Ramadan, Eid, Pesach, Easter and long lazy weekends – there are plenty of reasons to get together, celebrate and eat. Let us help you plan your menus with this special Weekend Feasts issue of TASTE. Abigail Donnelly shares her modern Easter lunch menu, Clem Pedro is all about surf ’n turf, and Khanya Mzongwana explores the most delicious “breads” around the continent. Plus, Cape-based caterer Tracy Klass shares her family’s tried-and-tested Passover dishes, and social media sensation Fehmz brings us Ramadan inspo from her debut cookbook, Damn Good Food.

Get your issue now at your local Woolworths, or via zinio.com and magzter.com. However you get your copy of TASTE, here’s what you can look forward to:

YOU COULD WIN

Make this Easter one to remember! Win a wildly luxurious safari escape for two at Last Word Kitara in the Greater Kruger National Park, worth R82 000. One lucky TASTE reader will win a two-night stay for two at Last Word Kitara, an intimate safari camp in the Greater Kruger, set on the banks of the Klaserie River. With just a handful of elegant suites, Kitara feels private, calm and deeply personal, perfect for a reset after a busy season.

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OFF THE MENU

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

• On our radar: Long-weekend plans? Allow us to add a few more items to your itinerary, including our latest binge-watch, hot restaurant hit list, and a favourite new vehicle for Fantastical Eggs.
• Anatomy of a dish: The deceptively simple cold-smoked burrata salad at Embarc in Parkhurst is much more than the sum of its parts – it’s chef-patron Darren O’Donovan’s ever-evolving love letter to seasonal produce.
• Everything you need to know about: herring! Behind every butter-fried kipper, pickle-studded rollmop and satisfying smørrebrød is a humble little fish that delivers on flavour – and is sustainable to boot.

DREAM A LITTLE DREAM

Conjure an Easter table that’s a wonderland of curious crockery, storybook blooms and unexpected, whimsical dishes. Serve jelly cocktails, fresh “pickled” tuna and an oversized chicken-and-gammon pie. Then swap the lamb roast for moussaka and let meringue clouds float away…

BACK TO THE FUTURE

There is picnic food and then there is al fresco dining that tastes of bygone entertaining, but looks ultra-modern. From a pistachio-studded gammon en croute to classic vol-au-vents filled with creamy prawns, Abigail Donnelly gives her favourite nostalgic recipes a 2026 update.

LAND AND SEA

It’s an iconic braai combo, firstly. Secondly, like malva and custard, pap and morogo, vetkoek and mince, snoek and apricot
jam … there are some pairings South Africans just do better. And these surf ’n turf classics from Clem Pedro will prove it.

AFRICA RISES

From mandazi with a local twist, to a Durban naan recipe passed down through generations, Khanya Mzongwana celebrates the daily breads that sustain the continent. Fried, baked, torn, shared – these recipes all carry stories of home and heritage.

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You love the recipes, videos and infographics we share on our site, Facebook and Instagram, but if you want even more top-notch content, you need to join us on TikTok! Follow us at @wwtaste for top cooking tips, product recommendations from our knowledgeable food team, and new Woolworths product reveals. Plus, you still get the recipe videos you love!

Here’s a taste of what you can expect over there:

@wwtasteNeed a new lunch idea for the kids? Masego Mbonyana’s got you covered with these quick and easy mac-and-cheese cups that your little ones will love! You can customise them with your favourite cheeses or add bacon or veggies for extra flavour. Versatile and oh-so delicious – these are an absolute winner! Search “Mac-and-cheese cups” on taste.co.za or find the recipe below. ???? Serves 12 ???? 5 minutes 30 minutes ???? Ingredients 1½ cups dried macaroni 4 rashers streaky bacon 1 x 200 g sachet Woolworths fresh pour-over cheese sauce 1 t garlic powder 1 t onion powder ½ t paprika ½ cup cheese, grated 2 T chives chopped ???? Method 1. Cook the macaroni until al dente. 2. Preheat the oven to 180°C, grease a muffin pan and set aside. 3. In a pan, fry the bacon until crispy, drain on kitchen paper, then chop roughly and set aside. 4. Place the cheese sauce, garlic powder, onion powder and paprika in a saucepan over a medium heat and whisk until well combined. Once combined, add the bacon and cooked pasta and remove from the heat. 5. Divide the mixture between the muffin cups and press down slightly using the back of a spoon. Top with the cheese and chives and bake for 10 minutes, or until the cheese is melted and golden. Remove from the oven and cool completely before removing from the pan.♬ original sound – WWTaste

@wwtasteDo you have a fave product from Woolies’ extensive Indian range?   Our food director, Abigail Donnelly, shares her top picks. And now we want to go camping with her!♬ Exciting, exciting, cute songs(1283711) – Korepoi

@wwtasteWe may have failed at making this TikTok, but you won’t fail at making this Angus beef shin, a.k.a Thor’s hammer. This impressive roast is part of @woolworths_sa’s Best Ever range. Available from 16 December 2024. What sides would you serve with it?♬ original sound – WWTaste

Follow us @wwtaste on TikTok and all social media platforms. 

