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EXCLUSIVE

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ERFECT POACH AND RY, P TF IES ISP CR

JAMIE’S BRILLIANT NEW BOOK

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Easy 5-ingredient recipes FTW!

TRAVEL ASIA’S BEST CHEF ON WHERE TO EAT IN BANGKOK

New ways to enjoy your favourite fillings

E

WHAT LUKE DALE-ROBERTS EATS AT HOME

S I L K IES T SC R AM BL

WRAP IT UP, GUYS

Turmeric-fried eggs with coconut chutney (page 71)

October 2017 R36.90 incl. VAT Other countries R32.37 excl. VAT taste.co.za @WWTaste

(Hint: it’s really cheesy)

HOW TO EAT WELL NOW: 45 RECIPES TO KICK-START YOUR SUMMER

A D V E R T I S I N G

P R O M O T I O N

RAV4, ALL REVVED UP Since its launch 20 years ago, Toyota's Rav4 has pioneered the trend towards a new kind of recreational car: the compact sports utility vehicle. Since then, it has remained one of SA's favourite SUVs by offering steadfast reliability, while still keeping up with the times.

Available in both petrol and diesel and manual and automatic transmissions, it has been revamped with a slick new frontal design and boasts safety functions including lane change assist and cross traffic alert. How's that for a contemporary classic? toyota.co.za

OCTOB E R 2017

CONTENTS ●

FEATURES

●

GOODNESS TO GO

Eat better with a harvest of versatile veg, from beetroot to asparagus, in flavour-packed, substantial soups. 16 IN IT TO WIN IT

Three former winners of the Woolworths TASTE Eat Out Culinary Bursary show off their skills in our new test kitchen. 37

COVER PHOTOGRAPH TOBY MURPHY PRODUCTION ABIGAIL DONNELLY FOOD ASSISTANT JACQUELINE BURGESS

GET CRACKING

Turmeric-fried eggs and the perfect egg-white omelette are just two of Abigail Donnelly’s ways to enjoy your favourite spring ingredient. 66 JAMIE MAKES IT EASY

Pukka recipes from Jamie Oliver’s brand-new book – 5 Ingredients – Quick and Easy Food. Gnarly peanut chicken? Yes, please! 74 OIL OR NOTHING

Keep a range of oils in your pantry and you’ll have the key to adding distinctive flavour to everything from curries to cakes. 80 GO FISH!

Mussels, trout, hake, mackerel and prawns star

in Phillippa Cheifitz’s best ever fish and seafood recipes. 88 FAMILY TIES

Take a peek into awardwinning chef Luke DaleRoberts’ Plumstead home and find out what his family eats for dinner. 94 IT’S ONLY NATURAL

Head to the Stellenbosch winelands for garden-tofork fare served at Luke Grant and Jess Shepherd’s The Table at De Meye. 100 JAMAICAN ME CRAZY

Jerk-spiced meat is what you’ll eat lots of in Jamaica, says Ishay Govender-Ypma, who tasted the best in the Caribbean. 106 ●

FIRST TASTE

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25 Trend: smoothie bowls 28 3 ways with: quinoa 30 Fridge staples: greens 32 My favourite table: Zintle Ntshikila 34 New cookbooks 46 Scene Stealer: Bangkok

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RAISE THE BAR

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57 What you should be drinking this month 58 Discover the secrets of the Durbanville Wine Valley 60 Sauvignon Blanc 62 Everything you need to know about kombucha 64 Wines to pour with seafood ●

TASTE KITCHEN

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113 Versatile veggie, lamb, beef, fish and chicken stock and a recipe for beef consommé.

116 Starter cook: Dosas, omelettes, pancakes and leafy wraps to enclose your favourite fillings.

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REGULARS

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8 Editor’s letter 10 Feedback: our winning letter writer wins a bottle of Steenberg MCC worth R470, plus a R500 Woolies gift card 12 Win wine from Durbanville Hills at taste.co.za, plus find recipes, tips, news and polls 14 Subscribe to TASTE for just R28 per issue and you could win a bottle of Windfall Wines’ The Hunter potstill brandy worth R850 122 Menu planner 128 Simple pleasures: Delicious home-made cream cheese topped with nuts, berries and seeds

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COLUMNS

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50 TASTES THAT BIND How do you get a four-yearold boy to eat ceviche? Let him discover its sour and salty joys all on his own, says Sam Woulidge.

52 #TASTESLIKEMORE Plant-based whole foods lover Parusha Naidoo says there is life after bacon (yes, really).

page 66 page 74 page 46

page 116 page 94

WW35047/E

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EDI TOR ' S LETTER

EAT WELL THIS SPRING adventure and discovered that there really could be happiness after giving up some of her favourite foods. But of course there’s no one-size-fits-all approach – it’s about shifting to what works for you and loving what you’re eating and how you feel as a result.

This is such a season of abundance, so I absolutely loved choosing the beautiful bright ingredients for my colourful, zesty spring soups on page 16. Asparagus,

clever ideas with everything from almond oil to grapeseed oil (page 80) – and even her unbelievably moist and delicious olive oil cake – will give you confidence to try something new this season.

I’m also really going to have to insist that you make the turmeric-fried eggs on our cover. There’s no need to wait for breakfast – they’re just as great for dinner, too. No excuses, then! Set your good intentions and let this issue of TASTE

“JAMIE’S BRILLIANT ADVICE IS TO EAT MORE PLANT-BASED MEALS, EAT BETTER QUALITY MEAT LESS OFTEN, CHOOSE FREE-RANGE EGGS AND RESPONSIBLY SOURCED FISH, USE PLENTY OF HERBS. IT’S REALLY SO SIMPLE!”

8

f you’re anything like me, this is the time of year you’ve been waiting for.

The fresh flavours of seasonal fruit and veg really inspire me in the kitchen after all the months of rich comfort food we’ve just enjoyed. It’s time for a change, and in this issue we’re giving you all the good food you can handle – 50 recipes that’ll get you all set for eating well this summer.

I think we so easily forget that eating better is not at all complicated. It’s really the easiest, best way to enjoy our food.

And no-one knows this better than Jamie Oliver, which is why we convinced him to share exclusive recipes from his hot-offthe-press cookbook: 5 Ingredients – Quick and Easy Food (page 74) with you. His brilliant advice is to eat more plant-based meals that hero vegetables, beans and pulses, eat better quality meat less often, choose free-range eggs and responsibly sourced fish, use plenty of herbs so that you don’t end up over-seasoning … it’s really so simple, isn’t it? As you’ll see from his speedy spinach curry and ginger shakin’ beef, you don’t need a long list of ingredients or have to spend hours in the kitchen prepping them to end up with a feel-great, flavour-packed meal. Deprivation doesn’t even enter the picture here, which is what I love about our guest columnist Parusha Naidoo’s approach to her personal diet change – the result of a one-month ‘going vegan’ experiment became her new way of life (page 52). She approached it as an

tomatoes and beetroot star in substantial bowls flavoured with juices, herbs, garlic and spices – a beyond satisfying feast for the eyes, palate and belly, because cutting back on salt doesn’t mean you’re missing out on great taste.

Stocking up on a variety of oils for cooking, baking and whipping up dressings also means you have access to a range of flavours and benefits at your fingertips when inspiration hits. Hannah Lewry’s

show you the way when you’re craving a whole lot of goodness. I’d really love to see some of your personal superfoods all plated up – tag me on Instagram and show me what you’re up to!”

Follow me on Instagram @donnellyabi

FEEL FREE TO SNACK Guilt-free snacking in deadline week was made really easy with the likes of Woolies' kale chips; rice and multiseed pop chips; gluten-free raw booster bites (vegan, sweetened with dates) and my favourite, pomegranate and goji berries with organic raw activated buckwheat. As for the roasted wasabi seaweed snack – it’s my new savoury go-to!

PORTRAIT JAN RAS PHOTOGRAPH MYBURGH DU PLESSIS

“I

THE TEAM SAYS:

When I’m craving something wholesome, I make myself…

EDITOR-IN-CHIEF Kate Wilson kate.wilson@newmediapub.co.za ACTING EDITOR-IN-CHIEF Anelde Greeff FOOD EDITOR Abigail Donnelly DEPUTY FOOD EDITOR Hope Malau HEAD OF CREATIVE Mark Serra GROUP MANAGING EDITOR Liesl Nicholson liesl.nicholson@newmediapub.co.za FEATURES EDITOR Michelle Coburn michelle.coburn@newmediapub.co.za SENIOR COPY EDITOR Lynda Ingham-Brown FEATURES WRITER Annette Klinger ART DIRECTOR Lené Roux ART DIRECTOR Alistair Fester ONLINE EDITOR Amy Ebedes ONLINE CONTENT PRODUCER Melissa Scheepers FOOD ASSISTANT Jacqueline Burgess CONTRIBUTING FOOD EDITOR Phillippa Cheifitz CONTRIBUTING FOOD EDITOR Hannah Lewry WINE CONSULTANT Allan Mullins CONSULTING DIETICIAN Mariza van Zyl

“… a broccoli salad with sunflower seeds, red onion, cranberries and a tangy, creamy dressing. Then I eat the chocolate.”

– Michelle Coburn

“… a jug of water infused with fresh ginger, chilli, honey and mint.

It makes me feel like the Flash.”

– Hope Malau

10

“… wholewheat toast topped with rocket, sardines and avo.

Seasoned to perfection, of course.”

– Alistair Fester

WOOLWORTHS EDITORIAL BOARD Head of Brand Communications: Glenda Philp Brand Manager Foods: Hieba Solomon ADVERTISING & MARKETING Head of Advertising and Sales: Jeanine Boshoff +27 21 417 1104 jeanine.boshoff@newmediapub.co.za Key Account Manager: Yvette Samaai +27 21 417 1156 yvette.samaai@newmediapub.co.za Senior Sales Executive: Tharien Nel +27 21 417 5168 tharien.nel@newmediapub.co.za Advertising Co-ordinator: Julian Petersen +27 021 417 1220 Sales Designer: Marcus Viljoen

“… a fresh pressed juice of beetroot, ginger, cucumber and apple.” – Melissa Scheepers

SUBSCRIPTIONS & DISTRIBUTION Subscriptions hotline: 087 405 2005 Contact centre team leader: +27 21 530 3179 PUBLISHING TEAM Group Account Director: Kelly Cloete Account Manager: Cecilia du Plessis Production Manager: Shirley Quinlan ABC Manager: Roxanne Holman 021 417 1218 EXECUTIVE TEAM Managing Director: Aileen Lamb Commercial Director: Maria Tiganis Content Director: Andrew Nunneley Chief Financial Officer: Mark Oaten Chief Executive Officer: Bridget McCarney Executive Director: John Psillos Non-Executive Director: Irna van Zyl Repro by: New Media Publishing Printed by: Novus Print Solutions

“… a bowl of Woolies’ ready-to-eat brown basmati rice and quinoa, fresh shelled peas, and smoked, flaked trout. ” – Lynda Ingham-Brown

… dhal, using Woolies’ red split lentils, plenty of fresh turmeric and curry leaves, and a really good stock.

And some coconut milk if I feel like a bit of creaminess.”

– Abigail Donnelly

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

Published on behalf of Woolworths

by New Media Publishing Pty Ltd, New Media House, 19 Bree Street, Cape Town, 8001.

PO Box 440, Green Point, Cape Town, 8051.

Telephone: +27 (021) 417-1111 info@newmediapub.co.za newmediapub.co.za

26 997 April-June 2017

THE TASTE KITCHEN IS PROUDLY EQUIPPED BY

WINNING LETTER

My wife Ines and I have been buying your magazine for a number of months now and are really enjoying it! We’re originally from Europe and are having friends down for a visit soon, so really want to impress them with some delicious egg dishes and breakfasts; something with great ingredients and interesting flavour combinations. They’re always telling us about having this and that amazing meal in fancy hotels in Berlin and London, so we’d really like to show them how creative and brilliant South Africa’s cuisine is these days. Any suggestions? – Andreas and Ines Merz Ed: You’re in luck! Turn to page 66 for an amazing eggstravaganza by food ed Abigail. We’re sure your friends will be impressed by the turmeric-fried eggs with coconut chutney!

The writer of this month’s winning letter gets a bottle of Steenberg’s Grande Cuvée Lady R Méthode Cap Classique to the value of R470, plus a R500 Woolworths gift voucher. Enjoy your Champagne breakfast!

DESIGNED BY

commercial interior architecture

TW-EAT, TW-EAT @jamieoliver: “Missed #QuickAndEasyFood last night?! Get this 15 minute courgette linguine in the book – pasta perfection!”

We might be missing out on Jamie’s new cooking show, but we’ve made this dish from his new book (see page 74 for our exclusive extract) – you know, for research purposes. Verdict? It’s basically everything a spring pasta bowl should be.

* 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 Publishing, can be held liable for any inaccuracies, injuries or damages that may arise.

taste.co.za What's happening online?

EGG US ON

We could write odes to eggs at TASTE HQ. Rather than waxing lyrical about our obvious obsession, we’ve put all our favourite eggy recipes in one place for you to ogle. Visit taste.co.za/recipe-guide/eggs to browse our egg recipe collection now.

@WWTaste

FERMENTED FOODS ARE CURRENTLY TRENDING You are (mostly) on board. Kimchi and kombucha all the way!

39% have heard about it and are intrigued, but not all that clued up on the topic.

37% are totally disinterested.

14% think it’s just another fad.

10% have no idea what we’re talking about.

Learn to make your own kimchi!

Visit taste.co.za, search for “kimchi” and get fermenting!

12

WIN A MIXED BOX OF DURBANVILLE HILLS WINE TO THE VALUE OF R800

“Meal planning for the week with a bit of help from @WWTaste!

The August issue is absolutely amazing.

Extra cheese, please!” @elzannelovescooking

“What’s a great South African chef to be without @WWTaste #roadtosuccess” @kay_moa

“Spending the afternoon in bed with a home-made

rooibos cappuccino and the latest copy of @WWTaste. There is no better way to deal with a cold winter’s day in the Mother City.” @millennial_on_the_move

Durbanville Hills has launched two new wines in Woolies and, to celebrate, we have a case to give away! Expect an elegant, tropical Sauvignon Blanc, which drinks perfectly around a summer braai. Crack open the 2016 Merlot with your cheese platter: it’s the perfect, fruity companion.

Visit taste.co.za/win to enter now.

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

PHOTOGRAPHS ANDREA VAN DER SPUY AND JAN RAS

INSTA-FAMOUS READERS

SUB SCR I B ER ’ S OFFER

SUBSCRIBE & WIN

Well, hey there, brandy buff! If you subscribe to TASTE for just R28 an issue, you might be one of six lucky readers to win a bottle of Windfall Wines’ The Hunter seven-year-matured potstill brandy worth R850. How’s that for some stylish sipping?

14

WIN!

I

t’s no secret that South Africa’s brandies are among the best in the world. Case in point: The Hunter, a seven-year-matured, award-winning, potstill brandy from Windfall Wines just outside Robertson. The base wine is fermented from the first-run juice of handpicked Chenin Blanc grapes, then artfully distilled and aged in oak barrels for seven years. The result is a smooth-sipping, premium brandy with pear, peach, figs and citrus on the palate, and the subtlest of hints of the flora growing on the farm. You’ll want to savour it the way it was made: slowly. windfallwine.co.za

Three easy ways to subscribe

1. Call 087 405 2005 2. SMS "Subs Taste" to 40573 (R1 per SMS) 3. EMAIL subs@magsathome.co.za For digital subscriptions, visit mysubs.co.za

* Offer limited to SA. Please allow time for processing and delivery.

Please call 021 045 1809 for international subscription rates. Offer ends 29 October 2017.

spring

FEVER We are keeping it light this spring with something to fit all tastes and lifestyles.

Everything is prepared fresh in-store, from salad dressings to our signature toppings with no preservatives added. With a selection of crisp salads and antipasti, including Banting and vegan friendly options, we’ll be sure to put a Spring in your step.

SPR I N G B R OTHS

SUSTAINABLY GROWN FRUIT AND VEG Woolies works closely with farmers to grow top-quality fruit and vegetables sustainably and in harmony with nature, using water, fertilisers and pesticides responsibly. Over 90% of Woolworths’ food is sourced locally. It’s called Farming for the Future and you can find out more at woolworths.co.za/ goodbusinessjourney.

SPR I N G SOUPS

Goodness to go CAPRESE TOMATO WATER

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It’s warming up out there but don’t put away your soup pot just yet.

Abigail Donnelly’s bright nourishing bowls make the most of spring’s harvest to help you boost your veg intake and eat better this season PHOTOGRAPHS JAN RAS RECIPES AND PRODUCTION ABIGAIL DONNELLY FOOD ASSISTANT JACQUELINE BURGESS

SPR I N G SOUPS

GREEN ASPARAGUS BROTH R43 PER SERVING

COOK’S TIP Cutting back on carbs is easy with Woolies’ Carb Clever spinach-and-cauliflower noodles and cauliflower, broccoli and kale rice.

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CAPRESE TOMATO WATER “This spring broth is the opposite of the thick, creamy tomato soup I love, but the tomatoes, which contain the antioxidant lycopene, and mozzarella make it just as substantial.”

Serves 2 EASY Preparation: 10 minutes Cooking: 30 minutes cocktail tomatoes 500 g red onion 1, sliced into petals baby leeks 100 g, washed and halved fresh vegetable stock 2 cups Woolworths exotic tomatoes

200 g, halved buffalo mozzarella 120 g Woolworths microleaf salad, to garnish

1 Place the tomatoes, onion, leeks and stock into a saucepan. Bring to the boil, then reduce the heat and simmer for 30 minutes. 2 Strain the broth through a clean dishcloth or muslin cloth. 3 Divide between 2 bowls and top with the exotic tomatoes, mozzarella and microleaf salad.

CARB-CONSCIOUS, FAT-CONSCIOUS, HEALTH-CONSCIOUS, MEAT-FREE, WHEAT- AND GLUTEN-FREE WINE: Woolworths Villiera Longmarket Rosé 2016

GREEN ASPARAGUS BROTH “Eat all your greens in one go with this super bowl starring asparagus and mangetout – a squeeze of lemon juice adds delicious zing.”

Serves 4 EASY GREAT VALUE Preparation: 20 minutes Cooking: 10 minutes Woolworths organic liquid vegetable stock 2 cups asparagus spears 150 g, roughly chopped Italian parsley 15 g

SPR I N G SOUPS

sea salt and white pepper, to taste olive oil 1 T garlic 1 clove, finely chopped Woolworths cauliflower, broccoli and kale rice 200 g lemon ½, juiced Woolworths Carb Clever spinachand-cauliflower noodles 250 g, cooked according to package instructions mangetout 80 g, blanched and roughly chopped

1 Bring the stock to a boil in a small saucepan. Add the asparagus and simmer for 3 minutes. Add the parsley and remove from the heat. Blend until smooth and season to taste. 2 Strain the broth through a clean dishcloth or muslin cloth. 3 Heat the olive oil in a pan over a medium to high heat. Add the garlic and cauliflower rice and fry until cooked through. Squeeze over a little lemon juice and season to taste. 4 Place the noodles into a warm bowl and top with the fried cauli rice and blanched mangetout. Pour over the green asparagus broth.

