The Jan/Feb issue of TASTE is here

The latest issue of Woolworths TASTE is here and it’s filled with recipes that will make you feel good inside and out. Make Abigail Donnelly’s crunchy midweek stir-fries, hit reset with Hannah Lewry’s flavour-packed, feel good recipes, and think outside the box with Khanya Mzongwana’s next-level lunch recipes.  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 AND WIN!

Subscribe to TASTE, save 25% (pay just R315 for six issues) and you could win a Glasshouse fragrance hamper worth R5 000.

Designed by the world’s leading perfumers since 2006, Glasshouse fragrances produce some of the world’s most electric scents. They’re not tested on animals and are vegan friendly. Glasshouse candles are triple-scented and produced with a proprietary soy blend that has been created exclusively for the brand by the world’s leading candle experts. Using only the highest quality soy blend wax and all-natural, lead-free cotton wicks encourages a burn that is pure and intensely fragrant with clean and even aesthetics. Available at selected Woolworths stores.

Shop Glasshouse at woolworths.com 

The prize:

• Glasshouse Arabian Nights candle black 380 g;
• I’ll Take Manhattan diff user navy 250 ml;
• Rendezvous EDP travel size pink 14 ml;
• Marseille Memoir hand cream white 100 ml; scent scene duo Lost in Amalfi and Kyoto in Bloom
• Montego Bay Rhythm hand wash frost 450ml.

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 subs@media24.com.
6. For digital subscriptions, visit zinio.com or magzter.com.

TABLE TALK

Whether you’re cooking at home or heading out to explore, here’s what’s hot in the food world right now:

• ¡Ay, Caramba! Spicy food is so hot right now (sorry, not sorry) and we can’t think of a more comforting vehicle for fiery flavours than everyone’s current sandwich fixation, the Mexican torta.
• Our top predictions for 2022: Comfort classics with novel treatments, communal dining, more plant-based alternatives, and all of the sweet treats are on the horizon this year.
• On our radar: Plant-based eating is going nowhere, folks. We share our new favourite ways to eat fruit and veg.
• Anatomy of a dish: At The Living Room at Summerhill Estate in the KZN Midlands, east Asia meets South Africa in chef Johannes Richter’s spice-battered cauliflower nuggets with home-fermented Durban-style shoyu.
• Did someone say Chuckles? Since debuting on Woolies’ shelves, the chocolate-coated malted orbs have not only cornered the market, but kept evolving to keep the TASTE team well and truly hooked.

DINNER PLANS

After the indulgence of the festive season, we’re all looking for balance, and Abigail Donnelly’s quick weeknight stir-fries will add crunch, colour and flavour to your plate.

HIT RESET

Need a post-holiday reboot? We hear you. Hannah Lewry’s seasonal recipes extract every bit of flavour from the kind of ingredients that make you feel good from the inside out.

A NEW ICE AGE

Keep your cool – and lose the guilt – with Abigail Donnelly’s chilled desserts featuring less sugar, less dairy, less fat and less effort, from a pistachio-tahini sundae to a three-ingredient fruity sorbet sandwich.

OUT THE BOX

Whether you’re back in an office or still WFH, everyone could use some desk lunch inspo. These inspired ideas from Khanya Mzongwana will get you through the week.

IS THERE VEG IN MY SAUCE?

Whether you have a veg-resistant partner, picky offspring or just want more plants on your plate, Bianca Strydom’s ingenious recipes (including the latest riff on mac and cheese and superfood hash browns) will win them over.

THE GREEN LIGHT

Not content to play sidekick on the table, plants have stepped up to the main plate. About time, too. Give the carnivores a dilemma with these veg showstoppers from Phillippa Cheifitz.