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FORAGE
C RISPY-
FRII ED, SPICY

OAST
C HICKEN

TOP- SHELF
PASSTAS
B
M ARROW
SALAD

Sa l te d c r
i s py p o r k w it h f ra g
ra nt pe pp
n sa u e rco r
c
e (pa
23) ge

THE CUTEST
LITTLE CAFÉ
IN TOWN
P. 66

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MARCH 2020
CONTENTS
● FEATURES ●
SEASON TO TASTE
Salt and pepper – the
most basic ingredients in
your pantry – can literally
transform the way you cook.
And Abigail Donnelly can
prove it. 16
USE IT OR LOSE IT
Your cheeseboard scraps,
half-empty jars and the last
veg in the drawer all get
a new lease of life thanks
to Abigail Donnelly’s genius
use-up recipes. 58
SUPER, MAN
What Arthur’s Mini Super
in Sea Point lacks in size,
it makes up for in attitude
and the kind of comfort
food that deserves a cult
following. Pass the beignets,
dude. 66
CULTURE TRIP
Head straight to the dairy
aisle if you’re in the mood
for buttermilk fried chicken
with an amasi slaw waffle,
followed by baked
yoghurt brûlée. 74
IT’S ONLY NATURAL
Ramp up your plant-based
repertoire with SA cook
Sarah Graham’s new book,
Super Natural. Step aside,
butter chicken, there’s
butternut-and-chickpea
korma on the menu. 82
THE FREEZER DIARIES
Mogau Seshoene keeps
a freezer stash of pastry,
veggies, fruit and fish,
so she’s never at a loss for
what to cook. Cheesy potato
rösti bake sound good?
We thought so. 88
PASS THE PASTA?
Gnocchi with Romesco
sauce and grated hazelnuts,
baked rigatoni with ricotta,
shallots and spinach, or tuna
and tomato orecchiette?
Your pantry favourites,
you decide. 94
HIGHS IN LAOS
Make rice noodles from
scratch, sample the finest
larb and snack on a variety
of insects in the Southeast
Asian country of Laos. 100
WHAT TO EAT?
Smash supper-time
stress with our instantly
shoppable meal planner.
Designed to get you from
Monday to Sunday, these
easy crowd-pleasers will
change the way you eat
at home. 109
TASTE MARCH 2020 5
 ● TABLE TALK ●

27 Trend: Artful plating
28 3 ways with: buttermilk
31 Chief copy editor's
choice: what’s in Lynda
Ingham-Brown’s trolley?
32 Bubbling under:
Peter Duncan, La Colombe
junior sous chef
33 Origin story:
Farro’s chicken liver parfait
34 Spotlight on:
The Marabi Club
36 Now playing:
Restaurant soundtracks
38 Drinks: Artistic cans
40 Wine: 9 words to help
you talk, shop and drink
like the experts
42 The Taste case:
Allan Mullins’ selection
of six Woolies wines that
will age gracefully
46 Scene Stealer:
New Durban eateries to add
to the food nerd itinerary
COVER PHOTOGRAPH MYBURGH DU PLESSIS PRODUCTION ABIGAIL DONNELLY FOOD ASSISTANT BIANCA STRYDOM
14 Subscribe to TASTE and you
could win one of five bottles page 90, 92
of Lancôme Idôle eau de
parfum worth R1 350
123 Shopping list: All the page 64
ingredients you need to make page 62
page 94
the recipes in this issue page 64
128 Subscribe to TASTETube
(on YouTube) and watch us
make cinnamon-dusted fried
milk tart with caramel sauce. page 66
Yes, we did
● COLUMNS ●
54 TASTES THAT BIND
Sam Woulidge raids her
pantry to make a timeless
favourite pasta that takes
her back
56 TASTES LIKE MORE
Radio 702’s Refiloe
Mpakanyane says the
kindness of strangers (and
a brave palate), helped her
to feel at home in China

● REGULARS ●

8 Editor’s letter
10 Our winning reader
receives a R500 Woolies
gift card, plus a Whitley
Neill gin hamper
12 Visit taste.co.za for
a round-up of our
cheesiest recipes ever

6
 E D I TO R 'S LET TER
My life’s savings
WHAT IS ALWAYS
in your fridge? We often ask this
question in interviews with chefs,
TV cooks and other food aficionados,
but I’m not sure I’d want to answer
it myself. It’s not pretty, my fridge.
For starters, there are always at
least half a dozen plastic containers
(the shame). These do not contain
the carefully portioned results of
a weekend spent cooking big batches
of hearty family favourites while
wearing a Skinny LaMinx apron and
humming “La Vie en Rose”. No.
They contain things like the remains
of a Woolies’ free-range rotisserie
chicken, steamed broccoli for the
Cherub, a tub of mystery salsa
and, inexplicably, an assortment
of half-used lemons.
Some shelves are functional – there’s
always deli meat for the Salad Dodger
(for obvious reasons), soya milk for the
wannabe vegan, home-made rooibos
iced tea, and a wide selection of hot
sauces and mustards.
The jar shelf is a low point, which
is why I positioned it above eye level.
There is usually something home-
made that should be put out of its
misery – pickled cucumbers left over
from the Christmas gravadlax for
example; there is always at least one
almost full jar of olives from a random
farm stall and an assortment of half-
empty jars of condiments acquired
while travelling or given as gifts.
The latter are the kind of ingredients
I just cannot bear to either finish or
throw away. Seascape strawberry-and-
geranium jam from California.
Ottolenghi’s favourite rose harissa
8 TASTE MARCH 2020
from London. Plum sauce from
Momofuku Ssam bar in New York.
All past their best-before date. Sob.
This particular problem, involving
exotic food items smuggled bravely
through customs by friends, relatives
and myself, extends to my pantry.
And here, the problem is even more
severe. This is largely because I can
never imagine an occasion special
enough, or guests so deserving, that
I can justify using up the aged balsamic
“pearls” bought for me at Borough
Market by my knowing stepsons,
“There is
usually a jar
of something
home-made
that should
be put out It’s a daunting task, using what
of its misery” you have on hand, especially when
heirloom tomatoes are in season, but
this is the year I’m going to master it.
And you can too. All it needs is a bit
or the artisanal trofie pasta my mother of planning, some inspiration and
brought me from Italy, or the rose jam you could clear your fridge, save
from the Grand Bazaar in Istanbul that money, reduce waste and expand
I had planned to use for rice pudding, your repertoire.
but which I am more afraid to open Check off what you have and
with each passing year. what you need (see p. 123), make a
So, they languish in my pantry, wishlist of dishes guaranteed to please
which seems designed for the purpose the masses – Abi’s jammy roast chicken
of hoarding, with glass shelves and (p. 62), Mogau’s potato rösti bake
spice drawers and a helpful surface for (p. 90), Jax’s green fusilli (p. 96) – and
grinding novelty coffee beans bought start cooking. If you play your cards
on a whim from a distant roastery. right you might even have time to
Why am I subjecting you to this whip up Hannah’s amasi bundt cake
inventory of my fridge and pantry? (p. 78) on the weekend, right?
(I’m leaving the freezer out of this. Right.
It’s better that way.) Because this is the
decade of change! This is the year I am
going to recon my salt collection and
cook something that requires a pinch
of Pinot Noir finishing salt from the
Follow m
me on Instagram
Napa Valley. Just don’t ask me what.
@KateW
@ WilsonZA
You never drink a single malt
unless it’s a special occasion.
Why not?
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EDITORINCHIEF Kate Wilson EXECUTIVE TEAM

“Cannellini beans!
They’re great for
bulking up a veggie
curry, and add
creaminess
to meaty sauces.”
– Katharine Pope
“Taters! Spuds! COMMERCIAL PROJECTS EDITOR Jeanne Calitz
Love them
roasted, mashed,
cut into crispy
home-made chips, CONTRIBUTING FOOD EDITOR Hannah Lewry
squashed open MULTIMEDIA FOOD STYLIST Jacqueline Burgess
with a generous
amount of butter
and seasoning…
Such a versatile
ingredient. This
year I’m going to
try my hand at
making my own
gnocchi – Abi’s
burnt butter and
sage pan-fried
gnocchi with
Parmesan is calling +27 21 417 1156 yvette.samaai@newmedia.co.za
my name.”
– Liesl Nicholson
“Canned tomatoes. Managing Director: Aileen Lamb
FOOD DIRECTOR Abigail Donnelly Commercial Director: Maria Tiganis
They’re the ultimate
abigail.donnelly@newmedia.co.za Brand Strategy Director: Andrew Nunneley
pantry superstar
GROUP MANAGING EDITOR Liesl Nicholson Chief Financial Officer: Venette Malone
and the starting
Head of HR: Camillah West
liesl.nicholson@newmedia.co.za point for so many
CEO Media24: Ishmet Davidson
ART DIRECTOR Alistair Fester of my go-to recipes
SENIOR CONTENT EDITOR Michelle Coburn
– butter chicken, Repro by: New Media
Bolognese, chilli con Printed by: Novus Print
michelle.coburn@newmedia.co.za carne, shakshuka
CHIEF COPY EDITOR Lynda Ingham-Brown … If you’ve got
ASSOCIATE EDITOR Katharine Pope a can of tomatoes
in the cupboard,
you’re halfway to
ACTING ONLINE EDITOR Jess Spiro
a cooked meal.”
JUNIOR DESIGNER Rugshaana Abrahams – Jeanne Calitz
Published on behalf of Woolworths
by New Media,
a division of Media24 (Pty) Ltd
WINE CONSULTANT Allan Mullins New Media House,
CONSULTING DIETICIAN Mariza van Zyl 19 Bree Street, Cape Town
“Red wine vinegar. PO Box 440, Green Point, Cape Town, 8051
It’s way better than Telephone: +27 (21) 417 1111
WOOLWORTHS EDITORIAL BOARD balsamic in a simple newmedia.co.za
Head of Brand Communications: Elizka Ferreira vinaigrette. Keep
Editorial Lead: Raphaella Frame-Tolmie the fancy balsamic
for finishing soups
Brand Manager Foods: Hieba Solomon
and sauces, or to
serve with cheese
ADVERTISING & MARKETING or dessert – reduce
Business Manager: Yvette Samaai it to a syrup and
serve with vanilla
ice cream.” – Lynda 28 830
Key Account Manager: Tharien Nel July–Sept 2019
Ingham-Brown
+27 21 417 5168 tharien.nel@newmedia.co.za
Printed by , a division of Novus Holdings

FEEDBACK Email taste@newmedia.co.za, tweet @WWTaste, or visit facebook.com/wwTASTE.

WINNING READER
I would like to thank you all for the How to enter Try a recipe from a
Christmas 2019 issue. I have bought recent TASTE magazine and tell us how
every issue of TASTE since it first came it went! Email us with a progress report
at taste@newmedia.co.za, post a
out and this Christmas made it the best photo on the TASTE Recipe Club group
ever. I went no further than page 34. From on Facebook, or on Instagram using
the prawn cocktail starter to the stuffed the hashtag #icookedwwtaste.
sirloin on the bone with the cauliflower
and pine-nut salad, the Brussels sprouts,
anchovy-and-Parmesan salad (see far
right), to duck fat potatoes (not in this
issue). Dessert was the cherry tart and
Woolworths vanilla ice cream – I forgot
to take a photo of the cherry tart (I think
it was eaten too quickly)! I have posted This gin was created by Johnny Neill, who was
photos on the TASTE Recipe Club group Inspired by his family's sense of adventure. He
on Facebook. – Debbie Nortje strove to create a tribute to his English heritage,
and a homage to the beauty of his wife’s African
DEBBIE WINS A BOTTLE OF * Woolworths products featured are subject to availability and
homeland. The result is Whitley Neill handcrafted
WHITLEY NEILL ORIGINAL GIN, may not be available at all stores. All prices include VAT and

SIX BOTTLES OF LAMB & WATT

dry gin; a distinctive gin that blends classic gin were correct at the time of going to press. Offers available
while stocks last. Not all products and ingredients featured
TONIC AND TWO GLASSES botanicals with exotic African botanicals to are available from Woolworths. While all precautions have
WORTH R600, PLUS A R500 create a flavour as unique as its heritage. been taken to ensure the accuracy of information, neither the
publisher and editor, nor New Media, can be held liable for any
WOOLWORTHS GIFT CARD. inaccuracies, injuries or damages that may arise.

10 TASTE MARCH 2020

 taste.co.za
What's happening online? @WWTaste

CHEESE DREAMS
From next-level toasties to Abigail’s famous mac and cheese, we’ve rounded
up our cheesiest recipes ever. Things are about to get oozy!

FREEZE!
Mogau Seshoene – a.k.a. The Lazy
Makoti – is back on TASTETube
making ingenious dishes using
her freezer stash. Puff pastry
Hertzoggies and steamed
dombolo with frozen sweetcorn,
anyone? Low effort, high reward!

PHOTOGRAPHS SAMANTHA VAN NISPEN, LINSEN LOOTS, JAN RAS, TOBY MURPHY PRODUCTION ABIGAIL DONNELLY,
HANNAH LEWRY FOOD ASSISTANTS MARCELLE VAN ROOYEN, JACQUELINE BURGESS, CAMILLA REINHOLD

JOIN THE CLUB

How beautiful is this cherry tart (right)?
It’s made by TASTE reader Samantha
van Nispen, who shared her version WIN GIN!
of Abi’s tart from the December issue. One lucky TASTE reader will win a
Have you cooked something from your hamper from Wixworth Gin worth
TASTE mag? Share your masterpiece on R3 300, including a picnic basket,
the TASTE Recipe Club on Facebook. blanket, boules set, box set of gin,
Head to facebook.com/groups/ and Wixworth branded crystal
TASTECommunity to join. glasses. Visit taste.co.za to enter.

ASK QUESTIONS AND SHARE YOUR ADVICE AT TASTE.CO.ZA/COMMUNITY-QUESTIONS.

12 TASTE MARCH 2020

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14 TASTE MARCH 2020

 SA LT A N D PE PPE R

SZECHUAN WOK PHOTOGRAPHS

MYBURGH
BEEF WITH
DU PLESSIS
SALTED LIME
RECIPES AND
CUCUMBER PRODUCTION
ABIGAIL DONNELLY
FOOD ASSISTANT
BIANCA STRYDOM

16 TASTE MARCH 2020

 SA LT A N D PE PPER

SEASON

TO SALTED LEMON
CURD GALETTES
R19 PER SERVING

TA ST E

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
17
 SA LT A N D PE PPE R

SALTED CRISPY PORK WITH

FRAGRANT PEPPER SAUCE
R41 PER SERVING

My secret to crispy crackling is lots of kosher salt

18 TASTE MARCH 2020

 y g
y

PEPPER-AND-ONION
SALT-SMASHED
PEA PASTA
R50 PER SERVING

TASTE MARCH 2020 19

 SA LT A N D PE PPE R

This dish was i p red

by
y one of my y fa rite
chefs,, Giles Ed rds
from La Tête

SALTED HAKE,
RADISH AND CAPER-
MAYO SALAD
R44 PER SERVING

20 TASTE MARCH 2020

 Hawaiian black salt

Himalayan pink salt

Blue salt

Masterstock tomato salt

Oryx coarse salt

Masterstock hibiscus salt

Terre Exotique viking salt

Indian black salt

Oryx smoked desert salt

Table salt

Oryx coarse smoked salt Masterstock

Cape floral salt

TASTE MARCH 2020 21

 SA LT A N D PE PPE R

White peppercorns
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)

BLACK, GREEN AND

WHITE PEPPERCORNS
The most widely traded
spice in the world
Black peppercorns
originally comes from
Kerala in south India.
Black peppercorns are
the cooked, dried unripe
fruit of the pepper plant,
Green peppercorns green peppercorns are the
dried, unripe fruit of the
Pink peppercorns same flowering vine, while
white pepper comes from
the ripe seeds. Always
grind whole peppercorns
just before serving
food (salad or steak, for
example). Or add whole to
sauces, marinades, soups
and stocks at the start of
the cooking process to
add gentle flavour.

PINK PEPPERCORNS
These dried berries of
the Peruvian pepper and
Brazilian pepper trees
have a sweet-peppery
flavour that works well in
pickling liquids, flavoured
butters, as a garnish for
Wild Voatsiperifery a gin and tonic, or with
peppercorns dark chocolate.

SZECHUAN
PEPPERCORNS
Produced in China’s
Szechaun province,
Szechuan peppercorns these aren’t as pungent
as black pepper and have
Mixed peppercorns hints of lemon. Add to
Asian stir-fries or Chinese-
inspired broths for
noodles or dumplings.

Ground black pepper

22 TASTE MARCH 2020

 SA LT A N D PE PPER
SZECHUAN WOK BEEF 1 Place the lemon juice and sugar in a
WITH SALTED LIME saucepan and bring to the boil. Reduce
CUCUMBER the heat and simmer for 5 minutes. Whisk
“Use chicken or pork fillet instead of beef in the butter and salt until melted. Allow
fillet if you prefer.” to cool for 5 minutes. Return to the heat.
2 Whisk in the egg yolks one at a time.
Serves 4 Cook over a gentle heat until thickened.
EASY 3 Heat a medium-sized pan and sprinkle
Preparation: 20 minutes, plus 1 hour’s in a little sugar. It will caramelise quickly.
marinating time Add a pancake and heat through on
Cooking: 10–15 minutes the one side. Fill with a dollop of curd
and fold over or fold in all sides to form
cucumber 1, cut into pieces a square. Repeat with the remaining
salt 1 t pancakes.
rice vinegar 1 cup Cook’s note: When making the curd,
lime juice 4 T keep the heat low so you don’t end up
beef fillet 400 g, cut into 3 cm cubes with scrambled eggs.
Szechuan peppercorns 1 T, crushed WINE: Woolworths La Motte Shiraz
sunflower oil 2 T Grenache 2017
oyster sauce ½ cup
sesame seeds 2 T, toasted SALTED CRISPY PORK
jasmine rice, for serving WITH FRAGRANT
PEPPER SAUCE
1 To make the cucumber, mix it with “My secret to crispy crackling is lots of kosher
the salt, vinegar and lime juice. Leave to salt. Another tip: use Woolies’ frozen mashed
marinate for 1 hour or even overnight. potato if you don’t feel like peeling and
2 Mix the beef, peppercorns, oil and boiling spuds for this recipe. Stir in water or
oyster sauce. Heat a large pan and stir- milk and pop it in the microwave to cook.
fry the meat in batches until cooked to It’s so easy, and really good with the pork. ”
your liking. 3 Serve the beef with the
cucumber, toasted sesame seeds and Serves 4
jasmine rice. EASY
CARB-CONSCIOUS, FAT-CONSCIOUS, GREAT VALUE
DAIRY-FREE Preparation: 30 minutes
WINE: Woolworths La Motte Shiraz Cooking: 2 hours
Grenache 2017
pork belly 500 g
SALTED LEMON sea salt 1 T
CURD GALETTES mashed potatoes, for serving
“If you have leftover lemon curd, store it red butter lettuce, to garnish
in a jar in the fridge to eat with coconut
yoghurt or the meringues you should make For the pepper sauce:
with the egg whites leftover from this recipe. butter 2 T
Prefer granadilla curd? Substitute the lemon garlic 2 cloves, crushed
juice with the pulp of 4 granadillas.” brandy 2 T (optional)
cream 1 cup
Serves 6 beef stock ¼ cup
EASY green peppercorns in brine 2 T, drained
GREAT VALUE mixed peppercorns ½ t, ground
Preparation: 30 minutes
Cooking: 30 minutes 1 Preheat the oven to 160°C. Place the
pork on a roasting tray and carefully score
lemon juice 2 cups the rind using a sharp knife. Rub with the
sugar 100 g, plus 2 T for frying sea salt. 2 Roast for 2 hours, or until soft
butter 125 g and the rind is puffed up and crackly.
Maldon salt 1 t 3 To make the pepper sauce, heat the
free-range egg yolks 6 butter and the garlic in a pan. Add the
Woolworths frozen pancakes 6 brandy if using and cook for 1 minute.
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.
BLUE SALT Harvested from a salt
lake in Iran, it’s perfect for fish and
tomato dishes.
FLEUR DE SEL Translated as “flower
of salt”, its delicate flakes are harvested
from sea salt beds in France. Use as
a finishing salt with meat, eggs,
chocolate and caramel.
HAWAIIAN BLACK SALT These
crystals from the Pacific Ocean contain
activated coconut shell charcoal. Use
it to season steak and Indian dishes.
HIMALAYAN PINK SALT
A rock salt with a subtle earthy flavour
that can be used before, during and
after cooking.
KOSHER SALT A coarse cooking
salt traditionally used in the koshering
process. You can easily substitute coarse
sea salt. Use it to salt pork fat or a whole
chicken before roasting.
MALDON SALT A premium gourmet
sea salt from the south-east coast of
England with soft, crunchy flakes. Use
it to finish sweet and savoury dishes.
TABLE SALT A refined, granular
salt for everyday cooking. It is fine and
dense, making it more salty than the
same quantity of coarse salt, so be
careful not to oversalt.
I use gas to flambé the brandy by tilting
the pan towards the flame. Add the
remaining ingredients and simmer for
5 minutes. 4 To serve, slice the pork and
serve with the sauce and potatoes.
WHEAT- AND GLUTEN-FREE
WINE: Woolworths Ken Forrester
SGM 2018
PEPPER-AND-ONION
SALT-SMASHED PEA PASTA
“This is my new flavour-packed favourite
TASTE MARCH 2020 23