CARB-CONSCIOUS, FAT-CONSCIOUS, HEALTH-CONSCIOUS, DAIRY-FREE, MEAT-FREE, WHEAT- AND GLUTEN-FREE WINE: Woolworths Cape Point Cape Town Sauvignon Blanc 2017

POACHED TROUT BOWL “This broth is just pure umami in a bowl.”

EXTRA SOURCES EATOUT.CO.ZA; BBCGOODFOOD.COM; WEBMD.COM

Serves 2 EASY Preparation: 10 minutes Cooking: 15 minutes For the broth: fresh chicken stock 2 cups tamarind 1 T miso paste 1 T fish sauce 1 T palm sugar 1 t nori 5 sheets, cut into strips limes 2, juiced bonito flakes 2 T (optional) Woolworths poached lemon pepper trout 200 g spring onions 100 g, thinly sliced pickled ginger 30 g Woolworths frozen edamame beans 200 g, cooked according to package instructions

1 To make the broth, place all the

POACHED TROUT BOWL

COOK’S TIP Edamame beans are delicious in soups, salads or on their own as a snack dipped in sea salt (see more ideas on page 31).

19

SPR I N G SOUPS

TURMERIC-ANDCOCONUT BROTH

20

ingredients in a saucepan over a medium heat and bring to the boil. Reduce the heat and simmer for 15 minutes. 2 Pour into bowls and flake over the trout, then add the spring onions, pickled ginger and edamame beans.

CARB-CONSCIOUS, FAT-CONSCIOUS, HEALTH-CONSCIOUS, DAIRY-FREE WINE: Villiera Down to Earth White 2016

TURMERIC-ANDCOCONUT BROTH “Turmeric is known for its anti-inflammatory and antioxidant properties.”

Serves 4 EASY Preparation: 15 minutes Cooking: 20 minutes For the broth: Woolworths butter-flavoured avocado oil 1 T baby leeks 100 g, finely sliced Woolworths crushed garlic, ginger and turmeric 1 x 70 g punnet garlic 1 T finely grated turmeric ½ t coconut milk 1 x 400 ml can

palm sugar 1 t lime 1, juiced Woolworths chicken meatballs 600 g shimeji mushrooms 300 g baby pak choi 100 g rice vermicelli 200 g, cooked according to package instructions coconut chunks 40 g, finely grated, to garnish

1 Heat the avocado oil in a large pan over a medium to high heat. Sweat the baby leeks until golden and translucent.

SPR I N G SOUPS

Add the ginger, garlic and turmeric and cook for 1 minute. Add the remaining broth ingredients and whisk to combine.

2 Poach the chicken meatballs in the coconut broth until cooked through.

3 Add the shimeji mushrooms and baby pak choi and cook until al dente. Serve with the rice vermicelli and garnish with the coconut.

DAIRY-FREE, WHEAT- AND GLUTEN-FREE WINE: Hartenberg Riesling 2016

“EATING WELL DOESN’T MEAN LOSING FLAVOUR. IF YOU’RE CUTTING BACK ON SUGAR AND SALT, USE FRESH HERBS, WITH GARLIC AND SPICES, TO ENHANCE THE NATURAL TASTE OF YOUR VEG” – ABIGAIL DONNELLY

BEETROOT BROTH “The earthiness of the beetroot and turnips is complemented by the sweet-sour tang of sauerkraut.”

Serves 4 EASY GREAT VALUE Preparation: 15 minutes Cooking: 30 minutes For the sauerkraut dressing: Woolworths 100% beetroot juice blend 1 cup avocado oil ¼ cup ginger 1 T finely grated garlic 3 cloves, chopped Woolworths Gundelsheim barrel sauerkraut 200 g sea salt and freshly ground black pepper, to taste

candy-striped beetroot 3, thinly sliced radishes 100 g, thinly sliced

1 Combine all the ingredients for the sauerkraut dressing and allow to stand for 5 minutes. 2 Cook the black rice according to package instructions. 3 To serve, pour the sauerkraut dressing over the black rice and top with the baby turnips, beetroot and radishes.

CARB-CONSCIOUS, FAT-CONSCIOUS, HEALTH-CONSCIOUS, DAIRY-FREE, MEATFREE, WHEAT- AND GLUTEN-FREE WINE: Woolworths Laibach Organic Rosé 2017

Woolworths Blue Elephant Thai black rice 250 g baby turnips 4, roughly chopped

BACK TO YOUR ROOTS Whether you roast beetroot whole, blend it into soup or drink the juice, you’ll be getting a dose of vitamins and minerals. Beetroot belongs to the same family as Swiss chard and spinach and you can also eat the leaves (they’re more bitter than the sweetish root).

BEETROOT BROTH R39 PER SERVING

A D V E R T I S I N G

P R O M O T I O N

READY, STEADY, SIP

PHOTOGRAPH JAN RAS PRODUCTION HOPE MALAU FOOD ASSISTANT CAMILLA REINHOLD

No peeling, no chopping, no food waste; just fresh, delicious juice or smoothies in seconds. That’s the beauty of Woolies’ Easy to Juice range of prepared juicing packs, available in four delicious variants. The green juice mix contains fresh cucumber, kale, spinach and mint; the seasonal green stars cucumber and granadilla; the red mix contains beetroot, apple and mint; and the orange mix carrot, lemon, pineapple and ginger. Open, blitz and sip. Refreshing, right?

woolworths.co.za

A D V E R T I S I N G

P R O M O T I O N

FRUIT FOR THOUGHT Papaya is loaded with flavour and is very high in vitamin C – it contains 85% of adults’ daily requirements. Best of all, the fruit is available all year round so there is never an excuse for leaving it off your daily menu. woolworths.co.za

Serving suggestions PAPAYA SMOOTHIE

PAPAYA BREAKFAST BOATS

Peel 1 papaya and remove the seeds. Chop into blocks and freeze.

Combine the frozen papaya, 1 x 400 ml can coconut milk, 2 T grated fresh ginger and the juice of 1 lime in a blender and pulse until smooth. Garnish with frozen berries. Serves 2

Scoop the seeds out of 1 halved papaya. Mix 5 T Greek yoghurt with 1 t cinnamon and pile into the papaya hollows.

Top with Woolworths’ pecan-and-raspberry granola, fresh berries and honey.

EDITED BY ANNETTE KLINGER

PHOTOGRAPH JAN RAS PRODUCTION HANNAH LEWRY FOOD ASSISTANT CAMILLA REINHOLD

WHAT TO EAT, KNOW, DO AND BUY NOW

First Taste

BOWL-A- R AMA!

While smoothie bowls have been around a while, the ornately decorated dishes don’t seem to be going anywhere (the last time we checked, there were over a million posts with the hashtag). And it’s easy to see the appeal: they’re thicker in consistency, so more filling frozen dessert than sippable snack. Because you have to tuck in with a spoon, you’re more inclined to slow down and have a mindful moment rather than chugging and running. Turn the page for some inspo and tips for perfecting your own super bowl.

TR EN D: SMOOTHI E B OWLS

Smoothie operators

These local healthy food bloggers and Instagrammers have blenders and aren’t afraid to use ’em. And don’t even get us started on their styling game…

Talk about a cool colab: Stephanie Wills from pre-order smoothie company Propa Food Bar teamed up with Healthy Girl with a Sweettooth blogger Andene Horne, blitzing up a bowl of blackberries, bananas, almond milk and activated charcoal, and topping it with Andene’s vanilla crunch protein balls, cacao nibs, coconut and chocolate-coated macadamias. healthygirl.co.za @propafoodbar

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Graphic designer and vegan pop-up restaurateur Parusha Naidoo complements the creaminess of a puréed banana, apple and avo bowl with zingy granadilla and citrus, sweet-tart berries, mint, cashews, coconut shavings and seeds. Read her column on transitioning to plant-based eating on page 52. parusha.com

Rebecca and Kate Lund, better known as The Delish Sisters, have us all starry-eyed with their Delicious Monster smoothie bowl with avocado, spinach, pineapple, banana, spirulina powder, coconut milk and dates – adorned here with their home-made granola, goji berries, cocoa nibs, banana and star fruit. delishsisters.co.za

PHOTOGRAPHS JAN RAS, PARUSHA NAIDOO, BAKING GINGER, DELISH SISTERS, PROPA FOOD BAR, HEALTHY GIRL WITH A SWEETTOOTH

Frozen berries to keep things chilled, oats and coconut shavings for thickness, agave nectar for some sweetness and almond milk for creaminess star in this beaut by Baking Ginger blogger Clara Jane Bjorkman, who prettified hers with chia seeds, coconut shavings, berries and nuts. baking-ginger.com

TR EN D: SMOOTHI E B OWLS

TOP OF THE BLITZ Parallel stripes, concentric circles, haphazard scatters: artfully arranged toppings make the smoothie bowl. Give yours the Instagram edge with a little help from Woolies Raw booster date bites with almonds, beetroot, goji berries and coconut

Raw activated nibbles with pomegranate and goji berries

Raw booster date bites with chia seeds, aniseed and activated charcoal

Raw booster date bites with carrot, ginger, ClemenGold and turmeric

DIY BEETROOTAND-BERRY SMOOTHIE BOWL Combine a handful each frozen blueberries and raspberries, 1 large peeled and grated beetroot and 1 T plain yoghurt in a high-speed blender Raw activated date (a Nutribullet works bites with kale perfectly). Blend for about 30 seconds until smooth. Loosen with a splash of milk.

Raw activated date Pour into a bowl bites with baobab and top with fresh and banana coconut shavings, chia seeds, granadilla halves and more Raw activated date bites frozen blueberries with cacao and goji berry and raspberries.

SMOOTHIEBOWL SAVVY THE FREEZER IS YOUR FRIEND. Freezing bananas, berries, avos and mangos helps give your smoothie its soft-serve like consistency. Save time by prepping enough fruit to see you through the week, keeping it in tubs in the freezer.

VEG OUT. Veggies you can eat raw, including cucumber, grated beetroot, carrots, spinach, kale and celery, work best.

POWER UP. Boost the flavour of your bowls with a pinch of fresh grated turmeric, activated charcoal, baobab, maca, hemp or moringa

27 Raw activated nibbles with coconut and cacao

Raw activated nibbles with kale and moringa

Available at selected Woolworths stores.

leaf. Seal the deal with some toppings and you’re set.

SWEETEN THE DEAL. Use sweeteners such as raw honey, pure maple syrup, dried fruit and soft dates are good. Go easy, though!

ADD A SPLASH. Adjust the consistency with a dash of

coconut water, cold-pressed fruit or vegetable juice, milk or a milk alternative such as coconut or oat milk.

BULK UP. Nut butters, seeds such as flax and chia, and fresh coconut chunks and steel-cut oats add fibre and plant fats, keeping you feeling fuller for longer.

3 WAYS WI TH. . .

… quinoa 1

and 1 T red wine vinegar. Cook 200 g Woolworths red-and-white quinoa blend according to package instructions. Drain and allow to cool slightly. Toss the quinoa with the marinated vegetables, 2 t finely chopped mint and 100 g Woolies herbed feta balls. Serves 4

3 Spinach and quinoa with chickpeas, seeds and feta

28

Rinse 170 g quinoa in a sieve until the water runs clear. Drain well. Bring 3 cups vegetable stock to the boil in a saucepan.

Add ½ t salt, the quinoa and 1 x 400 g can chickpeas, rinsed and drained. Bring back to the boil and add 200 g shredded spinach or Swiss chard. Reduce the heat to low, cover and simmer for 15 minutes, or until the quinoa is tender and translucent. Drain and return to the pan. Add 100 g crumbled feta.

Cover and allow to stand for 10 minutes.

Fluff up with a fork and season to taste.

Sprinkle with 2–3 T toasted sunflower seeds and drizzle with olive oil. Serves 3–4

2

Tomato, beetroot and lemony ricotta quinoa salad Using a vegetable peeler, shave 1 bunch peeled, fresh candy-striped or plain beetroot and 300 g mini cucumbers into thin slices. Marinate the beetroot, cucumber and 300 g halved vine tomatoes in 3 T olive oil, the juice of 1 lemon, 4 chopped anchovies, 1 T chopped capers

Sweet potato-and-quinoa burgers with caramelised fennel and onion To make the patties, cook 250 g Woolworths red quinoa according to package instructions. Set aside. Cook 200 g diced sweet potato until soft. Mix with the quinoa, 1 small finely chopped onion, 1 grated clove garlic, 1 t dried chilli flakes, 7 T chickpea flour, 1 free-range egg, 1 T Woolies Cajun spice seasoning, 1 T cumin seeds and 2 T sesame seeds.

Shape the mixture into four patties. Heat 2 T olive oil in a pan and fry the patties for 3 minutes on each side, or until golden brown and crisp. Gently fry 1 thickly sliced fennel bulb, 2 medium onions, cut into wedges, and 2 t diced ginger in 2 T olive oil. Sprinkle over 2 T treacle sugar and toss through until the sugar has partially melted. Deglaze the pan with ½ cup light soya sauce. Reduce the heat and simmer for 5 minutes. Make a dill aïoli by blending 2 free-range egg yolks, 1 T lemon juice, 1 T Dijon mustard, 2 t chopped dill and 4 cloves crushed garlic at a medium speed, then slowly drizzle in ½ cup olive oil until the mixture has thickened. To serve, spread 4 halved and toasted hamburger rolls with the aïoli, then top with the patties and caramelised fennel and onion. Serves 4

PHOTOGRAPHS JAN RAS, TOBY MURPHY, DIRK PIETERS AND ELSA YOUNG PRODUCTION AND RECIPES HOPE MALAU, PHILIPPA CHEIFITZ, HANNAH LEWRY AND KHANYA MZONGWANA

If we’re to believe these little seeds sustained ancient Inca soldiers through battle, imagine what they’ll do for you before Monday’s boardroom meeting – in salads, burgers or the best grain bowl yet

FR I DGE STA PLES

Get your greens If eating your greens still evokes that duty-bound feeling of childhood suppers, you’re doing it wrong. Here’s how to make the most of all that crunchy, leafy goodness in your crisper drawer

2 BRUSSELS SPROUTS

30

1 WATERCRESS

3 SPINACH 1 WATERCRESS

The slightly peppery, buttery leaves work a treat in sarmies instead of regular ol’ lettuce (you can thank us later) and blitzed with a dash of mustard into softened butter for the ultimate spread. You can also make like Ottolenghi and toss with quinoa, pickled red onions and a lemonand-mustard dressing.

2 BRUSSELS SPROUTS

Still shuddering at memories of the overcooked, cabbagy-smelling sprouts of your youth? Get over it.

Halve, sear in a hot, oiled pan until charred and tender, then add garlic, chilli flakes and a splash each of soya sauce and mirin during the last minutes of cooking.

Garnish with raw peanuts and say hello to your new green BFF.

3 SPINACH

Sauté these green guys with readymade curry paste, cashews and paneer, à la Jamie Oliver (see page 78) or, give it the West African treatment in a crazy good tomato, garlic and peanut stew. Oh, and the secret to non-watery creamed spinach? Squeezing out any excess moisture from the steamed leaves before adding to your béchamel.

FR I DGE STA PLES

“GO VEGETABLE HEAVY. REVERSE THE PSYCHOLOGY OF YOUR PLATE BY MAKING MEAT THE SIDE DISH AND VEGETABLES THE MAIN COURSE” – BOBBY FLAY, CHEF

4

PHOTOGRAPH JAN RAS PRODUCTION HOPE MALAU FOOD ASSISTANT CAMILLA REINHOLD

EDAMAME BEANS

6

5

PEAS

ASPARAGUS

4 EDAMAME BEANS

While fresh edamame beans are pretty scarce in our parts, you can find the frozen pods at Woolies.

Simply thaw and give them a quick steam before tossing with sautéed garlic, chilli paste and miso. Or shell and toss with toasted macadamias, charred Tenderstem broccoli, crumbled feta and a lemony dressing.

5 ASPARAGUS

If you’re working with thicker, hardier stalks, simply snap off the woody ends, steam and dip into something decadent like garlicky aïoli. If you've gotten your hands on the tender, mini ones, spread a sheet of readymade puff pastry with red pepper pesto, pile on the asparagus, goat’s cheese and basil, and bake until crispy.

6 PEAS

You know you wanna give these little guys a chance! Smash with a tablespoon of crème fraîche and spread on toast (watch out, avo!), stir through risotto just before it comes off the heat, or toss with crisp chorizo, tagliatelle and gratings of Parm if you need a bowl of comfort in under 30 minutes.

MY FAVOUR I TE TA B LE

Five minutes with…

Zintle Ntshikila

It’s been five years since the Instagram sensation – and current chef in training – started a journey that saw her lose 56 kg. Over a lunch at Bon Amis at Bloemendal, she reveals it’s all about loving the food that’ll love you back

Why the love for Bon Amis?

It’s incredibly child friendly. What I love about it is that my daughters Unabanthu (9) and Afika (5) don’t get that cooped-up, edgy, cabin-fever feeling kids sometimes do in restaurants. You know, acting like you haven’t taught them any manners!

So, while the food is being prepared, they can go and play outside; it’s really beautiful. Plus, it’s only about seven-anda-half kilometres from our home, and about three kilometres from their school, so on sushi Fridays I just pick them up from school on the way here.

social media. I’d always avoided it, but then I thought let me put myself out there and tell people this is what I’m doing.

I started the account Team Hlasela, hlasela is the Xhosa word for “attack”.

I’d share every time I checked into the gym, whatever I snacked on, what I ate for breakfast, my challenges when I went out, when I cheated. I told it as it is. It really helped me stay on track. And, it turned out, people really related to me.

It’s been five years since you changed your food lifestyle. What spurred the change?

And now you have over 99 000 followers…

Funnily enough, even though I started in January, it wasn’t a new year’s resolution. I’d been to the J&B Met and had lost my phone the week before, so my friends were taking the pictures. The next day, I asked them to send me some pics.

I didn’t recognise myself. After crying for three whole days, I started asking myself how and why I got here. I’d been on every diet imaginable so I knew if I was going to succeed, I’d have to do things differently. It would have to become a lifestyle.

How did you start?

I had to learn to communicate with food.

Asking myself whether I was really hungry.

Taking three seconds to look at what I was about to eat and think, will this food love me back? Bread, for example, didn’t love me back. So I started looking for alternatives that would give me the same satisfaction, but would, ultimately, love me back. Seed crackers, vegetables, anything crunchy really.

Did you say sushi Fridays?

What kept you motivated?

