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

My life’s savings

THE TEAM SAYS • What can’t you live without in your kitchen?

WINNING READER

Woolworths TASTE

taste.co.za • What's happening online?

SEASON TO TASTE • Salt and pepper, your two most basic pantry ingredients, are anything but run of the mill. Abigail Donnelly shows you how they can transform your cooking and shares her most seasoned combos

THE DAILY GRIND • Unlike salt, a mineral and nutrient, pepper is a spice that doesn’t belong in every dish. Rule of thumb: follow the recipe, which may be led by tradition and geography (Italian cacio e pepe, for example)

SALTS OF THE EARTH • The pros say you should have at least three salts in your pantry: fine table salt, sea salt for everyday cooking, and a special, or finishing, salt (Maldon gets our vote) for garnishing sweet and savoury foods. These are all available at Woolies.

FLAVOUR SAVIOURS • Cooking with salt enhances flavour, reduces bitterness and balances sweetness. Use the right amount at the right time – less while you’re cooking and more at the table

SALT SELLERS • Looking for interesting salts? Try these suppliers in addition to your local Woolies store

HIGHLY CULTURED

Buttermilk • It tenderises meat, leavens bakes, and adds tang to everything from dressings to desserts. Let’s hear it for the underrated dairy queen in overnight oats, a spicy dip and a wobbly meal clincher

Shelf worth • If you go snooping through TASTE chief copy editor Lynda Ingham-Brown’s grocery cupboard, you’re guaranteed to find these Woolies faithfuls – and yes, peanut butter pretzel pillows do count as pantry essentials

Peter Duncan • It was a holiday job at Reuben’s in Franschhoek when he was 15 that first got the La Colombe junior sous chef hooked on life in a restaurant kitchen

The inside scoop • After sampling the signature chicken liver parfait at Farro in Joburg, we are obsessed, frankly. Here’s why the restaurant will never be able to take it off the menu

The Marabi Club • Joburg’s coolest underground club has been ringing the changes over the past year. We caught up with head chef Katlego Mlambo – recent winner of the Eat Out Nederburg Rising Star award – to find out more

Chow tunes • While a badly curated playlist can ruin your appetite, a well-considered one can add another dimension to your meal. We delve into the discographies of local restaurants that have nailed the formula

Can of the best? • In case you missed the memo, a growing number of craft distillers, brewers and even winemakers are ditching glass bottles in favour of artfully designed aluminium cans. Here’s why some are talking about it as a revolution

Learn to speak wine • If you want to stop winging it and sound like you know what you’re drinking, these are the basic terms you need to know

HOW TO STORE LEFTOVER WINE • If for some crazy reason you have a half bottle to save for tomorrow night, here are three points to remember

The Taste case • Cape Wine Master Allan Mullins chooses six wines...