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January/February 2016R34.90 incl. VATtaste.co.za @WWTaste
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PR O
M
O
TI O
N
It’s no wonder Toyota kept its recent update of the Etios – alreadywell-priced, well-rated and well-liked – minimal, focusing instead
on details that make all the difference. The clean, restrained exterior
lines have remained relatively unchanged with a new colour option
(a shimmery jet grey metallic), grille, and colour-coded door mirrors
and handles across the range, but it’s the interior that has received
the most careful consideration. From the reprofiled seat design and
tailored upholstery to the redesigned central instrument cluster and
new audio system with Bluetooth functionality, this attention to
detail promises to deliver on driving pleasure to match its punchy
1.5-litre, four-cylinder engine. Perhaps the best news is that these
improvements haven’t come at a big cost: Toyota has increased the
price by only R100 across the range.
Etios 1.5 HB Xi ..........R139 900Etios 1.5 HB Xs .........R149 400
Etios 1.5 SD Xi ..........R146 800
Etios 1.5 SD Xs .........R156 100
Etios Cross ..................R171 400
All Etios models come
standard with a two-year/
30 000 km service plan.
toyota.co.za
A RECIPEFOR SUCCESS
A consistent bestseller, the Toyota Etiosjust keeps rising to the occasion
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STIR IT UPIt’s no problem at all to make a delicious, vegetable-packed meal in minuteswith Woolies’ wide range of Easy to Wok stir-fry veggies, noodles and sauces
When you’re pressed for time but really can’t face another takeaway, Woolworths’ Easy to Wok
range is the quick-and-easy, good-for-you answer. Simply choose your favourite Woolies ready-
made stir-fry vegetable mix – new varieties include bright and crunchy, crisp and crunchy, and
green veg (which includes baby marrow spaghetti for carb-free devotees) – and fry until just
cooked but crunchy. Add flavour with one of the tasty stir-fry sauces, including sweet and sour,
honey and ginger, aromatic coconut and teriyaki, then round it off with fresh egg or soya ramen
noodles. Easy does it! woolworths.co.za
SALMON AND GREEN VEG STIR-FRY
Sear Woolworths’ lightly smoked salmon until just
cooked and set aside. Fry the green veg stir-fry until
just done, add the salmon to warm through and finish
off with honey, soya and ginger stir-fry sauce.
BRIGHT AND CRUNCHY CHICKEN STIR-FRY
Fry chicken strips until golden but still juicy, then set
aside. Fry the bright and crunchy stir-fry until just
cooked, then add the chicken to warm through.
Finish off with the honey-and-ginger stir-fry sauce.
Serve with soya ramen noodles.
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P R O
M
O
T I O
N
P H O T O G R A P H J
A N
R A S P R O D U C T I O N H
A N N A H L E W R Y F O O D A
S S I S T A N T
J A C Q U E L I N E B U R G E S S
TRY THE SE STIR-FRYING TRICKS
● If you’re including a protein, brown the meat
slightly to seal in the flavour, then add the veggies
and continue cooking. ● Don’t mix the vegetables
around too much as you’ll lose the heat in the pan
and they will become soggy. Ensure crunchiness
and even cooking by only stirring every 30 seconds
to 1 minute.
CRISP AND CRUNCHY
MEATBALL STIR-FRY
Pan-fry Woolworths’ pork and
beef meatballs until golden
brown and cooked through, then
set aside. Fry the crisp and
crunchy stir-fry until just cooked,
then add the meatballs to warm
through. Stir through the
sweet-and-sour stir-fry sauce.
Serve with egg noodles.
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C O V E R P H O T O G R A P H J
A N R A S P R O D U C T I O N A
B I G A I L D O N N E L L Y
F O O D A
S S I S T A N T S C L E M E N
T P E D R O A N D J
A C Q U E L I N E B U R G E S S
CONTENTS JANUARY/FEBRUARY 2016
FAST EASY FRESH:
ROMANCING THE STONE
In sweet or savoury dishes,versatile nectarines, peachesand plums are your must-buythis month. 16
A TASTE OF THINGS TO COME
These are the ten healthy foodtrends that will help you eat well
in 2016. 58
COCONUT & ROSE
When these two flavours meet,unforgettable recipes will follow.Coconut cake with rose-watericing, anyone? 68
SUPER NATURALIS
What will award-winning chefLuke Dale-Roberts do next? Hint:he’s thinking out of the box. 76
THE GREAT GUILT-FREE
BAKE OFF!
You don't need white flourto have your cake (or lemonmeringue pie) and eat it. 84
MEN AT WORK
Take your cooking to the nextlevel with a menu of recipes fromthe home kitchens of Bill Granger,Curtis Stone, Gordon Ramsayand Jamie Oliver. 90
TONIGHT YOU'RE EATING
AT SIBA'S TABLE
Need quick, easy, feel-good ideasfor midweek dinners? Try SibaMtongana's new cookbook. 98
HEAD FOR THE HILLS
Give Bali’s beaches a break andspend more time in Ubud, wherethe street food and fine dininghave put this town on the globalfood map. 104
MAKE A FRESH START
These 10 zesty, spicy, fruityrecipes will make yournew eating plan an absolutebreeze. 112
● FEATURES ●
Badam (almond) rose-and-coconut milk jelly
with poached peaches. See page 74 for recipe.
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● FIRST TASTE ●
23 What to eat, drink, do and buy in Jan/Feb
24 Know your greens
26 Taste the world: these are the global flavours
you need to try this year
28 Flash in the pan: Get your Mexican food fix
30 My favourite table: Elana Afrika-Bredenkamp
31 Anatomy of a dish: The perfect burger
32 Foodies' New Year’s resolutions
34 What I know now: Heston Blumenthal
on relaunching The Fat Duck
36 Bite-sized: Find out who won the
TASTE/Eat Out Bursary
38 Scene stealer: Where to eat in Paris now
● THE WINE INSIDER ●
45 Which pink should you drink?
Why you should rethink your rosé objections and kick-start
the year with these great summer suggestions
48 Food-and-wine pairing … three wines that work
well with rose and coconut
50 Wine of the month An award-winning Merlot
52 Tastes that bind Smoorsnoek makes Sam
Woulidge nostalgic for childhood seaside holidays
54 #TASTESLIKEMORE Why Malibongwe Tyilo
reckons he’ll stay on the dieting wagon this year
● COLUMNS ●
119 Tips and techniques for the master cook
● TASTE KITCHEN ●
* Woolworths products featured are subject to availability and may not be available
at all stores. All prices include VAT and were correct at the time of going to press.
Offers available while stocks last. Not all products and ingredients featured are
available from Woolworths. While all precautions have been taken to ensure the
accuracy of information, neither the publisher and editor, nor New Media Publishing,
can be held liable for any inaccuracies, injuries or damages that may arise.
8 Editor’s letter
10 Visit taste.co.za for recipes, tips and news12 Feedback Talk to us and win
44 Subscribe to TASTE for just R26 per issue
and win a hamper of wine and olive oil
56 WIN a once-in-a-lifetime holiday in Mauritius
122 Foodstuff: Your shopping guide for Jan and Feb
126 Recipe index
128 TASTE fakeaway: A spicy Valentine’s meal for two
● REGULARS ●
page 90
page 58
page 56
page 76
page 16, 98, 112
page 58, 84
71
109
90
111
17 76
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Midrand: 324 Old Pretoria Road, Halfway House •
Sandton / Randburg: 20 Rhodes Street • Tel: 011 781 4888
Durban: 1322 South Coast Rd, Mobeni • Tel: 031 462 7722
Pinetown: Cnr. Old Main Rd & St John’s Avenue • Tel: 031 709 6263
Ballito Bay Mall • Tel: 032 586 1470 - Open on Sundays from 9am to 2pm
Ghana: 34 Spintex Rd, Accra • Tel: +233 207 591 313
Umhlanga: Urban Park Hotel, 60 Meridian Drive • Tel: 031 566 3412
Cape Town : 2 Highway Park, Northgate Estate Tel: 021 510 8130
Tel: 011 312 4060•
www.kitchenstudio.com [email protected]
“It’s all us”
Many kitchen suppliers rarely venture beyond manufacturing carcasses and basic doors. At The Kitchen Studio, every single componentof our kitchen and bedroom furniture is manufactured by us under one roof - which means that we are wholly responsible for your finishedproduct and guarantees.You can be assured that your entire kitchen and bedroom – from door to moulding – has been touched by thesame celebrated artistry and craftsmanship that has helped us remain one of South Africa’s leading kitchen companies.