I don’t want to share all my secrets, but

My kids, definitely, and also, unexpectedly,

I think it’s because people can see that I love eating good food. There’s a perception that healthy eating is boring.

Every time we decide to diet we’re already miserable. Because I still want to enjoy the food I’m eating, I get creative making my old favourites healthier, like roasting butternut with cinnamon and a bit of maple syrup, instead of smothering it in butter and sugar. Folks also really seem to love food trends with a local twist. Like my grain bowl with roast brinjal and pilchards.

How did you end up training to become a chef?

Because my followers seemed to love the recipes I shared, I thought about writing a cookbook, but as I started the process I realised I needed more knowledge about nutrition and cooking techniques. So, I decided to put the book on hold and enrol at the Silwood School of Cookery.

I’m nearing the end of my first year and it’s been amazing!

We need to know: do you ever cheat?

Yes! My biggest extravagance is buttermilk rusks. You know, the evil ones. I think I might have some in my car…

Bon Amis at Bloemendal, Tygerberg Valley Road, Durbanville; tel: 021 976 2682, bonamis.co.za Follow @teamhlasela on Instagram.

PORTRAIT SHAVAN RAHIM INTERVIEW ANNETTE KLINGER

36

yes. The kids love the tunaand-prawn crunch rolls.

And, because I’m such a regular here, the chefs are really accommodating, making me sushi without rice when I ask. Oh, and I always have to have a glass of Bloemendal’s Waterlily Shiraz Rosé. I mean, can you think of anything better on a Friday?

EXPECT MORE Feasting

Menlyn Park is your one-stop destination for fulfilling foodie experiences.

With a wide range of gourmet cuisine, fast food and innovative pop-ups, expect a taste for every palette.

N EW COOKB OOKS

Read ’em and eat

Heart-healthy comfort food from the Med, sugar- and gluten-free dishes that won’t leave you feeling deprived, and a guide to growing your own organic veg have inspired the TASTE team to make October a month of good new habits

Jane’s Delicious A-Z of Vegetables by Jane Griffiths (Jonathan Ball, R280)

The Mediterranean diet is an oldie but a goodie for a reason: it’s attainable for the average Joe (read: no fancy equipment or supplements required), inexpensive to follow, and all about living the good life (what’s not to love about eating together, drinking red wine, and cooking with olive oil?)

Proponent Chantal Lascaris unpacks the principles of the “sunshine cuisine” in irresistible recipes: bountiful salads such as bulghur wheat with dried apricots, pistachio and mint; hearty one-pots like estofada de vegetales stew; and clever snacks including crunchy paprika- and olive-oilroasted chickpeas.

Jane makes a pretty convincing case for growing your own organic veggies. It saves money, is eco-friendly and there’s immense joy to be had from providing wholesome food for your family. After kicking off with some veggie-growing basics (soil prep, composting, sowing seeds, planting), the book lists 42 commonly available bulbs, roots, shoots and leaves – from amaranth to turnips – each with detailed notes on available varieties, growing, feeding and watering, pests and diseases and most importantly, harvesting and eating. Who knew turmeric leaves could be used as wraps for sticky rice, or that the seeds of Asian greens can be turned into mustard?

ENTER AND WIN

Wholesome by Sarah Graham (Struik Lifestyle, R280) As with Sarah’s previous tomes, the name of the game here is eating mindfully without having to feel like your parade’s being rained upon. As it turns out, steering clear of refined carbs and sugars doesn’t mean not tucking into bacon, avo and chicken burgers (though, let’s be frank, you’ll do better without the bun) and decadent chocolate mousse (some chia seeds, raw cacao and pure maple syrup are all it takes). In addition to the heartier feasts and sweets, there’s a good dose of more obviously virtuous dishes like courgetti (yet another zoodle synonym!) with grilled trout with sesame-lime dressing, and a quinoa, strawberry and avo salad.

We’re giving away a copy of each of the books above. Turn to page 126 for SMS entry instructions or enter online at taste.co.za.

KEYWORDS: Mediterranean, Wholesome, Jane.

PHOTOGRAPHS JAN RAS

34

All Sorts of Healthy Dishes: The Mediterranean Way by Chantal Lascaris (Struik Lifestyle, R230)

Spiro

TM

3-in-1 Spiralizer Create exciting, healthy dishes in minutes with this compact, hand-held spiralizer.

Available from selected Woolworths stores

A D V E R T I S I N G

P R O M O T I O N

The next time you’re having friends over for a braai, don’t make dessert an afterthought. Instead, go all out with a sweet spread from Woolies that’ll blow them away.

We’re talking choc-brownie malva braai pudding, warmed through on the coals until saucy and sticky, and plates piled high with mini éclairs with chocolate hazelnut and milk tart fillings. All that’s left to do is take the coffee orders, and you’re set. woolworths.co.za

PHOTOGRAPH JAN RAS PRODUCTION ABIGAIL DONNELLY

SOMETHING SWEET?

In it to win it Thinking on their feet, remaining calm under pressure, and creating dishes both delicious and Instagrammable – non-negotiable skills three former Woolworths TASTE Eat Out Culinary Bursary winners have in spades. So we asked them to show us what they’re made of in a pantry challenge held in TASTE’s brand-new studio and kitchen on Cape Town’s Bree Street PHOTOGRAPHS JAN RAS PRODUCTION ABIGAIL DONNELLY FOOD ASSISTANT JACQUELINE BURGESS RECIPES THOZAMILE MGUMANE, DAMIEN STEMMET AND AMANDA MANYATSHE TEXT ANNETTE KLINGER

Above, from left: Amanda Manyatshe, Thozamile Mgumane and Damien Stemmet, past recipients of the Woolworths TASTE Eat Out Culinary Bursary Award.

THE TASTE PANTRY Baby carrots Baby potatoes Beetroot Bird’s-eye chillies Blueberries Brussels sprouts Cocoa powder Coconut cream Coconut milk Coriander Dried goji berries Exotic mushrooms

Fresh ginger Fresh mint Hoisin sauce Honey Kale Lemon Lemongrass Oranges Palm sugar Radishes Rainbow carrots Raspberries

Rooibos tea Spring onions Strawberries Thai black rice Thyme Toasted coconut White wine Woolworths’ Carb Clever spinach-andcauliflower noodles Woolworths’ cold-pressed 100% fruit-and-vegetable

juice blend Woolworths’ free-range duck breasts Woolworths’ fresh organic chicken stock Woolworths’ gluten-free vanilla cake mix Woolworths’ raw cocoa clusters Woolworths’ raw trail mix

BUR SA RY WI N N ER S’ R EUN I ON

THOZAMILE MGUMANE: FINE-DINING FUNDI

It’s certainly been a wild and, frankly, sometimes daunting ride for Thozi, since winning the bursary in 2014. Leaving his job as an office cleaner, he was thrown head-first into a world of foreign food terminology and complicated cooking techniques at the Silwood School of Cookery, but as soon as he made his first batch of flawless crêpes, he knew he’d be okay. Currently, he’s cooking under chefs Scott Kirton and Glen Williams at finedining restaurant Foxcroft in Constantia, his last in-service placement before graduation. “Walking into the kitchen immediately gives me energy,” says Thozi.

“I’m learning new things every day from Glen and Scott; it’s such a supportive environment. My favourite part is having diners come to the pass of the open kitchen and telling us they enjoyed the meal. It really motivates me. I can see my future unfolding. It really is like a dream coming true.”

“WALKING INTO THE KITCHEN IMMEDIATELY GIVES ME ENERGY. I’M LEARNING NEW THINGS EVERY DAY” – THOZAMILE MGUMANE

AMANDA MANYATSHE: PRIVATE CHEF SLASH STYLIST

The 2013 bursary winner maintains she spent many of her restaurant placements during her studies at Silwood running on pure adrenaline, especially at Bocca on Cape Town’s Bree Street, where making and feeding pizzas into a wood-fired oven was part of the job. “Those ovens are hot!

I think that’s probably one of the scariest things I’ve done,” says Amanda, laughing.

Lessons learnt at Silwood that she still uses every day? “First in, first out. It helps you keep track of the freshness of ingredients in your fridge – and it also helps you when shopping for fresh produce. That, and always making stock from scratch. You just can’t beat the flavour.” At the moment, Amanda is enjoying the freedom private cheffing offers her, so that she can pursue her other passions of food writing, photography and styling. “I’m doing a photography course and taking millions of food pictures every day.

I absolutely love it.”

“THOSE OVENS ARE HOT! I THINK THAT’S ONE OF THE SCARIEST THINGS I’VE DONE” – AMANDA MANYATSHE

DAMIEN STEMMET: GOURMET CATERER

Chef training is definitely not for sissies, says the 2012 bursary winner, who completed placements at some of the top restaurants in the country, including The Test Kitchen and La Colombe, during his studies at the Silwood School of Cookery. “The kitchen hours are intense, working morning to evening six days a week, but in the end it really helped me raise my standard,” says Damien. Keeping a cool head under pressure is still what he does best at Escoffier Catering, where he’s not only in charge of office logistics and overseeing staff, but also puts in his fair share of kitchen hours. To date, he says his most challenging job was cooking at the LittleGig festival held at Wiesenhof earlier this year. “The headline chef, Rasmus Munk, only brought one sous chef from Denmark, so I ended up helping them prep until 4 am on the day of the event; burning grass and making edible ash for 1 200 people!”

“THE HEADLINE CHEF ONLY BROUGHT ONE SOUS CHEF FROM DENMARK, SO I ENDED UP HELPING THEM PREP UNTIL 4 AM ON THE DAY” – DAMIEN STEMMET

39

BU RSA RY WI N N ER S’ R EUN I ON

THOZAMILE MGUMANE

CRISPY DUCK BREASTS WITH CREAMY KALE AND PICKLED FENNEL Serves 2 A LITTLE EFFORT Preparation: 1 hour Cooking: 20 minutes free-range duck breasts 400 g, skin scored butter 1 T garlic 2 cloves, crushed rosemary 2 sprigs Brussels sprouts 100 g baby carrots 100 g, washed and peeled baby potatoes 200 g butter 1 T sea salt and freshly ground black pepper, to taste For the sauce: butter 1 T olive oil 1 T onion 1, finely chopped

40

CRISPY DUCK BREASTS WITH CREAMY KALE AND PICKLED FENNEL

thyme 2 t finely chopped garlic 2 cloves, finely chopped beetroot 1, peeled and grated orange 1, zested and juiced white wine ½ cup chicken stock 1 cup For the creamy kale: chicken stock ½ cup butter 1 T coconut cream 2 T kale 50 g, shredded sea salt and freshly ground black pepper, to taste For the pickled fennel: white wine vinegar 3 T sugar 2 t lemon 1, zested and juiced fennel 1 bulb, thinly sliced 1 Heat a pan over high heat. Sear the duck

breasts skin side down and allow the fat to render. Remove from the pan and allow to rest. 2 To make the sauce, using the same

pan, heat the butter and olive oil. Fry the onion until golden. Add the thyme and garlic and cook for 1–2 minutes. Add the beetroot, orange juice and zest and white wine. Allow to reduce by half. Pour in the stock and reduce to a glaze. 3 Bring a saucepan of salted water to the boil and cook the vegetables until tender. Refresh in cold water. Heat a pan over a high heat and sauté the vegetables in a little butter until golden. Season to taste. 4 To make the creamy kale, bring the chicken stock to a boil in a saucepan and reduce by a third.

Add the butter and coconut cream and bring to the boil. Once the sauce has reduced by half, add the kale and cook for 2 minutes. Season to taste. 5 To make the pickled fennel, combine all the ingredients in a bowl and stir through the fennel shavings. Allow to pickle for 10 minutes.

6 To serve, heat the duck breast in a pan of butter, garlic and rosemary and cook to your liking. Rest and slice. Divide the kale between plates and top with the sliced duck breast. Serve with the panroasted vegetables and pickled fennel.

Pour over the sauce.

CARB-CONSCIOUS, HEALTH-CONSCIOUS, WHEAT-FREE WINE: Woolworths DMZ Pinot Noir 2016 DAMIEN STEMMET

GLUTEN-FREE GOJI BERRY CAKE WITH A BEETROOTAND-COCONUT COULIS Serves 4 EASY GREAT VALUE Preparation: 15 minutes Cooking: 25 minutes For the cake: Woolworths gluten-free vanilla cake mix 1 x 375 g box dried goji berries 30 g Woolworths raw trail mix 30 g For the coulis: coconut milk 1 cup Woolworths cold-pressed 100% fruit-and-vegetable juice blend 1 cup honey 2 T blueberries 60 g raspberries 60 g strawberries 60 g Woolworths raw cocoa clusters 15 g toasted coconut 35 g fresh mint, to garnish cocoa powder, for dusting

GLUTEN-FREE GOJI BERRY CAKE WITH A BEETROOT-AND-COCONUT COULIS

41

“IT WAS SUCH A THRILL TO WATCH THESE TALENTED CHEFS RISE TO THE PANTRY CHALLENGE. THEY HAD JUST 20 MINUTES TO THINK OF IDEAS BEFORE STARTING TO COOK AND I WAS BLOWN AWAY BY THEIR RECIPES” – ABIGAIL DONNELLY

1 Preheat the oven to 180°C and grease

a 20 x 20 cm square baking tin. Make the cake mix according to package instructions, adding the goji berries and trail mix. Bake for 20 minutes, or until golden and cooked through. Allow to cool, and slice into squares. 2 To make the berry coulis, heat the coconut milk, juice and honey in a saucepan over a medium heat and bring to a boil. Reduce to a third and remove from the heat. Allow to cool.

3 Place 3 squares of cake onto each plate and drizzle with the berry coulis. Garnish with blueberries, raspberries, strawberries, cocoa clusters, toasted coconut, mint and a dusting of cocoa.

WHEAT- AND GLUTEN-FREE WINE: Woolworths Steenberg Rosé 2017 Above: Damien, Thozi and Amanda in action in the TASTE kitchen studio.

AMANDA MANYATSHE

SEARED DUCK RAMEN WITH SPINACH-ANDCAULIFLOWER NOODLES Serves 2 A LITTLE EFFORT Preparation: 15 minutes, plus 30 minutes’ marinating time Cooking: 30 minutes For the broth: Woolworths organic chicken stock 2 cups red onion ½, sliced spring onions 2, sliced lemongrass 2 stalks, bruised ginger 1 x 10 cm piece, peeled and sliced garlic 2 cloves, crushed bird’s-eye chillies 2, finely chopped palm sugar 2 T sesame oil 1–2 T

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free-range duck breasts 400 g, skin scored sea salt and freshly ground black pepper, to taste hoisin sauce 2 T honey 2 T butter 1 T exotic mushrooms 150 g Woolworths rainbow carrots 4, thinly sliced sea salt and freshly ground black pepper, to taste Woolworths Carb Clever spinach-andcauliflower noodles 250 g radishes 3, thinly sliced, to garnish coriander 15 g, chopped, to garnish bird’s-eye chilli 1, chopped, to garnish 1 To make the broth, place the chicken SEARED DUCK RAMEN WITH SPINACH-AND-CAULIFLOWER NOODLES

stock in a small saucepan and bring to a simmer. Add the red onion, spring onion,

BUR SA RY WI N N ER S’ R EUN I ON

lemongrass, ginger, garlic, chilli, palm sugar and sesame oil. Stir until the sugar has dissolved. Simmer for 10–15 minutes. 2 Season the duck breasts with salt and pepper. Mix the hoisin sauce and honey and brush onto the duck breasts. Set aside to marinate for 30 minutes. 3 Heat a pan over a high heat and fry the mushrooms in a little butter until golden. Season and set aside. 4 Lightly sauté the carrots in the same pan with a little butter. Heat a nonstick pan over a high heat and sear the duck breasts, skin side down, for 6 minutes, then turn and cook for a further 4 minutes. Seal the sides and remove from the heat. Allow to rest for 10 minutes before slicing. 5 Heat a little olive oil in a small pan, then stir-fry the noodles for 2 minutes and set aside.

6 To assemble, divide the noodles, mushrooms and duck breast between 2 bowls, pour in the chicken stock and serve immediately. Garnish with radish, coriander and chilli.

HEALTH-CONSCIOUS, DAIRY-FREE WINE: Woolworths Hartenberg Merlot 2015

DON’T MISS THIS YEAR’S EAT OUT MERCEDES-BENZ RESTAURANT AWARDS

On Sunday 19 November 2017, you really should be at GrandWest in Cape Town, where the winners of this year’s Eat Out Mercedes-Benz Restaurant Awards will be revealed This year’s grand event honouring SA’s top chefs and restaurants sees a brand-new, Oscarsstyle format – guests will be welcomed at a reception before being seated, cinema-style, for the hotly contested awards. The lucky winner of the Woolworths TASTE Eat Out Culinary Bursary – who can take up their scholarship at the Silwood School of Cookery in Cape Town, Prue Leith’s Chef’s Academy in Centurion or the Jackie Cameron School of Food and Wine in Hilton – will also be announced. And then come the celebrations for guests and winners alike, in the form of an unforgettable immersive foodand-drink experience created by some of the top chefs in the land.

Find out more at eatout.co.za and buy tickets at eatout.nutickets.co.za. Follow the build-up and event on #eatoutawards.

www.diemersdal.co.za

“Six Generations, One Passion” 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

THAI PRAWN STIR-FRY Heat a wok or pan over medium heat, add

2 T peanut oil and sauté Woolies’ Crisp and Crunchy stir-fry mix for 2 minutes. Add Woolies’ Carb Clever cauliflower noodles, 100 g thawed ready-cooked prawns and Easy to Cook Thai coconut stir-fry sauce. Cook for 3 minutes or until the noodles are warm.

PHOTOGRAPH JAN RAS PRODUCTION HOPE MALAU FOOD ASSISTANT CAMILLA REINHOLD

YOUR STIR-FRY SECRET

No-one needs to know you didn’t chop all those perfectly crunchy veggies starring in tonight’s stir-fry. You don’t have to tell anyone that you didn’t make the sweet-and-sour sauce from scratch, either. Woolies’ Easy to Cook stir-fry range is cool like that. It includes pre-cut veggie mixes, ready-made egg and innovative Carb Clever noodles, and a host of delicious stir-fry sauces – waiting for you to mix and match to suit your needs.

PINEAPPLE-ANDRED PEPPER STIR-FRY

Heat 1 t olive oil in a wok or pan and sauté the Woolies’ pineappleand-red pepper stir-fry mix for 2 minutes over a medium-high heat.

Add Woolies’ Carb Clever cauliflower noodles and Easy to Cook sweet-andsour stir-fry sauce, and sauté until the noodles are heated through.

EXOTIC MUSHROOM STIR-FRY

Heat 2 T olive oil in a wok or pan, then add Woolies’ exotic shimeji mushroom stir-fry mix and sauté for 5 minutes.