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
MEAT AND POULTRY Pre-salting
meat well in advance allows time for the
salt to do its work. Contrary to popular
myth, you will end up with a moist and
tender (not tough!) result. The larger the
cut of meat, the earlier you should salt it
– shortrib, thick steak or a whole chicken
can be salted the day before cooking
and refrigerated.
SEAFOOD Fish can be salted
15–30 minutes before cooking, while
other seafood should be salted at
the time of cooking to prevent it
from turning rubbery.
VEGETABLES AND LEGUMES
Salt veggies before roasting them with
olive oil, and generously salt water for
boiling and blanching before you add
the vegetables. “Season your cooking
water until it’s as salty as the sea,” says
Samin Nosrat in her book Salt, Fat, Acid,
Heat. “You might flinch but remember,
most of the salt ends up going down
the drain. The goal is to create a salty
enough environment to allow the salt
to diffuse throughout the ingredient.”
Well-seasoned water helps veggies
retain their minerals and sugars, while
enhancing flavour and colour.
Adapted from Salt, Fat, Acid, Heat
by Samin Nosrat (Canongate, 2017)
for meat-free Mondays. The sweetness of
the peas is perfectly balanced by the onion
salt and white pepper, and the sharp, salty
pecorino adds something special.”
Serves 4
EASY
GREAT VALUE
Preparation: 15 minutes
Cooking: 15 minutes
butter 125 g
baby leeks 2, finely chopped
garlic 2 cloves, finely chopped
onion salt 1 t
ground white pepper ½ t
24 TASTE MARCH 2020
SA LT A N D PE PPE R
frozen or fresh peas 200 g
fresh tagliatelle 400 g, cooked al dente
pecorino 100 g, grated, for serving
herb salad, for serving
1 Melt the butter in a large pan over
a medium heat, add the leeks and cook
until soft. Add the garlic, onion salt,
pepper and peas. Cook for 3 minutes,
stirring occasionally. 2 Gently mash the
peas in the pan using a potato masher.
Toss in the pasta and cheese. Serve with
a herb salad dressed in lemon juice and
extra virgin olive oil.
MEAT-FREE
WINE: Springfield Wild Yeast
Chardonnay 2017
SALTED HAKE, RADISH
AND CAPER MAYO SALAD
“Brining hake before you cook it firms up the
flesh, adding flavour and keeping it moist.”
Serves 4
EASY
GREAT VALUE
Preparation: 20 minutes, plus 1 hour’s
chilling time
Cooking: 5 minutes
hake 4 thick fillets
water 2 cups
salt 2 T
garlic 1 clove
capers 8
smoked salt ¼ t
free-range eggs 2
sunflower oil ½ cup
lemon 1, juiced
parsley, a handful, coarsely chopped
radishes 8, quartered
1 Place the hake, water and salt in a
bowl and chill for an hour. 2 To make the
caper mayo, crush the garlic, capers and
smoked salt using a mortar and pestle
until smooth. 3 Add the eggs if the mortar
is large, or transfer to a bigger bowl.
Drizzle in the oil from a height while
whisking until thick mayo. Add the lemon
juice and parsley. Season with more salt if
necessary. 4 Drain the fish and steam for
5 minutes, then allow to cool. Flake the
fish and toss with the radishes and mayo.
CARB-CONSCIOUS, DAIRY-FREE,
WHEAT- AND GLUTEN-FREE
WINE: Woolworths Marras Chenin
Blanc 2018
SALTY PRETZEL CHOC-
CHUNK SHORTBREAD
“This shortbread was inspired by some
delicious biscuits that our ed, Kate,
brought back from a trip to New York.
The combo of salty pretzels with dark
chocolate is insane!”
Makes 10 to 12
EASY
GREAT VALUE
Preparation: 30 minutes,
plus 1 hour’s chilling time
Baking: 20 minutes
Woolworths salted pretzel snack
150 g (1½ packets)
butter 250 g, softened
icing sugar 120 g
flour 220 g, plus extra for rolling
(if making squares)
dark chocolate 110 g, broken into squares
1 Blend the pretzels in batches until they
are the texture of flour. Place in a large
bowl. 2 Add the butter, icing sugar and
flour and mix until smooth. Shape the
dough into balls and place on a greased
or lined baking tray. Flatten slightly using
the back of a teaspoon. Chill for 1 hour
until firm. 3 Preheat the oven to 160°C.
Place a square of chocolate into the
middle of each piece of dough. Bake for
20 minutes. Allow to cool before serving.
Cook’s note: If you prefer to make
squares, carefully roll out the dough on a
floured surface. Cut into squares and bake.
SALT SELLERS
Looking for interesting salts? Try these suppliers
in addition to your local Woolies store
BALENI SALT is harvested in Limpopo
according to Tsonga tradition. baleni.co.za
KHOISAN SALT comes from the brine
of an underground seawater lake.
khoisansalt.co.za
MASTERSTOCK makes salts flavoured
with herbs and flowers. masterstock.co.za
ORYX DESERT SALT is harvested in the
Kalahari. oryxdesertsalt.co.za
THE REALLY INTERESTING FOOD
COMPANY stocks salts from around the
world. thereallyinterestingfoodcompany.com
 SA LT A N D PE PPER

“The combo of salty

pretzels with dark
chocolate is insane!”

SALTY
PRETZEL
CHOC-CHUNK
SHORTBREAD
R13 PER
SERVING

TASTE MARCH 2020 25

 A D V E R T I S I N G P R O M O T I O N

Bored with your weeknight dinner routine and

not in the mood for cooking? Woolies’ new
quick to heat or cook seafood products will be
right up your alley – choose between flavourful
panko-coated calamari, mini snoek fish cakes,
or the new crumbed hake schnitzels. Add some
tartare sauce and sweet potato fries, or pair
them with a light, vibrant salad. Whatever you
choose, you’ve got the makings of an easy,
delicious dinner solution that’s bound to satisfy
the whole family. woolworths.co.za

PHOTOGRAPH JAN RAS PRODUCTION ALETTA LINTVELT FOOD ASSISTANT GAIL DAMON
180° C F
OR
OVEN AT

6-8M

INU
TES

Ready to eat

M I N I SNOEK
FIS H CAKES
12 Pieces
with fresh parsley
lemon spices & coated
in a crispy crumb
BEST SERVED HOT

KEEP REFRIGERATED

SERVING SUGGESTIONS: Serve the prepared calamari strips and hake schnitzels with a fresh papaya salad. To make the
salad, combine 1 thinly sliced green papaya, 2 carrots shaved into ribbons, 1 cup sliced cabbage, 1 cup sprouts, with 1/2 cup
each coriander and mint. For the dressing, combine 1/4 cup fresh lime juice, 2 sliced red chillies, 2 diced cloves garlic, 4 T fish
sauce, 1 T coconut sugar and a handful chopped cashew nuts. Serves 2
 EAT THIS, DRINK THAT,
BUY THESE. RIGHT NOW.
E GESTALTEN 2019
PHOTOGRAPH PER ANDERS JOERGENSEN, STORY ON A PLATE,

H I G H LY C U LT U R E D
It’s true: simplicity is the ultimate sophistication. Exhibit A, this plate of glossy spring onions on a bright-
white pool of horseradish-spiked buttermilk by ex-Noma chef Claus Hendriksen of Michelin-starred Danish
restaurant Dragsholm Slot. Proof that, armed with this humble fridge staple and a vivid imagination, you
really can do anything. Find the backstory on this and other knock-out plates from the likes of Noma and
SA’s very own Babel in Story on a Plate – The Delicate Art of Plating (R1 029, gestalten) at good bookstores.
And turn the page for more buttermilk inspo.

TASTE MARCH 2020 27

 TA B L E TALK

3 WAYS WITH

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

Buttermilk jelly with

sticky strawberries
Place 400 g cubed strawberries in a small,
heavy-based saucepan. Add 100 g caster sugar
and ½ cup water and place over a low heat.
Stir until the sugar has dissolved, then simmer
until the strawberries have softened and
formed a sticky sauce. Remove from the heat,
cool and add the juice of 1 lemon. To make
the buttermilk jelly, soften 9 gelatine leaves
in water, then squeeze out the excess liquid.
Heat 1½ cups milk and 1 split vanilla pod until

PHOTOGRAPH SADIQAH ASSUR-ISMAIL PRODUCTION HANNAH LEWRY FOOD ASSISTANT BIANCA STRYDOM
just simmering, then remove from the heat.
Remove the vanilla pod. Add 115 g caster
sugar, stirring until it dissolves, then whisk in
the gelatine. Stir through 1½ cups buttermilk
and pour the mixture into 4–6 lightly oiled
moulds. Chill for at least 6 hours or until set.
Unmould just before serving and drizzle with
the strawberries. Serves 8.

Onion bhajis with

buttermilk dipping sauce
Heat 2 cups sunflower oil in a saucepan. Mix
120 g cake flour, 2 T garam masala, 1 T turmeric
and salt to taste. Add 1 cup buttermilk and mix
to combine. Slice 2 large onions into rings, then
in half. Coat in the batter and deep-fry in the
oil until golden. Drain on kitchen paper.
To make the buttermilk sauce, mix 1 cup
buttermilk with ½ cup mango chutney.
Serve with the bhajis. Serves 4

Buttermilk-soaked
oats with berries
Mix 180 g raw rolled oats with 4 cups
buttermilk. Cover and chill for 2 hours. Just
before serving, grate 2 green or red apples and
squeeze over some lemon juice to prevent
them from turning brown. Spoon the soaked
oats into bowls and top with the apple, 80 g
blueberries and 50 g toasted flaked almonds.
Pour over a little buttermilk and serve. Serves 4

Find more buttermilk recipes at taste.co.za.

28 TASTE MARCH 2020

 THE SEA AT ITS MOST

MEDITERRANEAN

Experience the romance and sophistication of the Western Mediterranean. From the historic treasures
of Italy to the picturesque coastal towns of France, from the cultural and culinary vibrancy of Spain
to the ancient wonders of Malta, explore the cradle of western civilisation. And between ports, discover
the ship’s elegant restaurants, stylish bars and chic boutiques, on a trip to remember.

CARBON NEUTRAL*
*Compensation of
the fleet carbon emissions.

msccruises.co.za
A contemporary interpretation
of South African flavours.
+27 21 431 5888 | Restaurant.Reservations@oneandonlycapetown.com
oneandonlycapetown.com
 LE TAL K

HIEF COPY EDITOR’S CHOICE

you go snooping
rough TASTE chie
copy editor Lynda
In am-Brown’s groce
oard, you’re
guaranteed to find
RED WINE V INEGA
ese Woolies faithfuls –
“I find red wine vinega yes, peanut butter
much less acidi than etzel pillows do count
balsamic in a vi igrette. pantry essentia
If you do a little research,
you’ll find this is t
vinegar you sho e
using in a dressi g.”
R22.99 for 250 m

his pasta is bronze-die

t, which means that its
rface is slightly ro her
than other pasta, allowi
uces to cling to it more
dently. It’s also great in
tuna salad.” R27.99
PHOTOGRAPHS SADIQAH ASSUR-ISMAIL PRODUCTION HANNAH LEWRY FOOD ASSISTANT BIANCA STRYDOM

PITTED GREE
OLIVES WITH C ILLI

“I’ve fallen hard fo or

ARB CLEVER SEEDED CR NUT
these deliciously ump
TTER-FILLED
green olives, whicch are
“These are reall ETZEL
bathed in olive oi
delicious, very seedy PIL
little chilli. I keep a stash
with a hint of salt. My
handy for adding to
husband is gluten- “I caannot get
salads and pasta dishes.”
intolerant so they’re enou of these –
R33.99 for 70 g
perfect for him. I don’t bu the big
They’re made packet becau
with seeds and I’ll l at
psyllium husk, once! Salt pretzel
not wheat.” pilloows filled with
R42.99 peaanut butter –
who can sa no?”
R 4.99 for 50
R36 6.99 for 150 g

TASTE MARCH 2020 31

 TA B L E TALK
BUBBLING UNDER
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
Peter Duncan
I grew up in the small Western
Cape town of Saron. Both my
parents worked during the day, so my
grandmother did most of the cooking.
One of my best things was coming home
after a day of playing cricket or rugby and
finding her waiting with a plate of home-
cooked food.
Sunday lunch was a big thing.
Gran would be up at 5:30 am to cook
because church was at 10 and the food
had to be done so it could be kept in the
warming drawer. Roast potatoes and
chicken, braaitjoppies, cauliflower and
broccoli with béchamel … still
my favourite kind of food.
32 TASTE MARCH 2020
At 15, I got a holiday
job working in the
kitchen at Reuben’s
in Franschhoek. I ended
up helping Reuben’s mom,
Sylvia, make the staff meals.
I was riveted by the energy
in the kitchen: seeing the
level of discipline, the respect
everyone had for the head
chef, how orders got called
and everyone responded,
“Oui!”. I wanted more
of that excitement.
After school, I enrolled
at the Private Hotel
School in Franschhoek.
Orientation day was on a
Monday and I arrived on the
Tuesday, only to be told that,
because I was late, I wouldn’t
be accepted and could only
enrol again in six months.
I was devastated. I managed
to get a meeting with the
academic director, Susina
Jooste, who asked me if I’d
like to work in a restaurant.
I said yes immediately, so
she arranged an interview with chef
Constantijn Hahndiek, who was at Cafe
BonBon at the time. I started the next day.
In the six months I spent
there, chef Constantijn drew up
a weekly test, quizzing me on terms
like brunoise and julienne. He made it
his work to teach me everything before
I left and, by the time I went to chef school,
I knew exactly what was going on. He
really helped me to get where I am today.
After my studies, I found a job
at Le Quartier Français under
chef Margot Janse. I remember
one day I was plating two bowls of cold
beetroot soup and she asked me, “How
long for the soup?”. Without thinking,
I answered, “Ten seconds, chef.” She
came and stood next to me and started
counting down, “Ten, nine, eight…”
I managed to make it in time and when
I sent out the dish, Margot just looked
at me and smiled. That made my day.
When Margot’s The Tasting
Room closed, Scot Kirton of
La Colombe opened La Petite
Colombe on the premises in 2016 –
the same year he won chef of the year
at the Eat Out awards. Chef James Gaag
interviewed me and I told him, “I’m
staying with you guys.” I ended up
working there for two years, working
my way up to junior sous chef, until
I moved to La Colombe in Constantia.
“If I make happy food
and I send it out in
a happy mood, that
plate will put a smile
on a guest’s face”
At La Colombe, a regular work
day starts at 8:30 am and ends
at midnight. I always try to be in the
kitchen by 8 am so I’m the first person there,
besides the head chef. This way I can steal
all the best pots and pans! While it’s still
quiet, I phone in my orders, then I look
at the prep lists for the different sections.
I’ll pick out a job from each section so
that I can take some pressure off and try
to keep the stress levels in the kitchen low.
My philosophy is if I make happy food INTERVIEW ANNETTE KLINGER PORTRAIT JAG COMMUNICATIONS
and I send it out in a happy mood, that
plate will put a smile on a guest’s face.
Winning restaurant of the year at
the 2019 Eat Out awards meant
a lot to everyone at La Colombe.
It means the world to me, at the age
of 24, to be able to say that I work
under chefs James and Scot at a restaurant
that competes worldwide. We strive
for perfection every day, but we also
try and have as much fun as possible.
Follow @chef_duncan95 and @lacolombect
on Instagram.
 TA B LE TAL K

ORIGIN STORY

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
The bread: to take it off the menu
The parfait is
always served with
the restaurant’s
PHOTOGRAPH JAN RAS

house-made
brioche. “ We
use Champagne The backstory: When
Valley flour and The parfait: husband-and-wife team Eloise
Thorntree Farm According to and Alex Windebank opened
eggs,” says Eloise. Eloise, there’s no Farro’s doors in 2018, they
smoke and mirrors,
needed something “service
just amazing
local ingredients, proof” that could be plated and
technique and served without a sweat.
a decent food “It had to be something simple
processor involved and delicious that was prepped
in achieving the and ready to go,” says Eloise.
silky consistency. “We didn’t expect the kind of
“Our parfait is very
response we had. The dish has
classic, without any
obscure additions evolved with us and now it has
or flavours. We a small cult following.”
simply deglaze
the pan with a
splash of local
brandy before we
blend everything The accompaniments:
together.” When quinces are in
season, Alex poaches
them with bay leaves,
peppercorns and lemon
zest, and serves them
alongside the parfait
to complement and
offset its richness. Out of
season, he adds a dollop
of prune purée instead.
The finishing
touches: For a
final flourish,
Alex sprinkles over
Cerebos salt flakes
or Cornish sea salt. Farro, Thrupps Illovo Centre, 204 Oxford Road,
Illovo, Sandton; tel: 071 618 4352, farro.co.za
Follow @farroillovo on Instagram.

TASTE MARCH 2020 33

 TA B L E TALK

SPOTLIGHT ON

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

I t’s been just on a year since Katlego

Mlambo left Cape Town to take over
from Vusi Ndlovu as head chef of The
Marabi Club in Joburg. Armed with endless
ideas and fresh inspiration, he jumped into
the job ready to shake things up and take
the restaurant – loved by Joburgers for
its superb food and live music – to even
greater heights.
Katlego’s inaugural year, while rewarding,
hasn’t been without its challenges. “It’s
difficult stepping in as a head chef,” he says,
“You’ve got different rules, new standards
and it can take some people a little while
to get onboard.” Tough times, however,
result in tough people and he says that
a little patience paid off. “I’ve got people
here I would go to war for; we’ve all
become like family.”
Now settled, and backed up by a
powerhouse team who share his passion
and vision, the chef is on a roll. “I’m loving
every minute of it. I truly believe that no
one else is doing what we’re doing here,
and that’s exciting.”
Originally from Joburg, Katlego spent
most of his formative years in Cape Town
where he studied and worked at some of
the country’s best restaurants, including as
executive sous chef at Luke Dale Roberts’
The Shortmarket Club and The Commissary.
But he says he’s happy to finally be back home,
surrounded by his people. Johannesburg’s
bustling energy is the perfect match for
this renegade, and he’s already established
himself as a game-changer.
“There’s a different mentality in Joburg
compared to Cape Town,” he says, in
the sense that diners are used to bigger
portions. “But I’ve stuck to my guns and
people seem to be enjoying what we’re
doing because the food speaks for itself.”
The Marabi What a dish lacks in size, it makes up for
bread course in flavour. He does miss the abundance of
specialty suppliers in the Western Cape,
though. “It can be difficult sourcing specific

34 TASTE MARCH 2020

 TA BL E TAL K

ingredients here, things such as fresh

broad beans and Jerusalem artichokes.
“It’s a challenge but it reminds me to work
with what I have.”
For Katlego, heading up The Marabi
Club is about more than just cooking great
food. He wants the restaurant to become
an ambassador for Johannesburg’s culinary
scene. “I can’t help but feel like it’s our duty
to restore the CBD to its former glory.” He
hopes to inspire smaller businesses around
them to do the same, and transform the
gritty CBD into a culinary destination.

“I’ve got people

here I would go to
war for; we’ve all
become like family”

And he’s doing this one bite at a time.

The Marabi Club is exactly what it says on
the door: a jazz club that just happens to
be set within a beautiful space, packaged
with great food. The menu is a clever mix
of local and international flavours, one
that sees humble beef tongue sitting
happily alongside kimchi prawns and
roast brinjal and amasi. When describing
his food, Katlego says, “I don’t ever want
to be comfortable, but I do need to be
reasonable. I just get up every day with the
intention of cooking the best plate of food.”
On being the 2019 recipient of the Eat
Out Nederburg Rising Star award, Katlego
says that it was an unexpected pat on the
back, a validation that he’s heading in the Clockwise from top: Katlego with chefs Lentswe Bhengu (left) and Tecla Kapinga in the kitchen; Katlego
right direction. Mlambo; the interior of The Marabi Club evokes old Johannesburg; Katlego’s African carrot dish.
“As a young black chef, and the only
nominee from Joburg, winning the award
was incredibly rewarding. When I was
younger, I didn’t see anyone who looked
like me cooking at this level, so I hope to
continue to inspire younger Katlegos to get
into the kitchen and cook.”
No chef gets into cooking for the fame
PHOTOGRAPHS JAN RAS TEXT JESS SPIRO

or fortune, and that’s no interest of his,

but Katlego is certainly enjoying the
positive exposure. “People have become so
interested in our story; they come down here
saying ‘We can’t wait to taste your food!’ ”
He’s all fired up to make his kitchen
the best in the country, and we can’t wait
to see him make it happen.

themarabiclub.com

TASTE MARCH 2020 35

 TA B L E TALK

NOW PLAYING

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

Hello Sailor Wolfgat

“Cult and slightly off-centre” is how owner Boško The genre of
Popovac describes the playlist of his Cape Town rock music that plays
‘n roll bistro. “The music ranges from blues, swing and funk at this award-winning
to punk and metal,” he says, adding that the soundtrack is Strandveld restaurant is,
influenced by a host of variables, including the time of day, the much like its chef-patron
weather and how many diners there are at a given time. This Kobus van der Merwe (who
means regulars might hear Cab Calloway and Django Reinhardt also happens to be a gifted
one day, and Billy Idol and Pixies the next. “The music one eats pianist), hard to pigeonhole.
to has to be positioned so it’s not overpowering,” he says. “You “Each morning, Kobus and I
don’t want the customer to compete with music that’s too loud look for old and new music
or up-tempo, but you also don’t want the volume so low that and whatever we like on
it doesn’t create atmosphere.” Boško also regularly leaves the the day goes on the list,”
DJing up to his staff. “I try not to force my staff to play what I says partner and consultant
want, but rather to learn and be able to read the crowd. It’s not Roelie van Heerden. “It’s a
always successful, but that’s what makes it fun: sometimes you mix of alternative, jazz, pop
get death metal for breakfast.” hellosailorbistro.co.za and classic. Absolutely no
whiny music is allowed,
and neither is anything too
unnecessarily shouty.” The
playlists are undeniably
eclectic: wistful oldies like
Roberta Flack’s “Will You
Still Love Me Tomorrow” segues into 80s anthems like Nick
Kershaw’s “Wouldn’t it be Good”, which spills over into the
dreamy electro by M83 rubbing shoulders with the feminist
rap of Peaches. wolfgat.co.za

36 TASTE MARCH 2020

 TAB LE TA LK

The House of Machines

Musician and general manager Farryl Purkiss is in charge of compiling
the playlists for this Mother City spot that chameleons from cool coffee
shop by day to hipster bar at night. “The playlists really depend on the vibe of
the specific day,” he says. “On Monday mornings, for example, I’ll generally keep
the music upbeat to get everyone motivated for the week.” The music also varies
according to the time of day, he adds. When folks start tucking into their Reubens
around midday, Farryl lines up mostly chilled tunes by the likes of Tame Impala and
Sufjan Stevens; later in the afternoon, he breaks out retro favourites by The Doors,
Nick Cave and Ernest Ranglin; by the time the first orders for old-fashioneds come
in, uptempo alternative oldies by T-Rex and Pixies set the tone. In the wee hours, it
could be anything from high-energy hip-hop such as Cypress Hill, to loud rock like
TV on the Radio. thehouseofmachines.com
Native Rebels
For owners Relebogile Kgoadi
and his partner Mmasechaba
Nonyane, the music that plays at their
Soweto-based bar and grill is as much
a part of its DNA as its gourmet burgers
and killer cocktails. “The music is carefully
selected to create a chilled space – samba,
Afro-Latin, neo-soul, bossa nova, jazz and
world music,” says Mmasechaba. “We’re
trying to give people an experience
through our music, food and location
that’s different from the norm in Soweto
restaurants, where commercial music
usually dominates.”
PHOTOGRAPH GETTYIMAGES.COM TEXT ANNETTE KLINGER

