Authentic, premium and a true celebration of Thailand’s rich culinary heritage, the Blue Elephant range is what you need to conjure up a restaurant-quality, Thai-inspired dish at home.

Blue Elephant makes authentic Thai cuisine effortless, exciting and utterly delicious. Visit your nearest Woolworths store and experience the magic for yourself.

Better yet, enter now to stand a chance of winning a private cooking experience for two in Thailand at the Blue Elephant Cooking School and Restaurant. The prize includes five nights’ accommodation in Phuket, three half-day cooking classes at Blue Elephant Cooking School, and a private dinner at Blue Elephant Restaurant in Bangkok. Please note that flights and transfers are not included.

What are you waiting for? Your culinary adventure starts here!

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Master Chef Nooror, who opened the first Blue Elephant restaurant in Brussels in 1980 and developed the range of curry pastes and sauces, recently visited the TASTE kitchen where she made a lamb curry using Blue Elephant massaman curry paste, a mild yet complex and deeply aromatic blend of herbs and spices rooted in the culinary traditions of southern Thailand.

The curry paste is Master Chef Nooror’s heirloom family recipe and its signature warmth comes from cardamom and galangal, which is balanced by the subtle tang of tamarind and Thai lime.

Lamb massaman curry

Deeply warming, with a complex spice profile, this lamb massaman curry is a celebration of Thai flavours. Pair it with rice for a rich, velvety and truly memorable dish.

Lamb massaman curry

The Blue Elephant range is extensive. Chef Clement Pedro went in store to explore the full complement, choosing a few of his favourites: red curry paste to make lamb knuckle curry, green curry paste to make a broth for mussels, and tom yam chilli paste for glazed beef shortrib.

Mussels in a coconut green curry broth

A silky coconut-and-green curry broth wraps every mussel in fragrant, aromatic flavour. The sweetness of the mussels pairs beautifully with the creamy curry broth, while a zesty coriander-and-lime relish adds freshness.

Mussels in a coconut green curry broth

Tom yam chilli-glazed beef shortrib with crispy ginger-and-peanut sprinkle

This recipe uses the bold, tangy-savoury depth of Blue Elephant tom yam chilli paste to create a glaze that transforms beef shortrib into a showstopping dish. Paired with crispy ginger-and-peanut sprinkle, each bite is textural with a nutty warmth that ties the fragrant Thai-inspired flavours together beautifully.

Tom yam chilli-glazed beef shortrib with crispy ginger-and-peanut sprinkle

Lamb knuckle red curry with jasmine rice and roasted pumpkin wedges

Rich, aromatic and deeply complex, red curry perfectly complements succulent lamb knuckle in this recipe. Served over fluffy jasmine rice and accompanied by caramelised, roasted pumpkin wedges, this dish brings together smoky sweetness, tender protein and bold Thai-inspired flavours.

Lamb knuckle red curry with jasmine rice and roasted pumpkin wedges

Find more Thai recipes here

Recipes: Master Chef Nooror and Clement Pedro

Food production and styling: Abigail Donnelly

Food assistant: Bianca Jones

Videography: Romy Wilson

Photography: Jan Ras

The Blue Elephant range brings authentic Thai recipes to home cooks worldwide, using only fresh Thai herbs, traditional spices and premium-quality ingredients. Every product is crafted in Thailand, free from MSG, artificial colorants and preservatives, with many lines carrying gluten-free and vegetarian certifications alongside the prestigious Thai Trust Mark and Thai SELECT accolades.

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The post A trip to Phuket: 4 Thai recipes and a culinary competition! appeared first on Woolworths TASTE.

A Thai welcome

On arrival at The Homestead restaurant and function venue in Plumstead, guests were welcomed with vibrant blue-hued alcoholic and virgin butterfly pea (or anchan, in Thai) cocktails, a floral ingredient that is often used as a natural colorant in desserts and beverages in Thai cuisine. Anthonij Rupert Wines’ Cape of Good Hope Caroline Riebeeksrivier white blend was also on offer, and all three drinks paired perfectly with canapés including tod man pla (Thai fish cakes with Blue Elephant red curry) and ma hor kai (fresh pineapple topped with minced chicken and peanuts with Blue Elephant red curry). Once guests had sufficiently indulged in the first delicious flavour notes for the evening, it was time to head to the kitchen for Chef Nooror’s demonstration, with TASTE food director Abigail Donnelly and Chef Sandra Steppe.

Watch and learn

In the kitchen, cooking stations had been set up with Blue Elephant’s ingredients, fresh herbs and what the guests would later need to make their own rice paper rolls. But before that, it was time to watch Chef Nooror at work making her favourite beef massaman curry, a dish that she describes as one of her favourite comfort foods that always brings people together. Blue Elephant’s massaman curry paste is made according to her family heirloom recipe and is a complex mix of herbs and spices originating in southern Thailand. Due to Chef Nooror’s diminutive stature, her daughter Chef Sandra assisted, explaining what her mom was doing, while son Kris was assigned the task of grinding the spices in a mortar and pestle. Fragrant aromas soon filled the kitchen as the massaman curry simmered, revealing its multi-country origin, which includes Malaysia, Persia and India – a true fusion dish. Next, Chef Sandra showed guests how to prepare grilled beef satay jim jaew, marinated in Blue Elephant red curry, fish sauce, garlic and pepper powder. The secret to these street-food favourites of skewered beef is marinating the meat and quickly frying it over a very high heat to preserve its flavour and tenderness. Guests sampled the result and the approval was unanimous – 10 out of 10!

Then, it was time to get involved. The ingredients for chicken, strawberry and basil rice paper rolls had been laid out at each cooking station, and after a short demonstration by Abigail and her assistants, guests were soon enjoying the fruits of their labour, accompanied by refills of their cocktail and wine glasses.

The long table

With the hard work done, it was time for guests to relax and enjoy the full might of Blue Elephant’s flavour power in more of that beef massaman curry and a cauliflower massaman curry, both served with nutty Thai black rice cooked with coconut milk and fragrant aromatics. Also on the menu were stir-fried chicken green curry, pad mee ka-ti (stir-fried rice vermicelli noodles with coconut milk and red curry), and a spicy apple, cucumber and carrot salad. The main course was paired with Anthonij Rupert’s Cape of Good Hope Sneeuwkrans Pinot Noir, a light-bodied red wine that perfectly complemented the spiciness of the food. The platters were soon being sent back to the kitchen to be replenished, with Abigail remarking that it was the most food she’d ever cooked for an event! Once the guests had scraped up the last morsel, plates were cleared and dessert was served, accompanied by L’Ormarins Muscat d’Alexandrie, a beautifully balanced fortified wine. A subtly fragrant Thai jasmine cake and silky-smooth XXL coconut panna cotta topped with bright pink dragon fruit were a triumphant finale to a spectacular meal, seasoned with good conversation and excellent company.

