Innholdsfortegnelse for January/February 2024 i Woolworths TASTE

“EVERY YEAR, FRUIT IS THE MUSE OF OUR SUMMER KITCHEN” I wish I could claim to have said this, but it was actually the very glamorous and prolific author and food writer, Sarah Copeland in an issue of Food & Wine. But, it is true of my kitchen, too. I am irresistibly drawn to the fruit aisle at this time of year – although I do pine for the village markets of France – where I first discovered real coeur de boeuf tomatoes in the town of Cavaillon (we call them “exotic”or “heirlooms”) and fell hard for baby marrow blossoms stuffed with goat's curd and the famously fragrant melons (cantaloupe) for which the town is celebrated. I still like to buy sweet orange melons when they are not quite ripe…

SORGHUMAND-BEETROOT HADDOCK SALAD “The nuttiness of sorghum is a perfect match for earthy beetroot and smoky haddock.” Serves 5 EASY GREAT VALUE Preparation: 20 minutes Cooking: 40 minutes Woolworths red sorghum 250 g baby beetroot 650 g, washed and peeled olive oil, for drizzling Woolworths lightly smoked haddock 300 g milk, for poaching sea salt and freshly ground black pepper, to taste watercress 2 x 40 g packets green apples 2, cut into matchsticks For the dressing, whisk: crème fraîche 250 g lime 1, zested and juiced parsley 10 g, finely chopped dill 10 g, finely chopped 1 Cook the sorghum according to package instructions and set aside. Place the beetroot on a lined baking tray and drizzle with olive oil. Roast for 40 minutes at 180°C. 2 Place the haddock in a shallow pan, half cover with milk and season.…

OFF THE MENU DON'T MISS WCafé's new summer menu features this belter of a salad with tomatoes, basil pesto yoghurt, peppered cream cheese, basil and pomegranate rubies. “It's my favourite dish from the new menu: a classic flavour combination with plenty of texture and freshness that really showcases some of our incredible, seasonal ingredients,” says Woolies product development manager Scott Parker. Even better news for residents of Somerset West is that they can have it for dinner now that Waterstone's WCafé is open until 10 pm. Sisters cooking it for themselves Last year's Eat Out Woolworths Restaurant Awards had an allfemale line-up of chefs. “We're seeing more women taking charge of restaurant kitchens, injecting spaces with empathy,” says TASTE food director and Eat Out chief judge Abigail Donnelly. WORD ALERT:…

OFF THE MENU “My favourite way with the spinachand-cauliflower noodles is stir-fried, with Woolies’ new spicy chilli crisp, fresh coriander, spring onion and whatever protein I have in the fridge meatballs are great!” – Clement Pedro “I like to toss the cauliflower noodles through crispy fried bacon and marinated sundried tomatoes – and a dash of cream if I have some.” – Abigail Donnelly “I've been having a lot of the cauliflowerand-carrot fettuccine, tossed through an oily gochujang dressing of ginger, sesame oil, rice wine vinegar and gochujang paste, some cubed yuzu tofu and a sprinkling of sesame seeds.” – Khanya Mzongwana FIND THEM AT WOOLIES Look out for the cauliflowerand-carrot fettuccine, spinach-and-cauliflower noodles and cauliflower noodles at your nearest store and at woolworths.co.za R44.99 each for 250 g.…

OFF THE MENU JUICY PEACH-ANDTOMATO SALAD WITH CRISPY ONIONS “If you're looking for a salad to sum up summer, this is it! Sweet, juicy peaches, sun-kissed tomatoes, creamy burratina and crispy onions all come together for the perfect mouthful.” – Hannah Lewry Serves 4 EASY GREAT VALUE Preparation: 20 minutes, plus overnight draining time  Cooking: 5 minutes For the green herb oil: soft herbs (such as basil, parsley and chives) 2½ cups  olive oil ½-¾ cup For the crispy onions: small white onions 2, thinly sliced  cornflour 80 g  salt, a generous pinch  ground turmeric ¼ t  canola oil, for frying Woolworths ripe-and-ready peaches 4, quartered  Woolworths exotic tomato selection 500 g, quartered  extra virgin olive oil, for drizzling  red wine vinegar, for drizzling  sea salt and freshly ground black…

