Woolworths TASTE

Woolworths TASTE is a multi-award-winning magazine, with an annual frequency of 11 issues, which is produced by New Media Publishing as a flagship brand for South African retailer, Woolworths. Innovative in design and content, it presents more than 50 delicious recipes in each issue in an exquisitely photographed yet accessible way, showcasing the variety of top-quality food products offered by Woolworths alongside the abundant creativity within the South African food industry. Woolworths TASTE consistently offers credible, easy-to-use dining-in solutions and creative entertaining ideas, and also shares new developments in the culinary world, keeping readers informed about food trends and personalities. For more visit taste.co.za

THE BETTER BUTTER • Kerrygold Irish butter is made from the milk of grass-fed cows and is loved the world over for its deliciously creamy texture and full-flavoured taste

Comfort me with carbs

Woolworths Taste

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FROM FACEBOOK • We asked which childhood dinner you’d happily never eat again

THE PRIZE

On the menu: Eid al-Adha

HEAD TO TASTE.CO.ZA  IN JULY TO GET THESE EXCLUSIVE RECIPES

Dinner PLANS • Sneak a rainbow of winter veg into your weeknight dinners with Abigail Donnelly’s recipes for Brussels sprout mac 'n cheese, cauli-rice risotto, cavolo nero with meatballs and crispy potatoes on sweet roasted squash

RETRO REGAL • EAT THIS, DRINK THAT, BUY THESE. RIGHT NOW.

On our radar • Frills, borders and scallops: this new cake piping trend is the antidote to the monotony of lockdown

THE NEW KIDS • Two inspiring new restaurants to try – starring trainee chefs and small plates

Italy’s finest • Margaret Giustizieri’s family has been importing fine Italian ingredients through their business Cremalat Cheese for almost 30 years. Their Bedfordview restaurant, La Cucina @ Cremalat, is the place for authentic Italian fare, like this spectacular orecchiette with salsiccia and friarielli

Chocolate • Not content with white, dark, milk and ruby chocolate, Willy Wonka acolytes have come up with even more varieties. Which is great news, frankly, because who doesn’t need a new excuse to eat chocolate?

ON THE SHELF • Find your fix of chocolate in store

Vusi Ndlovu • After winning the S. Pellegrino Young Chef Award for Africa and the Middle East in 2018, this young Zimbabwean chef worked at a two-Michelin-starred restaurant in Belgium. But now he’s back home and ready to celebrate African flavours in a stronghold of French fine dining – Franschhoek

Slam dunk • If there’s one thing working from home has taught us it’s that SA homes aren’t built for winter! Our favourite way to stay cosy? Dunking a rusk into a hot beverage. And since we’re spoilt for choice, here are the team’s picks for maximum dunking pleasure

The tiramisu express • This (slightly crazy) invention by TASTE’s cocktail expert Jeanne Calitz is not so much a cocktail as it is a boozy, liquid dessert. But you’re going to love it no matter what we call it

The vino files • You may think you can only enjoy a glass of excellent Sangiovese or Pinot Grigio as an export from the famous Italian regions, but you would be wrong…

Pair like the pros • What to eat with your favourite Italian wine? Take your lead from these industry experts

Match points • We asked winemaker-sommelier Joseph Dhafana to choose his favourite Italian dishes in this issue, and then pick the vinos that’ll bring the veritas

The Taste case • Want to expand your cellar this season? Or make some daring pairings? We asked Woolies’ experts Rebecca Constable and Rob Gower to use their insider knowledge and recommend some winter gems

Quick-fire with the chefs

Great makers...