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It’s the most wonderful time of the year! As always, TASTE is here to help you plan the best menus for your festive season, whether you’re working on your Christmas menu or just gathering with friends to bask in December glory. Abigail Donnelly shares her famous Christmas menu that puts a modern twist on traditional Christmas favourites. Clem Pedro prepares the second main recipe done on a braai. Private chef Megan Kate Swan shares an ingenious make-ahead Christmas menu, and Khanya Mzongwana shares pickle recipes you can gift this year.

Get your issue now at your local Woolworths, or via zinio.com and magzter.com. However you get your copy of TASTE, here’s what you can look forward to:

You could win!

Celebrate the season in style with the ultimate Cape escape. One lucky TASTE reader will win a Last Word Cape Journey –
six unforgettable nights across three of South Africa’s loveliest boutique hotels: Last Word Constantia, Last Word Franschhoek and Last Word Long Beach.

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OFF THE MENU

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

• The grand opening: Consider this our early present to you: a meticulously curated gift selection to help you nail Secret Santa at the office, Christmas Eve with the in-laws – and every other unwrapping in between.
• That 70s show: Retro-cool dishes, maximalist décor and no phones at the table? Yes, please! Get your groove on with this inspired festive menu curated entirely from Woolies’ Our Best Ever range. (Lazy Susan, optional).
• Anatomy of a dish: Proving not all heroes wear capes, product developer Thulisa Martins went all the way to Thessaloniki to perfect the recipe for Woolies’ Our Best Ever spanakopita – a showstopper of crisp phyllo pastry, fresh spinach and three cheeses.

THIS WAY TO WONDERLAND

For her 2025 Christmas table, Abigail Donnelly has – once again – thrown tradition to the wind while respecting the classics (roast potatoes, always). Featuring seasonal ingredients with touches of serious luxury, this menu is all about bringing something extra to your celebrations, just because you can.

CHERRY, OH BABY!

Fresh, sour, dried, pickled, glacé, Maraschino – cherries are the fruit of the festive season, so Abi Donnelly used them in everything from a glaze for gammon to a chocolate cake with Black Forest aspirations.

AHEAD OF HER TIME

Come with us as we follow our favourite private chef, Megan Kate Swan, as she creates a Christmas menu that achieves the impossible: it lets you enjoy Christmas.

PUTTIN’ ON THE BLITZ

Our best Christmas tip? Save on oven space by doing your second main on the braai. Cook the gammon ahead to glaze over the coals for a smoky finish, “roast” a leg of lamb, beef rib or fillet for carpaccio. You can braai anything you can think of, says Clem Pedro, and we trust him.

OUT TO BRUNCH

Call it breakfast, call it a picnic, Khanya Mzongwana’s brunch recipes are a moveable feast – from an inspired granola trifle and her take on Scotch eggs, to luxurious cured salmon and her signature giant “bagel”, these are the dishes of your lazy holiday dreams.

SOUR POWER

What’s better than a perfect pickle? The home-made version, of course – the kind you can give to friends or family as a gift, courtesy of Khanya Mzongwana. From Pamela Anderson-inspired rose-infused pickles to a peachy hot sauce, here’s all the inspiration you need.

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As South Africans, we may braai all year round but our braai game definitely ramps up when it’s spring. This special issue of TASTE is here to help you with all your outdoor entertaining. Abigail  Donnelly’s feast of fire-cooked dishes traverses the globe and, while the world falls for no-alcohol cocktails, Khanya Mzongwana decided to put booze in her food. Clem Pedro trawled Woolies’ fish counters and came up with some very special ways to cook your favourite kinds of seafood, plus we transformed iconic South African desserts ice cream.

Get your issue now at your local Woolworths, or via zinio.com and magzter.com. However you get your copy of TASTE, here’s what you can look forward to:

You could win!

One new TASTE newsletter subscriber will win a two-night stay for two at Last Word Long Beach, an exclusive five-star beach house in the peaceful village of Kommetjie, Cape Town. Perched right on the edge of the Atlantic Ocean, Last Word Long Beach offers sweeping sea views from each of its six luxury suites.

SIGN UP FOR THE TASTE NEWSLETTER HERE

OFF THE MENU

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

• On our radar: A thrifty Indian dish, trendy slow-fire cooking and a new bar-staurant that’s making the socials
• The Woolies hero: The legend behind their fresh skilpadjies
• Everything you need to know about… dry rubs for braai cuts
• Food nerd to follow: Food writer and columnist Yewande Komolafe
• Anatomy of a dish: Why Hue Café’s goat curry is the G.O.A.T.

FLAME GAME

This fire-cooked feast was inspired by the year’s hottest food destinations. From slow-cooked Brazilian ribs, tandoori chicken and lamb shawarma to a fiery-sweet Caribbean sauce and Korean-style dip for veg, Abigail Donnelly brings all kinds of heat.