OFF THE MENU 1 DISCOVER AROMATIC WINES Stellenbosch. It produces fresh, zesty wines with stone fruit aromas and floral, nutty nuances.” Co-owner and sommelier at Acid Wine Bar in Joburg (@acid_thebar), Jemma Styer, also recommends trying something different. Never heard of the Portuguese varietal Fernão Pires, also known as Maria Gomes? You'll find it on her wine list. “The Processus Maria Gomes is my current fave. It's easy-drinking with a beautiful ripe fruit character, but at the same time it also has an umami undertone and elegant complexity.” 2 EXPLORE UNUSUAL CULTIVARS Moses Magwaza, sommelier at Pretoria's Prosopa Restaurant (@prosoparestaurant), says we can thank local winemakers for experimenting with varietals that South Africans aren't familiar with. “For example, Jordan has released a 100% Assyrtiko – a grape originally from Greece.…

OFF THE MENU Start with your star ingredient: a handful of fresh, halved red grapes. Place in a shaker and add one fresh lime, quartered, 60 ml tequila or white rum, 20 ml simple syrup and a couple of sprigs of fresh mint. Muddle well – you want the grapes to release their flavour and the skins to add pink colour to the juice. Shake with ice until chilled, then strain into a tumbler filled with ice. Garnish with fresh mint and more halved grapes. Top with sparkling water if a taller, less sweet, drink is more to your liking. Serves 1…

TASTES LIKE MORE When I think about my grandmother, Nombulelo Binase, I'm flooded with memories of the magical world she wove through the tapestry of food. Our rural home in eMthini, eMachubeni at Lady Frere in the Eastern Cape was a sanctuary. I was her trusted sous chef, her eager apprentice, and it was amid comforting aromas and the clattering of pots and pans that our food journey together began. It was from her that I learnt to master the art of sweet, buttered carrots, creamy mashed potatoes and crunchy greens. She also entrusted me with watching over the garden while she dashed off on an errand in town or sent me out to pick ingredients for dinner. These small tasks became significant responsibilities and I soon found myself in…

FLAVOURBURST BLUEBERRIES Flavourburst blueberries are perfectly balanced and sweet, making them perfect for desserts, smoothies and savoury dishes. Blueberry-and-soya glazed duck anyone? R94.99 for 360 g FLAVOURBURST YELLOW FLESH NECTARINES These nectarines are fragrant, sweet and juicy – just as good enjoyed on their own as they are roasted for desserts or baked in cakes. R64.99 for 6 FLAVOURBURST WHITE NECTARINES These nectarines are sweet with low acidity, making them perfect for salads and pairing with strong flavours such as soya sauce or vinegars. Kids will love them on their own, too. R64.99 for 6 FLAVOURBURST GEM AVOCADOS Buttery and creamy with a unique nutty flavour and smooth texture, these avocados are the perfect addition to any Mexican-inspired dish or smoothie. Their large size makes them perfect for feeding a…

Follow these expert tips and you'll soon be serving meat and veg with the perfect char and adding brilliant flavour to your favourite summer recipes. Always PREHEAT A GRILL before cooking so that it's super-hot and ready to add colour to the ingredients – food should never boil. Be sure to TOSS VEGETABLES AND MEAT IN OLIVE OIL in a bowl to coat for even colour and cooking. If you pour the oil onto a griddle pan, it will smoke and burn. Grilling is all about HARD AND FAST COOKING for maximum flavour. It's brilliant for veggies such as Tenderstem broccoli and asparagus, which keep their crunch. Meat also gets a delicious, tasty crust while remaining succulent and tender. When toasting bread, BRUSH THE SURFACE OF THE BREAD WITH OLIVE…

