Innholdsfortegnelse for July/August 2023 i Woolworths TASTE

EDITOR'S LETTER WHEN I DREAMED OF DESIGNING MY OWN KITCHEN, THE ONE THING I ALWAYS WANTED WAS A PANTRY CUPBOARD. So, when I did get the chance, that is what I asked for. It is not quite the magical “larder” of my childhood – a little room off the kitchen of the first house that I remember clearly. That pantry had floor-to-ceiling shelves for storing home-made pickles and a Formica-topped table for cooling pies. (My mother never actually made any pies or pickles, but it's a nice thought.) My pantry is more of a glorified cupboard, but I still love it. It has a baking shelf, a counter for hiding cereal boxes and large drawers for vegetables like potatoes and onions and the lifetime supply of Quicksticks noodles that I…

ANCHOVY, CHILLI AND LEMON BUTTERED CHICKPEA PASTA “Adding pasta water to the pan in this recipe creates a buttery sauce and extra Parmesan helps it to cling to the pasta. Always eat this piping hot.” Serves 4 EASY GREAT VALUE Preparation: 10 minutes Cooking: 20 minutes Woolworths chickpea pasta 250 g butter 100 g anchovy fillets 6 garlic 2 cloves, minced chilli flakes 1 t sage 10 g Tenderstem broccoli 250 g, blanched roasted salted almonds 50 g, chopped Parmesan, grated, for serving 1 Cook the pasta until al dente, then drain, reserving one ladleful of cooking water. 2 Melt the butter in a frying pan and add the anchovies. Using a wooden spoon, smash the anchovies so they almost dissolve in the butter. 3 Add the garlic, chilli and sage and fry for 1 minute. Add the pasta…

MAIN SQUEEZE Here's the juice: yuzu is being hailed as the citrus fruit of 2023. “It's sharp and acidic; more floral and fragrant than other citrus – a mix between tangy lemon and bitter grapefruit,” says Arkeste's Richard Carstens (arkeste.com), whose winter menu stars this dessert of yuzu ice cream, ginger mousse and sake-poached pear. For more on yuzu and the other alternative citrus popping up in restaurants and delis, read on.…

OFF THE MENU Inception New Caprese pasta pockets are the lovechild of Woolworths product developer Bee and the folks at RFG Foods. “We wanted to give customers the familiar Caprese flavour profile, so we workshopped some options in the kitchen until we were happy with the filling's delicious balance of tomato, basil and creamy cheese flavours,” says Bee. Filling station Doing justice to the tried and trusted Italian flavour combination, each fresh pasta parcel envelops a carefully curated bite of fresh basil, fresh and sundried tomatoes, ciabatta breadcrumbs, mozzarella and ricotta. Pasta fasta To keep up with SA's seemingly insatiable appetite for pasta, things need to move fast Enter Woolies’ high-speed industrial pasta machine that can produce between 700 kg and 808 kg of pasta dough per hour. Knead to…

WOOLWORTHS HOME Before you can master any recipe, you need the right tools. Woolworths’ non-stick cookware range features durable steel handles that won't break and offer a firm grip, are compatible with induction cooking and made using pressed aluminium to ensure quick and even heat distribution. The pots also have tempered glass lids so you can keep an eye on things, and are easy to clean and dishwasher safe. If the technical credentials don't convince you, the sleek design and copper finish will. They're available individually or as a set. woolworths.co.za SHOP ONLINE 24/7…

OFF THE MENU The key to a good daiquiri is to use freshly squeezed juice – you want the pop of tanginess and all those bright flavours at their best. Combine 4 T light rum with 2 T fresh, strained ClemenGold juice and 2 T fresh, strained lime juice. Add 2 t sugar syrup (or stir 2 t caster sugar into the mix). Shake with ice and strain into a martini glass or coupe. Garnish with a thin slice of citrus or a curl of ClemenGold peel. Bombs away! Serves 1…