A final flourish

As the evening drew to a reluctant close, guests started making their way home, but not before they were gifted with an extremely generous goodie bag containing a copy of TASTE magazine, Blue Elephant products including massaman, green, red and curry pastes, Panaeng curry sauce, rice noodles, a pad Thai kit, plus a bottle of Anthonij Rupert Jean Roi Cap Provincial Rosé, it its beautifully ornate bottle. As one guest remarked as she headed into the night, “What a pleasure!” We couldn’t agree more.

Bring the flavours home

If you weren’t one of the lucky guests around the table, the good news is you can still experience a taste of the evening in your own kitchen. Here are a few of the standout dishes from the night  you can recreate at home.

Tom kha tofu with coconut black rice

Creamy, fragrant and deeply comforting, this tom kha tofu pairs the delicate sweetness of coconut milk with the nutty depth of Thai black rice. A beautifully balanced vegetarian dish that’s as nourishing as it is satisfying.

Tom kha tofu with coconut black rice

Beef massaman curry

Rich and deeply comforting, this beef massaman curry layers tender meat with a complex blend of herbs and spices from southern Thailand.

Beef massaman curry

Cauliflower massaman curry

All the depth and warmth of a classic massaman, made vegetarian. Cauliflower absorbs the complex spice profile of this curry paste, creating a fragrant, satisfying dish that stands proudly on its own.

Cauliflower massaman curry

Strawberry rice paper rolls

Fresh, vibrant and endlessly customisable, these rice paper rolls are filled with chicken, strawberry and basil for a refreshing bite.

Strawberry rice paper rolls

Spicy apple, carrot and cucumber salad with tamarind-ginger dressing

Fresh, vibrant and full of crunch, this spicy apple, carrot and cucumber salad with its tangy tamarind-ginger dressing was the perfect refreshing accompaniment to the main courses served at the event.

Spicy apple, carrot and cucumber salad

Find more Thai recipes here

Your culinary adventure starts here

If cooking at home isn’t quite enough, how about taking your love of Thai food all the way to its source? Enter now to stand a chance of winning a private cooking experience for two in Thailand at the Blue Elephant Cooking School and Restaurant. The prize includes five nights’ accommodation in Phuket, three half-day cooking classes at Blue Elephant Cooking School, and a private dinner at the Blue Elephant Restaurant in Bangkok. Please note that flights and transfers are not included.

What are you waiting for?

Click here to enter

Recipes: Master Chef Nooror

Production: Abigail Donnelly

Food assistant: Bianca Jones

Videography: Nizole Mbaleki

Photography: Jan Ras

The Blue Elephant range brings authentic Thai recipes to home cooks worldwide, using only fresh Thai herbs, traditional spices and premium-quality ingredients. Every product is crafted in Thailand, free from MSG, artificial colorants and preservatives, with many lines carrying gluten-free and vegetarian certifications alongside the prestigious Thai Trust Mark and Thai SELECT accolades.

Shop at Woolworths

The post TASTE fans enjoy a hands-on Thai food experience appeared first on Woolworths TASTE.

“A woman’s hormonal status is not static,” affirms Stephanie Rouillard, a registered dietician with a special interest in women’s health. “A woman’s hormones will fluctuate from season to season and there are multiple seasons that we anticipate. The body responds dynamically to our environment – and nutrition is a very important environmental factor. There is no single ‘women’s diet’. The foods that matter will genuinely shift from one decade to the next.”

Dr Fumi Kokoali is a medical doctor who practises at The Women’s Health Practice in Claremont, Cape Town. With an additional qualification in menopausal health care, she has a particular focus on women’s health.

She is of like mind and says: “Throughout a woman’s lifespan, there will be periods where hormones play a massive role in not only how she eats but what she chooses to eat.”

Dr Kokoali, being what she calls a “generalist” who takes a broad view of women’s health, shared two broad nutritional guidelines:

• The first is to beware of too many simple carbs (such as white bread, pastries and refined pasta) on the plate. “As a society, we have ended up making carbs the basis of our nutrition, but carbs turn into sugar in the body, and this leads to more sugar cravings.”
• Her second guideline is to make sure you consume enough lean protein. Protein plays such a big role in longevity, she says. “In the short term, it keeps you full for longer and it keeps your sugar levels quite stable. In the long term, it helps you build muscle and since women start to lose muscle mass in midlife, this is crucial. Protein helps build muscle mass – and good strong muscles mean good strong bones.

Venison steak salad recipe

ALSO READ: Are you getting enough protein?

Rouillard, with her specific nutritional focus, says that while there will be foods that are very useful for a woman at a certain stage of her life, there are also plenty of foods that are nutritional powerhouses through every stage.

She highlights five all-stars below:

1. Flax seeds and chia seeds:

“They kill multiple birds with one stone,” she explains. They’re loaded with plant-based omega 3s and contain a great amount of fibre, which is important for gut health. “We know that for women, from perimenopause onwards, gut diversity starts to reduce. They also interact with a group of bacteria in the gut which affect your oestrogen levels.”

Chia seed pudding recipe

AlSO READ: Make these changes to improve your long term gut health

2. Fatty fish

Fatty fish (such as salmon and sardines) are essential for women across the board. “They guard against cardiovascular disease and inflammation, they’re good for the thyroid, and they play a role in fetal brain development during pregnancy.”

Whole-roasted salmon recipe

3. Legumes

Next up are the Legumes. Nutrition-wise, these are really powerful tools for women. They’re high in plant-based protein, in iron and folate- and the latter is very important in pregnancy.

Lentil salad with grilled brinjal recipe

4. Cruciferous veg 

Cruciferous veg are essential for a woman’s nutritional health- these include broccoli, cauliflower and cabbage. Not only are they rich in folate and vitamin C, but they contain compounds that may be beneficial for oestrogen metabolism, says Rouillard.