If you step into Native Rebels during

the week, you’re most likely to enjoy your
chicken wings to a backdrop of jazz and
neo-soul – think Isaac Hayes, Carl Allen and
Rodney Whitaker, and Mandisi Dyantyis
– while on the weekend you’ll be raising
your glass to more upbeat funk, pop,
electro, hip-hop and lounge. “You know
that feeling when you’re biting into a good
burger and you start nodding your head
because you’re loving the combination
of the amazing patty and Fela Kuti in the
background?” says Mmasechaba. “That’s
the vibe we’re trying to create.” native-rebels.
business.site
Tjing Tjing
This three-in-one dining destination in Cape Town’s City Bowl takes its music
very seriously. So much so that each level of the establishment – the rooftop
bar, the fine-dining kaiseki restaurant Tjing Tjing Momiji below it, and the Japanese-
streetfood inspired Tjing Tjing Torii on the ground floor – has its own curated playlist.
While the music for the rooftop bar and Torii has a strong indie-electronica bent, from
retro classics such as Kraftwerk and Lou Reed to contemporary tunes by Chromatics
and Tycho, Momiji’s soundtrack is more down-tempo. “The most important attribute
of a dinner playlist is to know its place – it should never intrude and demand
attention,” explains owner Ilze Koekemoer. “What works well in Momiji is music
that’s mostly beat-free, yet highly melodic, from genres such as dream pop and
neo-psychedelia, to synth-pop and no wave.” tjingtjing.co.za

TASTE MARCH 2020 37

 TA B L E TALK
DRINKS
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
They’re practical
Yes, glass is great, but having
your beer bottle shatter into
a thousand shards isn’t. Neither
is having your brewskies
confiscated at a music festival.
Guess what: cans are allowed
in most public spaces where
glass isn’t. When it comes to
wine, single-serving cans give
you the chance to chop and
change varietals when you
don’t want to commit to a
full bottle. Best of all, if you’re
caught short and don’t have
enough drinks in the fridge,
cans cool down much quicker
than glass bottles.
38 TASTE MARCH 2020
They’re green(er)
Aluminium cans have an
even smaller carbon footprint
than glass. “Cans are infinitely
recyclable – they’re the most
recycled packaging material in
South Africa,” says Tom Riley,
MD and founder of Tiny Keg,
a mobile canning supplier to
local craft drink producers.
“Cans are lighter, which makes
it possible to transport more
product per trip, making it
more environmentally friendly
than glass,” adds Little Wolf
owner and brewer Stefan
Wiswedel. “They also take up
less space, so are easier and
cheaper to store.”
The drink tastes
the same
Remember when cans used
to add a tinny tang to your
favourite beverage? Ancient
history, says Tom. “Cans are
now made with aluminium
and the inside is covered with
a food-grade film that doesn’t
let the liquid come into contact
with the metal,” he explains.
Jan Hofmeyr, founder and
CEO of Vinette, a new range of
single-varietal canned wines,
agrees. “Numerous consumer
tests have proven this, with
blind tastings finding no
marked differences between
wine from glass versus a can.”
Tom, who cans an array of
wine ranges, says that while
vinophiles might argue that
bold varietals benefit from the
slow introduction of oxygen
happens
that haappens with ageing
in a bottle, everyday, easy-
drinking wines keep extremelyy
well in
n canss due to the lack
of ligh
ht and oxygen.
They’re Insta ready
TEXT ANNETTE KLINGER PHOTOGRAPHS SADIQAH ASSUR-ISMAIL PRODUCTION HANNAH LEWRY FOOD ASSISTANT BIANCA STRYDOM
Do yourself a favour and check
out #canart on Instagram.
Local craft drinks producers
are falling over themselves to
collaborate with cool artists
and designers to lend their
cans some hipster cred. “The
can revolution has unleashed
creativity like we’ve never seen
before on drinks packaging,”
says Tom. “Wine, in particular,
has embraced this trend,
moving away from traditional
conservative bottle labels in
favour of designs we’re more
accustomed to seeing on craft
beer cans.”
“Do yourself
a favour and
check out
#canart on
Instagram”
Craft brewer Nial
Cook of Richmond Hill
Brewing Company, who
has collaborated with local
artists to adorn his cans with
bespoke artworks, likens can
art to limited-edition prints.
“As
As small-scale
small scale producers,
produ we
put so much effort into making
something special that we
need to do justice to it with
can art that’s equally special.”
 TA B L E TALK
WINE-TASTING 101
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
1
Bouquet
“Tropical aromas, whiffs of green
pepper and fynbos with flintiness and an
attractive minerality, complemented by
gooseberry tones and a crisp finish.”
Cue extensive eye-rolling. We’ve all
heard similar descriptions at tasting rooms
and dinner parties and wondered exactly
what those people were drinking. It’s just
a simple matter of wine in the glass, grape
on the nose, alcohol on the palate, right?
Wrong. And please hear us out – the
more wine you drink, the more you will
start to detect familiar aromas and flavours
– vanilla, tropical fruit, blackberries. And
that’s not because winemakers are secretly
adding the ingredients to their barrels or
bottles. Everything from the composition
of the soil in which the vines grow, to the
pollen from plants growing around the
vineyard – even the salty spray of sea water
at coastal farms – can be absorbed by the
grapes and subtly influence their flavour.
In the cellar, the winemaker’s decisions –
fermenting the juice in oak barrels or steel
tanks, for example – will also affect the
final product.
Wine scientists attribute the
herbaceousness of Sauvignon Blanc to
chemicals called methoxypyrazines (try
pronouncing that after a few glasses!). The
floral aromas of Gewürztraminer come
from alcohol compounds that are also
used in perfumes, and the citrus notes
of Chardonnay are linked to compounds
found in grapefruit juice. So noticing grassy,
jasmine or citrusy aromas and flavours in
your wine isn’t all that far-fetched after all.
2
Body
If you have no idea whether a wine
is light, medium or full-bodied, pay
attention to how it feels in your mouth
and when you swallow: light-bodied
40 TASTE MARCH 2020
(like skim milk), medium-bodied (similar
to 2% milk), or a lot more viscous and full-
bodied (like full-cream milk)? The alcohol
content of the wine plays a significant role
here, so a low-alcohol Riesling or Prosecco
can usually be called light-bodied,
a Pinot Noir or Cabernet Franc is likely
to be medium-bodied, and a Merlot
or Chardonnay will feel heavier, or more
full-bodied, in your mouth.
“Methoxpyrazines
(try pronouncing
that after a few
glasses!)”
3
Oak
Winemakers age their wines in
oak barrels to impart colour (the longer
a wine is oaked for, the darker it becomes)
and flavour (the vanillin compound in
the wood tastes like, you guessed it,
vanilla, which is often a characteristic of
Chardonnay). The art involved in oaking
a wine lies in judging how long to leave
it for before bottling – too much oaking
overwhelms the fruitiness of the wine
with woody flavour, much like a dish
that’s been over-seasoned.
4
Acidity
This sourness is what distinguishes
a flat wine from one that brings your taste
buds alive – in much the same way as
a glass of fresh, zingy citrus juice does.
Acidity brings all the flavours of the wine
together and makes it crisp and refreshing,
enticing you to pour another glass. When
pairing wine and food bear in mind that
acidity is balanced by salt, sweet and fat,
which is why a Blanc de Blanc sparkling
wine goes really well with a young
Camembert, or even French fries.
5 Terroir
This French word refers to the
sense of place created by a combination
of the soil in which the vines grow and
the unique climate and environment of
the vineyard. Grapes from Elgin grow and
ripen under different conditions to those
in Stellenbosch or the vineyards of the
West Coast, and the wines they become
showcase these differences.
6
Old World/
New World
Old World wines are made in countries
considered the birthplace of wine,
including France, Spain, Germany, Hungary,
Greece, Israel and Georgia, where they are
made according to age-old traditions and
strict guidelines. These wines are usually
gentler and lower in alcohol. New World
wines come from countries including Chile,
the United States, Australia and South
Africa, where the climate is warmer and
PHOTOGRAPH GETTYIMAGES.COM TEXT MICHELLE COBURN EXTRA SOURCES THE GUARDIAN; VINEPAIR.COM; WINEFOLLY.COM
winemakers are generally less restrained
in their winemaking. New World wines
tend to be more fruit forward, full-bodied
and higher in alcohol.
7
Tannins
These are what causes the drying
sensation in your mouth when you
drink wine, especially reds such as
Cabernet Sauvignon. Tannins come
from compounds found in grape seeds,
stems and skins – the longer these are
left to soak in the grape juice after
pressing (to add colour and complexity),
the higher the tannic content of the
wine and the drier your mouth will be.
Tannins are also antioxidants, so the
higher the tannins, the more you can age
the wine (see page 42 for Allan Mullins’
recommended wines for ageing).
8
Cool/warm
climate
Grapes grown in cool-climate regions
usually produce lighter bodied wines,
while warm-climate wines are generally
more full-bodied. The Cederberg, Hemel
en Aarde and Cape Agulhas are cool-
climate wine-producing areas, while
Franschhoek and the Swartland produce
warm-climate wines.

PRO ADVICE:
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
OXYGEN IS THE
FRENEMY Some short-
term oxygen exposure
does enhance wine when
you decant it or swirl the
glass to release aroma
and flavour, but extended
exposure will ruin it.
QUANTITY MATTERS
If you have half a bottle
of wine left, the other
half of the bottle contains
oxygen. Save the wine by
pouring it into a smaller
bottle (half bottles that
seal with a cork are a good
idea) or a small wine flask
that seals tightly.
REFRIGERATE Whether
you’ve transferred the
wine to a smaller vessel
or not, always put it in the
fridge, which will slow
down the effects of the
oxygen exposure and
keep your wine drinkable.
TAB LE TA L K
Corked?
Fact: if the wine
you’ve just opened
has a screw cap or
synthetic cork, it can’t
be corked. A corked
wine is one that was
sealed with a natural
cork that has tainted
the wine as a result of
fungi that create
a chemical compound
called TCA, which
ruins the wine.
If a wine smells like
wet dog or mouldy
newspaper and there’s
no hint of fruit, have
a moment of silence
and move on to
another bottle.
41
 TA B L E TALK
The Taste case
Cape Wine Master Allan Mullins chooses six wines that are ripe for
opening now and they’ll get even better with age if you store them well.
How patient do you want to be? You decide
1 6
2 4
1 Waterford
Stellenbosch Cabernet
Sauvignon 2015
Waterford Estate produces
splendid Cabs that make
waves internationally. This
one has classic aromas of
blackcurrant, cassis, blueberry,
lead pencil and woodspice,
with a finely balanced texture.
Put it away for 15 years.
R399.99
2 La Motte Pierneef
Collection Syrah
Viognier 2016
Almost all Syrah grapes for
this wine come from the cool,
vineyards of Elim, where they
42 TASTE MARCH 2020
3
ripen at a lower sugar level,
producing gentle wines with
a beguiling perfume and lower
alcohol. Viognier adds a floral
perfume to the spiciness of the
Syrah. It’ll get even better over
the next 12 years. R239.99
3 Woolworths Neil Ellis
Cabernet Sauvignon
Merlot 2018
In 1990, Neil Ellis and I set out
to blend the first Woolworths
Cabernet Sauvignon Merlot,
aiming for a wine that
combined accessibility with
longevity. The result has been
popular for three decades.
The 2018 is still predominantly
5
Cabernet Sauvignon and
Merlot with additions of
Malbec, Cabernet Franc and
Petit Verdot. Drink it in around
eight years’ time. R119.99
4 Woolworths
Signature Ken Forrester
Chenin Blanc 2018
Ken Forrester has been a
trailblazer in taking SA Chenin
Blanc from an ordinary grape
to wines that excite the most
exacting palates in the world.
It has natural high acidity and
proven propensity to age.
Ken describes our 2018
Signature blend as “lithe,
mineral, with a hint of sea salt
SCA
N
T
O
SH
OP
SNAP AND SHOP
Never used a QR code? It’s easy!
See page 114 for instructions.
and oysters, followed by ripe
melon and baked apple”. It’ll
improve for 10 years or more.
R139.99
5 Woolworths
Signature Gary
Jordan “The Signature
Red” 2017
The Jordan team and I tried
numerous blends of Cabernet
Sauvignon, Merlot and
Cabernet Franc, but it was only
when we added Petit Verdot
that we hit the jackpot with this
Bordeaux-style red. Keep it for
up to 14 years. R169.99
6 Woolworths
PHOTOGRAPH SADIQAH ASSUR-ISMAIL PRODUCTION HANNAH LEWRY FOOD ASSISTANT BIANCA STRYDOM
Paul Cluver Ferricrete
Riesling 2018
Rieslings age well due to their
high natural acidity and low
pH. This means less sulphur
dioxide has to be added in the
winemaking process, allowing
the wines to age gracefully.
This off-dry Riesling (exclusive
to Woolies) exudes lemon and
lime accents, and has a crisp
finish. Keep it for approximately
eight years. R99.99
Woolies wine
selector Allan
Mullins says wine
should be stored
at a controlled
temperature in
a cool place. Suggested ageing
times are recommendations
only and will vary according
to personal taste and storage
conditions. Find these wines at
woolworths.co.za.
 A D V E R T I S I N G P R O M O T I O N

KARA MIA!
What could be more satisfying than a roasted sweet potato, or a fragrant sweet potato curry?
If that sounds like it’s up your alley, then you’ll love Woolworths’ range of Kara sweet potatoes.
Available in three colours (deep purple, vibrant orange and white), they’re wonderfully
versatile. Roast, braai, boil, steam, mash, make a batch of spiced sweet potato fries, or even
grate them into a smashing sweet potato rösti (see recipe overleaf) – the options are endless.
Grown locally to ensure the best flavour and a velvety texture, Kara sweet potatoes are truly
a delicious addition to your kitchen. woolworths.co.za
 A D V E R T I S I N G P R O M O T I O N

KARA ORANGE SWEET POTATO coconut milk 2 x 400 g cans
AND LENTIL COCONUT CURRY tomatoes 2 x 400 g cans
Woolworths Kara orange sweet
Serves 4 potatoes 2–4, peeled and cubed
EASY lentils 1 x 400 g can, drained
GREAT VALUE and rinsed
Preparation: 20 minutes coriander 10 g, chopped, plus
Cooking: 1 hour extra to garnish
sea salt and freshly ground black
onion 1, chopped pepper, to taste
olive oil 2 T lemon 1, juiced
fresh turmeric 2 T (or 1 T ground) poppadoms, for serving
ground cumin 1 T basmati rice, for serving
fresh ginger 2 T crushed
(or 1 T ground) 1 Fry the onion in the olive oil in
a large saucepan, then add the
turmeric, cumin and ginger. Cook
for 1–2 minutes, or until fragrant.
2 Add the coconut milk and
tomatoes and bring to the
boil over a medium heat. Add
the sweet potato, lentils and
coriander, then season to taste.
3 Cover and cook for 45 minutes
to 1 hour, or until the sweet potatoes
are soft. 4 Drizzle over the lemon
juice and serve with the rice and
poppadoms. Garnish with fresh
coriander.
 OVERSIZED ONE-PAN
PHOTOGRAPH JAN RAS PRODUCTION HANNAH LEWRY FOOD ASSISTANT EMMA NKUNZANA

SWEET POTATO RÖSTI

Serves 4 to 6

EASY
GREAT VALUE
Preparation: 10 minutes
Cooking: 20 minutes

Kara sweet potatoes 6–8, washed and grated

free-range eggs 2
rosemary 2 sprigs, chopped
sea salt and freshly ground black pepper,
to taste
olive oil 2–3 T
butter 50 g
Woolworths hot-smoked salmon
300 g, for serving
crème fraîche, for serving
dill, for serving
Woolworths exotic tomatoes,
halved, for serving
lime wedges, for serving

1 Place the grated sweet potato in a clean tea

towel and squeeze to remove any excess
liquid. 2 Beat the eggs and mix with the sweet
potatoes, rosemary and seasoning. 3 Heat the
olive oil and butter in a large ovenproof pan,
then carefully pat the sweet potato mixture into
the pan in an even layer. 4 Cook for 2–3
minutes over a medium heat, then transfer to
the oven and cook for 5–10 minutes at 200°C.
Serve hot with the salmon, crème fraîche,
tomatoes and lime wedges. Garnish with dill.
Cook’s note: To make smaller röstis, shape the
mixture into small cakes and shallow fry until
cooked through and golden. Serve with
poached eggs, avocado and microleaves.
 S C EN E STEALER

When in Durban…
From your go-to pizza haunt to Instagram-worthy hidden gems, Nikita Buxton has tracked
down six brilliant new eateries to add to your culinary hotlist

Clockwise from above: The whimsical entrance to Salt Rock’s The Grand Exotic; a vibrant bowl of greens from the
harvest selection at Shoots and Leaves; the light and airy interior at Mahã Café at Point Waterfront; chef Charlie
Lakin plating one of his beautiful brunches at Mahã Café.

46 TASTE MARCH 2020 PHOTOGRAPHS CLINTON FRIEDMAN TEXT NIKITA BUXTON

 SCEN E STEA LER

1
For a whimsical
meal and great
coffee: THE
GRAND EXOTIC
This Dolphin Coast
hidden gem, which
has quickly become
popular as an events and wedding
venue, is brought to you by the
former owners of Antique Café,
Sarah Owen and Curt Wolf. The
magical venue, featuring old
carved doors, antique trinkets and
a fuchsia- and teal-hued exterior,
is inspired by Sarah’s travels and
would fit right in on the set of
The Best Exotic Marigold Hotel.
What to order? Single-origin
coffee, tea served in silver teapots,
and hot home-made scones are
the drawcards here, but expect
a plethora of colourful café eats
served on dainty floral crockery.
Sheffield Beach Road, Salt Rock;
thegrandexotic.com

2
For a filling harvest lunch: SHOOTS AND LEAVES
This day-time eatery, run by chef-owners Rob and Robynne Colepeper (who trained under Jackie Cameron), is your go-
to for some of the most wholesome, honest cooking in the city. Local residents and office workers meander in daily for
a seriously delicious brekkie or colourful harvest lunch. Think sliced beef with marinated tomatoes and peppers, roasted
summer squash with a garlicky hummus and Parmesan, or crispy Bombay-style baby potatoes with radish and mint. Load up your
plate with two veg, or a protein and veg, and tuck in. Our tip: give them your number and have the menu (it changes daily) sent
to your phone every morning. The Boulevard, 19 Park Lane, Umhlanga; @shoots_and_leaves_sa

TASTE MARCH 2020 47

 S C EN E ST E ALER

3
For the ultimate
pasteis de nata:
DOUGH GIRL
Courtney Stuart, a former
student of the Jackie Cameron School
of Food and Wine (she’s also completed
a six-month internship at Cape Town’s
Jason Bakery), has been baking since she
was 11 years old. She’s finally opened
her dream bakery and deli on Stephen
Dlamini Road. The small establishment
produces freshly baked treats daily,
but don’t wait until too late to get your
fix – they’ve been known to sell out by
9 am. The must-try goods? Courtney’s
pasteis de nata are golden and crisp with
a gooey custard filling, and the death by
chocolate custard-filled doughnuts are
sinful in the best possible way. 339 Stephen
Dlamini Road; facebook.com/doughgirlza

4
For a mouthwatering brunch: MAHĀ CAFÉ
Durban’s Point Waterfront area has been
undergoing a revamp and the latest eatery to
open up is led by none other than ex-9th Avenue
Bistro chef, Charlie Lakin. Brunches here are beautiful – think
smoked salmon sourdough crumpets with poached egg
and an elderflower, caper and chive butter sauce; vegan
baby marrow pancakes with roast peppers, fennel jam
and a jugo bean hummus; or mature Cheddar rarebit with
crispy coppa, with Terbodore coffee. Charlie prides himself
on using the freshest, most vibrant ingredients, so you can
expect full-on flavour and colour in every dish. If you miss
breakfast, order the charcuterie platter instead. Mahā Café
is pooch-friendly, making it perfect for a coffee break after
a walk along the beachfront. 5 Mahatma Gandhi Road, Point
Waterfront; mahacafe.co.za

48 TASTE MARCH 2020

 A D V E R T I S I N G P R O M O T I O N

A NEW BIRD IN TOWN

Tired of eating chicken
every other night?
Expand your poultry
repertoire with new
additions to the Easy
to Cook range from
PHOTOGRAPH JAN RAS PRODUCTION ALETTA LINTVELT FOOD ASSISTANT GAIL DAMON

Woolworths. Free-range
duck frikkadels and
stuffed, glazed roast
turkey breast make
the perfect weeknight
supper or lazy Sunday
lunch. The frikkadels
are made with coarsely
ground free-range
duck and chicken and
come with a delicious
plum sauce, while the
turkey breast is butter-
brine basted for extra
succulence, then stuffed
with a smoked paprika
and cheese stuffing for
a decadent touch. Go
on, try something new!
woolworths.co.za

SERVING SUGGESTION:
Cook the stuffed turkey
breast and the duck
meatballs according to
package instructions. Serve
with a salad of cooked
couscous, steamed green
beans, sliced plums, fresh
herbs and salad leaves,
50 g pistachios and a
dressing of the zest and
juice of 2 limes, 2 T honey,
2 cloves grated garlic and
5 T olive oil. Serves 4
 S C EN E STEALER

5
For sushi and cocktails: MARY & JOE
Umhlanga Village is generally heaving with tourists looking for
a good coffee or spot to get that ’gram. Enter Mary & Joe, located
where Vovo Telo once was and run by the same team. It’s fast
become the place to be both before and after your beach session. Light wood
and pink neon signage set the scene for patrons sipping on stylish cocktails
paired with sushi, or enjoying picture-perfect eggs or a towering chocolate
waffle. Little ones tagging along? Mary & Joe offers a mini baking session
where budding chefs can bake their own bread to enjoy at the table.
Shop 9, Lighthouse Quarter, 14 Chartwell Drive, Umhlanga; @mary_and_joe_

6
For the best woodfired
pizza in town: STRADA
CUCINA
Durban’s restaurant scene is
abundant when it comes to hearty Italian
fare; it seems the city’s residents just can’t
get enough. Greg Clelland of Stretta fame
has opened his newest venture in the up-
and-coming Umhlanga Ridge area and
locals are flocking there for the woodfired
pizzas. The thin bases are topped with
excellent-quality Italian ingredients (the
margherita and Siciliana get our vote), then
fired to crispy perfection. They also offer
affordable pastas and meaty mains, as well
as morning options including breakfast
pans (eggs, bacon and potatoes baked
in the oven) and frittatas. The Boulevard,
19 Park Lane, Umhlanga Rocks; stradacucina.co.za,
@stradacucina1

50 TASTE MARCH 2020

 A D V E R T I S I N G P R O M O T I O N

There’s no doubt that plant-based eating is one of the biggest trends of the last decade.
And thanks to Woolworths, it has never been easier to make delicious plant-based meals
a bigger part of your diet. Woolies’ vegan and vegetarian products are versatile enough to
enjoy as a snack or a full meal. Whether it’s a quick midweek dinner for one or a streetfood-
inspired feast for the whole family, there’s something for everyone. Banish the idea that
vegetarian food is dull – unless you’d rather not have spicy cauliflower tacos with lime,
red onion, roast corn and mint (see overleaf)? We thought so. woolworths.co.za
 A D V E R T I S I N G P R O M O T I O N

SERVING SUGGESTION:
4
1 (previous page) Serve the mushroom,
red pepper and fresh herb Kiev on
toasted sourdough with a smear of
chevin. For some added texture, make
a quick Asian salad – combine a handful
of shredded baby cabbage with green
apple matchsticks, sliced cucumber, lime
zest and a dollop of coconut cream.

