Taste - February 2016 ZA

8/19/2019 Taste - February 2016 ZA

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January/February 2016R34.90 incl. VATtaste.co.za @WWTaste


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PR O

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It’s no wonder Toyota kept its recent update of the Etios – alreadywell-priced, well-rated and well-liked – minimal, focusing instead

on details that make all the difference. The clean, restrained exterior

lines have remained relatively unchanged with a new colour option

(a shimmery jet grey metallic), grille, and colour-coded door mirrors

and handles across the range, but it’s the interior that has received

the most careful consideration. From the reprofiled seat design and

tailored upholstery to the redesigned central instrument cluster and

new audio system with Bluetooth functionality, this attention to

detail promises to deliver on driving pleasure to match its punchy

1.5-litre, four-cylinder engine. Perhaps the best news is that these

improvements haven’t come at a big cost: Toyota has increased the

price by only R100 across the range.

Etios 1.5 HB Xi ..........R139 900Etios 1.5 HB Xs .........R149 400

Etios 1.5 SD Xi ..........R146 800

Etios 1.5 SD Xs .........R156 100

Etios Cross ..................R171 400

All Etios models come

standard with a two-year/

30 000 km service plan.

toyota.co.za

A RECIPEFOR SUCCESS

A consistent bestseller, the Toyota Etiosjust keeps rising to the occasion


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STIR IT UPIt’s no problem at all to make a delicious, vegetable-packed meal in minuteswith Woolies’ wide range of Easy to Wok stir-fry veggies, noodles and sauces

When you’re pressed for time but really can’t face another takeaway, Woolworths’ Easy to Wok

range is the quick-and-easy, good-for-you answer. Simply choose your favourite Woolies ready-

made stir-fry vegetable mix – new varieties include bright and crunchy, crisp and crunchy, and

green veg (which includes baby marrow spaghetti for carb-free devotees) – and fry until just

cooked but crunchy. Add flavour with one of the tasty stir-fry sauces, including sweet and sour,

honey and ginger, aromatic coconut and teriyaki, then round it off with fresh egg or soya ramen

noodles. Easy does it! woolworths.co.za

SALMON AND GREEN VEG STIR-FRY

Sear Woolworths’ lightly smoked salmon until just

cooked and set aside. Fry the green veg stir-fry until

just done, add the salmon to warm through and finish

off with honey, soya and ginger stir-fry sauce.

BRIGHT AND CRUNCHY CHICKEN STIR-FRY

Fry chicken strips until golden but still juicy, then set

aside. Fry the bright and crunchy stir-fry until just

cooked, then add the chicken to warm through.

Finish off with the honey-and-ginger stir-fry sauce.

Serve with soya ramen noodles.


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P R O

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P H O T O G R A P H J

A N

R A S P R O D U C T I O N H

A N N A H L E W R Y F O O D A

S S I S T A N T

J A C Q U E L I N E B U R G E S S

TRY THE SE STIR-FRYING TRICKS

● If you’re including a protein, brown the meat

slightly to seal in the flavour, then add the veggies

and continue cooking. ● Don’t mix the vegetables

around too much as you’ll lose the heat in the pan

and they will become soggy. Ensure crunchiness

and even cooking by only stirring every 30 seconds

to 1 minute.

CRISP AND CRUNCHY

MEATBALL STIR-FRY

Pan-fry Woolworths’ pork and

beef meatballs until golden

brown and cooked through, then

set aside. Fry the crisp and

crunchy stir-fry until just cooked,

then add the meatballs to warm

through. Stir through the

sweet-and-sour stir-fry sauce.

Serve with egg noodles.


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C O V E R P H O T O G R A P H J

A N R A S P R O D U C T I O N A

B I G A I L D O N N E L L Y

F O O D A

S S I S T A N T S C L E M E N

T P E D R O A N D J

A C Q U E L I N E B U R G E S S

CONTENTS JANUARY/FEBRUARY 2016

FAST EASY FRESH:

ROMANCING THE STONE

In sweet or savoury dishes,versatile nectarines, peachesand plums are your must-buythis month. 16

A TASTE OF THINGS TO COME

These are the ten healthy foodtrends that will help you eat well

in 2016. 58

COCONUT & ROSE

When these two flavours meet,unforgettable recipes will follow.Coconut cake with rose-watericing, anyone? 68

SUPER NATURALIS

What will award-winning chefLuke Dale-Roberts do next? Hint:he’s thinking out of the box. 76

THE GREAT GUILT-FREE

BAKE OFF!

You don't need white flourto have your cake (or lemonmeringue pie) and eat it. 84

MEN AT WORK

Take your cooking to the nextlevel with a menu of recipes fromthe home kitchens of Bill Granger,Curtis Stone, Gordon Ramsayand Jamie Oliver. 90

TONIGHT YOU'RE EATING

AT SIBA'S TABLE

Need quick, easy, feel-good ideasfor midweek dinners? Try SibaMtongana's new cookbook. 98

HEAD FOR THE HILLS

Give Bali’s beaches a break andspend more time in Ubud, wherethe street food and fine dininghave put this town on the globalfood map. 104

MAKE A FRESH START

These 10 zesty, spicy, fruityrecipes will make yournew eating plan an absolutebreeze. 112

● FEATURES ●

Badam (almond) rose-and-coconut milk jelly

with poached peaches. See page 74 for recipe.


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● FIRST TASTE ●

23 What to eat, drink, do and buy in Jan/Feb

24 Know your greens

26 Taste the world: these are the global flavours

you need to try this year

28 Flash in the pan: Get your Mexican food fix

30 My favourite table: Elana Afrika-Bredenkamp

31 Anatomy of a dish: The perfect burger

32 Foodies' New Year’s resolutions

34 What I know now: Heston Blumenthal

on relaunching The Fat Duck

36 Bite-sized: Find out who won the

TASTE/Eat Out Bursary

38 Scene stealer: Where to eat in Paris now

● THE WINE INSIDER ●

45 Which pink should you drink?

Why you should rethink your rosé objections and kick-start

the year with these great summer suggestions

48 Food-and-wine pairing … three wines that work

well with rose and coconut

50 Wine of the month An award-winning Merlot

52 Tastes that bind Smoorsnoek makes Sam

Woulidge nostalgic for childhood seaside holidays

54 #TASTESLIKEMORE Why Malibongwe Tyilo

reckons he’ll stay on the dieting wagon this year

● COLUMNS ●

119 Tips and techniques for the master cook

● TASTE KITCHEN ●

* Woolworths products featured are subject to availability and may not be available

at all stores. All prices include VAT and were correct at the time of going to press.

Offers available while stocks last. Not all products and ingredients featured are

available from Woolworths. While all precautions have been taken to ensure the

accuracy of information, neither the publisher and editor, nor New Media Publishing,

can be held liable for any inaccuracies, injuries or damages that may arise.

8 Editor’s letter

10 Visit taste.co.za for recipes, tips and news12 Feedback Talk to us and win

44 Subscribe to TASTE for just R26 per issue

and win a hamper of wine and olive oil

56 WIN a once-in-a-lifetime holiday in Mauritius

122 Foodstuff: Your shopping guide for Jan and Feb

126 Recipe index

128 TASTE fakeaway: A spicy Valentine’s meal for two

● REGULARS ●

page 90

page 58

page 56

page 76

page 16, 98, 112

page 58, 84

71

109

90

111

17 76


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Midrand: 324 Old Pretoria Road, Halfway House •

Sandton / Randburg: 20 Rhodes Street • Tel: 011 781 4888

Durban: 1322 South Coast Rd, Mobeni • Tel: 031 462 7722

Pinetown: Cnr. Old Main Rd & St John’s Avenue • Tel: 031 709 6263

Ballito Bay Mall • Tel: 032 586 1470 - Open on Sundays from 9am to 2pm

Ghana: 34 Spintex Rd, Accra • Tel: +233 207 591 313

Umhlanga: Urban Park Hotel, 60 Meridian Drive • Tel: 031 566 3412

Cape Town : 2 Highway Park, Northgate Estate Tel: 021 510 8130

Tel: 011 312 4060•

www.kitchenstudio.com [email protected]

“It’s all us”

Many kitchen suppliers rarely venture beyond manufacturing carcasses and basic doors. At The Kitchen Studio, every single componentof our kitchen and bedroom furniture is manufactured by us under one roof - which means that we are wholly responsible for your finishedproduct and guarantees.You can be assured that your entire kitchen and bedroom – from door to moulding – has been touched by thesame celebrated artistry and craftsmanship that has helped us remain one of South Africa’s leading kitchen companies.


