The latest issue of Woolworths TASTE is here and it’s all about Italian food! We share 14 next-level pasta recipes, 8 midweek meals to add to your rotation, and show you how to make the most of strawberry season with 8 sensational dessert 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 R292.50 for six issues) and you could win one of two Goodleaf hampers, each worth R2 500.
Goodleaf is Africa’s premium lifestyle brand that helps people cultivate emotional wellbeing through a credible range of CBD products. CBD is known to assist in providing relief from anxiety, sleep issues, chronic pain and inflammation, as well as many other health conditions. Goodleaf skincare products combine CBD with African botanicals such as baobab, mongongo oil, green rooibos and Kalahari melon seed.
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 email@example.com.
6. For digital subscriptions, visit zinio.com or magzter.com.
From Retro cakes and chocolate to wine pairings and a tiramisu cocktail – this is what’s on our radar:
- Goodbye naked cakes, hello maximalism! Named for Joseph Lambeth, Lambeth cakes feature an ornate style of piping that was popular in the 1930s, which is now making a comeback. Read more about the top cake trends for 2021 here.
- Chef tracker: After winning the S. Pellegrino Young Chef Award for Africa and the Middle East in 2018, this young Vusi Ndlovu worked at a two-Michelin-starred restaurant in Belgium. But now he’s back home and ready to celebrate African flavours in a stronghold of French fine dining – Franschhoek
- The tiramisu express: This (slightly crazy) invention by TASTE’s cocktail expert Jeanne Calitz is not so much a cocktail as it is a boozy, liquid dessert. But you’re going to love it no matter what we call it
- Great makers: TASTE contributing food editor Khanya Mzongwana has brought her collab-driven pop-up feasts to Cape Town. First up? Sharing platters of jerk chicken, braaied lamb and creative inspo in the east city
We may not be able to get on a plane to Italy, but we can bring it to our tables with Abigail Donnelly’s incredible, inspirational tribute to one of the world’s favourite cuisines. Stanley Tucci would be proud.
THE MAGIC OF MUSHROOMS
What does it take to become a specialist mushroom grower? Light, air, moisture and a lot of passion, which chef turned farmer Mongezi Mzoneli has in spades. Khanya Mzongwana tells his story (and scored some top-quality ’shrooms for these dishes)
Sneak a rainbow of winter veg into your weeknight dinners with Abigail Donnelly’s recipes for Brussels sprout mac ‘n cheese, cauli-rice risotto, cavolo nero with meatballs and crispy potatoes on sweet roasted squash.
So winter-grown strawberries are a thing. Just go with it. Hannah Lewry’s sweet ideas for warm strawberry cobbler, meringue pie with a pretzel crust and jammy Italian doughnuts will add a happy splash of colour to the greyest days.
ROAST & READY
Let your oven do all the heavy lifting with Hannah Lewry’s low-effort roasts, including lamb curry, spatchcock chicken, crispy pork rashers and other one-pot winners (mostly) that deserve a midweek showing
PASS THE PASTA
Yes, home-made pasta is the sourdough of 2021, but when you need your comfort fast, you need Phillippa Cheifitz’s stovetop mac ’n cheese, tray-bake gnocchi or one-pot wondrous chicken and penne.
Miso is good for so much more than soup. Duh. Use the wonder paste to add a punch of umami to anything from roast chicken and pasta, to spicy cheeseburgers and a life-changing caramel-fudge tart.
Don’t bin stale bread, says Khanya Mzongwana. Save it to make croutons for panzanella, add it to ribollita-style soup or use it instead of pastry a low-key genius take on pasteis de nata
THE BACK PAGE
Suspicious of sago? We reckon a steaming hot helping of the baked version – with that golden, slightly caramelised crust – will win you over. Plus, trust Keletso Motau to top his zesty version with sweetly poached ClemenGolds. Need more convincing? You need just six ingredients. Sold.