THE BIG SCOOP

Everyone loves an iconic South African dessert – from Peppermint Crisp tart to malva with custard. (We have the search results to prove it). So we attempted the ultimate mash-up. It turns out you can have your ice cream and eat your pudding, too.

THE SIDE HUSTLE

Strone Henry and Ashleigh Frans of cult Cape chicken joint Side Wing have shape-shifted through multiple roles in the food industry. We simply had to ask the poster couple for the low-key ZA braai for their non-negotiables and inspired new inventions.

SPIN THE BOTTLE

While no-alcohol cocktails continue to enjoy a buzz, Khanya Mzongwana mixed things up by putting booze on the plate. Here, she reimagines seven classic cocktails as totally delicious spring dishes. Make ours a double…

CLICK BAIT

Clem Pedro took the top-selling seafood items from Woolies’ fish counters and swapped them for some equally delicious alternatives in these ingenious summer-preview dishes.

SMOKIN’ SOWETO

Mpho Nkomo has been feeding fans of Texas-style BBQ at Something Smoked in Soweto since 2021. Khanya Mzongwana finds out how this self-taught “BBQ nerd” went from boilermaker to master of smoke.

WILD AT HEART

Life in the Lowveld is designed for lighting a fire at magic hour, as bush newcomer Hannah Lewry discovered after decamping from the city. She also upped her game by leaning into on-trend venison, ostrich espetadas and skilpadjies, expertly rendered for epic results.

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Winter is all about comfort food, and Italian food has to be in the top five most comforting cuisines! That’s why we’ve come out with a Special Italian Issue of TASTE. In this issue, Abigail Donnelly makes ALL the ragùs, Khanya Mzongwana blends her Xhosa heritage with Italian flavours, Hannah Lewry takes you on a virtual tour of Italy through desserts, and Clem Pedro celebrates Italy’s gamut of gorgeous cheeses.

Get your issue now at your local Woolworths, or via zinio.com and magzter.com. However you get your copy of TASTE, here’s what you can look forward to:

You could win

Kitara is the safari soul of Last Word Intimate Hotels & Safari Camps, a collection of exclusive South African hideaways celebrated for their heartwarming hospitality, serene locations and personal service. One lucky TASTE winner will win two nights’ accommodation for two people, including all meals and two daily game drives. The prize is valid from 1 October 2025 to 31 March 2026, excluding peak periods and public holidays.

Enter here

OFF THE MENU

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

• On our radar: We’re officially in our giardiniera era. The trending Italian pickle packs crunchy, spicy-sour complexity with each bite – lashed onto piping-hot pizza, spooned onto bratwurst dogs, or stirred through cream cheese for the ultimate chip dip.
• Woolies hero: As any real Italian will attest, winter is the season for preserved tomatoes. But do you know your paste from your passata? And why whole peeled are the best? We do.
• Everything you need to know about: Olive oil and balsamic vinegar. There is more to Italy’s prized condiments than making a dipping sauce for your sourdough. Pull up a trattoria chair and get ready for a deep dive into the world of OO and EVOO, and balsamic condiment vs the DOP variety – and discover delicious new ways to enjoy them all.
• Food nerd to follow: Chiara Turilli. Don’t get between this restaurateur and her moka pot first thing in the morning. And keep your hands off her microplane, for that matter. And her fridge full of leftovers. Capisce?

PANTRY PRONTO

With a few smart pantry staples – think ’nduja paste, pesto, sundried tomatoes, capers, canned beans – you can upgrade even the simplest midweek meals and cook like a proper Italian nonna.

ALL THE RAGÙ

Abigail Donnelly spent days in the kitchen cooking up these regionally inspired, Italian-style ragùs. Ladle slow-braised duck legs over creamy polenta, spoon ragù bianco (pork shoulder) onto truffled pappardelle, or serve beef-and-bone-marrow sauce alongside cacio e pepe risotto.

A BEAUTIFUL BRODO

Johannesburg’s Tortellino d’Oro, created and sustained by the Bollini family, is more than a restaurant – it’s a living tribute to memory, migration and the magic of a well-made meal.

THE AFRITALIAN JOB

Playfully but respectfully blending classic food traditions – her own Xhosa heritage with Italian flavours – is on trend for 2025 with good reason, says Khanya Mzongwana.

FISH FORWARD

Shaped by the lifelong friendship between its owners, the food of their childhoods, and their commitment to making the best ingredients shine – most especially, South African seafood – RIVA Fish Restaurant’s story is all about respect for culinary tradition.

LA DOLCE VITA

Fancy a virtual tour of Italy via Hannah Lewry’s versions of regional Italian desserts? Start with a rambunctious zabaglione in Piedmont, stop for a pistachio-studded loaf in Lombardy, and finish with Veneto’s creamiest tiramisu.

POT LUCK

More than just grappa- and wine-making royalty, Elena and George Dalla Cia blend the food Elena grew up with in Tuscany with recipes from Rome, Puglia and Veneto at their restaurant, Pane E Vino, in Stellenbosch. Take an Italian tour through their extraordinary family history and seasonal menus.