2 Prepare the roast sweet potato and

chickpea bites according to package
instructions, then skewer with roast
sweet peppers and thin slices of
cucumber for a delicious snack.

3 Prepare the roast vegetable and

hummus parcels according to package
instructions.

4 To make a vegetarian taco, heat the

turmeric-and-chilli cauliflower florets
according to package instructions. Serve
in warm corn tacos and top with tzatziki,
pickled pink onions, roast corn kernels,
fresh mint, sliced chillies and a squeeze
of fresh lime juice.
 A D V E R T I S I N G P R O M O T I O N

Look out for this icon

in store to find what
you need for your
plant-based lifestyle.

6
PHOTOGRAPHS JAN RAS PRODUCTION JACQUELINE

5
BURGESS FOOD ASSISTANT ANDREA ERWEE

5 To make a tasty vegan noodle bowl, prepare the lentil protein noodles according to
package instructions. Toss with coconut cream and soya sauce. Serve with warm roast sweet
potato and chickpea bites, shaved asparagus, steamed edamame beans, spring onions,
fresh coriander and a squeeze of lime juice.

6 For the ultimate vegetarian hot dog, serve fried sweet potato, butter bean and red pepper
sausages on a lightly toasted baguette. Top with crispy fried kale, cream cheese or soft
goat’s cheese and sundried cherry tomatoes.
 TAST ES TH AT B I ND
Youthful capers
A pasta sauce of olives, garlic and capers may not be the most expensive thing
SAM WOULIDGE has ever eaten, but her memories of the dish are priceless
I ’ve known Steph and Stefan for 25 years.
They are childhood sweethearts who
married straight out of university and have
three beautiful, interesting and interested
daughters. They are my goddaughters but
I cannot rightfully boast about them because
I am a terrible godmother. I forget birthdays
and months go past without any contact but
I delight in their (excellent) company when
I do see them. I am always thrilled but not
completely surprised that my two very clever,
very funny, very aware and engaging friends
have produced such fine young women.
We don’t see one another as often as
we would like to but when we do catch up,
we inevitably reminisce fondly about our
20-something years and our regular supper
dates. They were reassuringly predictable
and always cheap. (The suppers I mean,
not our 20-something years.) These meals
consisted of a bottle of Woolies Juicy Red,
a packet of pasta and a bottle of their olive
stir-through pasta sauce. Or the pesto
one if we were feeling flush. We felt
terribly sophisticated and adult during
these suppers; the eating of olives and
the drinking of red wine being a relatively
new experience for us all.
In later years I would fall in love with a
more exotic version of this dish. The pasta
puttanesca made using olives, capers, red
pepper flakes, garlic and anchovies – and
with its legendary sordid history of illicit
dalliances and paid companionship – will
OLIVE-AND-CAPER
PASTA SAUCE
“A slightly upgraded home-made version
of our 1994 stir-through olive pasta
sauce. All the pantry basics are put to use,
making this sauce a journey into my past.
But it’s not that much better than the
bottled version and it is more expensive
to make from scratch. Buy the ready-
made olive stir-through pasta sauce from
Woolies and splurge on the red wine…”
54 TASTE MARCH 2020
always remind me of those youthful,
innocent suppers.
I was always the third wheel but Steph and
Stefan never made me feel uncomfortable
or awkward about it. Ours was an easy,
familiar friendship. So comfortable were
we in one another’s company that they
would argue and I would mediate. A frugal
dinner for three and free marital advice
from the singleton. What could go wrong?
In our case, nothing.
Once, a couple of years later, when we
were all in London doing our two-year
working-holiday thing, I gatecrashed their
romantic road trip to Cornwall and St Ives.
We laughed and explored the winding
roads of wintry seaside towns and read
books and chatted until late at night with
the companionable ease of old friends.
Stefan was the driver, Steph read the road
maps and I kept the peace from the back
seat of the small rental car.
We stayed in some seriously dodgy
and cheap lodgings. Until one afternoon
when Stefan, the actuary, insisted that we
upgrade to rooms with sea views and clean
bathrooms. “Let’s blow the budget,”’
he said. And Stephie and I roared with
laughter because those were possibly
the finest words a man could say.
In that moment I loved my friend almost
as much as he loved his wife and his
spreadsheets. The beauty of those words,
the hilarity of the moment and our shared
Serves 4
EASY
GREAT VALUE
Preparation: 10 minutes
Cooking: 25 minutes
olive oil ¼ cup
capers 100 g, roughly chopped
pitted olives 140 g, roughly chopped
garlic 5–6 cloves, finely minced
tomato paste 1 x 410 g can
“If I were you,
I’d buy the
ready-made
olive stir-
through pasta
sauce from Woolies”
laughter remains one of my favourite
memories of our friendship. Oh yes, and
that time Stefan told the most surprisingly
obscene joke in front of my mother and
she almost choked with laughter on our
cheap wine, not at the joke but at the fact
PHOTOGRAPH SADIQAH ASSUR-ISMAIL PRODUCTION HANNAH LEWRY FOOD ASSISTANT BIANCA STRYDOM PORTRAIT MICHAEL LE GRANGE
that such a conservatively dressed boyish-
looking numbers man could spew such filth
while innocently eating his pasta.
Fast-forward 25 years and when we now
see one another we make a production of
it, because it is so rare a celebration. The
four of us, because Jacques slotted into this
friendship as effortlessly as I once did, eat
in fancy restaurants and drink expensive
wine. But we always toast the Juicy Red
and the bottled pasta sauce of our younger
days. And we always say that we shouldn’t
let so much time pass between seeing
one another. “Let’s just meet up for a quick
weekday pasta and wine,” one of us will
inevitably say. “Just a quick catch-up …”
This will be the year for that. And there
is no need to blow the budget. Although
the prospect will always make me smile… W
confessionsofahungrywoman.com, @samwoulidge
sea salt and freshly ground black
pepper, to taste
penne 500 g, cooked al dente
Simmer all the ingredients except
the pasta over a medium heat for
6–7 minutes. Serve with the pasta.
FAT-CONSCIOUS, DAIRY-FREE,
MEAT-FREE
WINE: Woolworths Hartenberg
Shiraz 2017
TEXT SAM WOULIDGE
AST AT B I ND

55
 TAST E S LI KE M OR E
My Chinese takeaway An extended stay in the south of China taught Refiloe Mpakanyane that
food is often the key to forging human connections
Peking duck helped
Refiloe Mpakanyane
connect with her
neighbours in China.
G uangzhou, circa October 2016, could
have been a very lonely place. My
grasp of Mandarin was limited to “Good
morning”, “Hello” and “Good night”, which
didn’t exactly make it easy to get to know
anyone. But I was determined to find a
way to settle into this beautiful city – my
new home for two years. What I did not
anticipate, however, was that I would find
the answer to feeling at home there by
spending hours browsing the aisles of
every single grocery store I entered.
Initially, with no social life to speak
of, I passed my free time by scouring
the shelves in search of ingredients
I recognised, and by making weekly trips
to the wet market to peruse the fresh fruit
and vegetables. (I also hoped to connect,
however fleetingly, with other people –
as well as practise my bargaining skills.)
My curiosity meant that I soon moved
56 TASTE MARCH 2020
on from buying familiar ingredients
to grabbing a few local sauces to try
out every week, as well as searching
for recipes that incorporated the
huge array of ingredients available.
I graduated from sauces and starches
(tapioca was new to me) to
incorporating the papery dried
shrimp that had surprised me in
a dish of greens, and the shredded
pork unexpectedly found in (and
atop) baked goods. I began to
explore further afield in search
of new stores, different ingredients,
and unexplored cuisines.
My curiosity eventually resulted
in a neighbour offering me cooking
lessons. And so began my encounters
with the gelatinous but intriguing
preserved “century egg”, fermented
tofu in varying degrees of pungency,
durian fruit, lily bulbs (in a stew),
corn juice and mung bean ice-lollies.
By no means a comprehensive list,
but you get the picture.
The politician Cesar Chavez
reportedly once said, “If you really
want to make a friend, go to someone’s
house and eat with him … the people who
give you their food give you their heart.”
Truth! I have the fondest memory of a
neighbour insisting, a few months into my
stay, that I come to Friday-night dinner.
The occasion: a special Peking duck made
with ingredients that her uncle had
brought from his recent visit to her home
town. The soft pancake enveloping the
crunch of the cucumber and scallion; the
thick hoisin sauce enhancing the flavour of
the crispy duck skin; the umami of the dark
meat. There were tears in my eyes … what
my neighbour didn’t know was that I’d had
a difficult week that had left me feeling
despondent and homesick. When she
welcomed me into her space and sat me
down to a huge spread, never letting the
language barrier get the better of us (we
used gestures and whatever common
“My curiosity
eventually
resulted in
a neighbour
offering me
cooking lessons”
words we shared), she made me feel cared
for and safe.
This was not the last of the invitations
I would receive from neighbours who
became trusted friends. One was to a
friend’s family farm where we were treated
to a “poor man’s barbeque” of foil-
wrapped sweet potatoes and other
vegetables buried in an earth oven of
soil and rocks. As they cooked, we stood
around the fire devouring food from the
grill: oysters, enoki mushrooms, curiously
sweet sausages that smelled like five-spice
and cinnamon, and loads of silvery fish
caught on the farm.
Occasions like these involved sharing
PHOTOGRAPH MICHAEL LE GRANGE PRODUCTION ABIGAIL DONNELLY PORTRAIT HAZEL MATHIAS
stories about our respective family
histories, teaching each other words and
phrases from our home languages,
lessons on local culture, and always tons
of questions about life in South Africa.
And when the conversation lulled
because I’d exhausted my quota of broken
Mandarin or my hosts grew tired of finding
the right English words, the flavours of the
food and the rituals of drinking tea filled
in the gaps of our comfortable silence.
Who knows if Guangzhou would have
burrowed its way into my heart without
those neighbourly culinary adventures
and the thrill of the next new ingredient
to be discovered. But I’ll be forever
thankful that food became my shortcut
to discovering the essence of a beautiful
and complicated place so far from home.
My memories are indelible. W
Broadcast journalist Refiloe Mpakanyane hosts the
Weekend Breakfast show on Radio 702 from 6–10 am.
TEXT REFILOE MPAKANYANE
 A D V E R T I S I N G P R O M O T I O N
PHOTOGRAPH JAN RAS PRODUCTION ALETTA LINTVELT FOOD ASSISTANT LEILA MOKOTEDI

If you’re looking for great wines at exceptional value, Woolies has you covered. Be it a bottle to gift,
sip, or celebrate with, you’ll find a wine for every occasion in the premium Signature range, created
with winemakers chosen by Allan Mullins, Woolworths’ wine selector for over 30 years. Look out for
the latest additions for summer – a vibrant Chenin, a nuanced red blend and a bright MCC.

Not for Sale to Persons Under the Age of 18

 FR I DGE FO RAGE

PHOTOGRAPHS JAN RAS

RECIPES AND PRODUCTION
ABIGAIL DONNELLY
FOOD ASSISTANT
BIANCA STRYDOM

JAMMY ROAST CHICKEN

R39 PER SERVING

58 TASTE MARCH 2020

 FR I DGE FOR AGE

What can you do with the single brinjal lurking in the veg drawer?
How about that collection of almost empty jam jars? You know you
have them. Try Abigail Donnelly’s genius recipes for saving time and
reducing waste and you’ll clear your fridge before supper

US
STIR-FRIED LETTUCE
R29 PER SERVING

TASTE MARCH 2020 59

 “This is how
to breathe
new life
into your
offcuts and
cheeseboard
leftovers”

USE-UP CHEESE BAKE

R25 PER SERVING

60 TASTE MARCH 2020

FR I DGE FOR AGE

EASY CAPONATA
R22 PER SERVING

TASTE MARCH 2020 61


JAMMY ROAST CHICKEN
“Roast chicken is the ultimate chuck-in-the-
oven-and-forget dish. Now try basting it in
whatever leftover jams or chutney dregs are
taking up space in the fridge. It's next level."
Serves 2 to 4
EASY
GREAT VALUE
Preparation: 10 minutes
Cooking: 1½ hours
free-range whole chicken 1
jam or chutney ½ cup (we used smooth
apricot jam and fig jam)
olive oil 4 T
salt, to taste
red peppers 3, halved
1 Preheat the oven to 160°C. Cover the
chicken in the jam, drizzle with olive oil
and season lightly. 2 Place the chicken on
a roasting grid with an oven tray underneath
so that it will roast evenly. 3 Place the red
peppers on a separate tray, season and
drizzle with olive oil. Roast for 30 minutes,
then remove from the oven and cool.
4 Roast the chicken for 1 hour. It’s done
when the jam on the skin is thick and sticky.
Serve with crispy bread if you like.
Cook’s note: Do not cover the chicken
while roasting as this will create a moist
environment that isn’t ideal for this method.
DAIRY-FREE, WHEAT- AND GLUTEN-FREE
WINE: Tokara Cabernet Sauvignon 2017
STIR-FRIED LETTUCE
“Be honest: there is a head of lettuce in your
crisper drawer that’s past its prime. Instead of
chucking it, use it to make this Asian side that’s
perfect with poached chicken and rice noodles.
Think of it as the poor man’s pak choi.”
Serves 2 to 4
EASY
GREAT VALUE
Preparation: 15 minutes
Cooking: 10 minutes
sesame oil 2 T
Woolworths Crunchita lettuce 2 heads,
sliced down the middle
ginger 1 x 10 cm piece, thinly sliced
garlic 2 cloves, crushed
Woolworths Asian coconut palm
sugar 1 t
rice vinegar ½ cup
62 TASTE MARCH 2020
FR I DGE FO RAGE
soya sauce 1∕3 cup
1 Heat the sesame oil in a wok over a high
heat, then fry the lettuce, ginger and garlic
until they start to caramelise slightly. 2 Add
the palm sugar and deglaze the wok using
the rice vinegar and soya sauce. Cook for
a further 5 minutes.
Cook’s note: Any leftover lettuce and any
Asian-style ingredient can be added to the
frying process of this recipe. Serve with
Woolworths’ crispy onion sprinkle.
CARB-CONSCIOUS, FAT-CONSCIOUS,
DAIRY-FREE, MEAT FREE
WINE: Woolworths Pinot Grigio 2018
“Caponata will use
up all your overripe
tomatoes, nearly
empty jars of olives
and wilting herbs ”
USE-UP CHEESE BAKE
“Good-quality, aged cheese doesn't come
cheap, so don’t waste it. This is a great way
to breathe new life into your cheeseboard
offcuts. Use any strong-flavoured cheese.”
Serves 2 to 4
EASY
GREAT VALUE
Preparation: 10 minutes
Cooking: 20 minutes
salted butter 3 t, plus extra for greasing
flour 3½ T
milk 1 cup, heated
salt ½ t
white pepper ¼ t
mustard powder ¼ t
Parmesan 100 g, grated
Gruyère 100 g, grated
free-range eggs 5, separated
1 Preheat the oven to 200°C. Brush a 20
cm round baking dish with melted butter.
2 Melt the butter in a medium saucepan,
then add the flour. Cook until the flour is
golden brown, then add the milk, whisking
continually until the mixture has thickened.
Add the salt, pepper, mustard powder and
cheese and mix until combined. Allow to
cool for 5 minutes. 3 Using an electric mixer,
beat the egg whites until stiff peaks form,
then whisk the egg yolks into the cheese
mixture. Fold the egg yolk mixture into the
egg white mixture, a third at a time. 4 Bake
for 20 minutes until caramel in colour.
Serve immediately.
MEAT-FREE
WINE: Neil Ellis Elgin Chardonnay 2017
EASY CAPONATA
“Brinjals are the base of this Sicilian dish, so
yes! You have a home for that purple lurker!
But it will also use up all your almost overrripe
tomatoes, near-empty jars of olives and
wilting parsley. Some versions use celery,
so add those sad-looking sticks you’d
almost given up on.”
Serves 2 to 4
EASY
GREAT VALUE
Preparation: 15 minutes
Cooking: 15 minutes
olive oil 6 T
large brinjals 2, cut into chunks
salt, to taste
red onion 1, diced
sultanas 2 T
red wine vinegar 3 T
green olives 10, pitted and
lightly smashed
capers 1 T
garlic 2 cloves, crushed
parsley a handful, roughly chopped
red heirloom tomatoes 2, sliced
black pepper, to taste
1 Heat half the olive oil in a medium pan,
then add the brinjal and season. Fry until
caramelised, then remove from the pan
and set aside. 2 Heat the remaining oil
in the same pan, then fry the onion until
translucent. Add the sultanas and fry for
a further 5 minutes. Deglaze the pan with
the vinegar, then set aside. 3 Toss the brinjal
with the onion-and-sultana mixture, then
add the olives, capers, garlic, parsley and
tomatoes. Season and serve.
Cook’s note: If you’d like a caponata that
is very tart in flavour, add 1 T tomato paste
when you deglaze the pan with the vinegar.
CARB-CONSCIOUS, HEALTH-CONSCIOUS,
DAIRY-FREE, MEAT-FREE, WHEAT- AND
GLUTEN-FREE
WINE: Woolworths Diemersdal Merlot
Malbec 2017
 FR I DGE FOR AGE

CRISPY TWICE-COOKED
EGGS WITH SAMBAL
OELEK AND HERB SALAD
R18 PER SERVING

TASTE MARCH 2020 63

 FR I DGE FO RAGE

and serve with the eggs.

CARB-CONSCIOUS, DAIRY-FREE,
MEAT-FREE, WHEAT- AND GLUTEN-FREE
WINE: Iona Sauvignon Blanc 2018

“Those cashews
languishing in your
pantry will add a
buttery richness
to the dressing”

QUICK PICKLED BABY

MARROW-AND-
CASHEW SALAD
“Don’t let those baby marrows and celery you
bought to be virtuous go to waste. This zingy
salad is the perfect summer side. Those cashews
in your pantry will add richness to the dressing.”

Serves 4 to 6
EASY
GREAT VALUE
Preparation: 25 minutes

For the dressing:

cashew nuts 50 g, roasted
olive oil 4 T
Dijon mustard 2 T
white wine vinegar 4 T
lime 1, zested and juiced
QUICK PICKLED BABY MARROW-AND-
garlic ½ clove, crushed
CASHEW SALAD ice cubes 3
R20 PER SERVING salt, to taste
white pepper, to taste

baby marrows 350 g, thinly sliced

celery 2 sticks with leaves, roughly
chopped
CRISPY TWICE-COOKED vegetable oil 2 T bird’s-eye chillies 2, thinly sliced
EGGS WITH SAMBAL OELEK coriander a handful, roughly chopped rice wine vinegar 4 T
AND HERB SALAD parsley a handful, roughly chopped salt 1 t
“Most of us have eggs at home, and if you olive oil 2 T
have a few bunches of herbs that need to lemon juice 2 T 1 To make the dressing, blend all the
be used, you have this rather fancy Sunday salt, to taste ingredients until thick. If necessary, thin it
supper. If you don’t have sambal oelek, sambal oelek 4 T down with more ice or lime juice. Check the
use chilli paste or sriracha.” sundried tomatoes 150 g seasoning and chill. 2 Toss the baby marrow,
celery and chillies with the rice wine vinegar
Serves 2 to 4 1 Fill a medium saucepan with cold water, and salt, then allow to stand for 10 minutes.
EASY add the eggs and cook over a high heat 3 Drain the baby marrow mixture, dress with
GREAT VALUE until the water starts to boil. Reduce the the cashew dressing and serve.
Preparation: 10 minutes heat to medium, then cook for 3 minutes. DAIRY-FREE, MEAT-FREE, WHEAT-
Cooking: 10 minutes Cool in iced water, then peel. 2 Heat the oil AND GLUTEN-FREE
in a large pan, then fry the eggs until golden WINE: Woolworths Paul Cluver
free-range eggs 6 and crispy. 3 Toss the remaining ingredients Ferricrete Riesling 2018

64 TASTE MARCH 2020

 A D V E R T I S I N G P R O M O T I O N

THE GOLDEN AGE

If you haven’t yet had the pleasure of sampling the aged Goudas and Cheddars at
Woolworths, you’ve been missing out, trust us. Produced exclusively for Woolworths,
these award-winning cheeses bring a wealth of flavour to any plate. Deliciously rich
and creamy, they contain no added colorants. Choose between the aged Goudas
(matured for 10 or 20 months) with their slightly sweeter, nutty taste, or opt for the
delightfully sharp flavour of mature Cheddars (matured for 12, 18 or 36 months)
and their slightly crumbly textures. And if they seem a bit crunchy, that’s evidence
of proper crystal development, a sign of good maturation in a cheese and
proof that all good things take time. woolworths.co.za
PHOTOGRAPH JAN RAS PRODUCTION ALETTA LINTVELT FOOD ASSISTANT GAIL DAMON
Small, but perfectly formed, Arthur’s Mini Super has carved
out a niche for itself among the supermarket giants, fast
food chains and franchise coffee shops. Pop in for the
big-hearted vibes and Insta-famous sardines on toast

PHOTOGRAPHS ANDREA VAN DER SPUY PRODUCTION ABIGAIL DONNELLY FOOD ASSISTANT
BIANCA STRYDOM TEXT LINDA SCARBOROUGH
 SEA POI N T STO RE

The famous sardines on toast

are an Instagrammer’s dream.