Add Woolies’ Carb Clever spinach-and-cauliflower noodles and Easy to Wok mushroom-and-soya stir-fry sauce. Sauté until the noodles are heated through.

woolworths.co.za

SCEN E STEA LER

WHAT’S HOT IN BANGKOK

Asia’s best chef right now, Anand Gaggan, took Ishay Govender-Ypma on a tour of the Thai capital for an exclusive glimpse into his favourite places PHOTOGRAPHS ISHAY GOVENDER-YPMA AND PAULO BARATA TEXT ISHAY GOVENDER-YPMA

A golden Buddha smiles serenely at Wat Suthat Thepphaararam temple.

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THE CITY OF ANGELS (KRUNG THEP) IS DEFINED BY ITS EXTREMES – coquettish and conservative intersecting with pockets of wild abandon. Anand Gaggan (pictured, opposite top left), whose eponymous restaurant has been number one in Asia on the World’s 50 Best Restaurants list for three consecutive years, has made this world entirely his. And, just as unpredictable as this outspoken chef – who wears a man-bun, produces a menu written in emojis and plays Metallica at his famous after-parties – dining in Bangkok can provide comfort or thrill, time-honoured traditional Thai cuisine or contemporary global fare.

SCEN E STEA LER

GAGGAN FOR: progressive Indian cuisine Come here for dynamic Indian fare cooked using Japanese techniques and ingredients. Gaggan’s love for his culinary heritage – he is a Punjabi who hails from Kolkata – is best expressed in his 25-course tasting menu. Bookings run more than three months in advance, and are likely to become longer as the restaurant draws closer to its closing date in 2020. “Chefs are at the mercy of our own fame. We want it, then we become victims of fame. I want to leave at my peak,” he says. His next goal is to open a small restaurant (GohGan) in Fukuoka, Japan. 68/1 Soi Langsuan, Ploenchit Road, Lumpini; eatatgaggan.com

“BUY FRESH COCONUT MILK, SPICES AND GROUND PASTES AT THE ATK MARKET – IT’S ALMOST AS GOOD AS MAKING IT AT HOME!” – ANAND GAGGAN HIGH TEA AT AUTHORS’ LOUNGE FOR: pure tea-time decadence Paying homage to the English high-tea tradition, this elegant lounge at the Mandarin Oriental is where you can happily leave the chaos and sweltering pavements behind for an hour or two.

The Oriental tea is a must, offering exquisite morsels including lemongrass and lime-marinated crab sandwiches, steamed Thai dumplings and mango tartlets served in bamboo baskets. 48 Oriental Avenue; mandarinoriental.com/bangkok/ chao-phraya-river/fine-dining/ tea-rooms/authors-lounge

AT TOR KOR (ATK) MARKET FOR: Fresh spice pastes and market food Conveniently located near the sprawling Chatuchak weekend market, this one sells everything from freshly squeezed green juices to oyster omelettes, cauldrons of soups and freshly ground curry pastes. Allow a minimum of two hours to browse and eat. (Also visit the adjacent supermarket for organic products from the Thai Royal Project farms.) Kamphaengphet Road

KHUA KLING PAK SOD

FOR: classic Thai food You’ll do a fair amount of eating on the street but if you want a sit-down meal that’s neither fine-dining nor without frills, Gaggan recommends this chain for reliable family-style Thai meals that he enjoys with his closest people. The extensive menu, including tom yum soup, pad Thai, and numerous regional curries and noodle dishes, will ensure you return soon. khuaklingpaksod.com

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SÜHRING FOR: modern German cuisine What if we said the best German fine dining is to be had in Bangkok, not Berlin?

A year old and ranked at number 13 in Asia, the Sühring twins serve modern German cuisine in eight- or 12-course tasting experiences. The glasshouse section overlooks a tropical garden but seating in the kitchen will buy you all the action.

Sauerkraut, schweinshaxe (ham hock), currywurst and pretzel buns all feature.

No. 10, Yen Akat Soi 3, Chongnonsi; restaurantsuhring.com

48

THE BEST GIN IN TOWN Teens of Thailand (yes, it’s an odd name) on the fringes of Chinatown is the gin bar in Bangkok. Expect a Thai twist with house gins infused with flavours that speak of street markets and sidewalk aromas – think dried pork, Thai iced tea, pepper and slowly dried banana. This gets Gaggan’s nod for a night out on the town with friends.

76 Soi Nana, Charoen Krung Rd; facebook.com/teensofthailand

CHILI PASTE TOURS FOR: an insider’s guide Chinnapatt (Chinn) Chongtong takes you into the heart of less frequently visited neighbourhoods rich in culinary history. If you’re keen to eat your way through a tourist-free local market and pop into a mom-and-pop diner where there’s no menu – you order your favourite and the cook makes an approximation of it – this is for you. Chinn weaves in history and spends time talking to locals, so you’re guaranteed authentic connections and hyper-local bites. foodtoursbangkok.com

MEATLICIOUS FOR: comfort food with a spicy kick Thais flock to this meat-focused joint. Though not involved in the kitchen, Gaggan, the eatery’s financier, has inspired a menu of comfort foods – ragù with a hint of chilli, Tomahawk steak sliced at the table, yellowtail ceviche with Thai touches, and burnt ice cream in a flamed soft meringue. Portions are for sharing.

8 Ekkamai Soi 6; meatliciousbkk.com

OPEN HOUSE AT CENTRAL EMBASSY FOR: books, cocktails and oysters Open House at the luxe Central Embassy mall is a concept living and co-working space spanning an entire floor.

The open-plan Hardcover bookshop invites guests to comb through avant-garde art and coffee-table publications and is dotted with nooks where you can grab a coffee or cocktails and a snack. Book nerds can easily spend a day here. And after you’ve read your fill, feast on oysters at the Raw Bar. Level 6, Central Embassy, 1031 Ploenchit Road, Pathumwan; facebook.com/openhouse.ce

Feed your

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Hello Tomorrow

TASTES THAT B I N D

RAW LOVE

It’s not always easy to get her son to try new flavours, so SAM WOULIDGE celebrated when Seb surprised her by revealing his love for ceviche PHOTOGRAPH JAN RAS PRODUCTION HOPE MALAU

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acques and I are desperate for our son to love raw seafood. We have always said that we know Seb will be ready to embark on a great adventure to Japan with us the day he starts eating sushi.

And we really, really want to go to Japan with him. All other parents bemoan the fact that their children have expensive tastes and that they scoff all the sushi on the conveyer belt. But not our child. He looks at it with utmost horror. In much the same way I used to until the first time I ate sushi at 29 years of age – at Nobu in London – with an Unsuitable Older Man. But I digress…

This aversion may have been my fault.

Whatever was I thinking telling a four-yearold, who only likes fish fingers, to “try some delicious raw fish”?

Seb once ate smoked salmon without asking a single question. His dad was eating it, so he thought he’d give it a try.

He ate most of it but each time I’ve offered it subsequently, telling him that it is raw fish that has been smoked, he has refused to eat it and vehemently denied ever greedily eating it off his dad’s plate.

I have learned my lesson. I now don’t go into too much detail with these things.

I may also have, I admit, given up.

But then a few weeks ago, Jacques and I were sharing a platter of lime-soaked ceviche on crispy poppadom squares.

While we were reminiscing about the incredible poisson cru (tuna marinated in lime juice and coconut milk, served with chunks of fresh coconut) we used to eat in Tahiti while working at sea (another lifetime ago), our son was picking at the slices of lemon and lime on the platter.

Gingerly, he placed a slice of lime into his mouth and, with that first sour hit, he scrunched up his face and began to laugh.

And then he tasted it again. And again he laughed. It’s a beautiful thing witnessing the pleasure a child unselfconsciously displays when discovering new, liked flavours. While he sucked the juice from the lemons and limes, his potato wedges forgotten, Jacques and I continued our culinary remember-whens (“Remember the fresh ceviche with hot jalapeños we ate in Cozumel” and “What about the mango and mahi-mahi ceviche we ate

PLAY-PLAY PRAWN-ANDAVOCADO CEVICHE

cooked small prawns 800 g (I use the frozen kind – cooked, deveined and peeled – that I thaw according to packet instructions) freshly squeezed lime juice ¾ cup (5–6 limes) freshly squeezed lemon juice ¾ cup (3–4 lemons) salad tomatoes 2, seeded and diced medium cucumber 1, peeled, seeded and diced red onion ½ cup finely chopped (optional or for the adult bowl only) coriander 1 cup finely chopped (optional or for the adult bowl only) ripe avocados 2–3, diced sea salt and freshly ground black pepper, to taste tortilla chips, for serving

Since my husband eats neither prawns nor avocado, this is strictly my mumscome-over-for-wine-while-the-kidsplay snack. It’s also, strictly speaking, not ceviche because I’ve used cooked prawns. But still, they marinate in lime and lemon juice, which is what my son loves. You need to make two versions of this, one for grown-ups and one for kids. In my case Seb’s version has only prawns and avo. And tortilla chips.

Serves 6 EASY Preparation: 15 minutes, plus 2 hours’ marinating time

on the Caribbean route?” and “The sushi we ate at 4 am in the Tsukiji fish market…?”) until our son noticed the rapidly diminishing plate of ceviche on the table in front of him and demanded to know why he hadn’t been offered any.

“Because it’s grown-up food; it’s ceviche,” we told him. “But I want some,” he demanded. We looked at him dubiously.

“Please?” he responded. “Okay,” we replied and shrugged our shoulders. He picked at it gingerly. “It’s nice. Sour. And salty.” We nodded and pretended to ignore him, all the while watching incredulously as he ate the whole piece, then reached for the last one on our plate. Lesson learned. We won’t be making the same mistake with oysters any time soon. W confessionsofahungrywoman.com; @samwoulidge

fresh chilli 1, finely chopped (strictly for adults only, served on the side) 1 Place the prawns, lime and lemon

juice in a glass bowl and marinate for 2 hours in the fridge. 2 In two separate bowls (one for adults, one for kids) mix (accordingly) the diced tomatoes, cucumber, red onion and coriander and let it rest for 1 hour if you have the time. 3 Add the avocado at the last minute just before serving with the tortilla chips. (And don’t forget the chilli. Should some like it hot).

CARB-CONSCIOUS, FAT-CONSCIOUS, HEALTH-CONSCIOUS, DAIRY-FREE, WHEAT- AND GLUTEN-FREE WINE: Woolworths Fairview Sauvignon Blanc 2016

PORTRAIT MICHAEL LE GRANGE

J

TASTES THAT B I N D

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“HE PLACED A SLICE OF LIME IN HIS MOUTH AND, WITH THAT FIRST SOUR HIT, HE SCRUNCHED UP HIS FACE AND BEGAN TO LAUGH”

# TASTESLI KEMOR E

LIFE AFTER BACON Giving up meat started as a one-month experiment but now it’s a way of life for Parusha Naidoo, whose plant-based, whole-food diet has inspired many delicious experiments with veggies and pulses PHOTOGRAPH JAN RAS PRODUCTION HOPE MALAU

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enjoy being spontaneous and open to new adventures in life and in food so, on principle, I like to eat everything.

I think that how you eat is how you live.

I’m not a fan of strict diets, or of rules and regulations, and I’ve always seen a symbolic connection between my approach to food and my identity. A few years ago I couldn’t imagine who I would be if I went vegetarian, let alone vegan.

My fear was that by changing my diet, I would fundamentally alter my character.

So in 2013, while toying with the idea of switching to a vegan diet, I committed to doing it for just a month as an experiment, because the prospect of committing to a life without bacon, eggs and cheese seemed too extreme. But the trial month went by surprisingly well and I decided to keep it up – although I’d eliminated animal products (meat, dairy and eggs) from my diet, I didn’t feel I was really missing anything. I’d focused on retaining the joie Visit taste.co.za for Parusha’s recipe for “gut-healing” guacamole with turmeric, paprika, mint and coriander.

de vivre of my former meat-eating life and ate vegan versions of burgers, burritos, churros, samoosas, pizza and anything that looked familiar to me. I was living in Berlin at the time and the options were abundant, so it was easy.

But, over time, I realised that although a vegan diet is often perceived as healthy, this isn’t necessarily so – you can end up eating a lot of fried, sugary and processed foods, just as I did. (Oreos, for example, are vegan, and so are fried chips.) And while there are still benefits to eating these foods – for the environment and for animals – when it comes to health benefits for humans, not so much! I consumed a lot of vegan sweets and German beer (which is all vegan). I gained a bit of weight and although I didn’t feel terrible, I didn’t feel at optimal health either.

At the time, I didn’t know that there was a difference between a vegan diet and a plant-based, whole-food diet (which also happens to be vegan). Over the past few years I have gradually became more interested in the latter, especially after witnessing its positive effects for a seriously ill family member, so last year I decided to learn more by completing a course in plant-based nutrition.

I now firmly believe that if you choose to eliminate dairy, eggs and meat from your diet, you should add a lot of plant-based whole foods – fresh fruit and vegetables, along with legumes and grains, no added sugar and only use small quantities of olive and coconut oil.

There are many potential benefits – for everything from cholesterol and high blood pressure to diabetes – when you follow a plant-based, whole-food diet. But it’s also an opportunity to learn about alternative approaches to cooking and experiment with new recipes.

I often make dishes from countries I’ve never been to: Mexican black

“THE PROSPECT OF COMMITTING TO A LIFE WITHOUT BACON, EGGS AND CHEESE SEEMED TOO EXTREME” beans, for example, or Thai vegetable curries and Vietnamese summer rolls. It’s a fast, cheap alternative to travel and an opportunity to venture into the unknown.

If you’re keen to try eating plant-based eating for a single meal, a day, a week, or longer, focus on creating food that is delicious and satisfying – deprivation is not sustainable. I focus on having a relaxed attitude instead of trying to be perfect, because I believe the thoughts I feed my mind are just as important as the food I feed my body. When I go shopping, I look out for new and unusual fruit and vegetables to cook. I’ve tried to grow my own but have failed miserably every time.

Being more self-sufficient is my goal. But for now, I go to an organic market when possible and otherwise choose the best quality food I can find nearby. And when I eat out, I usually opt for Asian restaurants as they tend to have a large selection of tasty veggie options. Exploring new ways of doing things is exciting. Changing my diet has not fundamentally altered my personality or my need for adventure and spontaneity. But I do feel great and highly recommend giving plants more of a chance. W parusha.com; @luckyparusha Parusha Naidoo is a designer and plant-based food lover who creates food-related art and holds pop-up vegan events in Johannesburg.

PORTRAIT LAZOLA GOLA

I

A D V E R T I S I N G

P R O M O T I O N

PHOTOGRAPH JAN RAS PRODUCTION ABIGAIL DONNELLY AND HOPE MALAU FOOD ASSISTANT JACQUELINE BURGESS

THE NEW BURGER BUN In case you missed the memo, halved avos are the new burger buns and folks can’t seem to get enough of them. Whether they’re filled with grilled chicken, pure beef patties or vegetarian corn fritters, avo “buns” bring good-for-you monounsaturated fats and potassium to the burger party.

Now that’s a carb-clever trend we can get behind!

Serving suggestion AVO BURGERS WITH CORN FRITTER PATTIES

To make the corn fritters, cook 3 cobs corn in boiling water until soft. Cut the corn off the cobs.

Mix 140 g cake flour, 2 free-range eggs, ½ cup coconut milk, 1 t baking powder and salt to taste.

Add the corn and mix. Heat enough avocado oil for shallow-frying. Drop spoonfuls of batter into the oil and cook until golden. Drain on kitchen paper. Halve 4 avos horizontally, stone and peel.

Assemble each burger with a slice of green apple, rocket, a corn fritter and basil pesto. Serve with freshly grated coconut and a squeeze of lime juice.

FOR MORE RECIPES, VISIT AVOCADO.CO.ZA LIKE US ON ILOVEAVOCADOSA @ILOVEAVOS #ADDANAVO @ILOVEAVOS

A D V E R T I S I N G

P R O M O T I O N

BOOST YOUR BOWL Hungry? Make like all those cool Instagrammers and tuck into a bowl filled to the brim with fresh, colourful produce and goodfor-you grains and seeds. The best part is that with Woolies’ new range of booster bowls – prepped and camera-ready – you can get your five-a-day fix without the fuss. Each of the five bowls offers a careful balance of textures and punchy flavours, guaranteed to keep your taste buds – and social media followers – interested. woolworths.co.za

Beetroot, butternut, red quinoa and millet with tahini dressing

Chickpea, beetroot, hummus, avo and kale with turmeric-citrus dressing

Baby marrow, kale, red quinoa and millet with lemon-mint dressing

Quinoa, corn, kale and feta with pomegranate-chia dressing

PHOTOGRAPH JAN RAS PRODUCTION HOPE MALAU FOOD ASSISTANT CASSIE TOOGOOD

Papaya, strawberry, quinoa and chia with apple-mint dressing

A D V E R T I S I N G

P R O M O T I O N

BILTONG, BETTER

Serving suggestion BILTONG PARTY PLATTER Arrange Woolworths easy-tear beef biltong, beef biltong crisps, and unsliced beef biltong on a platter with Woolies’

Gorgonzola, sticky preserved figs, baby radishes, Peppadews and a dip made by swirling Woolworths’ coriander pesto through plain yoghurt.

PHOTOGRAPH JAN RAS PRODUCTION ABIGAIL DONNELLY

What could possibly top a bowl of sliced biltong? A whole platter of South Africa’s favourite high-protein, carbfree snack: thinly sliced easy-tear strips; crackly crisps; and, for good measure, some freshly sliced moist biltong, that’s what. All made the traditional way, with the beefy, coriander flavour you love, and all available at Woolies, of course.

Simply serve with your favourite dips and get that party started! woolworths.co.za

EDITED BY MICHELLE COBURN

SO, WHAT WILL YOU BE DRINKING THIS MONTH?

PHOTOGRAPH JAN RAS PRODUCTION HANNAH LEWRY

IT’S WILD WHITE SEASON! That’s Sauvignon Blanc to you and me. The name of this green, herbaceous grape refers to its long history in the southwest of France, where the vines once grew wild.

Luckily for lovers of its kiwi, green pepper, granadilla and gooseberry flavours and aromas, the Durbanville Wine Valley produces some of the best wild whites this side of Bordeaux. Turn the page for intel on the valley and go to page 60 for more about Sauvignon Blanc.

Raise the Bar

R A I SE THE B A R

Secrets of the valley The Durbanville Wine Valley, just 30 km from Cape Town, is home to 11 wineries (Diemersdal, Durbanville Hills and Nitida supply Woolies with wine). From craft beer to the best cheese platter and where to enjoy Saturday brunch, there’s plenty of reason to explore them

N7 TO MALMESBURY

KLEIN ROOSBOOM

NITIDA HILLCREST

M13 TYGERBERG ROAD

DE GRENDEL FOR THE BEST VIEWS Settle on the verandah and drink in the view of Table Mountain while sipping on fine wines. Choose the flagship tasting for the chance to savour the Rubaiyat 2014. And if you’ve never had the restaurant’s sevencourse food-and-wine pairing dinner, you should. degrendel.co.za

DURBANVILLE HILLS

DE GRENDEL

PLATTEKLOOF ROAD

M14

N1 TO CAPE TOWN

DURBANVILLE HILLS FOR THE FRUITY MERLOT 2016 You’ll love the lush dark fruit flavours, says Allan Mullins (Woolies stocks it for R69.99).