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The trouble with being a food nerd

is it can wreak havoc on your

wardrobe. And what has made it worse

for me is that I only discovered my great

love of food in my 20s, so I feel like I have

to make up for those lost years. Usuallywith second helpings. This was okay when

my metabolism was young and sprightly,

but then I turned 30 and my great love of

food transformed itself into double-figure

kilos. I wouldn’t have minded so much,

but at the time I was working on a fashion

magazine and had developed a penchant

for statement dresses, none of which fit me

anymore. When things got really desperate,

I did what any self-respecting food nerd

does and signed up with a personal trainer,

the one and only Dr Eagle. Life is tooshort to diet.

At the time of Dr Eagle’s intervention

I lost 15 kg. Most of those kilos have

found their way back home over the last

decade but because I am still not prepared

to curtail my food obsessions, I try to see

EDITOR’S LETTERthe long-suffering Dr Eagle twice a week.

Our relationship is about far more than

gladiator lunges and conversations about

my “nutrition”. It is a friendship built on

endorphins and the knowledge that

I am never going to count kilojoules andthat’s okay. Dr Eagle does not judge, what

he does is allow me to indulge my food

nerdism without turning into a blimp. He

and I start every year by setting some goals,

but it’s always with the tacit understanding

that large quanities of barley soup and my

two sessions a week is probably as good as

my regime is ever going to get.

Until now.

2016 might well be a turning point for

me and my wardrobe, considering that

some of the most important food trendsat the moment are all about eating fresh,

seasonal, good-for-you ingredients that

promote great health. So instead of making

a new year’s resolution to lose weight,

you might consider planting a vegetable

garden, for instance. Or commit to only

P O

R T R A I T J A N R

A S

shopping for ingredients that are locally

grown and in season. (You know where

to go.) According to trend forecaster

Martin Raymond, the way we eat this year

will be about wasting less, understanding

provenance, embracing imperfect produceand using natural ingredients to boost

flavour. Eating responsibly, in other

words. Always ahead-of the-curve, Abigail

Donnelly interpreted his predictions with

some great tips and recipes in “A taste

of things to come” (p. 58).

There are also loads of other recipes

in this issue that will see you through the

holidays without sacrificing your skinny

jeans: try Abi’s guilt-free bakes (p. 84), Siba’s

easy midweek dinners (p. 98) and Hannah’s

virtuous but still delicious new year recipes(p. 112.). Because the real secret to health

and happiness is in making good choices.

And that’s where TASTE can really help.

BOUNCE-BACK

BARLEY SOUP

This is what I make when

I have overdone it, needto appease Dr Eagle and

feel better about myself.

olive oil 2 T

onion 1, finely chopped

celery 4 sticks, finely

chopped

carrots 3, finely chopped

fennel 1 bulb,

finely chopped

chilli flakes, to taste

garlic a few cloves,

choppedchopped tomatoes

1 x 400 g can

barley 200 g

hot chicken stock

(preferably home-made)

1 litre

Swiss chard 1 bag,

finely shredded

1 Heat the olive oil and

fry the onion for 5 minutes

on a medium heat until

fragrant. 2 Add the celery

and carrot and cook for

another 15 minutes untilsweet and soft. 3 Add the

fennel, chilli flakes and garlic

and cook, stirring, for a few

more minutes. 4 Add the

tomatoes and stir well.

5 Add the barley and stir

again. 6 Pour in the chicken

stock and bring to the

boil. Reduce the heat and

simmer for at least an hour,

preferably longer. 7 Skim

off any foam that rises tothe surface. After about 1½

hours the barley will have

softened and thickened the

soup. 8 Add the shredded

Swiss chard and cook for five

more minutes. This probably

defeats the object, but it’s

really good with toasted

sourdough bread, good

olive oil and fresh Parmesan.

8


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What's happening online?

www.taste.co.za@WWTaste

Answer: Take a mouthful of your favourite

drink (alcoholic or fizzy). The

tingling in your mouth distracts

you and the onion odour is

camouflaged. This works!

– Heather Dyers


A N R A S P R O D U C T I O N H

A N N A H L E W

R Y

0

#wwTASTEtipCooking with chilli and your

hands are on fire? Rub fresh,

sliced lemon on your fingers

to soothe the burn.

Follow us on Twitter and

Instagram (@WWTaste)

for more #w wTASTEtips.

Congratulations, Heather! For

your pearl of wisdom, you’ve won

a hamper of Codorniu CuvéeBarcelona 1872 worth R300!

FOR MORE COMMUNITY CHATTER, JOIN US

AT TASTE.CO.ZA/COMMUNITY-QUESTIONS.

“Orange and cardamom cake with white chocolateganache.” – @missroxyd

We know you’re taking pictures of your food! Post your photos

on our Facebook page or tag us on Twitter and Instagram

(@WWTaste) and you could be featured in the mag!

New year, new you?If 2016 is your year of eating better,

we’re here to make it easier. Visit taste.co.za/

recipe-category/health-conscious for a wide

collection of health-conscious recipes

that don’t skimp on flavour.

Entertaining made easy Terrified at the prospect of hosting guests? Make

it easy with the ideas at taste.co.za/menus. You’ll

find inspiration for everything from date night to

a full-on Sunday lunch.

Question:What's the

best way tochop onions

withoutcrying? – Imtiyaz Adams


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Our story began in 1992 with a fiery passion and desire to serve quality Italian-inspired meals;

made with love, from scratch. 23 years later, we continue to work hard at sourcing only the

finest and freshest ingredients and take no shortcuts in our approach.

To enjoy a slice of the goodness, pop into your favourite pizzeria or simply order online from colcacchio.co.za

colcacchio.co.za@colcacchio


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EDITORINCHIEF Kate Wilson

[email protected]

FOOD EDITOR Abigail Donnelly

[email protected]

HEAD OF CREATIVE: CONSUMER DIVISION

Mark Serra

GROUP MANAGING EDITOR Liesl Nicholson

[email protected]

FEATURES EDITOR Michelle Coburn

SENIOR COPY EDITOR Lynda Ingham-Brown

FEATURES WRITER Annette Klinger

ART DIRECTOR Lené Roux

ONLINE EDITOR Amy Ebedes

DIGITAL CONTENT PRODUCER Ashraf Booley

DIGITAL COMMUNICATION ASSISTANT

Wazeer Bassadien

ADMINISTRATIVE MANAGER Samantha Charles

FOOD ASSISTANT Clement Pedro

FOOD ASSISTANT Jacqueline Burgess

CONTRIBUTOR Annemarie Meintjes

CONTRIBUTING FOOD EDITOR Phillippa CheifitzCONTRIBUTING FOOD EDITOR Hannah Lewry

WINE CONSULTANT Allan Mullins

CONSULTING DIETICIAN Mariza van Zyl

WOOLWORTHS EDITORIAL BOARD

Head of Brand Communications: Glenda Philp

Brand Managers Foods: Michelle Koblischke

and Hieba Solomon

Marketing Assistant Foods: Faith Maimane

ADVERTISING & MARKETING

Business Manager: Werner Haywa rd +27 21 417 1120 [email protected]

Brand Manager: Yvette Samaai +27 21 417 1156 y [email protected]

Senior Sales Executive: Tharien Nel +27 21 417 5168 [email protected]

Digital Senior Sales Executive: Cailine Smith +27 21 417 5198 [email protected]

Advertising Co-ordinator: Julian Petersen +27 021 417 1220

PRODUCTION & CIRCULATION

Circulation Manager: Roxanne Holman

+27 21 417 1218

SUBSCRIPTIONS & DISTRIBUTION

Subscriptions Operation Manager: Karin Mulder

+27 21 530 3195; [email protected]

PUBLISHING TEAM

General Manager: Aileen Lamb

Account Director: Cat Anderson

Senior Account Executive: Thanaa MoosaGeneral Manager’s Assistant: Zizipho Hani

General Manager Production & Procurement:

Lucrezia Wolfaardt

Chief Financial Officer: Mark Oaten

Non-Executive Director: Irna van Zyl

EXECUTIVE DIRECTORS

Group Commercial Director: John Psillos

Managing Director: Bridget McCarney

Repro by: New Media Publishing

Printed by: Paarl Media Paarl

Published on behalf of Woolworths by

New Media Publishing Pty Ltd,

New Media House,

19 Bree Street, Cape Town, 8001.

PO Box 440, Green Point, Cape Town, 8051.

