In winter, all we want is warm, comforting meals. This is what the May/June issue of TASTE is all about. Host midweek dinner parties with Clem Pedro’s impressive air-fryer recipes, get your soup fix with Abigail Donnelly’s swoon-worthy soups, be inspired by Khanya Mzongwana’s flavourful veg curry recipes, and indulge in Hannah Lewry’s spiced warm puddings.
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Off the menu
Whether you’re cooking at home, heading out to explore or looking for new products and interesting ingredients to try, here’s what’s hot in the food world right now:
- On our radar! Hot sauce drizzled over fresh fruit and gummy sweets? Although it’s nothing new for Mexicans to douse the fruity, fiery condiment, chamoy, over sweet treats, the concept has captivated the TikTok generation, with users one-upping each other with ever more outlandish challenges (google “chamoy pickle kit”).
- Everything you need to know about ginger: Equally happy being a team player as it is taking centre stage, you’d be hard-pressed to find a more hard-working rhizome in your spice drawer.
- Woolworths food hero – butternut soup: Going into winter without Woolworths’ butternut soup? Unthinkable! Product developer Bee Atwood retraces the evolution of the proudly South African cold-weather comforter
- Anatomy of a dish: Brought to you by the team behind the award-winning FYN Restaurant, Ramenhead’s tori chintan is a legend in its own lunchtime. Chef Julia du Toit blows the lid off the crowd favourite.
Why typecast your air-fryer as a midweek timesaver when you can take it to new heights? Make weeknight entertaining a reality with these ideas by Clement Pedro.
Our new favourite things about soup? It’s even better made ahead, freezes well and can be cooked over coals or gas. (What loadshedding?) Try Abigail Donnelly’s comforting new combos and smart tips to take the bite out of winter.
What Karen did next
After closing her iconic restaurant during the pandemic, Karen Dudley retreated to her own kitchen and found solace in cooking meals for her family. In her new cookbook, Onwards, she shares the recipes that brought her a new kind of joy.
Smoky brinjals, spiced cauliflower and roasted feta all-star in Khanya Mzongwana’s ingenious veg curries that’ll warm your cockles while helping you clear out that veggie drawer.
The pudding club
Spoil your folks with a good, old-fashioned baked pudding, flavoured with fruit, citrus zest and spices. These are easy to make and even easier to eat – straight from the oven.