Roasted broccoli side with herbed yoghurt recipe

5. Dairy

Finally, a woman needs a good intake of dairy products (for example, yoghurt including Greek yoghurt and dairy like maas, milk and cottage cheese) for the calcium and protein they contain both of which are very important for maintaining good bone density. A very valuable player in this category is also fermented dairy (such as kefir), which has the added benefit of being a great source of probiotics, which are key for gut health.

Parmesan cauli cheese recipe

Then there are certain foods that Rouillard recommends for certain periods of a woman’s life.

1. Reproductive phase

As you enter the reproductive phase (from puberty onwards), foods rich in zinc and magnesium (like pumpkin seeds, nuts and legumes) are goof for supporting hormonal balance. Get those seeds in with this soup recipe

2. Pregnancy

During pregnancy, eggs are very beneficial. They’re loaded with vitamins and iron, and the yolk in particular contains choline, which is essential for fetal brain development. The perfect eggy breakfast

Tomato-poached eggs with roast red pepper pesto recipe

3. Postpartum era

In the postpartum era, Rouillard says that women may struggle with thyroid problems. For this reason, she recommends the intake of Brazil nuts – they’re a fantastic source of selenium, which is key for thyroid support.

4. Perimenopausal era

When the perimenopausal era dawns, we start to see fluctuation in hormones and changes in the immune system. “We also see a higher occurrence of inflammation, so it’s good to take an anti-inflammatory approach by adding antioxidant-rich foods like berries (strawberries, for example), other brightly coloured fruit and vegetables, nuts, seeds to the diet.” (This barley porridge with roasted strawberries is just the thing)

5. Menopausal era

Finally, for the menopausal era and onwards ,cold-pressed extra virgin olive oil may be a powerful ally. It reduces inflammation, may support bone health and guards your cardiovascular health.

Although most of the five foods above are good for specific eras in a woman’s life, they’re also beneficial throughout. So, it’s a great idea to start incorporating all these foods into your diet as early as possible. Remember, says Rouillard: What you do in your former years is going to carry through to your later years.

Stephanie Rouillard is a registered dietician. Contact her at Stephanie Rouillard

Dr Fumi Kokoali is a medical doctor with a broad focus on women’s health, contact her at womenshealthpractice.co.za

The post 10 foods women should be eating appeared first on Woolworths TASTE.

If mortadella isn’t already a staple in your fridge, it deserves to be. This iconic Italian deli meat is beloved for its silky texture and subtle, savoury flavour. Made from finely ground pork and traditionally speckled with fat (and sometimes pistachios or peppercorns), it’s seriously versatile. While it’s perfect layered on a sandwich, it also shines when crisped up or paired with bold ingredients. Here are four easy, elevated recipes to help you make the most of it.

Mini mortadella pizza

Crispy dough, creamy cheese, mortadella – all in your air-fryer. Finished with pecorino, black pepper and pistachios, these mini pizzas are ready in under 15 minutes and impossible to resist.

Mini mortadella pizza recipe

Charred mortadella antipasti

Mortadella folded, skewered and charred on the braai. Served with olives, sundried tomatoes and preserved figs, this is your go-to antipasti platter when you want something effortless but impressive.

Charred mortadella antipasti recipe

Mortadella pizza

This pizza is layered with ribbons of mortadella, torn burrata, a drizzle of basil pesto and a scattering of pistachios. The result? Creamy, nutty and savoury with just the right amount of chewiness from the meat. It’s a little luxe, a little rustic and totally crowd-pleasing.

Mortadella pizza recipe

 

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Mortadella dip

A dip – but not as you know it. Thin strips of mortadella are fried until crispy, then scattered over creamy goat’s cheese with fried capers and chopped gherkins. Served with toasted ciabatta, this is rich, punchy and made for sharing – but we wouldn’t blame you for keeping it all to yourself.

Photography: Shavan Rahim, Jan Ras
Videography: Sadiqah Assur-Ismail, Romy Taylor
Production: Marcelle van Rooyen, Clem Pedro, Abigail Donnelly
Food assistant: Bianca Jones

Woolworths’ range of imported Italian deli meats brings next-level quality and flavour to your fridge. Mortadella is just the beginning – expect more expertly sourced staples to elevate cheeseboards, sandwiches and snacks. Whether you’re entertaining or treating yourself, these deli picks make everyday eating feel a little more special.

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The post Mortadella: Italy’s delicious deli secret appeared first on Woolworths TASTE.

There are wines you drink, and then there are wines that transform a dish entirely.

Bellevue’s Malbec, known on the estate as the “Wild Child”, is very much the latter. Bold, aromatic and unmistakably South African, it carries a wild nose of fynbos and rosemary that opens up to a soft palate of ripe plums and red cherries. Matured in French oak for 12 months for a concentrated, lingering finish, it’s the kind of wine that holds its own in a glass and does extraordinary things in a pot.

This Malbec is produced exclusively for Woolworths, and it’s one worth knowing.

A daring legacy 

To understand Bellevue’s Malbec is to understand the estate that made it. Nestled in Stellenbosch, Bellevue has been shaped by bold decisions since 1953, when visionary wine farmer PK Morkel planted one of South Africa’s first commercial Pinotage vineyards. That same pioneering spirit runs through every bottle produced on the estate today.

Bold and enchanting, with deep colour, ripe tannin structure and fynbos flavours unique to this corner of Stellenbosch, the Malbec is the fullest expression of that legacy. It pairs well with red meats such as venison, Karoo lamb and ostrich and, as this recipe shows, with a beautifully marbled Woolworths beef brisket, slow-braised until it practically falls apart.

Bellevue Malbec beef brisket

Malbec-braised beef brisket, slow-cooked until fork-tender. Served on warm rotis with yogurt, cherries and herb oil. Two cups of Bellevue Malbec go into the braise – enough to give the brisket that deep, wine-red colour and a richness that builds slowly over hours. The fynbos and rosemary notes in the wine mingle with the rosemary in the pan, and by the time it’s done, the sauce is glossy, deeply flavoured and completely irresistible.

Served on Woolworths’ warm mini butter rotis with double-cream yoghurt, cherries and a fresh herb oil, it’s the kind of dish that looks like it took enormous effort but mostly just took time – and a very good bottle of wine.

Recipe and production: Marcelle van Rooyen

Food assistant: Bianca Jones

Photography: Jan Ras

Videography: Romy Wilson

Bellevue’s Malbec, crafted exclusively for Woolworths, is bold and unmistakably South African with deep fynbos character and hints of rosemary that braise beautifully into the brisket.