Telephone: +27 (021) 417-1111

E-mail: [email protected]

www.newmediapub.co.za

24 156 July-Sept 2015

WINNING LETTER The once great Alexander Pope wrote “To err is human, to forgive,

divine.” But I think it could also possibly be “To err is human, to eat,

divine.” We live in such a frenetic world that we too easily forget

the little pleasures in life, such as gathering around the table

or kitchen nook to enjoy an evening meal together, whether it’s

a sumptuous roast or good old-fashioned mac and cheese. Put

away your mobile devices and experience the joy of tasting your

food, making eye contact with those at the table, listening and

engaging. It’s a magical way to end a busy day. I like to believethat a family that eats together, stays together. – Julie Yelseth

THE WRITER OFTHIS MONTH'SWINNING LETTERRECEIVES A R500WOOLWORTHSGIFT CARD, PLUS

AN ESPRESTOCAPSULE COFFEEMACHINE ANDCAPSULES

WORTH R2 200.

ASK TASTEQ: What can I do with used coffee grounds? – Jessie Bezuidenhout

A: A great foodie use for old coffee grounds is to dry them out

and place in a bowl in your fridge to neutralise odours. They can

also be used as an inexpensive scouring agent for cleaning pots.

TW-EAT, TW-EATSpotted on the @WW Taste Twitter feed

@BassonBertus: “Pannekoek Hoek COMING SOON to@SpiceRoutePaarl, watch this space...” Do the pancakes come with

bottomless Nutella?

@BravoTopChef: “There’s a fine line between being a leader and

being bossy. #TopChef” You can always count on a few pearls of

wisdom while watching Top Chef , now in its 13th season.

@NigelSlater: “Hot chocolate in a paper cup. The piercing scent

of clementines. #Norway” One fewer syllable and that would’ve been

a pretty catchy haiku, Nigel.

TASTE reserves the right to edit l etters.

FOLLOW US ON INSTAGRAM AND TWITTER Ð@WWTASTE. AND SUBSCRIBE TO OUR FREE

WEEKLY NEWSLETTER AT TASTE.CO.ZA.

FEEDBACK Drop us a line at [email protected], or tweet @WWTaste. We love hearing from you

THE TEAM SAYS …IN 2016, I CAN’T WAIT TO MAKE…

“2016 is the year thatI’m going to master

the art of makingHollandaise sauce.

Because poachedeggs.” – Amy Ebedes

“I’m determined tomake madeleineslike the ones on page40. I’m going to buythe pans and do it!” –Lynda Ingham-Brown

“The ever-elusive,perfect macaron.” –

Tharien Nel

“Veggie koftasusing chickpea flour(besan) and spinach

in a yoghurt sauceflavoured with lots

of fenugreekand curry leaves.”

– Abigail Donnelly

“Parma ham andfresh fig salad – it’sso quick and easyand very yummy.”– Samantha Charles

2

“Abi’s beautiful home-made pasta with the

lavender and brown-butter sauce on page59.” – Kate Wilson

“

“

“


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The legend lives on.

6 5 2 7

From the original enamel coated Cast Iron range created in 1925, our cookware has been made to last

and last. From Cast Iron to Stoneware to Stainless Steel, the legend continues to grow. Find out

why Le Creuset has become an essential part of kitchens, dining rooms and tea tables around the world by

visiting your nearest Le Creuset Boutique Store today, going to www.lecreuset.co.za or calling our

customer help line on 086 177 3321.

Le Creuset South Africa LeCreusetSA instagram.com/lecreusetsa

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WALMER PARK . FRANSCHHOEK . WATERSTONE V ILLAGE . CRESTA SHOPPING CENTRE . GROVE MALL NAMIBIA . BAYWEST . WATERCREST . MALL OF THE SOUTH . CENTURION MALL

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WHAT’S FOR LUNCH?Move over peanut butter-and-jam sarmies! With Woolworths’ delectable selection

of deli treats, you won’t have to deal with lunchbox envy this year

There’s no reason to be uninspired when it comes

to packing lunchboxes when you have the exciting

new range of treats available from Woolies' deli at your

disposal. Choose your favourites from sliced cold meats

including German or peppered salami, beef pastrami,

gypsy ham and beef silverside. Woolworths’ new rangeof sliced or whole chicken breast pieces in flavours

including peri-peri, butter-basted or lemon and black

pepper, are also packed with flavour, while the salami

bites or sticks make the perfect anytime snack. With

such a wide variety on offer, lunchboxes will never

be boring again. woolworths.co.za


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P R O

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A N

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S S I S T A N T

J A C Q U E L I N E B U R G E S S

COOL LUNCHBOX IDEAS

● Thread skewers with ingredients you love for a bite-sized snack. Try gypsy ham with roast butternut and feta, or peri-

peri chicken bites with slices of roast beetroot and cucumber. ● Fill Woolworths wraps with your favourite ingredients,

then slice into bite-sized pieces. Try smoked salmon, beetroot, cream cheese and rocket, or spicy sliced chicken breast

with mayonnaise and rocket. ● Top slices of ciabatta with any of the following: peppered salami, pastrami, hummus and

rocket; butter-basted chicken, mayonnaise and microgreens or sliced spring onion; beef silverside, cream cheese

and cherry tomatoes; or lemon-and-black pepper chicken bites, beetroot and cream cheese.● Add a couple of salami sticks for a mid-afternoon pick-me-up.


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FAST, EASY, FRESH

ROMANCING THE STONE

This month is all about the versatile sweetnessof plums, peaches and nectarines. Use them to addamazing flavour to a sticky roast, a beautiful salad

and the easiest fridge cake in the world

PHOTOGRAPHS

DIRK PIETERS RECIPES AND PRODUCTION

HANNAH LEWRY FOOD ASSISTANTS JALAUN BE UKE S AN D STRONE HENRY

Ripe-and-ready plums

Flavourburst ripe-and-readywhite-flesh nectarines

Flavourburst ripe-and-ready

yellow-flesh nectarines

Nectargold yellownectarines

Ripe-and-readydessert peaches

6


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19

ROAST STONE FRUIT

WITH HONEYED

CREAM

Serves 6

EASYGREAT VALUE

Preparation: 10 minutes

Cooking: 35 minutes

ripe stone fruit (plums, nectarines

or peaches) 8–10, halved

butter 50 g

lemon 1

brown sugar 80 g

cream 1 cup

honey 4 T

1 Preheat the oven to 180°C.

Arrange the fruit on a baking tray

and top each half with ½ t butter,

a squeeze of lemon juice and

sprinkle with brown sugar. Roast

the fruit for 30–35 minutes, or until

tender and slightly caramelised.

2 Drizzle the fruit with cream and

honey and serve hot, straightfrom the tray.

WHEAT- AND GLUTEN-FREE

WINE: Tierhoek Straw Wine

Non-Vintage

GREAT VALUE

R20 PER SERVING


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STICKY PLUM CHICKEN

WITH CORIANDER

AND ALMONDS

A roast inspired by traditional apricot

chicken, but with a summery,

Asian-style twist.

Serves 4

EASY


Cooking: 50 minutes

hoisin sauce ½ cup

plum sauce ½ cup

soya sauce 4 T

honey ¼ cup

whole free-range chicken 1 x 1. 2 kg

sea salt 1 T

olive oil 2 T

plums 8

flaked almonds 50 g, toasted

fresh coriander 10 gWoolworths coriander, chilli and lime

pesto 125 g

1 Preheat the oven to 220°C. Mix the

hoisin, plum and soya sauces and honey,

then set aside. 2 Rub the chicken with

sea salt and olive oil, place on a baking

tray and roast for 20 minutes, then

reduce the heat to 180°C and brush

the basting onto the chicken every

10 minutes for the next 30 minutes

of cooking time. 3 Add the plums

to the baking tray for the last 20 minutes

of cooking time. Serve the chickensprinkled with the almonds, fresh

coriander and a spoonful of coriander,

chilli and lime pesto.

DAIRY-FREE

WINE: Fairview Viognier 2014

8


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FAST, EASY, FRESH

VANILLA, BERRY

AND PLUM FIZZ

Serves 8

EASY

GREAT VALUE


Cooking: 25 minutes

plums 4

frozen summer berries 400 g, thawed

caster sugar 440 g

vanilla pod 1, split

stone fruit, sliced, for serving

lemonade or soda water 2 litres

fresh mint 10 g

1 Place the plums and berries into

a saucepan with ½ cup water, bring to

a simmer, then add the sugar and vanillaseeds. Stir until the sugar has dissolved,

then simmer for 5–10 minutes, or until

syrupy and reduced. 2 Remove from the

heat and strain into a bowl. Allow to cool,

then pour into a sterilised bottle. 3 When

ready to serve, slice the stone fruit and

place into a pitcher. Fill with crushed ice,

lemonade, mint and 1–2 T of the cordial.