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The trouble with being a food nerd
is it can wreak havoc on your
wardrobe. And what has made it worse
for me is that I only discovered my great
love of food in my 20s, so I feel like I have
to make up for those lost years. Usuallywith second helpings. This was okay when
my metabolism was young and sprightly,
but then I turned 30 and my great love of
food transformed itself into double-figure
kilos. I wouldn’t have minded so much,
but at the time I was working on a fashion
magazine and had developed a penchant
for statement dresses, none of which fit me
anymore. When things got really desperate,
I did what any self-respecting food nerd
does and signed up with a personal trainer,
the one and only Dr Eagle. Life is tooshort to diet.
At the time of Dr Eagle’s intervention
I lost 15 kg. Most of those kilos have
found their way back home over the last
decade but because I am still not prepared
to curtail my food obsessions, I try to see
EDITOR’S LETTERthe long-suffering Dr Eagle twice a week.
Our relationship is about far more than
gladiator lunges and conversations about
my “nutrition”. It is a friendship built on
endorphins and the knowledge that
I am never going to count kilojoules andthat’s okay. Dr Eagle does not judge, what
he does is allow me to indulge my food
nerdism without turning into a blimp. He
and I start every year by setting some goals,
but it’s always with the tacit understanding
that large quanities of barley soup and my
two sessions a week is probably as good as
my regime is ever going to get.
Until now.
2016 might well be a turning point for
me and my wardrobe, considering that
some of the most important food trendsat the moment are all about eating fresh,
seasonal, good-for-you ingredients that
promote great health. So instead of making
a new year’s resolution to lose weight,
you might consider planting a vegetable
garden, for instance. Or commit to only
P O
R T R A I T J A N R
A S
shopping for ingredients that are locally
grown and in season. (You know where
to go.) According to trend forecaster
Martin Raymond, the way we eat this year
will be about wasting less, understanding
provenance, embracing imperfect produceand using natural ingredients to boost
flavour. Eating responsibly, in other
words. Always ahead-of the-curve, Abigail
Donnelly interpreted his predictions with
some great tips and recipes in “A taste
of things to come” (p. 58).
There are also loads of other recipes
in this issue that will see you through the
holidays without sacrificing your skinny
jeans: try Abi’s guilt-free bakes (p. 84), Siba’s
easy midweek dinners (p. 98) and Hannah’s
virtuous but still delicious new year recipes(p. 112.). Because the real secret to health
and happiness is in making good choices.
And that’s where TASTE can really help.
BOUNCE-BACK
BARLEY SOUP
This is what I make when
I have overdone it, needto appease Dr Eagle and
feel better about myself.
olive oil 2 T
onion 1, finely chopped
celery 4 sticks, finely
chopped
carrots 3, finely chopped
fennel 1 bulb,
finely chopped
chilli flakes, to taste
garlic a few cloves,
choppedchopped tomatoes
1 x 400 g can
barley 200 g
hot chicken stock
(preferably home-made)
1 litre
Swiss chard 1 bag,
finely shredded
1 Heat the olive oil and
fry the onion for 5 minutes
on a medium heat until
fragrant. 2 Add the celery
and carrot and cook for
another 15 minutes untilsweet and soft. 3 Add the
fennel, chilli flakes and garlic
and cook, stirring, for a few
more minutes. 4 Add the
tomatoes and stir well.
5 Add the barley and stir
again. 6 Pour in the chicken
stock and bring to the
boil. Reduce the heat and
simmer for at least an hour,
preferably longer. 7 Skim
off any foam that rises tothe surface. After about 1½
hours the barley will have
softened and thickened the
soup. 8 Add the shredded
Swiss chard and cook for five
more minutes. This probably
defeats the object, but it’s
really good with toasted
sourdough bread, good
olive oil and fresh Parmesan.
8
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What's happening online?
www.taste.co.za@WWTaste
Answer: Take a mouthful of your favourite
drink (alcoholic or fizzy). The
tingling in your mouth distracts
you and the onion odour is
camouflaged. This works!
– Heather Dyers
P H O T O G R A P H J
A N R A S P R O D U C T I O N H
A N N A H L E W
R Y
0
#wwTASTEtipCooking with chilli and your
hands are on fire? Rub fresh,
sliced lemon on your fingers
to soothe the burn.
Follow us on Twitter and
Instagram (@WWTaste)
for more #w wTASTEtips.
Congratulations, Heather! For
your pearl of wisdom, you’ve won
a hamper of Codorniu CuvéeBarcelona 1872 worth R300!
FOR MORE COMMUNITY CHATTER, JOIN US
AT TASTE.CO.ZA/COMMUNITY-QUESTIONS.
“Orange and cardamom cake with white chocolateganache.” – @missroxyd
We know you’re taking pictures of your food! Post your photos
on our Facebook page or tag us on Twitter and Instagram
(@WWTaste) and you could be featured in the mag!
New year, new you?If 2016 is your year of eating better,
we’re here to make it easier. Visit taste.co.za/
recipe-category/health-conscious for a wide
collection of health-conscious recipes
that don’t skimp on flavour.
Entertaining made easy Terrified at the prospect of hosting guests? Make
it easy with the ideas at taste.co.za/menus. You’ll
find inspiration for everything from date night to
a full-on Sunday lunch.
Question:What's the
best way tochop onions
withoutcrying? – Imtiyaz Adams
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Our story began in 1992 with a fiery passion and desire to serve quality Italian-inspired meals;
made with love, from scratch. 23 years later, we continue to work hard at sourcing only the
finest and freshest ingredients and take no shortcuts in our approach.
To enjoy a slice of the goodness, pop into your favourite pizzeria or simply order online from colcacchio.co.za
colcacchio.co.za@colcacchio
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EDITORINCHIEF Kate Wilson
FOOD EDITOR Abigail Donnelly
HEAD OF CREATIVE: CONSUMER DIVISION
Mark Serra
GROUP MANAGING EDITOR Liesl Nicholson
FEATURES EDITOR Michelle Coburn
SENIOR COPY EDITOR Lynda Ingham-Brown
FEATURES WRITER Annette Klinger
ART DIRECTOR Lené Roux
ONLINE EDITOR Amy Ebedes
DIGITAL CONTENT PRODUCER Ashraf Booley
DIGITAL COMMUNICATION ASSISTANT
Wazeer Bassadien
ADMINISTRATIVE MANAGER Samantha Charles
FOOD ASSISTANT Clement Pedro
FOOD ASSISTANT Jacqueline Burgess
CONTRIBUTOR Annemarie Meintjes
CONTRIBUTING FOOD EDITOR Phillippa CheifitzCONTRIBUTING FOOD EDITOR Hannah Lewry
WINE CONSULTANT Allan Mullins
CONSULTING DIETICIAN Mariza van Zyl
WOOLWORTHS EDITORIAL BOARD
Head of Brand Communications: Glenda Philp
Brand Managers Foods: Michelle Koblischke
and Hieba Solomon
Marketing Assistant Foods: Faith Maimane
ADVERTISING & MARKETING
Business Manager: Werner Haywa rd +27 21 417 1120 [email protected]
Brand Manager: Yvette Samaai +27 21 417 1156 y [email protected]
Senior Sales Executive: Tharien Nel +27 21 417 5168 [email protected]
Digital Senior Sales Executive: Cailine Smith +27 21 417 5198 [email protected]
Advertising Co-ordinator: Julian Petersen +27 021 417 1220
PRODUCTION & CIRCULATION
Circulation Manager: Roxanne Holman
+27 21 417 1218
SUBSCRIPTIONS & DISTRIBUTION
Subscriptions Operation Manager: Karin Mulder
+27 21 530 3195; [email protected]
PUBLISHING TEAM
General Manager: Aileen Lamb
Account Director: Cat Anderson
Senior Account Executive: Thanaa MoosaGeneral Manager’s Assistant: Zizipho Hani
General Manager Production & Procurement:
Lucrezia Wolfaardt
Chief Financial Officer: Mark Oaten
Non-Executive Director: Irna van Zyl
EXECUTIVE DIRECTORS
Group Commercial Director: John Psillos
Managing Director: Bridget McCarney
Repro by: New Media Publishing
Printed by: Paarl Media Paarl
Published on behalf of Woolworths by
New Media Publishing Pty Ltd,
New Media House,
19 Bree Street, Cape Town, 8001.
PO Box 440, Green Point, Cape Town, 8051.
