The August issue of TASTE is on sale now at all Woolworths stores, however as we know it’s difficult to get out at the moment, the magazine is also available for digital download via zinio.com and magzter.com. Now, there’s nothing get in the way of you and your favourite magazine.
SUBSCRIBE AND WIN
Subscribe to TASTE for R37 a month and you could win one of three hampers of Steenberg Sauvignon Blanc, each worth R1 690.
Steenberg is synonymous with Sauvignon Blanc and offers a diversity of styles, from a vivacious bubbly to a trio of elegant wines. Steenberg Sparkling Sauvignon Blanc is a fresh and youthful bubbly perfect for everyday enjoyment, or for special occasions. Made using grapes from different vineyards, the Estate range Steenberg Sauvignon Blanc has bright acidity and a mineral core of lime blossom and green apple. On the other side of the spectrum is the lightly wooded Rattlesnake Sauvignon Blanc. Fermented in French oak and concrete egg-shaped vessels, this nuanced wine has a rich and creamy mouthfeel. Completing the trio is The Black Swan, Steenberg’s acclaimed flagship Sauvignon
Blanc. A blend of the top two vineyard blocks on Steenberg Farm, the wine is an expression of the best fruit of the vintage and is known as a Sauvignon Blanc with remarkable ageability. steenbergfarm.com
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INSIDE THE JULY ISSUE
We take a look at the hottest trends from the past couple of weeks that include:
- Chuckle rusks. Yep, you heard us.
- The malt trend and this recipe for caramelised white chocolate-malt creme.
- TikTok recipes aren’t going anywhere and we have proof with this 3-ingredient crème brûlée.
Sirloin rib roast with gnocchi. Pork belly with noodles. Chicken with buttery rice. Sound good? In fact, the best thing about these dishes is you can bung them in the oven and, for the most part, they’ll look after themselves, so you don’t have to sweat for your supper. easy. Just let Hannah Lewry’s recipes – and your oven – do all the work.
It’s not just ogres and onions, some of our best recipes come in layers. A classic lasagne? For sure. But what about the stovetop kind with crêpes? Or a “standing-up” version stuffed with meatballs? Abigail Donnelly’s sweet and savoury riffs will make you dig deep.
Speculaas, the traditional spiced Dutch biscuit, is having a moment. Abigail Donnelly shows off its warming flavours of ginger and cloves in everything from a tipsy cake (two ways) to a giant cookie tray bake!
IN KAREN’S KITCHEN
While mourning the closure of her iconic and beloved restaurant, The Kitchen, Karen Dudley has focused on spreading her Insta wings, dreaming up a mentorship project and feeding her family.