Kick start your 2023 with the Jan/Feb issue of TASTE

Forget new year’s resolutions, let the new year be all about good food! Our Jan/Feb issue has 64 recipes that focus on eating better for less. Food director Abigail Donnelly shares easy taco recipes for dinner, contributing food editor, Hannah Lerwry shows you how to make the most of tomatoes and how to bake without refined sugar. Deputy food editor Khanya Mzongwana shares new ideas with chicken and TV chef Clement Pedro shares his favourite braai recipes!

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:

GREAT VALUE HUB

Shopping on a budget needn’t mean eating leftovers for days – turn vienna sausages into tacostyle hotdogs, transform boerewors into a pap-andboerie tray bake, or serve a fragrant hake curry or spicy paella to guests. From dinners that’ll impress the in-laws to lunchboxes for the kids, we’ve got the answers to all your meal budget conundrums at our WList great value hub.

Go to the great value hub 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:

• Trending plates: Fine-dining takes on both nostalgic and African ingredients – from Cremora and polony (yes!) to okra and beetroot – were food trends singled out by the judges of the 2022 Eat Out Woolworths Restaurant Awards. 
• On our radar: From the TV show on everyone’s lips to hot honey, butter boards and kombucha 2.0, here’s what’s been driving the algorithms lately.
• Everything you need to know about quinoa: If it was good enough to sustain the Incan armies – and NASA’s astronauts – you’d better believe this protein-rich seed will see you through your afternoon slump.

DINNER PLANS

Get your taco fix for breakfast (chilaquiles!), in a lunchbox (enchilada leftovers!) or supper any night of the week with Abigail Donnelly’s build-your-own recipes.

FAST TIMES

Australia’s most-loved home cook, Donna Hay, is back with a new book jam-packed with time-saving, flavour-forward recipes that will help you shake up your repertoire. We picked our favourite cake, pasta and curry from The Fast Five.

TOMAY-TO TOMAH-TO

Midsummer tomatoes are impossible to resist, we know. So when you find yourself with a bounty of exotic varieties – heirlooms, Italian Romas, ripe Mediterraneans and sweet Rosalinis – Hannah Lewry is here to help.

HOME TRUTHS

At her Joburg eatery, established in the iconic former Women’s Jail at Constitution Hill, Mpho Phalane has worked to create a space that both honours the historic site and feels like home. She spoke to Khanya Mzongwana about the food journey that brought her here.

THE SWEET LIFE

Cutting back on sugar after the holidays doesn’t mean depriving yourself. Just borrow Hannah Lewry’s secret weapon, fruit, in its many guises from roasted stone fruit to seasonal berries, dried dates and apricots.

GREAT CATCH

Whether you’re planning a breezy holiday menu, or just a light weeknight supper, Phillippa Cheifitz’s seafood recipes deliver a feast or a fast fix.

BIRD IS THE WORD

Who doesn’t love a chicken dinner? Stuffed, basted, crumbed, roasted and braaied, at under R60 a head, one of Khanya Mzongwana’s brilliant birds should be in rotation every week.

FIRESTARTER

Celeb TV chef Clem Pedro – of Afternoon Express and Expresso fame – takes the art of hosting to pro level – and not because he went to hotel school or worked for TASTE, but because he started in his mom’s kitchen. We asked him to share his food nerd roots and family braai secrets.

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