Telephone: +27 (021) 417-1111
E-mail: [email protected]
www.newmediapub.co.za
24 156 July-Sept 2015
WINNING LETTER The once great Alexander Pope wrote “To err is human, to forgive,
divine.” But I think it could also possibly be “To err is human, to eat,
divine.” We live in such a frenetic world that we too easily forget
the little pleasures in life, such as gathering around the table
or kitchen nook to enjoy an evening meal together, whether it’s
a sumptuous roast or good old-fashioned mac and cheese. Put
away your mobile devices and experience the joy of tasting your
food, making eye contact with those at the table, listening and
engaging. It’s a magical way to end a busy day. I like to believethat a family that eats together, stays together. – Julie Yelseth
THE WRITER OFTHIS MONTH'SWINNING LETTERRECEIVES A R500WOOLWORTHSGIFT CARD, PLUS
AN ESPRESTOCAPSULE COFFEEMACHINE ANDCAPSULES
WORTH R2 200.
ASK TASTEQ: What can I do with used coffee grounds? – Jessie Bezuidenhout
A: A great foodie use for old coffee grounds is to dry them out
and place in a bowl in your fridge to neutralise odours. They can
also be used as an inexpensive scouring agent for cleaning pots.
TW-EAT, TW-EATSpotted on the @WW Taste Twitter feed
@BassonBertus: “Pannekoek Hoek COMING SOON to@SpiceRoutePaarl, watch this space...” Do the pancakes come with
bottomless Nutella?
@BravoTopChef: “There’s a fine line between being a leader and
being bossy. #TopChef” You can always count on a few pearls of
wisdom while watching Top Chef , now in its 13th season.
@NigelSlater: “Hot chocolate in a paper cup. The piercing scent
of clementines. #Norway” One fewer syllable and that would’ve been
a pretty catchy haiku, Nigel.
TASTE reserves the right to edit l etters.
FOLLOW US ON INSTAGRAM AND TWITTER Ð@WWTASTE. AND SUBSCRIBE TO OUR FREE
WEEKLY NEWSLETTER AT TASTE.CO.ZA.
FEEDBACK Drop us a line at [email protected], or tweet @WWTaste. We love hearing from you
THE TEAM SAYS …IN 2016, I CAN’T WAIT TO MAKE…
“2016 is the year thatI’m going to master
the art of makingHollandaise sauce.
Because poachedeggs.” – Amy Ebedes
“I’m determined tomake madeleineslike the ones on page40. I’m going to buythe pans and do it!” –Lynda Ingham-Brown
“The ever-elusive,perfect macaron.” –
Tharien Nel
“Veggie koftasusing chickpea flour(besan) and spinach
in a yoghurt sauceflavoured with lots
of fenugreekand curry leaves.”
– Abigail Donnelly
“Parma ham andfresh fig salad – it’sso quick and easyand very yummy.”– Samantha Charles
2
“Abi’s beautiful home-made pasta with the
lavender and brown-butter sauce on page59.” – Kate Wilson
“
“
“
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The legend lives on.
6 5 2 7
From the original enamel coated Cast Iron range created in 1925, our cookware has been made to last
and last. From Cast Iron to Stoneware to Stainless Steel, the legend continues to grow. Find out
why Le Creuset has become an essential part of kitchens, dining rooms and tea tables around the world by
visiting your nearest Le Creuset Boutique Store today, going to www.lecreuset.co.za or calling our
customer help line on 086 177 3321.
Le Creuset South Africa LeCreusetSA instagram.com/lecreusetsa
CAVENDISH SQUARE . TYGER VALLEY CENTRE . SOMERSET MALL . GARDENS CENTRE . THE CONSTANTIA V ILLAGE . KILLARNEY MALL . BEDFORD CENTRE . HYDE PARK CORNER . CLEARWATER MALL
BROOKLYN MALL . WOODLANDS BOULEVARD . LA LUCIA MALL . THE PAVIL ION . WATERFALL MALL RUSTENBURG . SANDTON CITY . V&A WATERFRONT . NICOLWAY BRYANSTON . CANAL WALK
WALMER PARK . FRANSCHHOEK . WATERSTONE V ILLAGE . CRESTA SHOPPING CENTRE . GROVE MALL NAMIBIA . BAYWEST . WATERCREST . MALL OF THE SOUTH . CENTURION MALL
. NEW .
. NEW .
. NEW . . NEW .
. NEW .
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WHAT’S FOR LUNCH?Move over peanut butter-and-jam sarmies! With Woolworths’ delectable selection
of deli treats, you won’t have to deal with lunchbox envy this year
There’s no reason to be uninspired when it comes
to packing lunchboxes when you have the exciting
new range of treats available from Woolies' deli at your
disposal. Choose your favourites from sliced cold meats
including German or peppered salami, beef pastrami,
gypsy ham and beef silverside. Woolworths’ new rangeof sliced or whole chicken breast pieces in flavours
including peri-peri, butter-basted or lemon and black
pepper, are also packed with flavour, while the salami
bites or sticks make the perfect anytime snack. With
such a wide variety on offer, lunchboxes will never
be boring again. woolworths.co.za
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P R O
M
O
T I O
N
P H O T O G R A P H J
A N
R A S P R O D U C T I O N H
A N N A H L E W R Y F O O D A
S S I S T A N T
J A C Q U E L I N E B U R G E S S
COOL LUNCHBOX IDEAS
● Thread skewers with ingredients you love for a bite-sized snack. Try gypsy ham with roast butternut and feta, or peri-
peri chicken bites with slices of roast beetroot and cucumber. ● Fill Woolworths wraps with your favourite ingredients,
then slice into bite-sized pieces. Try smoked salmon, beetroot, cream cheese and rocket, or spicy sliced chicken breast
with mayonnaise and rocket. ● Top slices of ciabatta with any of the following: peppered salami, pastrami, hummus and
rocket; butter-basted chicken, mayonnaise and microgreens or sliced spring onion; beef silverside, cream cheese
and cherry tomatoes; or lemon-and-black pepper chicken bites, beetroot and cream cheese.● Add a couple of salami sticks for a mid-afternoon pick-me-up.
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FAST, EASY, FRESH
ROMANCING THE STONE
This month is all about the versatile sweetnessof plums, peaches and nectarines. Use them to addamazing flavour to a sticky roast, a beautiful salad
and the easiest fridge cake in the world
PHOTOGRAPHS
DIRK PIETERS RECIPES AND PRODUCTION
HANNAH LEWRY FOOD ASSISTANTS JALAUN BE UKE S AN D STRONE HENRY
Ripe-and-ready plums
Flavourburst ripe-and-readywhite-flesh nectarines
Flavourburst ripe-and-ready
yellow-flesh nectarines
Nectargold yellownectarines
Ripe-and-readydessert peaches
6
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19
ROAST STONE FRUIT
WITH HONEYED
CREAM
Serves 6
EASYGREAT VALUE
Preparation: 10 minutes
Cooking: 35 minutes
ripe stone fruit (plums, nectarines
or peaches) 8–10, halved
butter 50 g
lemon 1
brown sugar 80 g
cream 1 cup
honey 4 T
1 Preheat the oven to 180°C.
Arrange the fruit on a baking tray
and top each half with ½ t butter,
a squeeze of lemon juice and
sprinkle with brown sugar. Roast
the fruit for 30–35 minutes, or until
tender and slightly caramelised.
2 Drizzle the fruit with cream and
honey and serve hot, straightfrom the tray.
WHEAT- AND GLUTEN-FREE
WINE: Tierhoek Straw Wine
Non-Vintage
GREAT VALUE
R20 PER SERVING
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STICKY PLUM CHICKEN
WITH CORIANDER
AND ALMONDS
A roast inspired by traditional apricot
chicken, but with a summery,
Asian-style twist.
Serves 4
EASY
Preparation: 15 minutes
Cooking: 50 minutes
hoisin sauce ½ cup
plum sauce ½ cup
soya sauce 4 T
honey ¼ cup
whole free-range chicken 1 x 1. 2 kg
sea salt 1 T
olive oil 2 T
plums 8
flaked almonds 50 g, toasted
fresh coriander 10 gWoolworths coriander, chilli and lime
pesto 125 g
1 Preheat the oven to 220°C. Mix the
hoisin, plum and soya sauces and honey,
then set aside. 2 Rub the chicken with
sea salt and olive oil, place on a baking
tray and roast for 20 minutes, then
reduce the heat to 180°C and brush
the basting onto the chicken every
10 minutes for the next 30 minutes
of cooking time. 3 Add the plums
to the baking tray for the last 20 minutes
of cooking time. Serve the chickensprinkled with the almonds, fresh
coriander and a spoonful of coriander,
chilli and lime pesto.
