Not all burgers are created equal. Some are fine. Some are good. And then there’s the one where the edges are so crispy they crunch before the bun even hits your mouth, the cheese melts down the side, and you wonder why you ever bothered with anything else.

That’s a smash burger. The reason it works is simple: hot pan, press flat. The beef caramelises where it touches the heat, building a depth of flavour a thick patty just can’t reach. Woolies’ new smash burgers are already portioned and seasoned, so you get straight to the good part. No shaping, no weighing and no hoping you got the seasoning right. Just press and let the pan do the rest.

We made one and it’s a smash hit!

Smash burger with pickles

Build your burger personality

So you’ve got the recipe. But the thing about a smash burger is that the recipe is a suggestion, not a rule. You can totally make it your own. If you’re a purist, keep it simple: lettuce, tomato, double patty, done. If you’re a maximalist, go for extra cheese, extra pickles, a drizzle of something sweet, because why not? If you’re a chaos agent, add pickled jalapeños, crispy onions, bacon jam, whatever’s in the fridge and half of whatever isn’t.

Not feeling the Dijon mayo? Garlic aioli. Want more heat? Swap the pickles for chilli sauce. Is the Cheddar feeling safe? Try blue cheese and live a little. The smash burger doesn’t judge. It just takes whatever you give it and somehow makes it work.

Find more burger recipes here

Recipe and production: Bianca Strydom

Food assistant: Bianca Jones

Videography: Romy Wilson

Photography: Jan Ras

Woolies’ new coarsely ground beef smash burgers come seasoned and pre-portioned, ready to press flat and pile high whenever burger night calls.

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There’s a version of Parmigiano Reggiano that lives permanently on the side of a grater, waiting to be scattered over pasta at the last minute. And then there’s what happens when you put the whole thing, rind and all, into a pot and let it do something extraordinary.

These recipes are about the second version.

Parmigiano Reggiano is one of Italy’s most protected and revered cheeses – produced under strict PDO regulations in the same region, using the same methods, for over nine centuries. What makes it so exceptional isn’t just the flavour of the cheese itself, but what happens when that flavour is coaxed out slowly, over heat.

Parmesan broth with roasted leeks

The rind, which most people discard, is where the real magic happens. Simmered low and slow with chicken and vegetable stocks, aromatics, fresh herbs and whole peppercorns, it releases a depth of umami that transforms a simple vegetable broth into something deeply complex and completely unexpected. The leeks are fire-roasted until soft and slightly charred – caramelised at the edges, tender all the way through – then arranged in a bowl and the broth ladled over the top. A generous grating of Parmigiano Reggiano finishes it off.

Parmesan broth with roasted leeks

Mafaldine pasta with Parmigiano Reggiano sauce

Then there’s the pasta. Woolworths’ mafaldine – ruffled, ribbon-shaped pasta made in Puglia and designed to hold onto every drop of sauce. Here, Parmigiano Reggiano is melted into a jar of lemon-and-basil pesto with a splash of reserved pasta water, creating a silky, glossy sauce that clings to every fold. Fresh, vibrant and ready in minutes.

Mafaldine pasta with Parmigiano Reggiano sauce

Tagliolini pasta with mushroom-and-truffle sauce

And for something richer, Woolworths’ tagliolini meets a jar of mushroom-and-truffle pasta sauce. Parmigiano Reggiano melts into the sauce with a splash of reserved pasta water, turning it silky and deeply comforting. Earthy, indulgent and elegant enough for a weeknight dinner that feels like a weekend.

Tagliolini pasta with mushroom & truffle sauce

Find more Parmigiano Reggiano recipes here

Recipes and production: Bianca Strydom and Marcelle van Rooyen

Food assistants: Bianca Jones, Chevonne Fourie and Josh van Zyl

Photography: Shavan Rahim and Jan Ras

Videography: Romy Wilson

Masterfully made in Italy with the same passion, expertise and dedication as it has been since the 12th century, Parmigiano Reggiano remains true to its heritage and flavour. Artisan cheesemakers use traditional methods of production, distinctive to the area of origin, to create the only authentic Parmesan cheese.

Shop at Woolworths

The post From broth to pasta: three ways with Parmigiano Reggiano appeared first on Woolworths TASTE.

There’s a version of Parmigiano Reggiano that lives permanently on the side of a grater, waiting to be scattered over pasta at the last minute. And then there’s what happens when you put the whole thing, rind and all, into a pot and let it do something extraordinary.

