Woolworths_Taste_July_2017

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STARTER COOK BRUNCH IS SERVED Add a fresh green salad or dressed green beans on the side and you’re good to go. CAULIFLOWER-AND- GOAT’S CHEESE FRITTATA R34 PER SERVING 120 MOREISH BRUNCH CAULIFLOWER-AND-GOAT’S CHEESE FRITTATA Preheat the oven to 200°C. Mix 6 t fennel seeds, 3 t dried chilli flakes, 1 t ground black pepper, the juice and zest of 2 lemons and ¼ cup olive oil. Cut 2 heads cauliflower into steaks and coat in the marinade. Season and roast for 15 minutes until tender but still firm. Whisk 8 free-range eggs, add 1 cup cream, 1 cup milk, 100 g grated Boerenkaas or Parmesan and season to taste. Place the cauliflower into an ovenproof dish, then pour over the egg mixture. Dot 150 g Boursin soft goat’s cheese or chevin onto the mixture and bake for 40 minutes at 160°C. Serves 6 CARB-CONSCIOUS, MEAT-FREE, WHEAT- AND GLUTEN-FREE WINE: Cederberg Bukettraube 2016
STARTER COOK FRIDAY SUPPER SMOKY BABY MARROWS WITH GARLICKY CANNELLINI BEANS ON TOAST Roast 1 head garlic under the grill, turning often until evenly charred and soft. Remove from the oven and cool slightly. Soften 2 thinly sliced large leeks in 50 g butter and 1 T olive oil. Squeeze out 4–6 cloves of the roast garlic into the leeks and pour in 1 cup cream. Add 1 sprig rosemary, 1 x 400 g can drained cannellini beans and simmer until thick, about 15 minutes. Toss 350 g sliced baby marrows in 2 T olive oil and season. Pan-fry on one side in a hot, dry pan until browned. Serve the beans on charred slices of ciabatta with the baby marrow ribbons and a squeeze of lemon juice. Serves 4 MEAT-FREE WINE: <strong>Woolworths</strong> Italian Pinot Grigio 2016 FLAVOUR TIP Char baby marrows on one side to add delicious flavour. Roast the garlic in its skin for a smoky yet sweet taste that’ll elevate your dish. FARMING WITH TOMORROW IN MIND Ever wondered what the Farming for the Future logo you’ve seen in Woolies is all about? It shows that the fruit and veg you buy are farmed using methods that use water responsibly, improve soil quality and encourage biodiversity, which means you’re getting the best without it costing the Earth. SMOKY BABY MARROWS WITH GARLICKY CANNELLINI BEANS ON TOAST R29 PER SERVING
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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
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COFFEE CULTURE CINNAMON DOUGHNUTS W
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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 and 118: TASTE KITCHEN THE VINEGAR The vineg
Page 119 and 120: STARTER COOK 117 SPICY FRIED POTATO
Page 121: STARTER COOK STOCK UP ON THESE WINT
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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