The September/October issue of TASTE has arrived and it is all about creating the ultimate braai. From fiery spring feasts and midweek grills to next-level braaied veggies and desserts, you’ll find a whole host of recipes to try for your spring and summer braais. 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 R292.50 for six issues) and you could win one of two Philips air-fryers, each worth R2 499
The new Philips Essential Airfryer opens up a world of possibilities: fry, bake, grill, roast and even reheat one-and-a-half times faster than in your oven! It uses hot air to cook your favourite foods to crispy perfection, using up to 90% less fat. Rapid Air Technology, with its unique “starfish” design, swirls hot air and creates seven-times faster airflow for deliciously crispy results with little to no added oil.
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Whether you’re cooking at home or heading out to explore, here’s what’s hot in the food world right now:
- One can never have too many nut butters, we say, and xigugu – a Tsonga snack made from roasted corn and peanuts – is on trend right now.
- Anatomy of a dish: Belly of the Beast’s smoked snoek dip with light- as-air sweet potato crisps.
- Foodie to Follow: Dr Tracy Nelwamondo Working as a doctor is just one of the ways this inspiring woman aims to improve people’s health. She also runs two businesses – Modern Traditions, supplying indigenous ingredients, and Malie’s Ice Cream, a plant-based brand.
- Everything you need to know about maize rice.
Who says you can’t braai on a weeknight? Spring is here, the days are longer and with Abigail Donnelly’s easy dinners – from lime-and-chilli lamb ribs to chimichurri fish – you’ll be firing things up from Monday to Thursday just because you can.
ON THE EDGE
Ahead of the hotly anticipated opening of his restaurant, Edge, in Franschhoek, maverick chef Vusi Ndlovu spoke to Khanya Mzongwana about his vision and gave Abigail Donnelly a taste of things to come.
OFF THE GRID
We’ve all had enough of rules and protocols. This month, it’s time for some braai freedom! After agreeing on SA’s classic braai heroes, Hannah Lewry threw tradition to the wind and gave each one a brilliant new twist.
While we’re reinventing braai classics, why stop at dessert? The next time you offer to make something for a bring and braai, try one of Abigail Donnelly’s retro-inspired treats: s’more sundae? Cereal ice-cream cake? Pineapple fridge tart? If you’re making it ahead, you might as well make extra …
On a mission to put the great South African potjie through its paces, Khanya Mzongwana was inspired by other one-pot favourites – from a Louisiana-style gumbo and Moroccan all-veg tagine, to a spicy Korean chicken stew and smoky red beans from Ghana.
As good as they are on their own, or set in a slab of caramel, nuts can add a whole new dimension to a roast pork fillet (peanuts), a glorious stuffed chicken (almonds) or cheesy onion bake (macadamias). And don’t get us started on dessert: cashews and tigers and pistachios – oh my!