Kick-start your 2024 with the Jan/Feb issue of TASTE

TASTE January February 2024 cover

Whether you want to reset in 2024 or are looking for recipes to make when it’s hot, the latest issue of TASTE has you covered. It’s packed with 50+ fresh, easy recipes that celebrate summer. Brita du Plessis shares budget-friendly midweek meals that are big on veg and grains, Abigail Donnelly makes the most of summer fruit with some inspired recipes (lemon posset strawberry tart, anyone?), Hannah Lewry’s grilled recipes deliver on flavour, and Clement Pedro makes things super-easy with his steamed recipes. If you’re not in the mood to cook (or are struck by loadshedding) Khanya has game-changing raw recipes for you to try.

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 six issues). Plus, you could win one of three REN hampers, each worth R3 500.

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:

  • Dishing the future: Dinners for one, textural heat, vegetables acting like vegetables (at last!) and the “new” ancient grain set to dethrone quinoa. TASTE’s food director unveils the food trends you’ll be seeing in 2024.
  • On our radar: From little treats to our latest Netflix binge watch, we share are all our current craves.
  • Everything you need to know about almonds: They’re the lifeblood of granolas, plant-based lattés, gluten-free baking and a gazillion desserts – in short, the pantry staple that’ll see you through just about any gastronomic emergency.
  • Anatomy of a dish – starring casserole: In his fine-dining interpretation of a classic chicken-and-mushroom casserole, chef Charlie Lakin pays tribute to the suppliers who helped to earn his Durban restaurant, Meraki, two stars at the Eat Out Woolworths Restaurant Awards 2023.

DINNER PLANS

Load up on veggies and grains (and flavour!) with Brita du Plessis’ midweek family meals that’ll help you ease into the new year in exactly the right way. Bonus: at under R50 per head, they’re good for your budget, too

JUICY DETAILS

Anyone who says fruit is reserved for sweet dishes has never tried Abigail Donnelly’s caramel hake and mango noodles, her new take on “poké” or pork-chop tagliata with pickled blueberries.

MANGO NOODLES WITH CARAMEL HAKE AND TIGER'S MILK

STEAM WORK

Go virtuous – not flavourless – with Clem Pedro’s post-holiday recipes, lightly steamed. Break out the bamboo for pillowy bread, feel-good fish, veg, rice and wontons in broth.

Steamed dishes

GRILLED

Starting with a plate of griddled squid, fresh tomatoes and crispy onions that we predict will become a signature on your summer table, Hannah Lewry raises the char with recipes that deliver maximum results with minimal effort.

GRIDDLED SMOKY MEXICAN PORK WITH CHARRED CORN, LIME AND FETA SLAW

RAW POWER

So, you have people to feed but don’t feel like cooking? No problem. Khanya Mzongwana’s raw recipes celebrate the colours and flavours of summer. Not to mention they’re just the ace you need when loadshedding strikes.

RAINBOW KACHUMBARI WITH AVO AND CHILLI

BACK PAGE

2024 is the year that plant-based goes back to being about plants. We asked Clem Pedro to create a dish that could hold its own against a meaty main. The contender? Harissa-roasted broccoli. Popping with flavour from a combo of spice and lemon zest, the brassica is piled on top of a layer of lush whipped feta and yoghurt laced with fresh herbs. Need more convincing? It works hot or cold, can be done in the air-fryer and is stupendously carb-clever.

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