A C T U A L LY,
compared with my original idea, it was
too big,” says Will Hobson, describing
the first time he saw the space now
inhabited by Cape Town’s most cherished
corner shop that’s not on a corner. He and
co-owner Stephanie Anastasopoulos have
been running Arthur’s Mini Super * from
a pocket-sized storefront in Sea Point,
Cape Town, since December 2018,
and have built up a devoted fanbase.
“Whuddup fam!” hails the trademark
signage on the floor as you enter. This
slang (to denote your close friends or
chosen family) is apt, as the pair have
created a community of likeminded folks
68 TASTE MARCH 2020
SE A POI N T STOR E
who appreciate their philosophy that it’s
all about the little things, and doing
them well.
And the tiny location is no small part
of its success. “This is a space that people
can take ownership of,” says Will. “It’s
like, ‘My little secret’. Steph and I like
that people make themselves at home
and chat and help themselves from the
fridge. We’ve created a micro community
of weirdos who come here every day.
Those people have become friends with
each other – that warms my heart. They
connect over the shop and in the shop.”
AFTER A FEW YEARS
I N C A T E R I N G , peddling
sandwiches and working in restaurant
kitchens, Will had some coffee equipment
and fridges in storage, and harboured an
idea of opening a coffee hatch somewhere.
Then one day he walked past the TO
LET sign in the window on Arthurs Road
and much like a “meet cute” in an indie
movie, the rest is history.
He and Steph had always admired the
likes of speciality delis such as Giovanni’s
in Green Point and Olive Branch in Kloof
Street, and dreamed of something similar,
“but more like us”. A little bit more
accessible, intimate and personal. Little.
The other half of the concept, as Steph
explains, was more practical: “We both
grew up in Joburg, where there’s a big
corner café and grocer culture; you can
get fruit and veg there, and a Coke and
cigarettes. In my mind, that was what
I wanted it to be, like a corner caffie.”
“We’ve created
a micro community
of weirdos who come
here every day. That
warms my heart”
The Arthur’s ethos is all about
exceptional pantry basics. But in a city
thick with high-quality (or at least high-
end) suppliers, what makes something
truly exceptional? The answer underlines
the team’s commitment to the small and
simple, but not lesser: whole food that they
really love, with a focus on quality over
quantity. “Small-batch producers. People
who, because they’re concerned about
quality, can’t be bigger than they are,
you know?” says Steph.
“WE STOCK ONE EGG
BRAND, ONE OLIVE
OIL, ONE COFFEE.
That’s the charm of it; it’s got a padstal
feel,” says Will. The eggs are Eddie’s,
the bread for sale (also starring in the
delicious dishes built around the slice)
is from Woodstock Bakery. Egg &
Shoulders brings in the popular beignets,
sauerkraut and jams. “We love those kinds
of suppliers because it’s almost like home
industry,” explains Steph. “My friend
makes the lemon-and-poppyseed cuties,
another one bakes the vegan tahini banana
 Arthur’s regulars Megan E Green,
Nolitha Luzuka and Akosua Koranteng
catch up at one of the kerbside tables.
Opposite: Artwork by local artist Grace
de Kroon for sale on the counter.
Opposite, clockwise from left: Produce from Umthunzi
Farming Community and Gary’s Fruit & Veg; home bakes;
beignets from Egg & Shoulders; Arthur’s branding was
done by Micheal Tymbios; lemon-poppyseed cuties are
made by Shaina Herman; branded bags are for sale;
comfort food; Arthur’s excels at low-key cool; millennial
pink decor; iced coffee and local salt. Right: Owners
Steph and Will with barista Gift Chawezi Chirwa.

SMALL IS THE NEW BIG

SA’s most famous small heavyweight is Wolfgat,
the West Coast 20-seater restaurant making waves
with its strandveld cuisine. Try these other TASTE
team favourites

FALAFEL FUNDI in Florida Road,

Durban, turns out bright Middle Eastern
cuisine from a small menu. The tongue-
in-cheek personality of the owners is a
drawcard, backed up by popular platters
and rotis. @falafel_fundi

LEO’S WINE BAR in Bree Street,

Cape Town, which pops up inside Max
Bagels on Thursday, Friday and Saturday
evenings, offers an ever-evolving list
of SA’s “most interesting” wines.
@leoswinebar

PAULINE’S in Sea Point, Cape Town,

is a narrow coffee bar with a calming
minimalist interior. The name sounds
a little old fashioned; the space is
assuredly not. It’s all about locally roasted,
conscious coffee here. @paulinescoffeect
PUBLIK in Rosebank, Joburg, is
dedicated to sourcing wines from
sustainably farmed vineyards. Visit
the mini bar to discover your new
favourite lesser-known wine. @publikwine
THE GENERAL STORE in Bree Street,
Cape Town, is a go-to for office workers
on the Foreshore. Proteins such as
saucy baked chicken or perfect salmon
complement a selection of Ottolenghi-
inspired salads. @thegeneralstore_sa
THE SCONE SHACK at Lalaphanzi
Farm, Cape Point, draws you in with the
aroma of scones baked in a wood-fired
oven. Vegan options served with coconut
cream are also available. @scone_shack
“They greet each
patron, often by
name, and help them
figure out what they
fancy that day”
loaf; Will’s wife bakes the carrot cake.”
Add to the mix Harry’s “innocent
OJ” freshly pressed juice, gluten-free
chocolate brownies by Colette Robert
(from another neighbourhood gem, The
General Store in Bree Street), Virgin Mary
tomato juice and fresh organic produce
by Umthunzi Farming Community
and Gary’s Fruit & Veg, and you’ve got
a winning selection. There’s also a lot
of interaction with their meat supplier
Frankie Fenner Meat Merchants – it was
Andy Fenner who suggested they use a
lesser-known cut (thick flank) for their
roast beef sandwiches, and they’ve never
looked back.
The brief pink-and-red menu of little
somethings has separate categories for
sandwiches, toasties and things on toast.
“I just love toast!” says Steph. Ranging
from the Instagram-famous sardines
to boiled eggs, jam and cheese, and
their housemade anchovy butter,
a modern-day love letter to Redro, the
toppings are familiar, comforting, homely.
And if that wasn’t enough nostalgia to
warm your heart, why not order a pink
Nesquik on the side?
A G R E AT D E A L
O F W H AT M A K E S
ARTHUR’S SO
I R R E S I S T I B L E is the
partnership between Steph and Will.
Who they are and the relationships they

TASTE MARCH 2020 71

Clockwise from top left: Home industry bakes;Turkish delight and rose-water beignets
from Egg & Shoulders; the comfortable, deliberately low counter; seasonal bounty from
Umthunzi Farming Community. Opposite: All things toast are the stars at Arthur’s.
 SEA POI N T STO RE

have with people – that’s the everyday

magic here. When they’re together in
conversation, there’s an easy ebb and
flow between them. This familiarity
is infectious: they greet each patron,
often by name, help them figure out
what they fancy that day, ruffle the hair
of their children.
Their qualifications are simple: they
love to cook and eat good ingredients, and
share that joy with others. Will learned
by “just doing it”, first at home as a child,
where each member of the family had to
cook a meal once a week. This grew into
a competition, with his father as judge.
His highest score ever? Ten out of 10
for crayfish thermidor. Steph, with an
indulgent smile, reveals that school-age
Will would go to the secretary’s office,
feigning illness, and ask to phone his
mom. He’d whisper to her: “Can you
check on the beef?” and “Please defrost
the mince.”
Steph herself had always wanted
to be a food critic and open her own
restaurant. After fashion school and a stint
of wardrobe styling, she moved into food
styling. It was while she and Will were
working on a cookbook for her sister
Julia (a.k.a. Suzelle DIY) that they
clicked and started talking about opening
something together.
Why does Arthur’s Mini Super work?
“It’s the vibe here,” says Will. “You can
tell that people feel very welcome. They
have no skaam helping themselves from
the fridge and letting their dog run blue and white lino] floor tiles, which Will or Steph is always present, bustling
around.” Steph is more prosaic: “I also were affordable, and then everything else behind the counter. “It has to be,” says
think it’s because our quality’s good. happened,” explains Steph. “We designed Steph. “Fortunately and unfortunately
We don’t skimp on anything. We put the shop ourselves. Our homes kind of we’ve built a business that very strongly
a lot of butter on the toast. It’s food that look like this.” relies on us being here.”
you can make for yourself at home, but A distinct eschewing of the neutral Staying open later into the evenings
I think it’s really nice when someone wood-and-steel “epidemic” in the city, might be on the cards, and they are
serves you that comfort food.” the space is quirky, bright and made considering expanding into the same
The other big advantage of having for comfort, especially the super-low building to build a bigger kitchen, but rest
a petite space is that everything is always windowside counter and kerbside tables. assured: no matter what happens, the spirit
fresh. Fruit, veg and bread are delivered “We both agreed we won’t have high of the mini will remain. W
daily. “Nothing’s sitting for long periods,” stools here; we hate sitting on high stools,”
explains Will. “We buy small quantities; says Steph. “I guess it’s the personal touch Open Tuesdays to Fridays 7 am to 5 pm; Saturdays and
we have very little food waste; we always on everything that makes the shop Sundays 8 am to 2 pm. 16 Arthurs Road, Sea Point;
do specials. If our fruit-and-veg guy has the way it is,” adds Will. arthursminisuper.co.za; @arthursminisuper
great mangoes, then we’ll do a mango The duo is exceptionally proud of
* Before you ask, the only guy in the shop actually called
bowl and sell 10 of those.” the rest of the Arthur’s team. Regulars
Arthur is a serviette holder. He is also an armadillo.
The look and feel of Arthur’s has also will know talented barista Gift Chawezi
contributed to its cult status. The eclectic Chirwa, who has been with Arthur’s
visual identity was created literally from from day one, and behind-the-scenes stars
the ground up: “We found these [red, Portia Ulana and Lusanda Gidi. But either

TASTE MARCH 2020 73

 ULTIMATE
BUTTERMILK
KFC CHICKEN
WITH AMASI
WAFFLES
SLAW WA
SERVING
R15 PER S

Culture trip

74
 DA I RY R E CI PE S

PHOTOGRAPHS
ANDREA
VAN DER SPUY
RECIPES AND
PRODUCTION
HANNAH LEWRY
FOOD ASSISTANT
KATE FERREIRA AMASI BUNDT CAKE WITH
CRÈME FRAÎCHE FROSTING
R13 PER SERVING

TASTE MARCH 2020 75

 DA I RY R E CI PE S

LAST OF THE SUMMER

TOMATOES PASTA SALAD
R20 PER SERVING

76 TASTE MARCH 2020

 CRISPY POTATOES
WITH MASALA BUTTER
CRÈME FRAÎCHE
R13 PER SERVING

NO
BUTTERMILK?
NO PROBLEM

Simply add a spoonful of

lemon juice or white wine
vinegar to regular milk.
The result won’t be quite
as thick and creamy, but
it’ll do just fine in a pinch.
Plain yoghurt or sour
creamed diluted with
a little milk will also work
as substitutes.

77
 DA I RY R E C I PES
ULTIMATE BUTTERMILK batter with the chives. Set aside until ready
KFC CHICKEN WITH AMASI to cook. 3 Drain any excess buttermilk from
SLAW WAFFLES the chicken. Place the chicken and spices in
“The great thing about this recipe is that a large Ziploc bag and mix to coat evenly.
a lot of it can be made ahead, or at least with Remove from the bag and toss in the
the help of your children or friends who have flour to coat. Leave in the flour while you
come over for dinner. My greatest secret to combine the ingredients for the slaw – this
cooking for friends is to cook with them!” ensures that the batter will not fall off while
frying. 4 After about 10 minutes, fry the
Serves 4 chicken in the hot oil in batches until lightly
EASY golden and crispy, about 1–2 minutes, or
GREAT VALUE until cooked through. 5 Meanwhile, spoon
Preparation: 40 minutes the waffle batter into a hot waffle iron and
Cooking: 20 minutes cook. Serve hot with the chicken and slaw,
garnished with microherbs.
For the chicken: WINE: Woolworths Spier Chardonnay
free-range chicken breasts 4 Pinot Noir 2018
buttermilk 1 cup
paprika 3 T AMASI BUNDT CAKE WITH
cayenne pepper 1 T CRÈME FRAÎCHE FROSTING
ground cumin 1 T “This fluffy, moist sponge is the perfect
salt 1–2 T balance between sweet and tangy. You’ll
flour 200 g definitely be making this one on repeat.”
oil, for frying
Serves 8
For the waffles: EASY
butter 80 g GREAT VALUE
Woolworths maas milk 1 cup Preparation: 25 minutes
free-range eggs 3, separated Cooking: 45 minutes
self-raising flour 250 g
bicarbonate of soda 1 t butter 110 g, softened
salt 1 t sugar 250 g
chives 2 t finely chopped large free-range eggs 2
vanilla extract 1 t
For the amasi slaw, mix: Woolworths maas milk ½ cup
Woolworths tangy salad cream 1 T self-raising flour 180 g
Woolworths maas milk ½ cup bicarbonate of soda ¼ t
lemon 1, zested thyme, to decorate
lemon juice a squeeze almonds, to decorate
garlic ½ clove, crushed icing sugar, for dusting
chives 2 t chopped
sea salt and freshly ground black For the crème fraîche frosting:
pepper, to taste crème fraîche 250 g
baby green cabbage ½, finely shredded icing sugar 200 g
lemon ½, juiced
Woolworths crimson microherbs,
to garnish 1 Preheat the oven to 160°C. Cream the
butter and sugar until pale and fluffy.
1 Slice the chicken into small strips or bite- Beat in the eggs one by one until well
sized chunks, then place in a bowl. Pour combined, then add the vanilla and
over the buttermilk and marinate for 30 buttermilk. 2 Combine the dry ingredients
minutes to 1 hour. 2 To make the waffle in a separate bowl. Add the dry ingredients
batter, heat the butter and maas in a small to the wet ingredients and mix well. 3 Pour
pan until melted. Remove from the heat into a 16 cm greased bundt tin and bake
and whisk in the egg yolks, then mix with for 35–45 minutes, or until a skewer comes
the dry ingredients. Beat the egg whites out clean. Cool in the tin completely before
until stiff peaks form, then fold into the removing. 4 To make the frosting, whisk
78 TASTE MARCH 2020
all the ingredients together until smooth,
then spoon over the cooled cake just
before serving. Decorate with the thyme
and almonds and dust with icing sugar.
WINE: Villiera Jasmine White 2018
LAST OF THE SUMMER
TOMATOES PASTA SALAD
“Be warned: you will become obsessed with
this pasta salad. The contrast of the warm
tomatoes and cooling yoghurt with the
punchy harissa dressing is unbeatable.
It’s just as delicious the next day for lunch
at the office.”
Serves 4
EASY
GREAT VALUE
Preparation: 10 minutes
Cooking: 20 minutes
heirloom or ripe tomatoes 800 g
olive oil 5 T
garlic 6 cloves
sea salt and freshly ground black
pepper, to taste
caster sugar 1 T
orzo 190 g
sundried tomatoes 4–6, chopped
Woolworths harissa paste 1 T
Woolworths Ayrshire double-cream
plain yoghurt 1 cup
micro basil, for serving
1 Preheat the oven to 180°C. Cut up the
tomatoes and arrange on a baking tray.
Drizzle with 2 T olive oil, add 4 cloves garlic,
season and sprinkle a pinch of caster sugar
over the surface of each tomato. Roast for
20 minutes. 2 Cook the orzo according to
package instructions, drain and set aside.
3 Slice the remaining garlic and gently
fry until golden brown in the remaining
olive oil. Add the sundried tomatoes and
harissa paste and fry for 1–2 minutes.
4 Remove from the heat, fold through the
orzo, reserving some for serving. 5 Arrange
the tomatoes and orzo on a large plate, dot
with dollops of yoghurt and finish with the
reserved dressing. Garnish with micro basil.
HEALTH-CONSCIOUS, MEAT-FREE
WINE: Woolworths Domaine Grier
French Rosé 2018
CRISPY POTATOES
WITH MASALA BUTTER
CRÈME FRAÎCHE
FERMENTATION NATION
Kefir may be cool right now, but did you
know it was first made in 10 000 BC?
Countless other foods made by fermenting
milk or cream with a bacterial starter
culture have been a dietary staple for
centuries. Here’s how to get your fix at home
AMASI (MAAS MILK)
This sour milk is traditionally made
in SA using unpasteurised milk
fermented in a calabash (commercial
versions are made using pasteurised,
homogenised milk). Drink it straight
up, or make a baked custard dessert,
waffles or flapjacks.
BUTTERMILK
The role of buttermilk in almost any
baking recipe is to lighten the batter.
It’s also your secret to the creamiest
mash (potato or cauli, you decide).
CRÈME FRAÎCHE
Richer and creamier than sour
cream, crème fraÎche is made when
bacteria are added to cream (usually
containing 30% fat). Great for cake
frostings or added to sauces it has
the added benefit of not curdling
when you simmer it.
PLAIN YOGHURT
Think beyond breakfast and use it
to make tzatziki and guacamole,
marinades for steak and chicken, stir
it through mild curries, or add
it to the batter of your next
loaf cake.
SOUR CREAM
Like crème fraîche, it’s made
when bacteria are added to cream
(this time usually containing around
20% fat). Use it with cream cheese
in cheesecake or stir into savoury
dishes like a peppery ghoulash
with fresh dill.
TASTE MARCH 2019 79
 DA I RY R E C I PES

of salt. Poach the eggs to your liking and

serve in bowls with the potatoes, dollops
of crème fraîche, a drizzle of spicy butter,
BAKED YOGHURT fresh coriander and the crispy aromatics.
BRÛLÉE WITH DAIRY-FREE-, WHEAT- AND
STICKY PLUMS GLUTEN-FREE
R28 PER SERVING
WINE: Woolworths Vergelegen
Sauvignon Blanc 2018

BAKED YOGHURT BRÛLÉE

WITH STICKY PLUMS
“Abigail Donnelly introduced me to the
wonder of this easy dessert using the last
of the season’s stone fruit. I like to add a
caramel sugar crust, which makes a very
satisfying crack before your spoon is lost
in the oozy pudding.”

Serves 4
EASY
GREAT VALUE
Preparation: 15 minutes
Cooking: 30 minutes

Woolworths full-cream plain yoghurt

1 cup
sour cream 1 cup
condensed milk ¼ cup
honey ¼ cup
vanilla extract 1 t
caster sugar, for sprinkling

For the sticky plums:

“This can easily be eaten for breakfast, lunch
or dinner. It’s especially good over a lazy
weekend when you’ve slept in and need to
bridge the gap between breakfast and lunch.”
Serves 4
EASY
GREAT VALUE
baby red onions 4, peeled and sliced
limes 2
sea salt and freshly ground black
pepper, to taste
free-range eggs 4–6, poached, for serving
crème fraîche 1 x 250 g tub
coriander, for serving
plums 5–8, halved
honey 2 T
lemon ½, juiced
butter 40 g
1 Preheat the oven to 130°C. Whisk together
all the ingredients untill well combined.
2 Divide the mixture between 4 small
ovenproof jars. Place in a deep tray with
a dishcloth at the bottom to keep the jars
stable, then top up with water until about
halfway up the sides of the jars. Bake for
EXTRA SOURCES THE GUARDIAN; FOODNETWORK.COM

Preparation: 10 minutes 1 Heat the olive oil in a large wok. Fry the
Cooking: 30 minutes ginger until crispy, then remove using
a slotted spoon and drain on kitchen
olive oil 3 T paper. Do the same with the garlic and
ginger 1 x 5 cm piece, peeled and chillies and set aside. 2 Add the drained
sliced julienne potatoes to the hot wok and toss to coat
garlic 3 cloves, sliced evenly, smashing some with a fork. Fry
chillies 2, sliced until golden and crispy. 3 Meanwhile, melt
baby potatoes 700 g, boiled the butter in a pan until golden. Add the
butter 100 g mustard seeds and fry for 20 seconds, then
mustard seeds 1 T remove from the heat and add the masala
Woolworths chicken masala spice spice. 4 Massage the red onions with the
blend 1–2 T juice of half a lime and a generous pinch
30 minutes, or until just set and still slightly
wobbly. 3 Remove from the oven and water
bath and serve warm or cool. 4 A the same
time, place the plums in a roasting tray and
drizzle over the honey and lemon juice.
Dot with butter and roast in the oven until
soft and sticky, about 30 minutes. 5 Sprinkle
a layer of caster sugar over the top of each
jar of baked yoghurt and caramelise using
a blowtorch. Serve with the plums.
WHEAT- AND GLUTEN-FREE
WINE: Woolworths Spier Natural
Sweet Red 2018

80 TASTE MARCH 2020

 A D V E R T I S I N G P R O M O T I O N

KEEP IT COOL
Add some zing to your hydration game with Woolies’ delicious blends of coconut water
and cold-pressed juices. Available in three flavours – pineapple and ginger, cucumber and
lemongrass, and pomegranate – they offer a light, fresh drink that’s perfect for summer. Plus,
they contain no added preservatives. They’re available in two sizes: a 250 ml bottle that’s
spot on as a quick thirst-quencher, or a 750 ml bottle that would work a treat for your next
beach picnic. woolworths.co.za
PHOTOGRAPH JAN RAS PRODUCTION ALETTA LINTVELT FOOD ASSISTANT GAIL DAMON
 HOISIN MUSHROOM BOWLS
WITH PAK CHOI AND
COCONUT RICE

PHOTOGRAPHS
HENK HATTINGH
PRODUCTION
LUISA FARELO
RECIPES SARAH
GRAHAM

82
 N EW CO OK BOO K

That resolution
you made to eat
more plant-based
foods? It just
got a whole lot
more appealing
thanks to SA
food nerd Sarah
Graham’s new
book, Super
Natural. One
spicy, creamy veg
korma coming
right up

