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IN THE JAN/FEB ISSUE
What will you be eating this year? Food ed Abigail Donnelly has scoured the globe for the trending ingredients and flavours you’ll be ordering from restaurant menus and spotting on shelf.
The Nice Company’s Cherylle Cowley has turned her attention to garden “weeds” and how we can all cook with these edibles, from nettles to dandelions. TASTE visited her at home to find out more about the trend.
LAZY’S HAZY DAYS
Mogau Seshone (The Lazy Makoti) gets creative with her favourite seasonal fruit – in everything from a “cheeseboard salad” starring grapes and Gorgonzola, to a no-bake blueberry cheesecake you don’t want to miss.
THE MELTING POT CAFETERIA
The trio behind Cape Town’s new no-reservations eatery are making street-food- inspired plates so good, you’ll be happy to wait
your turn for a table.