These recipes are about the second version.

Parmigiano Reggiano is one of Italy’s most protected and revered cheeses, produced under strict PDO regulations in the same region, using the same methods, for over nine centuries. Rich, nutty and deeply savoury, it can transform the simplest recipes into something memorable. Whether you’re after a crunchy aperitivo snack or a bowl of pure comfort, here are five ways to let it lead.

Parmesan crisps

Crispy, lacy and packed with cheesy flavour, Parmesan crisps are proof that sometimes the simplest recipes are the most impressive. You’d never guess these elegant crisps are made using leftover rinds of Parmigiano Reggiano. Serve them as a snack, add them to cheeseboards, or use them to bring crunch to soups and salads. They take just minutes to make, but instantly elevate any spread.

Parmesan crisps

A twist on pastina da Parmigiano Reggiano

If Parmesan crisps showcase Parmigiano Reggiano at its crunchiest, this pastina-inspired recipe highlights its creaminess. Inspired by traditional Italian comfort food, pastina da Parmigiano Reggiano usually uses small pasta shapes – although we used orecchiette – stock, butter and generous handfuls of finely grated cheese to create a silky, deeply satisfying bowl of pasta.

A twist on pastina da Parmigiano Reggiano

Parmesan broth with roasted leeks

The rind, which most people discard, is where the real magic happens. Simmered low and slow with chicken and vegetable stocks, aromatics, fresh herbs and whole peppercorns, it releases a depth of umami that transforms a simple vegetable broth into something deeply complex and completely unexpected. The leeks are fire-roasted until soft and slightly charred – caramelised at the edges, tender all the way through – then arranged in a bowl and the broth ladled over the top. A generous grating of Parmigiano Reggiano finishes it off.

Parmesan broth with roasted leeks

Mafaldine pasta with Parmigiano Reggiano sauce

Then there’s the pasta. Woolworths’ mafaldine – ruffled, ribbon-shaped pasta made in Puglia and designed to hold onto every drop of sauce. Here, Parmigiano Reggiano is melted into a jar of lemon-and-basil pesto with a splash of reserved pasta water, creating a silky, glossy sauce that clings to every fold. Fresh, vibrant and ready in minutes.

Mafaldine pasta with Parmigiano Reggiano sauce

Tagliolini pasta with mushroom-and-truffle sauce

And for something richer, Woolworths’ tagliolini meets a jar of mushroom-and-truffle pasta sauce. Parmigiano Reggiano melts into the sauce with a splash of reserved pasta water, turning it silky and deeply comforting. Earthy, indulgent and elegant enough for a weeknight dinner that feels like a weekend.

Tagliolini pasta with mushroom & truffle sauce

Find more Parmigiano Reggiano recipes here

Recipes and production: Bianca Strydom and Marcelle van Rooyen

Food assistants: Bianca Jones, Chevonne Fourie and Josh van Zyl

Photography: Shavan Rahim and Jan Ras

Videography: Romy Wilson

Masterfully made in Italy with the same passion, expertise and dedication as it has been since the 12th century, Parmigiano Reggiano remains true to its heritage and flavour. Artisan cheesemakers use traditional methods of production, distinctive to the area of origin, to create the only authentic Parmesan cheese.

Shop at Woolworths

The post From crisps to pasta: 5 ways Parmigiano Reggiano steals the show appeared first on Woolworths TASTE.

Here’s a PSA to all lovers of Italian-style food: fresh gnocchi is the answer to almost all of your pasta- or sauce-related questions, and Woolies’ fresh gnocchi is a cut above. Made in Treviso, Italy, using wheat flour, fresh potato and free-range eggs, Woolies’ fresh gnocchi is as delicious as it is easy to use. While dried gnocchi can sometimes feel a bit heavy (there’s always the chance you miss the moment they bob up in the simmering water and you’re left with a stodgy situation), these classic Italian potato dumplings promise a deliciously soft texture with every bite.

The main difference is that these don’t need to be boiled – simply pan-fry for 4 minutes to create that golden, crispy exterior and fluffy centre. Plus, they’re vegetarian-friendly. If you’ve been dreaming about that light, luscious bowl of gnocchi from your local trattoria but struggling to replicate it at home, this is your answer. Say hello to moreish, authentic Italian comfort food in a bowl, that’s ready in minutes.