IT’S
O LY
AT U R A L

Sarah Graham

TASTE MARCH 2020 83


HOISIN MUSHROOM
BOWLS WITH PAK CHOI
AND COCONUT RICE
Serves 2
EASY
GREAT VALUE
Preparation: 20 minutes
Cooking: 20 minutes
basmati rice 100 g
coconut milk ½ cup
water ½ cup
sesame seeds 1 T, lightly toasted
(or 50 g roughly chopped cashew nuts)
olive or coconut oil 1 T
brown mushrooms 250 g,
roughly chopped
pak choi 3–4 heads, roughly chopped
(or 6–8 stems Tenderstem broccoli)
edamame beans 100 g, shelled
spring onions 2, sliced diagonally,
including tops
fresh coriander 1–2 T chopped, for serving
red chilli 1, thinly sliced, for serving
lime wedges, for serving
For the hoisin dressing:
hoisin sauce 2 T
fresh chilli 1 t chopped
fresh ginger 1 t grated
honey 1 t
sesame oil 1 T
soya sauce 1 T
lime juice, lemon juice or rice
vinegar 2–3 T
sea salt and freshly ground black
pepper, to taste
1 Place the rice, coconut milk and water
into a small saucepan and bring to
a boil. Simmer gently until fluffy and
cooked through. Add a little extra water
if necessary. 2 To make the dressing, mix
all the ingredients. Check for seasoning,
adjust if necessary and set aside. Toast
the sesame seeds. 3 Heat the oil in a
large pan over a medium-high heat.
Cook the mushrooms for 3–5 minutes,
or until golden. Add the pak choi or
broccoli and edamame beans and cook
for an additional 2 minutes, then remove
from the heat. 4 To serve, divide the rice
between warmed bowls, top with the
mushrooms and greens and sprinkle over
the chopped spring onions, coriander,
chilli and sesame seeds or cashew nuts.
Drizzle over the dressing and serve
84 TASTE MARCH 2020
N EW CO OK BOO K
immediately with a few lime wedges. chickpeas 1 x 400 g can, drained
HEALTH-CONSCIOUS, DAIRY-FREE, baby spinach 100 g (or ½ cup frozen peas)
MEAT-FREE sea salt and freshly ground black
WINE: Woolworths La Motte pepper, to taste
Grand Rouge 2018 lemon juice, to taste
cooked basmati or cauliflower rice,
BUTTERNUT-AND- for serving (optional)
CHICKPEA KORMA fresh coriander, chopped, for serving
“Yes, there are a lot of ingredients – that’s (optional)
because we’re here to build up lots of layers rotis, for serving (optional)
of beautiful flavour, but if you need to save
time don’t be afraid to go for your favourite 1 To make the sauce, place the olive oil
store-bought korma paste or spice mix and and butter in a medium-sized saucepan
cook along from there. You’ll still end up over a medium-high heat. When the
with a gorgeous, creamy curry sauce that’s butter foams, add the onion and cook
impossible to resist. And if you’re going to for 5–8 minutes, stirring often, until the
go to the effort of making this, think about onion softens and is golden. Add the
doubling up and stashing a couple of portions ginger and garlic and all the spices and
in the freezer for a rainy day.” cook for 2–3 minutes or until fragrant. Take
care not to let the garlic burn. 2 Add the
honey, coconut milk and nuts, stir well and
“My diet isn’t bring to a simmer. Remove from the heat,
exclusively transfer the mixture to a blender (remove
plant-based, the cinnamon stick and cardamom pods
so you could first) and allow to cool for a few minutes
call this before blending until smooth, then
the flexitarian’s return to the pan. 3 Add the butternut
guide to and chickpeas to the sauce, and simmer
vegetarianism” uncovered until the butternut is tender,
15–20 minutes. 4 Once the butternut is
cooked and the sauce has thickened,
stir in the spinach or peas, adjust the
Serves 4 seasoning and add extra honey or a
EASY squeeze of lemon juice if necessary.
GREAT VALUE 5 Serve the curry and rice in warmed
Preparation: 20 minutes bowls topped with fresh coriander
Cooking: 35 minutes and rotis on the side.
MEAT-FREE, WHEAT- AND GLUTEN-FREE
For the korma sauce: WINE: Woolworths Longmarket
olive oil 1 T Chardonnay 2018
butter or ghee 1 T (or extra oil)
medium onion 1, diced ALL-GRAIN COCONUT-
fresh ginger 1 t grated AND-CARDAMOM
garlic 2 cloves, chopped PORRIDGE WITH
cinnamon 1 stick, snapped in half MAPLE-BUTTER PEARS
cardamom pods 4, crushed to release “Here’s a budget-friendly, gluten-free, high-
the seeds protein alternative to your favourite morning
turmeric, ground coriander, ground oats. And it’s just as easy to make. Creamy
cumin, medium-hot curry powder and subtly spiced with a hint of cardamom
and garam masala 1 t each and vanilla, it’s crowned with golden,
dried chilli flakes ¼ t sticky maple pears and is impossible
ground nutmeg ¼ t not to love.”
honey, maple syrup or sugar 1–2 t
coconut milk 1 x 400 ml can Serves 4
ground almonds or cashew nuts 50 g EASY
GREAT VALUE
butternut or pumpkin 300 g, cut into Preparation: 10 minutes
2 cm cubes Cooking: 15–20 minutes
BUTTERNUT-AND-
CHICKPEA KORMA

TASTE MARCH 2020 85


“I hope this
quinoa 170 g
millet or oats 100 g
water 1 cup
coconut milk 1 x 400 ml can (or the same
quantity almond milk or regular milk)
vanilla paste 1 t
cardamom pods 3, bruised to release
the seeds
ground cinnamon ½ t
pecan nuts or almonds 50 g, roughly
chopped (optional)
maple syrup, for drizzling (optional)
edible flowers, to decorate (optional)
For the maple-butter pears:
ripe pears 2, cored and sliced into sixths
butter 1 T
maple syrup 1 T
1 Place the quinoa and millet or oats,
water, milk and spices in a medium-sized
saucepan. Bring to a boil, then simmer for
15 minutes half-covered, or until all the
liquid has been absorbed and the grains
are cooked through and creamy. Add
a little hot water or extra milk if necessary
86 TASTE MARCH 2020
N EW CO OK BOO K
ALL-GRAIN
COCONUT-AND-
CARDAMOM
PORRIDGE WITH
MAPLE-BUTTER
PEARS
book will be a
companion for
eating more close-
to-the-Earth,
carefully grown
seasonal food ”
if it becomes too thick, although it should
have a creamy, porridgey consistency.
2 Meanwhile, make the maple-butter
pears. Place the pears, butter and maple
syrup in a large, non-stick pan over
a medium heat and cook gently until
the pears are golden and caramelised.
3 If using, lightly toast the nuts in a dry pan
over a medium heat. When the quinoa
is cooked, layer the breakfast puddings
into small glass jars or bowls, dividing
and layering the remaining ingredients
between them. Alternatively, spoon the
porridge and pears into bowls. Serve
garnished with chopped nuts, a drizzle
of syrup and flowers, if you like.
MEAT-FREE
LEMON DROPS
“This is a very non-traditional recipe for what
are favourite French madeleine treats, but
I hope that I’ll be forgiven because they still
have the prettiest little scalloped edges.
I’ve added a lovely hint of lemon, which
my daughters Sophie and Isla adore.”
Makes 12
EASY
GREAT VALUE
Preparation: 20 minutes
Baking: 15 minutes
butter 100 g, softened, plus extra
for greasing
caster sugar 100 g
vanilla extract 1 t
free-range eggs 2
salt a pinch
cake flour 80 g
baking powder or self-raising flour
1 level t
milk 3–4 T
For the lemon syrup:
fresh lemon juice ½ cup
lemon zest 2 t
caster sugar or natural sweetener
of your choice 2–3 T
1 Preheat the oven to 190°C. Grease
a madeleine tray with butter, then dust
lightly with flour. Turn the tray over gently
to remove any excess flour. Set aside until
the batter is ready. 2 Cream together the
butter, sugar and vanilla until light and
fluffy, then add the eggs one at a time,
mixing well between each addition. Sift in
the salt, flour and baking powder or self-
raising flour, and mix until well combined.
Add the milk and mix again; the mixture
should be loose enough to just drop off a
tablespoon. 3 Using a tablespoon,
divide the mixture between the moulds
until about two-thirds full and bake for
10–15 minutes, or until golden and
fragrant. 4 Meanwhile, make the syrup by
heating all the ingredients in a small
saucepan over a low heat. Adjust for
sweetness and set aside until ready to use.
5 As soon as the madeleines are cooked,
remove from the oven, drizzle over the
syrup and then allow to cool in their
moulds for about 3 minutes. Serve
immediately.
 LEMON DROPS
SMASHED GARLIC-AND-THYME POTATOES
WITH AVOCADO MAYO
SMASHED GARLIC-AND- neutral oil (not olive) ¾ cup
THYME POTATOES WITH
AVOCADO MAYO 1 Preheat the oven to 200°C. Boil the
potatoes in a large saucepan of salted
Serves 4 water until tender, about 15 minutes.
EASY 2 Drain, then using a chopping board,
GREAT VALUE smash each potato with the palm of your
Preparation: 20 minutes hand until it is flattened slightly and the
Cooking: 30 minutes skin splits open. Transfer to a baking tray,
drizzle with the olive oil and season with
baby potatoes 10–12 the thyme, salt and pepper. Add the garlic
olive oil 1 T and toss everything together gently to
fresh thyme 3–4 sprigs (or ½ t dried) coat. Bake until the potatoes are golden
sea salt and freshly ground black and crispy, about 15 minutes. 3 To make
pepper, to taste the mayo, place all the ingredients,
garlic 4–6 cloves except the oil, in a blender. Slowly drizzle
fresh baby microherbs a handful (or in the oil in a constant stream with the
roughly chopped fresh parsley), for serving blender running at a low speed. Blend
lemon zest, for sprinkling until all the oil is incorporated and the
mixture thickens to the consistency of
For the avocado mayo: mayonnaise. Seasoning to taste. 4 Serve
free-range egg 1 the potatoes with the mayo, garnished
garlic 1 small clove with the microherbs and lemon zest.
avocado ½, roughly chopped CARB-CONSCIOUS, DAIRY-FREE,
lemon 1, juiced MEAT-FREE
salt a pinch WINE: Woolworths Simonsig
freshly ground black pepper, to taste Chenin Blanc 2018
WIN
A CO PY
Author and
TV show host
Sarah Graham
(sarahgraham.
co.za)
describes her
new cookbook as a celebration
of vegetables and their humble
friends: fruit, wholegrains, nuts,
seeds, legumes and pulses. “I
hope this will be a companion for
eating more close-to-the-Earth and
carefully grown, seasonal plant-
based food,” she says. Super Natural
features more than 130 plant-based
recipes and plenty of tips, including
how to sprout beans at home and
a handy basics guide for DIY dips,
spice mixes, plant-based milks,
sauces and dressings.
To stand a chance to win one of three copies
of Super Natural (Struik Lifestyle, R320),
visit taste.co.za.
TASTE MARCH 2020 87
 THE NEW POTATO BAKE
R15 PER SERVING

MORE BANG
FOR YOUR BAKE

Speed things up by
using Woolies’ ready-
made cheese sauce
instead of making your
own from scratch.
Try a ready-made
tomato sauce instead
of the cheese sauce for
a lighter, fresher option.
Serve as a vegetarian
meal with a salad or with
the roast meat of your
choice for Sunday lunch.

88
 FRE EZE R B AS ICS

HARISSA HAKE WITH

CORN AND BEANS
R31 PER SERVING

PHOTOGRAPHS JAN RAS

PRODUCTION
ABIGAIL DONNELLY
RECIPES ABIGAIL DONNELLY
AND MOGAU SESHOENE
FOOD ASSISTANT
BIANCA STRYDOM

Mogau Seshoene (a.k.a. The Lazy Makoti) says the secret to the best
dombolo and the fastest desserts lies in stocking your freezer with
all-butter puff pastry, fish and farm-fresh fruit and veg. FYI: her potato
bake made with crispy röstis could be your next big thing!
TASTE MARCH 2020 89

THE NEW POTATO BAKE
Serves 4 to 6
EASY
GREAT VALUE
Preparation: 15 minutes
Cooking: 35 minutes
Woolworths frozen crispy potato röstis
1 x 500 g packet
butter 2 T
flour 2 T
full-cream milk 1 cup, heated
cream 1 cup, heated
mozzarella 50 g, grated
white cheddar 50 g, grated
ground white pepper, to taste
salt, to taste
1 Preheat the oven to 200°C. Place the röstis
on an oven tray and bake for 10 minutes
on each side. 2 While the röstis are baking,
melt the butter in a medium saucepan.
Whisk in the flour and cook for 5–7 minutes,
or until browned. Add the milk, whisking
continually. Once the mixture has thickened
slightly, add the cream and continue
whisking until thick and creamy. Add the
90 TASTE MARCH 2020
FROZEN 2.0
To freeze, or not to freeze? Follow these tips
to maximise your time and ingredients
DO FREEZE
WHOLE FRUIT: You can freeze
whole fruit such as plums, peaches,
or bunches of grapes. Wash and
thoroughly dry the fruit. Prevent
them from sticking together by
placing the fruit on baking paper
on a baking tray to freeze, then
transfer the individually frozen
fruit to freezer bags. Use in
smoothies or baking.
COCONUT-AND-JAM TARTS
R10 PER SERVING PASTA, RICE AND OTHER
GRAINS: Freeze cooked rice and
grains (buckwheat, barley, quinoa)
as soon as possible after they
have cooled in individual portion-
sized bags. Quickly defrost in the
microwave before using.
SANDWICHES: Line a baking
tray with baking paper and arrange
cheese-and-ham (no mayo or
tomato) or peanut butter-and-
jam sandwiches on it. Freeze the
sandwiches before placing them
cheese and seasoning, reserving some into freezer bags to pop into
cheese for the top. 3 Cover the röstis with lunchboxes. They’ll be defrosted
the cheese sauce, sprinkle with extra cheese and fresh by break time.
and bake for 25 minutes. Serve immediately.
MEAT-FREE
WINE: Woolworths Cape Point DON’T FREEZE
Sauvignon Blanc 2018 COOKED POTATOES: They’ll
turn watery and grainy when
HARISSA HAKE WITH defrosted. You can freeze cottage
CORN AND BEANS pie or plain mash as the mash
contains butter or milk that coats
Serves 4 to 6 the potato. Place scoops of mash
EASY on a tray lined with baking paper
GREAT VALUE and freeze, then transfer to a bag.
Preparation: 10 minutes CREAM-BASED SOUPS AND
Cooking: 20 minutes SAUCES: The texture won’t be the
same once defrosted and they’re
Woolworths freshly frozen hake fillets likely to separate.
600 g, thawed
olive oil 4 T CRUMB-TOPPED COOKED
harissa paste 3 T MEALS AND DESSERTS: The
vegetable oil 2 T crumbs will never regain their
Woolworths frozen roasted Mexican- crispness (and nobody loves
style corn mix 500 g, thawed a soggy crumble).
Woolworths Lazy Kettle hickory
MILK, SOUR CREAM AND
smoke extract 1 t SOFT CHEESES: They’ll turn lumpy
coriander a handful, roughly chopped and watery. Just. Don’t. Do it.
parsley a handful, roughly chopped
 FRE EZE R B AS ICS

“The f
melt
maki
delici

FROZEN BERRIES WITH HOT

CONDENSED MILK SAUCE
R12 PER SERVING

TASTE MARCH 2020 91

 FR E EZER B AS I CS

sea salt and freshly ground black GREAT VALUE

pepper, to taste Preparation: 10 minutes WHAT’S IN
lime wedges, for serving Cooking: 10 minutes MOGAU’S FREEZER?
Sweetcorn, berries, all-butter
1 Preheat the oven to 180°C with the grill For the sauce: pu try and hake fillets are
on. Place the hake on an oven tray lined condensed milk 1 x 385 g can am The Lazy Makoti’s year-
with baking paper, then top with the olive cream 4 T rou d freezer staples
oil and harissa paste. Roast for 15 minutes. vanilla paste 1 t
2 While the fish is roasting, heat the butter 1 t All Butter ZEN ALL-
THAW
& BAKE

vegetable oil in a large wok until very

Puff Pastry
Sheets
B TTER PUFF PASTRY
hot. Add the Mexican-style corn mix Woolworths frozen summer berries 200 g S ETS Your answer to
and sauté for 5 minutes. Add the smoke q k savoury pies and
UNCOOKED • KEEP FROZEN 2 x 250 g

extract, coriander, parsley and seasoning. 1 To make the sauce, heat the condensed fruit tarts. Remember to thaw before
3 Serve the corn mix with the roast milk, cream and vanilla in a small saucepan. use. To test its readiness, gently press
fish, fresh coriander and lime wedges. Bring to the boil, remove from the heat and the tip of your finger into the middle of
FAT-CONSCIOUS, HEALTH-CONSCIOUS, stir in the butter. 2 Serve the frozen berries a sheet – an indentation means it’s
DAIRY-FREE, WHEAT- AND GLUTEN-FREE topped with the condensed milk sauce. ready to use. R57.99 for 2 x 250 g
WINE: Woolworths Thelema Cool WHEAT- AND GLUTEN-FREE sheets
Climate Chardonnay 2018
CORN DOMBOLO FRESHLY
COCONUT-AND-JAM TARTS WITH TOMATO RELISH FROZEN HAKE
FILLETS Each fillet is
Makes 10 to 12 Serves 6 to 8 individually wrapped for convenience.
EASY EASY Woolies’ freshly frozen hake fillets come
GREAT VALUE GREAT VALUE from well-managed, sustainable
Preparation: 15 minutes Preparation: 10 minutes fisheries and are certified by the Marine
Cooking: 20 minutes Cooking: 1 hour Stewardship Council. R107.99 for 600 g

desiccated coconut 300 g flour 480 g

free-range eggs 2, separated
caster sugar 4 T
Woolworths all-butter puff pastry
2 x 250 g sheets, thawed
chunky strawberry jam 200 g
1 Preheat the oven to 180°C and grease
a florentine tray with butter. 2 Mix the
coconut, egg whites and caster sugar until
incorporated. 3 Using a 5 cm cookie cutter,
cut 9 rounds out of each piece of pastry and
place on the prepared tray. Top each piece
with a spoonful of jam and a spoonful of
coconut mixture, pinch the coconut mixture
slightly so that it stays together. 4 Bake for
15–20 minutes, or until golden brown.
Cook’s note: The puff pastry can be rerolled
and used again once only, after which it will
not rise well. Instead of throwing away the
leftover pastry, bake it and dust with icing
sugar when it comes out of the oven to
serve with ice cream or custard.
FROZEN BERRIES WITH
HOT CONDENSED MILK
SAUCE
Serves 4 to 6
EASY
yeast 2 t FRESHLY FROZEN
sugar 2 T SUMMER BERRIES
salt 1 T Keep these bags of
water 2–2½ cups strawberries, cherries,
Woolworths frozen sweetcorn blackberries and
raspberries on hand for
kernels 200 g
smoothies, muffin or cake batters
Woolworths braai relish, for serving
(some might need the berries to be
defrosted first), and use to make fruit
1 Sift together the dry ingredients. 2 Add
crumbles. R49.99 for 350 g
2 cups water to the dry ingredients, mixing
as you go. If you’re using a stand mixer, mix
at a medium speed until a ball of dough FROZEN CRISPY
forms. If the dough is a bit tough, add some POTATO RÖSTIS
more water until it feels soft. 3 Knead for Made with grated
about 10 minutes by hand or 5 minutes on potato and diced onion,
medium-high speed in a stand mixer. Mix in try them with with smoked salmon and
the sweetcorn, then place the dough in an Hollandaise, or poached eggs and
oiled bowl to rise until doubled in size. crispy bacon for breakfast.
4 Grease a large bowl. Fill the bowl to three- R39.99 for 500 g
quarters with the dough, then fill a large
saucepan that the bowl will fit in with water
FRESHLY FROZEN
about 2 cm deep. Place the saucepan over
SWEETCORN KERNELS
a medium heat, top with the bowl of dough
They’re harvested at their
and cover with a lid. Do not remove the lid
peak and frozen for
for at least 30 minutes, then test the dough
freshness and flavour.
with a skewer to see if it is fully cooked.
Use in everything from fritters and
Serve with the warm tomato relish. stir-fries, to potato bakes and
WINE: Woolworths Bellingham frittatas. R54.99 for 1 kg
Strawberry Rosé 2018

92 TASTE MARCH 2020

 FRE EZE R B ASI CS

CORN DOMBOLO
WITH TOMATO RELISH
R4 PER SERVING

“Add any frozen

veg, from chopped
broccoli to carrots,
to the dough instead
of sweetcorn”

TASTE MARCH 2020 93

 PA N T RY STA PL ES

SPAGHETTI WITH PORK-

AND-SAGE SAUSAGE
AND BUTTER-ROASTED
TOMATO SAUCE
R26 PER SERVING

PASS
TH E
PASTA?