Fourteen months in oak have resulted in a sweet wood spiciness, combining with the fruit to achieve an umami character.

The perfect match with Moroccan lamb.

If you're hooked, visit the tasting room for a range of wines (chocolate and biltong pairings available). durbanvillehills.co.za

ILLUSTRATIONS ADRIAN OWEN TEXT ALLAN MULLINS AND MICHELLE COBURN

CONTERMANSKLOOF

NITIDA FOR THE BEST WINE WITH TUNA Nitida is a haven for Sauvignon Blanc, and Woolies’ Allan Mullins recommends the Sauvignon Blanc-Semillon 2016 blend (R79.95). “40% oak-fermented Semillon provides paw-paw, peaches and ripe lemons, while 60% Sauvignon Blanc gives lime and fig-leaf flavours,” says winemaker Daniel Keulder. nitida.co.za

EXIT 22 TO DURBANVILLE & TABLEVIEW

M13 TYGERBERG ROAD

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KLEIN ROOSBOOM FOR CHEESE PLATTERS This boutique winery is famous for its cheese and charcuterie platters served in the tasting room. The farm’s south-facing slopes are perfect for Shiraz, Merlot and Cabernet Sauvignon, but you’ll also want to try their Marianna Rosé. kleinroosboom.co.za

HILLCREST FOR AWARDWINNING OLIVES Hillcrest is loved for its award-winning wines but you’ll love its olives and olive oils, too – visit the tasting area to sample both (you won’t leave empty-handed).

As for Delene’s roast chicken pie on the restaurant’s lunch menu, it’s legendary! hillcrestfarm.co.za

WELLINGTON ROAD

DIEMERSDAL FOR A BLEND OF OLD- AND NEW-WORLD WINEMAKING Traditional open fermenters are used for the award-winning reds, while the whites are made in the new state-of-the-art winery.

The new Grenache Rosé, a collaboration with Woolies (R59.95), has a gorgeous salmon colour and luscious cherry and raspberry flavours, says Allan Mullins. Enjoy with a platter of smoked salmon, capers, and asparagus. diemersdal.co.za

PHIZANTE KRAAL

DIEMERSDAL

MEERENDAL

MEERENDAL FOR SMALL-BATCH GIN Meerendal is renowned for its wines made by the valley’s first female winemaker, Liza Goodwin, but the estate is also home to the Durbanville Distillery, which produces handcrafted gin. Also don’t miss the art gallery, featuring works by the likes of Tay Dall. durbanvilledistillery.com; meerendal.co.za

M58 KOEBERG ROAD

VISSERSHOK ROAD

SIGNAL GUN

SIGNAL GUN FOR AWARD-WINNING CRAFT BEER The farm’s cellar master, MJ de Wit, has taken to brewing beer on the farm. Try the Ystervark hybrid lager, described as fullbodied with a light, malty aroma. Time your visit for the first Saturday of the month and you can even have a go at firing the farm’s 300-year-old cannon. signalgun.com

M31 TYGERBERG ROAD

M13 TYGERBERG ROAD

D'ARIA ALTYDGEDACHT

D’ARIA FOR FABULOUS COCKTAILS The Cocktail Bar at Poplars offers a tempting selection, along with wine, craft beer and whisky.

Perfect for before – or after – lunch or dinner.

The grill menu complements the valley’s Sauvignon Blancs and juicy reds. daria.co.za

R302 DURBAN ROAD

PHIZANTE KRAAL FOR SATURDAY BRUNCH IN A HISTORIC STABLE Hungry for the likes of pumpkin and sweet potato rösti topped with braised pork belly? You’ll find plenty to tempt you at the restaurant located in a restored stable dating back to 1767 (brunch is served from 9:30 am to 2:30 pm on Saturdays – how civilized!). phizantekraal.co.za

ALTYDGEDACHT FOR LUNCH IN A 300-YEAROLD BARREL ROOM One of the area’s oldest farms, dating back to 1698, offers a rustic eatery where you can enjoy family favourites under the trees or in the historic cellar. Or order a platter and while away an afternoon familiarising yourself with the award-winning wines.

It’s a tough life! altydgedacht.co.za

N1 TO PAARL

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R A I SE THE B A R

It’s all white now Sauvignon Blanc is one of the most widely planted grapes in the world and lends itself to a variety of styles and flavours. Here’s why you’ll love it this spring

WHY DOES SAUVIGNON BLANC THRIVE IN DURBANVILLE? FLAVOURS, AROMAS AND SERVING TEMPERATURE

Lime, kiwi fruit, nectarine, granadilla, green apple and white peach are the fruit flavours you’re most likely to notice, along with other aromas such as gooseberry, bell pepper, basil, grass and jalapeño. (The flavours come from aromatic compounds called pyrazines.) If the wine is oaked, look for flavours of vanilla, nutmeg, butter and coconut. The acidity is medium to mediumhigh and Sauvignon Blanc is best served at around 8°C for unoaked and 11°C if it’s oaked.

The valley’s unique terroir, or natural environment, results in those distinctive flavours in your glass THE SOIL A high clay component allows for good water retention, which is important in dry conditions and makes for cooler soils and water access in summer. This results in Sauvignon Blancs with complexity, crisp acidity and power.

THE WIND The south-easter is surprisingly cold and allows slow development of fruit flavours in the grapes.

THE RAIN The rainfall is sufficient to produce a sustainable crop but not high enough to induce rot.

FOUR OF THE VALLEY’S BEST

1. Bloemendal Wine Estate Suider Terras Sauvignon Blanc 2016. 35-year-old vines from

a windswept southerly terrace have resulted in intense concentration with nectarine and spice.

2. Hillcrest Estate Sauvignon Blanc 2017

Look for flavours of red pepper, gooseberry and white asparagus.

3. Maastricht Estate Sauvignon Blanc 2016

Freshly cut grass and nettles with light tropical notes – made for Sauvignon Blanc lovers.

4. Signal Gun Winery Sea Smoke Sauvignon Blanc 2016 A racy Sauvignon Blanc, named for

the mists that regularly blanket this high vineyard.

Cape Wine Master Allan Mullins has selected wines for Woolies for more than two decades. Find him on Twitter @AllanMullinsSA.

DON’T MISS THE SEASON OF SAUVIGNON FESTIVAL This year’s celebration of the wild white takes place on all the farms in the valley on 28 and 29 October and includes everything from food stalls and live music to activities for the whole family. Find the programme at durbanvillewine.co.za and visit taste.co.za for a chance to win tickets worth R500 each.

PHOTOGRAPH JAN RAS PRODUCTION HANNAH LEWRY

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THE ASPECT Vineyards at different locations on the elevated slopes allow for varying ripeness and flavour development resulting in diverse elements for blending.

R A I SE THE B A R

The buzz on ’booch Lightly fizzy, tartly tangy, slightly sweet. Kombucha has gone from fringe to mainstream, featuring on the social media feeds of health bloggers and hedonists alike. Here’s why

’SUP BREW?

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KOMBUCHA COOLER

In a large Consol jar, muddle ¼ cup pomegranate rubies. Add 1–2 tots vodka, a handful of ice and top up with chilled pomegranateflavoured kombucha (we used Theonista’s pomegranate and green tea). Garnish with extra pomegranate rubies, mint and lime.

In addition to crafting a range of kombuchas, Meghan Werner from Theonista helps you get your brew on with her DIY kits.

Each contains a SCOBY, starter liquid, organic tea blend, raw cane sugar, cotton cloth, elastic band and reusable cloth tea bag.

And instructions, thankfully. theonistaproducts.com

In short, it’s fermented sweet tea. Think of it like traditional breadmaking. You add a mother culture called a SCOBY (symbiotic culture of bacteria and yeast) and some starter liquid (a small amount of kombucha) to sweetened black tea. The SCOBY – a layered, rubberylooking disc – feeds on the sugar and tannins in the tea, causing it to ferment and develop its characteristic applecider vinegary, catch-at-the-backof-your-throat tang.

The drink then undergoes secondary fermentation, becoming more effervescent. While it’s not the fountain of youth (we wish!) it has many purported health benefits.

BREW KOMBUCHA

Alex Glenday decided South Africa needed its own take on kombucha.

She developed an ethical brand whose kombucha culture works its magic on a blend of organic rooibos tea, filtered spring water and organic sugar to produce a proven high vitamin B12 content.

There’s currently just one variety, but watch this space. brewkombucha.co.za

NITRO BREW KOMBUCHA

Phillip Lloyd-Jones and Tim Austin brew their kombucha in oak barrels, using a SCOBY that originated in Russia, organic teas and mineralised water. For folks easing their way into the trend, they recommend the strawberry and blackcurrant, or cranberry and pomegranate, while the original and yerba mate versions are perfect for the purists. nitrobrewbev.co.za

TEA OF LIFE

Organic green and black teas kickstart Elizabeth Gunther’s ’booches, brewed in Muizenberg, where they’re especially big among the local surfer set. Flavours include rose geranium, ginger, and buchu and lemon. If you have a particularly big thirst, the original is also available in a 660 ml bottle, complete with a cool cork stopper. teaoflife.co.za

PHOTOGRAPHS JAN RAS PRODUCTION HOPE MALAU TEXT ANNETTE KLINGER

What is kombucha?

A D V E R T I S I N G

P R O M O T I O N

ONE PIZZA, COMING RIGHT UP

PHOTOGRAPH JAN RAS PRODUCTION ABIGAIL DONNELLY FOOD ASSISTANT JACQUELINE BURGESS

With Woolies’ ready-to-oven pizzas, sticking to one is almost impossible. First, you can choose between two types of bases. The stone-baked Italian base has a crisp, brown underside and chewy top, while the thin-and-crispy base has a cracker-like, crunchy crust, but is still pliable enough to eat with one hand. And then there are the toppings: creamed spinach, ham and pineapple, Caprese … There’s only one way to find your favourite! woolworths.co.za Thin-and-crispy pizza with ham and pineapple

Stone-baked pizza with Caprese toppings

Thin-and-crispy pizza with club toppings and chipotle dressing

Stone-baked pizza with spinach and feta

R A I SE THE B A R

What to drink with … seafood Allan Mullins picks three palate-tingling wines to match with fish curry, crispy mackerel and prawn linguine

GROOT CONSTANTIA CHARDONNAY 2015, R199.95

… with the Zanzibar fish curry on page 90 The conventional wine pairing with curries is an off-dry, fruity, spicy white. However, an often overlooked option is a wooded Chenin Blanc or a Chardonnay. The Groot Constantia Chardonnay has had 11 months of oak maturation, which has given it a creamy texture and flavours of vanilla and butterscotch, all of which mop up the heat of the curry and result in a heady, palate-filling sensation.

The wine also contributes a fresh lemon edge and pear and white peach, which mingle beautifully with the flavours of the dish. The Chardonnay matches the body of the fish’s white flesh and leaves the palate tingling with its cleansing acidity.

CAPE POINT VINEYARDS CAPE TOWN SAUVIGNON BLANC 2017, R99.95

… with the mackerel with warm vinegared potatoes on page 92 The Cape Point Sauvignon Blanc is a sprightly wine that suits the zippiness of the crispy batter that encloses the mackerel.

It has a lively acidity that cuts through the mackerel’s oiliness, almost acting as a dash of lemon. The mackerel has a tangy saltiness, which is given a flavour boost by the wine’s floral elements, citrus, fynbos and complex array of tropical fruit.

The addition of Semillon to the wine gives it the body and texture to balance the herbal ingredients of the dish and round out the palate experience.

ALLURE CHARDONNAY PINOT NOIR 2017, R74.99

… with the prawn, basil and tomato linguine on page 98 To start, consider the delectable flavours of tomato and basil. It is a daunting challenge to find the wine that matches and improves on them. The Allure rises to the challenge by making the best of the classic Champagne grapes, Chardonnay (60%) and Pinot Noir. The blend yields aromas of orange blossoms, white peach and grapefruit and there are underlying notes of young mulberries and a slight hint of spice. The tomato element in the dish is particularly well served by the red fruits of the Pinot Noir component. The low alcohol (11%) of the wine and its citrus vibrance ensure an elegant dining experience with a refreshing aftertaste.

FOOD PHOTOGRAPHS TOBY MURPHY STILL PHOTOGRAPHS SHAVAN RAHIM

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A D V E R T I S I N G

P R O M O T I O N

MAGIC DUST

PHOTOGRAPH JAN RAS PRODUCTION HOPE MALAU FOOD ASSISTANT CAMILLA REINHOLD

A grating of Grana Padano transforms even the humblest dishes into a sensory experience of note. A bowl of olive oil and garlic pasta, margherita pizza, even some crisp baby marrow fries, all become infinitely more delicious thanks to the Italian cheese’s mild, nutty, umami flavours. Handcrafted in Italy for more than 1 000 years according to the same recipe, it’s the world’s most widely consumed Protected Designation of Origin (PDO) cheese. With good reason!

GRANA PADANO BABY MARROW FRIES Preheat the oven to 180°C and line a baking tray with baking paper.

Serving suggestion

Slice 6 baby marrows into matchsticks. Whisk 1 free-range egg and, in another bowl, mix 3 T panko breadcrumbs, 60 g grated Grana Padano, a pinch of cayenne pepper, salt and pepper. Dip the baby marrow into the egg, then into the cheese mixture. Place on a baking sheet and bake for 20 minutes, or until golden. Serve with olive oil mayonnaise and an extra dusting of Grana Padano.

“CLINGWRAP” EGGS R10 PER SERVING

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COOK’S TIP Your secret weapons for the perfect poach?

Clingwrap, a mug and cooking spray. There’s no other way.

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We know you already know how you like your eggs. But you’re going to love Abigail Donnelly’s new techniques and flavours – from a Chinese-inspired breakfast sandwich to a fail-safe trick for the perfect poach – even more

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GET CRACKING

PHOTOGRAPHS ROBBERT KOENE RECIPES AND PRODUCTION ABIGAIL DONNELLY FOOD ASSISTANT JACQUELINE BURGESS

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TURMERIC-FRIED EGGS WITH COCONUT CHUTNEY R22 PER SERVING

“THIS IS MY NEW WAY OF FRYING EGGS. THE GHEE MAKES THE EDGES EXTRA, EXTRA CRISPY AND INSANELY FLAVOURSOME” – ABIGAIL DONNELLY

EGG-WHITE OMELETTE R46 PER SERVING

COOK’S TIP Did we hear you say separation anxiety?

Use Woolies’ liquid egg whites and you don’t have to think about what to do with all those leftover yolks.

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BEETROOT-MARBLED PICNIC EGGS R11 PER SERVING

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“CLINGWRAP” EGGS “I find this the easiest way to control poached eggs – they turn out perfectly every time.”

Serves 4 EASY GREAT VALUE Preparation: 15 minutes Cooking: 10 minutes organic free-range eggs 4 Italian parsley 2 t finely chopped chives 2 t finely chopped red bird’s-eye chilli 1, thinly sliced crème fraîche 4 t sea salt, to taste Woolworths ghee 2 T Woolworths multiseed bread 4 slices

1 Double line a mug with clingwrap sprayed with cooking spray and spray again once the mug is lined. Break an egg into the mug and top with a little parsley, chives, chilli and 1 t crème fraîche. Gather the edges of the clingwrap together and twist. Secure with a rubber band or make a knot with some extra clingwrap. 2 Bring a deep saucepan (so that the egg doesn’t touch the bottom) of water to the boil.

Reduce the heat and place the egg into the water. Cook for 6 minutes, then remove the clingwrap. Repeat with the remaining eggs.

3 Melt a little ghee in a nonstick pan over a high heat and toast the bread on both sides. Serve the poached eggs on the bread, seasoned with salt.

CARB-CONSCIOUS, FAT-CONSCIOUS WINE: Villiera Down to Earth White 2016

TURMERIC-FRIED EGGS WITH COCONUT CHUTNEY “Fragrant turmeric and spicy coconut makes an aromatic brekkie (good for dinner too!)”

Serves 4 EASY GREAT VALUE Preparation: 15 minutes Cooking: 10 minutes Woolworths ghee 2 T fresh turmeric ½ t finely grated free-range eggs 4 black pepper, to taste Woolworths Cape seed bread 4 slices For the coconut chutney: coconut chunks 160 g, grated coriander 1 T roughly chopped

mint 1 T roughly chopped limes 2, juiced green chillies 2, finely chopped garlic 2 cloves, finely chopped palm sugar 2 t fish sauce 2 t

1 Melt the ghee in a nonstick pan over a medium to high heat until very hot.

Stir through the turmeric and break an egg into the pan. Cook until the edges are crispy and golden. Repeat with the remaining eggs. Season with black pepper.

2 To make the coconut chutney, place all the ingredients in a blender and blitz for a few seconds, keeping it quite chunky.

3 Serve the turmeric-fried eggs with the coconut chutney on the seed bread.

CARB-CONSCIOUS, DAIRY-FREE WINE: Blank Bottle Moment of Silence 2016

EGG-WHITE OMELETTE “I find these lighter than a traditional omelette.

Spices and goat’s cheese add flavour and spinach gives them a beautiful, fresh colour.”

BETTER THE DEVILLED, YOU KNOW! The stuffed, hard-boiled eggs your mom used to make just got a makeover with garlicky anchovy mayo. How to peel the eggs without picking the whites to bits in the process? Use the freshest eggs you can find. To cook them, place them in boiling, not cold, water for 10 minutes. Once cooked, drain off the hot water and gently shake the eggs in the pot to crack them (skip this step if you’re doing the beetroot marbling), then immediately immerse in ice-cold water and allow to stand for 15 minutes. This shrinks the whites just enough to separate them from the shells to make for easy peeling.

CARB-CONSCIOUS, HEALTH-CONSCIOUS, WHEAT- AND GLUTEN-FREE WINE: Jordan Unwooded Chardonnay 2016

BEETROOT-MARBLED PICNIC EGGS

Serves 2 EASY GREAT VALUE Preparation: 10 minutes Cooking: 15 minutes

“This is a traditional Dutch way of pickling eggs. I like cracking them to make a marbled effect but you don’t have to – just keep them in the beetroot juice. And once you’ve cooled the beetroot-and-onion mixture, eat it as a salad.”

butter or ghee 2 T Woolworths liquid egg whites 1 cup

Makes 8 EASY GREAT VALUE Preparation: 20 minutes Cooking: 20 minutes

For the filling: butter 1 T red onion 1, roughly chopped garlic 2 cloves, finely chopped ground cumin ½ t ground coriander ½ t baby spinach 200 g lemon ½, juiced crottin 80 g, sliced

1 To make the omelette, heat a nonstick pan over medium to high heat. Melt the butter or ghee in the pan and add ½ cup egg white. Fry until crispy and cooked through. Repeat with the remaining egg white. 2 To make the filling, melt the butter in a pan over a medium to high heat and fry the red onion until caramelised. Add the garlic and spices and cook for 1 minute.