OFF THE MENU 1 Terra Del Capo Sangiovese Sangiovese is one of the famous black grape varieties in Italy, predominantly grown in Tuscany. It's also perfectly suited to the terroir of Darling in the Western Cape. Fermented in stainless-steel tanks and matured in American and French oak, this wine displays notes of ripe plums and intense ripe dark cherry, with a hint of charcuterie, smoke and oak spice on the palate. Try it with a rich tomatobased sauce with pasta or roast lamb and veg. R119.99 2 Jordan Signature red blend 2019 This well-balanced blend of Cabernet Sauvignon, Merlot and Petit Verdot is full-bodied and elegant in style. Experience chocolate cream, jasmine, new leather, sugar plum and black cherries on the nose, with notes of mocha, berry jam and dried…

TASTES THAT BIND “I read somewhere,” my ma began, “that to look elegant and classic you should wear no more than 12 items of clothing. And that includes accessories,” she added, pointedly looking at the 15 silver bangles I never took off my right arm. My mother liked a pared-down look. And because of this, I did not. “Less is more,” she would admonish as I piled on the earrings, the crystals, the baubles and the bangles. The only thing we agreed on in terms of fashion was the beauty of black. Marie liked a single strand of pearls. I like many. Marie taught me about Hermés scarves and Burberry trenches. I appreciate both but love neither. In terms of style, my mom and I could not have been more…

ITALIAN PANTRY “Italian food has always been close to my heart. Growing up, I remember going to our local trattoria in Joburg to eat piping-hot cannelloni and crème caramel. And spaghetti Bolognese was the first dish I ever cooked. I love developing recipes for TASTE's annual Italian issue, using only quality ingredients and making sure that they are simple and accessible.” – Abigail Donnelly 1 SARDINES Italian cooks often turn to canned or jarred fish as an inexpensive – and flavour-packed – source of protein. Keep a supply in your pantry and you'll always be prepared to make a quick midweek pasta full of flavour, from Sicilian pasta con le sarde to this tomato-based recipe below. SARDINE PASTA WITH TOMATO AND CHILLI “This Simple pasta is quick and easy to…

Try these much-loved eateries, from Orange Grove to Edenvale DA GRAZIELLA, EDENVALE Order the linguine scoglib al cartoccio (seafood linguine baked in foil) or the veal topped with pistachios and a touch of brandy and cream. dagraziella.co.za GEMELLI, BRYANSTON Order the blackened salmon with baby marrow and smoked bacon risotto. gemellirestaurant.co.za LUCIOS, BLACKHEATH Order the Claudio special – a classic bacon, feta arid avc pizza. Even with their gluten-free bases, these pizzas are next level. luciospizzeria.co.za MASTRANTONIO, ILLOVO Order the penne gamberetti (prawns in a tomato, cream, garlic and olive oil sauce) or ask the kitchen to whip you up a pasta with seasonal ingredients, as they wish. Tel: 011 268 6656 PRONTO, CRAIGHALL Order the penne salsiccia – made with fennel-infused pork ragú, or the porcini mushrooms on polenta.…

INGREDIENT SWAP If you can't find kohlrabi, use radishes, which are also part of the brassica family. “Yes! It can be baked in the air-fryer!” SWAP SHOP You can use beef, pork or even chicken mince for this recipe, or substitute the meat with the same quantity of finely chopped mushrooms. The spinach leaves can also be replaced with cabbage. “We humans fall into two categories: those who love brassicas, and those who hate them. To the former, I'd like to say a special welcome. To the latter, I hope these recipes will change your mind. They're all feel-good, affordable, smashingly delicious and easy to make. Start adding the bright, bold flavours of these cool crops into your menu.” – Khanya Mzongwana KALESLAW “Kale and orange are a stunning pair…

AYRSHIRE CLEMENGOLD SMOOTHIE Perfectly sized for your lunchbox and great for breakfast on the run, this smoothie packs a lot of citrus punch paired with the goodnesS of Ayrshire dairy. R29.99 for 300 ml FREERANGE SWEET CITRUS BUTTERFLIED CHICKEN Great for braais, this chicken delivers all that citrus zinginess in a convenient ready-to-cook package. R104.99 per kg ABSTINENCE CAPE CITRUS NONALCOHOLIC SPIRIT The mocktail revolution is in full swing. We're glad we won't miss out on our favourite citrus-based drinks thanks to this alcoholfree spirit. R279.99 for 750ml CITRUSANDVANILLA DANISHES Enjoying these straight from the pack is always a treat, but heat them and top with vanilla ice cream and orange zest and they become a very special dessert. R54.99 for 4 MIXED CITRUS MARMALADE Not just for toast, this…