94 TASTE MARCH 2020

 PA N TRY STA PLE S

ORECCHIETTE SALAD WITH

TUNA AND HEIRLOOM TOMATOES
R33 PER SERVING

Pasta is the
undisputed
king of pantry
staples: if you’ve
got a packet and
some canned
tomatoes, you’ve
got supper.
Now use some
ingenuity –
i.e. these five
recipes and our
cook’s tips – and
take this family
favourite to even
greater heights

PHOTOGRAPHS
JAN RAS
RECIPES AND PRODUCTION
JACQUELINE BURGESS
FOOD ASSISTANT
BIANCA STRYDOM

TASTE MARCH 2020 95

 PA N T RY STA PL ES

SPAGHETTI WITH PORK- have in your cupboard – this is the perfect

AND-SAGE SAUSAGE recipe for using up all your half-empty YOUR PASTA PANTRY
AND BUTTER-ROASTED packets.” Find the best of Italy at your local Woolies store
TOMATO SAUCE
“This pasta sauce is a game-changer. You no Serves 4
longer have to stand over the pot stirring for EASY ORECCHIETTE
hours. It’s the perfect base sauce for just about GREAT VALUE Its name means “little
ears” in Italian because
anything – melanzane parmigiana, lasagne, Preparation: 5 minutes
of its round, cup-like
cheat’s shakshuka or even on pizza bases.” Cooking: 10 minutes
shape. That, plus its
ridged texture, makes
Serves 6 orecchiette pasta 250 g this shape ideal for catching chunky
EASY light meat tuna chunks in brine sauces and small pieces of sautéed
GREAT VALUE 2 x 170 g cans, drained vegetables. R43.99 for 500 g
Preparation: 15 minutes limes 2, zested and juiced
Cooking: 1 hour extra virgin olive oil ¼ cup
Woolworths exotic tomatoes ORGANIC
whole peeled tomatoes in tomato juice 3, roughly chopped SPELT FUSILLI
1 x 800 g can dill 5 g The spiral shape of this
garlic 8 cloves, smashed caperberries 12 short pasta makes it
butter 60 g, cubed sea salt and freshly ground black perfect for trapping
both creamy and meat-
red chilli 1, halved pepper, to taste
based sauces. The Felicetti family
smoked paprika 1 t
makes this one for Woolies using
smoked salt, to taste 1 Cook the pasta in boiling salted 100% spelt semolina pasta, which
olive oil 1 T water until al dente. Drain, reserving has a rich and earthy flavour.
Woolworths pork-and-herb bangers 2 T cooking water. 2 Combine the R109.99 for 500 g
500 g, removed from casings remaining ingredients and toss through
spaghetti 500 g the cooked pasta. Season to taste.
Parmesan, grated, for serving HEALTH-CONSCIOUS, DAIRY-FREE RIGATONI
WINE: Woolworths Nitida Sauvignon A bronze die-cut short
1 Preheat the oven to 200°C. Pour the Blanc Semillon 2018 pasta made in the Italian
tomatoes into an ovenproof tray and crush Alps, it’s a great vehicle
lightly using the back of a fork. Add the WHOLEWHEAT FUSILLI for a substantial meaty
sauce that’ll cling to –
garlic, butter, chilli, smoked paprika and WITH GREEN OLIVES
and fill up – the ridged tubes (they’re
salt. Roast for 45 minutes, or until jammy. AND HERBS larger and wider than penne).
2 Heat a pan over a medium to high heat. “This is a great way to use up fresh herbs that R64.99 for 500 g
Add the olive oil and fry the sausage are starting to turn in the fridge. Store-bought
meat until golden and cooked through, basil pesto also works well in this dish.”
breaking it up with a wooden spoon as SPAGHETTI
it cooks. Remove from the heat. 3 Bring a Serves 4 Also bronze die-
large saucepan of salted water to the boil. EASY cut (meaning
Cook the pasta until al dente, then drain, GREAT VALUE it’s extruded through a die cutter
reserving 1⁄3 cup pasta water. Return to Preparation: 15 minutes made from bronze, creating a rough
the saucepan with the reserved water. Cooking: 20 minutes surface), it’s at its best slurped up with
4 Remove the tomatoes from the oven a full-flavoured Napoletana sauce
that will cling to the pasta, topped
and, using a potato masher or fork, break Woolworths organic spelt fusilli 250 g
with grated Parmesan.
up the garlic and tomatoes. Add the sauce extra virgin olive oil 1⁄3 cup
R27.99 for 500 g
to the cooked pasta and toss until well butter 2 T
coated. Fold through the sausage meat garlic 3 cloves, smashed
and serve on a large platter, topped with anchovies 6, roughly chopped ITALIAN POTATO
the Parmesan. capers 20 g GNOCCHI
WINE: Woolworths Laibach green chilli 1, finely chopped These versatile pillowy
Organic Merlot 2017 Italian parsley 30 g, roughly chopped potato dumplings can
Woolworths Nocellara Di Castelvetrano be baked, fried or boiled
ORECCHIETTE SALAD olives 10, pitted and are delicious with
WITH TUNA AND Woolworths queen olives 10, pitted any pasta sauce and plenty of freshly
HEIRLOOM TOMATOES lemon 1, zested and juiced grated cheese. R52.99 for 500 g
“Replace the orecchiette with any pasta you basil 20 g

96 TASTE MARCH 2020

 PA N TRY STA PLE S

WHOLEWHEAT FUSILLI WITH

GREEN OLIVES AND HERBS
R36 PER SERVING

“This is a great way to

use up fresh herbs
that are starting to
turn in the fridge”

TASTE MARCH 2020 97


BAKED RIGATONI WITH RICOTTA, SHALLOTS AND SPINACH
R17 PER SERVING
sea salt and freshly ground black
pepper, to taste
1 Cook the pasta in boiling salted water
until al dente. Drain, reserving ¼ cup
pasta water. 2 Heat the oil and butter in a
pan over a medium heat. Add the garlic
and cook until soft and golden. Add the
anchovies, capers, chilli and parsley and
cook for 1 minute. 3 Toss in the remaining
ingredients, then fold through the pasta
and reserved water. Season to taste.
WINE: Woolworths Delaire Sauvignon
Blanc 2018
BAKED RIGATONI WITH
RICOTTA, SHALLOTS
AND SPINACH
“This pasta bake is comforting at any time
of year. Add roast butternut for extra flavour,
and use leeks if you can’t find shallots.”
Serves 4
EASY
GREAT VALUE
Preparation: 15 minutes
98 TASTE MARCH 2020
PA N T RY STA PL ES
Cooking: 30 minutes
rigatoni 300 g
baby spinach 80 g
lemon 1, zested
sea salt and freshly ground black
pepper, to taste
olive oil 1 T
butter 1 T
shallots 2, finely chopped
garlic 2 cloves, finely chopped
anchovies 4, roughly chopped
Woolworths Ayshire ricotta 250 g
cream ½ cup
breadcrumbs 50g
Woolworths hard cheese
20 g, finely grated
1 Preheat the oven to 200°C. Cook the
pasta in boiling salted water until very
al dente (7–8 minutes). Drain, reserving
¼ cup pasta water. 2 Toss the cooked
pasta with the reserved pasta water, baby
spinach, lemon zest and season to taste.
3 Heat the olive oil and butter in a pan
over a medium heat. Sauté the shallots
and garlic until golden. Add the anchovies
and cook for 1 minute. Remove from the
heat and fold through the pasta. 4 Add
the ricotta and cream to the pasta and
gently fold to combine. Pour the pasta
mixture into an ovenproof pan. Top with
the breadcrumbs and bake until golden.
Sprinkle with the cheese to serve.
WINE: Woolworths DMZ Chenin
Blanc 2018
GNOCCHI WITH ROMESCO
SAUCE AND GRATED
HAZELNUTS
“Make the sauce in bulk and serve it with a
rack of lamb or roast potatoes. Toss it through
a grain salad for lunch the next day.”
Serves 2
EASY
GREAT VALUE
Preparation: 15 minutes
Cooking: 55 minutes
For the Romesco sauce:
red peppers 3, halved and seeded
ripe tomatoes 2, quartered
garlic 6 cloves, peeled
sea salt and freshly ground black
pepper, to taste
extra virgin olive oil ¾ cup
blanched hazelnuts 40 g, toasted
blanched almonds 40 g, toasted
smoked paprika 1 t
sherry vinegar ¼ cup
butter 1 T
Woolworths fresh gnocchi Italian
potato dumplings 400 g
toasted hazelnuts 10 g, finely grated
1 Preheat the oven to 200°C. Place the
peppers and tomatoes on a tray. Place the
garlic cloves on the peppers to prevent
them from burning. Season and drizzle with
olive oil. Roast for 30– 40 minutes, or until
soft. 2 Place the roast vegetables and the
remaining sauce ingredients in a blender.
Blend until slightly chunky. 3 Cook the
gnocchi in the butter according to package
instructions. 4 To serve, pour the warm
Romesco sauce into bowls and spoon
over the gnocchi. Top with the hazelnuts
and season with pepper.
HEALTH-CONSCIOUS
WINE: Woolworths Fairview Roaming
Goat Red Blend 2017
GNOCCHI WITH ROMESCO SAUCE
AND GRATED HAZELNUTS
R18 PER SERVING

TASTE MARCH 2020 99

The golden Buddha at
WatThat temple in
VangVieng. Opposite:
A mountaintop
viewpoint inVangVieng
during a sunrise hot-air
balloon flight.

100
 T R AVEL

HIGHS
IN
L AOS
A month-long adventure through Laos saw Iga Motylska
consume her body weight in coconut cakes and spicy larb,
learn how to make rice noodles, and eat fried grasshoppers

PHOTOGRAPHS AND TEXT IGA MOTYLSKA

TASTE MARCH 2020 101


Rain, far too much of it,
diverted my planned Laos trip to
Sri Lanka a week before I departed.
That’s how I learnt, ten years ago, that
spontaneity and travel insurance are
a solo traveller’s superpowers. For the next
decade, I was tantalised by the tales of
others who had been to Laos and loved it.
I dreamed of swimming in the Mekong
River and imagined scootering across the
450 km-long karst landscapes of Thakhek
Loop. There were mountains to climb
in Nong Khiaw, monasteries to tiptoe
through in Luang Prabang, and taste
buds to satiate with warm khao nom kok
coconut cakes served on banana leaves
at roadside markets.
Last year I did it all. Finally! My aim
on this long-awaited trip was total
culinary and cultural immersion – cue
my coffee plantation homestay with
Captain Hook (a moniker given to him
by travellers) and his family, who live
in Ban Kok Phung Tai village in
the south of the country. He’s lived here
for most of his life, so you won’t find
a more knowledgeable person to guide
you around the coffee plantations, take
you on a trek into the mountains, or
introduce you to the villagers and their
customs, including the medicinal use
of local plants. Tasty meals and campfire
chats shared with Hook’s family were
102 TASTE MARCH 2020
TR AVE L
Vat Phou is an 11th-century Khmer
Hindu temple complex and UNESCO
World Heritage Site.
a highlight, but it was the hunting for
midnight snacks that I’ll never forget.
After dinner, Hook led our group of
four travellers, armed with head torches
and plastic bottles, to search for insects,
scorpions, snakes and froglets. More
than 160 protein-rich, edible insect
species are part of the daily diet in this
part of Southeast Asia. Heaps of crickets,
grasshoppers and silkworm larvae are
sold at markets, while restaurants tempt
more tentative travellers with deep-fried
insects served with a chilli dipping sauce.
But you’ll find none of these frills in Ban
Kok Phung Tai. Here, you’ll eat your
insects straight up.
We took our catch back home to
roast and sample. I’ve always said I’ll try
anything once … so I did. The froglets, it
turned out, were reminiscent of chicken,
while the white meat I sucked from
the scorpion’s exoskeleton reminded
me of the subtle flavour of crab meat.
But it was the crickets, grasshoppers
and beetles that I knew I’d find hardest
to swallow. Once cleaned, they were
thrown into a wok over a fire and
seasoned with salt, pepper and chilli so
that their delicate nutty popcorn taste
became almost indiscernible. I ate them
with my eyes closed. Crunchy. Spicy.
Like nothing I’d ever eaten before.
Once was probably enough.
The next day, I started my
two-week journey towards
Luang Prabang in northern Laos, via
Thakhek, Vang Vieng and Phonsavan.
My route took me past Buddhist temples
and waterfalls, road-side coffee stands and
stacks of durian and pineapples. I passed
families planting cassava cuttings, while
others were clearing the land ahead of the
biannual rice-planting season. My next
destination: a family-run rice farm where
farmer Laut Lee would introduce me to
his way of life.
“Today, you’ll learn everything about
rice, from the grain to making noodles,”
Laut tells me and the other falangs
(foreigners) who have come to Lee 7 Farm
for a half-day experience. This popular
“ It was the crickets,
grasshoppers and
beetles that I’d find
hardest to swallow ”
activity offers travellers insights into what
it’s like to live off the land.
He places a bow-shaped yoke around
Nah, his female water buffalo. While
some rice farmers in the area have turned
to diesel tractors, Laut is committed to
tradition and doing things how they have
always been done – since his ancestors
arrived here from China 400 years ago.
“I make compost, herbicides and
pesticides from rice stalks, banana plants,
leaves and other plant matter from the
farm. Everything is organic,” he says.
“I use chicken manure and buffalo dung
as fertiliser…” Nah interrupts him.
“Oh, thank you for the demonstration,”
he laughs. Once we’ve ploughed the
gloopy rice paddy with Laut’s father,
Khyoaya, leading the way (my advice
is to wear factor 50 sunblock and clothes
you’re not too attached to, as you’re going
to get really dirty), Nah is cleaned in the
dam and left to do water buffalo things –
graze, squelch in the mud, siesta in the
shade of banana trees. Not a bad life, really.
Khyoaya, however, has no intention
of resting today. “My dad is 75 years old
and retired, but he pretends that he’s still
a farmer because he can’t sit still,” says
Laut as we watch the old man dangle a
fishing rod from the bamboo platform
into the farm dam. If he catches a
 Clockwise from top left:The daily sunrise alms-giving ceremony in Luang Prabang; chicken larb served with sticky rice; mee koy phan is a delicious Laotian street food of sticky rice, minced
brinjal and shallots, and other ingredients, wrapped in lettuce or cabbage leaves; lotus flowers in the UNESCO-listed lotus ponds at Manda de Laos; an early morning scene in the Old Quarter
of Luang Prabang; sticky rice cakes drying in the sun; water buffalo biltong drying at a bus stop; street art in Luang Prabang; the golden Wat Nong Sikhounmuang Buddhist temple.
 Clockwise from top left: A novice monk along the Mekong River; mosaics decorateWat XiengThong Buddhist temple; coffee shops dot the Pakse Motorcycle Loop; boys swimming atTad
Lo waterfall; the Thakhek and Pakse motorcycle loops are best explored on two wheels; you can swim in the turquoise waters of Kuang Si Falls;WatThat Buddhist temple is a quiet enclave
in bustling Vang Vieng; Tad Fane twin waterfall is Laos’s highest at 120 metres; dehusking rice grains using a foot-powered mortar and pestle.
 TR AVE L

LAOS NEED-TO-KNOW
SAY: la z (like “blouse”)

HOW TO GET THERE: I flew to

Bangkok with Ethiopian Airlines via
Addis Ababa. From there, Bangkok
Airways flies to the Laotian capital
of Vientiane.

GETTING AROUND: A daily

bus network operates from
Vientiane to all major provincial
capitals. Local buses and
songthaews (bakkies with sheltered
seating in the back) will take you
to remote areas. Travelling by air,
train and boat is also possible.

MONEY MATTERS: Laos is one

of the cheaper Southeast Asian
destinations. R1 = 615 Kip. Prices
are negotiable, especially during
the low season (March to May) when
it is hottest and travellers are fewer.

VISA: South Africans

receive a 30-day visa on arrival Find this recipe for chicken
at international border larb with lettuce at taste.co.za
checkpoints for US$30.

FOODIE GIFTS: Sticky rice is

served in a thip khao across Asia.
This bamboo woven basket with a
lid keeps the rice warm and insects
FOOD PHOTOGRAPH SADIQAH ASSUR-ISMAIL PRODUCTION HANNAH LEWRY
“Salty, sour and but my efforts are a bit like trying to slice
spicy, larb can be steak using a butter knife. Eventually I
made using any master the sweeping motion with a swift

away. Mekong seaweed sheets

sprinkled with sesame seeds add
flavour to salads and stews and are
a low-calorie snack. Bring home a
few vacuum-sealed tamarind pods
to make your own tamarind sauce.
HEALTH PRECAUTIONS:
There is a risk of malaria and
dengue fever throughout the
year and country.
VISIT: Captain Hook Coffee
Plantation & Homestay
(captainhookcoffee.com) and Lee
7 Farm (lee-7-farm.business.site).
ground meat”
perch or catfish, they’ll eat fish larb for
dinner tonight. My travels have taught
me that Laos’s national dish is versatile.
Salty, sour and spicy, larb can be made
using any ground meat, depending on
what’s available, along with lots of mint,
coriander and a generous squeeze of lime.
It’s completely addictive.
We leave Khyoaya to his quiet fishing
time, because Laut has more work lined
up. We stand calf-deep in the paddies and
plant seedlings in holes we’ve made with
our thumbs. I use a sickle to attempt to cut
handfuls of golden, drooping rice stalks,
twist of my wrist. It’s hot work that us
city dwellers aren’t accustomed to and I’m
grateful for the refreshing iced tea made
with mint from the farm that’s on hand to
quench our thirst.
As the afternoon progresses, we dehusk
the grains using a foot-powered pestle and
mortar and grind it into flour in a quern
stone. Laut’s family members show us
how to knead the rice flour dough, but as
time is limited, he brings out a fermented
dough ball wrapped in banana leaves that’s
steamed in a bamboo basket. Spoonfuls
of the dough are placed into a handheld
noodle press and long strings of noodles
are squeezed into the boiling pot in
circular motions.
Minutes later, we’re sitting cross-

TASTE MARCH 2020 105

 TR AVE L

legged on a low bamboo platform eating

noodles drenched in a home-made sweet-
and-sour tamarind sauce, along with
basil, rocket, mint, spring onions and
baby carrots – all organic produce that
we’d picked from the farm earlier. And,
with a new understanding of the time,
tradition and dedication that have gone
into growing, harvesting and preparing
our meal, I sit there feeling beautifully
nourished.
Finally, a plate of fried grasshoppers
is placed in the middle of the table.
And I decide that the trick to eating these
creepy crawlies is not with my eyes but
rather with my heart – in harmony with
the generosity of the Laotian people
who have taken me on the biggest
culinary adventure I could ever have
imagined. It turns out I’ll try anything
at least twice! W
Iga Motylska is a Joburg-based freelance travel journalist.
Find her at eagerjourneys.com and @eagerjourneys

LAUT LEE’S HOME-MADE

TAMARIND NOODLE SAUCE

Serves 4
EASY
GREAT VALUE
Preparation: 1 hour
Clockwise from top left: Our cheerful host, famer Laut Lee; steaming rice noodle dough in a banana leaf; Pathongsy
teaching a group of foreign travellers how to make rice noodle dough at Lee 7 Farm; threshed rice grains. tamarind pods 100 g (or use Woolworths’
Asian tamarind paste)
fresh rosemary 5 sprigs, finely chopped
(or use dried)
fresh oreganum 5 sprigs, finely chopped
(or use dried)
small lime 1, juiced
LAUT LEE’S
salt a pinch
HOME-MADE
sugar 2 t
TAMARIND
rice noodles, for serving
NOODLE SAUCE

1 Soak the dried tamarind pods in 1 cup

warm water for 1 hour, stirring occasionally,
or prepare the tamarind paste according to
package instructions. 2 Add the rosemary
and oreganum. 3 Squeeze in the lime
juice. 4 Mix in the salt and sugar.
5 Pour over rice noodles in a serving
bowl. Cook’s note: Serve with sweet
basil, rocket, chopped spring onions,
carrot ribbons and sprinkle
with sprouts.
FAT-CONSCIOUS, DAIRY-FREE, MEAT-
FREE, WHEAT-AND GLUTEN-FREE,
Find recipes for pork and chicken larb at taste.co.za.

106 TASTE MARCH 2020

 A D V E R T I S I N G P R O M O T I O N

BOURSIN & BUBBLES

Make your next cheese platter your best one yet with Boursin. The
iconic full-fat soft cheese, delicately flavoured with garlic and herbs,
is the ultimate everyday luxury. Delicious enough on its own, Boursin
also forms the base of a spectacular celebratory canapé, ready
to pair with your favourite chilled bubbly – Boursin and a dry MCC
would be a perfect match. woolworths.co.za

SERVING SUGGESTION: Smear a generous amount of garlic-and-herb Boursin on

crisp rye toast or a cracker, top with a sliver of smoked trout and microgreens and finish
with a squeeze of lemon juice and cracked black pepper. Serve with chilled bubbly.
PHOTOGRAPH JAN RAS PRODUCTION JACQUELINE BURGESS FOOD ASSISTANT BIANCA STRYDOM

Not for Sale to Persons Under the Age of 18

 A D V E R T I S I N G P R O M O T I O N

It’s already March and

we need all the kitchen
help we can get. That’s
why it’s so handy to
keep a few packs of
Woolies’ bangers in the
fridge or freezer. The
range now includes
plain, pork-and-herb,
pork-and-cheese and
chorizo-and pork, if
you’re in the mood
for something slightly
spicy. They’re quick to
prepare, good value for
money and so versatile
– they do well on the
braai, you can grill them
in the oven or pop them
into a pan. Made with
only the best quality
ingredients, no added

PHOTOGRAPH JAN RAS PRODUCTION ALETTA LINTVELT FOOD ASSISTANT GAIL DAMON
MSG and natural
casings, this is one
freezer staple that lends
itself to endless dinner
variations. You might
even feel like being
creative in the kitchen
by giving them a bit of
Asian flair as pi tured.
woolworths.co.za

S
SERVING SUGGESTION: Serve skewered, cooked bangers
with edamame beans and spring onions with a spicy dipping
w
ssauce. To make the sauce, mix 3 minced garlic cloves, 4 T
ssoya or teriyaki sauce, 2 T rice wine vinegar, 2 t sesame
oil and 1 t sambal oelek or chilli sauce. Serves 2
o
 W EEK LY PLA N N ER

SCA
N
T

O
SH
OP
QR
CODE

SNAP AND SHOP

Never used a QR code?
Start now. See page 114
for instructions.

