Put a spring in your step with TASTE’s October issue

Posted on 1 October 2019

These chicken wings make a great dinner or snack while you’re watching the rugby. No need to wait until you get your hands on the issue – get the recipe online now here!

Subscribe to TASTE for just R30 an issue and you could win one of three hampers of Hartenberg wine, including Shiraz, Merlot and Chardonnay, each worth R1 580.

Hartenberg is a family-owned and run wine estate in Stellenbosch that is passionate about working with nature. Cellar master Carl Schultz has been at the helm for 26 years and the estate has garnered many international awards for its wines, which are farmed organically and adhere to the IPW (Integrated Production of Wine) scheme’s codes of conduct, which focus on sustainable wine production. The integrity and sustainability seal, which can be found affixed to the neck of all Hartenberg’s wine bottles, guarantees consumers that the wine has been produced in an environmentally responsible and sustainable way. They’re all suitable for vegans, too. All restaurant and cellar waste is recycled and water is sourced from the estate’s natural springs, which is filtered through a wetlands system. It’s all part of the philosophy to leave Hartenberg in a better condition than when they started. hartenbergestate.com

FOUR EASY WAYS TO SUBSCRIBE
1. Call 087 405 2005
2. SMS “Subs Tast” to 40573 (R1 per SMS)
3. EMAIL subs@magsathome.co.za.
4. For digital subscriptions, visit zinio.com or magzter.com. For digital and print, visit magsathome.co.za.

IN THE OCTOBER ISSUE

TROPICAL PUNCH

Coconut is (still) having a moment and it’s not going anywhere either. Abigail Donnelly’s recipes for pork fillet with coconut Jasmine rice, Szechuan chicken wings and a coconut brittle tart will make
sure of that.

COUNT YOUR CHICKENS

Step away from the crumbed schnitzels and take your weeknight staple to the next level with nine crowd-pleasing new recipes. These are the ultimate juicy thighs, crispy roast chickens, Tandoori skewers, peri-peri livers and enchiladas, right here.

SWEET NOTHINGS