One thing we love about fresh gnocchi is its versatility. Here are our three favourite ways to enjoy it:

Crispy gnocchi with basil pesto

Pan-fry the gnocchi in olive oil, add the fresh pesto of your choice, finish with Parmesan and dig in. Can you think of a simpler meal?

Crispy air-fried gnocchi with green goddess dressing

For a very stylish lunch, pop fresh gnocchi into an air-fryer and serve with a salad and a creamy green goddess dressing. What’s not to love?

Baked gnocchi with roasted tomatoes and feta

For a one-tray dish, place the gnocchi into a baking dish with fresh tomato and chunks of feta, then bake until the feta is soft and melty. Stir gently and supper is on the table!

Find more gnocchi recipes here

Recipes and production: Bianca Strydom and Marcelle van Rooyen

Food assistants: Bianca Jones, Chevonne Fourie and Josh van Zyl

Photography: Shavan Rahim and Jan Ras

Videography: Kaylene Sauls

Woolies’ fresh gnocchi is made in Treviso, Italy, using fresh potato, wheat flour and free-range eggs. No boiling required – simply pan-fry for four minutes for a golden, crispy exterior and fluffy, soft centre. Vegetarian-friendly and authentically Italian, it’s ready in minutes.

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The post Three easy ways with fresh gnocchi appeared first on Woolworths TASTE.

The best way to spruce up a ready-made soup? Add an elevated dipper! This recipe shows you how to make a simple but delicious cheesy baguette that’s perfect with Woolies’ French onion soup. In fact, the Grana Padano baguette is good with a variety of soups, as an appetiser, or just a snack when you want something easy but indulgent.

 

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Easy French onion soup with Grana Padano baguette recipe 

9. Tenderstem® broccoli mops with Gorgonzola-and-pecorino sauce

Speaking of cheese, it’s probably the best way to get the veggie-haters to eat some greens. The green of choice here is Tenderstem® broccoli, and it’s the perfect vessel for mopping up the creamy Gorgonzola-and-pecorino sauce.

 

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Tenderstem® broccoli mops with Gorgonzola-and-pecorino sauce recipe 

8. Massaman curry

When the founder of Blue Elephant Royal Thai Cuisine chef Nooror Somany Steppe came to Cape Town, we had to get her into the TASTE kitchen. She made a massaman curry using the Blue Elephant range of Thai ingredients and shared the nostalgia behind it. Our version is made with beef but this is a very delicious dish, no matter the protein.

 

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Massaman curry recipe 

7. Parmesan crisps

Whether you were fascinated by the technique or excited that it needs just one ingredient, this recipe video sparked a lot of curiosity. Plus, it’s a great way to use up Parmigiano Reggiano rinds so you waste less and enjoy every bit of flavour it has to offer.

 

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Parmesan crisps recipe

6. Tenderstem® broccoli korma

This one is for the vegetarians and for those who are cutting down on meat but still crave comforting food. This warming korma features Tenderstem® broccoli and paneer and is really easy to make thanks to Woolies’ korma cook-in sauce. This meal is ready in under 20 minutes, but tastes like it was cooked for hours.

 

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Tenderstem® broccoli korma recipe 

5. ClemenGold® polenta cake with dark chocolate ganache

Those who love citrus and chocolate pairings come to the front! Not only is this cake stunning, but it’s also bursting with flavour. It has a lovely al dente bite thanks to ground almonds and polenta, and a sweet, honey-like flavour from the ClemenGold® zest and juice. To make the flavours pop even more, it also has a citrusy syrup that complements the dark chocolate ganache.

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ClemenGold® polenta cake with dark chocolate ganache recipe 

4. One-pan chicken

When a video posted in the latter part of the month rockets to the upper half of this list, you know it’s a good one. Clem Pedro shared this easy one-pan chicken recipe as part of his cucina povera series, where he made budget-friendly Italian meals (watch all the videos on our social media). This is a simple recipe and needs just three (plus one optional) ingredients. Judging from all the comments, you couldn’t wait to try it.

 

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One-pan chicken recipe

3. Three pulled venison pies 

One filling, three pies. This is one of those recipes where you get the same incredible flavour in your preferred style of pie. There’s a deep-dish pie, a skillet pie with a savoury crumble, and bite-sized mini pies. It’s a choose-your-own adventure where every choice is a good one.