Abigail's ultimate tiramisu Catch the video on Instagram, Facebook, YouTube or TikTok in July. “Tiramisu is a quick fix,” says Abi Donnelly. “It's my go-to dessert.” Layers of coffee and marsala-soaked finger biscuits are topped with mascarpone whisked with vanilla and caster sugar. But wait, there's more. Cover it with a layer of melted chocolate, which sets hard, for that satisfying “crack”! Make it your own by serving in individual glass tumblers; swap the marsala for brandy, rum or amaretto, or stick to coffee. Want to be completely ungovernable? Add salted caramel or Chuckles!…

On taste.co.za in July/August @WWTaste WIN The perfect tool for loadshedding, the Everdure Cube is equipped with a built-in heat protection shield, allowing you to use it almost anywhere without worrying about scorching surfaces. (Table braai, anyone?) Plus, the stainless-steel handles remain cool to the touch, even while cooking, so you have full control over your braai experience. The Cube also features a removable charcoal tray and a porcelain enameled firebox, making cleaning a breeze. Simply remove the tray and wipe away the ashes. And the fact that it is portable makes it perfect for camping trips, beach outings, picnics and yes, that table braai! Its integrated food storage tray and preparation board ensure you have everything you need at your fingertips. Now all you need to do is sign…

TOMATO-AND-BASIL PASTA SAUCE Make a ravioli bake by tossing this chunky sauce through Woolies’ spinach and-ricotta ravioli. Place in a baking dish and top with fresh cheese sauce. Bake at 180°C until bubbling. R74.99 for 600 g ROASTED VEGETABLE PASTA SAUCE Sneak in that veg by stirring this sauce through Woolies’ alphabet-shaped pasta. We can't think of a better way to learn your ABCs. R62.99 for 375 ml OLIVE STIR-THROUGH PASTA SAUCE is made with sundried tomatoes, sliced olives, capers and fresh basil. It's best stirred into hot pasta. Top with lashings of grated Parmesan cheese. R86.99 for 212 ml SUN-DRIED TOMATO STIR-THROUGH PASTA SAUCE Pair this sauce with orecchiette.– the little cup shapes create the perfect vessels to catch the sauce. Serve with fresh basil and bocconcini for a…

OFF THE MENU GOING SOUR It's time to get acquainted with oranges’ and lemons’ lesser-known family members. MAKRUT LIME STATS: Wrinkly and thick-skinned, with little juice and perfumed, floral zest. SUPERPOWER: Its uniquely fragrant “double leaves” are indispensable to Thai cuisine. SPOTTED IN: Indochine restaurant's sour orange curry with charred string beans, winter melon and makrut-and-cashew butter. delaire.co.za CITRON STATS: The citron has a ridged rind, thick pith and relatively little flesh that has a sharp acidity and bitter edge. SUPERPOWER: It's one of the original citrus fruits from which today's orange and lemon cultivars were derived. SPOTTED IN: Babylonstoren's citron preserve. babylonstoren.com KUMQUAT STATS: Dainty and egg-shaped, with a tart, grapefruit-and-orange like flavour. SUPERPOWER: Its soft peel is edible. SPOTTED IN: Marble's duck liver parfait with kumquat jam and…

OFF THE MENU The backstory: Forti's melanzane di parmigiana is made according to the Mazzone family recipe that was taught to him by his father Giovanni, the late, legendary Pretoria restaurateur. “It's a recipe typical of the Irpinia region of Italy,” he adds. “We come from Pietrastornina – a town well known for its chefs.” The brinjal: Sourced from an urban organic farming collective in Tembisa, the brinjals are sliced, salted, coated in seasoned flour and fried in extra virgin olive oil until golden. “They're ready when they're like large crisps,” says Forti. “This takes time and effort, as you can't put too many in the pan at a time.” The sauce: Forti makes his Napoletana sauce by simmering DOC-certified San Marzano tomatoes, fresh basil, garlic and olive oil for…

OFF THE MENU Set the scene For a contemporary look that begs to be displayed, pair wooden utensils and boards with sleek black cookware.…