DAIRY-FREE, WHEAT- AND GLUTEN-FREE

GREAT VALUE

R16 PER SERVING


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20

REFRESHING

SUMMER SALAD

The salty roast tomatoes bring

together all the flavours of the

mozzarella, nectarines and speck.

Serves 4

EASY

Preparation: 20 minutesCooking: 25 minutes

tomatoes 4, halved

olive oil 1 T

red wine vinegar 2 T

caster sugar 1 T

sea salt and freshly ground black

pepper, to taste

white peaches 4, quartered

Woolworths baby herb leaves

1x 60 g tub

fresh mint 15 g

buffalo mozzarella 2 balls, torn

Woolworths speck 1 x 70 g packet

1 Preheat the oven to 200°C. Arrange

the tomatoes, cut side up, on a cooling

rack on top of a baking tray, drizzle with

olive oil and red wine vinegar and

sprinkle over the caster sugar and

sea salt. Roast for 20–25 minutes.

2 Place the peaches, baby leaves,

mint and mozzarella in a large salad

bowl and season to taste. Toss, then

add the tomatoes and speck and

season to taste.

CARB-CONSCIOUS, FAT-CONSCIOUS,HEALTH-CONSCIOUS, WHEAT- AND

GLUTEN-FREE

WINE: Kanu Chenin Blanc 2015


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GREAT VALUE

R19 PER SERVING

FAST, EASY, FRESH

EASY FRIDGE CAKE

WITH SLICED NECTARINES

The perfect summer dessert – serve straight

from the fridge.

Serves 8

EASYGREAT VALUE

Preparation: 30 minutes, plus 4 hours’

chilling and setting time

Woolworths chocolate digestive

biscuits 250 g

desiccated coconut 50 g

butter 225 g, melted

cream 1 cup

condensed milk 1 x 385 g can, chilled

limes 3, zested and juiced

nectarines 3, sliced, for serving

pomegranate rubies, for serving

icing sugar, for dusting

1 Place the biscuits in a large Ziploc bag and

crush finely using a rolling pin. 2 Mix the

crushed biscuits with the coconut and butter,

then press into a greased and lined loose-

bottomed 36 cm x 13 cm x 2.5 cm rectangular

tart case to make an even crust. Chill while

you prepare the filling. 3 Beat the cream until

soft peaks form. In a separate bowl, whip

the chilled condensed milk at a high speed

until doubled in size, about 3–4 minutes.

Gently fold the cream into the condensed

milk in batches. 4 Fold the lime juice andzest into the cream. Spoon into the tin and

smooth, then chill for 4 hours or until set. Slice

and serve topped with the nectarines and

pomegranate rubies. Dust with icing sugar.

WINE: Woolworths Diemersfontein

Chocolate Shiraz 2015

● FLAVOURBURST RIPE-AND-READY WHITE-

FLESH NECTARINES are sensational sliced in

salads with salty Parma ham. From R34.99. ● FLAVOURBURST RIPE-AND-READY YELLOW-

FLESH NECTARINES

can be poached in berry juice, sugar, and star anise. Scatter with

pistachios and serve with cheese. From R34.99.● NECTARGOLD NECTARINES Halve, dot with

Gorgonzola, drizzle with honey and roast.

From R29.99.● RIPE-AND-READY DESSERT PEACHES can

be quartered and poached in sugar syrup.

Cool, purée and serve in Champagne glasses

topped with bubbly as a Bellini. From R25.99 ● RIPE-AND-READY PLUMS can be roasted

and blended to make a sweet-and-sour sauce

with soya, malt vinegar, star anise, honey and

ginger. Use to baste braaied ribs. From R29.99.


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A N R

A S

P R O D U C T I O N A


FIRST TASTE

EDITED BY AN NE TTE KL IN GE R

WHAT TO EAT, DRINK, DO AND BUY NOW

ALL HAIL, KING KALE!

It may be the staple diet of hungry celebs like

Gwyneth Paltrow and Jennifer Aniston, but it is

equally well-loved by Jamie Oliver and high-end

chefs, not to mention every hipster foodie from

Bree street to Brooklyn. We’re talking about the

coolest member of the brassica family: kale.

Toss in a salad, sauté with garlic, blitz into a pesto,

juice with apple, or join the Goop generation and

make roast kale chips. Or you could just pick up

a slow-dried, ready-made version in a variety

of moreish flavours from Woolies (see page 124).


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P H

O T O G R A P H S D I R K P I E T E R S P R O D U C T I O N H

A N N A H L

E W R Y

S O

U R C E S N I G E L L A . C

O M ; T H E G U A R D I A N . C

O M ; M A R C U

S S A M U E L S S O N . C

O M ; H E R A L D S U N . C

O M ; J A M I E O L I V

E R . C

O M

FIRST TASTE

24

WATERCRESS

These soft, delicate leaves add a peppery

tang to sandwiches, salads and risottos.

Marcus Samuelsson likes to serve

grilled treviso (similar to radicchio) with

a watercress salad dressed with blue

cheese, red wine vinegar and olive oil.

BABY SPINACH

Try the grassy, tender

leaves steamed withbutter and lemon

juice, or take your

inspiration from

Nigella by combining

them with green

pumpkin seeds and

avocado in a salad.

Finish with a dressing

of olive oil and lime

juice and zest.

RAINBOW SWISS CHARD

The slightly bitter leaves can be eaten raw,

boiled, sautéed or braised, while the crunchy

stems are great in pickles. Make like Jamie and

top crostini with wilted, garlicky chard, then

drizzle over some extra virgin olive oil.

ROCKET

A bit peppery and slightly sweet,

rocket complements meat, fish and

cheeses. Matt Preston combines

it with grilled peaches, goat’s cheese,

prosciutto and toasted pecan nuts

in a salad with a balsamic syrup.

SAVOY CA BBAG E

The crinkly leaves are more tender and less sharp than

regular cabbage, so they’re great for eating raw, but you

also can’t beat them in rissoles. In his “fancy coleslaw”,

Yotam Ottolenghi combines Savoy with radicchio, carrots,

fennel, red pepper and spiced cashews, finishing with a

dressing of herby, chilli-spiked honey, mustard and mayo.

K N O W YO U R G R E E N S ?

Cooking with leafy supergreens has never been cooler. We handpicked

some of kale’s contemporaries and share celeb-chefs’ tricks on how

to make the most of them this summer

Discover more light and fresh recipes starring supergreens

at taste.co.za/recipe-guide/super-greens.


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WOOLWORTHS FLAVOUR SOCIETY

TASTE T H E W O R L DStill not sure what to do with sumac? How about sriracha? Woolies has been on a mission to bring you

some of the most distinctive and delicious flavours on the planet, so don't miss your chance to travel

SMOKY BBQ: THE USA

The lowdown: The sweet and

tangy flavour of smoky

BBQ is a natural fit for

braai-loving South Africans.

“Authentic southern

barbeque is having a revival

overseas and we want our

customers to be in on the

trend,” says Woolies product

developer Carol Weideman.

Look out for: Woolworths’

smoky BBQ pulled beef

naanwich.

SALTED CARAMEL:FRANCE

The lowdown: “Salted caramel

offers the perfect balance

of saltiness and caramelised

sweetness and can be used

in savoury or sweet dishes,”

says Woolies product

developer Nhlaka Mtshali.


sriracha and salted caramel

free-range chicken.

CHIPOTLE: MEXICO

The lowdown: These are

smoked and dried jalapeño

chillies. “During our travels

through the USA, this

subtly hot, smoky chilli

was all over, especially in

street food,” says Wooliesproduct developer Amber

Hofmeester. Soak the dried

chillis and blitz with a little

tomato paste to add a

smoky kick to meaty dishes.

Look out for: Woolworths

chipotle butter with lime.

P H

O T O G R A P H T

H I N K S T O C K T E X T A N N E T T E K L I N G E R

MAPLE: CANADA

The lowdown: True maple

syrup is made by reducing

the sap of maple trees and

"is woody, sweet and earthy,

complementing almost

any meat,” says Woolies

product developer

Nhlaka Mtshali.


free-range maple-and-

mustard chicken wings and

Brooklyn Brine Co.’s sweet

maple bourbon pickles.

26


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Find out more about the Flavour Society at woolworths.co.za/flavoursociety #flavoursociety.

