Our best recipes from the TASTE 20th birthday issue
TASTE turned 20 this month, and we celebrated in the only way we now how – with an amazing collector’s edition! In the issue, our food stylists and content creators joined forces to create 5 chapters of recipes for the ultimate celebration – from braai to veg and cakes to small plates. Here are our team’s all-time favourite recipes from the issue.
1. ROOSTERKOEK WITH SMOKED COD ROE BUTTER AND TOMATO- AND-ONION SALSA
- ABIGAIL DONNELY, FOOD DIRECTOR
Clem's roosterkoek with smoked cod roe butter and tomato and onion salsa (page 62) is definitely my favourite!
2. GARLIC-AND-CHARRED LEEK CREAMED CORN
- KHANYA MZONGWANA, DEPUTY FOOD EDITOR
I’m a big fan of Clem’s garlic-and-charred leek creamed corn (page 69). Corn and leeks 4eva! I also loved the small plates, Abi and Kate’s salmon crudo “seared” with sesame oil looks scrumptious!
3. PUFF-PASTRY PIZZA- TART WITH SWEET ONIONS AND SOFT CHEESE
– LESEGO MADISA, COMMERCIAL CONTENT PRODUCER
I’ve got the puff-pastry pizza-tart with sweet onions and soft cheese (page 92) on my list. Kate’s TikTok made it look so easy and I’ve been influenced. I’d also like to try Mogau and Keletso’s shortrib-and-cabbage adobo with ting (page 103). I’ve never made ting before and I think it’s time I learnt instead of waiting for my grandmother to make it for me.
@wwtaste This 5-ingredient caramelised onion tart might be the best thing we’ve eaten all year! It’s our editor Kate’s recipe and is featured in our 🎂 BIRTHDAY issue 🎂 on sale now @Woolworths SA. Need the recipe? Just caramelise 4-5 roughly chopped onions in a LOT of butter (up to 40 mins with the lid on - stirring occasionally) and place on top of readymade puff pastry. Top with some Brie cheese, as well as fresh thyme - and capers (optional), and bake at 220 degrees C for 15-20 mins. So good! #easyrecipes #5ingredient #pastry #tart ♬ Listen - Official Sound Studio
4. CHUNKY BRAAIED CHAKALAKA WITH DOMBOLO
- KATHARINE POPE, HEAD OF DIGITAL CONTENT
My husband made the chunky braaied chakalaka (page 70) from the braai chapter the other night. We had it with chops and it was super tasty! Now to convince him to make the dombolo to go with them! Still on my to-do list: the Nashville-style hot brinjal from Khanya and Zandile’s veg odyssey. I’ve had Khanya’s burnt leek ranch dressing that accompanies it before, and it’s probably the first time I’ve wanted to eat a dressing with a spoon.
5. BLACK SESAME-AND-MISO CAKELETS
- FATIMA SAIB, COMMERCIAL CONTENT EDITOR
My favourite recipe from the issue is Abi’s black sesame and miso cakes (page 151)! I love anything with miso and this cake looks so easy to make!
6. CREAMY BACON MAC AND CHEESE
- ANNZRA DENITA NAIDOO, ONLINE EDITOR
There are no words to describe how much I love mac and cheese. It's the ultimate comfort food, plus it's so versatile. So I am most excited about Mogau and Keletso's creamy bacon mac and cheese (page 108). The smoky cheese sauce sounds amazing and I can't wait to make it and then make it my own.
Get your copy of the TASTE 20th birthday collector's issue today!
Get your issue at your local Woolworths, or via zinio.com and magzter.com.
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