In an interview with TASTE in 2016, Cass spoke about how hard it was for her to be accepted into her in-law’s family and how, initially, people would give her recipes without the key ingredient. “I’d follow the recipe and it would taste awful, and I’d start over, again and again, until the dish tasted similar to theirs or even better. So, as time went on, they started asking me how I made my versions.”

 

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Her chicken biryani, bobotie, bredie and pickled fish recipes were legendary.

“The hardest Cape Malay dish to master is the perfect breyani. It’s never stirred, it’s always in separate layers, the rice and lentils aren’t overdone, the meat and potatoes are cooked to perfection – all by just steaming it on the stove. The whole point of the exercise is that when you turn it over onto a platter, you see the beautiful layers with that delicious, crusty brown, spicy layer of rice on top. There’s nothing better than eating that crust.”

She published three bestselling cookbooks, opened two restaurants, taught at top culinary schools, and cooked for luminaries including Nelson Mandela.

In 2023, as part of an article about young South African chefs to watch, Cass named Zola Nene as a star on the rise. “I met Zola when she was a student at The Institute of Culinary Arts…I thought, ‘this girl is going to go far’. And she just keeps rising!”

Tributes have poured in from the industry.

“I heard about Cass’s passing on Women’s Day – what a day to remember our spice queen. I will always remember her passion and commitment to preserving Cape Malay food heritage. Tonight we are celebrating your life with your famous bobotie. Fly with the food angels, Cass.” – Abigail Donnelly

“Cass Abrahams counts as one of the food writers/chefs who must be remembered for making komvandaankos, and more specifically Cape Malay cooking, part of the South African food narrative. Cass was never simply preserving recipes. She was reclaiming space. At a time when the food, stories and contributions of people of colour were routinely undervalued, she insisted that Cape Malay and people of colour’s food belonged at the heart of South Africa’s culinary identity. She understood that food is political: it carries the history of slavery, displacement, resilience, faith and survival. By documenting and celebrating the recipes of our mothers and grandmothers, she challenged whose knowledge was considered worthy of being recorded. Her legacy is not just delicious food; it is the affirmation that our stories, our kitchens and our culture matter and cannot be erased. She certainly was instrumental in my own ‘history-via-food’ activist journey. Salaam, Tietie.” – Ingrid Jones, journalist and editor

 

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“Cass Abrahams: what a wonderful person and someone who really changed the way I think about food. She was a true example of how cultures can merge. She came from a Christian background, converted to Islam, and merged those cultures. I was always welcome in her kitchen – she taught me a lot about spices and balancing flavour. I still remember the first time I sat at her table at Waterblommetjie at the Castle of Good Hope. For the first time I tasted the real bobotie, the real koesister and what well-balanced food tastes like. She was a person with a real heart of kindness and caring. Thank you for the legacy you left behind, Cass. And thank you for showing me that food can be the one thing that brings people together. It doesn’t matter what culture or religion you come from, food is binding. And that’s what the world needs right now.” – Herman Lensing, editor of Sarie Kos

“South Africa has lost one of its greatest custodians of culinary heritage. Cass was a truly remarkable woman whose strength, generosity and unwavering belief in South Africa and our rich culinary heritage was a powerful inspiration. She fiercely championed the stories, traditions and flavours of the Cape Malay community, with immense pride and authenticity when many looked elsewhere for inspiration. Thank you, Cass, for showing us the importance of celebrating our roots and for leaving South African gastronomy richer because of your life’s work.” – Margot Janse, chef and founder of Isabelo charity

 

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“Cass Abrahams shared her deep knowledge of Cape Malay cooking and the rich traditions of the Cape Malay community so freely. She taught us how to use spices like no one else, showing us how to layer flavour, toast and blend spices, and understand the story behind every fragrant dish. I first met Cass as a young ICA chef’s school student, when she taught us the recipes she loved so dearly. From comforting boeber to fragrant curries, sambals, rotis and samoosas.

Later, I was fortunate enough to spend my internship working alongside her. We stood side by side cooking for incredible events at places such as Vergelegen, celebrating the ‘rainbow cuisine’ that emerged in those hopeful years after Nelson Mandela’s release. We made hundreds of samoosas and rotis, rolling, folding and slapping the dough together to create those delicious, flaky layers that are the perfect foil for a rich curry.

