Woolworths TASTE

THERE'S A FEELING I GET FROM LOOKING AT OLD COOKBOOKS – the ones with smears and spills and loose pages that I learned to cook from. The Greek-style lamb with tzatziki from the Reader's Digest South African Cookbook is a portal back to my digs in Woo

What's happening online? @WWTaste Here's why this is about to become your most-used pan: Cast-iron pans get extremely hot and retain heat very well. This means that they don't cool down too much when you add food to them, so you'll get beautifully se

What's happening online? @WWTaste While working on this issue, we've also been cooking up a new-look website! (We never rest.) Head to taste.co.za to see our shiny new site, where you'll find our archive of recipes, dating back to 2003, only much eas

SCARLET FEVER We're seeing rhubarb on menus and pâtisserie counters everywhere, and not just the way your gran used to serve it. Think rhubarb panna cotta slices, flans served with stewed rhubarb, rhubarb-flavoured cocktails, spicy rhubarb chutneys,

“Whenever my mom made this recipe, it was a community event. Neighbours would arrive with their Tupperware, my dad would deliver to others, and I had to perform a balancing act on my bicycle, carrying multiple dishes at once to people who lived nearb

Look for firm roots with no green or spongy parts and no black spots or wrinkling skin. The colour should be a light brown, and the peeled/grated flesh should have a soft, ivory tone. Store it in the vegetable drawer of the fridge for up to a week –

Seafood boards using canned goods are all over the socials – think canned sardines, smoked mussels and tuna on a board with pickles, dips, cheese and crackers. You could turn a single can into a snack in mere minutes: drain smoked mussels, mix with 1

“I will always love the PRAWN COCKTAIL CHIPS. They were the first Woolies food item I ever bought, back at the store in Eloff Street in Johannesburg.” – Abigail Donnelly “I'm obsessed with the CHICKEN SCHNITZELS. I survived on them when both of my bo

Anthony Bourdain – I love how he saw food as a way to connect with and understand others, and his TV shows were kind of anarchistic. Julia Child, because she was such a character – she was unapologetically herself and followed her passions. Alison Ro

I hate goodbyes. They make me anxious and unhappy. I want them to be perfect. And memorable. I obsess over them. Probably more than most. After the death of each of my loved ones, I have grieved about the things left unsaid. Worried about the way the

Years ago, when I was a young, inexperienced journalist in the Big City (Cape Town, that is), I fell hard for a food magazine. This came as a surprise since I did not come from a “foodie” household, but rather a somewhat conservative Afrikaans kitche

I distinctly remember being 10 years old in my parents’ kitchen, confidently making my first pot of mince curry under the guidance of my mother, Shoneez Marks. At the time, it didn't seem remarkable, it felt like a natural progression from having lea

“I usually serve this sauce with just the butternut and sundried tomatoes, but the cheese makes it extra special. You can cook the butternut in the air-fryer, which will save 10 minutes’ cooking time.” Serves 4 EASY Preparation: 20 minutes Cooking: 4

“I have made so many pavlovas for TASTE over the years, and had to make one for our last issue. It's my best one yet.” – Abigail Donnelly Serves 8 EASY Preparation: 30 minutes Cooking: 2 hours free-range egg whites 8, at room temperature caster sugar

“I don't think street vendors get the credit they deserve for the fond memories they create. Someone like Noluvo Mamfengu of Zamalady Food Truck in KwaLanga, Cape Town, feeds hundreds of people each day, many of them learners at Langa High School. Th

“This classic recipe makes a great starter but is also a satisfying meal on its own.” Serves 6 EASY Preparation: 10 minutes, plus 20 minutes’ chilling time Cooking: 30 minutes baby spinach 200 g  parsley leaves a small handful, finely chopped Woolwor

If you want to prepare this a day in advance, you can make the lamb curry base but don't soak or cook the rice until the next day when you're ready to serve. “Cooking and eating good, home-made food has always been a part of my life; whether it was p

“Wrapping the onions in clay retains more moisture and intensifies the flavour of the herbs. It's also a fun way to cook in the coals at your next braai. You can also do sweet potatoes this way. Make sure that the clay you use is food safe. I find mi

WHEN TASTE LAUNCHED IN OCTOBER 2003, Sumien Brink was the editor-in-chief working alongside art director Jaco Janse van Rensburg, food editor Phillippa Cheifitz and an incredible editorial team at New Media. The first editor's letter, written by Phil