It’s time to braai with the Sept/Oct issue of TASTE
The latest issue of Woolworths TASTE is here and it’s all about celebrating our heritage and enjoying spring the best way we know how – with a braai. We share a whopping 62 new recipes for to try out including, Abigail Donnelly’s braai recipes, Khanya Mzongwana’s ideas for a fish braai and Hannah Lewry’s epic braai bread recipes. Journalist Ishay Govender also shares recipes for the Diwali treats that remind her of her childhood home and The Great SA Bake-Off’s Teddy Zaki reveals his family’s favourite recipes for a traditional Lebanese Sunday lunch.
You can get your issue at your local Woolworths, plus it is available for digital download via zinio.com and magzter.com. Whichever way you get your copy of TASTE, here is what you can look forward to in the issue:
You could win!
Six readers will win one night for two people at a Last Word Intimate Hotel of their choice – Last Word Long Beach, Last Word Franschhoek or Last Word Constantia – worth R5 000!
TABLE TALK
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 breakfast of champions, a cult cheesecake, and strawberry popcorn are currently on our hit list.
- That sweet spot: Set in Cape Town’s De Waterkant, Café Chiffon was inspired by the cakeries that owner-baker Christine Hu grew up with in China.
- Anatomy of a dish: From Taichung to Linden, PRON restaurant’s slurpable Szechuan chilli chicken noodles are the evolution of a dish from chef-owner Emma Chen’s childhood.
- Food nerd to follow: By her own admission, Joburg-based blogger Lorraine Maharaj doesn’t do complicated – but if her 20k-and counting Instagram followers are anything to go by, she’s a pro at making simple food taste amazing. Follow her on Instagram at @tamarindnthyme.
DINNER PLANS
Turn spring’s harvest into Abigail Donnelly’s light, bright and breezy veg dishes (then add your favourite protein on the side).
LIGHT YOUR FIRE
If you haven’t already got your grill on, now is the time. From Mexican BBQ lamb chops and classic chutney chicken to Wagyu wors with harissa smoor, Abigail Donnelly is not holding back.
The family that bakes together…
Great SA Bake-Off alumnus Teddy Zaki turned his passion for pastry into an incredible family business that celebrates their Lebanese heritage. Find some of Teddy’s recipes here.
STAR FISH
Flame-cooked sustainably sourced fish is taking centre-stage on Khanya Mzongwana’s braai menu this spring. Try her avo Ritz hake burger and snoek with not one, but two, new marinades.
SHANA TOVAH
Celebrate the Jewish new year (or just have a delicious) dinner party) with Phillippa Cheifitz’s classy menu for eight starring traditional favourites with a bit of spring in their step.
FLAMED-BAKED
If you thought nothing could beat the OG braaibroodjie, you’ve never slathered butter onto hot griddle scones or cleaned your plate with a wedge of Hannah Lewry’s loaded cornbread, have you?
SWEETS & LIGHTS
Food and travel journalist Ishay Govender’s memories of the Festival of Lights go back to her childhood in Pietermaritzburg when her mother prepared the classic treats she has recreated here – some with a modern twist.
THE BACK PAGE
Pampoenkoekies … but make it a tray bake! Slightly savoury dough with subtle, spicy hints of cinnamon and nutmeg, finished with a sweet caramel glaze: these traditional South African pumpkin fritters taste like pure nostalgia. They’re light and fluffy, and melt in your mouth. Bonus: using Woolies’ ready-made butternut and sweet-potato mash means much less prep – your dough will be ready in under 10 minutes. Genius! We’ll be posting a video of this epic tray bake on our social in September.
SUBSCRIBE TO TASTE
There are 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.
Comments