BULK IT UP To make a substantial vegetarian supper, toss the salad through some cooked pasta shells. CHEAT IT! Stir 6 chopped anchovies into 80 g Woolies’ French-style mayonnaise for a shortcut version of this spread. GREAT FOR LEFTOVERS This kachumbari is also a great sandwich filler. If you have leftovers, pack them into burgers or spoon on top of chicken schnitzels for a quick weekday dinner. “The flavour of ajo blanco is mild, but the pickled grapes really give it attitude” GRAPE ESCAPE Replace the grapes with fresh peeled melon slices for a refreshing and quicker solution. Preparing food without turning on the stove is one of the great joys of eating raw. It's an opportunity to enjoy ingredients in their most natural state – fast and fresh. All…

COOKBOOK EXCLUSIVE BREAD OF LIFE “I make flatbreads with a mix of wholewheat and white flour and cook them quickly so they remain soft and flexible. (They must be soft if you want to use them like a wrap, but they are also very good well-cooked and eaten with butter.) These can be heated on the rack of a grill or in a fire as if you are making kebabs or souvlaki. Leftovers can be frozen.” (See page 127.) CUMIN MINCE KOFTA PLATE “My family loves this wonderful meal combination. Spiced grilled meat skewers served with flatbread, spicy tomato sauce, a dollop of yoghurt and an onion-cucumber salad with sumac. A mixture of lamb on the skewers keeps them soft, as well as beef with some fat in it. I…

@WWTaste What's happening online? What's the worst thing you've ever witnessed someone eat for lunch? We've seen some pretty desperate desk lunches in our time – a single unseasoned avocado (gasp), a solitary, stale rice cake, and a can of dry tuna (cue coughing fit). Where once we had drawers full of condiments and snacks, hybrid working has made a mess of our lunch game (RIP the array of snacks we left in our desk drawers back in 2020!). This is the year to fix this. Coming up in our January newsletters: achievable lunch ideas that won't break the bank, ruin your mindful eating, or leak all over your laptop bag. We've got lunches under R50 per serving and adult lunchbox ideas; we've got edible bribery for the kids’ lunchboxes…

COFFEE 2.0 TASTE food director Abigail Donnelly has called it: mesquite coffee will be big news in 2024. Made by slow-roasting the pods of the mesquite tree, it can be brewed just as you would a regular cup of coffee and has a nutty, caramel flavour with a natural sweetness, but no caffeine. The best part? It's produced in the heart of the Karoo by a company called MannaBrew. Turn the page for more of Abi's predictions for the year in food.…

OFF THE MENU Whole Eat them by the handful: raw, candied with cinnamon sugar à German gebrannte mandeln, or toasted with sea salt and smoked paprika. Blanch, then whizz up with roasted peppers and garlic for a knockout pasta sauce. Milk WCafé baristas love it for its frothing prowess, and theft customers enjoy its rich, velvety mouthfeel. To make your own, soak 200 g almonds in water overnight, drain, rinse; then blend with 4 cups water and strain through muslin cloth before sweetening. Butter Blitzed into banana smoothies, stirred into milky vanilla oats, slathered on toast with slices of nectarineand honey, or tossed through noodles with chilli crisp, it's the gift that keeps on giving. Flour A godsend for the glutenintolerant, it adds an earthiness and crumbly consistency to wheat-free…

OFF THE MENU The backstory: “My mum's, chicken-and-mushroom stew was a staple growing up, as we had hundreds of chickens running around. But most were only good to be cooked in a stew pet as they were-tough old birds,” says Charlie, who grew up on a smallholding in Yorkshire. “My dad always had loads of mushrooms growing on his muck heap that we would pick during the day when my parents were at work. The stew was built up with whatever was growing in the garden; my favourite was fresh leeks,” The chicken: Charlie sources his free-range organic chicken from Country Road Chicken's Carol and Steve Bailey in the Drummond valley. He cooks the chicken poché grille: first brining it, then poaching it in a light chicken stock with loads…