SRIRACHA: THAILAND

The lowdown: Hailing from

the Si Racha province, this

chilli sauce is slightly sweet

and sour with a garlicky

punch. “If you love peri-

peri, you’ll love sriracha,

which is more fragrant,”says Carol Weideman.


shredded sriracha mayo

chicken naanwich.

MISO: JAPAN

The lowdown: This deeply

savoury paste is made with

fermented soya beans, salt

and a fungus called koji,and adds a hit of umami

to everything from Asian

soups to mayo. “Miso is

popping up in street food

and restaurants far and

wide,” says Woolies product

developer Aimee Pleass.


miso-and-maple flavoured

full-fat cream cheese.

COCONUT: SOUTH AND SOUTHEAST ASIA AND THE PACIFIC

The lowdown: It’s impossible

not to love the nutty, sweet

taste of this exotic fruit.

“It’s very versatile,” says

Woolies product developer

Aimee Pleass. “Add the

cream or milk to cocktails,

desserts and curries, or use

the toasted flakes to add

texture.” Coconut also pairs

beautifully with rose (see

page 68 for recipes).


double-cream coconut-

and-lime yoghurt.

ROSE:THE MIDDLE EAST

The lowdown: Rose imbues

food with a heady, sweet,

floral flavour. “In high

doses, rose can be

overpowering, so in

Woolies’ pink lemonade,

for example, we use just a

little rose oil to cut through

the raspberry tartness and

the acidity of the lemons,”

says product developer

Pueta Tshehla. (See page

68 for recipe inspiration).


handcrafted rose-flavoured

Turkish delight, and

raspberry- and rose-

flavoured nougat.

LIME: IRAN

The lowdown: With roots in

ancient Persia, limes are

more tart than sour and

are sweeter than lemons.

“Limes are more fragrant

than lemons and lend

a refreshing top note to

dishes and drinks. The

lime we use in our ginger

lemonade is locally sourced,”

says Woolworths’ product

developer Pueta Tshehla.


lime oil-free dressing,

coriander, chilli and

lime pesto and ginger

lemonade.

SUMAC:

THE MIDDLE EAST

The lowdown: This spice is

made by grinding sumac

berries. “It has a nutty

texture and a tart, citrusy

flavour with a hint of

berry,” says Woolworths

product developer MayleneMatthews. “Sumac pairs

well with honey, dates,

yoghurt, cucumber, orange

and pomegranate.”


honey, sumac and orange

hot-smoked salmon.

27


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FLASH IN THE PAN

P H O T O G R A P H S T O B Y M U R

P H Y ,

E A T O U T A N D T

H I N K S T O C K P R O D U C T I O N

A B I G A I L D O N N E L L Y T E X T A

N N E T T E K L I N G E R A N D N

I K I T A B U X T O N

NACHOS GRAC IASWhen it's done well, few things can beat the chilli-spiked, salsa-topped, guacamole-slathered, tequila-

sozzled flavours of Mexico. Arriba, arriba, and get your fix now

THE SAUCE: SALSA

ROJA MEXICANA

Caution: this potent red salsa made

by the two cool dudes behind

Santa Anna’s pop-up Mexican

barbeques, Frik Oosthuizen and Piet

Marais, is highly addictive.

Make a spice rub by dry-roasting

3 T cumin, 3 T dried oregano,

2 T coriander seeds, 20 g black

pepper, 1 T ground cinnamon,

4 bay leaves, 4 allspice berries,

4 cloves and 1 star anise in a hot

pan. Grind to a fine powder using

a mortar and pestle. Next, roast

8 vine-ripened tomatoes, 2 red

peppers, 2 jalapeño chillies and

2 red onions directly on hot coals,

or in the oven at its highest

temperature, until the skins are

black and blistered. Allow to cool,

then peel and chop finely or pulse

in a food processor. Heat 1 T olive

oil in a saucepan and add 2

chopped cloves garlic and the

tomato mixture. Add 1 T of the

spice rub and 1 T chopped fresh

oregano and cook until most of

the liquid has evaporated. Remove

from the heat and add the juice

of 2 limes, 2 t chopped fresh

coriander and agave syrup to taste.

Season and serve with nachos.

THE RESTAURANT: FOUR15

This San Francisco-inspired burrito bar is situated on

up-and-coming MacKeurtan Avenue in Durban North.

Feast on a variety of giant tortillas filled with a mixture

of Mission burrito (a.k.a. San Fran burrito) ingredients.

Try the carnitas burrito, which is filled with tender, smoky,

slow-cooked pork and complemented by tangy lime-

infused rice. For an extra chilli hit, the help-yourself salsa

wagon includes mild, medium and hot options. Pair with

a Mexican beer, or a margarita or three. 41 MacKeurtan

Avenue, Durban North; tel: 031 564 0415, four15.co.za

THE ESSENTIALS

Woolies makes it easy to get the fiesta started with a range of Mexican goodies

Try this: Dry-fry

and fill with beer-

battered fish, fresh

tomato-and-onion

salsa and sliced avo.

Sliced jalapeños,R26.95 for 250 ml.

Try this: Fill with chilli

con carne (visit taste.

co.za for a great recipe),

grated cheese, and

a dollop of sour cream.

Try this: Chop and add

to mashed avocado,

diced onion, chopped

coriander and lime for

a fiery guacamole.

Fresh tortilla wraps,R26.95 for 6 x 44 g.

Corn taco shells,R39.95 for 180 g.

THE DRINK:

MARGARITA

Combine 2 tots

tequila, 1 tot orange

liqueur and 2 tots

fresh lime juice in

a cocktail shaker

with a handful of ice.

Shake and strain into

salt-rimmed glasses.

8

Take this international

flavour home with our

Mexican fiesta menus.

Visit taste.co.za/

menus for more.


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Codorníu Cuvée Barcelona 1872.NEW in selected Woolworths stores.

w w w . c o d o r n

i u . c o m

We areCodorníu.

Since 1551

Enjoy Responsibly. Not for sale to persons under the age of 18.


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30

MY FAVOURITE TABLE

P H O T O G R A P H J A N R

A S

I N T E R V I E W

A N N E T T E

K L I N G E R

F I V E M I N U T E S W I T H

E L A N A A F R I K A - B R E D E N K A M P

TV presenter, businesswoman, blogger and winemaker – Elana Afrika-Bredenkamp should copyright the

hashtag #lifegoals. But, as she tells us over lunch at De Grendel, motherhood is her most exciting job yet

WHY THE LOVE AFFAIR WITH DE GRENDEL

IN DURBANVILLE?

When I was growing up and we visited

family friends for a formal lunch, I always

admired the settings, the furniture, and

the little things that were out of bounds

for children. This restaurant reminds me of

that. It’s like taking out the Sunday cutlery,

every day! Plus, I can’t wait until my eight-

month-old daughter Esther Beth is old

enough to enjoy all the farm animals here.

WHAT DO YOU USUALLY ORDER?

There’s a great starter with squid, prawns,

tomato panna cotta, cabbage, spring

onion, cucumber and chorizo. I always

ask for mine without the chorizo because

I’m not a big fan of pork.

YOUR FAVOURITE WINE FROM THE ESTATE?

De Grendel is actually just down the road

from our house, so I regularly order wine

from here and just have it delivered.

I’m a big Shiraz fan – it was the first wine

I ever tried at the ripe age of 21 – so

I always order theirs, plus the Viognier

and rosé are great.

YOU'VE ALSO MADE YOUR OWN WINE.

TELL US MORE.

In 2012 I made a Shiraz under the label

Elana Wine, which won gold at the

Michelangelo awards in 2014.

AND YOU'VE BEEN INDUCTED INTO THE

BRANDY GUILD OF SOUTH AFRICA?

Yes, I love brandy, especially cooking

with it and using it in cocktails. The first

apple crumble I ever made contained

brandy, and I love shaking it up with

ginger ale and a twist of lemon when

we have friends over for drinks.

WHAT DO YOU DO ON YOUR OFF DAYS?

Play, eat, walk and swim with EstherBeth. Even though I work very hard,

I’m a full-time mom.

WHAT'S YOUR ULTIMATE FOOD WEAKNESS?

Curry, Thai food and koeksisters. I really

enjoy everything, but those are my,

“leave me alone, I’m eating” foods!

WHAT'S IN YOUR FRIDGE AT THE MOMENT?

Plain yoghurt, double-cream yoghurt,

milk, beer, baby food, stir-fry mix, too

many vegetables, wine from De Grendel,

Woolworths’ salad dressing, sriracha

sauce, and cheese. Loads and loads

of cheese. Follow @ElanaAfrika on Twitter.