I can still see Cass standing over enormous pots on gas burners, carefully layering her breyanis, something only she could do quite like that. Then came the lifting of the lids and that unforgettable cloud of perfume: rice, spice and tender lamb all mingling together.

Through it all, she taught us about the traditions of the Cape Malay people and generously shared her knowledge, recipes and wisdom. Over the years we would meet again at restaurants she ran or at media events, and I was always greeted with the same warmth.

Her legacy lives on in every one of us who cooks her recipes, shares her knowledge and carries forward the life lessons she gave so freely.

Thank you, Cass. Your warmth, wisdom and the fragrance of your spices will stay with me always.” – Vicki Sleet, writer and editor

 

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“Cass has been a stalwart of SA culinary culture for as far back as I can remember, the mere mention of her name conjures up delicious thoughts of generously spiced feasts. Her passing undoubtedly leaves a void in the SA food world, but her gentle spirit and celebration of Cape Malay flavours will forever live on through her recipe books and the beautiful memories she shared with us.” – Zola Nene, cookbook author, content creator and recipe developer

“Cass Abrahams did such valuable work, documenting recipes from her husband’s grandmother’s generation. She was a pioneer of Cape Malay recipe book publishing and, thanks to her, we have many recipes that might otherwise have been lost. She’s an inspiration to me, personally, and I hope we can continue her work at TASTE.” – Katharine Pope, head of content at TASTE

“Cass was an absolute icon and will be sorely missed in the Cape Malay community. I would like to honour her by keeping the stove on and teaching the next generation. I will keep her legacy alive, one dish at a time, and one meal at a time. Rest softly Aunty Cass. – Fayruza Abrahams, Cape Malay cooking teacher and TASTE contributor

“Aunty Cass was a woman who paved the way for many of us. She worked hard, she built community, she smiled harder and she drew everyone in, with her food, her love and her dedication. She will be dearly missed. ” – Fehmida Jordaan, content creator, recipe book author and TASTE contributor

 Cass Abrahams’ Cape Malay lamb

Read our interview with Cass in 2016

The post A tribute to Cass Abrahams appeared first on Woolworths TASTE.

Perhaps it’s because we posted this on World Lasagne Day on 29 July, or maybe Onezwa Mbola’s star power drove up views. We’re not sure why, but in just three days, this video had so many views that it made it onto this most-viewed recipe videos list! Most of the views came from Instagram. Plus, this recipe is endorsed by the toughest critic out there – Onezwa’s six-year-old!

 

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Spinach lasagne recipe

9. Parmesan profiteroles with Parmesan custard

This may be the ultimate savoury dessert. Marcelle van Rooyen filled profiteroles with a Parmesan cream and topped them with crispy pancetta. Whether you were curious to see how they turned out or excited to make them, this is a video you kept coming back to.

 

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Parmesan profiteroles with Parmesan custard recipe 

8. Spicy Moroccan chickpea-and-pumpkin soup

Just nine views separated the 9th and 8th spots. This roasted soup could not be easier to make – the addition of Woolworths’ ready-made Moroccan spice is what gives it the spicy, exotic flavour and to make it even more delicious, we’ve topped it with chilli crunch seasoning and pomegranate.

 

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Spicy Moroccan chickpea-and-pumpkin soup recipe

7. Cheesy pork griller hot dogs

There’s cheese inside the grillers and on top. And with just four ingredients… how could this video not do well? We do not doubt that many of you who saw this video made the recipe soon after!

 

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Cheesy pork griller hot dogs recipe

6. DIY LemonGold® creams

Now we’re cooking with gas. There’s a big leap in views from 7th to 6th on this list. We get it. Nostalgic biscuits we all love, but home-made? Who wouldn’t want to watch Bianca Strydom make these gorgeous DIY LemonGold® creams?

 

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DIY LemonGold® creams recipe

5. Durban fish curry

Content creator Priyanka Govender-Chanderdeo is one of the stars featured in the special winter edition of TASTE. She also graciously made two videos of her recipes, and you loved them! Her grandmother taught her this Durban fish curry recipe, and you can feel the love and nostalgia emanating from the screen. P.S. Look out for Priyanka’s other video on this list.