OFF THE MENU Want in on one of the biggest food-and-wine parties in the world? We suggest planning a mid-year break in Mauritius at the 2024 edition of La Paulée by Constance – a five-day celebration inspired by the La Paulée de Meursault, a lunch marking the end of harvest season in Burgundy, France. Pairing dinners, expert-led tastings and a gala gourmet dinner are just some of the events lined up (find out more at constancehotels.com). But if you really can't get away from SA between 12 and 19 May, you still won't want to miss out on the excellent year-round food-and-wine offering at the group's two hotels on the island. Constance Prince Maurice (great for couples) and Belle Mare Plage (perfect for family fun) are just 15 minutes apart,…

OFF THE MENU Savoury cocktails go way beyond the salty rim of your everyday margarita, or the umami finish of your regular bloody Mary. We're talking broths, people. We're talking miso. We're talking fish sauce and meat-infused spirits. It's slightly scary to anyone who, like me, has a confirmed sweet tooth. But it's also intriguing enough to send me on a journey of discovery. What I've found is this: it's all about balance, and preference, and where you fall on the sweet/salt spectrum. Because a touch of umami or salt can go a long way towards tempering the overwhelming sweetness of some drinks. The question is: how salty can you go? While I hit the brakes at anything protein-flavoured, others will look down this road marked by umami, spicy, and…

SCENE STEALER 1 CHEZ LÉON FOR THE BEST MUSSELS IN TOWN This has been a fixture in Brussels since Léon Vanlancker first opened Friture Léon in 1893. Today, some 130 years on, it remains a family business, and while the cobbled alley has become lined with restaurants touting for tourists, Chez Léon remains one of the more reliable spots for dining near the Grand Place. There's a selection of Belgian specialties consider the lapin à la Kriek, rabbit in cherry beer – but it's the moules that draw in hungry diners. Here they're offered a dozen different ways, but the 800 g casserole steamed with cream, white wine, onions and herbs – served with frites – remains the best choice. 18 Rue des Bouchers, chezleon.be, @chezleon1893 2 DELIRIUM CAFÉ FOR ALL…

INDIGENOUS GENIUS As a plant-based diner, my first visit to Belly of the Beast in Cape Town was one for the books. The name alone conjured images of a real butcher's delight, and I expected a dark, moody space with animal heads and horns adorning the walls. I knew that my two lunch companions, both big meat-eaters, were super-excited to get acquainted with “the beast”. But I was a little more hesitant. I made sure to call ahead to double-check that I had made my vegetarian diet and allergies clear, and felt reassured when the staff member on the other end of the line seemed completely unperturbed by my dietary requirements. To my pleasant surprise, the interior of the restaurant was not as I'd imagined, and I was immediately captivated…

“These brinjals are my kindof summer lunch. They are amazing with riceor as part of an Asian-inspired spread” CHICKEN-ANDMUSHROOM WONTONS IN CHICKEN BROTH “We grow up associating certain foods with moments of happiness and nostalgia. As we get older, we add to our list of what we consider to be comfort food. This is definitely one of those dishes for me. The rich chicken broth and mouthwatering wontons deliver instant feel-good flavour.” Serves 4 EASY Preparation: 40 minutes Cooking: 20 minutes Woolworths exotic mushrooms 300 g, finely diced chicken mince 300 g sesame oil 2 T garlic 1 T finely grated or chopped ginger 1 T finely grated or chopped soya sauce ¼ cup frozen wonton wrappers 36, thawed Woolworths crispy onion sprinkle, to garnish For the broth: Woolworths organic liquid chicken stock 2 x 500 ml cartons Woolworths…

BEST OF CAPE TOWN TO THOSE OFYOU WHO HAVE EVER UTTEREDTHE WORDS “WE NEVER GET ANYTHING GOOD AROUND HERE”, now is the time to eat your words. The international food market concept that premiered in Lisbon in 2014 – as a physical representation of the iconic Time Out magazine, first launched in London in the sixties – has reached the African continent. (Ahead of London itself, in fact.) And it has placed itself at the V&A Waterfront at the Old Power Station on Dock Road (and previously home to the V&A Food Market). If you've been fortunate enough to have crammed down a Katz Deli pastrami sando at DeKalb Market Hall in Brooklyn, snagged a sausage at Tramsheds in Sydney, or torn through a soft pretzel while balancing your shopping and…

