Our favourite recipes from the TASTE Jan/Feb issue

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Our favourite recipes from the TASTE Jan/Feb issue

Have you gotten your hands on the latest issue of TASTE? It’s jam-packed with 60 summer recipes that will make you feel good inside and out. From midweek meals, guilt-free treats and next level lunch box recipes, you’re sure to find a new favourite recipe in the Jan/Feb issue. Here are some of our team’s top picks.

Kate Wilson | editor-in-chief

In her story titled “Every Day is like  Sunday” on page 72, Kate Wilson explores Sondagskloof, the Overberg farm-stay where you can pick and cook your own produce. Owned by Cathy Marriot and Basil Stilwell, the farm is an oasis for foodies. Cathy shares some incredible veg and salad dishes, all of which Kate highly recommends. “The harissa roasted brinjal and spring green salad are delicious.”


Katharine Pope | head of digital content

“I love Phillippa’s baby marrow gratin on page 130 – it’s such a simple idea to make this green veg more appealing to my family of veg-haters. The marrows are sliced into ribbons with a peeler and baked with Parmesan and olive oil. Drizzle with the bright, herby dressing – mint, chives, red wine vinegar, garlic and honey – which add another layer to the rich, nutty cheesiness. Great as a side or on toast for lunch.”


Abigail Donnelly | food director

Of the all recipes she created for this issue, Abi singled out the coconut cabbage miso stir-fry on page 16 from her Dinner Plans story as her top pick. The  story focuses on quick, easy, midweek meals and this creation is ready in under 30 minutes. Cabbage is stir-fried with aromatics before being simmered in coconut milk, chicken stock and miso. Finish with peanuts, spring onion, coriander and a squeeze of lime. It’s a whole lot of bang for very little buck, and can easily be made vegetarian or vegan by swapping out the chicken stock for veggie stock.


Jeanne Calitz | commercial projects editor

“We made Hannah’s carpaccio-style steak with green bean salad and cashew nut cream on page 70 recently for a low-key dinner with friends. It’s easy, totally delicious and perfect dinner food for a hot summer’s day. Plus, I love the impressiveness-to-effort ratio on this one – very little to do in terms of prep, massive impact upon serving. 10 out of 10 would recommend!”

Hannah Lewry | contributing food editor

In her “Hit Reset” story, Hannah focuses on seasonal recipes that make you feel great. Her favourite recipe from that story are the coconut gluten-free flapjacks with quick chia strawberry jam on page 70. These fluffy, crunchy creations get their texture from toasted, blitzed coconut flakes – a genius addition. Look out for the reel, coming soon on Instagram!


Lynda Ingham-Brown | chief copy editor

“I definitely want to make the cover recipe – the tomato-and-lemon ricotta tart on page 130. Tomatoes are really at the peak of their season now; there are so many different varieties available. Got to make the most of them!” Psst: You can find this stellar recipe on our site, now!

tomato-and-lemon ricotta tart

Annzra Denita Naidoo | digital editor

“I am the biggest noodle fan (thanks to way too many hours spent watching anime…), so when I saw Khanya’s nuke-it noodle bowl on page 92 I knew it was for me. It’s ready in 15 minutes, easily adaptable and it looks cool (never underestimate the power of aesthetics). I can see myself making this at least twice a week.”


Michelle Coburn | senior content editor

“During Cape Town’s recent heatwave I made a big jugful of the rosy sangria on page 36 with LOTS of ice and fruit. It was a lifesaver on a blisteringly hot Saturday afternoon. I’ve also marked Abigail’s chilli-ginger hake on page 21 as a must-try for a midweek supper. The spicy flavours are right up my street and it sounds so quick and easy, plus I always have most of those ingredients in my fridge and pantry.”

You can get your issue at your local Woolworths, plus it’s available for digital download via zinio.com and magzter.com


TASTE Article by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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