Do you have a family with varied taste? This can make it difficult to find a restaurant that suits everyone’s palates. Enter The Grillroom & Sushi Bar.

The Food

Head Chef Jamie Sutherland has 36 years cooking experience under his toque with a formidable career that has taken him across kitchens in Europe, Asia and Africa. Using his vast experience he has created a menu that will satisfy meat lovers and vegetarians, wine connoisseurs and sushi enthusiasts alike.

From the Mibrasa oven comes some scrumptious dishes for meat lovers including Lemon and Thyme Roasted Baby Spatchcock, Crispy Pork Belly and good old T-Bone. For those extra special occasions, there is some tender Local Wagyu beef and 41-day dry-aged Jersey beef from KZN.

For vegetarians, the menu delivers carefully chosen favourites, made to perfection – from the refreshing Quinoa Salad to the Creamy Risotto with Shiitake Mushroom, Asparagus & Parmesan to the Mushroom and Camembert for something lighter. The Grillroom & Sushi Bar offers an extensive variety of fresh Maki Rolls, Nigiri, Sashimi with choices for vegetarians.

Fish and seafood lovers are not forgotten with Soya Infused Salmon, Tuna Tartare, Calamari and Grilled Prawns on the list. The dessert menu has a cheese board selection with chutney and relishes for those with a savoury preference and for the sweet-toothed, the choice of summer surprise Mille Feuillet, Lemon Meringue Tart or the Black Forest Brownie will be a delight.

The ambience

With high ceilings and natural light and elegant design, The Grillroom & Sushi Bar was designed to offer different experiences for their varied clientele. From relaxed lunches to sophisticated dinners, you will have a memorable one.

The restaurant patrons are catered for through creative natural demarcations – upstairs and downstairs spaces, the outside covered patio areas and the relaxed lounge area which provides an ambient space to have a pre-dinner drink or end the evening off with a nightcap. The wine room was designed to give you the feeling like you’re in a private tasting room at a wine farm in the heart of the Cape.

Safety first

The restaurant adheres to stringent Covid-19 regulations to ensure the safety of all patrons;

•  Wearing of masks by all staff
• Recording of guest temperatures and contact details upon arrival
• Regulated spaced seating according to WHO protocols
• Sanitisation of each table before and after each guest
• Regular sanitisation and wipe down of kitchens & bathrooms every 25 minutes.

The post New 250-seater Grillroom and Sushi Bar opens in Pretoria appeared first on Woolworths TASTE.

Specifically, free-range, dry-aged bone-in steaks – deliciously tender and with the unmistakable nutty, slightly sweeter, intensely umami flavour meat gets from dry ageing.

Another bonus? The meat contracts less when cooking, locking in moisture. All that needs doing is to introduce it to some shoestring fries and dinner is done.

Available in T-bone, sirloin steaks and prime rib that have been aged for seven, 14 or 21 days at selected Woolies butcher counters.

[metaslider id=29565]

Learn more at woolworths.co.za.

Discover our steak recipe collection here.

The post Claim your free-range steak today appeared first on Woolworths TASTE.

The chefs at each restaurant created a bespoke menu which were paired with the three Rémy Martin VSOP, 1738 and XO specifically. Each complementing the unique tastes and flavours of the premium cognac.

Ivor Jones made his name at the famed Test Kitchen, before moving to Chef’s Warehouse to work with Liam Tomlin. Chef’s Warehouse offers a fresh and fun, seasonal and produce-driven menu that changes regularly. Situated at the top of the Constantia Valley, it offers one of the best views in Cape Town.

Ivor paired the Rémy Martin variants with:

• Stemmed ginger and dark chocolate with apricot served with Rémy Martin VSOP
• Vanilla shortbread with barbecued maple served with Rémy Martin 1738
• Casia bark macaroon with a hazelnut filling served with Rémy Martin XO

David Higgs is one of South Africa’s most known faces in the culinary industry. His restaurant Marble is a celebration of quintessential South African fare. All cooking is done on the fire.

David created a bespoke menu to enhance the flavours of each Rémy Martin variant:

• Mini apple, candied orange, dried apricot and liquorice served with Rémy Martin VSOP
• Fresh fig, dark chocolate truffle, plum, fig marmalade, toffee, toasted bread and butterscotch served with Rémy Martin 1738
• Parmesan cube, chocolate macaroon, plum, cinnamon milk tartlet, honeycomb and hazelnut served with Rémy Martin XO

All the Rémy Martin cognacs come exclusively from the two most prestigious crus, Petite and Grande Champagne. These regions deliver the most complex and opulent eaux-de-vie to produce Fine Champagne cognacs.