DAIRY-FREE
WINE: Fairview Viognier 2014
8
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FAST, EASY, FRESH
VANILLA, BERRY
AND PLUM FIZZ
Serves 8
EASY
GREAT VALUE
Preparation: 15 minutes
Cooking: 25 minutes
plums 4
frozen summer berries 400 g, thawed
caster sugar 440 g
vanilla pod 1, split
stone fruit, sliced, for serving
lemonade or soda water 2 litres
fresh mint 10 g
1 Place the plums and berries into
a saucepan with ½ cup water, bring to
a simmer, then add the sugar and vanillaseeds. Stir until the sugar has dissolved,
then simmer for 5–10 minutes, or until
syrupy and reduced. 2 Remove from the
heat and strain into a bowl. Allow to cool,
then pour into a sterilised bottle. 3 When
ready to serve, slice the stone fruit and
place into a pitcher. Fill with crushed ice,
lemonade, mint and 1–2 T of the cordial.
DAIRY-FREE, WHEAT- AND GLUTEN-FREE
GREAT VALUE
R16 PER SERVING
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20
REFRESHING
SUMMER SALAD
The salty roast tomatoes bring
together all the flavours of the
mozzarella, nectarines and speck.
Serves 4
EASY
Preparation: 20 minutesCooking: 25 minutes
tomatoes 4, halved
olive oil 1 T
red wine vinegar 2 T
caster sugar 1 T
sea salt and freshly ground black
pepper, to taste
white peaches 4, quartered
Woolworths baby herb leaves
1x 60 g tub
fresh mint 15 g
buffalo mozzarella 2 balls, torn
Woolworths speck 1 x 70 g packet
1 Preheat the oven to 200°C. Arrange
the tomatoes, cut side up, on a cooling
rack on top of a baking tray, drizzle with
olive oil and red wine vinegar and
sprinkle over the caster sugar and
sea salt. Roast for 20–25 minutes.
2 Place the peaches, baby leaves,
mint and mozzarella in a large salad
bowl and season to taste. Toss, then
add the tomatoes and speck and
season to taste.
CARB-CONSCIOUS, FAT-CONSCIOUS,HEALTH-CONSCIOUS, WHEAT- AND
GLUTEN-FREE
WINE: Kanu Chenin Blanc 2015
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GREAT VALUE
R19 PER SERVING
FAST, EASY, FRESH
EASY FRIDGE CAKE
WITH SLICED NECTARINES
The perfect summer dessert – serve straight
from the fridge.
Serves 8
EASYGREAT VALUE
Preparation: 30 minutes, plus 4 hours’
chilling and setting time
Woolworths chocolate digestive
biscuits 250 g
desiccated coconut 50 g
butter 225 g, melted
cream 1 cup
condensed milk 1 x 385 g can, chilled
limes 3, zested and juiced
nectarines 3, sliced, for serving
pomegranate rubies, for serving
icing sugar, for dusting
1 Place the biscuits in a large Ziploc bag and
crush finely using a rolling pin. 2 Mix the
crushed biscuits with the coconut and butter,
then press into a greased and lined loose-
bottomed 36 cm x 13 cm x 2.5 cm rectangular
tart case to make an even crust. Chill while
you prepare the filling. 3 Beat the cream until
soft peaks form. In a separate bowl, whip
the chilled condensed milk at a high speed
until doubled in size, about 3–4 minutes.
Gently fold the cream into the condensed
milk in batches. 4 Fold the lime juice andzest into the cream. Spoon into the tin and
smooth, then chill for 4 hours or until set. Slice
and serve topped with the nectarines and
pomegranate rubies. Dust with icing sugar.
WINE: Woolworths Diemersfontein
Chocolate Shiraz 2015
● FLAVOURBURST RIPE-AND-READY WHITE-
FLESH NECTARINES are sensational sliced in
salads with salty Parma ham. From R34.99. ● FLAVOURBURST RIPE-AND-READY YELLOW-
FLESH NECTARINES
can be poached in berry juice, sugar, and star anise. Scatter with
pistachios and serve with cheese. From R34.99.● NECTARGOLD NECTARINES Halve, dot with
Gorgonzola, drizzle with honey and roast.
From R29.99.● RIPE-AND-READY DESSERT PEACHES can
be quartered and poached in sugar syrup.
Cool, purée and serve in Champagne glasses
topped with bubbly as a Bellini. From R25.99 ● RIPE-AND-READY PLUMS can be roasted
and blended to make a sweet-and-sour sauce
with soya, malt vinegar, star anise, honey and
ginger. Use to baste braaied ribs. From R29.99.
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P H O T O G R A P H J
A N R
A S
P R O D U C T I O N A
B I G A I L D O N N E L L Y
FIRST TASTE
EDITED BY AN NE TTE KL IN GE R
WHAT TO EAT, DRINK, DO AND BUY NOW
ALL HAIL, KING KALE!
It may be the staple diet of hungry celebs like
Gwyneth Paltrow and Jennifer Aniston, but it is
equally well-loved by Jamie Oliver and high-end
chefs, not to mention every hipster foodie from
Bree street to Brooklyn. We’re talking about the
coolest member of the brassica family: kale.
Toss in a salad, sauté with garlic, blitz into a pesto,
juice with apple, or join the Goop generation and
make roast kale chips. Or you could just pick up
a slow-dried, ready-made version in a variety
of moreish flavours from Woolies (see page 124).
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P H
O T O G R A P H S D I R K P I E T E R S P R O D U C T I O N H
A N N A H L
E W R Y
S O
U R C E S N I G E L L A . C
O M ; T H E G U A R D I A N . C
O M ; M A R C U
S S A M U E L S S O N . C
O M ; H E R A L D S U N . C
O M ; J A M I E O L I V
E R . C
O M
FIRST TASTE
24
WATERCRESS
These soft, delicate leaves add a peppery
tang to sandwiches, salads and risottos.
Marcus Samuelsson likes to serve
grilled treviso (similar to radicchio) with
a watercress salad dressed with blue
cheese, red wine vinegar and olive oil.
BABY SPINACH
Try the grassy, tender
leaves steamed withbutter and lemon
juice, or take your
inspiration from
Nigella by combining
them with green
pumpkin seeds and
avocado in a salad.
Finish with a dressing
of olive oil and lime
juice and zest.
RAINBOW SWISS CHARD
The slightly bitter leaves can be eaten raw,
boiled, sautéed or braised, while the crunchy
stems are great in pickles. Make like Jamie and
top crostini with wilted, garlicky chard, then
drizzle over some extra virgin olive oil.
ROCKET
A bit peppery and slightly sweet,
rocket complements meat, fish and
cheeses. Matt Preston combines
it with grilled peaches, goat’s cheese,
prosciutto and toasted pecan nuts
in a salad with a balsamic syrup.
SAVOY CA BBAG E
The crinkly leaves are more tender and less sharp than
regular cabbage, so they’re great for eating raw, but you
also can’t beat them in rissoles. In his “fancy coleslaw”,
Yotam Ottolenghi combines Savoy with radicchio, carrots,
fennel, red pepper and spiced cashews, finishing with a
dressing of herby, chilli-spiked honey, mustard and mayo.
K N O W YO U R G R E E N S ?
Cooking with leafy supergreens has never been cooler. We handpicked
some of kale’s contemporaries and share celeb-chefs’ tricks on how
to make the most of them this summer
Discover more light and fresh recipes starring supergreens
at taste.co.za/recipe-guide/super-greens.
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WOOLWORTHS FLAVOUR SOCIETY
TASTE T H E W O R L DStill not sure what to do with sumac? How about sriracha? Woolies has been on a mission to bring you
some of the most distinctive and delicious flavours on the planet, so don't miss your chance to travel
SMOKY BBQ: THE USA
The lowdown: The sweet and
tangy flavour of smoky
BBQ is a natural fit for
braai-loving South Africans.
“Authentic southern
barbeque is having a revival
overseas and we want our
customers to be in on the
trend,” says Woolies product
developer Carol Weideman.
Look out for: Woolworths’
smoky BBQ pulled beef
naanwich.
SALTED CARAMEL:FRANCE
The lowdown: “Salted caramel
offers the perfect balance
of saltiness and caramelised
sweetness and can be used
in savoury or sweet dishes,”
says Woolies product
developer Nhlaka Mtshali.
Look out for: Woolworths’
sriracha and salted caramel
free-range chicken.
CHIPOTLE: MEXICO
The lowdown: These are
smoked and dried jalapeño
chillies. “During our travels
through the USA, this
subtly hot, smoky chilli
was all over, especially in
street food,” says Wooliesproduct developer Amber
Hofmeester. Soak the dried
chillis and blitz with a little
tomato paste to add a
smoky kick to meaty dishes.
Look out for: Woolworths
chipotle butter with lime.
