Find everything you need for Easter and more in the March/April issue of TASTE

Posted on 23 February 2024

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.