The March/April issue of TASTE has landed!

The latest issue of Woolworths TASTE is here, just in time for you to start creating your Easter menu and more. With 58 new recipes, you’re sure to find the perfect dish to serve at all your occasions. Plan your midweek dinners with Gordon Ramsay fast recipes, get ready for that camping trip with Abigail Donnelly’s incredible menu, be inspired by Hannah Lewry’s menu that was created in the bushveld and enjoy ALL the chocolate decadent treats.  You can get your issue at your local Woolworths, plus it is available for digital download via zinio.com and magzter.com. Whichever way you get your copy of TASTE, here is what you can look forward to in the issue:

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1. Call 087 353 1300. This number can also be called for renewals.
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6. For digital subscriptions, visit zinio.com or magzter.com.

TABLE TALK

Whether you’re cooking at home or heading out to explore, here’s what’s hot in the food world right now:

• Pop art: Never ones to shy away from a bit of frivolous pop culture, this month we repurposed the kids’ fidget toy turned viral TikTok creation, Pop It chocolate, for Easter.
• On our radar: Call us suggestible, but our current consumption – media and otherwise – is leaning to the sweet side.
• Anatomy of a dish: The clue’s in the name at Cape Town’s Egghead Diner, where every dish on the menu puts the OG protein powerhouse in the spotlight. Group exec chef Johan van Schalkwyk tells TASTE why their porkey bun brekky roll is so flippin’ good.
• Everything you need to know about harissa: No newcomer to the hot sauce hall of fame, this well-known (but underrated?) North African spice paste demands attention. Smoky, fragrant, earthy and acidic, its complexity means it can elevate everything from roast meat to salad dressings.

DINNER PLANS

Supper sorted in under 10 minutes? Don’t scoff, Gordon Ramsay’s latest book – Ramsay in 10 – says you can! Put these fine-looking dishes to the test, starting tonight. (Although even Gordon admits cheating may be required).

SWEET.

Take Easter decadence to the limit with Khanya Mzongwana’s anytime treats – from zabaglione-filled chocolate dippy eggs and impossibly smooth sorbet, to tiramisu trifle and salty-sweet pretzel clusters. You don’t need a reason.

SOUTH EASTER

Need a menu for your long-weekend feast? Be inspired by Abigail Donnelly’s seaside sojourn, featuring coal-smoked salmon, the new potato salad, chicken risotto and other dishes you can make while camping.

MADE IN THE BUSHVELD

Making herself at home in the Lowveld, Hannah Lewry’s weekend menu includes nostalgic family classics – buttermilk marinated lamb with creamy white beans – and easy sides that can be cooked indoors or out. Start with Aperol freezos under the acacias and end with fire toasted buns with sticky pears and the ooziest cheese.

UNLEAVENED HEAVEN

If you observe Passover, you’ll know that yeast is not the only thing that’s off the table. Wheat, rye, rice, barley, oats and spelt are forbidden too, which can put a kibosh on your craving for cake. So we asked five Jewish experts for their best recipes for unleavened treats and, frankly, they’re definitely onto something.

Off the hook

Easy weeknight suppers are just a jar of white tuna or pack of trout rashers away, thanks to Phillippa Cheifitz’s favourite fish cake recipes. Add a sauce, spinach or a salad and dinner is served.