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The post Bellevue’s Malbec – bold and aromatic appeared first on Woolworths TASTE.

Chef Gaggan Anand starts every service at his 14-seater restaurant in Bangkok with a version of this warning, delivered at high volume.

There are a million clichés about Thailand’s capital. It has been so over-represented, when you first see it, it feels like a movie set. I keep seeing visions of Rutger Hauer and people eating noodles in the rain. There are the cluttered pavements, vendors with baskets on poles, the vibration of a million motorbikes, the TukTuks, the temples, the heat, the skyscrapers and billboards in the city centre, the tangle of exposed electric cables littering the sky over sidestreets.

But more than anything else, there is the street food. Everywhere you look. The streets smell of the deeply savoury stock simmering for boat noodles and the sweet smokiness of moo ping (pork skewers). At lunchtime, locals line up on crates on the pavement, heads bent over bowls. Every moment on the street is a souvenir of food culture. But what is less well-known, perhaps, is that Bangkok is also a serious player in global fine-dining.

The city has 43 restaurants with Michelin stars (55 stars between them), six entries on the World’s 50 Best Restaurants list (on par with Tokyo for the most in the Top 50) and home to the current best female chef, Pichaya “Pam” Soontornyanakij of Potong in Chinatown.

Chef Pam delivers a highly personal tasting menu inspired by her Thai-Chinese heritage out of a narrow, five-storey building that was once her grandparents’ home and Chinese medicine pharmacy. Her mission is to save traditional ingredients from being forgotten while creating a new genre, so we are served perfectly lacquered 14-day-aged duck, but also fish swim bladder (fish maw) and noodles stuffed with pork tongue.

But most importantly, for this story, Bangkok is the adopted home of fine-dining anti-hero and the most famous Indian chef in the world, Gaggan Anand.

He doesn’t like this label. “I don’t like that pressure,” he says, “I am among the most famous chefs in the world, who happens to be Indian. That is better pressure.”

A few days before eating at Gaggan, we’re invited to brunch at his home. This is unusual, but Gaggan has a special connection with South Africa. Last year, he hosted a sold-out collab dinner with chefs Ryan Cole and Nina du Toit at Salsify at the Roundhouse in Cape Town. (He frequently does pop-ups and residencies in other countries.) It left an impression. “There’s so much Indian influence in your cuisine,” he says, “I loved Cape Town. Beautiful people, amazing culture and amazing food. And it’s so underrated.”

To call Gaggan a mad genius would be underselling him: he is unpredictable, high-octane and deliberately provocative; prone to hyperbole and frequent use of the F-word. Most often dressed like the rock star he once dreamt of being, he accessorises Foo Fighters T-shirts with luxury watches, collects vinyl, owns two Porsches and an Alaskan Klee Kai dog named Matcha. So, Ryan says: “When he said, ‘Come and cook with me in Bangkok!’, we thought, yeah right.” But then, here we are.

The table is set with bowls piled with aromatic leaves, two kinds of Thai larb, sticky rice and fragrant nam jim jaew dipping sauce. Gaggan’s head chef, Fabio, is grilling Thai coconut chicken on the Ikea gas braai, while another chef, Gus, stirs a fiery broth on the stove. It’s one of the best meals of the trip. Opening his home to us is an act of real generosity and faith; it is also a prelude. Two days later we meet the man behind the curtain.

“Do not expect a comfortable meal!” Gaggan yells after what feels like a very long “delay” before we are served anything. The soundtrack to the interminable wait is 90s metal band Tool, playing very, very loudly (I had to Shazam that). We sit in the red-neon-lit, industrial-steel space at an L-shaped chef’s table facing the central pass where the team is huddled over dishes, pointing and speaking in low tones. The apprehension is palpable.

Then come the rules. No breaks for the first hour. After that, only two five-minute bathroom breaks. (The meal could take up to five hours.) Pictures are okay, but no flash. In fact, we are one of the last seatings who will be permitted to bring in phones at all.

When I ask, months later, if he stuck to this, he says: “We did! We spend so much time converting an ingredient into food that is edible, there is no justice when these f^&#ing TikTokkers come to our restaurant and…” he breaks off and qualifies: “I understand we get the value of that social media, but we’ve lost the manners of being in a restaurant. So, I’m an old fucker trying to teach them manners.”

Back in Bangkok, the old fucker is explaining the menu: “There will be five stages. Indian. Thai. Japanese. Communal. And the finale. Five dishes in each of the four stages. Five different colours, five textures and five f^&#ing photographs!” The yelling is the equivalent of Ralph Fiennes’ deafening clap at the start of each course in The Menu.

“We want this to feel like the Last Supper!” It is so intentionally theatrical I’m convinced the food can’t possibly live up to its own hype. Then two dishes are placed in front of us. One contains a miniature lily pad, the other is a spoonful of something white and smooth – like a glistening pebble. We hold the leaf as a chef tips the quivering sphere into it and eat it in one bite.

The impossibly fine membrane breaks releasing a mouthful of liquid yoghurt infused with the flavours of Indian chaat and vibrating with popping candy. The “yoghurt explosion” is one of Gaggan’s signature dishes, as featured in his episode of Chef’s Table in 2016, the moment that propelled him into the public’s consciousness. It was inspired by his stint at the famous El Bulli lab in Spain in 2010. And by the time he serves us the fourth “bite” – a mouthful of creamy scallop curry inside its own shell – I’m in a totally different restaurant, this one high above the Cala Montjoi, surrounded by Picasso cypresses, eating food I struggled to describe, 21 years ago. I am back at El Bulli.

That long-ago meal, which I had years before I worked in food media, was a pilgrimage that forecast my career. And I always believed that I’d never be able to recapture the feeling I had that night, that it was like falling in love for the first time. But I was wrong. And even more than that, and in spite of my older self’s initial scepticism, I find Gaggan’s dishes more delicious.

“It was like a punk band,” he says cryptically when I tell him this. “It was very experimental. They invented eight or 10 techniques each season and did five dishes using each technique. But because I’m a man from Asia and have strong roots in my cooking, I’ve taken those techniques and made them tastier, more approachable. We, as Asians, have been exposed to wider tastes. The exposure we have in Asia is huge.”