THE CHEESE FILES

Whether it’s creamy and velvety or sharp and nutty, cheese is one of those ingredients that evokes emotion with every bite. To celebrate it, Clem Pedro’s recipes blend the pared-back ethos of Italian cooking with the country’s gorgeous gamut of cheeses.

The post Get cosy with this special Italian issue of TASTE appeared first on Woolworths TASTE.

“No one does a long weekend the way we do. Because we’ve earned it. While the rest of the world gets to enjoy a stress-free, mid-year break, most South Africans’ annual holiday features such killjoys as overseas tourists, visiting relatives and festive obligations. So, the fact that we get more public holidays in March and April than the rest of the world is totally justified.” – Kate Wilson, TASTE editor-in-chief.

So, what are you going to do with all these deserved long weekends? Eat, of course! This special issue of TASTE is all about long leisurely meals with your loved ones. With 86 recipes, we’ve covered all the bases: special occasions, lekker braais and weekend baking projects. Chef Vusi Ndlovu and our own Khanya Mzongwana get creative with seven colours, Abigail Donnelly shares her Easter menu, Faitma Saib updates classics for Eid, Hannah Lewry makes a seafood feast and Bianca Strydom showcases sophisticated chocolate desserts.

Get your issue at your local Woolworths, or via zinio.com and magzter.com. However you get your copy of TASTE, here’s what you can look forward to:

You could win

One lucky TASTE reader will win a two-night stay for two people at Last Word Madikwe valued at R45 000. At Last Word Intimate Hotels, local is luxury. This proudly South African collection of intimate hotels embraces a home-grown, award-winning style of “beyond boutique” hospitality. Madikwe is the newest addition to the portfolio and promises incredible, once-in-a-lifetime sightings right from the lodge and garden as herds of animals gather at the ancient waterhole just metres away.

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ON THE SPECTRUM

Chef Vusi Ndlovu and Khanya Mzongwana celebrate with a collaborative feast inspired by the classic seven colours meal. Channel their joyfully creative vibe by adding 1 000-layer roast butternut, slow-grilled lamb ribs and fried potato salad to your menu this Easter.

THE SWEETEST FEAST

Make your Easter table a cornucopia of treats with Abigail Donnelly’s seasonal menu, featuring all the celebration non-negotiables. (Note: Leave room for dessert. Times two).

STARS OF THE SEA

Stretch those long weekends and make summer last with Hannah Lewry’s inspired seafood ideas designed to take you from brunch and picnics, to lazy al fresco lunches and “seven fishes”-style family feasts. (POV: you are about to win friends and earn all kinds of favours).

DARK MODE

From meringues to mousse cake and double crème caramels, our dramatic new ways with chocolate are exactly the velvety, fudgy, extra-decadent desserts you’d expect from us at Easter.

A TIME TO REMEMBER

Classic dishes such as subtly spiced haleem, slow-cooked lamb, savoury snacks and sweet, creamy burfee get creative twists at Fatima Saib’s Eid table, where she spends the holiday sharing old memories and making new ones with her extended family.

THE CUTTING EDGE

Around the planet, the hitherto humble sandwich is having a moment. And it’s not just surging in popularity, the sando is also reaching new heights of crossover experimentation. We asked long-time sarmie sophisticate Khanya Mzongwana to bring the trend home post haste.

LONG WEEKEND BRAAI

Light your fire with our banquet of braai options. These four fab menus will see you through, from a mighty fine Good Friday to an effortless and easygoing Family Day.

The post Make long weekends better with this special issue of TASTE appeared first on Woolworths TASTE.

No, you’re not dreaming, and this is not the ghost of Christmas past, it is a printed issue. SURPRISE! It’s a little different, though. For one thing, it’s bigger – the biggest issue ever, in fact. With a record-breaking 83 new recipes. It’s also not a regular issue, it’s a Christmas special. So, we’re not back as a bi-monthly magazine, we have embraced our digital-first future – and so have a lot of people, judging by the fact that 16 million watched us in August alone. But then Woolworths’ answer to the question we put to several food celebrities was: “Christmas would not be Christmas without…TASTE.” And we agreed.

This issue features the iconic Abi Christmas menu, a potluck gathering by Khanya Mzongwana, al fresco dining by Clement Pedro, all things potatoes by Bianca Strydom and summer entertaining by Jacqueline Burgess. Plus, pro chefs give you step-by-step instructions on the Christmas classics including mince pies, beef Wellington and gravadlax. Here’s what else you can expect in this special issue.

IT’S SHOW TIME!

Indulge your inner child this holiday season with Abigail Donnelly’s fiesta of desserts. Turn up The Greatest Showman soundtrack and assemble an XXL trifle, whip up a batch of jammy beignets, or get the kids swirling coconut-ice lollipops in melted white chocolate. It’s everything you’d ever want.

ALL THE PRETTY COURSES

In Abigail Donnelly’s kitchen, the festive season menu means adding a little extra magic to classic dishes. Give glazed gammon a touch of Italian flair with candied fruit, swap cured salmon for a whole roasted white fish, and consider deconstructing your trifle for a surprise finish!

