The March issue of TASTE has landed!

The lastest issue of Woolworths TASTE is here and it has 58 new recipes for you to try. 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 R41.25 an issue) and stand a chance to win a two-night stay at Rosenhof Country House in the Klein Karoo, including dinner and breakfast, worth R9 500.

Rosenhof Country House is an oasis in the Klein Karoo situated in Oudtshoorn, en route to the Cango Caves, ostrich farms and the Swartberg Pass. The carefully renovated homestead, with its yellowwood beams and ceilings and a tasteful collection of antique furniture, exudes an aura of authenticity.

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

From chilli-laced condiments and cascading cakes to culinary entrepreneurs at Maker’s Landing, we talk a look at what’s hot in the food world right now. Look out for:

• A new crop of chilli products and sauces has our attention. Try out this insanely good crispy chilli peanut sprinkle.
• The tsunami cake may have started on TikTok, but it’s since taken over the baking world. Abi’s Peppermint Crisp tsunami cake will show why. Get the recipe here.
• We take a look at the culinary entrepreneurs at the V&A Waterfront’s new food hot spot, Maker’s Landing.

DINNER PLANS

You don’t need a fishing licence to get more seafood into the weekly rotation. Abigail Donnelly raided the freezer section and the pantry aisle to serve affordable gourmet crab rolls, a spicy salmon bowl, mussel pasta and more.

Hannah Lewry’s favourite ingredients

Hannah Lewry shares the 10 ingredients you’ll always find in her kitchen. And here’s how to use them in weeknight dishes – crispy pork rashers, peri-peri chicken thighs, hot buttered rice and charred pepper pasta – that you’ll make again and again.

Jam session

A supersized toastie tray bake, giant fig-glazed sausage roll and a deconstructed bobotie feature in Khanya Mzongwana’s line-up of dishes celebrating the sweet-savoury possibilities of jam.

Mince cycle

Phillippa Cheifitz has new takes on everyone’s shape-shifting, budget-beating family favourite – from a pork-and-noodle fry-up to baked meatballs and hidden-veg cottage pie.

The spice trio

Fresh, dried, pickled or ground – garlic, chilli and ginger are the kind of ingredients that make their presence felt. Don’t confine them to curries or stir-fries, they deserve more!