OFF THE MENU MEET THE WCELLAR EXPERTS Bongani Ngwenya is the wine consultant at the WCellar Nicolway store, Johannesburg. Rob Gower is a specialist senior wine buyer at Woolworths. Charles Pohl is a specialist wine buyer at Woolworths, focusing on red wines. PASSA IL VINO! These local wines are the perfect match for the Italian-inspired recipes you've just bookmarked THE ONE FROM SICILY “The Bosman Nero d'Avola Red (R299.99) is the first and only wine to be made from the Sicilian red grape Nero d'Avola in South Africa. It shows ripe fruit notes of cherries and plums, combined with hints of spiciness, and finishes with juicy, ripe tannins. Match it with rich meats such as oxtail, beef stew and my favourite lamb stew with dumplings.” – Bongani Ngwenya  IRRESISTIBLE WITH…

OFF THE MENU Award-winning sommelier Joseph Dhafana is the founder of @mosiwineandspirits and a judge for this year's Eat Out Woolworths Restaurant Awards. Pork rib – eye + Cinsault Marras The Trickster Piekenierskloof Cinsault (R109.99) is a bright, lighter style of wine, which should be served slightly chilled to release its flavours and aromas. I recommend it with the crumbed pork rib-eye steaks with anchovies and Parmesan on page 77. The nose is guite pronounced with a hint of raspberries, strawberries, cherries and pomegranates. It has balanced acidity, which is necessary to work with the richness of the Parmesan, the spiciness of the mustard and the saltiness of the anchovy in the recipe. Carbonara risotto + Chardonnay The carbonara recipe on page 81 calls for an elegant, delicious, lightly wooded…

TASTES LIKE MORE When I was 18,1 worked as an au pair for an Italian family in Pesaro, a predictably middle-class seaside town on the east coast of Italy. They had four kids and they, especially the boy, were all tricky. They would not undress in front of me, I think because of a very Catholic upbringing. In the end I bathed them in their clothes. But the most confusing thing to me were the meals, not only the food but the sequence. On my first night with the family, they served antipasti, plates of cured meat, a block of Parmesan my wolf-down cheese. When I had gobbled up everything that was around, including a huge bowl of ribollita, a thick, hearty bean soup made from leftovers including bread, the…

ITALIAN GORGONZOLA Made in Lombardy using cow's milk, this semi-soft cheese has been matured for 60 days. You'll love its slightly salty, sharp flavour. R92.99 for 150 g AYRSHIRE MOZZARELLLA This is a firm, smooth cheese with a slightly creamy appearance that grates well and melts perfectly. R109.99 for 600 g ITALIAN PARMIGIANO REGGIANO A medium-fat, hard cheese made from cow's milk, this has a nutty flavour and is matured for a minimum of 24 months. R154.99 for 200 g…

WINTER WINNERS “Cook once, eat twice is my favourite kind of cooking, and all it takes is a little planning around loadshedding schedules. The best part is that all these dishes freeze beautifully and are even better the next day (with a few of our ingenious alterations), so the idea is to batch cook these even if you're cooking for one and be prepared at every level.” – Hannah Lewry PORK FILLET WITH BAKED ONIONS AND CREAMY PARMESAN SAUCE “The flavour of this sauce becomes wonderfully concentrated, so a little goes a long way. It works well for a dinner party and tastes even better the next day.” Serves 4 EASY Preparation: 20 minutes Cooking: 1 hour 40 minutes pork fillet 2 x 460 g olive oil 3 T sea salt and freshly…

Can't get enough of winter's headline veg? Try some of Khanya's favourite prepared products and quick fixes from Woolies TENDERSTEM BROCCOLI SOUP This creamy soup is brightened with fresh lemon zest and cracked black pepper. It takes just five minutes to heat on the stovetop. Enjoy it with one of Khanya's favourite bakery items, broccoli baskets. Ask for them at any Woolworths bakery counter. R31.99 for 400 g SPINACH, SWEETCORN AND BUTTER BEAN BURGERS These patties are packed with flavour and are fantastic bakedin the air-fryer and served on a soft roll with hot roasted veggies and hummus. Scoop them up in the plant-based section. R49.99 for 4. PLANTLOVE SPINACH-ANDHUMMUS GIRASOLI These are about to become your favourite filled pasta. They're stuffed with hummus and fresh spinach and are completely…