Add the baby spinach and a squeeze of lemon juice and cook until the spinach has just wilted. Remove from the heat and fill the omelette with the filling and crottin.

beetroot 4, peeled and sliced water 2½ cups cider vinegar 1 cup sugar 2 T salt ¼ cup red onions 2, sliced free-range eggs 8, hard-boiled For the filling: free-range egg 1 white wine vinegar 1 t garlic 1 clove, finely crushed sunflower oil ½ cup anchovy fillets 6 chives, to garnish

1 To make the beetroot marbled eggs, place all the ingredients except the eggs into a saucepan and bring to a boil. Crack the hard-boiled eggs using the back of

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baking powder ¼ t duck fat or butter 40 g For the kimchi, mix: Chinese or plain cabbage 1, chopped into large pieces coriander 30 g, roughly chopped spring onions 100 g, sliced For the kimchi dressing, mix: Korean red pepper paste 3 T fish sauce 1 T palm sugar 1 T limes 3, juiced dried chilli flakes 1 t rice wine vinegar 1⁄3 cup ginger 1 x 10 cm piece, finely grated garlic 4 cloves, finely grated spring onions 4, sliced soya sauce 4 T

BAO WITH KIMCHI AND FOLDED OMELETTE R21 PER SERVING

TAKE A BAO These Chinese steamed buns, filled with meat and veg, are popular throughout Indonesia and southeast Asia.

They’re made to be eaten by hand – just add an egg and you’ve got breakfast on the go.

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a teaspoon, but don’t remove the shells.

Place the eggs into the beetroot liquid and remove from the heat. Allow to cool in the liquid for 10 minutes, then carefully peel. 2 To make the filling, crack the egg into a blender, then blend until foamy. Add the vinegar and garlic and blend again. Gradually add the oil to the mixture until it is thick and smooth. Add the anchovies and continue blending until well incorporated. 3 To assemble, halve the boiled eggs and remove the yolks. Whisk the yolks into the filling mixture and pipe back into the egg whites. Garnish with freshly chopped chives and serve with toasted Woolworths Free From Gluten seeded bread rolls.

DAIRY-FREE WINE: Mulderbosch Cabernet Sauvignon Rosé 2017

BAO WITH KIMCHI AND FOLDED OMELETTE “Inspired by a delicious sweet bao I ate in Chinatown in New York that was filled with an egg custard, I decided the texture of an omelette would be perfect for this sweet-savoury recipe.”

Makes 10 EASY GREAT VALUE Preparation: 40 minutes, plus 2½ hours’ resting time Cooking: 20 minutes For the bao: active dry yeast 2 t water ¾ cup flour 310 g cornflour 32 g sugar 3 T

free-range eggs 20, whisked milk 3 T sea salt and freshly ground black pepper, to taste ghee or butter 3 T salt and white pepper, to taste

1 To make the bao, knead the ingredients in a mixer using the dough hook for 8–10 minutes, or knead by hand for 20 minutes.

Once the dough is smooth, place in an oiled bowl and cover with a clean, damp cloth.

Place in a warm place to rise for 1¼ hours.

2 Once the dough has risen, punch down and divide in half, then divide each half into 5 ping-pong-sized balls. Cover lightly with clingwrap and allow to prove for 30 minutes.

3 Flatten the balls with your hand and roll into ovals. Place a greased chopstick across the middle of each oval and fold over. Remove the chopstick and place the dough on a piece of greaseproof paper. Rest for 40 minutes.

4 Steam the buns on the greaseproof paper for 10 minutes. 5 Pour the dressing over the kimchi mixture and allow to macerate for 10–15 minutes. You can also make this a few days in advance and store in an airtight container. 6 To make the omelettes, whisk the eggs with the milk and season. Heat a little ghee or butter in a nonstick pan over a high heat. Pour a little egg mixture into the pan.

As soon as the sides start to set, fold over to make a small parcel. Repeat with the remaining egg mixture. 7 To assemble, open the bao and slide in an omelette parcel and some kimchi.

Cook’s note: Korean red pepper paste is available at Asian supermarkets.

WINE: Delaire Graff Chenin Blanc 2016

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SCRAMBLED EGGS THREE WAYS

For the toppings: frozen petit-pois peas 100 g, blanched crème fraîche 2 T lemon juice a squeeze Dalewood Boland cheese 100 g feta 100 g

melt the butter in a saucepan over a medium to high heat. Add the eggs and stir until the curds start to cook.

Remove from the heat while still wet – the eggs will continue cooking in the pan. 2 To make the French-style scrambled eggs, place the eggs in a glass bowl over a saucepan of simmering water. Whisk occasionally until slightly thick. Add the butter and fold in using a spatula as they cook. This method takes the longest. 3 To make the American-style scrambled eggs, melt the butter in a nonstick pan.

Add the eggs and leave to cook ever so slightly, then fold the mixture in from the edges making big folds using a spatula.

Remove from the heat when eggs are still shiny and wet. 4 Melt the butter or ghee in a nonstick pan over a high heat and toast the bread on both sides.

Top each slice with the different scrambled eggs.

5 To make toppings, blitz the peas, crème fraîche and a squeeze of lemon juice. 6 Grate the Boland cheese over one piece of toast, break feta over the other and top the last one with pea purée.

Season to taste.

1 To make the Englishstyle scrambled eggs,

CARB-CONSCIOUS WINE: Buitenverwachting Buiten Blanc 2016

“The American way is my all-time favourite – but it’s always good to have options.”

Serves 3 EASY GREAT VALUE Preparation: 5 minutes Cooking: 10 minutes English-style scrambled eggs: butter 2 T free-range eggs 4, beaten and seasoned French-style scrambled eggs: free-range eggs 4, beaten and seasoned butter 2 T, cut into small pieces American-style scrambled eggs: butter 2 T free-range eggs 4, beaten and seasoned butter or ghee 2 T Cape seed bread 3 slices

SCRAMBLED EGGS THREE WAYS R11 PER SERVING

IT’S A CHAMP! Listen up, folks. Hand-crafted Dalewood Boland, exclusive to Woolies, is this year’s winner of the Woolworths Cheesemaker’s Challenge, adding yet another accolade to its list of international awards. It’s a medium-fat, semi-hard cheese with a smooth texture and savoury flavour with slightly sweet undertones.

Perfect for grating over scrambled eggs or on a cheeseboard.

COOKB OOK EXCLUSI VE

From a weeknight supper to a weekend feast for friends, there’s no excuse not to cook good-for-you food from scratch with Jamie Oliver’s brand-new 5 Ingredients – Quick and Easy Food. Each recipe uses just a handful of ingredients, most of which you’ll already have in your pantry

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JAMIE MAKES IT EASY PHOTOGRAPHS DAVID LOFTUS RECIPES JAMIE OLIVER

COOKB OOK EXCLUSI VE

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BLACK TAHINI NOODLES

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of an excuse to trade up where you can, buying the best meats, fish or veggies you can find. To this end, remember that shopping in season always allows your food to be more nutritious, more delicious and more affordable.

THE FREEZER IS YOUR FRIEND

I’ve designed a lot of the recipes to serve two, so that they’re easy to scale up or down. Some recipes are more naturally suited to being made in bigger quantities, particularly when it comes to slowcooking, but you can always freeze extra portions. Just remember to let food cool before freezing, breaking it down into portions so it cools quicker and you can get it into the freezer within two hours of cooking. Make sure everything is well wrapped, meat and fish especially, and labelled. Thaw in the fridge before use.

Generally, if you’ve frozen cooked food, don’t freeze it again after you’ve reheated it.

CELEBRATING CONDIMENTS

I use a lot of condiments like mango chutney, curry pastes, black bean and teriyaki sauces, miso and pesto. These are items you can find in all supermarkets, of an extraordinary quality, these days.

They guarantee flavour and save hours of time in preparation, as well as saving on cupboard space and food waste.

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BIGGING UP FRESH HERBS

Herbs are a gift to any cook. Instead of buying them, why not grow them yourself? Herbs are the foundation of all cooking, allowing you to add singleminded flavour to a dish, without the need to over-season, which is good for everyone. They’re also packed with all sorts of incredible qualities on the nutritional front.

SPEEDY SPINACH CURRY

MIGHTY MEAT AND EGGS

THE 5-INGREDIENT PANTRY

Cooking is simply impossible without these everyday staples. Even though my own pantry is packed full of all sorts of things, it’s these five that you’ll need to cook any of the recipes: olive oil for cooking, extra virgin olive oil for dressing and finishing dishes, red wine vinegar as a good all-rounder when it comes to acidity and balancing marinades, sauces

and dressings, and, of course, sea salt and black pepper for seasoning.

QUALITY, NOT QUANTITY

As is always the case in cooking, but especially in this book, the success of the recipes comes down to you buying the best-quality ingredients. As you haven’t got loads of stuff to buy for each recipe, I’m hoping it will give you even more

I’ve said it before and I stand by it – there’s no point in eating meat unless the animal was raised well, free to roam, lived in an unstressful environment and was at optimal health. It makes total sense to me that what we put into our bodies should have lived a good life, to in turn give us goodness. Generally speaking, we should all be striving to eat more plant-based meals that hero veg, beans and pulses, and enjoying better-quality meat, less often.

With this in mind, please choose organic or free-range meat whenever you can,

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making sure beef or lamb is grass fed.

The same goes for eggs and anything containing egg, such as noodles and pasta – always choose free-range or organic.

Please choose organic stock, too.

FOCUSING ON FISH

It’s really important to buy fish at its freshest. It’s obvious, but the minute you buy fish and take it out of the environment it’s stored in, the quality starts to decrease. Buy fish at its best and use it on the same day. If you can’t use it that day, freeze it until you need it, or even buy quality frozen, canned or jarred fish. Make sure you choose responsibly sourced wherever possible – look for the Marine Stewardship Council (MSC) logo, or talk to your fishmonger or the guys at the fish counter in your local supermarket.

DIALLING UP YOUR DAIRY

With staple dairy products, like milk, yoghurt and butter, I couldn’t endorse more the trade-up to organic. It is just slightly more expensive, but every time you buy organic, you vote for a better food system.

“WE SHOULD ALL BE STRIVING TO EAT MORE PLANTBASED MEALS THAT HERO VEG, BEANS AND PULSES, AND ENJOYING BETTERQUALITY MEAT, LESS OFTEN” – JAMIE OLIVER BLACK TAHINI NOODLES Serves 2 EASY GREAT VALUE TOTAL JUST 13 MINUTES fine rice noodles 150 g limes 2 black sesame seeds 50 g Woolworths microleaf salad 1 x 35 g punnet teriyaki sauce 2 T 1 Cook the noodles in boiling, salted water

according to the packet instructions, then drain, reserving a mugful of cooking water.

GNARLY PEANUT CHICKEN

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Calories 453 kcal ; fat 14.7 g ; sat fat 2.6 g ; protein 8.9 g ; carbs 68.5 g ; sugar 6.1 g ; salt 1.2 g ; fibre 2.2 g

SPEEDY SPINACH CURRY Serves 2 EASY GREAT VALUE TOTAL 16 MINUTES

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unsalted cashew nuts 20 g onion 1 rogan josh curry paste 2 t paneer cheese 100 g baby spinach 200 g

GNARLY PEANUT CHICKEN Serves 2 EASY GREAT VALUE TOTAL JUST 12 MINUTES

1 Put a large, nonstick frying pan over a

medium-high heat and toast the cashew nuts as it heats up, shaking the pan occasionally until they’re lightly golden. Tip the cashews into a pestle and mortar, returning the pan to the heat. 2 Peel and finely slice the onion and place in the hot pan with 1 T olive oil and the curry paste. Cook and stir for 8 minutes, then add 1 T red wine vinegar. Let the vinegar cook away for 30 seconds, dice and add the paneer, then the spinach. Stir until the spinach wilts and all the liquid evaporates, then taste and season to perfection with sea salt and black pepper. Crush the cashew nuts and sprinkle over the top before serving. Yum. Calories 363 kcal; fat 26.7 g; sat fat 9.9 g; protein 18.8 g; carbs 11.7 g; sugar 8.1 g; salt 0.7 g; fibre 5.1 g

free-range skinless chicken breasts 2 x 120 g limes 2, plus extra for serving garlic 4 cloves peanut butter 2 heaped T fresh red chillies 1–2 1 Turn the grill on to medium-high. Score

the chicken breasts in a criss-cross fashion, rub with 1 T olive oil, a pinch of sea salt and black pepper and the finely grated zest of 1 lime. 2 Place the chicken criss-cross side down in a cold, 26 cm, nonstick, ovenproof frying pan and put it over a medium-high heat, while you peel and finely grate the garlic into a bowl. Squeeze in the juice from 1½ limes, stir in the peanut butter and loosen with enough water to give you a spoonable consistency. Finely slice the chilli, then mix (as much as you dare!) through the sauce, taste and season to perfection. 3 Flip the chicken over, spoon over the sauce, then transfer to the grill, roughly 10 cm from the heat, for 5 minutes, or until gnarly and cooked through. Finely grate over the remaining lime zest, then drizzle with 1 t extra virgin olive oil.

Serve with lime wedges, for squeezing over.

Calories 405 kcal; fat 25 g; sat fat 4.6 g; protein 38.6 g; carbs 6 g; sugar 1.8 g; salt 0.9 g; fibre 1.8 g

ASIAN FRIED EGGS Serves 2 EASY GREAT VALUE TOTAL JUST 10 MINUTES spring onions 2 fresh mixed-colour chillies 1–2 mixed sesame seeds 2 heaped T large free-range eggs 4 hoisin sauce 2 T 1 Trim the spring onions, very finely slice ASIAN FRIED EGGS

at an angle with the chillies, pop both into a bowl of ice-cold water, add a swig of red wine vinegar and set aside. 2 Place a large nonstick frying pan over a medium-high heat and lightly toast the sesame seeds for 1 minute. Drizzle in 1 T olive oil, then crack in the eggs. Put a lid on the pan, and fry to your

5 INGREDIENTS – QUICK & EASY FOOD BY JAMIE OLIVER IS PUBLISHED BY PENGUIN RANDOM HOUSE. RECIPE © JAMIE OLIVER ENTERPRISES LIMITED, PHOTOGRAPHY © JAMIE OLIVER ENTERPRISES LIMITED, BY DAVID LOFTUS

Meanwhile, finely grate the zest of 1 lime and set aside. 2 Toast the sesame seeds in a dry, nonstick frying pan over a high heat for 1 minute, tossing regularly. Reserving one quarter of the seeds, pound the rest in a pestle and mortar until fairly fine, then muddle in the teriyaki and the juice of 1 lime.

Taste, season to perfection with sea salt and black pepper, and you’ve got a black tahini!

3 Toss the noodles and tahini together, loosening with a splash of reserved noodle water. Serve sprinkled with the lime zest, microleaves and reserved sesame seeds, with lime wedges on the side, for squeezing.

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liking. 3 Place the eggs on your plates – I like one facing up and one facing down. From a height, drizzle over the hoisin (loosening with a splash of water first, if needed). Drain and scatter over the spring onions and chillies, stab the yolks, and enjoy.

Calories 350 kcal; fat 27.9 g; sat fat 5.9 g; protein 17.6 g; carbs 8.3 g; sugar 7.4 g; salt 1 g; fibre 1.7 g

GINGER SHAKIN’ BEEF Serves 2 EASY GREAT VALUE TOTAL 16 MINUTES sirloin steak (ideally 1.5 cm thick) 300 g ginger 1 x 4 cm piece miso paste 1 T runny honey 2 t pak choi 250 g 1 Pull the fat off the sirloin, finely slice the

fat and place it in a cold, nonstick frying pan.

Place over a medium-high heat to crisp up while you peel and matchstick the ginger, then add that to crisp up, too. 2 Cut off the sinew, then dice the steak into 3 cm chunks and toss with the miso until well coated.

Scoop the crispy fat and ginger out of the pan and set aside, then add the steak chunks to the pan. Cook for 4 minutes, tossing regularly, then drizzle in the honey and 1 T red wine vinegar. Toss for 1 more minute until shiny and sticky. 3 Meanwhile, halve the pak choi, cook in a pan of boiling water for just 1 minute so it retains a bit of crunch, then drain well and plate up. Spoon over the steak and sticky juices from the pan, and finish with the reserved crispy bits.

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GINGER SHAKIN’ BEEF

Calories 373 kcal; fat 19.8 g; sat fat 8.4 g; protein 35.7 g; carbs 13.4 g; sugar 9.9 g; salt 1.1 g; fibre 2.9 g

WIN A COPY “Quick & Easy Food focuses unapologetically on genius combinations of just five

ingredients that work together to deliver an utterly delicious result, giving maximum flavour with minimum fuss. These are dishes you can get on the table in 30 minutes or less; or that are ridiculously quick to put together with just 10 minutes of hands-on time, while the oven or hob then does the rest of the work.” – Jamie Oliver To stand a chance to win one of three copies (available at good bookstores for R430), visit taste.co.za, or turn to page 126 for SMS entry instructions. Keyword: Jamie

ROAST CAULIFLOWER WITH PARSLEY OIL R34 PER SERVING

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There’s a lot to be said for your trusty bottle of olive oil (you’ll love the moist cake on page 86), but there’s a world of alternative oils out there, which have a range of flavour and cooking benefits. From almond to grapeseed and sesame, you’ll strike gold when you try them PHOTOGRAPHS SADIQAH ASSUR-ISMAIL RECIPES AND PRODUCTION HANNAH LEWRY FOOD ASSISTANT CAMILLA REINHOLD

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ROAST CAULIFLOWER WITH PARSLEY OIL “The light, toasty flavour of almond oil makes it a perfect match for fresh herbs.”

Serves 4 EASY GREAT VALUE Preparation: 20 minutes Cooking: 30 minutes cauliflower 2, sliced into steaks almond oil ½ cup, plus 2 T sea salt and freshly ground black pepper, to taste Grana Padano 80 g grated parsley 60 g, leaves picked caperberries, fried, to garnish 1 Preheat the oven to 200°C. Toss the

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cauliflower steaks in the almond oil and seasoning. Roast for 10 minutes, then sprinkle over the Grana Padano and roast for a further 20 minutes until tender but still firm. 2 Meanwhile, make the parsley oil. Blanch the parsley for a few seconds, until the leaves are bright green, drain and refresh in iced water. Squeeze out any excess water. Transfer to a blender, blend with the remaining almond oil, then strain through cheesecloth. 3 Serve the cauliflower with a drizzle of parsley oil, topped with the fried caperberries.

