The final tribute issue of TASTE magazine is here
It’s time. We’re saying goodbye to bi-monthly print issues of TASTE magazine – and we’re going out with a bang. This special tribute issue is packed with new recipes, plus we take a look back at TASTE’s journey with a special 27-page flashback section. We’re still bringing you new and inspiring recipes from our incredible food team – Clem Pedro uses mince to make easy meals, Abigail Donnelly gives you the lowdown on everything pasta, Khanya Mzongwana takes you through the A–Z of SA street food, and Herman Lensing shows you what to do with winter produce. Plus, our food creators came together to make a special menu to mark the final issue of TASTE.
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:
Win a two-night stay at DORP, Cape Town’s coolest hotel, worth R30 000
Located at the very top of the Bo-Kaap, on the eastern flank of Signal Hill, DORP might just be Cape Town’s coolest address. Set beneath Table Mountain and Devil’s Peak, with the craggy Twelve Apostles just visible through Kloof Nek, it‘s impossible not to be mesmerised by the blue sweep of Table Bay beyond. It’s a unique perspective on one of the world’s most beautiful cities. DORP means “village”, and that’s exactly what it is – a collection of architecturally distinct buildings, clustered around a wild, bird-filled garden – with Onderdorp, a separate wing, located the length of the block below.
EASY EATS
If ever there was an ingredient to feed your nostalgia – and the masses – it would be mince. Clem Pedro relives his childhood with these easy family favourites: from his ma’s famous frikkadels, delivered by bicycle, to his ouma’s OG smash burger.
LAST ORDERS
In honour of the final issue of TASTE as you know it, food editors Abigail, Khanya, Clem and Hannah (by proxy) created a very special menu for a few lucky guests. When you need to be reminded of your favourite food magazine, this is the food you need to cook.
THE LONG AND THE SHORT OF IT
If forced to choose, Abigail Donnelly names a quick fettuccine Alfredo or a hearty weeknight ragù among her favourite pasta dishes, but the options are endless. Just make sure your shape matches your sauce…
WORD ON THE STREET
Amagwinya, bunny chow, gatsbys and intloko are all on Khanya Mzongwana’s personal A–Z of SA street food. And these are her “fakeaway” versions to make at home.
THE WAY OF CLAY
If you’re planning some slow-cooking, take inspiration from the recent trend unearthed by Abigail Donnelly – the ancient art of cooking in clay pots. Make a winter centrepiece out of smoky Mexican beans, fragrant Korean beef or bone-in SA lamb curry.
ALL GROWN UP
With a palette of creamy cauliflower, emerald-flecked gnocchi, golden, spiced butternut, and a rose-tinted steamed pudding, Herman Lensing serves up the bright side of winter veg.
BACK PAGE
You get chocolate éclairs, and then you get chocolate éclairs made by an award-winning pastry chef. (The Eat Out Woolworths Restaurant Awards, to be precise.) These are the latter. They’re filled with a dark chocolate ganache – spiked with a little coffee – and studded with a shining row of Chuckles. Learn how to master choux pastry, ganache, brownies, stuffed cookies and more in our new video series with pastry chef Motheba Makhetha. Cold comfort challenge accepted!
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