Gaggan was born in Kolkata in 1978 into relative poverty. He calls himself a “Xennial”, the hybrid generation between X and millennial, who grew up with analogue music and are the last to remember a time before the internet. Music and the “analogue” process are important influences in his world. Avoiding spoilers, rock music, in particular, is a big part of the Gaggan experience, for one. For another, he believes that having witnessed technology progress from cassettes to disc to streaming is a metaphor for how chefs should evolve. “We’ve seen the change, we understand. Everybody starts with the f^&#ing fermentation, or foraging. Or another trend they find fancy. Look at the cocktails. We have single handedly made cocktails a fucking disaster! Why do we have to drink cocktails that taste like food? Why do you have to smoke an olive in bacon fat?”

There are no cocktails at Gaggan. Instead, there is an exceptionally considered wine pairing by sommelier Vladimir Kojic, who is also Gaggan’s business partner, together with Indonesian-born Rydo Anton who heads up his kitchens. He also owns a steakhouse, Meatlicious, the more casual, Mexican-Indian restaurant directly above Gaggan called Ms Maria and Mr Singh, which is the location for chefs Ryan and Nina’s Bangkok pop-up, and the collab Gaggan at Louis Vuitton.

Mild-mannered, Serbian-born “Vlad”, as everyone calls him, seems an unlikely partner for Gaggan, and that’s likely why it works. Everyone needs a Vlad in their corner and no one more than Gaggan, who famously split from his previous partners in 2019, walking away from nine years of brand-building and success. At the time, the restaurant Gaggan had two Michelin stars and had been voted the World’s Best Restaurant in Asia for four years running. It was number four on the Worlds 50 Best list. When he left, under something of a cloud, all but five of the team went with him.

When he and his investors parted ways he lost the rights to the name Gaggan (which had been registered without his knowledge), but reopened just a few months later in the present location as “Gaggan Anand”. In 2024, after a five-year legal battle, he won back the rights to his name and, last year, Gaggan reclaimed the number one position in Asia. When I ask how he feels about the fact that Sühring, a fine-dining restaurant that he helped finance, has just been awarded three stars, when Gaggan has only one, he says: “Have you seen the crowd in those three-star restaurants? They don’tbelong in our restaurant.”

Still, he admits to aspiring to reaching number one on the World’s 50 Best list, a more populist accolade.
“I want to do it because it’s like climbing an Everest, right? It’s a milestone that at least one guy from Asia could do it. If I’m number one in Asia four times and then, giving up everything I had, and reclimbing [the list], showing my worth, I think I have a shot at it.” While in Bangkok, we also eat at Sühring.

It is technically astonishing, with a level of service I’ve never experienced anywhere else, but it is also incongruous. The German-born Sühring twins serve precise, and even ingenious, but very European cuisine out of a converted villa with mid-century leanings. It is welcome respite from the city outside, seething with heat and noise, sweating in the steam from hundreds of noodle pots. It is also the polar opposite of Gaggan. It is comfortable. “Everything is deliberate. Everything is planned to make sure your meal is completely uncomfortable,” Gaggan says of the pre-dinner wait, the shouting, the rules, the bizarre stories he tells before some of the courses. He claims one dish is the brain of a water monitor lizard sourced from Lake Lumpini. He used to say it was a rat’s brain until a diner who was a vet pointed out that it was too large to have come from a rat.

This fabrication is a swipe at restaurants professing to be sustainable when no one holds them to account. “We’ve gone from street to table to lake to table,” he says. The irony is the dish is actually brains; it is goat’s brain green curry in a lizard-sized mould. It is also delicious. “We told everybody that it’s a f^&#ing lizard brain, and half of them trust me!” he laughs delightedly. “The brain is a butter! I call it the Indian foie gras. But that’s the provocation, how you present it.

“It is the uncertainty,” he continues, “I want them to feel the mystery. It’s like a Disney ride. Pure adrenaline rush. I’m tying you in, I’m making you safe, but I’m pushing you to your limit. You know it’s not going to be comfortable, but it will be exciting until the end. We want to entertain you with discomfort. That’s the thing you can’t match. We risk our lives, we risk our name, we risk our rewards, we risk our reputation for that moment.”

He exaggerates a lot, but he’s not exaggerating when he talks about risk. In many ways he is still the kid from Kolkata, tongue stained red from eating forbidden candies, who disobeyed his parents and ate everything he could lay his hands on between home and school. After finishing his studies in Kerala, he dropped out of hospitality training at a prestigious hotel group and worked in mass catering before hearing about a restaurant called El Bulli in Spain. He called them 20 times, every half hour, and was the first Indian chef to be accepted for an internship. He spent one day at Noma and claims he “didn’t belong” but when pressed he says, “For me, René was a hero and the hero let me down, so I never became a part of it.”

In his first kitchen in Bangkok, before Chef’s Table, he drew a literal line in chilli powder between himself and the restaurant owners, insisting on creative independence. He says he is stubborn, not arrogant, but sometimes the single-mindedness backfires: “We were serving a dish and a group of five people left. They just didn’t like us. They didn’t belong. We were speechless, it was heartbreaking,
but we had to gather our spirit and increase the energy in the kitchen so the other nine can enjoy.”

Several times during our meal, Gaggan introduces a chef and lets them take the stage. At least two of these chefs are women and there are more on his team. He invested in Restaurant Gaa, helmed by former sous chef Garima Arora, who spent three years at Noma. “My success is from my team and if I don’t treat them well…” he trails off. “Building a team is not an HR process. I hate HR books. You build a family, and in a family nobody teaches you how to be a mom. You are a mom.”

He refuses to give interviews to those who haven’t eaten at Gaggan. “I as a person, am always a mystery,” he says, mysteriously, “Every interview I give hints, but I will never give you the real answer. Because the real answer is only when you come and eat it. Where is the justice of what I imagined if you can write it without eating it? If I’m just doing it for the sake of the interview, then I am not me. That’s why I have become this personality of this…eccentric artist.”

I ask if he think he’s the same person he was before he became famous. His answer is like a line from Dr Seuss: “I think I am this person, until I perform. And when I perform, then I become who I am.” Wgaggan.com

The post Bangkok’s rebel chef: Gaggan Anand appeared first on Woolworths TASTE.

Not coffee. Not sleep. Not even the water bottle I accidentally left on the plane somewhere between my Singapore layover and Johannesburg. As I stand in the immigration queue at OR Tambo – jetlagged, dehydrated, and slowly losing patience – I can think of only one thing: a steaming bowl of comfort.