P H
O T O G R A P H T
H I N K S T O C K T E X T A N N E T T E K L I N G E R
MAPLE: CANADA
The lowdown: True maple
syrup is made by reducing
the sap of maple trees and
"is woody, sweet and earthy,
complementing almost
any meat,” says Woolies
product developer
Nhlaka Mtshali.
Look out for: Woolworths’
free-range maple-and-
mustard chicken wings and
Brooklyn Brine Co.’s sweet
maple bourbon pickles.
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Find out more about the Flavour Society at woolworths.co.za/flavoursociety #flavoursociety.
SRIRACHA: THAILAND
The lowdown: Hailing from
the Si Racha province, this
chilli sauce is slightly sweet
and sour with a garlicky
punch. “If you love peri-
peri, you’ll love sriracha,
which is more fragrant,”says Carol Weideman.
Look out for: Woolworths’
shredded sriracha mayo
chicken naanwich.
MISO: JAPAN
The lowdown: This deeply
savoury paste is made with
fermented soya beans, salt
and a fungus called koji,and adds a hit of umami
to everything from Asian
soups to mayo. “Miso is
popping up in street food
and restaurants far and
wide,” says Woolies product
developer Aimee Pleass.
Look out for: Woolworths’
miso-and-maple flavoured
full-fat cream cheese.
COCONUT: SOUTH AND SOUTHEAST ASIA AND THE PACIFIC
The lowdown: It’s impossible
not to love the nutty, sweet
taste of this exotic fruit.
“It’s very versatile,” says
Woolies product developer
Aimee Pleass. “Add the
cream or milk to cocktails,
desserts and curries, or use
the toasted flakes to add
texture.” Coconut also pairs
beautifully with rose (see
page 68 for recipes).
Look out for: Woolworths’
double-cream coconut-
and-lime yoghurt.
ROSE:THE MIDDLE EAST
The lowdown: Rose imbues
food with a heady, sweet,
floral flavour. “In high
doses, rose can be
overpowering, so in
Woolies’ pink lemonade,
for example, we use just a
little rose oil to cut through
the raspberry tartness and
the acidity of the lemons,”
says product developer
Pueta Tshehla. (See page
68 for recipe inspiration).
Look out for: Woolworths’
handcrafted rose-flavoured
Turkish delight, and
raspberry- and rose-
flavoured nougat.
LIME: IRAN
The lowdown: With roots in
ancient Persia, limes are
more tart than sour and
are sweeter than lemons.
“Limes are more fragrant
than lemons and lend
a refreshing top note to
dishes and drinks. The
lime we use in our ginger
lemonade is locally sourced,”
says Woolworths’ product
developer Pueta Tshehla.
Look out for: Woolworths’
lime oil-free dressing,
coriander, chilli and
lime pesto and ginger
lemonade.
SUMAC:
THE MIDDLE EAST
The lowdown: This spice is
made by grinding sumac
berries. “It has a nutty
texture and a tart, citrusy
flavour with a hint of
berry,” says Woolworths
product developer MayleneMatthews. “Sumac pairs
well with honey, dates,
yoghurt, cucumber, orange
and pomegranate.”
Look out for: Woolworths’
honey, sumac and orange
hot-smoked salmon.
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FLASH IN THE PAN
P H O T O G R A P H S T O B Y M U R
P H Y ,
E A T O U T A N D T
H I N K S T O C K P R O D U C T I O N
A B I G A I L D O N N E L L Y T E X T A
N N E T T E K L I N G E R A N D N
I K I T A B U X T O N
NACHOS GRAC IASWhen it's done well, few things can beat the chilli-spiked, salsa-topped, guacamole-slathered, tequila-
sozzled flavours of Mexico. Arriba, arriba, and get your fix now
THE SAUCE: SALSA
ROJA MEXICANA
Caution: this potent red salsa made
by the two cool dudes behind
Santa Anna’s pop-up Mexican
barbeques, Frik Oosthuizen and Piet
Marais, is highly addictive.
Make a spice rub by dry-roasting
3 T cumin, 3 T dried oregano,
2 T coriander seeds, 20 g black
pepper, 1 T ground cinnamon,
4 bay leaves, 4 allspice berries,
4 cloves and 1 star anise in a hot
pan. Grind to a fine powder using
a mortar and pestle. Next, roast
8 vine-ripened tomatoes, 2 red
peppers, 2 jalapeño chillies and
2 red onions directly on hot coals,
or in the oven at its highest
temperature, until the skins are
black and blistered. Allow to cool,
then peel and chop finely or pulse
in a food processor. Heat 1 T olive
oil in a saucepan and add 2
chopped cloves garlic and the
tomato mixture. Add 1 T of the
spice rub and 1 T chopped fresh
oregano and cook until most of
the liquid has evaporated. Remove
from the heat and add the juice
of 2 limes, 2 t chopped fresh
coriander and agave syrup to taste.
Season and serve with nachos.
THE RESTAURANT: FOUR15
This San Francisco-inspired burrito bar is situated on
up-and-coming MacKeurtan Avenue in Durban North.
Feast on a variety of giant tortillas filled with a mixture
of Mission burrito (a.k.a. San Fran burrito) ingredients.
Try the carnitas burrito, which is filled with tender, smoky,
slow-cooked pork and complemented by tangy lime-
infused rice. For an extra chilli hit, the help-yourself salsa
wagon includes mild, medium and hot options. Pair with
a Mexican beer, or a margarita or three. 41 MacKeurtan
Avenue, Durban North; tel: 031 564 0415, four15.co.za
THE ESSENTIALS
Woolies makes it easy to get the fiesta started with a range of Mexican goodies
Try this: Dry-fry
and fill with beer-
battered fish, fresh
tomato-and-onion
salsa and sliced avo.
Sliced jalapeños,R26.95 for 250 ml.
Try this: Fill with chilli
con carne (visit taste.
co.za for a great recipe),
grated cheese, and
a dollop of sour cream.
Try this: Chop and add
to mashed avocado,
diced onion, chopped
coriander and lime for
a fiery guacamole.
Fresh tortilla wraps,R26.95 for 6 x 44 g.
Corn taco shells,R39.95 for 180 g.
THE DRINK:
MARGARITA
Combine 2 tots
tequila, 1 tot orange
liqueur and 2 tots
fresh lime juice in
a cocktail shaker
with a handful of ice.
Shake and strain into
salt-rimmed glasses.
8
Take this international
flavour home with our
Mexican fiesta menus.
Visit taste.co.za/
menus for more.
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Codorníu Cuvée Barcelona 1872.NEW in selected Woolworths stores.
w w w . c o d o r n
i u . c o m
We areCodorníu.
Since 1551
Enjoy Responsibly. Not for sale to persons under the age of 18.
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30
MY FAVOURITE TABLE
P H O T O G R A P H J A N R
A S
I N T E R V I E W
A N N E T T E
K L I N G E R
F I V E M I N U T E S W I T H
E L A N A A F R I K A - B R E D E N K A M P
TV presenter, businesswoman, blogger and winemaker – Elana Afrika-Bredenkamp should copyright the
hashtag #lifegoals. But, as she tells us over lunch at De Grendel, motherhood is her most exciting job yet
WHY THE LOVE AFFAIR WITH DE GRENDEL
IN DURBANVILLE?
When I was growing up and we visited
family friends for a formal lunch, I always
admired the settings, the furniture, and
the little things that were out of bounds
for children. This restaurant reminds me of
that. It’s like taking out the Sunday cutlery,
every day! Plus, I can’t wait until my eight-
month-old daughter Esther Beth is old
enough to enjoy all the farm animals here.
WHAT DO YOU USUALLY ORDER?
There’s a great starter with squid, prawns,
tomato panna cotta, cabbage, spring
onion, cucumber and chorizo. I always
ask for mine without the chorizo because
I’m not a big fan of pork.
YOUR FAVOURITE WINE FROM THE ESTATE?
De Grendel is actually just down the road
from our house, so I regularly order wine
from here and just have it delivered.
I’m a big Shiraz fan – it was the first wine
I ever tried at the ripe age of 21 – so
I always order theirs, plus the Viognier
and rosé are great.
YOU'VE ALSO MADE YOUR OWN WINE.
TELL US MORE.
In 2012 I made a Shiraz under the label
Elana Wine, which won gold at the
Michelangelo awards in 2014.
AND YOU'VE BEEN INDUCTED INTO THE
BRANDY GUILD OF SOUTH AFRICA?
Yes, I love brandy, especially cooking
with it and using it in cocktails. The first
apple crumble I ever made contained
brandy, and I love shaking it up with
ginger ale and a twist of lemon when
we have friends over for drinks.
WHAT DO YOU DO ON YOUR OFF DAYS?
Play, eat, walk and swim with EstherBeth. Even though I work very hard,
I’m a full-time mom.
