Have the best Easter ever with TASTE’s March/April issue

The March/April issue of TASTE is finally here! With a whopping 67 new recipes, we have all you need to make Easter, Eid and midweek meals special. Food director Abigail Donnelly ups your veg power with her weeknight suppers, TV chef and senior content creator Clement Pedro shows you seven ways with lamb, deputy food director Khanya Mzongwana shares the perfect Easter brunch menu, TASTE photographer Sadiqah Assur-Ismail shares her Eid-al-Fitr crowdpleasers, and contributing food editor Hannah Lewry makes the most of plum season. We also say farewell to the great Phillippa Cheifitz, who has created recipes for 180 issues over almost 20 years!

You can get your issue at your local Woolworths, and it’s available for digital download via zinio.com and magzter.com. Whichever way you get your copy of TASTE, here’s what you can look forward to:

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:

• Seacuterie platter: It’s hard to fault a good smorgasbord, which is why we’re all over “seacuterie” platters right now. Yes, it’s a thing. You can go low-key with canned mussels, anchovy paste and crackers, or push the boat out with a splashy extravaganza including fresh prawns, hot-smoked salmon and caviar.
• On our radar: From new ethical eateries and one-ingredient recipes to a fine-dining comedy-thriller with a plot twist, we share what’s whetting our appetites lately.

• Everything you need to know about bramble berries: Public service announcement: raspberries and blackberries are now in season, so get to your nearest Woolies to stock up on the juicy little flavour grenades while you can.
• Anatomy of a dish: Riva Fish Restaurant’s beetroot risotto with prawn tartare is a deceptively simple dish with ocean-deep flavour. Childhood friends-turned-chef owners Nicolò Rovarini and Federico Rocca break it down.

DINNER PLANS

Eating more plant-based meals is super-easy with Abigail Donnelly’s weeknight inspiration. Plus, she has ideas for adding a bit of meat on the side, if you must.

CHOC SOLID

We’re all about chocolate nostalgia this Easter with these cherished childhood treats – from Abigail Donnelly’s fridge cake and coconut snowballs, to her mom’s classic chocolate mousse.

LAMB SESSIONS

Sunday’s herb-marinated roast lamb leftovers will never be the same with Clem Pedro’s ingenious ideas – from build-your-own tacos and ragù, to crispy slices straight out of the air-fryer.

THE BRUNCH FACTOR

Host a laid-back long-weekend brunch this year with a menu of dishes inspired by Khanya Mzongwana’s grandmother and featuring all your Easter favourites.

GIVE A LITTLE

For photographer Sadiqah Assur-Ismail and her family, the arrival of Eid al-Fitr is as much about celebrating the abundance in their lives as it is about sharing it with others.

PLUM ROLE

Make the most of summer’s last stone fruit with Hannah Lewry’s recipes for sticky chicken, a picnic-worthy pie, easy cobbler and more plummy puddings.

A COOK’S TALE

After 20 years as a contributing food editor on TASTE, food doyenne Phillippa Cheifitz is hanging up her apron. Kate Wilson, who learnt to cook from her first cookbooks, pays tribute to an exceptional creator, and the TASTE team choose their favourites from recipes that have sustained us for two decades.

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