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ANATOMY OF A DISH

P H O

T O G R A P H D

I R K P I E T E R S P R O D U C T I O N H

A N N A H L E W

R Y

31

The bun: Slice

Woolworths’ soft

sesame burger buns

in half, brush the cut

sides with olive oil, then

toast for 30 seconds,

cut-side down, over

glowing coals to create

a crunchy crust.

The patties: Cook Woolworths’

free-range ultimate beef burger patties

over hot coals for 4–5 minutes on each

side. Just before they’re done, baste

with Napa Jack’s original barbeque

sauce until sticky.

The cheese sauce: Add 2 T flour

to 2 T melted butter and stir to form

a roux. Add 4 T cream and allow

to thicken, then add 50 g blue cheese

(or Parmesan) and stir until melted.

Loosen the sauce with more cream

if you like and season with pepper.

The onions: Red onions are sweeter

than white ones, will add some colour

and offset the richness of the meat,

cheese and barbeque sauce.

The gherkins:

Slice Woolies’ sweet-

and-sour gherkins

into rounds for extra

flavour and crunch.

The bacon:

Lay rashers of

Woolworths’ wood-

smoked streaky

bacon onto a baking

tray and pop into

an oven preheated

to 180°C for 10–15

minutes until crispy.

The guacamole:

Mash 1 avocado and

stir through 1 T crème

fraîche, the juice and

zest of half a lime

and season to taste.

The watercress: Add

about a handful for a hit

of pepperiness.

T H I S I S A S TA C K U P

We'd challenge your local burger joint to beat this perfect flame-grilled patty with all the extras.So light the fire, gather the troops and blow them away


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2

NEW YEAR’S RESOLUTIONS

I N T E R V I E W S A N N E T T E K L I N G E R P O R T R A I T S E A T O U T ,

M A

R K S E R R A A N D M A R I J K E W I L L E M S E P H O T O G R A P H T H I

N K S T O C K

HELLOOOO 2 0 1 6 !

Give the eat-less, jog-more New Year’s resolutions a miss this year and be inspiredby these local foodies to make it your tastiest year ever

“MY MISSION FOR 2016 IS TO GET PEOPLE TO RIPOUT THEIR LAWNS AND PLANT VEGGIE GARDENS”– CHEF CHRIS ERASMUS

“My mission

for 2016 is to

get people to

rip out their

lawns and plant

veggie gardens.

Rob Armstrong,

who owns Haut

Espoir wine farm in Franschhoek,

and I are planting a large vegetable

garden and hope to see my restaurant,

Foliage, become self-sustainable. We

plan to plant Mediterranean heirloom

veggies and herbs that’ll thrive in our

climate, including pin-striped baby

marrows, lemon-verbena basil and

purple mangetout.” – Chris Erasmus,

chef-owner at Foliage

“My delicious

secret for

next year

is to launch

the very first

sommelier’s

table in

Africa, where

the chef’s cuisine will ignite the

pleasures of some of the rarest

bottled gems we’ve amassed. It’ll

be an enlightening experience for

wine lovers of all levels, a journey

of discovery into wine, and a

unique collaboration between chef,

sommelier and guest.” – Lloyd Jusa,

sommelier at Five Hundred Restaurant and

2015 winner of Eat Out’s wine service award

“I think 2016

is going to

be the year

I rediscover

Africa in a

really big way.

I’m developing

a menu

for an amazing new restaurant

called African Beer Emporium,

by the owners of Capital Craft

Beer Academy in Pretoria, set to

open in January. We’ll explore the

continent’s finest beers and add

our own interpretation to some of

Africa’s most popular dishes.” – Khanya

Mzongwana (a.k.a. Yulu Ishii), chef and

co-owner of Off the Wall pop-up restaurant

“I have always

been inspired

to try new

flavours, so

I‘ll definitely

continue

doing so in

2016. I’m also

planning to cook exciting vegetable

dishes using different techniques

and want to get a dehydrator, as

I’d like to incorporate more raw food

into my diet. From a texture, flavour

and nutritional perspective, I think

raw fruit and vegetables have

so much to offer and I’m excited

about playing around with that.”

– Sam Linsell, food blogger and stylist

“I’d love to

travel abroad

to check out

the restaurant

scene and

then try to do

as many stages

as I can before

my money runs out. Chefs I’d love to

work with are Dan Barber from Blue

Hill in New York, Sean Brock from

Husk in South Carolina and Magnus

Nilsson, from Fäviken in Sweden.

I’d also like to make more time

for fishing!” – PJ Vadas, chef-owner

at Hog House Brewing Company


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PR O

M

O

TI O

N

P H O T O

G R A P H J


A N N A H L E W R Y

F O O D A S S I S T A N T J A C Q U E L I N E B U R G E S S

TICKLED PINKThis Valentine’s Day, why not put together a sumptuous spread starring Woolworths’

salmon and trout to woo your sweetheart? It’s sure to earn you ten out of ten for effort

SERVING SUGGESTION

Create a heart-shaped salad

by arranging baby leaves,

fresh summer fruit such as

raspberries, blueberries and

melon, seared lightly smokedtrout, oven-fresh warm salmon

goujons, oak-smoked salmon

or trout ribbons, and soft

pepper-crusted chevin. Drizzle

with a lemony dressing.

If fishy fare leaves you and your one and only weak at the knees, a visit to your nearest Woolies should be on the cards

in the run-up to Valentine’s Day. Woolies’ range of perfectly pink trout and salmon products includes oak-smoked trout –

perfect for made-for-two canapés or salads; whole, lightly smoked deboned trout ideal for making gravadlax or roasting witha squeeze of lemon; and salmon goujons – whole, flaky salmon is rolled in breadcrumbs, which are great for packing into your

sweetheart’s lunchbox with a romantic note. Alternatively, push the boat out and put together

a showstopping salad featuring the whole range.

Cupid will thank you! woolworths.co.za


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WHAT I KNOW NOW

P H O T O

G R A P H S A D I Q A H A S S U R P R O D U C T I O N H A N N A H L E W

R Y

H E S T O N BLUMENTHALThe genius creator of mind-bending dishes such as Rabbit Tea (alternately hot and cold with every sip)

recently reopened The Fat Duck in the UK to offer diners a whole new experience

HESTON ON …

… THE REASON BEHIND

THE MELBOURNE MOVE:

“The purpose of going to

Australia was always to redo

the Duck. As the Duck got

busier and busier, I felt like

a hamster on a wheel. It came

after a tumultuous three years

and going to Australia was

an opportunity for me to

clear my head.”

… COMPLAINTS THAT

THE FAT DUCK’S DISHES

HADN’T CHANGED:

“This question of new dishes,

new dishes, new dishes

wouldn’t go away. This

became a really big thing.”

… DINERS’ APPROACHES

TO EATING:

“Eating and cooking are

multisensory experiences.

A lot of people say, ‘I don’t

care about that. I’m just

interested in what’s on theplate.’ You have no control

over your subconscious.”

… WHEN HE FIRST PUT

CRAB RISOTTO ICE CREAM

ON THE MENU IN 1998:

“Some people couldn’t get

their heads around it. But if

you said it was a frozen crab

bisque, they’d go, ‘Mmmm,

lovely.’ That’s the moment when

I realised that a name change

can alter everything.”

… THE IMPACT OF HIS

LEGENDARY DISH, SOUND

OF THE SEA, SERVED

WITH A SOUNDTRACK

OF CRASHING WAVES:

“If I showed you a picture

of the sea, it wouldn’t

necessarily take you back

to your childhood. But sound

is less specific, so it can trigger

the memory. We had people

in tears eating it – it nudged

them back into a moment.”… THE PROBLEM WITH

SN AI L PO RR ID GE :

“Snail porridge has been a bit

of a bane, to be honest – of all

my dishes, that would not be

the one I’d be most proud of.

I tried to take it off a year ago

and people weren’t happy.

When someone’s come all the

way from the US or Australia,

they want to eat those dishes.”

… ADDING PERSONALISED

TOUCHES TO DINERS’

MEALS AT THE NEW

FAT DUCK:

“This personalised element

will probably take a year

or so to perfect, but the idea

is that if we can find out a

couple of things at the table,

the next time you are in it

will change, and over time

you will become a part of

your own story.”

thefatduck.co.uk

Last year, the legendary chef behind such parameter-shifting

inventions as egg-and-bacon ice cream and snail porridge caused

a stir when he announced he was closing The Fat Duck in Bray,

England, and moving it to Melbourne for six months. Now back

home, with some new perspectives, he reopened The Fat Duck

which not only boasts a fresh look (Including car-seat dining

chairs), but a new 16-course tasting menu and personalised

touches throughout diners’ meals, so that anyone lucky enough

to get a booking (the Duck seats 40, and gets 30 000 requests

a day) will have a truly unforgettable experience.

