This year the festive season will look a little different because of the global pandemic, but it is still a special time. And a big part of this season is good food. Enter the December issue of TASTE. 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 for just R41.25 an issue, a saving of 25%, and you could win one of three olive oil hampers from Tokara, each worth R1 515.
Throughout the wine-producing regions of the world, there is a natural association between the olive grove and the vineyard. At Tokara, this relationship thrives. The family-owned Stellenbosch wine and olive estate is widely recognised as a producer of world-class extra virgin olive oil (EVOO).
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 firstname.lastname@example.org.
6. For digital subscriptions, visit zinio.com or magzter.com.
We cover the latest food trends, internet recipes and talk Christmas. Look out for:
- We tested three Christmas Pinterest baking hacks, and there was one clear winner (and one hilarious failure!). Read more here.
- Anatomy of a dish: Woolies’ melting chocolate dome trifle.
- Mogau Seshoene, a.k.a. The Lazy Makoti, Christmas means oxtail stew.
THE MOST WONDERFUL TIME OF THE YEAR
It’s the busiest, silliest, most exhausting time of year, but start with Abigail Donnelly’s ultimate menu and, big or small, Christmas can be wonderful too. Maple-bacon stuffing, fondant potatoes and pavlova trifle will do that, you see!
ON THE MENU
If you find yourself hosting more than one festive-season meal, we have a menu for every occasion. Start with a showstopping main, pair it with the perfect sides and let the starters and desserts take care of themselves.
A LIGHT FEAST
Whether you are a sucker for tradition or not, Phillippa Cheifitz’s classic Hanukkah recipes – from latkes to brisket to home-made gelt coins – will take your festive table to new heights.
TAKE THE BISCUIT
You don’t have to be all-American to appreciate a bit of Christmas baking.Abigail Donnelly’s festive selection can be hung on the tree, given as gifts or left out for Santa. Just keep the snickerdoodles to yourself