAKE CHOCOLATE SELF-SAUCING PUDDING MIX This is hot chocolate in pudding form, and if you're a fan of hot puddings with a cold side, then a scoop of ice cream is just what you need. R41.99 for 225 g STICKY TOFFEE PUDDING MIX Think toffeesaturated soft sponge served with vanilla custard or evaporated milk to balance out the richness. We're salivating already. R41.99 for 270 g…

FOOD TRAVEL AMSTERDAM. Home of canals and clogs, tulips, windmills and … coffee shops that don't sell coffee. But following a Copenhagen-esque trajectory, there is a changing of the guard here, and the city is now also home to several intriguing food experiences. Young, fun, dynamic chefs, producers and sommeliers are bursting onto the scene, ready to challenge a traditional and arguably overly cautious landscape. Third-wave coffee shops are everywhere now (the ones actually selling coffee), while wine bars have sprouted up offering natural, interesting options by the glass. Small plates can be ordered at hole-in-the-wall spots, while larger format and shared dining options boast grand venues in greenhouses, converted warehouses or repurposed facebrick buildings. It's progressive stuff, with the kind of offerings you might expect to find in “trendier”…