CARB-CONSCIOUS, HEALTH-CONSCIOUS, MEAT-FREE, WHEAT- AND GLUTEN-FREE WINE: Woolworths Weltevrede Chardonnay 2016

fresh ginger 1 T, peeled and grated fresh turmeric 1 t (or ½ t ground) chillies 2, sliced limes 2, zested and juiced spring onions 4, chopped fresh coriander 2 t chopped fish sauce 1 T peanut oil 2 T peanut butter 2 T coconut milk 1 x 400 g can chicken stock 1–2 cups sea salt and freshly ground black pepper, to taste free-range chicken breasts 6 rice noodles 340 g, cooked according to package instructions butternut 1, sliced and roasted Tenderstem broccoli 400 g, blanched sugar snap peas 200 g, blanched microgreens, to garnish For the chilli oil: ginger 1 T grated dried chillies 1 T garlic 1 clove, sliced salt a pinch grapeseed oil 1 cup 1 Place the curry paste and peanut butter

in a heavy-based saucepan and fry for 1–2 minutes or until fragrant. Add the coconut milk and stock and simmer for 5 minutes.

Season to taste, add the chicken breasts and gently poach for 5–10 minutes, or until firm and cooked through. Remove from the pan and set aside. Slice when

“DELICATE ALMOND OIL TASTES JUST AS DELICIOUS DRIZZLED OVER CAULI STEAKS AS IT DOES STIRRED INTO YOGHURT DRESSINGS, ADDING DEPTH OF FLAVOUR AND A CREAMY MOUTHFEEL” – HANNAH LEWRY CAMILLA’S ASIAN CURRY “Camilla Reinhold assists me on many of my shoots and this is her favourite curry paste.”

Serves 6 A LITTLE EFFORT GREAT VALUE Preparation: 40 minutes Cooking: 25 minutes For the curry paste, blend: garlic 4 cloves, crushed

slightly cooled. 2 Remove the pan from the heat and set aside. To make the chilli oil, gently fry all the ingredients except the grapeseed oil until fragrant, then spoon into the grapeseed oil to infuse. This can be done a few days ahead and stored in a sterilized jar. 3 Serve the curry with the chicken, noodles, butternut, broccoli and sugar snap peas. Drizzle over the chilli oil and garnish with microgreens.

WINE: Woolworths Paul Cluver Gewürztraminer 2016

OIL RESERVES

Stock up on a range of oils for their different flavours and benefits.

Here’s the lowdown on what to add to your pantry (store them in a cool, dark place – not on the shelf above your stove – to prolong shelf life) ALMOND OIL is a light oil with a delicate flavour best used as a finishing oil and in dressings. It adds mild nuttiness to cakes and muffins – simply replace around ¼ cup of the vegetable oil or butter normally called for.

AVOCADO OIL (and new butter-flavoured avo oil) is a buttery oil high in monounsaturated fats with one of the highest smoking points of any plant oil (see box, page xxx).

It’s super versatile and can be used for everything from grilling to dressings, or as a finishing oil.

COCONUT OIL is made by pressing the fat from the white coconut flesh. It’s considered high in saturated fat and has a long shelf life. Use it in moderation for baking, frying and as an alternative to butter or vegetable oil.

GRAPESEED OIL has a neutral flavour, making it a great standby when you don’t want to taste the oil in a recipe. It’s high in polyunsaturated fats and emulsifies well, making it perfect for mayo and creamy dressings.

OLIVE OIL in its extra virgin form is an important part of the Mediterranean diet, generally considered one of the healthiest ways to eat. It’s high in monounsaturated fats. A good unrefined extra virgin olive oil will be slightly fruity, slightly bitter and slightly pungent.

SESAME OIL is one of the most fragrant and intensely flavoured oils available and has a distinctive sweet nuttiness.

Best used for sprinkling sparingly over food, especially in southeast Asian and Indian cooking, just before serving.

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COOK’S NOTE Make your own chilli oil by using grapeseed oil as a base – it has a neutral flavour, so won’t clash with anything. See page 86 for more tips on making your own flavoured oils.

CAMILLA’S ASIAN CURRY R37 PER SERVING

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“I ALWAYS HAVE AVOCADO OIL ON STANDBY AS IT’S SO VERSATILE – GREAT FOR EVERYTHING FROM PAN-ROASTING TO FINISHING OFF A SOUP OR GRILLED VEGGIES” – HANNAH LEWRY

HOME-MADE AÏOLI

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COOK’S NOTE Sesame oil has a strong flavour that can make or break a dish, so always use it sparingly. In this recipe, it brings the zesty, nutty, salty flavours of the dressing together beautifully.

POKÉ BOWL WITH PONZU DRESSING

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COLD- VERSUS HEAT-PRESSED OILS

From olive to sesame oil, the way an oil is extracted affects its quality. Using heat to extract the oil produces more of it, but also reduces flavour and aroma. Cold-pressing produces less oil that’s stronger in flavour and aroma with more nutrients.

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MAKE YOUR OWN INFUSIONS

Home-made flavoured oils are an easy way to add flavour to pasta dishes, or to use as a base for vinaigrettes or as dips for crusty bread. Infused oils should be stored in a cool, dark place or refrigerated and have a short shelf life– preferably use within 10 days.

CHOOSE A BASE OIL A buttery olive oil with a slightly sweet flavour is a good bet – avoid very grassy or herby flavours that could clash with the ingredients you’re using to infuse the oil.

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INFUSE AWAY Chop or bruise your ingredients to release the oils. Around ¼ cup fresh, delicately flavoured herbs – such as parsley – per cup of oil is a starting point, but you’ll need a smaller amount of strongly flavoured ingredients like fresh chilli, according to your taste (start with less and add more if you prefer). Add them to the oil and mix thoroughly, then strain and pour into a bottle and seal well. The tiny particles left behind will in the oil continue adding flavour.

TURN ON THE HEAT If you’ve chosen hardier ingredients like rosemary sprigs or dried chilli pieces, it’s best to heat the oil to a moderate temperature. Remove the warm oil from the heat, add your ingredient and let it steep, covered, until the oil has cooled, before bottling.

TRY THESE FLAVOUR COMBOS Fresh chilli and coriander; thyme and lemon zest; rosemary and fresh garlic; fresh chilli and orange zest.

Makes a small jar EASY Preparation: 25 minutes free-range egg yolks 2 grapeseed oil ½ cup garlic 1 clove lemon 1, juiced sea salt, to taste 1 Place the egg yolks in a bowl, then

slowly pour in the oil, whisking continually.

Add the garlic and lemon juice, season to taste and whisk until the mixture is thick and coats the back of a spoon. 2 Serve with crunchy fresh radishes or crudités.

Garnish with black salt if desired.

CARB-CONSCIOUS, DAIRY-FREE, MEAT-FREE, WHEAT- AND GLUTEN-FREE

POKÉ BOWL WITH PONZU DRESSING “I like to drizzle a little avo oil over the rice to loosen the grains and add extra flavour.”

Serves 2 EASY Preparation: 40 minutes Cooking: 25 minutes For the dressing, whisk: ponzu sauce 2 T limes 2, juiced chilli 1, finely chopped caster sugar 1 t sesame oil 1 t soya sauce 1 T sushi or brown rice 120 g avocado oil, for drizzling avocado 1, halved good-quality salmon or tuna fillet 300 g, cubed cucumber ½, cubed pea shoots or microgreens, for serving sprouts 10 g poppy and sesame seeds, for sprinkling sea salt and freshly ground black pepper, to taste

Cook the rice according to package instructions. Once the rice has cooled, assemble the bowls using the rice as the base. Drizzle with avocado oil, then top

with the avocado, fish, cucumber, pea shoots and sprouts. Sprinkle over the seeds and drizzle with the dressing.

FAT-CONSCIOUS, DAIRY-FREE WINE: Woolworths Paul Cluver Sauvignon Blanc 2016

OLIVE OIL-AND-PISTACHIO CAKE WITH PEAR CRUST “I love this cake because it’s really easy and not overly sweet. The olive oil makes it moist but it’s definitely not heavy and dense.”

Serves 8 EASY GREAT VALUE Preparation: 25 minutes Baking: 35 minutes pears 3–4 lemon 1, zested and juiced flour 240 g baking powder ½ t bicarbonate of soda ½ t salt 1 t free-range eggs 3 sugar 200 g olive (or macadamia) oil 1 cup vanilla extract 1 t pistachios 30 g, crushed runny honey, for drizzling 1 Preheat the oven to 180°C and grease

and line a 22 x 11 cm loaf tin with baking paper. Core and thinly slice the pears lengthways and toss in a little lemon juice.

Line the sides of the greased tin with the pears. 2 Sift the dry ingredients into a bowl. In another bowl, whisk together the eggs and sugar until pale and doubled in volume, then whisk in the olive oil until smooth. Add the vanilla, lemon zest and remaining juice. 3 Fold the dry ingredients into the wet to form a smooth batter. Pour the batter into the tin, sprinkle with the pistachios and bake for 35 minutes, or until a skewer comes out clean. Allow to cool slightly before removing from the tin. Drizzle with honey to serve.

WINE: Woolworths Fairview Sauvignon Blanc 2016

SILWOOD STUDENT ASSISTANT CASEY DUDLEY SOURCES BBCGOODFOOD.COM; MEDICALNEWSTODAY.COM; THESPRUCE.COM; BONAPPETIT.COM

HOME-MADE AÏOLI “There’s nothing better than making your own aïoli to serve with crunchy veg or fish.

Grapeseed oil emuslifies really well.”

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OLIVE OIL-AND-PISTACHIO CAKE WITH PEAR CRUST R10 PER SERVING

WHERE THERE’S SMOKE …

All fats, from butter to olive oil, have a smoking point. The temperature at which they start to produce smoke is also when they start to break down. Oils can turn bitter and your food can burn. The smoking point of olive oil is relatively low – 160°C for extra virgin and 215°C for virgin – while avocado oil has a high smoking point at 271°C.

BEST E VER : FI SH A N D SEA FOOD R ECI PES

go A mixed catch of fish and seafood is one way to up your intake of essential protein and Omegas. From the robust flavour of crispy mackerel to a moreish hake curry, these recipes will have you hooked PHOTOGRAPHS TOBY MURPHY PRODUCTION BRITA DU PLESSIS RECIPES PHILLIPPA CHEIFITZ FOOD ASSISTANT CHAD JANUARY

BEST E VER : FI SH A N D SEA FOOD R ECI PES

“A BALANCED DIET SHOULD INCLUDE AT LEAST TWO SERVINGS OF FISH PER WEEK, ESPECIALLY OILY FISH LIKE MACKEREL, AS THEY CONTAIN THE ESSENTIAL OMEGA-3 FATTY ACIDS EPA AND DHA THAT OUR BODIES CAN’T PRODUCE. OMEGA-3 FATTY ACIDS CONTRIBUTE TO THE NORMAL FUNCTION OF THE HEART, BRAIN AND EYES” – CINDY CHIN, WOOLIES DIETICIAN

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MUSSELS IN BEER BROTH

BEST E VER : FI SH A N D SEA FOOD R ECI PES

MUSSELS IN BEER BROTH WITH GARLIC-MAYO TOAST “I usually steam the mussels in wine but beer is a great alternative. Only use tightly closed mussels. Discard any cracked mussels and those that refuse to close, even after a sharp tap on the counter.”

Serves 2 to 3 EASY Preparation: 15 minutes Cooking: 15 minutes baby leeks 1 x 200 g punnet olive oil 2 T unsalted butter 1 T garlic 1 clove, crushed pale ale 1 cup fresh mussels 1 kg, cleaned parsley 1–2 T finely chopped For the garlic-mayo toast: short baguettes 2, sliced lengthways thick garlic-flavoured mayo 1⁄3 cup 1 Trim the leeks and slice thinly. Heat the oil

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and butter in a suitable saucepan. Gently soften the leeks, but don’t allow to colour.

Stir in the garlic. Pour in the beer and bring to a simmer. Add the mussels and cover tightly. 2 Steam for 5 minutes or until the mussels have opened. Discard any that refuse to open, but do give them a chance to open. You can remove the opened mussels and leave the unopened ones to simmer longer, hoping they’ll open. Add the parsley. 3 Spoon the mussels into large bowls and serve with garlic-mayo toast.

4 To make the garlic-mayo toast, spread the cut side of the bread with the mayo and grill until golden brown.

WINE: Delheim Pinotage 2016

PRAWN, FENNEL AND AVOCADO RISOTTO “This is such a subtle dish, with a pleasing mix of some of my favourite flavours.”

Serves 3 to 4 EASY GREAT VALUE Preparation: 20 minutes Cooking: 30 minutes fennel 1 bulb large, ripe Hass avocado 1 lemon juice 2 T sea salt and freshly ground black pepper, to taste

olive oil 2 T risotto rice 300 g dry white wine ½ cup fish or vegetable stock (or a mixture) 4 cups, warmed Woolworths frozen prawns 200 g, cooked, peeled and at room temperature fennel fronds 2 T chopped 1 Finely chop the fennel bulb. Chop enough

of the fronds to make 2 T and set aside.

2 Slice the avocado lengthways into quarters, then peel and slice across. Moisten with lemon juice and season. Set aside. 3 In a suitable pan, gently soften the fennel in the olive oil. Add a little more oil if necessary but keep it pale. 4 Stir in the rice, adding a little more oil if necessary. Stir well. Pour in the wine and cook, stirring, over a fairly brisk heat until absorbed. Do the same with the stock, adding 1 cup at a time, until the rice is swollen and tender – with just a bit of a bite.

It should take about 20 minutes. The stock shouldn’t be too strong as it reduces during cooking. 5 Add the prawns, avocado and fennel fronds. Cover tightly, reduce the heat to low and allow to stand for 5 minutes or until warmed through. Season to taste.

FAT-CONSCIOUS, DAIRY-FREE, WHEAT- AND GLUTEN-FREE WINE: Oak Valley Chardonnay 2016

ZANZIBAR FISH CURRY “Use hot or mild curry powder – as you wish – according to your taste. Any leftover coconut milk will remain fresh for a month in the fridge and also freezes well, but you must pour it out of the can into a container.”

Serves 4 EASY GREAT VALUE Preparation: 20 minutes Cooking: 20 minutes skinned and filleted hake 500 g sea salt and freshly ground black pepper, to taste curry powder 3 t garlic 2 cloves, grated fresh ginger 1 x 2 cm piece, peeled and grated olive oil 4 T onion 1, finely chopped sweet red pepper 1, finely chopped chopped tomatoes 1 x 400 g can fresh coriander a handful, chopped, plus extra to garnish limes 2 or lemon 1, juiced

coconut milk ¾ cup steamed rice, for serving 1 Cut the fish into fairly large cubes. Mix the

fish with a little seasoning, the curry powder, garlic and ginger. Set aside. 2 Heat 3 T olive oil in a large pan. Add the onion and pepper and cook gently until softened, but still pale.

Add the remaining oil and the fish. Stir to coat well and simmer for 3 minutes. 3 Add the tomatoes, coriander and half the citrus juice. Simmer, uncovered, for 5 minutes or until slightly reduced. Pour in the coconut milk and simmer for 5 minutes, or until the fish is just cooked. Add the remaining citrus juice. Check the seasoning. Garnish with coriander and serve with the rice.

HEALTH-CONSCIOUS, DAIRY-FREE, WHEAT- AND GLUTEN-FREE WINE: Groot Constantia Chardonnay 2015

SMOKED TROUT-ANDRICOTTA BLINIS “Serve as an appetiser or as a light lunch or supper with a salad.”

Serves 4 to 6 EASY GREAT VALUE Preparation: 30 minutes, plus 1 hour’s chilling time Cooking: 30 minutes For the blini batter, blend: extra-large free-range eggs 3 flour 140 g water 1½ cups salt ½ t For the filling, mix: smoked trout 100 g, finely chopped ricotta 300 g free-range egg yolk 1, beaten chives 2 T finely chopped freshly ground black pepper, to taste butter and canola oil, for frying thick sour cream 1 cup, for serving chives, to garnish 1 Refrigerate the batter for an hour (or

longer if more convenient). Whisk with a fork before using. If it seems a little thick, thin it down with a little cold water. 2 Strain the batter into a jug. Grease a 20 cm nonstick pan with a little butter or oil. 3 Pour in a film of batter and tilt the pan around so that the batter coats the pan evenly. Pour

BEST E VER : FI SH A N D SEA FOOD R ECI PES

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PRAWN, FENNEL AND AVOCADO RISOTTO R42 PER SERVING

BEST E VER : FI SH A N D SEA FOOD R ECI PES

SMOKED TROUT-AND-RICOTTA BLINIS R24 PER SERVING

92 ZANZIBAR FISH CURRY R42 PER SERVING

any excess batter back into the jug. The blini should be very thin. Cook on one side only until just set, pale and the edges are beginning to curl. Turn onto a tea towel and keep covered. Repeat with the remaining batter – you may not need to butter the pan again. This makes 18–20 blinis so freeze the leftovers. 4 Place 1 heaped T filling on one end of the cooked side of the blini. Turn in the sides and roll up. Shallow-fry in a mix of butter and oil until golden brown. Serve hot, with sour cream and chives.

Cook’s note: The filled blinis can be refrigerated until you are ready to fry them.

If you prefer, smear with sour cream and bake until golden.

Serves 2 EASY Preparation: 20 minutes Cooking: 15 minutes

CARB-CONSCIOUS WINE: Avondale Anima Chenin Blanc 2016

For the warm vinegared potatoes: Nicola or Mediterranean potatoes 500 g salad onions 1 x 75 g sachet, trimmed and chopped red wine vinegar 4 T sea salt and freshly ground black pepper, to taste

MACKEREL WITH WARM VINEGARED POTATOES “The strong flavour of the mackerel works beautifully with the vinegar and onion.”

canola oil, for deep-frying lightly smoked mackerel 250 g garlic 1 clove, finely grated sea salt and freshly ground black pepper, to taste For the batter: ice-cold water ½ cup free-range egg 1 flour 50 g, sifted

1 Heat the oil in a saucepan. Snip the tiny

fins off the mackerel and make sure the fish is at room temperature and well dried.

2 Mix the garlic with a pinch of salt (not too much as the fish is salty), then crush to a paste. Add a twist of black pepper. Smear over the flesh side of the fish. 3 Just before frying, make the batter. Pour the water into a bowl. Beat the egg with a fork, then add to the water, mixing well. Add the flour all at once. Very lightly fold the flour into the liquid using a fork. The batter should be lumpy. 4 Dip the fish into the batter three times, then place into the hot oil. Deep-fry until crisp and golden. Drain on kitchen paper. Serve the hot fish with the potatoes.