Sign up for Rémy Martin experiences around the country and to find out more about the campaign, “One Life.Live Them” visit remymartin.co.za.

Discover our cocktail recipe collection here.

The post Sponsored: Top chefs share their perfect food pairings with Rémy Martin appeared first on Woolworths TASTE.

You’ll love the shredded cabbage, carrot and corn slaw with an umami-bomb dressing.

Want to try alternative grains?

Start with the bulgur wheat, pesto and sundried tomato salad.

More of a pasta lover?

You need the bacon, cheese, tomato and fusilli salad, stat.

The best part?

There’s loads more to try, and only one way to find your favourite!

[metaslider id=29142]

Learn more at woolworths.co.za

Discover more salad recipes here.

The post Sponsored: New salad bar stars appeared first on Woolworths TASTE.

RED CABBAGE-AND-APPLE SLAW

Move over carrots! There’s a new way to make coleslaw. Swap traditional cabbage and carrots for red cabbage and apples. If you love a bit of heat, this recipe features a tamarind, turmeric and ginger dressing, too.

Get the recipe here.

APPLE-CHILLI SAMBAL

For a hit of fresh, tart flavour, top your next bowl of green curry with this apple-and-chilli sambal. Simply dissolve a teaspoon of sugar in red wine vinegar and mix with chopped ginger, chillies and grated apple.

Get the recipe here.

APPLE-AND-COCONUT SLAW

Sceptical about curry in summer? This is the perfect summer curry, it’s a lighter version of the classic korma and features scallops, yoghurt and a generous topping of apple-and-coconut slaw, of course.

Get the recipe here.

THE WALDORF SLAW

This classic salad gets a modern makeover by using yoghurt instead of mayo, fennel rather than celery and pistachios in place of walnuts.

Get the recipe here.

APPLE-AND-MINT TZATZIKI

Add an extra dose of freshness to traditional tzatziki by adding grated apple and finely chopped mint. Try it with a spicier dish like this peri-peri roasted chicken to cool things off if it gets too hot.

Get the recipe here.

CRUNCHY APPLE-AND-CELERY SALAD

The perfect salad for a beach day! Layers of of thinly sliced apples and celery are topped with blue cheese, biltong powder and candied walnuts. You’ll want to remember this one.

Get the recipe here.

It’s time to add a little JOYA® to your life! Firm, sweet and crunchy, JOYA® apples are the perfect healthy choice for outdoor-loving families and make a great snack for the young and the young at heart.

Healthy eating and being outdoors contributes to a joyful life. JOYA® apples provide the boost of energy that allows mom, dad and kids to lead an active, healthy lifestyle, taking in all the wonderful, pure outdoor activities South Africa has to offer. JOYA® is particularly juicy, fresh, thirst-quenching and sweet, and delicious in recipes.

Learn more at joyaaples.co.za

Discover more appetising recipes featuring apples here.

The post 6 apple sides that might just steal the show appeared first on Woolworths TASTE.

Serve the dips with Woolworths’ beetroot crisps, Carb Clever seed crackers and sesame pretzel thins.

[metaslider id=29105]

Learn more at woolworths.co.za

Discover more dip recipes here.

The post Sponsored: The big dippers appeared first on Woolworths TASTE.

Unleash your kitchen creativity with filleted, deboned and skinned tilapia and basa fillets or, for a fuss-free option, go for the lightly smoked tilapia, which comes with lemon-and-garlic butter.

DUKKAH-COATED TILAPIA AND SLAW

In a mortar, mix 50 g pine nuts, 3T coriander seeds and 3 T sesame seeds. Add 1⁄2 t each ground cumin, chilli powder, ground cinnamon, ground cloves and ground nutmeg. Lightly crush the mixture with the pestle. Drizzle 2 T melted butter over Woolies’ tilapia and cover with the dukkah spice. Bake for 8 minutes at 180°C.
For the slaw, shred 1⁄3 cabbage and toss with 1 apple, sliced into matchsticks. In a small bowl, combine 6 T plain yoghurt, 1⁄2 t Dijon mustard, 4 t lemon juice and 1 t brown sugar. Pour the dressing over the cabbage mixture and toss to coat.

GRIDDLED BASA

Season Woolies’ basa fillet with salt and sear in a hot griddle pan for 3 minutes on each side. Serve with mixed herbs and thinly sliced radishes. Drizzle with olive oil and a squeeze of lime juice.

FENNEL TILAPIA

Thinly slice 2 fennel bulbs and toss with 1 sliced red onion. Add a few chopped fennel fronds, season with salt and pepper and drizzle with the juice of 1 lemon and 5 T olive oil. Serve with Woolies’ lightly smoked tilapia with lemon-and- garlic butter, prepared to package instructions.