Take me back 28 hours.

Back to Hanoi, perched on a flimsy plastic stool with my knees tucked to my chin as scooters weaved around me in every direction. At the center of the chaos, sticky plastic tablecloths rattled with clinking plates as chopsticks flashed over the small, crowded tables.

One bowl stands out more vividly than the rest. Pho Bo Khoi Hoi, tucked down a quiet lane in Hanoi’s Old Quarter, served pho all day until the broth ran out. You could choose everything from rare steak and brisket to tripe and marrow bones, but what I remember most is the fresh mint scattered over the top, bringing a brightness that cut through the richness of the broth.

It was my second bowl of the day. My ninth of the ten-day trip. And somehow, it still tasted like exactly what I needed. Exactly what I need right now.

Rice noodles slick with steam. Coriander and Thai basil dancing without restraint. Silky slices of brisket. The remnants of a squeezed lime wedge resting at the edge of the bowl. Hot chilli crunch clinging to the surface. All enveloped in the warmest hug: nước dùng – a broth so fragrant and comforting it feels less like a dish and more like something that knows how to care for you.

Understanding the balance of Vietnamese soup

Nothing about pho is rushed – perhaps a gentle reminder I need in this very moment. There’s a delicate balance between the depth of a broth simmered low and slow, and the bright freshness of herbs scattered in at the very last second. Every ingredient serves a purpose. Every flavour knows exactly where it belongs.

Whether you’re learning how to make pho at home or simply trying to understand why this traditional Vietnamese soup inspires such devotion, its magic lies in balance: sweet, salty, sour, spicy and umami all existing in quiet harmony.

For chef Ashley of Annam Viet Cuisine in Pretoria, that harmony extends beyond what is in the bowl itself. “Vietnamese cuisine is built around balance – freshness, texture, aroma and hospitality,” he explains. “Not only do we want our guests to experience the flavours of Vietnam but also the warmth and generosity that are such an important part of Vietnamese culture.”

That balance is different depending on where you are in Vietnam. Northern pho, from Hanoi, is known for its clear, delicate broth and simplicity, allowing the flavours of the beef and aromatics to shine. Southern pho, which became popular in Ho Chi Minh City, takes a richer approach, with a slightly sweeter broth and a generous plate of herbs, bean sprouts, lime and sauces served alongside. One focuses on restraint, the other on variety but both are built around the same foundation: a carefully prepared broth.

And it all begins with nước dùng.

How to make pho broth: A step-by-step masterclass

The broth is non-negotiable. As chef Yen, the culinary veteran at Yen’s Vietnamese Street Food in Cape Town, notes, the secret to a truly perfect bowl comes down to just three things:

“Using fresh ingredients, the correct aromatics and a long-cooked broth.”

To achieve that masterclass pho recipe, bones – beef knuckles, marrow bones, oxtail – are simmered gently for hours, carefully skimmed to achieve that famous clarity. Onions and ginger are charred over open flames until blackened and fragrant, releasing sweetness into the stock and softening the richness of the beef. Then come the spices: star anise, cinnamon, cloves, cardamom, coriander seeds. Toasted. Wrapped in muslin like a family secret and slowly left to slowly infuse the pot.

Chef Yen believes sourcing the ingredients is an uncompromising dedication required to build what he calls a “culinary bridge that brings home-town flavour to international friends.” Yet authenticity, as chef Ashley points out, is about far more than sourcing the right spices or herbs. “For us, authenticity is about much more than ingredients. It’s about recreating the feeling of Vietnam.”

The anatomy of a perfect bowl of Vietnamese pho

When your bowl of Vietnamese pho arrives, it feels almost ceremonial.

• The noodles: Soft sheets of bánh phở, slippery and delicate enough to absorb the broth while still holding their bite.
• The beef: Thin ribbons of brisket or rare steak, gently poached by the heat of the broth itself.
• The finish: Spring onions, bean sprouts, mint, coriander, Thai basil, fresh chilli and lime. Every addition brightening and sharpening the bowl in its own way.

In Vietnam, I learned that there’s an unspoken etiquette around eating pho. You don’t immediately reach for the sauces. First, you pause. You lean over the bowl and inhale the steam – that first aroma is the cook’s signature.

Chef Ashley agrees. “The first rule is simple: taste the broth before adding anything.” After all, the broth is the heart of pho and can take many hours to prepare. Before reaching for herbs, lime or chilli, she encourages diners to appreciate the flavour exactly as the chef intended.

You sip the broth as it is. Only then do you begin adjusting, tasting, building the bowl into something personal. A squeeze of lime here. A spoonful of chilli there. A conversation between you and the soup.

And that, perhaps, is where pho becomes so deeply comforting. Once you’ve tasted the broth in its pure form, there are no strict rules. Add herbs gradually. Introduce a little lime if you enjoy brightness. Increase the chilli if you prefer heat. As chef Ashley notes, adding ingredients little by little allows you to experience how the flavour evolves throughout the meal.

It’s a sensory experience that relies on a “harmonising combination of visuals, sounds and fresh ingredients,” says Yen. Because ultimately, consistency in the food, paired with a distinct sense of warmth and agility, is what makes a Vietnamese table feel like home.

Perhaps the most Vietnamese way to enjoy pho is not to worry too much about doing it “correctly”. It is comfort food, after all. Once you’ve honoured the broth, the rest is about making the bowl your own.

Even now, somewhere between Hanoi and my own kitchen, I can still taste it.

Bringing home the flavours

If you’re craving that Hanoi-street-side experience, you can recreate the magic of Vietnamese cooking in your own kitchen. Here are a few TASTE recipes inspired by these timeless flavour principles to get you started:

• Chicken Phở Bò (Vietnamese chicken soup) An exceptional, lighter alternative to beef, this comforting chicken pho recipe delivers a soul-warming broth infused with star anise and ginger, showcasing the classic technique of building deep, aromatic layers.

Chicken Phở Bò (Vietnamese chicken soup) recipe

• Vietnamese Bún Chả Cá While not a traditional beef pho recipe, this classic fish cake noodle soup highlights the intricate balance of a clean, slow-cooked broth paired with fresh herbs, offering a spectacular look into how masterfully Vietnamese soups balance texture and depth.

Vietnamese Bún Chả Cá recipe

• Vietnamese dipping sauce (Nước Chấm) The ultimate expression of Vietnamese flavour principles, this foundational dipping sauce perfectly harmonises sweet, salty, sour and spicy elements using fish sauce, lime, sugar and chilli.

