Our June 2016 issue is here!
HELLO
In the latest issue of TASTE we bring you tantalising flavours from the East – think salty, sweet, sour and hot. From great stir-fry secrets to striking the right flavour balance, this is your ultimate guide to mastering the basics of Asian cooking at home. Want to cook the covers? Try the Thai red coconut chicken curry or these Chinese sticky hot ribs with cabbage-and-coconut slaw.
The end of summer doesn’t mean saying goodbye to greens. Phillippa Cheifitz shares five winter salads that are best served warm, like “kabbouleh” and a wintry twist on the classic Caesar, starring charred gem lettuce.
Plus: We chat to owner-chef Adriaan Maree of Fermier in Pretoria, Khanya Mzongwana (a.k.a Yulu Ishii) takes the humble spud to new levels of deliciousness, and Hannah Lewry goes back to basics with hassle-free midweek suppers that even novice cooks can conquer.
Enjoy all this and so much more in our latest issue.
Happy cooking!
The TASTE team
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It’s finally red-wine weather and the folks at Van Loveren Family Vineyards have just the wine for you. Head over heels for fruity reds? Try Van Loveren’s lightly oaked Merlot. With a nose of strawberry and full rounded, fruit-filled palate; it’s easy drinking but will hold its own served with a hearty stew. Prefer something earthier? Van Loveren Blue Velvet Pinot Noir has distinct earth-and-cherry flavours – the perfect foil for a fiery curry. If it’s a smooth sipper you’re after, try Van Loveren’s Cabernet Sauvignon and Merlot blend, which dazzles with aromas of dark chocolate, cigar box, mint and eucalyptus. Other ravishing reds in the collection include a Cab Sav-Shiraz blend, an African Java Pinotage and the legendary River Red.
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