If you’re one of the urban South Africans who eats 12 kg of tomatoes per year, you really should be branching out from the standard varieties. Come on, now. The global trend towards eating “heirloom” varieties of vegetables and fruit (produce that is naturally pollinated from seeds handed down by generations) is catching on locally.
The benefits? Varied flavours, textures shapes and colours that are all at their best eaten raw, obvs.
Nothing says summer like Abi’s mixed platter of ripe Woolies tomatoes with white-flesh nectarines, fior di latte mozzarella torn into chunks and simply dressed with extra vrigin olive oil, red wine vinegar, chopped Italian parsley, lime zest and smoked Maldon salt.
We love it so much it made the cover.
Also in this issue:
10 foods you will eat this year
Meet the ingredients and flavours of 2019, a year when you’ll be tempted to try the likes of violet, green mango, katsu and nigella seeds (not all at the same time!)
Taco ’bout a revolution
Do a post-holiday fridge clearout and stretch your budget with Hannah Lewry’s five speedy new recipes.
Jumpstart your mornings with Abigail Donnelly’s jammy eggs, fruit and muesli bowls, or Parmesan-and-bacon egg muffins – breakfasts so good, they shouldn’t be skipped.
Back to reality
Siba Mtongana has her back-to-work and school survival strategy all worked out. Feel free to use her smart meal ideas to breeze through your annual rush.
This, and much more, in the new issue of TASTE. On sale now!
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