YOU SAY POTATO

From double-cream mash to the ultimate roast spuds, we have taken the humble potato to stratospheric new heights of deliciousness this year. Make a large batch, because everyone’s having a second helping…

A FESTIVE MASTERCLASS

If you master one dish (or just a cocktail!) this Christmas, make it one of these icons. We asked four chefs and one mixologist for the festive recipe they’ve each perfected and they took us through it step by step. (Don’t say we don’t show up for you).

SLAY THE BUFFET

This year, Khanya Mzongwana’s Christmas gathering also happens to be a family reunion, with everyone bringing their own speciality dish to share. And from Zibu’s crispy pork belly to Marinkie’s famous twice-cooked butternut, there’s something here for everyone

WHERE THERE’S SMOKE

One of the season’s hottest trends is bringing smoky flavour to everything from your Christmas gammon and salmon crudo to everyday seafood pasta and dhal… without lighting a fire. What sorcery is this? Clement Pedro shows us the way.

THE PLATTER’S GUIDE

Is it even Christmas without a snack platter? From on-trend seacuterie to award-winning cheeses, Khanya Mzongwana’s has put together seven inspired ways to feed the masses.

HERE COMES THE SUN

Aside from all the festivities, the end of the year also means summer holidays with friends and family. To keep everyone well fed, we came up with the perfect dishes to mix and match for all-season outdoor feasting.

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It’s time. We’re saying goodbye to bi-monthly print issues of TASTE magazine – and we’re going out with a bang. This special tribute issue is packed with new recipes, plus we take a look back at TASTE’s journey with a special 27-page flashback section. We’re still bringing you new and inspiring recipes from our incredible food team – Clem Pedro uses mince to make easy meals, Abigail Donnelly gives you the lowdown on everything pasta, Khanya Mzongwana takes you through the A–Z of SA street food, and Herman Lensing shows you what to do with winter produce. Plus, our food creators came together to make a special menu to mark the final issue of TASTE.

Get your issue at your local Woolworths, or via zinio.com and magzter.com. Whichever way you get your copy of TASTE, here’s what you can look forward to:

Win a two-night stay at DORP, Cape Town’s coolest hotel, worth R30 000

Located at the very top of the Bo-Kaap, on the eastern flank of Signal Hill, DORP might just be Cape Town’s coolest address. Set beneath Table Mountain and Devil’s Peak, with the craggy Twelve Apostles just visible through Kloof Nek, it‘s impossible not to be mesmerised by the blue sweep of Table Bay beyond. It’s a unique perspective on one of the world’s most beautiful cities. DORP means “village”, and that’s exactly what it is – a collection of architecturally distinct buildings, clustered around a wild, bird-filled garden – with Onderdorp, a separate wing, located the length of the block below.

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EASY EATS

If ever there was an ingredient to feed your nostalgia – and the masses – it would be mince. Clem Pedro relives his childhood with these easy family favourites: from his ma’s famous frikkadels, delivered by bicycle, to his ouma’s OG smash burger.

LAST ORDERS

In honour of the final issue of TASTE as you know it, food editors Abigail, Khanya, Clem and Hannah (by proxy) created a very special menu for a few lucky guests. When you need to be reminded of your favourite food magazine, this is the food you need to cook.

THE LONG AND THE SHORT OF IT

If forced to choose, Abigail Donnelly names a quick fettuccine Alfredo or a hearty weeknight ragù among her favourite pasta dishes, but the options are endless. Just make sure your shape matches your sauce…

WORD ON THE STREET

Amagwinya, bunny chow, gatsbys and intloko are all on Khanya Mzongwana’s personal A–Z of SA street food. And these are her “fakeaway” versions to make at home.

THE WAY OF CLAY

If you’re planning some slow-cooking, take inspiration from the recent trend unearthed by Abigail Donnelly – the ancient art of cooking in clay pots. Make a winter centrepiece out of smoky Mexican beans, fragrant Korean beef or bone-in SA lamb curry.

ALL GROWN UP

With a palette of creamy cauliflower, emerald-flecked gnocchi, golden, spiced butternut, and a rose-tinted steamed pudding, Herman Lensing serves up the bright side of winter veg.

BACK PAGE

You get chocolate éclairs, and then you get chocolate éclairs made by an award-winning pastry chef. (The Eat Out Woolworths Restaurant Awards, to be precise.) These are the latter. They’re filled with a dark chocolate ganache – spiked with a little coffee – and studded with a shining row of Chuckles. Learn how to master choux pastry, ganache, brownies, stuffed cookies and more in our new video series with pastry chef Motheba Makhetha. Cold comfort challenge accepted!

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Colder weather needs comfort food, and that’s what the May/June issue is all about! We have 53 new-season soups, easy dinners and comfort classics to take you from autumn to winter. Hannah Lewry makes the most of autumn produce with her easy eats, Abigail Donnelly takes you on a trip to Paris with her bistro classics, Herman Lensing takes coffee to new heights with his dreamy desserts, and Khanya Mzongwana ups the game with home-made sauces. Plus, to celebrate the start of soup season Abigail Donnelly shares comforting soups and sides.

