WELCOME! We kick off our latest issue with a 16-page Easter section comprising the season’s key flavours of pickled fish, chocolate and hot cross buns – used in unusual ways with surprisingly delicious results! Hot cross beef burger …
Crumbs have long been an easy way to give food an extra dimension, and they certainly do that to a good German schnitzel. Contributing food editor Hannah Lewry breaks down the bread with her easy crumb 101.
Let’s face it, salads aren’t the first thing that come to mind when the mercury’s plummeted, but it’s time to change your thinking. Food editor Abigail Donnelly’s creative ideas will have you munching away on moreish salads in no …
What better way is there to kick off a Mexican-themed party than a round of tequila and a platter of fiery jalapeño poppers?
The unfermented, acid juice of unripe fruit, primarily grapes. Also known as green juice, it has a sour-sweet taste and adds flavour to sauces, mustard, poached fruit desserts and other dishes. It is similar in taste to white wine, but…
A simple oil-and-vinegar salad dressing with salt and pepper and sometimes containing spices, herbs, mustard and other ingredients.
Although it’s nature’s very own unrefined sweetener, honey is still considered a refined sugar as the sucrose is broken down into glucose and fructose while in the bee’s stomach. It does contain some B vitamins, minera…
Black peppercorns are simply green peppercorns that are sun-dried until they harden and shrivel. They act as a digestive and stimulant. The strongest tasting of all peppercorns, they add a hint of sweetness and should be ground for maximum…
Japanese term for "dressed foods" referring to saladlike dishes combined with a dressing complimentary to the ingredients, usually the dressings are tofu based.
The lifeblood of everything from salads to stews, herbs are Mother Nature’s flavour crusaders. Here’s the lowdown on some of the most popular ones available at Woolies.