HERTZOGGIES “My Eid table is never complete without a classic Hertzoggie, a jam-filled coconut tartlet with a soft pastry.” Makes 36 EASY GREAT VALUE Preparation: 20 minutes, plus 20 minutes’ chilling time Cooking: 15 minutes butter 500 g caster sugar 220 g vanilla essence 2 t free-range egg 1 flour 600 g baking powder 1 t For the filling: desiccated coconut 160 g water 1 cup sugar 200 g cinnamon sticks 2 cardamom pod 1 smooth apricot jam 1 cup 1 Place the butter and sugar into a large bowl and beat using an electric beater unti creamy. Add the vanilla and egg and beat for 1 minute. Add the dry ingredients and mix until a soft dough is formed. Cover and chill for 20 minutes. 2 To make the filling, place all the ingredients except the jam in a saucepan…

SERVING SUGGESTION Preheat the oven to 180°C. Place 8 rashers bacon on a baking tray and grill until slightly crisp. Chop, then set aside. Using the same tray, toss 400 g tomatoes in the bacon fat. Roast for 10-15 minutes until slightly charred and set aside. Melt 4 T butter in a pan, remove from the heat and whisk in 4 T flour. Return to the heat and stir until nutty brown in colour. Slowly whisk in 3 cups milk until smooth, then reduce the heat and cook for 5 minutes until thick and smooth. Add 75 g Woolworths grated mature Cheddar and Gouda and stir until melted. Mix cooked macaroni with the cheese sauce, tomatoes and bacon. Season to taste and transfer to a large baking dish. Top with…

OFF THE MENU FAST FACTS Directly translated from Italian, cavolo nero means “black cabbage”, but it also goes by the names of Tuscan kale, black kale, Lacinato kale and dinosaur kale. While cavolo nero is a type of kale, it has darker, longer leaves and is more tender and slightly sweeter. The brassica is believed to have first been cultivated in Tuscany in 600 BC. Victorians are said to have first imported cavolo nero to England as an ornamental plant. Dark blue-green in colour when raw, cavolo nero turns almost completely black when slow-cooked, as in traditional Italian recipes, hence its name. CAVOLO NERO LOVES JUST RIBBING The easiest way to prep cavolo nero? Rinse thoroughly, then remove the fibrous rib of each leaf by running a knife along its…

OFF THE MENU Kitchen knife ride or die My one and only Chinese meat cleaver. It's a no-name brand that costs R200 from a Chinese grocery store nearby. It chops through bones like butter and with experience and practice, it can cut as precisely and intricately as a chef's knife. Fries vs slap chips? Slap chips all the way. With lots of salt and vinegar. One-way ticket destination Japan all the way. The first thing I'm getting is tsukemen – it's like ramen, but the broth and toppings are separate. You dunk the noodles in the broth for a few seconds before eating them – a way better eating experience in my opinion! Tea or coffee? Rooibos tea first thing in the morning, as is, with no sugar or milk.…

Luke Dale Roberts is usually a man of few words. But talk to him about his latest project at Cape Town's Old Biscuit Mill precinct, and he's downright effusive. “Right now, I'm over the moon,” he enthuses. The reason for this is Salon, an elegant space on the first floor of the silo, whose fifth floor is home to The Pot Luck Club. Working with interior designer Maurice Paliaga, Luke conceptualised the new venue as a traditional European salon, a place where people could enjoy an excellent cocktail and a menu to match. And he's nailed it. Exit the elevator and you start the trip at a golden portal, which feels somewhat space age, but the marble-topped bistro tables, leather banquettes and light diffused through coloured glass place you firmly…

OFF THE MENU Hot chocolate gets all the credit, and most ofthe attention, when it comes to warming winter drinks. But there is a lot to be said fora creamy coffee confection, and a spiked one in particular. I know – you're thinking “Irish coffee” and “No, thank you”. But there's so much more to the genre than this much maligned (and often badly made) version. Coffee gets on so well with a host of other spirits – rum, vodka, creamy liqueurs – that it's practically negligent not to introduce them (in a responsible manner, of course). A spiked affogato makes the easiest dessert, sip a hot white Russian in front of the fire, or savour the comforting spice of a calypso coffee in the perfect nightcap. The Calypso coffee…

