The September issue of Woolworths TASTE is on sale now at all Woolworths stores. While the country is free to move around more in Level 2 of lockdown, we do know that some people are self-isolating as a precautionary measure against contracting the novel coronavirus. Fortunately, the magazine is also available for digital download via zinio.com and magzter.com for those who are still not going to stores or those who prefer digital copies. Whichever way you get your copy of TASTE, here is what you can look forward to in the issue:
SUBSCRIBE AND WIN
Subscribe to print issue of TASTE for just R37 an issue and you could win one of three Roodeberg wine hampers, each worth R1 730!
Roodeberg has been part of the fibre of South African wine culture for over 70 years. It continues to bring people together with four consummate red blends, all respected for their immaculate structure, outstanding quality and consistent drinking pleasure. Roodeberg Classic Red is a well-crafted blend best enjoyed with friends and family, while Roodeberg Reserve is a refined, full-bodied blend with silky soft tannins and intricate layers of fruit, herbs and dark chocolate.
Straddling tradition and innovation, Roodeberg 1949 is a limited-edition blend made with grapes from Stellenbosch vineyards, and Dr Charles Niehaus, launched in 2011 as the jewel in the Roodeberg crown to honour its illustrious founder, represents the best of the best. Fruit purity and complexity are the crux of this super-premium Roodeberg blend. Learn more at roodeberg.co.za
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Inside the September Issue
Since September is heritage month, we look at recipes and people who will bring on the nostalgia. Why Because local is lekker after all! These include
- An amazing Amagwinya with atchar recipe
- Cape Town-based food blogger, Tayla Naika talks about her cooking roots and shares her cinnamon bun recipe.
- Remember snowballs? We share two snowball recipes that will give you all the feels.
FRESH OF THE BOAT
Cooked in the coals, simmered in a potjie, flipped in a grid, cured with citrus or made into fish cakes, we predict that this will be the summer of seafood. Find an amazing selection of recipes to try at your next fish braai.
LANDS OF FIRE AND SPICE
No continent has mastered the art of cooking over open flames with as much pride as Africa. And Keletso Motau’s collection of flame-grilled feasts, inspired by his African travels, will take you on a round trip.
THE WAY WE BRAAI
In SA, there are no rules when you cook over an open fire. Except the ones that are our heritage, passed on by generations gone by. The TASTE team share their braai tips and traditions, best cuts, methods, seasonings, sides and desserts. This time it’s personal!
FIRE IN HER BELLY
To say that Khanya Mzongwana is veg-obsessed is an understatement of note, and her meat-free braai, starring flame-grilled veg, inventive marinades and an ingenious amasi-Caprese might hook you, too.