Vietnamese dipping sauce (Nước Chấm) recipe

The post The secret to authentic Vietnamese Pho appeared first on Woolworths TASTE.

We noticed an obvious change in direction towards simpler, more affordable recipes that’ll have you spending less time in the kitchen and more time huddled in front of the heater. One-pan meals, stews and soups led the charge as the most popular choices this month, and, honestly, we don’t blame you. There were also a couple of special days this month, including Father’s Day, and many of you opted to do something a little different and cook dad a good old-fashioned brunch. When it’s cold, we tend to get snacky, particularly for a sweet treat, and you all loved our oat crunchie recipe – they make great dippers for hot beverages, so we get it.

You also enjoyed a lot of the heartier meals – one-pan bakes, dombolo and mielie bread were some of the recipes that made the cut. If you’re looking for a little more inspiration according to the stats, look no further than the recipes below.

1. The fluffiest flapjacks 

Hannah Lewry’s incredible flapjack recipe always gets a lot of attention, and rightfully so. She has mastered the perfect, most fool-proof recipe for the fluffiest flapjacks ever and has been generous enough to share it with us. Click on the link below to make these. Save this recipe because it’s a generationally good one.

The fluffiest flapjacks recipe

2. Smoked cheese and bacon pork griller skewers 

These delicious skewers were an experiment that clearly worked out – they’re more than the sum of their parts. Once you get those juicy bacon pork grillers on the grill and that irresistible smoky aroma fills the air, you’ll be hooked for life. Make these when you need to rustle up something for unexpected visitors or for an easy weekend lunch.

Smoked cheese and bacon pork griller skewers recipe

3. Roast sirloin with sweet potato bake

If there was any dish that signifies winter, it would be this one by Hannah Lewry. That hearty sweet potato bake is high on your list of things to cook right away, and we don’t know anyone who can resist a succulent steak.

Roast sirloin with sweet potato bake recipe

4. Red wine beef stew with dombolo 

Masego Mbonyama’s stew is a certified classic. Beef stew and dombolo might seem like the predictable, safe thing to prepare on a cold winter’s night, but that’s the whole point when temperatures drop – ease and comfort. If you haven’t cooked this one, what are you waiting for?

Red wine beef stew with dombolo recipe

5. One-pan chicken Florentine

Hannah Lewry’s creamy chicken dish is the perfect mix of homely and impressive. It’s a great one to have with Woolies’ impossibly smooth frozen mashed potatoes and a side of sautéed green veggies. Perfection.

One-pan chicken Florentine recipe

6. Oatie crunchies 

This is a recipe we’ve had on the site for a long time, but its enduring nature brings you back every time. An old-school, bake-sale kind of treat, this one is fail-safe and so great to keep around the house for those snacky moments when you need a little something sweet to tide you over before dinner or during a busy day.

Oatie crunchies recipe

7. Cheesy sweetcorn bread   

This one is a goodie by Clem Pedro, and the perfect fridge-dive recipe. We all have those pesky scraps that remain in the fridge that we feel too bad about throwing away. This recipe provides a delicious solution. Make it today!

Cheesy sweetcorn bread recipe

8. Beyond Plant-based pieces Bourguignon

We know that a lot of people are opting for plant-based meals lately. This one ticks all the boxes and is comforting and tasty to boot – plus, you don’t need to be vegetarian to enjoy it. It’s easy and quicker to make than beef so it saves power while giving you all the comfort of a stew that’s been bubbling away for hours.

Beyond Plant-based pieces Bourguignon  recipe

9. Roasted butternut soup

Classics are classics for a reason, and this soup is testament to that fact. Roasting the butternut deepens flavour and makes this offering even more generous.

Roasted butternut soup recipe

10. Bone broth 

Bone broth is big these days. It not only makes a delicious base for many dishes but can also be sipped on its own for a warming, comforting collagen boost. Make this and freeze in bottles to use for soups, stews or just as is.

bone broth recipe

Which of these recipes have you tried? Tell us in the comments.

The post The recipes you loved most in June 2026 appeared first on Woolworths TASTE.

These five dishes are the ones we turn to when the days are short and the temperature drops. Whether you have an afternoon for a slow braise or just 30 minutes on a weeknight, there’s something here for every kind of winter evening. Pull on a pair of socks, pour yourself something warm, and let the cooking begin.

1. Roast butternut spaghetti

Roasted butternut is folded into butter, smashed garlic and cream in a pan and then comes the move that makes this dish – a generous amount of Gorgonzola is stirred through until it melts into the sauce.

Roast butternut spaghetti recipe

2. Kipper tagliatelle

The kippers are cooked gently, for just two minutes per side, so they stay tender and flaky rather than drying out. The wood-smoked bacon goes into the same pan until golden, then the crème fraîche is stirred through. A squeeze of lemon lifts everything and chopped dill adds an herbaceous freshness that feels like a genuine contrast to the weight of the smoked ingredients.

Kipper tagliatelle recipe

3. Cheat’s cacio e pepe

Traditional cacio e pepe is one of Rome’s most beloved pasta dishes, and also one of its most temperamental. The sauce – made from nothing more than pasta water, pecorino and cracked pepper – is prone to splitting if the temperature is wrong, and it stubbornly resists being made in quantities larger than two portions. This version is a clever solution to both of those problems, and does not sacrifice anything in the process.

Cheat’s cacio e pepe recipe

4. Garganelli

Not all winter comfort has to come from slow-cooked meat or heavy cream. This garganelli does exactly that, and in 20 minutes. Originating from the Emilia-Romagna region of Italy, garganelli are ridged, hand-rolled tubes. The finishing touch is pasta cooking water stirred through with the Parmesan, creating a sauce that coats every tube without any need for cream.

 Garganelli recipe

5. Butter bean cacio e pepe

Cacio e pepe is one of those dishes that appears deceptively plain until you taste it. This version takes that classic and makes it more filling without losing any of the simplicity that makes the original so beloved.

Butter bean cacio e pepe recipe

This content was created with AI assistance, however it was fact-checked, edited and ideated by actual human beings at TASTE.  

The post Warmth from the inside: 5 pasta dishes for winter comfort appeared first on Woolworths TASTE.

Whether you’re a committed vegetarian, cutting back on meat for any reason, or simply someone who loves a good pasta dish on a cold night, there’s something on this list for you. Some of these recipes come together in under 20 minutes; others reward a little more patience.