 

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Three ways with pulled venison recipes 

2. 5-ingredient Parmigiano Reggiano pasta 

When you think of easy comfort food, we bet you think of pasta. This recipe is the epitome of easy comfort. Inspired by pastina, the pasta is cooked in vegetable or chicken stock to give it more flavour. Then, butter and 1½ cups of grated Parmigiano Reggiano are added to make it silky and cheesy in the best possible way.

 

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5-ingredient Parmigiano Reggiano pasta recipe 

1. Kung pao chicken

According to Wayne Chang, kung pao chicken is the butter chicken of the Chinese world. According to you, it’s the most loved recipe video of the month! Wayne shows you exactly how to make the dish, so you’ll be able to pull this off even if you’re new to Chinese cooking.

 

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Kung pao chicken recipe 

The post 10 recipe videos you loved in August appeared first on Woolworths TASTE.

1. Envy apple butter

You can use this simple spiced Envy apple butter all season long! Spread it onto bread and pastries, use it in bakes, or simply sneak in a spoonful (or two) when you’re craving something sweet. It also makes an amazing home-made edible gift for friends and family.

Envy apple butter recipe 

2. Envy apple turnovers

These flaky, buttery pastry envelopes filled with sticky caramelised apples are the easiest pastries ever. The best part of this recipe is that it’s all done in the air-fryer. That’s a sweet treat guaranteed in minutes! This recipe is so easy, even the kids can get involved. Finish the turnovers with a drizzle of icing before serving.

Envy Apple turnovers recipe 

3. Envy apple-and-ginger dressing

The best thing about making your own salad dressings from scratch is that you can dictate the flavours you want to combine. Case in point: Envy apple dressing. This dressing features grated Envy apples and a sharp kick of ginger. We recommend using it in salads with rich proteins such as pork and salmon.

Envy apple-and-ginger dressing recipe

4. Envy apple cinnamon buns

Not only do these sticky buns taste divine, they leave your kitchen smelling heavenly too. Spread home-made cinnamon butter onto brioche dough and top with slow-cooked apples and chopped walnuts, then roll into a log. Slice into buns and bake. They’re soft and fluffy with a sweet cinnamon-apple centre. Making your own dough from scratch might take a bit of time, but the results are 100% worth it.

Envy apple cinnamon buns recipe

5. Mini apple roses

These dainty pastries look pretty enough to be displayed at any Parisian patisserie. But don’t be intimidated, they’re super-easy to make and delicious to eat.

Mini apple roses recipe 

Envy apples are favoured for their sweet, sophisticated flavour, delightfully satisfying crunch, beautiful red colour and naturally white flesh.

Shop apples at Woolworths.

The post 5 irresistible apple recipes appeared first on Woolworths TASTE.

Now with even more shades to choose from, Clinique’s Even Better foundation range proves that finding your perfect match has never been easier. But instead of trying it on skin, we did what we do best and took inspiration from the full spectrum to bake and ice an ombré buttercream celebration cake because this is something worth celebrating.

Meet your perfect match

Finding your perfect match – and a foundation that offers you the coverage and benefits you need – doesn’t always come easy. But Clinique offers three options, blended seamlessly on every member of the TASTE team. Watch head of commercial content, Fatima Saib, and commercial content producers Bashiera Parker and Lerato Tlali find their perfect match.

Even better, three ways

There are three options to choose from in the Even Better range, all of which offer both make-up and skincare benefits and are dermatologically tested.

• The Even Better Clinical Vitamin Makeup is a lightweight foundation with SPF 50 and a vitamin-rich formula for more vibrant, healthy-looking skin every day.
• The Even Better Makeup Broad Spectrum offers medium coverage and visibly reduces dark spots in 12 weeks – great for the office.
• The Even Better Clinical Serum Foundation offers 24-hour full coverage and instantly perfects with a matte finish, plus visibly improves skin, making it ideal for a night out.

Triple-layer chocolate-and-vanilla cake

Triple-layer chocolate-and-vanilla cake

Find more cake recipes here

Recipe and production: Bianca Strydom

Food assistants: Chevonne Fourie and Astrid Field 

Photography: Shavan Rahim

Videography: Romy Wilson

Clinique’s Even Better range has expanded with a shade and foundation fit for everyone. From lightweight to medium and 24-hour full coverage, these dermatologically tested products offer sun protection and vitamin-and-serum-powered technology to actively protect and improve skin. Choose Clinique for a smooth, flawless finish every time.

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The post Clinique even better: your perfect match appeared first on Woolworths TASTE.