Woolworths_Taste_July_2017

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ANATOMY OF A DISH Bibim-bopping Ordering bibimbap at Korean restaurant Soju is a revelation. A piping-hot, custom-made stone bowl, filled to the brim, arrives at your table, just waiting for you to get to the best bit. Spoiler alert: it’s at the bottom 1 2 7 8 6 4 3 5
1. THE BOWL: Called a dolsot in Korean, Soju heats up this special stone bowl on a gas stove until red hot. The residual heat keeps cooking the rice, so that by the time you get to the bottom, it has formed an addictively delicious crust. “It’s a happy, happy smell,” says co-owner Rota Yi, affectionately known as Soju Mama. 2. THE RICE: Plain white rice grains are cooked in an electric steamer with just a sprinkling of salt until sticky. 3. THE MINCE: “The steak mince is top quality, so we want to keep its flavour pure,” says Soju Mama. “We fry it over a gas flame, then drain it of oil, and fry it again with only garlic and salt.” 4. THE VEGETABLES: The veggies change according to season, but you’ll usually find baby marrow, carrots and shiitake mushrooms – stirfried separately – putting in an appearance. 5. THE SAUCE: Soju Mama is pretty secretive about the exact contents of the hot sauce she makes, saying it’ll take hours to explain … She is willing to concede that she uses traditional Korean chilli paste, or gochujang, to give it its heat. A small amount is folded through the dish at the end. PHOTOGRAPH JAN RAS PRODUCTION HANNAH LEWRY FOOD ASSISTANT CAMILLA REINHOLD 6. THE EGG: Sunny side up, with crispy edges, the egg is a great foil for the heat of the chilli. If you’re lucky, Soju Mama will step in and show you how to fold it into the rest of the dish using your chopsticks (she takes the liberty of doing it for you). 7. THE FINISHING TOUCHES: A dash of sesame oil, a sprinkling of sesame seeds and a last drizzle of hot sauce does the trick. 8. THE SIDES: Many of the ingredients for the sides come from Soju Mama’s own vegetable garden, so also vary with the seasons. Pickled beetroot, carrots and green beans, radish and cabbage kimchis, bean sprouts, seaweed and sticky-sweet fermented yellow soya beans are all regular accompaniments. Korean Soju Restaurant, 265A Main Road, Sea Point, Cape Town; Tel: 072 736 7845. You Tube
Page 1: July 2017 R36.90 incl. VAT Other co
Page 5 and 6: Masterfully made in Italy with the
Page 7 and 8: WEYLANDTS/1467B/E/SA TASTE NEVER GO
Page 9 and 10: JULY 2017 CONTENTS ● FEATURES ●
Page 12: EDITOR'S LETTER MY TRIP DOWN MEMORY
Page 16 and 17: taste.co.za What's happening online
Page 18: SUBSCRIBER’S OFFER SUBSCRIBE & WI
Page 22 and 23: INGREDIENT: TURMERIC 20 Gofor Gold
Page 24 and 25: INGREDIENT: TURMERIC 102 THE IMPOSS
Page 26 and 27: INGREDIENT: TURMERIC florets until
Page 28 and 29: BEST EVER: INGREDIENT: PHILIPPA CHE
Page 30 and 31: A D V E R T I S I N G P R O M O T I
Page 32 and 33: COFFEE JELLY Throwing a wobbly Slig
Page 34 and 35: PANTRY ESSENTIALS Continental drift
Page 36 and 37: 3 WAYS WITH... … sweet potato Can
Page 38 and 39: MY FAVOURITE TABLE minutes with Jan
Page 42 and 43: WHAT I KNOW NOW Ben Shewry The head
Page 44 and 45: TASTES THAT BIND PUMPKIN PATCH A li
Page 46 and 47: #TASTESLIKEMORE CALIFORNIA DREAMIN
Page 48 and 49: SCENE STEALER 7 BIG LITTLE REASONS
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Page 53 and 54: SO, WHAT WILL YOU BE DRINKING THIS
Page 55 and 56: where his son and daugher-in-law, G
Page 59 and 60: PHOTOGRAPH JAN RAS PRODUCTION FOODL
Page 63 and 64: BROOKLYN MALL OF AFRICA Kream is a
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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
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3. LA COLOMBE FOR PIONEERING GOURME
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RESTAURANTS 7. 8. Above, from left:
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RESTAURANTS Emily’s Linger Longer
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BIKSEMAD Upgrade it by adding cubes
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PAV BHAJI 97
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THE GATSBY 99
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Great for a winter braai! Start it
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FLIGHTS OF FLAVOUR Got a craving fo
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TRAVEL WHET YOUR APPETITE A matcha
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TRAVEL PHOTOGRAPH ART GRAY in 24 ho
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TRAVEL cows eat the grasses that gr
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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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EDITED BY LYNDA INGHAM-BROWN Taste
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TASTE KITCHEN THE VINEGAR The vineg
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STARTER COOK 117 SPICY FRIED POTATO
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STARTER COOK STOCK UP ON THESE WINT
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STARTER COOK FRIDAY SUPPER SMOKY BA
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WINTER, WHAT WINTER? There’s a ne
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One of the greatest challenges for
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Y&R1507992 Financially wholesome Ou
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