1. Aglio e olio with spinach

This version, developed by Hannah Lewry, stays true to the spirit of the original but adds two quietly brilliant touches: a handful of baby spinach and a squeeze of fresh lemon. The spinach wilts right into the hot pasta, bringing a gentle softness and a pop of green that makes the whole dish feel a little more wholesome without trying too hard. You can swap the Parmesan for nutritional yeast for a savoury, cheese-like flavour.

Aglio e olio with spinach recipe

2. Rigatoni with fresh green sauce

Not every winter meal has to be heavy. After weeks of stews and roasts, there comes a time when you want something that feels a bit more alive – something green and bright and full of flavour, but that still fills you up. This rigatoni with fresh green sauce is exactly that. Nutritional yeast gives it the same cheesy flavour as pecorino cheese.

 Rigatoni with fresh green sauce recipe

3. Creamed spinach pasta 

Rather than cooking the spinach separately and building a sauce around it, everything comes together in one pan in this recipe. It starts with a classic béchamel and a bouquet garni adds depth when left to simmer gently as the sauce thickens.

Creamed spinach pasta recipe

4. Mushroom ragu 

This mushroom ragù is a deeply satisfying pasta that earns its place as a meat-free main without ever feeling like a compromise. At its heart is a generous mix of assorted mushrooms, cooked in batches so they brown properly rather than steam. It’s a small but important step that gives them a meatier, more substantial texture and a flavour that feels genuinely rich and savoury.

Mushroom ragu recipe

5. Cauliflower mac and cheese 

This cauliflower mac and cheese is a clever, modern twist on one of the most comforting dishes around, and it works far better than you might expect. Instead of a traditional béchamel, the sauce is built entirely from cauliflower, cooked down slowly in butter until completely tender, then blended with cream, stock and a good handful of grated cheese to make something impossibly smooth and silky. A squeeze of lemon lifts it just enough to prevent it from feeling heavy.

Cauliflower mac and cheese recipe

Enjoy more pasta recipes here

This content was created with AI assistance, however it was fact-checked, edited and ideated by actual human beings at TASTE. 

The post 5 vegetarian pasta dishes to get you through winter appeared first on Woolworths TASTE.

Winter vegetables bring a special kind of comfort to the table. As the mornings grow colder and the days shorter, seasonal produce such as pumpkin, butternut, sweet potatoes, cabbage, carrots and leafy greens come into their own. Packed with colour and flavour, these ingredients have warmed kitchens for generations.

1. Potato-and-Gruyère gratin with pistachio crumb

Layers of soft potato, rich Gruyère cheese and a crunchy pistachio topping make this gratin the ultimate winter comfort side. Creamy, golden and full of flavour, it’s perfect for cosy winter holiday dinners.

Potato-and-Gruyère gratin with pistachio crumb recipe

2. Maple-roasted parsnips

Sweet, caramelised parsnips roasted with maple syrup make an easy but flavour-packed winter side dish. Soft in the centre with crispy edges, it brings warmth and a touch of sweetness to any winter holiday.

Maple-roasted parsnips recipe

3. Roast cauliflower with cheese sauce

Golden roasted cauliflower covered in a rich, creamy cheese sauce makes this the perfect winter comfort dish. It’s an easy side that always disappears quickly.

Roast cauliflower with cheese sauce recipe

4. Hasselback butternut

Thinly sliced butternut is roasted until tender and caramelised, resulting in crisp edges that soak up all the flavour. Simple and full of winter warmth, it’s a standout side for any holiday.

Hasselback butternut recipe

5. Hungarian mushroom paprikash stew

Creamy mushrooms simmered in smoky paprika and herbs make this stew rich and deeply comforting. Perfect for cold winter holidays, it’s a flavourful dish that brings a touch of Eastern European comfort to the table.

Hungarian mushroom paprikash stew recipe

6. Parmigiano Reggiano-crusted roast vegetables 

Roasted seasonal vegetables finished with a golden Parmigiano Reggiano crust make this dish crisp, savoury and full of flavour. It’s a simple winter holiday side that feels both rustic and a little indulgent.

Parmigiano Reggiano-crusted roast vegetables recipe

7. Carrots with pesto

Sweet roasted carrots tossed in a fresh, herby pesto make a simple yet flavour-packed winter side. Bright and full of freshness, it’s an easy dish that lifts any winter holiday meal.

Carrots with pesto recipe

ALSO READ: 8 recipes that will up your veg intake this winter

Find more winter vegetables recipes here

This content was created with AI assistance, however it was fact-checked, edited and ideated by actual human beings at TASTE.
 
 

The post 7 vibrant vegetable recipes for the winter holidays appeared first on Woolworths TASTE.

Woolworths’ slow-cooked beef flank roast makes a hearty dinner easy to make, any day of the week. For a delicious Sunday lunch that will have everyone filling their plates, simply heat it in the oven for 50 minutes, then serve with roast baby potatoes and vegetables. Or you could try it with mashed potatoes and honeyed asparagus. Leftovers? Toss the shredded beef with pasta for a quick meal on the Monday. One roast, two meals – check them out below.

Beef flank with creamy mash and honeyed asparagus

Woolworths’ slow-cooked beef flank roast is the MVP you need for Sunday lunch in just 30 minutes. For added convenience, serve it with frozen mashed potato and butter-poached asparagus.

Beef flank with creamy mash and honeyed asparagus recipe

Beef flank steak pasta

Turn last night’s roast into tonight’s dinner hero with this easy leftover beef flank pasta recipe. With just three ingredients, plus an optional dusting of Parmesan, this simple dish is proof that a handful of shortcuts and clever leftovers can create something seriously delicious.

Flank steak pasta recipe

Find more beef recipes here

Photography: Shavan Rahim

Videography: Romy Wilson

Recipes and production: Marcelle van Rooyen

Food assistant: Bianca Jones

Woolworths’ Easy Roasts are all you need for a no-fuss, delicious Sunday roast or special occasion meal. For a beef roast that’s ready in 50 minutes or less, choose Woolworths slow-cooked beef flank roast with onion gravy. It’s so good, you’ll definitely want to repurpose the leftovers. Our recommendation? Shred and toss the beef with fettuccine and serve sprinkled with Parmesan.

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The post 2 easy ways to serve slow-cooked beef appeared first on Woolworths TASTE.