Get your issue at your local Woolworths, or via zinio.com and magzter.com. Whichever way you get your copy of TASTE, here’s what you can look forward to:

Sign up for the TASTE newsletter and win!

One new newsletter subscriber will a R1000 Woolies gift card to spend however they wish! Every week, we put together a list of five achievable weeknight meals with a balance of different kinds of protein, plenty of veg, and one sweet treat. Make them all or pick a couple to break up the monotony of the mince, pasta, chicken rotation.

Sign up for the newsletter here. 

OFF THE MENU

Whether you’re cooking at home, heading out to explore or looking for new products and interesting ingredients to try, here’s what’s hot in the food world right now:

• Made to order: Cooking with fire, Mediterranean-inspired fare and dishes made using homegrown produce on the KZN South Coast are on the menus of our must-visit restaurants around the country.
• Sweet baby cakes: Woolies’ new individual mini teacakes put the “I” in high tea. But since they come in a pack of four, you won’t mind sharing.
• Food nerd to follow: Dale Gray – You could say that food writer Dale Gray, who has 211 000 Instagram followers, is a real “Southern” girl. Her cookbook, South of Somewhere: Recipes and Stories from my Life in South Africa, South Korea and the American South, will have you poring over the vibrant dishes from her nomadic experiences.

EASY EATS

Now in season: all the squash, loads of mushrooms, a bounty of apples and the first citrus. Make the most of your autumn haul with Hannah Lewry’s easy dinners – good for a midweek family supper (creamy one-pot chicken), or for batch-cooking ahead for curry night (tasty beef rendang).

WILD AT HEART

Book a workshop and cooking class with foraging expert Roushanna Gray to discover the wild foods of the land and ocean. You’ll leave Veld and Sea well fed, with new recipes and fresh curiosity about the edible landscape around you.

Plat du Jour

You may not be headed to Paris for the Olympics, but turn your next dinner party (or family meal) into a French trip with Abigail Donnelly’s bistro classics – from rillettes and roast chicken to boeuf bourguignon with a cheese mash to rival Joël Robuchon’s. Bon voyage!

Dark arts

How do you like your coffee? If you‘re Herman Lensing it might be in a boozy dessert, an old-school cake or as a deeply flavoured syrup to pour over a panna cotta with the perfect wobble.

SAUCE CODE

Waste not” is Khanya Mzongwana’s mantra, so when she’s left with extra produce (and lots of peels), naturally she invents her own condiments. Fiery, tangy, sweet – they’re the best way to add zing to salads, stews, sarms – anything you like, really.

CHOP. SIMMER. SAVOUR.

Creamy or chunky, meaty or plant-forward, Abigail Donnelly’s new recipes for everything from brothy Irish stew to creamy chipotle soup – with plenty on the side – are designed
to deliver maximum comfort

TASTETUBE

This might just be the cutest video we’ve ever made. Supermom Saadiyah Hendricks of Sadie’s Bubble of Yum brought her two eldest daughters to the studio to help make these outrageously good chocolate-chip cookies for Mother’s Day. Keep an eye on our social channels in May to see the video.

The post Get cosy with the May/June issue of TASTE! appeared first on Woolworths TASTE.

Many special occasions are happening in the next two months. And the March/April issue of TASTE has all of it covered! It has 58 new recipes for Easter, plus there are recipes for Itfar, Eid and Passover. Abigail Donnelly’s al fresco Easter menu is perfect for a long leisurely lunch. Abigail also shares spectacular chocolate recipes to unleash your imagination this Easter. Hannah Lewry makes seafood simpler and Khanya Mzongwana has all your plant-based braai and picnic recipes covered. Clem Pedro serves up eggs in every way you can think of. Plus, you can enjoy our regular columns and features and you could win the ultimate family getaway at Last Word Madikwe worth R60 000 (enter here)!

Get your issue at your local Woolworths, or via zinio.com and magzter.com. Whichever way you get your copy of TASTE, here’s what you can look forward to:

SUBSCRIBE TO TASTE AND WIN!

Subscribe to TASTE magazine and save 25% (pay just R427.50 for 6 issues). Plus, you could win one of two Bioderma hampers, each worth R4 000

Six easy ways to subscribe:

1. Call 087 353 1300. This number can also be called for renewals.
2. For international subscriptions, call 021 065 0033.
3. SMS “TASTE” to 32361.
4. WhatsApp “TASTE” to 087 353 1333.
5. EMAIL subs@media24.com.
6. For digital subscriptions, visit zinio.com or magzter.com.