[metaslider id=28991]

Learn more at woolworths.co.za.

Discover more seafood recipes here.

The post Sponsored: Fishing for the future appeared first on Woolworths TASTE.

A thick, succulent patty, of course. When it’s made from free-range beef that wasn’t given any growth stimulants or routine antibiotics, even better. Next, some soft, spongy rolls, and then, naturally, some killer toppings. Woolies’ burger range also includes lamb, ostrich, pork, and halaal patties. Look out for promotions in store.

FOR THE AVO BURGERS

[metaslider id=28888]

Learn more at woolworths.co.za

Discover more burger recipes here.

The post Sponsored: Burger night done right appeared first on Woolworths TASTE.

This year, THE FORAGER is on the hunt for the SA’s “Wildest Cocktail”. Their search will take them to Cape Town, Johannesburg and Durban, where nine of SA’s leading bartenders will compete to create the wildest cocktail in their city – and the country. The tools at their disposal? The Botanist gin and their own locally-foraged botanicals, of course. The bartenders will take part in bespoke foraging experiences in their region, led by local foraging experts, including Roushanna Gray.

Over the course of the three weeks, each cocktail will be available at the respective bars for members of the public to experience for themselves.

A judging panel will take part in a THE FORAGER pub crawl, visiting each competitors’ bar. Judges will vote based on the the cocktail that each felt was the most inspired, and the winner will be announced at the last venue of each evening. Judging will take place at the following venues:

Cape Town – 13 September
Venues: The Stack, The Gin Bar, Orphanage Cocktail Emporium
Time: 6pm – 10pm

Johannesburg – 20 September 2017
Venues: The Artisan, Sin + Tax, Marble
Time: 7pm – 11pm

Durban – 27 September 2017
Venues: The Chef’s Table, Lucky Shaker, The Chairman
Time: 6pm – 10pm

At the end of THE FORAGER series, the bartender with the most votes and highest score throughout all three cities will be announced as THE FORAGER champion. The champion will win a bespoke foraging master class with Roushanna Gray, two days with industry expert and previous winner of THE FORAGER, Gareth Wainwright and a personalized forager’s bartending kit bag.

Get involved in THE FORAGER

Keep an eye on our website: from 1 September, we’ll be giving away THE FORAGER hampers which include a bottle of The Botanist Gin and two tickets to be a part of the official Urban Forage in your city. Visit www.taste.co.za/win to stand a chance to win.

Follow THE FORAGER on Facebook at @TheForagerSA and on Instagram.

The Botanist Gin is available at selected retailers from R499.

The post Sponsored: the search for SA’s “Wildest Cocktail” with The Botanist gin appeared first on Woolworths TASTE.

ROAST LAMB WITH GARLIC-YOGHURT SAUCE

Our saucy serving suggestion:

Gently heat 2 cups Ayrshire double-cream plain yoghurt with 2 crushed garlic cloves. Cook Woolworths Easy to Cook free-range leg of lamb according to package instructions. Swirl 1 x 180 g tub hummus through the sauce and top with sliced lamb, roast beetroot, toasted pine nuts, and the meat juices. Garnish with chopped coriander.

[metaslider id=26575]

Learn more at woolworths.co.za

Discover more recipes featuring yoghurt here.

The post Sponsored: The plain truth appeared first on Woolworths TASTE.

Video credit: Beautiful News

Watch TASTETube videos here.

The post Watch: how the Woolworths TASTE Eat Out Culinary Bursary changed Thozi’s life appeared first on Woolworths TASTE.

With just 90 minutes to conceptualise and create a winning main course and dessert, the four teams were quickly put to work by chefs Reuben Riffel, Margot Janse, Kamini Pather and J’Something. Much directing, peeling, chopping, stirring, frying, baking and banter later, and the foodie judging panel sat down to decide which of the four teams would take top honours. In the end, it was the team, made up of chef Reuben Riffel, Vodacom Red client and winner Mark Theron and Stormers player Leolin Zas, who won the day with their seafood pasta main dish and white chocolate and macadamia dessert.

Are you a rugby fan? Are similar once-in-a-lifetime, curated lifestyle experiences on your bucket list? Then best you head over to vodacom.co.za/red to see how you can get in on the action. Vodacom Red clients can expect more than a contract with tailor-made experiences with the other South African Vodacom Super Rugby teams. Enter now and you too could get treated by Vodacom to spend a day with one of your rugby heroes. #RedExpectMore

Discover more TASTE features here.

The post Sponsored: Cooking up a storm appeared first on Woolworths TASTE.