Woolworths TASTE is a multi-award-winning magazine, with an annual frequency of 11 issues, which is produced by New Media Publishing as a flagship brand for South African retailer, Woolworths. Innovative in design and content, it presents more than 50 delicious recipes in each issue in an exquisitely photographed yet accessible way, showcasing the variety of top-quality food products offered by Woolworths alongside the abundant creativity within the South African food industry. Woolworths TASTE consistently offers credible, easy-to-use dining-in solutions and creative entertaining ideas, and also shares new developments in the culinary world, keeping readers informed about food trends and personalities. For more visit taste.co.za
The love song of Christmas
You will survive! • Our newsletter will help you plan your season’s eatings, from easy weeknight saviours to celebration food. Sign up for a holiday worth remembering - in and out of the kitchen
WIN! • One lucky TASTE reader, and three guests, will win a two-night stay at the luxury Sandcastle Villa in the Eastern Cape, plus airfares and transfers, worth R145 000
The FEASTING MENU • All you want this Christmas is Abigail Donnelly’s ultimate menu, from a fragrant prawn bisque to a show-off gammon, all the sides and her most spectacular dessert buffet yet!
CHEAT’S MEATS! • Hosting for the holidays is hassle-free with these ready-prepared roasts
WIN! • One lucky TASTE reader will win a two-night stay for two people at Last Word Madikwe Bush House, worth R37 000
Off the Menu
HOT RIGHT NOW On our radar • Take a bow, social media. You inspired the TASTE team to try the best - and worst - of what your algorithms dished up. From cool trends and cooking hacks to binge-worthy watches, here’s our year in review
PRESENT SENSE • From stocking fillers to bougie buys, get your gifting on at Woolies
Hack attack • The TASTE team loves a good workaround
EVERYTHING YOU NEED TO KNOW ABOUT Beetroot • The unabashedly magenta bulbs love hogging the limelight, making everything from humble hummus to seven-colour Sundays pop. So, by all means, turn up the beet, folks
DID YOU KNOW?
Flavour pairings • Beetroot loves…
WOOLWORTHS BEST EVER! Life of pies • This just in: Woolies’ Best Ever mince pie has just dropped and, boy, is it worth the hype. Product developer Caryn Albers reveals how she and her team went about improving upon perfection
STEP BY STEP The truffle shuffle • This Diwali, Tamarind and Thyme blogger Lorraine Maharaj takes fudgy burfi to a whole new level of deliciousness with the addition of white chocolate and pistachios
ANATOMY OF A DISH Full circle • New York Bagels has been an institution since the 1940s, keeping Capetonians in steady supply of their malty, chewy rings. Third-generation baker Bernard Milner tells us why their salmon-andcream cheese bagel still bangs
Q&A Africa on a plate • Distilling the diversity of the Mother Continent into one cookbook is no mean feat, but Nigerian-British chef and travel junkie Lerato Umah-Shaylor makes an excellent start with her awardwinning debut, Africana
COOKING THE BOOKS Well read • 2023 has been a bumper year for great cookbooks. The TASTE team rounds up the titles that expanded our plant-based repertoire, diversified our spice drawers and helped us power through loadshedding
SPOTLIGHT ON Forest Gelato, JHB • Ice cream is always a good idea, but if you’re in the vicinity of Candice Harrison-Train’s little shop of artisanal scoops at 44 Stanley, it’s downright obligatory
EASY, FRESH STRAWBERRY GELATO
SPOTLIGHT ON Artistry, JHB • If you haven’t experienced J’Something’s tri-level tribute to food, art,...