Woolworths TASTE

Hurray for spring, warmer weather and the chance to light that braai. If you’re starting to plan some braai menus, don’t forget to include pork cuts in your repertoire. Budget-friendly and so versatile, succulent pork is ideally suited to the braai a

Serves 4 EASY Preparation: 20 minutes sherry vinegar 1/3 cupolive oil 1/3 cuplemon 1, juicedsalt, to tastepepper, to taste tuna 200 g, cut into 2.5 cm cubesyellowtail 200 g, cut into 2.5 cm cubesfennel 1 bulb, plus fronds, shavedcaperberries 50 g,

Sure, we all went through a phase of putting sriracha on everything. But this Heritage Day, we’d like to make a case for a locally made condiment that improves just about every dish it touches. Find the recipe for amagwinya with atchar at taste.co.z

Her day job is in HR, but when not “at work”, Tayla Naika creates beautifully styled and quirkily named recipes for her Instagram feed, @Taylamadefood. As Heritage Day approaches, we asked her to share her cooking roots. When I was around 16, we wer

“Growing up we always had atchar with slap chips and fresh farm bread – it brings back amazing memories. A kota without atchar is not a kota – you need that beautiful oily atchar with it.” – Keletso Motau, TASTETube host and stylist “I don’t like ch

“WHEN LOCKDOWN STARTED, Chris Erasmus [of Foliage] and Darren Badenhorst [of Le Coin Français] sent out a call on the Franschhoek chefs WhatsApp group. “They said ‘Let’s cook for the community’,” says Margot Janse. Margot is the former executive chef

“Snowballs evoke the fondest childhood memories. My sisters and I loved them because of their unusual name, especially since we had not experienced snow at the time – we used to stack them to make snowmen. We had home-made snowballs fairly often as a

“We put a modern twist on tradition without changing the flavours, this dish is eaten by most South Africans. For me, it takes me back to childhood,” says chef Siya. The whey is boiled down with sugar cane syrup, lemon juice and gelatine to make whe

Add some zest to your life with delicious LemonGold® lemons, now in season and exclusive to Woolworths. They’re super juicy and seedless, which makes them ideal for spring cooking and drinks. Use them in a marinade for a chicken braai, scorch them on

Lesego Semenya is the author of Dijo and a TV host @lesdachef BEFORE MAIZE AND WHEAT became staples, sorghum was the original source of starch for traditional meals in southern Africa. It’s usually fermented and cooked into a soft porridge or turne

“Grabouw wors is the absolute braai staple. It’s perfect for a last-minute, low-maintenance, boerie braai on a summer evening.” – Alistair Fester “The Woolies steak rub is an heroic seasoning for all things, not just steak. I love to rub it onto roo

New to the thriving Duchess stable is the Duchess Spritz in two flavours – berry-rosé and elderflower. By combining de-alcoholised wine and fragrant botanical extracts, the brains behind the Duchess have balanced the acidity to deliver a tangy, refre

A glass of this crisp, zingy Sauvignon Blanc is the perfect start to an afternoon spent outdoors. It offers a mouthful of granadilla that will whet your appetite for the smoky food to come. Definitely consider buying it by the case this spring. R79.9

Butter is one of the greatest ways to finish a dish and add that more-ish flavour. Woolworths’ quality butter is the result of four pillars: the finest milk, the best cream, no preservatives, and the best packaging for the finest taste and texture. ■

CHOOSE A BRAAI ALL-ROUNDER: If the king of Pinotage, Beyers Truter, can drink chilled Pinotage with seafood, so can you. This grape variety’s ancestors, Pinot Noir and Cinsaut, make it versatile enough to drink with everything from fish and pork, to

Few smells are as familiar to me as that of sorghum – a distinctive sour aroma that seemed to fill the entire room as my grandmother opened the Tupperware container in which it had been fermenting. And for me, nothing offers more proof that food is t

For traditional boerekos Dassiesfontein has grown from two humble roadside wagons into a much-loved landmark. The tiny farmstall section is most famous for its lamb pies and fresh plaasbrood, while on the shelves you’ll find local preserves and hone

Whether you’re cooking on a Weber, Big Green Egg, a half-drum, in a potjie, on a grid, right in the coals, or on a heated pan or slab, a good braai starts with a great wood fire. Everyone’s an expert when it comes to the fire, here are the team’s to

“HERE, taste this!” says Sepial Shim, handing our food director, Abigail Donnelly, a taster of seasoned baby spinach. “What do you think? It’s good, right?” She disappears back into the kitchen before Abi can confirm that, yes, it is indeed delicious

“LOOK, I do love a chop, but I have also been devoted to plants for a long time, which has afforded me great opportunities to study the many glorious ways in which vegetables can show up to a party – raw, crumbed, fried, pickled, fermented, or yes, t

honey ¼ cupapple cider vinegar ¼ cuppoppy seeds 2 Tred onion 1, slicedripe avocados 6, peeled and slicednaartjies 2, segmentedorange 1, segmentedcaramelised pecan nuts 100 gmicroherbs, to garnish 1 Combine all the dressing ingredients in a bottle an

I’ve kept this to just five ingredients that I consider to be everyday staples. They aren’t included in each individual ingredients list as I’m presuming that you’ll stock up before you start cooking. The five you need are olive oil for cooking, extr

“In this take on traditional coleslaw, I replace the white cabbage with red, and add apple for crunch. A dash of lime juice adds tanginess and prevents the apple from browning.” Serves 4 EASY GREAT VALUE Preparation: 20 minutes red cabbage 250 g,

Serves 4 to 6 EASY GREAT VALUE Preparation: 10 minutes, plus 2 hours’ marinating time Cooking: 45 minutes bird’s-eye chillies 5garlic 4 cloveslimes 2, zested and juicedred wine vinegar 2 Textra virgin olive oil 4 Tsmoked paprika 2 Twhole free-rang

Serves 4 EASY GREAT VALUE Preparation: 20 minutes Cooking: 45 minutes Woolworths prepared pumpkin or butternut 1 x 1 kg packolive oil 2 Tsea salt and freshly ground black pepper, to tastecanola oil 1 cup, for fryingWoolworths korma cook-in sauce 1

For his next trick, TASTETube’s Keletso Motau is making ice cream – without an ice-cream maker! Sweetened with maple syrup, and bursting with blueberries, it’s the ultimate light, fresh pudding for when you’ve had too many helpings of potato salad an