WHAT'S YOUR ULTIMATE FOOD WEAKNESS?
Curry, Thai food and koeksisters. I really
enjoy everything, but those are my,
“leave me alone, I’m eating” foods!
WHAT'S IN YOUR FRIDGE AT THE MOMENT?
Plain yoghurt, double-cream yoghurt,
milk, beer, baby food, stir-fry mix, too
many vegetables, wine from De Grendel,
Woolworths’ salad dressing, sriracha
sauce, and cheese. Loads and loads
of cheese. Follow @ElanaAfrika on Twitter.
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ANATOMY OF A DISH
P H O
T O G R A P H D
I R K P I E T E R S P R O D U C T I O N H
A N N A H L E W
R Y
31
The bun: Slice
Woolworths’ soft
sesame burger buns
in half, brush the cut
sides with olive oil, then
toast for 30 seconds,
cut-side down, over
glowing coals to create
a crunchy crust.
The patties: Cook Woolworths’
free-range ultimate beef burger patties
over hot coals for 4–5 minutes on each
side. Just before they’re done, baste
with Napa Jack’s original barbeque
sauce until sticky.
The cheese sauce: Add 2 T flour
to 2 T melted butter and stir to form
a roux. Add 4 T cream and allow
to thicken, then add 50 g blue cheese
(or Parmesan) and stir until melted.
Loosen the sauce with more cream
if you like and season with pepper.
The onions: Red onions are sweeter
than white ones, will add some colour
and offset the richness of the meat,
cheese and barbeque sauce.
The gherkins:
Slice Woolies’ sweet-
and-sour gherkins
into rounds for extra
flavour and crunch.
The bacon:
Lay rashers of
Woolworths’ wood-
smoked streaky
bacon onto a baking
tray and pop into
an oven preheated
to 180°C for 10–15
minutes until crispy.
The guacamole:
Mash 1 avocado and
stir through 1 T crème
fraîche, the juice and
zest of half a lime
and season to taste.
The watercress: Add
about a handful for a hit
of pepperiness.
T H I S I S A S TA C K U P
We'd challenge your local burger joint to beat this perfect flame-grilled patty with all the extras.So light the fire, gather the troops and blow them away
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2
NEW YEAR’S RESOLUTIONS
I N T E R V I E W S A N N E T T E K L I N G E R P O R T R A I T S E A T O U T ,
M A
R K S E R R A A N D M A R I J K E W I L L E M S E P H O T O G R A P H T H I
N K S T O C K
HELLOOOO 2 0 1 6 !
Give the eat-less, jog-more New Year’s resolutions a miss this year and be inspiredby these local foodies to make it your tastiest year ever
“MY MISSION FOR 2016 IS TO GET PEOPLE TO RIPOUT THEIR LAWNS AND PLANT VEGGIE GARDENS”– CHEF CHRIS ERASMUS
“My mission
for 2016 is to
get people to
rip out their
lawns and plant
veggie gardens.
Rob Armstrong,
who owns Haut
Espoir wine farm in Franschhoek,
and I are planting a large vegetable
garden and hope to see my restaurant,
Foliage, become self-sustainable. We
plan to plant Mediterranean heirloom
veggies and herbs that’ll thrive in our
climate, including pin-striped baby
marrows, lemon-verbena basil and
purple mangetout.” – Chris Erasmus,
chef-owner at Foliage
“My delicious
secret for
next year
is to launch
the very first
sommelier’s
table in
Africa, where
the chef’s cuisine will ignite the
pleasures of some of the rarest
bottled gems we’ve amassed. It’ll
be an enlightening experience for
wine lovers of all levels, a journey
of discovery into wine, and a
unique collaboration between chef,
sommelier and guest.” – Lloyd Jusa,
sommelier at Five Hundred Restaurant and
2015 winner of Eat Out’s wine service award
“I think 2016
is going to
be the year
I rediscover
Africa in a
really big way.
I’m developing
a menu
for an amazing new restaurant
called African Beer Emporium,
by the owners of Capital Craft
Beer Academy in Pretoria, set to
open in January. We’ll explore the
continent’s finest beers and add
our own interpretation to some of
Africa’s most popular dishes.” – Khanya
Mzongwana (a.k.a. Yulu Ishii), chef and
co-owner of Off the Wall pop-up restaurant
“I have always
been inspired
to try new
flavours, so
I‘ll definitely
continue
doing so in
2016. I’m also
planning to cook exciting vegetable
dishes using different techniques
and want to get a dehydrator, as
I’d like to incorporate more raw food
into my diet. From a texture, flavour
and nutritional perspective, I think
raw fruit and vegetables have
so much to offer and I’m excited
about playing around with that.”
– Sam Linsell, food blogger and stylist
“I’d love to
travel abroad
to check out
the restaurant
scene and
then try to do
as many stages
as I can before
my money runs out. Chefs I’d love to
work with are Dan Barber from Blue
Hill in New York, Sean Brock from
Husk in South Carolina and Magnus
Nilsson, from Fäviken in Sweden.
I’d also like to make more time
for fishing!” – PJ Vadas, chef-owner
at Hog House Brewing Company
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PR O
M
O
TI O
N
P H O T O
G R A P H J
A N R A S P R O D U C T I O N H
A N N A H L E W R Y
F O O D A S S I S T A N T J A C Q U E L I N E B U R G E S S
TICKLED PINKThis Valentine’s Day, why not put together a sumptuous spread starring Woolworths’
salmon and trout to woo your sweetheart? It’s sure to earn you ten out of ten for effort
SERVING SUGGESTION
Create a heart-shaped salad
by arranging baby leaves,
fresh summer fruit such as
raspberries, blueberries and
melon, seared lightly smokedtrout, oven-fresh warm salmon
goujons, oak-smoked salmon
or trout ribbons, and soft
pepper-crusted chevin. Drizzle
with a lemony dressing.
If fishy fare leaves you and your one and only weak at the knees, a visit to your nearest Woolies should be on the cards
in the run-up to Valentine’s Day. Woolies’ range of perfectly pink trout and salmon products includes oak-smoked trout –
perfect for made-for-two canapés or salads; whole, lightly smoked deboned trout ideal for making gravadlax or roasting witha squeeze of lemon; and salmon goujons – whole, flaky salmon is rolled in breadcrumbs, which are great for packing into your
sweetheart’s lunchbox with a romantic note. Alternatively, push the boat out and put together
a showstopping salad featuring the whole range.
Cupid will thank you! woolworths.co.za
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WHAT I KNOW NOW
P H O T O
G R A P H S A D I Q A H A S S U R P R O D U C T I O N H A N N A H L E W
R Y
H E S T O N BLUMENTHALThe genius creator of mind-bending dishes such as Rabbit Tea (alternately hot and cold with every sip)
recently reopened The Fat Duck in the UK to offer diners a whole new experience
HESTON ON …
… THE REASON BEHIND
THE MELBOURNE MOVE:
“The purpose of going to
Australia was always to redo
the Duck. As the Duck got
busier and busier, I felt like
a hamster on a wheel. It came
after a tumultuous three years
and going to Australia was
an opportunity for me to
clear my head.”
… COMPLAINTS THAT
THE FAT DUCK’S DISHES
HADN’T CHANGED:
“This question of new dishes,
new dishes, new dishes
wouldn’t go away. This
became a really big thing.”
… DINERS’ APPROACHES
TO EATING:
“Eating and cooking are
multisensory experiences.
A lot of people say, ‘I don’t
care about that. I’m just
interested in what’s on theplate.’ You have no control
over your subconscious.”
… WHEN HE FIRST PUT
CRAB RISOTTO ICE CREAM
ON THE MENU IN 1998:
“Some people couldn’t get
their heads around it. But if
you said it was a frozen crab
bisque, they’d go, ‘Mmmm,
lovely.’ That’s the moment when
I realised that a name change
can alter everything.”
… THE IMPACT OF HIS
LEGENDARY DISH, SOUND
OF THE SEA, SERVED
WITH A SOUNDTRACK
OF CRASHING WAVES:
“If I showed you a picture
of the sea, it wouldn’t
necessarily take you back
to your childhood. But sound
is less specific, so it can trigger
the memory. We had people
in tears eating it – it nudged
them back into a moment.”… THE PROBLEM WITH
SN AI L PO RR ID GE :
“Snail porridge has been a bit
of a bane, to be honest – of all
my dishes, that would not be
the one I’d be most proud of.
I tried to take it off a year ago
and people weren’t happy.
When someone’s come all the
way from the US or Australia,
they want to eat those dishes.”