If you're turning the shaved butternut salad into rice paper rolls, dip them into Woolies’ new ASIAN PEANUT STIR-FRY SAUCE. It's just as tasty as a dipping sauce. R29.99 for 100 g If you're not super-strict about things being raw, serve the trout ceviche with some lightly toasted WHITE TORTILLA WRAPS. Add avocado and shredded spinach and it's a party! R39.99 for 6 To make the lemony pea salad a little bulkier while keeping things fairly fancy, fold some Woolworths CONCHIGLIONI PASTA through it. R64.99 for 500 g For an extra hit of umami in the juicy tomato sandwiches, stir some SMOKED COD ROE PASTE into the mayonnaise. Its delicious flavour is reminiscent of old-school fish paste. R79.99 for 100 g…

OFF THE EMENU 1 NO SUBSTITUTE While no one is denying the revolutionary effect meat replacements and seafood substitutes have had on the plantbased industry, there is a growing urge to return to vegan basics. No carrots posing as salmon ribbons, or beetroot-hued soya patties mimicking meat. Rather, there's a celebration of the inherent flavours and textures of vegetables and vegan ingredients: the umami might of shiitake, the sweet earthiness of lentils, the nutty taste of sorghum. The ingredient you'll see more of this year? Tofu's chunkier sibling, tempeh (below), now available at Woolies. 2 AMAZING GRAINS Quinoa, the hard-to-pronounce, easy-to-enjoy superfood, has become ubiquitous in South African kitchens, due in large part to the UN naming it the ingredient of the year in 2013. Now, it seems to have passed the…

OFF THE MENU Noodles or pasta? Noodles in a big bowl of ramen broth, soya-marinated egg and chashu pork belly. Slurped while piping hot. Dream dinner guests Roy Choi (after a night out bar-hopping and eating tapas, we'd pour late-night negronis and cook up noodles with whatever I have in the fridge), Khanya Mzongwana (we have the same taste in hip-hop and unpretentious, generous food), and Action Bronson (the F**k, That's Delicious host Would enjoy hot Italian fennel sausage and crispy basil penne). Food hero My maternal grandmother taught me the subtlety and importance of specific cooking techniques. She would roll and shape her parathas before sunrise to ensure the butter wasn't too melted. Most viral recipe My whole lamb shoulder biryani. It turned out to be quite the showstopper,…

OFF THE MENU Waterworks The cake slices are cut using a waterjet slicer – an industrial tool that uses an extremely high-pressure jet of water, focused into a beam by a nozzle to cut the slices to precision without any damage. Raw materials Not surprisingly, Woolies uses only the best ingredients for their slices. The sponges are made using butter and freerange eggs. Their carrot cake slices contain real cream cheese, fresh cream and a lemon yuzu curd. The rainbow slice is coloured with natural food colouring and filled with a decadent, sustainably sourced White chocolate mousse. The chocolate caramel slice sandwiches vanilla and chocolate sponge with an in-house steamed caramel, and is dusted with Rainforest Alliance Certified cocoa powder. Military precision René and her team treat the baking of…

Tear yourself away for half a day to experience the diverse cultures of the island through a Taste Buddies (tastebuddies.mu) street-food tour in the capital. From dim sum and Chinese sweets to curries and fresh fruit, you'll taste a range of foods that are familiar but with a unique Mauritian twist. Read more about the Port Louis street-food tour at taste.co.za.…

