Woolworths_Taste_July_2017

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MEAL PLANNER ON THE MENU TODAY … Warm yourself up with three comfort-food menus starring juicy roast chicken, smoky beans on toast and coffee risotto 124 COSY SUNDAY LUNCH Sweet potato gratin, p 34 ClemenGold-glazed roast chicken, p 76 Sesame banana spring rolls, p 128 SUPERFOOD MENU Golden latte, p 26 Smoky cannellini beans on toast, p 121 Buttermilk rye crêpes Suzette, p 74 WINTER BRUNCH Coffee risotto, p 64 Potato-and-sage open tart, p 118 Biksemad, p 96
A D V E R T I S I N G P R O M O T I O N PHOTOGRAPH WILLEM LOURENS PRODUCTION HANNAH LEWRY ASSISTANT JALAUN BEUKES PERFECT PORK Succulent, tender and versatile, Woolworths' top-quality South African pork comes into its own in a sosatie spread featuring three delectable flavour combinations woolworths.co.za Serving suggestion PORK SOSATIES THREE WAYS STICKY CURRY Marinate cubed pork leg or shoulder in 3 T mild curry powder, ¼ cup olive oil, 3 T fruit chutney, 2 sprigs rosemary and 1 clove crushed garlic. Thread onto soaked skewers, alternating with dried apricots, butternut and streaky bacon, before braaiing or roasting. ASIAN Marinate cubed pork leg or shoulder in 3 T oyster sauce, 2 T soya sauce, 1 T canola oil, 2 cloves crushed garlic and 2 finely chopped spring onions. Thread onto soaked skewers, alternating with yellow peppers and baby marrow ribbons before braaiing. HONEY AND MUSTARD Marinate cubed pork leg or shoulder in 6 T wholegrain mustard, 2 T runny honey, 3 T white wine and a few sprigs of thyme. Thread onto soaked skewers, alternating with exotic mushrooms and mixed onions such as red and spring onions, before braaiing or roasting. Available at selected Woolworths stores – ask your Woolworths butcher to cut 2.5-cm cubes from pork leg or shoulder.
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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
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ARTISANAL SAUSAGES BEEF FILLET WITH
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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 and 122: STARTER COOK STOCK UP ON THESE WINT
Page 123 and 124: STARTER COOK FRIDAY SUPPER SMOKY BA
Page 125: WINTER, WHAT WINTER? There’s a ne
Page 129 and 130: One of the greatest challenges for
Page 131 and 132: Y&R1507992 Financially wholesome Ou
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Woolworths_Taste_July_2017

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