… ADDING PERSONALISED
TOUCHES TO DINERS’
MEALS AT THE NEW
FAT DUCK:
“This personalised element
will probably take a year
or so to perfect, but the idea
is that if we can find out a
couple of things at the table,
the next time you are in it
will change, and over time
you will become a part of
your own story.”
thefatduck.co.uk
Last year, the legendary chef behind such parameter-shifting
inventions as egg-and-bacon ice cream and snail porridge caused
a stir when he announced he was closing The Fat Duck in Bray,
England, and moving it to Melbourne for six months. Now back
home, with some new perspectives, he reopened The Fat Duck
which not only boasts a fresh look (Including car-seat dining
chairs), but a new 16-course tasting menu and personalised
touches throughout diners’ meals, so that anyone lucky enough
to get a booking (the Duck seats 40, and gets 30 000 requests
a day) will have a truly unforgettable experience.
I N T E R V I E W T
O N Y T U R N B U L L / T H E T I M E S M A G A Z I N E / T H
E I N T E R V I E W P
E O P L E P H O T O G R A P H G E T T Y I M A G E S .
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Now you can (for the first time) roast, bake or deep-frynutritiously with peace of mind!
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P H O T O G R A P H S J A N R A S P R O D U C T I O N A
B I G A I L D O N N E L L Y
BITE-SIZED
R A W TALENTWith chef Bertus Basson as his mentor, Charlton de Ruiter already had a lot going
for him. Now he also has the Woolworths TASTE Eat Out Bursary
Charlton de Ruiter may be softly spoken
but ask him about food and, more
specifically, about winning the coveted
Woolworths bursary to Silwood Culinary
School at the Eat Out awards in November,
and it’s hard to get a word in edgewise.
Born and raised in Jamestown
outside Stellenbosch, Charlton worked
at Woolworths after school, replenishing
shelves and working on display windows.
He also did the odd waitering gig, which
was how he met Overture's Bertus Basson.
Charlton’s mom, who works at Basson's
home, introduced them. “Bertus offered to
train me in his kitchen and when I told him
I didn’t have any experience, he said we’d
start from the beginning,” says Charlton.
This didn’t mean he was a complete
novice. Charlton grew up watching his
grandmother bake for functions, “stealing
with his eyes”, and later made snack
platters for family gatherings and sushi
to impress his girlfriend.
At Overture, Charlton started at the
bottom, peeling onions and vegetables.
“I remember chef Adele [Grewar, the
head chef] telling me, the faster I peeled,
the faster I’d progress.” And sure enough,
Charlton was soon promoted to the cold
prep section, working on dishes such
as West Coast Memories – deep-fried
octopus and oysters with seaweed.
When the opportunity to apply for
the bursary arose, it was Bertus who told
Charlton to go for it. “I can’t wait," he says
now, "I know it’s going to be hard work,
but to get somewhere in life, you have
to put in everything.” Watch this space.
READERS’ POLL:
TURNING OVER A NEW LEAF(OR NOT)
Now that 2016 has rolled around, are you set on perfecting
that bikini body (or mankini abs, we’re not judging)?
You told us at taste.co.za
AI N’ T NO BO DY GO T TI ME FO R TH AT!
CUTTING DOWN ON CARBS AND
WINE, AND FILLING UP ON SALADS
OBJECT OF DESIRE
Wooden kitchen accessories add a touch of rustic
simplicity and elegant minimalism to the heartof your home. Woolies offers a range of wooden
utensils: a board and mezzaluna (R299) to whizz
through herb-chopping duties; an olive-wood mortar
and pestle (R399) to make quick pestos and spice
rubs; and an olive-wood spoon, slotted spoon and
spatula (R89.95 each) to stir and serve in style. One
lucky reader will win a hamper of these gorgeous
products. To enter, visit taste.co.za, or turn to page
126 for SMS entry details. KEYWORD: WOOD
71%
29%
6
T E X T A N D I
L L U S T R A T I O N S A N N E
T T E K L I N G E R P H O T O G R A P H S J A N R A S
P R O D U C T I O N H
A N N A H L E W R Y
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LUNCH
RELOADED
Offering everything from a classic club,
Caprese or chicken-and-bacon Caesar
to free-range egg mayo or good
old cheese and ham, Woolworths has
the sandwich for you. You'll still find
old favourites like roast chicken or BBQ
chicken mayo, chicken and avo on low-GI
bread, and steak and caramelised onions,
but if you like your cheese oozing and
your sandwich hot, try the chicken-and-
cheese or peri-peri chicken toasters
or the bacon-and-cheese French toast,
ready to be heated and enjoyed. Or tuck
into new naanwiches of pulled smoky
BBQ beef or shredded chicken with
sriracha mayo, tucked into a folded naan.
Lunch on the run has never looked –
or tasted – this good. woolworths.co.za
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Packed with fresh flavours and deliciousfillings, Woolworths' extensive range
of sandwiches is ideal for lunchboxesor a meal on the move
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SCENE STEALER
PAR I S J E T ' A I M E
Perfectly ripe heirloom tomatoes, a Wes Anderson-worthy patisserie and more excellent reasons
to lose yourself on the Rue des Martrys, just south of Montmartre, chéri
38
Nearby Pigalle may still be more grit than glam, but the South Pigalle area – nicknamed SoPi – has
transformed over recent years into a buzzing neighbourhood popular with the young bobo (bourgeois
bohemian) crowd. At its epicentre lies the Rue des Martyrs, a steep artery leading up to the Sacré-Coeur
basilica. The street is a mash-up of trendy speciality shops and some traditional French stalwarts,
offering foodies a village atmosphere with a contemporary twist.
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1 AUX 4 SAISONS:for magnficient fruit and veg
Locals come to this greengrocer to
stock up on fresh produce. Its shelves
are overflowing with oranges (press
them on-site if you want juice),
seasonal veg and heirloom tomatoes.
My personal favourite is the oxheart
tomato or coeur de boeuf, which is atits best in a simple salad with shallots,
basil, olive oil and vinegar (add fennel
if you like), with a glass of rosé from
Provence. Local's tip: Tell the grocer 3 SÉBASTIEN GAUDARD:for luscious pastry classics
exactly when you plan on eating The French call him the Tom Ford of
them and he will ensure you choosepatisserie and his sublime shop (pastel
the perfect degree of ripeness!blue hues, 18th-century glass pendant
Tel: +33 1 4023 0255lights, dreamy atmosphere) is right
out of a Wes Anderson movie.
Le Figaroscope, the cultural and
gastronomic supplement to the famous
French daily Le Figaro ranked Gaudard’sgalette des rois (a puff-pastry cake filled
with sweet almond cream) the best
in Paris for 2015. Traditionally enjoyed
at Epiphany, they’re only available in
January. The shop’s signature creation
is the Mussipontain (meringue, vanilla
cream and caramelised almonds), named
after the inhabitants of Gaudard’s home
town. sebastiengaudard.com
4 TERRA CORSA: for wine, charcuterie and bonhomie This gourmet delicatessen boasts the French capital’s best selection of Corsican wines
and charcuterie to be enjoyed in the dining area or as a takeaway. Meat-lovers should
try the coppa or figatellu sausage, while vegetarians will love the melt-in-the-mouth
quiches, with four varieties available every day: try the brocciu-mint (brocciu is a Corsican
lactose-free whey cheese) or coppa-baby marrow combos. The mixed cheese and meat
platter is also a must. Tel: +33 1 4878 2070
5 AUTOURDU SAUMON:for delectable salmon
It's all about Salmo salar
(Atlantic salmon) at this luxury
seafood delicatessen which
sells eight types, dependingon the season. The fish is
2 POPELINI:dry-salted by hand and smokedfor irresistible choux ballsover beechwood. If you're
Choux à la crème are the latest pastrystaying in a self-catering spot,
craze to hit Paris. These exquisiteask for the succulent cœur de
bite-sized balls of choux pastrysaumon fumé écossais (a centre-
are firm on the outside and oozecut piece of Scottish smoked
creamy goodness on the inside.salmon fillet). Or blow your
They come in nine classic flavours,budget on the totally decadent
including the best-selling saltedtarama au courail d’oursin (sea
caramel (a must!) and romanticurchin taramasalata) or the
raspberry-rose, and contain noboutargue (bottarga: salted and
artificial flavours or preservatives.
dried fish roe). autourdusaumon.eupopelini.com
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SCENE STEALER
8 ARNAUD DELMONTEL: for the best baguettes in town The impressive Art Deco exterior makes it hard to resist stepping inside and, once you’re
in, the perfectly baked breads and sweet treats seal the deal. Don’t deprive yourself
of the Gauguin, a milk-chocolate mousse cake with soft caramel and roast hazelnuts.