What to make for dinner? There’s no

easy answer. We get it. The solution: an
instantly shoppable weekly meal plan
that saves on time and tantrums
PHOTOGRAPHS MYBURGH DU PLESSIS
RECIPES AND PRODUCTION HANNAH LEWRY
FOOD ASSISTANT CLAIRE VAN ROOYEN

TASTE MARCH 2020 109

 WE EK LY PLA N N ER

“Use those
microwaveable
baby potatoes
to save time
and flake
the fish while
they cook”

SCA
N
T

O
SH
OP

FISH CAKES WITH

WATERMELON SALSA

110 TASTE MARCH 2020

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STEAK WITH SOUTHERN-SPICED CAULIFLOWER AND POMEGRANATE-SPRING ONION YOGHURT

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 WE EK LY PL A N N E R

DUCK FRIKKADELS WITH

HUMMUS, BEETROOT
AND HARICOT BEANS
R37 PER SERVING

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GRILLED SWEET CHILLI CHICKEN
WITH APPLE, CUCUMBER AND
PEANUT SALAD
R30 PER SERVING

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HOW TO SNAP AND SHOP
Step 1: Go to your app store and download
a QR code reader to your smartphone.
Step 2: Hold your phone over the QR code
on the recipe photo and you’ll be directed
to the Woolies website where you’ll find all
the ingredients for that recipe listed.
Step 3: Click on the plus sign to add each
ingredient you need to your basket.
Step 4: If you want to cook the other recipes
too, scan the next QR code. The ingredients
will be listed and can be added to those
already in your basket.
Step 5: Go to the checkout. You may be
prompted to log in and select a delivery area.
Choose your time slot and pay! That’s it!
MON
MONDAY’S FUSS-FREE FISH
FISH CAKES WITH
WATERMELON SALSA
“These fish cakes really go a long way.
Time-saving tip: use Woolies’ microwaveable
baby potatoes to make a quick mash.”
Serves 4
EASY
Preparation: 20 minutes
Cooking: 15 minutes
Woolworths baby potatoes with
garlic-and herb-butter 700 g
Woolworths hot-smoked snoek
2 x 200 g packs
lemon 1, zested and juiced
Italian parsley 2 t chopped
sea salt and freshly ground black
pepper, to taste
flour 100 g
olive oil 2 T
For the watermelon salsa:
Woolworths prepared watermelon
1 x 350 g tub
red chillies 2, sliced
olive oil 1 T
limes 2, juiced
sea salt and freshly ground black
pepper, to taste
1 Microwave the potatoes according
to package instructions. Once cooked,
transfer to a large bowl and mash roughly.
Set aside. 2 Flake the snoek into small
pieces, removing all the fine bones. Mix
the snoek with the potatoes, lemon juice
and zest and parsley. Season to taste.
114 TASTE MARCH 2020
WE EK LY PL A N N E R
3 Shape the mixture into medium-sized
fish cakes and lightly dust with the flour
to make a crust. 4 Preheat a large pan and
add the olive oil. Lightly fry the fish cakes
until golden brown and crispy, about 3–5
minutes on each side. 5 To make the salsa,
cut the watermelon into chunky pieces
and place onto a serving dish. Scatter with
the chilli, then drizzle over the olive oil and
lime juice. Season and toss to coat. Serve
with the warm fish cakes.
HEALTH-CONSCIOUS
WINE: Woolworths Chenin Blanc
Pinotage 2018
TUESDAY’S UPSCALED
TUES
STEAK DINNER
STEAK WITH SOUTHERN-
SPICED CAULIFLOWER
AND POMEGRANATE-
SPRING ONION YOGHURT
“I often make these Southern-fried veggies
on the weekend for snacks.”
Serves 4
EASY
Preparation: 15 minutes
Cooking: 20 minutes
Woolworths free-range sirloin
steak 600 g
sea salt and freshly ground black
pepper, to taste
olive oil, for frying
free-range eggs 2
Woolworths cauliflower florets
1 x 700 g packet
Woolworths Southern fry coating
1 x 125 g box
canola oil 1 cup
Woolworths double-thick plain
yoghurt 300 g
spring onions 4, thinly sliced
pomegranate rubies 175 g
1 Season the steaks. Heat a pan and drizzle
in some olive oil. Sear the steaks until
cooked to your liking. Set aside to rest.
2 Beat the eggs in a large bowl. Toss the
cauliflower in the egg until well coated.
Place the Southern fry coating onto a tray
and toss the cauliflower in the coating
until well coated. 3 Heat the canola oil in a
large saucepan. Deep-fry the cauliflower
in batches until golden and crispy. Drain
on kitchen paper. 4 To serve, spoon the
yoghurt onto a serving plate and scatter
over the spring onions and pomegranate
rubies. Slice the steak and place on the
yoghurt with the cauliflower.
WINE: Woolworths Thelema Cool
Climate Cabernet Sauvignon 2017
WEDNESDAY’S THROW-
WED
TOGETHER SUPPER
DUCK FRIKKADELS WITH
HUMMUS, BEETROOT
AND HARICOT BEANS
“Pull together the rest of the dish while the
frikkadels are cooking. If you don't like beans,
use one of Woolies’ Ready to Eat grain
sachets instead.”
Serves 4
“Finish the rest
of the dish in
the time it takes
to cook the
duck frikkadels”
EASY
GREAT VALUE
Preparation: 10 minutes
Cooking: 15 minutes
olive oil 2 T, plus extra for drizzling
Woolworths Easy to Cook duck
frikkadels 1 x 550 g pack
Woolworths hummus 1 x 180 g tub
haricot beans 1 x 400 g can, drained
and rinsed
Woolworths crimson microleaves,
for serving
celery 4 sticks with leaves, sliced
Woolworths ready-cooked beetroot
1 x 450 g tub
sea salt and freshly ground black
pepper, to taste
1 Heat the olive oil in a pan and fry
the frikkadels until golden and cooked
through, about 20 minutes. 2 To assemble,
spread the hummus on a platter and
top with the haricot beans, microleaves
and celery, then add the frikkadels and
beetroot. Drizzle with olive oil and season.
HEALTH-CONSCIOUS
WINE: Woolworths Beyerskloof
Pinotage 2018
 W EEK LY PLA N N ER

MARINATED TOMATO-
AND-MOZZARELLA PIZZA
R24 PER SERVING

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“Charring and then marinatingg the omatoes adds

texture and flavour

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 WE EK LY PLA N N ER

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WHOLE ROAST
PERI-PERI RUMP

116 TASTE MARCH 2020

 W EEK LY PLA N N ER
THURSDAY’S
THURS
on each side. Place in a baking tray and
EASY-PLEASER CHICKEN SALAD pour over the sweet chilli sauce. Roast for
GRILLED SWEET CHILLI 10–15 minutes until cooked through and
CHICKEN WITH APPLE, caramelised. 3 Place the cucumber, carrots,
CUCUMBER AND apple and coriander into a bowl and pour
PEANUT SALAD over the dressing. Scatter with the peanuts.
“Chicken salad is the ubiquitous crowd- Serve the chicken and sweet potato with
pleaser. Give it a quick revamp without the salad on the side.
any real effort at all. And use Woolworths’ HEALTH-CONSCIOUS, DAIRY-FREE
ready julienne carrots if you want to save WINE: Woolworths Fairview Shiraz 2017
even more time.”
Serves 4 FRI
FRIDAY’S DIY PIZZA
EASY MARINATED TOMATO-
GREAT VALUE AND-MOZZARELLA PIZZA
Preparation: 10 minutes “I love a Friday fakeaway! I’ve tweaked the
Cooking: 25 minutes classic margherita by charring and then
marinating the tomatoes to give them more
flavour and a more interesting texture.”
“Give chicken salad
a punch of flavour Serves 2 to 4
without much EASY
effort at all” GREAT VALUE
Preparation: 10 minutes
Cooking: 20 minutes
Woolworths sliced sweet potato olive oil, for frying
1 x 500 g bag Woolworths slicing tomatoes 8, halved
olive oil 4 T Woolworths Rosa tomatoes
sea salt and freshly ground black 1 x 400 g punnet
pepper, to taste mozzarella 400 g, sliced
free-range bone-in, skin-on chicken Woolworths stone-baked plain
breasts 4 pizza bases 2
sweet chilli sauce ½ cup sea salt and freshly ground black
medium cucumber 1, peeled and sliced pepper, to taste
carrots 3, sliced julienne or shaved into fresh basil, for serving
ribbons basil pesto, for serving
Granny Smith apples 2, halved and
thinly sliced For the tomato marinade, mix:
fresh coriander 10 g, for serving olive oil ½ cup
roasted and salted peanuts sherry vinegar ¼ cup
100 g, for serving sugar 2 t
sea salt and freshly ground black
For the dressing, mix: pepper, to taste
soya sauce 3 T
red chilli ½ T chopped 1 Preheat the oven to 200°C. Heat a little
ginger ½ T chopped olive oil in a pan and char the halved
garlic 1⁄3 T chopped tomatoes, cut side down, until caramelised.
sesame oil 1 t Place in a bowl. Repeat with the Rosa
sugar 1 t tomatoes. 2 Toss the charred tomatoes
in the marinade and allow to stand for
1 Preheat the oven to 200°C. Toss the a few minutes. 3 Divide the mozzarella
sweet potato in 2 T olive oil, season and between the pizza bases, then top with the
roast for 25 minutes, or until golden and tomatoes. Bake for 10–15 minutes, season,
cooked through. 2 Rub the chicken breasts slice and serve with the basil and pesto.
with the remaining olive oil and season, HEALTH-CONSCIOUS, MEAT-FREE
then sear in a hot griddle pan for 5 minutes WINE: Woolworths Merlot 2018
SATURDAY’S
SAT
EASY ENTERTAINER
WHOLE ROAST
PERI-PERI RUMP
“Make this in the oven or on the Weber.
It’s seared and then put into a cast-iron,
fireproof casserole dish to cook in the
delicious peri-peri sauce until tender and
spicy. Perfect for special friends or well-
behaved family members.”
Serves 8
EASY
Preparation: 20 minutes
Cooking: 1 hour 15 minutes
Woolworths whole rump steak roast
2.2 kg (from the butcher’s counter)
sea salt and freshly ground black
pepper, to taste
olive oil 4 T
Woolworths peri-peri marinade
2 x 500 ml bottles
Woolworths Pepperito peppers
4, halved
Woolworths Portuguese rolls
8, halved and toasted
small red cabbage 1, shredded
small green cabbage, 1 shredded
limes 2, juiced
potato wedges, for serving
1 Preheat the oven to 200°C. Preheat a
large pan or griddle pan until very hot –
you can also do this on the braai. Season
the rump generously and rub with the
olive oil. 2 Sear the steak until golden
brown on all sides. Place in a large roasting
pan, pour over the marinade, and cover
tightly with foil. Place in the oven and
roast for 1 hour. It’s important to allow the
meat to rest for at least 30 – 45 minutes
before serving. 3 Slice the peppers in half
lengthways, toss in olive oil, season and
roast in an ovenproof dish until soft and
juicy, about 20 minutes. This can also be
done over the coals. 4 To serve, thinly slice
the beef, then serve on the rolls with the
cabbage tossed in the lime juice, peppers
and lots of the sauce with the crispy
potato wedges on the side.
Cook’s note: This will also go well with
sriracha mayo, or peri-peri sauce mixed
with Woolies’ mayo.
DAIRY-FREE
WINE: Woolworths Signature Series
Beyers Truter Pinotage 2017
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SUN

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ALL-IN-ONE LUNCH
SPANAKOPITA PIE
TRAY BAKE
“I am a big fan of spanokapita, but
folding individual hand pies is not how
I want to spend my weekend, so I make
this tray bake instead. It looks amazing
on the table and tastes just as delicious
as the individual ones.”

Serves 6 to 8
A LITTLE EFFORT
GREAT VALUE
Preparation: 40 minutes
Cooking: 1 hour 10 minutes

For the filling:

butter 80 g
olive oil, for frying
onions 2
garlic 2 cloves, crushed
Woolworths Swiss chard 2 x 200 g bags
Danish feta 200 g
pitted black olives 200 g, roughly
chopped

For the pastry:

Woolworths phyllo pastry 1 x 250 g roll
butter 100 g, melted
sea salt and freshly ground black
pepper, to taste
white sesame seeds, for sprinkling

1 Preheat the oven to 180°C. To make the

filling, melt the butter in a pan with
a splash of olive oil. Sauté the onions,
then the garlic until transparent and soft.
2 Heat a little more olive oil in a clean pan
and sauté the Swiss chard in batches until
wilted. Remove from the heat and mix
with the onion-and-garlic mixture, then
crumble in the feta and add the olives.
3 Lay 3 sheets phyllo pastry in a 20 x
30 cm baking dish, brushing each layer
with the melted butter. Spoon a third
of the filling on top of the pastry and
repeat the process three times. Finish
with three layers of phyllo pastry, brush
with the remaining butter and score
diamond shaped patterns on the top.
4 Sprinkle with sesame seeds. Bake until
golden brown and crispy, 25–35 minutes.
SPANAKOPITA PIE Serve with a no-wilt Greek salad (without
TRAY BAKE lettuce) and braaied lemony lamb chops.
R22 PER SERVING WINE: Woolworths Kleine Zalze
Chenin Blanc 2018

118 TASTE MARCH 2020

 A D V E R T I S I N G P R O M O T I O N

There’s a reason
that shallots, those
lovely but lesser
known members of
the alli m family, are
beloved by chefs
and foodies. They
have a sweeter,
more subtle flavour
than brown onions,
make the perfect
seasoning, are
great in sauces
and wonderful in
roasts … The list
goes on. Cultivated
for Woolworths by
Dutoit Agri farms,
north of Ceres
and nourished
by the clear, cold
waters of the Koue
Bokkeveld, they’re
the essence of
local, and very, very
lekker. In season
now, but only until
May, shallots are the
perfect way to add
some mild onion
flavour to sauces,
potato salads, or
just about anything.
woolworths.co.za
 A D V E R T I S I N G P R O M O T I O N
ROAST ONION TARTE TATIN feta cheese 200 g
fresh thyme or wild rocket a few sprigs,
Serves 6 to 8 to garnish
butter 2 T 1 Preheat the oven to 160°C. Place 1 T
sea salt and freshly ground black butter, the seasoning and garlic in a
pepper, to taste wide pan. Add the shallots, cut-side
garlic 2 cloves down. 2 Slowly fry the onions until
shallots 15, peeled and sliced softened and pale golden in colour.
into rounds Remove from the pan and set aside.
caster sugar 100 g 3 Place the sugar in a saucepan and
balsamic vinegar 1 T cook over a low heat until a caramel
Woolworths all-butter puff forms. Add the balsamic vinegar and
pastry 350 g remaining butter. Pour a thin layer of
Woolworths barrel-aged Greek-style caramel, 2–3 mm thick, into a shallow
saucepan or ovenproof pie dish. Place
the shallots on top of the caramel, cut-
side down. 4 Roll out the puff pastry
to a thickness of 3–5 mm and cut out
a disc slightly larger than the pan or pie
dish. Crumble the feta over the shallots.
Place the pastry over the shallots and
tuck in the edges so the pastry forms
a “cup” to hold in the shallots. Make a
small air hole in the centre of the pastry
and bake for 30 minutes, or until golden.
Turn out and serve garnished with
thyme or wild rocket.
PHOTOGRAPH JAN RAS PRODUCTION JACQUELINE BURGESS A D V E R T I S I N G P R O M O T I O N

VERJUICE-ROASTED PEAR AND

SHALLOT SALAD
Preheat the oven to 180°C. Place 6 ripe
pears, halved lengthways, 8 shallots,
halved lengthways, and 4 bay leaves in
a roasting pan. Pour over 1 cup verjuice
FOOD ASSISTANT BIANCA STRYDOM

and 2 T olive oil. Season and roast for

30–40 minutes, or until golden. Allow to
cool slightly. Arrange 1 fennel bulb (sliced
into wedges) and 40 g watercress on a
serving dish. Top with the roast pears
and shallots. Top with 150 g chevin and
sprinkle with toasted walnuts. Pour the
pan juices over the salad to serve.
Serves 4
 SHOPPI NG L IST

SHOPPING LIST
This list contains every ingredient you need to make the recipes in this issue. Tear it out and shop in store,
or scan the QR code to shop online. We’re assuming you have staples, such as salt, pepper, eggs, milk, butter,
olive oil, cooking oil, flour, garlic, etc. in your pantry.

BAKERY … White sesame seeds

… Icing sugar
… Portuguese rolls … White wine vinegar
… Lazy Kettle hickory smoke extract
… Whole peeled tomatoes in
(or use smoked paprika)
tomato juice
FOOD CUPBOARD … Light meat tuna chunks in brine
… Yeast
… Almond milk … Maple syrup
… Anchovies … Mustard powder
… Asian coconut palm sugar … Nocellara Di Castelvetrano olives FRUIT AND VEGETABLES
… Asian tamarind paste … Olive oil … Avocado
… Basil pesto … Orecchiette pasta … Baby leeks
… Basmati rice … Organic spelt fusilli … Baby marrows
… Beef stock … Orzo … Baby potatoes
… Bicarbonate of soda … Oyster sauce … Baby potatoes with garlic-and-
… Blanched almonds … Penne herb butter
… Blanched hazelnuts … Peri-peri marinade … Baby spinach
… Brandy … Pitted black olives … Brinjals
… Breadcrumbs … Queen olives … Brown mushrooms
… Caperberries … Red wine vinegar … Butternut or pumpkin
… Capers … Rice noodles … Carrots
… Caster sugar … Rice vinegar … Cauliflower florets
… Canned chickpeas … Rigatoni … Celery
… Chunky strawberry jam … Sambal oelek … Cucumber
… Chutney … Salted pretzel snack … Crunchita lettuce
… Coconut milk … Sesame oil … Exotic tomatoes
… Coconut oil … Sherry vinegar … Fresh chilli
… Condensed milk … Soya sauce … Granny Smith apples
… Dark chocolate … Spaghetti … Green cabbage
… Desiccated coconut … Sultanas … Lemons
… Dijon mustard … Sundried tomatoes … Limes
… Green olives … Sweet chilli sauce … Medium slicing tomatoes
… Haricot beans (canned) … Tangy salad cream … Onions
… Harissa paste … Tomato paste … Pak choi
… Hazelnuts … Tomato relish … Peas
… Hoisin sauce … Vanilla extract/paste … Pears

TASTE MARCH 2020 123

 S HO PP I NG LI ST

… Pepperito peppers … Pancakes

… Plums … Phyllo pastry
MEAT, POULTRY AND FISH
… Pomegranate rubies … Potato wedges
… Beef fillet
… Prepared watermelon … Roasted Mexican-style corn mix
… Chicken breasts
… Radishes … Summer berries
… Easy to Cook duck frikkadels
… Red heirloom tomatoes … Sweetcorn kernels
… Free-range bone-in skin-on
… Red onions
chicken breasts
… red peppers
HERBS AND SPICES … Free-range whole chicken
… Rosa tomatoes
… Basil … Free-range sirloin steaks
… Shallots
… Bird’s-eye chillies … Hake
… Small green cabbage
… Cardamom pods … Hot-smoked snoek
… Small red cabbage
… Cayenne pepper … Pork-and-herb bangers
… Sliced sweet potato
… Chicken masala spice … Pork belly
… Spring onions
… Chilli flakes … Whole rump steak roast
… Swiss chard
… Chives
… Tenderstem broccoli
… Coriander
… Tomatoes MILK, DAIRY AND EGGS
… Crimson microleaves
… Ayshire ricotta
… Dill
… Buttermilk 
FRIDGE … Garam masala
… Cream
… Fresh gnocchi Italian potato … Ginger
… Crème fraîche 
dumplings … Green chilli
… Danish feta
… Fresh tagliatelle … Green peppercorns in brine
… Double-thick plain yoghurt
… Hummus … Ground cinnamon and sticks
… Gruyère
… Ready-cooked beetroot … Ground coriander
… Hard cheese
… Stone-baked plain pizza bases … Ground cumin
… Maas milk
… Italian parsley
… Mozzarella
… Medium-hot curry powder
FREEZER … Parmesan
… Microherbs
… All-butter puff pastry sheets … Pecorino
… Mixed peppercorns
… Crispy potato röstis … Sour cream 
… Mustard seeds
… Edamame beans … White Cheddar
… Nutmeg
… Frozen peas … Yoghurt 
… Onion salt
… Frozen rotis
… Oreganum
… Hake fillets
… Paprika NUTS AND GRAINS
… Parsley … Almonds
… Red chillies … Cashew nuts
SNAP AND SHOP
… Rosemary … Ground almonds
Turn to page 114 for … Smoked paprika … Millet or oats
instructions on how
… Smoked salt … Quinoa
to download a QR
code reader to your … Southern fry coating … Roasted-and-salted peanuts
smartphone, then
… Szechuan peppercorns … Sesame seeds
scan and shop.
It’s that easy! … Thyme
… Turmeric

124 TASTE MARCH 2020

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STARTERS AND LIGHT MEALS
INDEX
All-grain coconut-and-cardamom porridge
hazelnuts
Grilled sweet chilli chicken with apple,
98 DESSERTS AND BAKING
Amasi bundt cake with crème
cucumber and peanut salad 117 fraîche frosting 78
with maple-butter pears 84
Harissa hake with corn and beans 90 Baked yoghurt brûlée with
Buttermilk-soaked oats with berries 28
Hoisin mushroom bowls with pak choi sticky plums 80
Crispy twice-cooked eggs with
and coconut rice 84 Buttermilk jelly with sticky
sambal oelek and herb salad 64
Jammy roast chicken 62 strawberries 28
Last of the summer tomatoes pasta salad 78
Marinated tomato-and- Coconut-and-jam tarts 92
Onion bhajis with buttermilk
mozzarella pizza 117 Frozen berries with hot condensed
dipping sauce 28
Pepper-and-onion salt-smashed milk sauce 92
Orecchiette salad with tuna and
pea pasta 23 Lemon drops 86
heirloom tomatoes 96
Salted crispy pork with fragrant Salted lemon curd galettes 23
Quick pickled baby marrow-
pepper sauce 23 Salty pretzel choc-chunk
and-cashew salad 64
Spaghetti with pork-and-sage shortbread 24
Salted hake, radish and caper
sausage and butter-roasted
mayo salad 24
tomato sauce 96
Wholewheat fusilli with green SIDE SERVINGS
Spanakopita pie tray bake 118
olives and herbs 96 Corn dombolo with tomato relish 92
Steak with southern-spiced cauliflower
Crispy potatoes with masala butter crème
and pomegranate-spring
MAIN MEALS fraîche 80
onion yoghurt 114
Baked rigatoni with ricotta, Easy caponata 62
Szechuan wok beef with salted lime
shallots and spinach 98 Laut Lee’s home-made tamarind
cucumber 23
Butternut-and-chickpea korma 84 noodle sauce 106
Ultimate buttermilk KFC chicken
Duck frikkadels with hummus, Olive-and-caper pasta sauce 54
with amasi slaw waffles 78
beetroot and haricot beans 114 The new potato bake 90
Use-up cheese bake 62
Fish cakes with watermelon salsa 114 Smashed garlic-and-thyme potatoes
Whole roast peri-peri
Gnocchi with Romesco sauce and grated with avocado mayo 87
rump steak 117
Stir-fried lettuce 62

CONVERSION CHART
250 ml = 1 cup 125 ml = ½ cup 65 ml = ¼ cup 15 ml = 1 tablespoon 45 ml = 3 tablespoons
190 ml = ¾ cup 85 ml = ¹⁄3 cup 5 ml = 1 teaspoon 30 ml = 2 tablespoons 60 ml = 4 tablespoons

COMPETITION TERMS AND CONDITIONS

The winners will be the first correct entries drawn after the closing date. In the event of the judges not being able to contact the selected
winner on contact details supplied, an alternative winner will be selected. The judges’decision is final and no correspondence will be entered
into. The prize is not transferable and may not be converted into cash. Employees of Woolworths, New Media and the prize sponsor company,
their families, agencies or any other parties associated with the competition may not enter. Only one entry per person will be allowed. All details
correct at time of going to print. Note that some expenses may not be included in the prize. Visit taste.co.za for prize-specific information and
terms and conditions. Entry is limited to South African residents over the age of 18 Unless otherwise specified, the closing date for all giveaways
and competitions in this issue is 22 March 2020. Terms and conditions apply, see above.

* Woolworths products featured are subject to availability and may not be available at all stores. All prices include VAT and were correct at the time of going to press.
Offers available while stocks last. Not all products and ingredients featured are available from Woolworths. While all precautions have been taken to ensure the accuracy
of information, neither the publisher and editor, nor New Media, can be held liable for any inaccuracies, injuries or damages that may arise.

126 TASTE MARCH 2020

 WATCH
US MAKE
THIS ON
YOUTUBE!

Yes, you read

that right.
These wobbly
cubes of milk
tart are fried,
then dusted
in cinnamon
sugar. They’re
sensational
served warm
with caramel
sauce. Subscribe
PHOTOGRAPH JAN RAS PRODUCTION BIANCA STRYDOM

to our YouTube
channel to make
sure you don't
miss the recipe.

Fried milk tart with

caramel sauce