The TASTE Italian issue is on sale now!

Our July/August issue, a.k.a. the Italian issue, is finally here! This issue celebrates the humble pantry and we share 28 fast, easy recipes that use pantry basics. Plus, we share recipes that will make cooking around loadshedding a lot easier. Hannah Lewry shares easy pasta recipes you can whip on a weeknight, and one-pot wonders you can make in advance. Abigail Donnelly shares simple Italian recipes that use those pantry staples. Khanya Mzongwana shares genius recipes using brassicas. Clem Pedro makes the most of citrus season with his recipes.  This is just a taste of what you can expect in the issue.

You can get your issue at your local Woolworths, and it’s available for digital download via zinio.com and magzter.com. Whichever way you get your copy of TASTE, here’s what you can look forward to:

SUBSCRIBE TO TASTE AND WIN!

Subscribe to TASTE magazine and save 25% (pay just R382.50 for six issues) and you could win a wine-and-food pairing experience for four people worth R3 800, plus a gift box of Creation wines worth R2 500!

Six easy ways to subscribe:

1. Call 087 353 1300. This number can also be called for renewals.
2. For international subscriptions, call 021 065 0033.
3. SMS “TASTE” to 32361.
4. WhatsApp “TASTE” to 087 353 1333.
5. EMAIL subs@media24.com.
6. For digital subscriptions, visit zinio.com or magzter.com.

OFF THE MENU

Whether you’re cooking at home, heading out to explore or looking for new products and interesting ingredients to try, here’s what’s hot in the food world right now:

• On our radar: From exotic varieties on fine-dining menus to proudly South African exports, these citrus fruits are loving the limelight.
• Woolworths future classic: This just in: Woolies’ new Caprese ravioli is set to become your midweek dinner or date night stand-by. Product developer Bee Atwood takes us through the creative process.
• Anatomy of a dish: Like most good things in life, Forti’s melanzane di parmigiana takes time, but the pay-off is so worth it. Chef-owner Fortunato “Forti” Mazzone plates up the treasured family recipe.
• Food nerd to follow: Wayne Chang can debone a chicken wing like nobody’s business, but he’s also a down-to-Earth dude with a wicked sense of humour, as his 500k TikTok followers will tell you. Follow him on @munchin_mash.

DINNER PLANS

While we’re channelling all things Italian, we asked Hannah Lewry for a week’s worth of easy pasta dinners that borrow from the classics with a little winter flair. (Just try not to make them all in the same week…)

AN ITALIAN PANTRY

A cupboard stocked with humble, authentic ingredients – from canned beans and breadcrumbs to balsamic vinegar – is a weeknight game-changer with Abigail Donnelly’s easy Italian recipes.

TWO OF A KIND

Hannah Lewry’s big-batch, one-pot dishes can be cooked ahead and kept warm and the leftovers are even better reinvented the next day for a pre-power cut dinner. Now that’s a loadshedding strategy.

TOP BRASSICAS

Charred broccoli in a cheese toastie? Brussels sprouts in a tart? Cabbage in your mac ‘n cheese? If you haven’t learned to love cruciferous vegetables yet, Khanya Mzongwana has made sure they find their way to your heart this winter.

FRESHLY SQUEEZED

Darker days still offer the prospect of a bounty of citrus fruit, so brighten your horizons with Clem Pedro’s comforting but zesty recipes – from sticky roast chicken to a warming pudding.

BACK PAGE

“Tiramisu is a quick fix,” says Abi Donnelly. “It’s my go-to dessert.” Layers of coffee and marsala-soaked finger biscuits are topped with mascarpone whisked with vanilla and caster sugar. But wait, there’s more. Cover it with a layer of melted chocolate, which sets hard, for that satisfying “crack”! Make it your own by serving in individual glass tumblers; swap the marsala for brandy, rum or amaretto, or stick to coffee. Want to be completely ungovernable? Add salted caramel or Chuckles! Keep an eye on the TASTE site and social channels in July for this one.