Delmontel’s “Renaissance” baguette won the 2007 Best Baguette in Paris contest
and they supplied the Elysée Palace with baguettes for a year. arnaud-delmontel.com
6 CAFÉ MARLETTE:for resting tired legs
Sit down to taste the wares at the
cosy Café Marlette, which is supplied
by many of the street’s best names
(dairy products are provided by
Beillevaire across the road). The
café also sells its own ready-made
organic and artisanal cake and bread
mixes. You can take your Coutume
craft coffee (roasted in Paris) to
go, but the bewitching aroma
of freshly baked dark chocolate
fondant cake might convince you
otherwise … Buy the ready-made
40mix (also available without gluten) 9 FROMAGERIE BEILLEVAIRE:to try at home. cafemarlette.fr for all things dairy
No French foodie street worth its salted
butter can do without a fromagerie. This7 MESDEMOISELLES family-run version produces more than 300MADELEINES: farmhouse and artisanal cheeses. The milkfor mouthwatering is brought in daily from the family farm nearFrench tea cakes Nantes and made into raw cream, butter,Opened recently under the watchful yoghurt, and more. The bestseller is Comtéeye of the Sacré-Coeur, this shop is (a firm cheese ripened for 18–24 months),dedicated to a French classic: the but you won't want to miss the riz au lait madeleine, a shell-shaped butter (rice pudding) either. fromagerie-beillevaire.comcake famous for unlocking Marcel
Proust’s childhood memories. N
Traditional flavours are offset with Y
S T E
more adventurous combinations T I N E
(grapefruit and pistachio, or fennel 10 LA CHAMBRE A R
and blackcurrant). Sweet or savoury, AUX CONFITURES: Mthey come in different sizes and for jam-packed flavour
T
T E X
even have names: take your pick Lise Bienaimé has developedbetween Hortense, Laurette, 100 varieties of jams and jellies
Joséphine …mllesmadeleines.com for all tastes and occasions, using
flowers, fruit, spices, plants and berries. H U G O N N A R D
Champagne-infused raspberry jam ©
A N D
is the best-seller, along with the fig, N
honey and cinnamon jam. These Y
S T E
jars of sweetness (100% natural
ingredients) can do so much more T I N E
A R
than transform toast: add blackberry M jam to the middle of a chocolate
fondant, or enjoy caramelised
tomatoes with the basil flower jelly. T O G R A P H S
lachambreauxconfitures.com/e-shop/fr/ P H O
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IT’S IN OUR CULTURE
Woolworths’ yoghurts aren’t only deliciously creamy and fullof flavour, they also contain millions of live HOWARU culturesand no added preservatives
Whether you prefer your yoghurt straight out
of the tub for your breakfast fix, topped with
a handful of fresh fruit to get you through
your mid-afternoon slump, or blended into
a refreshing smoothie after a strenuous gym
session, Woolworths yoghurt is the perfect
pick-me-up during a busy day. It’s thick, creamy
and full of millions of HOWARU cultures.
Pick your favourite from a range of varieties
including plain, fruit and smooth flavoured
yoghurts. There’s also a range of Ayrshire
yoghurts for the whole family, including double-cream yoghurt for the adults and six-packs
of Ayrshire yoghurts specially produced for
children and babies. What’s more, Woolies’
yoghurts are free from added preservatives,
so you can rest assured that you’re enjoying
unadulterated goodness with every spoonful.
Available in selected stores.woolworths.co.za
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JUICY FRUITWoolworths’ locally grown FlavourBurst stone fruitis sweet and juicy – the perfect anytime snackoffering you a refreshing taste of summer
What makes Woolworths’ exclusive range
of FlavourBurst stone fruit so deliciously sweet
and flavourful? It all starts with the varietals.
Woolies works closely with the best farmers
in the world to source the sweetest, most
succulent stone fruit varieties to cultivate
in local soil. The retailer also carefully selects
growers who share its ethos, so they’rededicated to delivering the best quality while
adhering to Woolworths’ Farming for the
Future principles. The fruit is grown in areas
such as the Ceres valley in the Western Cape,
where the long, hot dry summer days result
in fruit with maximum flavour. As each season
is different, all the ripe varieties are tested each
week, ensuring that only the best fruit ends up
in your nearest Woolies. woolworths.co.za
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P R O
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A N R A S P R O D U C T I O N H
A N N A H L E W R Y
F O O D A
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STONE FRUIT-AND-GRAPE SUMMER SALSA
Mix 1 chopped chilli, 2 T chopped coriander, 1 T chopped mint, 3 sliced spring onions, 3 cubed ripe
nectarines, ½ diced Mediterranean cucumber, a handful halved grapes and the juice of 1 lime. Drizzle
with olive oil and season to taste. Serve with chicken skewers and naan bread, or with spicy fish tacos.
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SUBSCRIBER’S OFFER
Fab news for foodies: subscribe to TASTE for just R26an issue and stand a chance to win an amazing wine
and olive oil hamper from the Robertson wine valley
Subscribe to the digital
or print version of
multi-award-winning
TASTE magazine for the
special price of R286*
and receive 11 issues,that's a saving of over
25 percent. You pay
just R26 per issue!
To whet appetites for the upcoming Hands-on
Har
WIN!vest festival in the Robertson wine valley between 6 February
and 27 March, the Robertson wine valley is giving away a hamper
containing 54 bottles of wine and 10 litres of olive oil to one lucky
subscriber. The hamper includes 24 bottles
of McGregor Colombard 2015, an off-dry
white with a hint of guava; 18 bottles of Van
Loveren Daydream Chardonnay Pinot Noir,
an easy-drinking, uncomplicated wine with
fresh floral flavours; 12 bottles of Zandvliet
Estate Shiraz, which boasts a complex nose
and hints of plum, prunes and spice on the
palate; and 10 litres of olive oil from Marbrin
Olive Growers, which won a gold medal
at the 2015 SA Olive Oil Awards. The total
value of this prize is R5 000.
robertsonwinevalley.com
CALL 0860 100 456
SMS "Subs Taste" to 40573 (R1 per SMS)
EMAIL [email protected]
For digital subscriptions, visit mysubs.co.za
* Offer limited to SA. Please allow time for processing and delivery. Please call 021 530 3385 for international subscription rates. Offer ends 19 February 2016.
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P H O T O G R
A P H J
A N R A S P R O D U C T I O N A
B I G A I L D O N N E L L Y
F O O D A
S S
I S T A N T S C L E M E N T P E D R O
A N D J
A C Q U E L I N E B U R G E
S S
45
THE WINE INSIDERWHAT YOU SHOULD BE DRINKING THIS MONTH
EDITED BY MICHELLE COBURN
STOP AND SMELL THE ROSÉS This year, do summer right: do it with chilled rosé by the ice-bucketful.
It might be the oldest style of wine, but rosé is made to be bought and
drunk young – as in right now! And if you’ve been judging the pinks
according to the “too sweet” stereotype, you might want to consider an
information update. Yes, they’re fruity (think strawberries, raspberries, cherries,
peaches) but they’re are also crisp, dry and refreshing – the perfect match
for salads, seafood and other hot-weather fare. Plus, those beautiful blush
colours make every meal feel south-of-France festive. There’s always a good
reason for a global renaissance. Turn the page to find out more.
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Cape Wine Master Allan Mullins gives you eight excellent reasons
to add “drink more rosé” to your list of things to accomplish in 2016.Go on, you’re going to be good at this
WHICH PINK SHOULD YOU DRINK?
VIL LIERA PINOT N OIRROSÉ 2015
Villiera in Stellenbosch is a true
family farm: Jeff Grier makes
the wine, his sister Cathy
Brewer sells it and his cousin
Simon Grier grows the grapes.
You’ll love … the onion-skin
colour, red berry fragrance,spicy hints and elegant palate.
Match with … strawberries and
cream, canapés and pastries.
Woolworths price: R59.95
If you like this, try: De Morgenzon
Garden Vineyards Rosé 2015
(cellar price R60)
DELHEIM PINOTAGE-SHIRAZ
ROSÉ 2015
Delheim, the Sperling family
farm, has been making wine
for almost 60 years.
You’ll love … the bright salmoncolour. The 60% Pinotage
gives redcurrant and cranberry
flavours and combines well
with the spicy notes and
darker fruit of the Shiraz.
Match with … Delheim’s Wild
Mushroom Hunt Weekends
in season are a great attraction
and they suggest matching
their rosé with mushrooms
simmered in garlic.
Woolworths price: R49.95
If you like this, try: Ken ForresterPetit Rosé 2015 (cellar
price R45)
LAIBACH THE LADYBIRDORGANIC ROSÉ 2015
Ladybirds combat t