OFF THE MENU

Whether you’re cooking at home, heading out to explore or looking for new products and interesting ingredients to try, here’s what’s hot in the food world right now:

• Myco influencers: Turkeytail tincture, lion’s mane gummies, chaga coffee… The hype around functional mushrooms shows no sign of abating. The latest TikTok obsession? Mushroom chocolate. From hot chocolate powders and artisanal slabs to content creators dipping their own dried ’shrooms into melted chocolate, it might just be the superfood combo of the year.
• On our radar: Argentina’s answer to toasted cheese, this season’s must-have Champagne accessory, 50s cooking show inspo and Japanese brick toast? Consider our interest piqued
  
• Everything you need to know about avocados: After its rebrand as millennial toast-topper (at its peak, more than 3 million shots were uploaded to Insta every day) there’s been no stopping the trajectory of the alligator pear.
• Anatomy of a dish – king crone: The Franken-baby of the croissant and retro-fabulous soft serve ice cream, Pantry’s limited-edition ice crones drop every Friday – and Joburgers can’t seem to get enough.

ONE FINE DAY

Take Easter outside with Abigail Donnelly’s ideas for a lunch with lazy afternoon possibilities. There will be sharing plates, lamb (three ways!), crispy potatoes, creamy dressings over fresh greens and a whimsical twist on her famous pavlova.

WHOAA… COCOA!

Sometimes, at just the right time of year, when rabbits leave chocolate footprints in the hallway and it’s perfectly acceptable to eat Abigail Donnelly’s Belgian waffles for breakfast, you may find yourself in a world of pure imagination…

HOOK LINE & SINKER

Crispy pan-fried prawns. Fragrant curried mussels. Whole baked trout. Bring the catch of the day home, then turn it into one of Hannah Lewry’s simple seafood masterpieces.

THIS VEG IS ON FIRE

Wild about veg? Khanya Mzongwana’s smoking-hot recipes will transform your typical long-weekend braai buffet into a plant-based feast with (maybe) a little meat on the side.

BASKET CASE

Food tastes better when eaten outside, says deputy food ed Khanya Mzongwana. And she’s not talking pre-made sandwiches. Unpack a spread of cured devilled eggs, pickled fish sliders and ingenious open sausage “rolls”, then assume the position…

SCRAMBLED, BOILED, POACHED…

Omelette with Parma ham and trout caviar, spicy Scotch eggs and eggs baked in phyllo nests are just some of Clem Pedro’s plans to make your long-weekend meals (ahem!) egg-stra special.

THE BACK PAGE

Watch Mogau Seshoene, a.k.a. The Lazy Makoti make this no-fail bake on TASTETube in March.

The post Find everything you need for Easter and more in the March/April issue of TASTE appeared first on Woolworths TASTE.

Whether you want to reset in 2024 or are looking for recipes to make when it’s hot, the latest issue of TASTE has you covered. It’s packed with 50+ fresh, easy recipes that celebrate summer. Brita du Plessis shares budget-friendly midweek meals that are big on veg and grains, Abigail Donnelly makes the most of summer fruit with some inspired recipes (lemon posset strawberry tart, anyone?), Hannah Lewry’s grilled recipes deliver on flavour, and Clement Pedro makes things super-easy with his steamed recipes. If you’re not in the mood to cook (or are struck by loadshedding) Khanya has game-changing raw recipes for you to try.

Get your issue at your local Woolworths, or via zinio.com and magzter.com. Whichever way you get your copy of TASTE, here’s what you can look forward to:

SUBSCRIBE TO TASTE AND WIN!

Subscribe to TASTE magazine and save 25% (pay just R427.50 for six issues). Plus, you could win one of three REN hampers, each worth R3 500.

Six easy ways to subscribe:

1. Call 087 353 1300. This number can also be called for renewals.
2. For international subscriptions, call 021 065 0033.
3. SMS “TASTE” to 32361.
4. WhatsApp “TASTE” to 087 353 1333.
5. EMAIL subs@media24.com.
6. For digital subscriptions, visit zinio.com or magzter.com.

OFF THE MENU

Whether you’re cooking at home, heading out to explore or looking for new products and interesting ingredients to try, here’s what’s hot in the food world right now:

• Dishing the future: Dinners for one, textural heat, vegetables acting like vegetables (at last!) and the “new” ancient grain set to dethrone quinoa. TASTE’s food director unveils the food trends you’ll be seeing in 2024.
• On our radar: From little treats to our latest Netflix binge watch, we share are all our current craves.
• Everything you need to know about almonds: They’re the lifeblood of granolas, plant-based lattés, gluten-free baking and a gazillion desserts – in short, the pantry staple that’ll see you through just about any gastronomic emergency.
• Anatomy of a dish – starring casserole: In his fine-dining interpretation of a classic chicken-and-mushroom casserole, chef Charlie Lakin pays tribute to the suppliers who helped to earn his Durban restaurant, Meraki, two stars at the Eat Out Woolworths Restaurant Awards 2023.

DINNER PLANS

Load up on veggies and grains (and flavour!) with Brita du Plessis’ midweek family meals that’ll help you ease into the new year in exactly the right way. Bonus: at under R50 per head, they’re good for your budget, too

JUICY DETAILS

Anyone who says fruit is reserved for sweet dishes has never tried Abigail Donnelly’s caramel hake and mango noodles, her new take on “poké” or pork-chop tagliata with pickled blueberries.