 

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Durban fish curry recipe 

4. Beef flank steak pasta

What’s the best kind of recipe? For us, it takes minimum effort and delivers maximum flavour. And that’s exactly what this three-ingredient beef flank steak pasta is. Thanks to Woolies’ slow-cooked beef flank roast with onion gravy leftovers, it tastes like it took hours to prepare, but needs just 15 minutes.

 

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Beef flank steak pasta recipe 

3. Kitchari

And here we have Priyanka’s second video. Priyanka describes this dish as the oldest comfort food you’ve never tried, and we’re sure that’s why you watched the video! Kitchari is basmati rice and lentils cooked low and slow. Plus, Priyanka shows you how to temper spices to get the best flavour to help finish the dish.

 

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Kitchari recipe

2. Chicken in a bag hack

Earlier this year, Khanya Mzongwana tested the rotisserie chicken in a bag hack, and it went viral (1.1 million views to date). We saw so many of you recreate it, which inspired Khanya to revisit the hack, but with a twist. This time, she added beans, lentils, couscous and an amazing apple kombucha vinaigrette.

 

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Follow the video for the recipe

1. Pot bread

Since Onezwa racked up enough views in three days to make it onto the list with her lasagne video, we’re not surprised to see her second video nab the top spot. This time she made pot bread and pear-and-rooibos jam. It may be simple, but it’s filled with tradition and Onezwa shares all the tips to ensure it comes out perfectly every time.

 

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Pot bread recipe

The post The 10 most-viewed recipe videos in July 2026 appeared first on Woolworths TASTE.

1. Beans bunny chow

This hearty sugar bean bunny chow is packed with rich curry flavour and served in soft bread that soaks up every spoonful. Can’t find unsliced bread? Try Woolies’ mini loaves and make a mini version.

Beans bunny chow recipe

2. Samp-and-beans lamb curry

This recipe by Kim Bagley gives classic South African samp and beans a rich, comforting twist with tender lamb and warming curry flavours. This is a from-scratch situation: the beans are soaked overnight and cooked with the mutton to ensure maximum flavour, but you could also use canned beans to speed things up.

Samp-and-beans lamb curry recipe

3. Spanish-inspired baked beans

A rich tomato sauce, warming spices and hearty beans means this baked dish is full of bold flavour. Traditionally, it would have been cooked in a Mexican cazuela or clay pot, but a regular casserole dish will work, too. Serve with crusty bread.

Spanish inspired baked beans recipe

4. Butter beans with confit tomatoes

These baked beans are anything but ordinary. Cooked in a rich tomato sauce, this dish cries out for some toasted sourdough or a loaf of garlic bread for dunking.

Butter beans with confit tomatoes recipe

5. Butter bean cacio e pepe

This comforting twist on the Italian classic adds creamy butter beans to the pasta. With plenty of black pepper and a rich, cheesy sauce, it’s a simple yet satisfying dish that’s perfect for cosy winter meals. Plus, it’s ready in 30 minutes flat.

Butter bean cacio e pepe recipe

6. Spiced black-eyed pea fritters

Crispy on the outside and soft in the middle, these spiced black-eyed pea fritters are packed with flavour. Serve them as a snack, starter, or light meal for a comforting bite on a cold winter’s day. The beans need to be soaked overnight, but the actual prep is very quick.

Spiced black-eyed pea fritters recipe 

 7. Creamy green beans

Tender green beans coated in a rich, creamy sauce make this a simple but comforting winter side dish. It’s full of flavour and easy to serve alongside hearty mains. Bonus: this dish can be prepared in advance and frozen, so it’s great for meal-prepping, or to reduce the pressure at a dinner party.

Creamy green beans recipe

ALSO READ: 5 easy rainy day bakes to make with the kids this winter

Find more bean 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 comforting bean recipes for winter appeared first on Woolworths TASTE.

Have you tasted Honeygold® grapefruit?

This citrus fruit, exclusive to Woolworths, has bright, sunshine-yellow skin.

In season from June to early November, this fruit’s sweet grapefruit flavour sets it apart:

• The skin is thinner, softer and easier to peel;
• They contain barely any seeds, making snacking all the more enjoyable;
• They’re sweeter and juicier than you’d expect.

We passed a few around the office and here’s what the team had to say (spoiler alert: no one could believe they were eating grapefruit!).

