More from Woolworths TASTE

Woolworths TASTE6 min read
The Slow Burn
“I can’t get enough of the clean flavours of this light, brothy stew. I bake the sweet potatoes separately to prevent their flavour from being overwhelmed by any extra veggies I decide to add. You can use any leftover cooked vegetables but place them
Woolworths TASTE1 min readFood & Wine
Brik Café’s Ricotta Gnudi
While mole is usually made with pumpkin seeds and chilli, the green mole served with this dish is spinach-based, with just a touch of chilli. “We wanted it to be like a green juice,” says chef and owner Sasha Simpson. It also features fennel, lemon,
Woolworths TASTE6 min read
We Are Family
“If you haven’t already tried Woolies’ Asian pastes – a pantry staple so handy for instant curries – you don’t know what you’re missing. I use them so often that I have created a collection of cheat’s recipes, from relishes and soups, to sauces, curr