Woolworths TASTE2 min read
Think Pink
I have fallen utterly in love with beetroot, and with colour, and with wearing sequins while doing the school run. Because now I not only eat what I like, I wear what I like, too. I never much cared for beetroot as a child: beetroot in vinaigrette an
Woolworths TASTE2 min readFood & Wine
Prep Talk
Confused about the difference between bone broth and stock? Let us explain. They’re very similar, but bone broth is typically cooked for longer than stock (as long as possible, really). It’s also said to be good for your skin, hair and nails and to p
Woolworths TASTE2 min readFood & Wine
Hot Pink Beetroot Soup With Spiced Yoghurt
Serves 6 to 8 EASY GREAT VALUE Preparation: 30 minutes Cooking: 2–3 hours olive oil ½ cuplarge onions 2, finely choppedgarlic 2 T finely choppedcelery 250 g, choppedwhole beetroot 2 kg, trimmed, peeled and chopped into 5 cm chunkscumin seeds
Woolworths TASTE2 min readFood & Wine
On The Boil
1 Make friends with your butcher, then ask for soup bones. You need the ones that contain a lot of cartilage and collagen, such as knuckles, neck or trotters, to reap maximum benefit. Marrow bones, surprisingly, aren’t recommended, as they contain mo
Woolworths TASTE3 min readFood & Wine
Gogo’s Kitchen
The first vivid memory I have of Gogo’s cooking is the smell of idokwe, soft porridge, which she makes for me and my brother every morning on her yellow-and-green Welcome Dover stove. I am four years old, eyes wide with curiosity and mouth bursting w
Woolworths TASTE2 min readFood & Wine
Final Tidbit
Q: What’s your signature dish? A: NO-GUILT BANANA BREAD I’m not the best cook in the world, which is why I’m lucky to have Ben [Peters] in the band – he’s an amazing cook. But I do love to bake. I have a big sweet tooth but am very conscious of the
Woolworths TASTE1 min readFood & Wine
TREND By Georgia!
Is it a pesto? Is it a salad? Pkhali is traditionally made using walnuts, spices and minced veggies, like this spinach-and-beetroot version (above), made by Swedish blogger Paul Karjus of @foodetc. “I went to Georgia a couple of years ago and really
Woolworths TASTE6 min read
Quick Sticks
“I often make this at home – it's one of my favourite ways to make the most of leftover pork belly. It’s super-easy and supercharged with flavour. Ramen for beginners.” Serves 4 EASY Preparation: 20 minutes Cooking: 1½ hours Woolworths pickle
Woolworths TASTE1 min readFood & Wine
Jelly Dreams
“These grape jellies are perhaps the most recognisable Georgian dessert and always go down well in the restaurant,” says Tiko. They’re set using flour rather than gelatine and take several hours to set. Makes 1 large or 6 small jellies Preparation:
Woolworths TASTE10 min read
What’s For Pudding?
“Frangipane tarts always remind me of my dad. Growing up, we lived in quite a healthy home. My mom would limit the ‘junk’ foods we were exposed to and we were offered alternatives to sweets, such as grapes, raisins, dark chocolate, and my dad’s all-t
Woolworths TASTE4 min read
Arno Carstens
I love Harbour House in Kalk Bay. The thing about this place is that when you need to impress it's all in one: sea, mountains and good food! I love the seafood here. I love traditional South African food too, like offal, melkkos, and all those thing
Woolworths TASTE4 min readFood & Wine
The Breakfast Show
“This recipe was inspired by ‘ranchers’ eggs’ served as a typical breakfast on Mexican farms – corn tortillas and fried eggs topped with warm salsa. It’s so hearty and so good!” Serves 4 EASY GREAT VALUE Preparation: 30 minutes Cooking: 10 m
Woolworths TASTE4 min readFood & Wine
Tamsin Snyman
I started working in the food industry very young, because of my mom, Lannice Snyman. In standard five, we would bake chocolate brownies and make boerewors rolls at Saturday sports fixtures. Then, because my mom was writing recipes for her cookbooks,
Woolworths TASTE1 min readFood & Wine
Sa’s Best Eggs To Order (among Other Things)
CLARKE’S for the huevos rancheros: organic black beans slow-cooked in red wine, beer and smoked tomato on toast with two fried eggs. The French toast (a Nutella-stuffed croissant with honey-and-bourbon bananas) isn’t too bad either. Just add bacon! c
Woolworths TASTE6 min readFood & Wine
The Brew Crew
“So, exactly who is this Joe guy?” you’ll ask when you walk into the Hey Joe Brewing Company taproom on La Brasserie farm in Franschhoek. His face appears on the signage, the gigantic black-and-white photographs on the walls, the figurines on the dra
Woolworths TASTE2 min read
BEHIND BARS: Mix Bar at MESH Club
Behind the bar: Devin Cross earned his stripes at several Cape Town bars (The House of Machines, Outrage of Modesty and The Orphanage) before opening Mootee with fellow bartenders in Joburg. After the avant-garde bar sadly closed, his conceptual cock
Woolworths TASTE6 min readFood & Wine
In Recovery Mode
“I make something broth-based, generally the chilli beef ramen from The Wagamama Cookbook, using packaged chicken stock that you simmer with ginger and carrot, and then add a seasoning sauce.” Serves 4 EASY Preparation: 30 minutes Cooking: 20 mi
Woolworths TASTE2 min readFood & Wine
Quick Fixes
“I learnt this on a cooking class in Sri Lanka: garlic and chopped onions in a wok with coconut oil. Add 4 sliced sweet peppers, 4 T soya sauce, chilli, fresh curry leaves, black pepper and ground turmeric. I often make it as a vegetarian version, wi
Woolworths TASTE2 min read
The Taste case
Bosman’s winemaker Corlea Fourie and her assistant Natasha Williams are a formidable team at Bosman Family Winery. Together they produced the Adama Red, named for the Adama Workers’ Trust through which the workers own a share of the Bosman business.
Woolworths TASTE5 min read
Out Of This World
“Duck and turnips is a French classic but I like to do a mix of pale root vegetables, including celeriac and parsnips. Always choose young (not baby) veg, avoiding older, woody ones.” Serves 4 EASY GREAT VALUE Preparation: 30 minutes Cooking:
Woolworths TASTE3 min readFood & Wine
Never Say Never
THE LIST OF THINGS I’ve never cooked, and which I really should have by now, is quite long I’m ashamed to say. This is partly out of habit, but also common sense. I know my customers. And by customers I mean one Salad-Dodging husband, one fickle todd
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