Plus, we made a smoothie that delivers the most satisfying, zesty citrus lift.

Honeygold® tropical smoothie

This vibrant drink showcases the sweet notes of Honeygold® grapefruit in both freshly squeezed juice and segmented fruit to deliver a zesty citrus lift that cuts through creamy mango and banana-flavoured milk in a refreshing tropical smoothie. A drizzle of wild blossom honey ties everything together with natural sweetness, while optional chia seeds and collagen powder add an additional boost.

Honeygold® tropical smoothie

Find more smoothie recipes here

Recipe and production: Marcelle van Rooyen

Food assistant: Chevonne Fourie

Videography: Romy Wilson

Photography: Jan Ras

Honeygold® grapefruit, exclusive to Woolworths, are refreshingly juicy and surprisingly sweet. Plus, they’re easy to peel and enjoy anywhere.

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The post This is not the grapefruit you know. Have you tried Honeygold®? appeared first on Woolworths TASTE.

If you haven’t discovered Woolworths Free Range Parcooked Pulled Venison yet, it’s the shortcut you didn’t know you were missing. Made with shredded free range venison slow-cooked in a bold, smoky bacon and red wine gravy, it’s ready in minutes on the stove or in the microwave. No long simmering, no standing over a pot. Just rich, deeply flavoured meat that’s ready to become whatever you need it to be. We put it to work in three completely different pies, from a showstopping lattice deep dish to a rustic no-pastry skillet to bite-sized mini pies made for rugby day. Same pack, three completely different vibes. Pick one or make them all.

Pulled venison deep-dish pie

The showstopper. Woolworths Free Range Pulled Venison meets golden, hand-woven puff pastry in a pie that’s all about the lattice. Served with creamy aïoli and a fiery onion chilli crunch, this is the one you bring out when you want to hear “wow” before anyone has even taken a bite. It looks impressive, and it’s easier than you think.

Pulled venison deep-dish pie

Pulled venison skillet pie with savoury crumble

No pastry, no problem. This is the rustic shortcut pie. Woolworths Free Range Pulled Venison baked under a golden Parmesan and lemon crumble with seared portabellini and shimeji mushrooms. Rich, golden and on the table in 40 minutes. Bring it straight to the table in the cast-iron pan and let everyone dig in.

Pulled venison skillet pie with savoury crumble

Pulled venison mini pies

Rugby day sorted. Bite-sized puff pastry pies filled with Woolworths Free Range Pulled Venison, served with a sweet chilli braai relish. Easy to make ahead, easy to grab one-handed while your eyes stay on the game. No cutlery, no mess. Just a tray of golden mini pies and a cold beer. Make a batch, feed a crowd, watch them disappear.

Pulled venison mini pies

Find more venison recipes here

Recipe and production: Marcelle van Rooyen

Food assistant: Chevonne Fourie

Photography: Shavan Rahim

Videography: Romy Wilson

Woolworths Free Range Parcooked Pulled Venison is made with shredded free range venison in a bold, smoky bacon and red wine gravy. Ready in minutes, simply heat on the stove or microwave. It’s the ultimate shortcut to three showstopping pies, from bite-sized mini pies to a golden lattice deep dish. Choose Woolworths Free Range Parcooked Pulled Venison for comfort food that goes the distance.

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The post The pie’s the limit: three ways with pulled venison appeared first on Woolworths TASTE.

Even simple meals should be something special, and they can be with one simple addition – Grana Padano. Whether you’re grating it over toast, using it to add savouriness to a soup or stew, or making a cheesy broth, Grana Padano is the secret ingredient you need.

Here are seven of our top recipes that show how Grana Padano takes your meals to the next level.

1. Easy French onion soup

A classic French onion soup is a thing of beauty, and if you make this cheat’s version you won’t have to tell a soul it took you less than 15 minutes. Woolworths’ luxurious readymade French onion soup is silky and flavourful but our secret ingredient is a Grana Padano rind. Drop it in for an extra umami punch and serve with sliced baguette topped with grated Grana Padano.

2. Salt bread

Japan meets Italy in this cheesy twist on salt bread. This is a fun project for a cold weekend indoors – Grana Padano adds even more saltiness, while ‘nduja paste brings some spice.

