Woolworths_Taste_July_2017

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RAISE THE BAR Sake to me, baby Rice: good for eating, great for drinking. Just ask Japan, Korea (north and south) and China, who each have their own answers to transforming the humble grain into satisfying sips CLEMENGOLD SAKE TODDY Combine 2 shots sake and 1 shot ClemenGold juice in a Consol jar and screw on the lid. Submerge the bottle in a heatproof jug or bowl of just boiled water until warmed through, about 3 minutes. Meanwhile, sprinkle a bit of sugar over two slices of ClemenGold and caramelise with a blowtorch or under the grill until slightly charred. Divide the hot sake-and-juice toddy between two heatproof tumblers and garnish each with a caramelised ClemenGold slice. Serves 2. JAPAN: SAKE Made with polished saka mai (sake rice), water, yeast and koji mould, sake is created through a two-stage fermentation process, making its production closer to that of beer than wine. There are two main styles of sake: one made only with rice, and one fortified with brewer’s alcohol. Plum sake, made by infusing plums with sake, is also popular. Generally, premium sakes should be served chilled, while less expensive versions benefit from being heated. If it’s the good stuff, it should be smooth with subtle sweet, bitter, acidic and even umami notes. KOREA: SOJU With an alcohol percentage of around 20%, this spirit doesn’t pack quite the wallop its moniker “Korean vodka” would imply, but because it’s customary to finish a whole bottle (usually around 360 ml) in one sitting, its potency is said to sneak up on you. Traditionally distilled from rice (although wheat and barley versions are also common), soju is slightly sweet and viscous. It’s commonly served straight up in a shot glass, but can also be mixed with fruit juice (a popular drink at Korean barbeques) or beer. CHINA: SHAOXING JIU Shaoxing jiu hails from the Zhejiang province of China and is the oldest type of yellow rice wine in the country (we’re talking between 770 BC and 476 BC ). Made by fermenting rice with water before being pressed, filtered and aged, it’s available in dry, semi-dry and sweet varieties, and amber in colour. It’s traditionally served at 38°C (warm it up by putting the bottle in a jug of hot water), so it’s perfect for getting nice and toasty. It also doubles as a pantry staple, adding flavour to stirfries. PHOTOGRAPHS JAN RAS PRODUCTION HANNAH LEWRY FOOD ASSISTANT CAMILLA REINHOLD TEXT ANNETTE KLINGER EXTRA SOURCES CHILLEDMAGAZINE.COM; SLATE.COM; 1STFOREVERYTHING.COM; GOGHISM.COM; HAPPIEBB.COM; STONYBROOK.EDU; CITS.NET; SHANGHAIDAILY.COM; LEAF.TV; BONAPPETIT.COM
A D V E R T I S I N G P R O M O T I O N EASTERN FEASTIN’ PHOTOGRAPH MICHAEL LE GRANGE PRODUCTION HANNAH LEWRY FOOD ASSISTANT ANDREA MASKEW Authentic Asian flavours don't only live at the takeaway down the road. <strong>Woolworths</strong> stocks all the pantry essentials you need to whip up everything from tempura veg to sweet-and-sour chicken, quick-sticks. It's all there: noodles, panko crumbs and tempura flour; sauce essentials including sweet-and-sour, Chinese BBQ, Indonesian soya and tamarind paste. All you need are chopsticks! woolworths.co.za
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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
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 40 and 41: ANATOMY OF A DISH Bibim-bopping Ord
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
Page 50 and 51: 2 4. EAT ALL THE CHARCUTERIE (AND S
Page 53 and 54: SO, WHAT WILL YOU BE DRINKING THIS
Page 55 and 56: where his son and daugher-in-law, G
Page 57 and 58: A D V E R T I S I N G P R O M O T I
Page 59: PHOTOGRAPH JAN RAS PRODUCTION FOODL
Page 63 and 64: BROOKLYN MALL OF AFRICA Kream is a
Page 65 and 66: 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
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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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A D V E R T I S I N G P R O M O T I
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One of the greatest challenges for
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Y&R1507992 Financially wholesome Ou
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