SCENE STEALER 1 SAVIOR CAFÉ FOR THEIR ICED COFFEE Starting as a hole in the wall in Station Drive in 2014, Savior has grown into a staple on Durban's coffee scene. In 2017 the café found a home in leafy Glenwood, where locals enjoy a relaxed lunch under the trees. Owners Nicki and Max Pienaar foster a welcoming environment and focus on keeping things simple. That said, they do experiment, so there's always something new to try. They make a great iced coffee, which goes well with their butter chicken. facebook.com/SaviorCafe1 2 SKYLINE FOR RELAXED REMOTE WORKING Skyline started as a wholesale roastery with Jamie and Dylan da Silva supplying cafés before expanding into two shops where they serve their signature blends – one in Salt Rock, the other in Durban…

INDIGENOUS GENIUS My first encounter with authentic Sicilian arancini was during a work visit to Taormina, where I had been invited by the South African embassy to participate in the South African Food Festival. The long flight from Johannesburg must have affected my immune system because a simple bite into a prosciutto sandwich for lunch triggered the most horrifying allergic reaction, which landed me in a Sicilian hospital. My first three days in this beautiful city were marred with drama and a short detox, which meant that I couldn't indulge in the incredible Sicilian produce. After three days of eating only pasta with lots of olive oil, lemon, herbs and Parmesan, which was specially prepared for me by the hotel chef, I was finally able to eat more veggies. And…

JOBURG RESTAURANT THE FIRST TIME I HEAR ABOUT FUGAZZI, IT IS VIA A BIT OF GOSSIP. “He explained that fugazzi (or fugazi) is a word used by the mafia that means ‘fake’”, says a friend about a man she'd chatted to at a dinner. “He'd know,” she adds with a smirk. I get her drift – said fella is widely rumoured to be dabbling in some shady business. Ah, Johannesburg – a true Wild West town, where no one would be especially shocked if it turned out that the mom they greet on the school run was also a longstanding mob boss. Perhaps that's a small part of why the slickers who call the City of Gold home are all over Fugazzi like red sauce on rigatoni. The restaurant's playful…

FOOD ACTIVISM THE SUN DESCENDS SLOWLY BEHIND INTABA KA NTSIKANA, a green-cloaked mountainous landscape overlooking the Amathole District in the Eastern Cape, while cows and goats graze on an unattended vegetable patch a few houses away. We re at Lipato Shogole's home, seated on his late rakgadi's (aunt's) porch, where he passes around an enamel plate piled with snacks and refills our drinks, occasionally prodding at a fire crowded with pots spluttering gravy, bitter wild greens and potatoes charring on the coals. “I had to slaughter a chicken for my guests, of course,” he says, smiling. Earlier in the day he paid a visit to local chicken farmer Alfred Sidima Ngqawana to make a selection from ooDlaki, or frizzle-feathered chickens, so called because of their characteristic fluffed up “dlakadlaka” feathers.…

IN SEASON SWAP SHOP Instead of Seville orange marmalade, you could use Woolies’ mixed citrus marmalade. And if you're pressed for time, serve the pud with Woolies’ vanilla bean custard. “If there's one thing I look forward to when winter comes, it's all the citrus fruit. Using it enhances flavour, boosts acidity, and livens up both savoury and sweet dishes. These recipes show off the versatility of everything from grapefruit to limes, delivering all that vibrance that I love.” – Clem Pedro MAKE A MEAL OF IT For a light meal, serve this chicken with wilted greens or Tenderstem broccoli, but for a heartier helping, serve over mashed potatoes with the pan juices. ORANGE-AND-PISTACHIO BREAD PUDDING “This pudding brings you ail the comforting winter indulgence you need. You could replace…

MOVED TO ITALY AT THE AGE OF 22. Oblivious, insecure, but full of hope. From the moment my passport was stamped in Tehran's airport to the moment I finally got off the plane in Rome, something kept repeating inside my head: “It's over”. You might wonder whether I was fleeing something dreadful; a political persecution perhaps, a violent unrest, or a menacing family. But the reason I left Iran was far less dramatic: I was young, and I simply sought to write my life story elsewhere. The very first night, together with some other students, I went to Tiberina Island on the Tiber River and opened a bottle of chilled white wine, something I had never tried before. Next, my first pizza al taglio, the very Roman one topped with…