I N T E R V I E W T

O N Y T U R N B U L L / T H E T I M E S M A G A Z I N E / T H

E I N T E R V I E W P

E O P L E P H O T O G R A P H G E T T Y I M A G E S .


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COMPARISON WITH FATTY-ACID CONTENT IN OIL

HO SUNFLOWER OIL

Olive oil

Palm oil

Soya bean oil

Sunflower oil

Vergezocht HO is available from your nearest Woolworths, Checkers or Spar.

www.vergezocht.co.za Tel: 051 445 2544

100% PURE

HIGH IN OLEIC ACID

saturated fatty acids linolenic acidspolyunsaturated fatty acids monounsaturated fatty acids

Now you can (for the first time) roast, bake or deep-frynutritiously with peace of mind!


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BITE-SIZED

R A W TALENTWith chef Bertus Basson as his mentor, Charlton de Ruiter already had a lot going

for him. Now he also has the Woolworths TASTE Eat Out Bursary

Charlton de Ruiter may be softly spoken

but ask him about food and, more

specifically, about winning the coveted

Woolworths bursary to Silwood Culinary

School at the Eat Out awards in November,

and it’s hard to get a word in edgewise.

Born and raised in Jamestown

outside Stellenbosch, Charlton worked

at Woolworths after school, replenishing

shelves and working on display windows.

He also did the odd waitering gig, which

was how he met Overture's Bertus Basson.

Charlton’s mom, who works at Basson's

home, introduced them. “Bertus offered to

train me in his kitchen and when I told him

I didn’t have any experience, he said we’d

start from the beginning,” says Charlton.

This didn’t mean he was a complete

novice. Charlton grew up watching his

grandmother bake for functions, “stealing

with his eyes”, and later made snack

platters for family gatherings and sushi

to impress his girlfriend.

At Overture, Charlton started at the

bottom, peeling onions and vegetables.

“I remember chef Adele [Grewar, the

head chef] telling me, the faster I peeled,

the faster I’d progress.” And sure enough,

Charlton was soon promoted to the cold

prep section, working on dishes such

as West Coast Memories – deep-fried

octopus and oysters with seaweed.

When the opportunity to apply for

the bursary arose, it was Bertus who told

Charlton to go for it. “I can’t wait," he says

now, "I know it’s going to be hard work,

but to get somewhere in life, you have

to put in everything.” Watch this space.

READERS’ POLL:

TURNING OVER A NEW LEAF(OR NOT)

Now that 2016 has rolled around, are you set on perfecting

that bikini body (or mankini abs, we’re not judging)?

You told us at taste.co.za

AI N’ T NO BO DY GO T TI ME FO R TH AT!

CUTTING DOWN ON CARBS AND

WINE, AND FILLING UP ON SALADS

OBJECT OF DESIRE

Wooden kitchen accessories add a touch of rustic

simplicity and elegant minimalism to the heartof your home. Woolies offers a range of wooden

utensils: a board and mezzaluna (R299) to whizz

through herb-chopping duties; an olive-wood mortar

and pestle (R399) to make quick pestos and spice

rubs; and an olive-wood spoon, slotted spoon and

spatula (R89.95 each) to stir and serve in style. One

lucky reader will win a hamper of these gorgeous

products. To enter, visit taste.co.za, or turn to page

126 for SMS entry details. KEYWORD: WOOD

71%

29%

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T E X T A N D I

L L U S T R A T I O N S A N N E

T T E K L I N G E R P H O T O G R A P H S J A N R A S

P R O D U C T I O N H

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LUNCH

RELOADED

Offering everything from a classic club,

Caprese or chicken-and-bacon Caesar

to free-range egg mayo or good

old cheese and ham, Woolworths has

the sandwich for you. You'll still find

old favourites like roast chicken or BBQ

chicken mayo, chicken and avo on low-GI

bread, and steak and caramelised onions,

but if you like your cheese oozing and

your sandwich hot, try the chicken-and-

cheese or peri-peri chicken toasters

or the bacon-and-cheese French toast,

ready to be heated and enjoyed. Or tuck

into new naanwiches of pulled smoky

BBQ beef or shredded chicken with

sriracha mayo, tucked into a folded naan.

Lunch on the run has never looked –

or tasted – this good. woolworths.co.za

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Packed with fresh flavours and deliciousfillings, Woolworths' extensive range

of sandwiches is ideal for lunchboxesor a meal on the move


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SCENE STEALER

PAR I S J E T ' A I M E

Perfectly ripe heirloom tomatoes, a Wes Anderson-worthy patisserie and more excellent reasons

to lose yourself on the Rue des Martrys, just south of Montmartre, chéri

38

Nearby Pigalle may still be more grit than glam, but the South Pigalle area – nicknamed SoPi – has

transformed over recent years into a buzzing neighbourhood popular with the young bobo (bourgeois

bohemian) crowd. At its epicentre lies the Rue des Martyrs, a steep artery leading up to the Sacré-Coeur

basilica. The street is a mash-up of trendy speciality shops and some traditional French stalwarts,

offering foodies a village atmosphere with a contemporary twist.


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1 AUX 4 SAISONS:for magnficient fruit and veg

Locals come to this greengrocer to

stock up on fresh produce. Its shelves

are overflowing with oranges (press

them on-site if you want juice),

seasonal veg and heirloom tomatoes.

My personal favourite is the oxheart

tomato or coeur de boeuf, which is atits best in a simple salad with shallots,

basil, olive oil and vinegar (add fennel

if you like), with a glass of rosé from

Provence. Local's tip: Tell the grocer 3 SÉBASTIEN GAUDARD:for luscious pastry classics

exactly when you plan on eating The French call him the Tom Ford of

them and he will ensure you choosepatisserie and his sublime shop (pastel

the perfect degree of ripeness!blue hues, 18th-century glass pendant

Tel: +33 1 4023 0255lights, dreamy atmosphere) is right

out of a Wes Anderson movie.

Le Figaroscope, the cultural and

gastronomic supplement to the famous

French daily Le Figaro ranked Gaudard’sgalette des rois (a puff-pastry cake filled

with sweet almond cream) the best

in Paris for 2015. Traditionally enjoyed

at Epiphany, they’re only available in

January. The shop’s signature creation

is the Mussipontain (meringue, vanilla

cream and caramelised almonds), named

after the inhabitants of Gaudard’s home

town. sebastiengaudard.com

4 TERRA CORSA: for wine, charcuterie and bonhomie This gourmet delicatessen boasts the French capital’s best selection of Corsican wines

and charcuterie to be enjoyed in the dining area or as a takeaway. Meat-lovers should

try the coppa or figatellu sausage, while vegetarians will love the melt-in-the-mouth

quiches, with four varieties available every day: try the brocciu-mint (brocciu is a Corsican

lactose-free whey cheese) or coppa-baby marrow combos. The mixed cheese and meat

platter is also a must. Tel: +33 1 4878 2070

5 AUTOURDU SAUMON:for delectable salmon

It's all about Salmo salar

(Atlantic salmon) at this luxury

seafood delicatessen which

sells eight types, dependingon the season. The fish is

2 POPELINI:dry-salted by hand and smokedfor irresistible choux ballsover beechwood. If you're

Choux à la crème are the latest pastrystaying in a self-catering spot,

craze to hit Paris. These exquisiteask for the succulent cœur de

bite-sized balls of choux pastrysaumon fumé écossais (a centre-

are firm on the outside and oozecut piece of Scottish smoked

creamy goodness on the inside.salmon fillet). Or blow your

They come in nine classic flavours,budget on the totally decadent

including the best-selling saltedtarama au courail d’oursin (sea

caramel (a must!) and romanticurchin taramasalata) or the

raspberry-rose, and contain noboutargue (bottarga: salted and

artificial flavours or preservatives.

dried fish roe). autourdusaumon.eupopelini.com


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SCENE STEALER

8 ARNAUD DELMONTEL: for the best baguettes in town The impressive Art Deco exterior makes it hard to resist stepping inside and, once you’re

in, the perfectly baked breads and sweet treats seal the deal. Don’t deprive yourself

of the Gauguin, a milk-chocolate mousse cake with soft caramel and roast hazelnuts.

