The June issue of TASTE is on sale now at all Woolworths stores, however as we know it’s difficult to get out at the moment, the magazine is also available for digital download via zinio.com and magzter.com. Now, there’s nothing get in the way of you and your favourite magazine.
SUBSCRIBE AND WIN
Subscribe to TASTE for just R30 an issue and you could win one of three hampers of Paul Cluver Sauvignon Blanc and Village Pinot Noir, worth R1 410.
Paul Cluver Wines is a family-owned and family- run winery, focused on producing world-class wines that reflect the uniqueness of the cool- climate Elgin terroir. The family is proud to have pioneered the Elgin appellation and for being a leader in sustainable farming. The estate has been a Conservation Champion since 2008 and forms part of the Kogelberg Biosphere, a UNESCO World Heritage Site established in 1998. It was the first UNESCO biosphere to be proclaimed in South Africa. The Village Pinot Noir boasts a bouquet of red fruit and roasted spice aromas that give way to a smooth, silky palate, and pronounced flavours of poached plum perform beautifully on the mid-palate. Serve it with slow-roasted lamb, scented with rosemary and garlic. The Sauvignon Blanc has a refreshing bouquet with aromas of grapefruit, gooseberry, passion fruit and blackcurrant. Expect the same notes on the palate, with a pleasantly creamy texture. It pairs well with lighter meats and salads, or with cheese platters and rich seafood.
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INSIDE THE JUNE ISSUE
Abigail Donnelly’s first rule of keeping your pantry stocked? Never run out of noodles. Try her 10 ways for a quick fix, from anchovy noodles with smashed tomato, to Asian greens with vermicelli.
HOW WE COOK NOW
How did we survive before no-yeast pizza, Dalgona coffee and cornflake French toast? Abi’s collection of home-made classics mastered (and remastered) during lockdown will see you through any crisis.
Expand your meat-free horizons with our exclusive recipes from Guardian columnist Meera Sodha’s new book, East. We even picked a banana tarte tatin (with cinnamon, black pepper and cloves) because we know you’ll always have bananas.