OFF THE MENU Award-winning sommelier Joseph Dhafana is also a wine and food judge and the founder of @mosiwinesandspirits Mince koftas + Cinsault The Adama Wines Woolworths Cherry Cinsault (R87.99) is a juicy, light to medium-bodied red with vibrant notes of cherries, raspberries, plums and waterberries, and silky tannins. A hint of smokiness is complemented by a lingering ripe and spicy finish, making it a delicious match for the cumin mince koftas on page 130. The cumin brings some earthiness to the dish and chillies add spice, both of which work well with the wine. The acidity in the wine also complements the garlic, paprika and coriander. I recommend serving it chilled, especially in the heat of summer. Angelfish + Chardonnay I love the Creation Reserve Chardonnay (R359.99) as a…

TASTES THAT BIND I've been looking at the whole girl dinner thing on TikTok with a side-eye. A few olives, a slice of ham, a couple of pieces of cheese, a tomato or two? That's not supper. That's a snack. Eaten straight from the fridge while you decide what you're going to make for supper. A girl dinner, as far as 50-something me can recall, was a tub of decent ice cream, a large packet of chips and last night's leftover wine. I still like to end off the day with delight, not denial, so my choice of solo supper needs to be a bit more indulgent, butalso no more time-consuming to make than a cheese toastie. Enter the omelette. Nourishing and comforting but able to hold its own in…

BOWL OF JOY This salad is Abigail's new take on a poké bowl – you'll love the combination of the fresh ingredients. You can add noodles, rice or pasta if you want to make it go a bit further. “Sharp goat's cheese, pungent basil and briny olives work beautifully with the sweet nectarines” BOTTLE IT! Keep the pickled blueberries in a jar or bottle in the fridge for up to two weeks. They're a great addition to summer slaws and delicious with strawberry ice cream, too. “Summer fruit holds such special memories for me. My gran would import boxes of white peaches to store in the back room cupboard to ripen. We'd eat them by the pool, sticky juices dripping down our arms. Mangoes were a treat to be eaten…

CLAIRE-ELLEN FULL-ON FLAVOUR Chargrilling the fillet creates a delicious crust of Mexican flavours on the outside while the inside stays wonderfully juicy and pink. You might need to finish it off in the oven, depending on the thickness of the meat. Grilling is all about confident cooking. Be brave enough to let the pan get smoking hot because that's what gives you that perfect sear and crust – and bags of flavour! Don't be tempted to move the ingredients around continuously. Allow the grill to work its magic. You won't be disappointed. – Hannah Lewry GRILLED SQUID WITH CRISPY ONIONS AND TOMATO SALAD “This is one of the best salads we've made in a long time. Claire's dressing is a winner – zesty, fresh and addictive. If you think you…

The rest of the line-up is studded with must-visit vendors Meat-lovers, rejoice! Chef Giorgio Nava has brought CARNE (1) to the market, where he serves Italian classics such as arancini, eggplant parmigiana, and a selection of steak cuts, including a shareable meat feast platter. Leave room for dessert; the famous chocolate fondant is on the menu. NOSH CAFÉ (2) serves three of the city's favourite coffee brands as part of a one-stop brunch spot within the market. If you pull up early, have a cup of either Truth, Origin or Tribe and a healthy-ish breakfast bowl, or try the shakshuka with griddled halloumi and sourdough. A market isn't a market without a good burger offering. Luckily, celebrated restaurateur and chef Bertus Basson brings his DE VRIJE BURGER (3) to the…

NEW BOOK EXCLUSIVE “LUKE HAS BEEN A WONDERFUL DISRUPTOR AND INNOVATOR. His recipes offer a playground for our senses and memories to explore.” This is how Heston Blumenthal describes Luke Dale-Roberts in the foreword to The Test Kitchen, a cookbook that has taken five years to produce. Renowned locally and internationally as a chef who has skillfully channeled all his wild creativity into his craft, he has smashed boundaries with his alluringly dramatic food, always with a respectful nod to the cultures that inspire each dish, and always with a touch of his trademark humour. It's hard to believe that he almost became an electrician. Having lived many lives and worn many a hat, no job has ever been too lowly for Luke. He grew up in Punnett's Town, East…