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
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FROM FACEBOOK: • We asked what new cooking skill you’ve learnt or would like to learn this year
Dinner PLANS • This month, Hannah Lewry puts a TikTok recipe through its paces, invents a cheat’s cassoulet, puts meatballs in minestrone and bakes a batch of Thai red curry chicken wings for your midweek dining pleasure
FUNNY BUNNY • EAT THIS, DRINK THAT, BUY THESE. RIGHT NOW.
Happy hunting! • This Easter, we’re finding joy in the small things – like decorating biscuits with the kids. Which doesn’t rule out wolfing down our weight in hen’s eggs and chocolate rabbits, by the way. Definitely not
On our radar • We’re excited to say that in spite of everything (gestures vaguely), several new restaurants around the country have opened their doors and got our attention. Here’s where to head first
Scone kings • On a busy day at The Scone Shack on Lalaphanzi Farm at Cape Point, chef and owner Karl Odendaal and his small team serve up no fewer than 400 scones. Want to master their version? You’ll need a wood-fired oven, eggs from on-site chickens and jam made in a potjie
Fast tips • As Muslims prepare to celebrate the holy month of Ramadan, we asked local foodies to share their favourite memories and tips for Suhoor (the morning meal), Iftar (the breaking of the fast at sunset) and some much-loved savouries and sweet treats
ALL YOU NEED TO KNOW ABOUT... Cabbage • We’re calling it: cabbage is the new cauliflower. The trend may have been started by the low-carb movement, but it’s high time cabbage had its day
The hot cross bun martini • This cocktail infused with Easter spices is exactly what you need for a little late-night indulgence, says Jeanne Calitz
Now serving • There’s nothing like a cool new wine bar to inspire some serious post-prohibition exploring, so mask up and visit these four gutsy newcomers in Cape Town and Joburg
The Taste case • Planned a long weekend of laid-back feasting? You’ll need some wine with that. Somm On Call’s Spencer Fondaumiere and Tinashe Nyamudoka have curated exactly the right food-friendly wines for your chilling pleasure
The power of sour • Not all good things in life are sweet. Lesego Semenya remembers a flavour from his childhood: the subtle sourness of mageu. His Les Da Chef twist? Strawberry coulis for colour, flavour and yes, sweetness
Green and gold • Often dismissed as a weed, morogo is the collective term for the wild-grown leafy veg that powers our nation. Mogau Seshoene, a.k.a. The Lazy Makoti, finds comfort in a classic recipe using her favourite kind – pumpkin leaves
Grand lamb • Whether it’s crisply rendered skaaptjoppies or a fall-apart no-carve leg, you can always win over Sam Woulidge when lamb is on the menu
The family that cooks together • Her holiday food rituals are simpler than they were 20 years ago,...