Delmontel’s “Renaissance” baguette won the 2007 Best Baguette in Paris contest

and they supplied the Elysée Palace with baguettes for a year. arnaud-delmontel.com

6 CAFÉ MARLETTE:for resting tired legs

Sit down to taste the wares at the

cosy Café Marlette, which is supplied

by many of the street’s best names

(dairy products are provided by

Beillevaire across the road). The

café also sells its own ready-made

organic and artisanal cake and bread

mixes. You can take your Coutume

craft coffee (roasted in Paris) to

go, but the bewitching aroma

of freshly baked dark chocolate

fondant cake might convince you

otherwise … Buy the ready-made

40mix (also available without gluten) 9 FROMAGERIE BEILLEVAIRE:to try at home. cafemarlette.fr for all things dairy

No French foodie street worth its salted

butter can do without a fromagerie. This7 MESDEMOISELLES family-run version produces more than 300MADELEINES: farmhouse and artisanal cheeses. The milkfor mouthwatering is brought in daily from the family farm nearFrench tea cakes Nantes and made into raw cream, butter,Opened recently under the watchful yoghurt, and more. The bestseller is Comtéeye of the Sacré-Coeur, this shop is (a firm cheese ripened for 18–24 months),dedicated to a French classic: the but you won't want to miss the riz au lait madeleine, a shell-shaped butter (rice pudding) either. fromagerie-beillevaire.comcake famous for unlocking Marcel

Proust’s childhood memories. N

Traditional flavours are offset with Y

S T E

more adventurous combinations T I N E

(grapefruit and pistachio, or fennel 10 LA CHAMBRE A R

and blackcurrant). Sweet or savoury, AUX CONFITURES: Mthey come in different sizes and for jam-packed flavour

T

T E X

even have names: take your pick Lise Bienaimé has developedbetween Hortense, Laurette, 100 varieties of jams and jellies

Joséphine …mllesmadeleines.com for all tastes and occasions, using

flowers, fruit, spices, plants and berries. H U G O N N A R D

Champagne-infused raspberry jam ©

A N D

is the best-seller, along with the fig, N

honey and cinnamon jam. These Y

S T E

jars of sweetness (100% natural

ingredients) can do so much more T I N E

A R

than transform toast: add blackberry M jam to the middle of a chocolate

fondant, or enjoy caramelised

tomatoes with the basil flower jelly. T O G R A P H S

lachambreauxconfitures.com/e-shop/fr/ P H O


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IT’S IN OUR CULTURE

Woolworths’ yoghurts aren’t only deliciously creamy and fullof flavour, they also contain millions of live HOWARU culturesand no added preservatives

Whether you prefer your yoghurt straight out

of the tub for your breakfast fix, topped with

a handful of fresh fruit to get you through

your mid-afternoon slump, or blended into

a refreshing smoothie after a strenuous gym

session, Woolworths yoghurt is the perfect

pick-me-up during a busy day. It’s thick, creamy

and full of millions of HOWARU cultures.

Pick your favourite from a range of varieties

including plain, fruit and smooth flavoured

yoghurts. There’s also a range of Ayrshire

yoghurts for the whole family, including double-cream yoghurt for the adults and six-packs

of Ayrshire yoghurts specially produced for

children and babies. What’s more, Woolies’

yoghurts are free from added preservatives,

so you can rest assured that you’re enjoying

unadulterated goodness with every spoonful.

Available in selected stores.woolworths.co.za


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JUICY FRUITWoolworths’ locally grown FlavourBurst stone fruitis sweet and juicy – the perfect anytime snackoffering you a refreshing taste of summer

What makes Woolworths’ exclusive range

of FlavourBurst stone fruit so deliciously sweet

and flavourful? It all starts with the varietals.

Woolies works closely with the best farmers

in the world to source the sweetest, most

succulent stone fruit varieties to cultivate

in local soil. The retailer also carefully selects

growers who share its ethos, so they’rededicated to delivering the best quality while

adhering to Woolworths’ Farming for the

Future principles. The fruit is grown in areas

such as the Ceres valley in the Western Cape,

where the long, hot dry summer days result

in fruit with maximum flavour. As each season

is different, all the ripe varieties are tested each

week, ensuring that only the best fruit ends up

in your nearest Woolies. woolworths.co.za


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A N N A H L E W R Y

F O O D A


STONE FRUIT-AND-GRAPE SUMMER SALSA

Mix 1 chopped chilli, 2 T chopped coriander, 1 T chopped mint, 3 sliced spring onions, 3 cubed ripe

nectarines, ½ diced Mediterranean cucumber, a handful halved grapes and the juice of 1 lime. Drizzle

with olive oil and season to taste. Serve with chicken skewers and naan bread, or with spicy fish tacos.


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SUBSCRIBER’S OFFER

Fab news for foodies: subscribe to TASTE for just R26an issue and stand a chance to win an amazing wine

and olive oil hamper from the Robertson wine valley

Subscribe to the digital

or print version of

multi-award-winning

TASTE magazine for the

special price of R286*

and receive 11 issues,that's a saving of over

25 percent. You pay

just R26 per issue!

To whet appetites for the upcoming Hands-on

Har

WIN!vest festival in the Robertson wine valley between 6 February

and 27 March, the Robertson wine valley is giving away a hamper

containing 54 bottles of wine and 10 litres of olive oil to one lucky

subscriber. The hamper includes 24 bottles

of McGregor Colombard 2015, an off-dry

white with a hint of guava; 18 bottles of Van

Loveren Daydream Chardonnay Pinot Noir,

an easy-drinking, uncomplicated wine with

fresh floral flavours; 12 bottles of Zandvliet

Estate Shiraz, which boasts a complex nose

and hints of plum, prunes and spice on the

palate; and 10 litres of olive oil from Marbrin

Olive Growers, which won a gold medal

at the 2015 SA Olive Oil Awards. The total

value of this prize is R5 000.

robertsonwinevalley.com

CALL 0860 100 456

SMS "Subs Taste" to 40573 (R1 per SMS)

EMAIL [email protected]

For digital subscriptions, visit mysubs.co.za

* Offer limited to SA. Please allow time for processing and delivery. Please call 021 530 3385 for international subscription rates. Offer ends 19 February 2016.


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THE WINE INSIDERWHAT YOU SHOULD BE DRINKING THIS MONTH

EDITED BY MICHELLE COBURN

STOP AND SMELL THE ROSÉS This year, do summer right: do it with chilled rosé by the ice-bucketful.

It might be the oldest style of wine, but rosé is made to be bought and

drunk young – as in right now! And if you’ve been judging the pinks

according to the “too sweet” stereotype, you might want to consider an

information update. Yes, they’re fruity (think strawberries, raspberries, cherries,

peaches) but they’re are also crisp, dry and refreshing – the perfect match

for salads, seafood and other hot-weather fare. Plus, those beautiful blush

colours make every meal feel south-of-France festive. There’s always a good

reason for a global renaissance. Turn the page to find out more.


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Cape Wine Master Allan Mullins gives you eight excellent reasons

to add “drink more rosé” to your list of things to accomplish in 2016.Go on, you’re going to be good at this

WHICH PINK SHOULD YOU DRINK?

VIL LIERA PINOT N OIRROSÉ 2015

Villiera in Stellenbosch is a true

family farm: Jeff Grier makes

the wine, his sister Cathy

Brewer sells it and his cousin

Simon Grier grows the grapes.

You’ll love … the onion-skin

colour, red berry fragrance,spicy hints and elegant palate.

Match with … strawberries and

cream, canapés and pastries.

Woolworths price: R59.95

If you like this, try: De Morgenzon

Garden Vineyards Rosé 2015

(cellar price R60)

DELHEIM PINOTAGE-SHIRAZ

ROSÉ 2015

Delheim, the Sperling family

farm, has been making wine

for almost 60 years.

You’ll love … the bright salmoncolour. The 60% Pinotage

gives redcurrant and cranberry

flavours and combines well

with the spicy notes and

darker fruit of the Shiraz.

Match with … Delheim’s Wild

Mushroom Hunt Weekends

in season are a great attraction

and they suggest matching

their rosé with mushrooms

simmered in garlic.

Woolworths price: R49.95

If you like this, try: Ken ForresterPetit Rosé 2015 (cellar

price R45)

LAIBACH THE LADYBIRDORGANIC ROSÉ 2015

Ladybirds combat t

Taste - February 2016 ZA

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Transcript of Taste - February 2016 ZA