3. Grana Padano-and-chorizo stew

4. Charcuterie nachos

Who says nachos should only be topped with American-style cheese? We’ve elevated crispy nacho chips with salty Serrano ham, Grana Padano and olives, plus a drizzle of ‘nduja-flavoured mayonnaise for some creamy heat.

5. Grana Padano garlic bread

So what if it’s winter? We’re always here for a braai! And how do we make a braai on a cooler day feel a little more cosy? By elevating classic garlic bread with Calabrian chilli and Grana Padano.

6. Caesar salad with cheese crisps

This crisp, creamy Caesar salad is topped with savoury Grana Padano crisps instead of croutons for a deeper, nuttier crunch. A Grana Padano dressing also adds delicious richness.

7. Cheese palmiers and savoury twists

These two ways with nutty Grana Padano and buttery puff pastry are a must! They’re great for using up puff pastry offcuts or any lurking in your freezer. We used pancetta and Serrano ham, but you can use any cold meat you prefer.

Find more Grana Padano recipes here.

With its crystalline, crumbly texture and mild, delicate flavour, it’s no mystery why Grana Padano is so popular. Its consistently excellent quality is a result of each wheel being examined at nine months by an impartial technician from the official Consortium of Grana Padano. Only after it has their approval does a wheel of Grana Padano receive its iconic firebrand – your guarantee of authenticity and exceptional flavour. 

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The post 6 indulgent recipes with Grana Padano appeared first on Woolworths TASTE.

With its small florets and long, slender green stems, Woolworths Tenderstem® broccoli is the kind of vegetable that makes you stop mid-shop, toss it into your basket and wonder why you haven’t been buying it all along.

A hybrid of Chinese kale (gai lan) and traditional broccoli, its mild, sweet, nutty flavour and tender texture runs from stem to floret, so there’s really no waste – you’ll want to eat the whole thing.

Best enjoyed steamed, roasted or even eaten raw, it’s as versatile as it is beautiful on the plate. We’ve done the hard work for you and incorporated it into two delicious recipes that are guaranteed to make Tenderstem® broccoli your new veggie staple.

Tenderstem® broccoli korma

This quick broccoli curry is about to become your favourite weekly vegetarian meal. Readymade korma sauce adds a delicious nutty flavour, while coconut milk enhances the creaminess. Include chunks of paneer for added protein and heartiness.

Tenderstem® broccoli korma

Tenderstem® broccoli mops with Gorgonzola-and-pecorino sauce

For an easy snack that also fulfils your veggie quota, try these broccoli mops. The Gorgonzola-and-pecorino sauce is decadent and creamy. Simply char the broccoli and use those stems to scoop up the delicious dip – no cutlery required!

Tenderstem® broccoli mops with Gorgonzola-and-pecorino sauce

Find more Tenderstem® broccoli recipes here

Recipe production: Marcelle van Rooyen

Food assistant: Bianca Jones

Photography: Shavan Rahim

Videography: Romy Wilson

Tender and juicy, and grown and handpicked, by expert farmers exclusively for Woolworths, Tenderstem® broccoli is best enjoyed as a snack with your favourite dip, in a flavourful curry, or simply steamed and served as a side. 

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The post What is Tenderstem® broccoli? appeared first on Woolworths TASTE.

There are few ingredients that deliver as much flavour with as little effort as Parmigiano Reggiano. Rich, nutty and deeply savoury, this iconic Italian cheese can transform the simplest recipes into something memorable. Whether you’re after a crunchy aperitivo snack or a bowl of pure comfort, these two recipes showcase the versatility of Parmigiano Reggiano in very different ways.

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

Find more Parmigian Reggiano recipes here

Food production: Marcelle van Rooyen

Food assistant: Bianca Jones

Photography: Shavan Rahim

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.

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The post 2 ways to celebrate Parmigiano Reggiano, from a crispy snack to comforting pasta appeared first on Woolworths TASTE.

There’s water, and then there’s evian®.

The difference starts not at a tap or a treatment plant, but deep beneath the snow-capped peaks of the French Alps, where rain and snowmelt spend over 15 years slowly filtering through a unique glacier rock formation. This extraordinary journey does two things simultaneously – it gives evian® its unique composition of naturally occurring minerals and electrolytes, and it protects the water completely from contamination and all human-generated activity. No chemical processing, no treatment, just nature doing what it does, perfectly, over time.