STEAM WORK

Go virtuous – not flavourless – with Clem Pedro’s post-holiday recipes, lightly steamed. Break out the bamboo for pillowy bread, feel-good fish, veg, rice and wontons in broth.

GRILLED

Starting with a plate of griddled squid, fresh tomatoes and crispy onions that we predict will become a signature on your summer table, Hannah Lewry raises the char with recipes that deliver maximum results with minimal effort.

RAW POWER

So, you have people to feed but don’t feel like cooking? No problem. Khanya Mzongwana’s raw recipes celebrate the colours and flavours of summer. Not to mention they’re just the ace you need when loadshedding strikes.

BACK PAGE

2024 is the year that plant-based goes back to being about plants. We asked Clem Pedro to create a dish that could hold its own against a meaty main. The contender? Harissa-roasted broccoli. Popping with flavour from a combo of spice and lemon zest, the brassica is piled on top of a layer of lush whipped feta and yoghurt laced with fresh herbs. Need more convincing? It works hot or cold, can be done in the air-fryer and is stupendously carb-clever.

The post Kick-start your 2024 with the Jan/Feb issue of TASTE appeared first on Woolworths TASTE.

The most anticipated issue of TASTE is finally here! Our November/December issue is packed with 80 great recipes to get you through the festive season! Abigail Donnelly outdoes herself with her ultimate festive menu, Clem Pedro shares epic roast plus, recipes to make with the leftovers. Bianca Strydom shares showstopping veggie mains and Hannah Lewry has all our cocktail and dips requirements covered.

Get your issue at your local Woolworths, or via zinio.com and magzter.com. Whichever way you get your copy of TASTE, here’s what you can look forward to:

SUBSCRIBE TO TASTE AND WIN!

Subscribe to TASTE magazine and save 25% (pay R382.50 for six issues). Plus, you could win one of five Caribbeantan hampers, each worth R1 400

Six easy ways to subscribe:

1. Call 087 353 1300. This number can also be called for renewals.
2. For international subscriptions, call 021 065 0033.
3. SMS “TASTE” to 32361.
4. WhatsApp “TASTE” to 087 353 1333.
5. EMAIL subs@media24.com.
6. For digital subscriptions, visit zinio.com or magzter.com.

OFF THE MENU

Whether you’re cooking at home, heading out to explore or looking for new products and interesting ingredients to try, here’s what’s hot in the food world right now:

• On our radar: Take a bow, social media. You inspired the TASTE team to try the best – and worst – of what your algorithms dished up. From cool trends and cooking hacks to binge-worthy watches, we share our year in review.
• Everything you need to know about beetroot: The unabashedly magenta bulbs love hogging the limelight, making everything from humble hummus to seven-colour Sundays pop. So, by all means, turn up the beet, folks.
• Woolworths’ best ever: This just in: Woolies’ Best Ever mince pie has just dropped and, boy, is it worth the hype. Product developer Caryn Albers reveals how she and her team went about improving upon perfection.

THE FEASTING MENU

All you want this Christmas is Abigail Donnelly’s ultimate menu, from a fragrant prawn bisque to a show-off gammon, all the sides and her most spectacular dessert buffet yet!

BAKER’S CHOICE

Inspired by her childhood memories of the extra-large biscuit box so many South Africans buy at Christmas, Abigail Donnelly created these easy, home-made versions to share with friends and family or give as gifts. (Always leave a few for Santa).

ROAST MASTERS

A showstopping cut of meat deserves to be treated just right. Clem Pedro knows exactly how to get all the bang for your buck, from the main event to inspired leftovers that will rival the feast itself.

TABLE  MANNERS

Whether you love neutrals or brights, home-made or shop-bought, you’ll find plenty of decor inspiration in our four table-setting themes for Christmas 2023.

LUCKY DIP

The answer to effortless entertaining? Host a drinks party with make-ahead martinis and inventive dips and dippers, from honeyed baked cheese and (gluten-free!) flatbreads, to smoky fish pâté and crispy cauliflower.

VEG TO THE MAX!

Turn those standard vegetable sidekicks into the main attraction with these inspiring recipes. (It’s true, even the unassuming onion can be a showstopper.) Plus, every one is under R50 a head.

JUST CHILL

Your buffet needs some cool new desserts. They’re make-ahead winners, loadshedding is still a thing, and it’s hot. Need more reasons? Try frozen bounty bars and peach melba cheesecake.

TASTETUBE

Flaming, brandy-soaked puddings are great in the northern hemisphere, but they don’t always land in a midsummer spread. We asked Clem Pedro to dream up the ultimate dessert for a hot Christmas in Africa and this, ladies and gentlemen, is it! Layers of peppermint ice cream, caramel crunch sauce and Madeira cake are cloaked in Italian meringue for a retro spin on the Peppermint Crisp tart. Yoh!

Find the recipe for easy choc-mint baked Alaska here.

The post Get festive with the November/December issue of TASTE appeared first on Woolworths TASTE.