The May/June issue of Woolworths TASTE is here! It’s packed with 62 comforting recipes, from easy suppers to the ultimate Eid menu, decadent coffee bakes and brilliant ways with budget cuts. Also inside: 6 inspired one-pot pies, 13 veggie crowd pleasers and 2 great giveaways. 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:
Subscribe to TASTE and win
Subscribe to TASTE, save 25% (pay just R315 for six issues) and you could win one of two Montblanc Signature and Red fragrance hampers, each worth R6 595.
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 firstname.lastname@example.org.
6. For digital subscriptions, visit zinio.com or magzter.com.
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: This month we’re obsessed with the newest viral breakfast trend, the prettiest lunchbox cakes, JHB’s new 24-hour gourmet garage shop and a restaurant so cool you may never get a table.
- Anatomy of a dish: During Ramadan, Mariam Harris from Cooked Inc. catering company likes to break the daily fast with an Iftar spread that’s high in variety and nutrition, but easy to prep in advance
- How to make the perfect roti: Fayruza Abrahams of Taste Malay Cooking Classes maintains the secret to mastering the flaky texture of the beloved South African flatbread is patience.
Take the effort out of weeknight dinner planning with Abigail Donnelly’s ideas for quick suppers on the run.
Perk up your baking repertoire (see what we did there?) with a shot of coffee and Abigail Donnelly’s recipes for, a darkly glossy pecan pie, oversized éclair, mocha millionaire’s shortbread and espresso cupcakes.
Pot. Pan. Pie.
Make your favourite one-pot wonders even more wonderful with Hannah Lewry’s ingenious shortcuts (Frozen fish! Rotisserie chicken! Ready-prepped lamb shanks!) and optional pie toppings, from home-made shortcrust to a packet of potato crisps (yes, we would).
A TIME TO FEAST
Food blogger Saadiyah Hendricks shares the Eid traditions and recipes – a legacy for her children – that will feature on her family’s table this year.
From a totally genius boerewors lasagne to Jamaican oxtail that’s worth the wait, Khanya Mzongwana’s great-value recipes will put meat on your bones this winter.
Good mood food
Easy recipes packed with greens, grains, nuts and oily fish are key to Khanya Mzongwana’s feel-good eating plan this winter.
Brunch or dinner?
It wouldn’t be a real weekend without brunch, we say, and so does Phillippa Cheifitz. Her inspired combos just need a few extras, such as baked potatoes or basmati rice, to become Sunday suppers.