The result is a water that is 100% pure and natural – with a clean, distinctive flavour and a consistent mineral composition that has made evian® one of the most recognised names in premium hydration since 1826. And now, available at selected Woolworths stores, that same exceptional water comes in a sparkling version in glass.

Why sparkling?

For those who find plain water a little uninspiring, sparkling water is one of the better solutions. Sometimes drinking enough water throughout the day isn’t quite as easy as it sounds – sparkling water can be a great alternative to help you hydrate with a little extra sparkle. The gentle carbonation changes the drinking experience completely – a satisfying mouthfeel, a crispness that still water simply can’t replicate, and just as effective for hydration.

Why glass?

evian® is the only natural mineral water brand offering both still and sparkling in premium glass packaging – and the distinction matters more than it might seem. Glass doesn’t interact with the water it holds. There’s no flavour transfer, no compromise to the mineral balance. What evian® puts in is exactly what you get out – pure, balanced, Alpine water, exactly as nature made it.

The 750 ml glass bottle is worth a mention on its own. It’s beautifully designed and elegant enough to live on your counter or table rather than disappear into the fridge.

Hydration doesn’t have to be an afterthought. evian® Glass Sparkling 750 ml delivers pure, naturally mineralised Alpine water with a gentle effervescence that makes every sip worth savouring. Available at selected Woolworths stores.

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The post Why new evian® sparkling water in glass is worth the hype appeared first on Woolworths TASTE.

If you need to make your Bolognese go even further, we have some tips and tricks for you to try.

1. GO TRADITIONAL

Aim for more sauce than mince in your Bolognese. According to TASTE food director, Abigail Donnelly, this is the more traditional way of making the dish. Adding less mince does not diminish the flavour of the dish at all. Mop it all up with lots of pasta and bread, and you’ll feed double the mouths for the same price.

2. VEGGIES ARE YOUR FRIENDS

We all know the trick of sneaking more vegetables in a Bolognese to get more food groups into the dish. But it can also help bulk up the sauce and stretch your Bolognese. Veggies such as carrots, peas and celery are good options to include. Since mince is arguably this most costly item in a Bolognese, you could skip it altogether and opt for a vegetarian version.

3. LOVELY LENTILS

Lentils are a great secret ingredient to add to Bolognese. They are unnoticeable in the sauce, as they cook down to almost nothing. If you find the lentils absorb some of the flavour of the sauce, add a dash of your favourite condiment to make up for it. TASTE’s head of digital, Katharine Pope, recommends Worcester sauce or miso paste.

4. A MEXICAN TWIST

Transform your Bolognese into a makeshift chilli con carne by adding canned beans into the mix. Baked beans, kidney beans, butter beans – any one of these pantry staples will help shake up this classic sauce and feed a lot more people for less.

5. ADD SOME OATS

We spotted this tip on a number of cooking forums online, and while we have yet to try it ourselves, people claim it does work. Adding oats when you cook mince helps to bulk it up. There is some debate about when to add the oats in the cooking process, but the most popular opinion is to add them while browning the mince before you add any liquid. You can also add breadcrumbs to the mince to bulk it up.

Now that you know how to stretch your Bolognese, try making these tasty variations.

1. OVEN-ROASTED CHICKEN BOLOGNESE WITH BIG-BATCH POLENTA

Oven-roasted chicken bolognese recipe

2. PRESSURE-COOKER BOLOGNESE

Pressure-cooker bolognese recipe

3. THE NEW BOLOGNESE

New bolognese recipe

Find more pasta recipes here

The post 5 genius ways to bulk up Bolognese and save your rands appeared first on Woolworths TASTE.

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!

Click here to enter

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.

Shop at Woolworths

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

Following the resounding success of two previous TASTE reader events, tickets to the third were hot property. This time, the evening showcased the authentic flavours of Thailand as reflected by the Blue Elephant range of premium Thai products, available exclusively at Woolworths in South Africa. The founder of the brand, Master Chef Nooror Somany Steppe, with her daughter Sandra and son Kris, travelled to South Africa with the support of Rialto Foods, the distributor of Blue Elephant products in the country. They generously shared their knowledge and skill with a group of loyal TASTE supporters.

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?

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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.