Woolworths_Taste_July_2017

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STARTER COOK Take your veggies from bland to brilliant and you (and your family) will love them even more. Think broccoli spiked with Asian flavours, smoky beans on toast and cauliflower in a cheesy frittata that’ll trump your gran’s Sunday lunch version any day Veg out, man PHOTOGRAPHS JAN RAS RECIPES AND PRODUCTION HANNAH LEWRY FOOD ASSISTANT CAMILLA REINHOLD
STARTER COOK 117 SPICY FRIED POTATO SHAKSHUKA WITH NAAN BREAD R40 PER SERVING WEEKEND LUNCH SPICY FRIED POTATO SHAKSHUKA WITH NAAN BREAD Peel, cube and parboil 500 g potatoes. Soften 2 small chopped red onions, 2 green chillies and 1 clove chopped garlic in 50–100 g butter. When caramelised, add 1 t mustard seeds. Add the potatoes and fry until golden. Add 2 x 400 g cans tomatoes, bring to a simmer and cook for 20 minutes. Reduce the heat to low and make 4 small wells in the sauce. Place a kale leaf into each well, then break 1 free-range egg into each well. Simmer for 10 minutes, or until the eggs are set. Serve with toasted naan bread. Serves 4 HEALTH-CONSCIOUS WINE: Creation Viognier 2016
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July 2017 R36.90 incl. VAT Other co
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Masterfully made in Italy with the
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WEYLANDTS/1467B/E/SA TASTE NEVER GO
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JULY 2017 CONTENTS ● FEATURES ●
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EDITOR'S LETTER MY TRIP DOWN MEMORY
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taste.co.za What's happening online
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SUBSCRIBER’S OFFER SUBSCRIBE & WI
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INGREDIENT: TURMERIC 20 Gofor Gold
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INGREDIENT: TURMERIC 102 THE IMPOSS
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INGREDIENT: TURMERIC florets until
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BEST EVER: INGREDIENT: PHILIPPA CHE
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A D V E R T I S I N G P R O M O T I
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COFFEE JELLY Throwing a wobbly Slig
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PANTRY ESSENTIALS Continental drift
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3 WAYS WITH... … sweet potato Can
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MY FAVOURITE TABLE minutes with Jan
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ANATOMY OF A DISH Bibim-bopping Ord
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WHAT I KNOW NOW Ben Shewry The head
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TASTES THAT BIND PUMPKIN PATCH A li
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#TASTESLIKEMORE CALIFORNIA DREAMIN
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SCENE STEALER 7 BIG LITTLE REASONS
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2 4. EAT ALL THE CHARCUTERIE (AND S
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SO, WHAT WILL YOU BE DRINKING THIS
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where his son and daugher-in-law, G
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PHOTOGRAPH JAN RAS PRODUCTION FOODL
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BROOKLYN MALL OF AFRICA Kream is a
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COFFEE CULTURE ESPRESS YOURSELF 63
Page 67 and 68: COFFEE CULTURE CINNAMON DOUGHNUTS W
Page 69 and 70: COFFEE CULTURE GLOBAL COFFEE CULTUR
Page 71 and 72: ARTISANAL SAUSAGES BEEF FILLET WITH
Page 73 and 74: COFFEE CULTURE ROASTERY ROUND-UP Al
Page 75 and 76: BUTTERMILK RYE CRÊPES SUZETTE WITH
Page 77 and 78: LEMON CURD LAVA PUDDINGS 75 EASY PE
Page 79 and 80: THE SECRET’S IN THE CITRUS BRINE!
Page 81 and 82: IN SEASON: CITRUS CARAMELISED ORANG
Page 83 and 84: PEOPLE AND FOOD Slap chips at Manny
Page 85 and 86: PEOPLE AND FOOD “ALL THAT REALLY
Page 87 and 88: 85 Clockwise, from top left: Manny,
Page 89 and 90: The Tasting Room at Le Quartier Fra
Page 91 and 92: 3. LA COLOMBE FOR PIONEERING GOURME
Page 93 and 94: RESTAURANTS 7. 8. Above, from left:
Page 95 and 96: RESTAURANTS Emily’s Linger Longer
Page 97 and 98: BIKSEMAD Upgrade it by adding cubes
Page 99 and 100: PAV BHAJI 97
Page 101 and 102: THE GATSBY 99
Page 103 and 104: Great for a winter braai! Start it
Page 105 and 106: FLIGHTS OF FLAVOUR Got a craving fo
Page 107 and 108: TRAVEL WHET YOUR APPETITE A matcha
Page 109 and 110: TRAVEL PHOTOGRAPH ART GRAY in 24 ho
Page 111 and 112: TRAVEL cows eat the grasses that gr
Page 113 and 114: A D V E R T I S I N G P R O M O T I
Page 115 and 116: EDITED BY LYNDA INGHAM-BROWN Taste
Page 117: TASTE KITCHEN THE VINEGAR The vineg
Page 121 and 122: STARTER COOK STOCK UP ON THESE WINT
Page 123 and 124: STARTER COOK FRIDAY SUPPER SMOKY BA
Page 125 and 126: WINTER, WHAT WINTER? There’s a ne
Page 127 and 128: A D V E R T I S I N G P R O M O T I
Page 129 and 130: One of the greatest challenges for
Page 131 and 132: Y&R1507992 Financially wholesome Ou
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