5 To make the warm vinegared potatoes, peel and slice the potatoes, lengthways, into thirds. Steam until tender. Gently mix with the onion and vinegar, and season to taste.

DAIRY-FREE WINE: Cape Point Cape Town Sauvignon Blanc 2017

BEST E VER : FI SH A N D SEA FOOD R ECI PES

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MACKEREL WITH WARM VINEGARED POTATOES

HOW TO EAT MORE RESPONSIBLY SOURCED FISH Look out for the Marine Stewardship Council (MSC) logo at Woolies – you’ll spot it on everything from canned tuna to frozen hake and lightly smoked mackerel. The MSC is an independent, international, non-profit organisation that sets standards for responsible fishing. MSC certification is part of the Fishing for the Future programme, a key pillar of the Woolworths Good Business Journey (GBJ). Find out more about Woolies’ commitment to making a difference to communities, people and the environment by following @woolworthsGBJ on Twitter and visiting woolworths.co.za/goodbusinessjourney.

CHEF AT HOME

When he has some rare downtime from being South Africa’s most influential chef and she’s not busy designing beautiful interiors, Luke and Sandalene Dale-Roberts embrace being homebodies. And yes, toasted cheese features regularly on the menu

Family ties 94

PHOTOGRAPHS WARREN HEATH PRODUCTION SVEN ALBERDING TEXT MANDY ALLEN/BUREAUX.CO.ZA

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CHEF AT HOME

Left: Sandalene, Luke and Finley always eat together as a family, most often on the sheltered verandah that overlooks the pool and garden.

THERE ARE FEW

questions more fascinating to lovers of excellent food than how a well-known chef lives: from family ties and interior design preferences, to what’s on the dinner table.

When that personality is Luke Dale-Roberts, the visionary behind The Test Kitchen and The Pot Luck Club, the sense of curiosity runs from profound to zealous. After all, this is Cape Town’s very own rock star chef (a title he certainly deserves but, refreshingly, doesn’t seem particularly interested in) complete with swaggy London accent and a jetsetter’s CV that has seen British-born, Swiss-trained Luke cook and run kitchens everywhere from Singapore to South Korea to the Philippines where he met his South African wife, Sandalene.

After relocating and spending four years racking up the honours as the executive chef at La Colombe on Constantia Uitsig wine estate, Luke launched The Test Kitchen in 2010, then The Pot Luck Club. And in 2016

he opened The Shortmarket Club and LDR at The Saxon in Johannesburg, followed by this year’s The Pot Luck Club pop-up at the Marabi Club in New Doornfontein.

His highly developed technical skills and imaginative, conceptual approach have landed Luke and his establishments just about every significant local and international industry award and accolade you can shake a stick at, not to mention the adoration of critics (“a peerless exemplar of how innovative South African cuisine can be” according to The Telegraph), fellow chefs (UK celebrity alchemist-chef Heston Blumenthal counts himself a fan) and diners who describe his adventurous, seasonal fare and poetic presentation as nothing less than “food artistry”.

and delightfully animated force behind the interiors of all Luke’s restaurants – spaces that are as much a part of the experience as the food and unpretentious but impeccable service. Having garnered many accolades of her own, Sandalene has applied her stylish eye to a generously proportioned, lightfilled, period home in Plumstead: an area that appealed because “it manages to be leafy and suburban and historic but with gritty elements that give it an edge”.

The first clues that this is no wannabe stately pile – a somewhat commonplace affectation in Cape Town’s southern suburbs – but very much a lived-in and welcoming family space, is Finley’s skateboard up against the wall in the art-lined hallway (with what also looks very much like faint skateboardwheel grooves in the wooden floorboards), a zipline in the garden, two dogs thundering up and down the passage, uplifting pops of quirky colour (yellow makes frequent appearances) and a warm hug followed by the immediate offer of a cup of tea (or something a little stronger).

The combination of luxury, whimsy and practicality seen in Sandalene’s professional work is clearly evident but in a more personal, nuanced incarnation: warm browns and natural wood act as counterpoints to just the right amount of fresh, vibrant colour while quirky objects, original artworks, textured soft furnishings and patterned textiles, as well as eclectic pieces of furniture – some of which have had a previous life – all sit entirely comfortably with one another. Many of the standout pieces are of Sandalene’s own creation under her label, Naturalis, in particular the simple school-style chairs that feature at both The Test Kitchen and The Pot Luck Club. A cool riff on the traditional South African school seat made modern with inventive materials (copper), textures (Nguni cow hide) and prints (such as shweshwe), the chairs have become Sandalene’s signature pieces, with each one, incredibly, being finished by hand in her work-from-home studio.

LUKE’S BOND WITH SANDALENE

FOOD IS ONE OF THE STRONGEST THREADS that connects this busy family.

runs deeper than love, friendship and the family they have made with their son Finley.

A former fashion designer, she is the creative

“During the week we always make an early dinner together before I head to the restaurants,” says Luke, who is also the

PRAWN, BASIL AND TOMATO LINGUINE

“DURING THE WEEK WE ALWAYS MAKE AN EARLY DINNER TOGETHER BEFORE I HEAD TO THE RESTAURANTS” – LUKE DALE-ROBERTS

BEEF CARPACCIO

PASTA DOUGH

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PRAWN, BASIL AND TOMATO LINGUINE Serves 4 EASY Preparation: 45 minutes Cooking: 50 minutes assorted cherry tomatoes 200 g basil 30 g garlic 5 cloves butter 20 g, diced sea salt and freshly ground black pepper, to taste olive oil 4 T fresh pasta dough 200 g, rolled and cut into linguine (see recipe opposite) onion 1, finely chopped prawns 200 g, shelled and deveined white wine 1 cup small lemons 5, juiced 1 Preheat the oven to 160°C. Halve the

98 Finley is a keen and adventurous eater – and has South Africa’s most celebrated chef as a dad.

designated Toasted Cheese Maker In Chief, a staple of Finley’s school lunchbox.The open kitchen area is, unsurprisingly, the heart of the home and features a cooking island with top-of-the-range appliances and plenty of counter space for prep work and plating.

The kitchen’s flexible design and central placement – it opens on one side to the living room and a cosy breakfast nook on the other side, and forwards onto a sun-dappled “outdoor dining and living room” – allows the couple to be part of the conversation when friends and family come round, which is on most weekends.

It’s immediately evident that Luke and Sandalene are a harmonious and laidback double act when cooking together (though Sandalene does get the giggles as Luke slips into chef mode for less than a nanosecond to cast an eye over her salad mid-progress). Observing Luke work while composing the various elements of this meal is an opportunity to catch a glimpse of the brilliance and focus that has elevated him

“EVEN A TOASTED CHEESE FROM THIS KITCHEN MIGHT MOVE YOU TO TEARS” to the top of the pack – never has watching pasta dough being passed through a machine been so hypnotising or satisfying! Today, the couple is putting together generous, colourful platters of melt-in-the-mouth beef carpaccio and that fresh pasta done two ways: a linguine with sweet, garlicky prawns, roast tomatoes and fragrant basil, and a ridiculously delicious pappardelle with tender seasonal greens, smoked bacon and Parmesan shavings. It is, of course, all sublime. But then again, you get the feeling that even a toasted cheese from this kitchen might move you to tears. W theshortmarketclub.co.za

tomatoes and lay them on a baking tray.

Scatter over 10 g torn basil, 3 cloves sliced garlic, the butter, season with salt and pepper and drizzle with olive oil. Roast for 40 minutes, or until completely collapsed.

Set aside. 2 Bring 6 litres salted water to a vigorous boil. Add a few drops of olive oil to the water. Blanch the fresh pasta for 3 minutes and refresh in iced water.

3 In a separate pan, sweat the onion and remaining garlic, crushed, and season to taste. Add the prawns and white wine.

Cook over a moderate heat for 3–4 minutes.

Add the tomatoes and cook for a further 3–4 minutes. Add the remaining basil, lemon juice and season to taste. 4 Add the blanched pasta to the prawn-andtomato mix. Toss and season again.

Serve immediately.

FAT-CONSCIOUS WINE: Woolworths Allure Chardonnay Pinot Noir 2016

BEEF CARPACCIO Serves 4 EASY Preparation: 15 minutes beef fillet 110 g sea salt and freshly ground black pepper, to taste avocados 5 baby salad greens 50 g small lemons 5, juiced Parmesan 25 g shaved

CHEF AT HOME

SPRING GREENS, SPECK AND PARMESAN PAPPARDELLE

CAPERITIF SPRITZ

For the dressing, whisk: balsamic vinegar 2 T Worcester sauce 1 T Dijon mustard 1 T extra virgin olive oil 10 T

incorporated. 3 Cover in clingwrap and rest the pasta dough in the fridge overnight.

When rested, roll out using a pasta machine set to the finest setting and cut into your desired shapes.

FAT-CONSCIOUS, DAIRY-FREE

1 Slice the fillet as thinly as possible. Lay

on a serving plate. Season well with salt and pepper and drizzle over the dressing.

2 Finely slice the avocados and scatter over the fillet. 3 Dress the baby salad greens with lemon juice and olive oil. Garnish the fillet with the salad greens and shaved Parmesan.

Cook’s note: The fillet can be seasoned and seared in a very hot pan with some olive oil for 1 minute only, turning often to seal on all sides. Rest before slicing.

SPRING GREENS, SPECK AND PARMESAN PAPPARDELLE

CARB-CONSCIOUS, WHEAT- AND GLUTEN-FREE WINE: Rustenberg John X Merriman 2015

sugar snap peas 80 g garden peas 80 g Brussels sprout leaves 40 g asparagus spears 50 g pasta dough 200 g, cut into pappardelle (see recipe left) onions 5, finely diced speck (smoked bacon) 70 g, chopped white wine 5 cups whipping cream ½ cup Parmesan 100 g finely grated pea shoots 40 g

PASTA DOUGH Serves 12 EASY GREAT VALUE Preparation: 40 minutes, plus overnight resting time free-range eggs 3 free-range egg yolks 2 white bread flour 500 g salt, a pinch 1 Lightly beat the eggs. Make a pile of flour

on your work surface and add the salt.

2 Knead the egg mixture into the flour, then knead together very well until properly

Serves 4 EASY GREAT VALUE Preparation: 20 minutes Cooking: 15 minutes

1 Bring approximately 6 litres lightly salted

water to a vigorous boil. Plunge all the greens into the water and blanch for 1½ minutes.

Plunge into iced water to refresh. Drain well and dry on kitchen paper. 2 Bring another 6 litres salted water to a vigorous boil. Add a few drops of olive oil to the water. Blanch the pasta for 3 minutes, then refresh in iced

water. 3 In a separate pan, sweat the onions with the speck. Add the wine and cream and simmer for 3–4 minutes. Add the blanched greens and pasta. Add the Parmesan and pea shoots and toss lightly in the pan.

Transfer to a bowl and serve immediately.

WINE: Springfield Miss Lucy 2016

CAPERITIF SPRITZ Makes 1 EASY GREAT VALUE Preparation: 15 minutes elderflower cordial 1 t Caperitif (or vermouth) 2 T lemonade 5 T Angostura bitters 6 drops Méthode Cap Classique (or sparkling wine or Champagne) 1 glass

Place all the ingredients except the MCC into a glass. Top up with the MCC and serve immediately.

Cook’s note: Caperitif is exclusively produced by A.A. Badenhorst Family Wines.

Referred to by mixologists and barmen as “the ghost ingredient” found in numerous cocktail recipes but previously not produced anywhere in the world, this unique Cape apéritif is a Chenin Blanc base “fortified with spirit, gently sweetened by the sugar of the grapes, bittered by quinchona bark and flavoured with 35 truly Cape ingredients such as fynbos, the kalmoes plant and naartjies”. aabadenhorst.com

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It’s only natural

Come the weekend, lovers of honest, homely food regularly make the pilgrimage to The Table at De Meye in the Stellenbosch winelands, where Jessica Shepherd and Luke Grant conjure up a surprise set menu from their abundant garden PHOTOGRAPHS CLAIRE GUNN RECIPES JESSICA SHEPHERD TEXT ILANA SHARLIN STONE

GA R DEN TO FOR K

Jess’s tarts are always chock-full of freshly picked garden veggies. This one contains leeks, baby marrow, spring onions, peas, blanched asparagus and rocket.

GA R DEN TO FOR K

IT’S TELLING THAT

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in our evolving South African food scene, a restaurant that sets out to be completely unrestaurant-like draws foodies like bees to pollen. In fact,The Table at De Meye in the Stellenbosch Valley is where you’re most likely to see Cape Town chefs pulling in for a threecourse lunch on their days off. If you don’t believe me, check your Instagram feed.

The main attraction at The Table is the food – simple, organic, with local provenance; tasting like home-cooked, but better.Then there’s the appeal of the relaxed style; eating off unmatched vintage dishes at tables sprawled across a sun-dappled lawn.

It feels good to eat here because it doesn’t feel much like a restaurant. Restaurants usually require more dressing up and decision-making. And, restaurants don’t always care as deeply about the Earth and our future, or have their own 800 m2 gardens designed around permaculture principles (see page 105), with seasonal flushes of everything from artichokes to raspberries.

Last year,The Table at De Meye won the Eat Out Woolworths Sustainability Award and, when you chat to husband-and-wife team Jess Shepherd and Luke Grant, you understand why.This is much bigger than a few organic veggies. It’s a way of life based on being good to yourself and the planet. “It feels like we’re doing something good,” says Jess.

Jess, who’d rather be called a cook than a chef, always knew this was her calling. After studying at the Institute of Culinary Arts (ICA), she cooked at the boutique hotel at Rozendal, a biodynamic farm in Stellenbosch.

At the age of 20, this was her first time cooking from a garden. “Every day, I picked what I would cook. It was beautiful.”

Conversely, Luke’s early professional years were white collar. He has a BCom in financial analysis and worked in the UAE for a couple of years before returning to South Africa.The couple ran a small Stellenbosch café called Nook Eatery, but after three years they needed a recharge. It came in the form of a stint in the Overberg village of Greyton, where they established their first proper vegetable garden, traded excess vegetables with a local grower at the Saturday market, and made pies to sell at the Waldorf School Market in Stellenbosch. Post Greyton, Luke did operational consulting for Eight Restaurant and The Deli at Spier, which fuelled his interest in gardening and biodynamic farming.When the couple heard that The Table was for sale, they jumped at the opportunity.

IN THE WINTER OF 2015, Luke and

Jess started building a garden at De Meye wine estate. Luke took advice from Spier gardeners about its position and how to attack the one-metre-high overgrown grass on site.

He built beds using old wire poles and threw clover to facilitate nitrogen fixing in the soil.

“In the beginning, we didn’t know what permaculture was.We knew, though, that we wanted a natural approach, without pesticides or additives.”The initial emphasis was on aesthetics, but now it’s on the garden’s health and the health of its soil.

“Healthy soil means healthy plants, which means a good yield. Soil builds structure, which is why we have taken a no-till approach,” he explains. Luke has never tested the garden’s soils. He prefers to take visual clues, from weeds, for example, which give

“I NEVER KNOW WHAT I’M GOING TO DO ON THE DAY. I STOPPED POSTING MENUS ON SOCIAL MEDIA A LONG TIME AGO” – JESSICA SHEPHERD you an idea as to what’s going on in the soil.

And the crops themselves, “which will tell you if there is a problem.”

Luke became interested in permaculture gardening techniques and, with YouTube videos as his guide, he built a swale: a ditch on a contour of the garden to harvest rainwater.

Layered with soil, clay, leafy mulch and a “lasagne layer” of cardboard, and protected from wind by a spekboom hedge, it operates through gravity.The idea is that this mix of indigenous and fruit trees, vegetables and ground cover will become a food forest, which will look after itself.

I first met Jess and Luke a year ago, before anyone in the Western Cape was seriously talking water rationing. Since then, work in the garden has largely been a response to drought conditions. “We started watering by hand in December,” says Jess. For the first few months of the year, the couple and their garden team (made up of Charles Makwangwala, Noel Makina and Mtokozisi Ndebele) were out at first light, three times a week, watering cans in hand: it takes four hours to hand-water the garden. Since stricter restrictions were implemented in June, they have relied on rainfall only.They’ve

also reduced their growing area and created new smaller, raised mulched beds. Mulch is a weapon against drought: adding organic matter such as straw, leaves and bark to soil.

There are plans to add more corrugatediron beds, which have better water retention and are easier to water by hand, and a rain tank is now in place.

Sustainability is not just about gardening, Luke reminds me. It also includes recycling, housing and using sustainable and reclaimed materials. It’s clear that true sustainable living requires far more consciousness than most 21st-century citizens, at least urban ones, have. But, as Luke and Jess say, you can start small, with a wormery or by recycling.They are the first to admit that their own system is not strictly permaculture. “You decide what works for you,” says Luke.

A SUPPLY OF SEASONAL, locally grown

produce in the kitchen at The Table is the result of their sustainable approach. And they supplement what they don’t grow themselves with extra vegetables sourced from Boschendal (see TASTE September 2017) and a nearby community-supported co-op called The Green Road, of which Luke is now a director. Eggs come from Farmer Angus or Farmer Rico, beef from ethical meat supplier Ryan Boon, yoghurt and dairy from Camphill Dairy, which employs and houses intellectually challenged adults, olive oil from a farm down the road, and wood-fired bread from Boschendal at Oude Bank. For baking, Jess prefers using freshly milled flour from James Moffett. Someday, she’d love to mill it herself.

After seasonality, flavour and ease of service dictate Jess’s menus. “We usually start with a tart or a quiche,” she says. Her signature dish is a beetroot tarte tatin, a glossy purple delight, with pastry that deliciously shatters.The main course is usually red meat or chicken – there is always a vegetarian dish, too. For dessert, panna cotta is a favourite.

A trained pastry chef, Jess has an eye for beauty but her approach is rustic and relaxed.

“Food should be memorable and personal,” she says. She uses lots of herbs in her cooking – even the desserts. “I never know what I’m going to do on the day,” she says. “I stopped posting menus on social media long ago.”

Beyond cultivating nourishing food, gardens – particularly sustainable ones – teach us lots of healthy life habits.The Table has given me a couple of gems: “You have to be proactive, in gardening and in life.” And, “You must appreciate the role of everything.” W thetablerestaurant.co.za

Opposite, clockwise from top left: Luke and Jess tuck into Jess’s signature beetroot tarte tatin; shaved fennel and radish slaw; freshly picked herbs from the garden for lunch.

73 BEETROOT TARTE TATIN

GA R DEN TO FOR K

BEETROOT TARTE TATIN Serves 4 EASY GREAT VALUE Preparation: 1 hour Cooking: 20–30 minutes small beetroot 12 (unpeeled) butter 2 T brown sugar 2 T good-quality red wine vinegar 2 T garlic 1 large clove, crushed fresh thyme leaves 1 t frozen ready-made puff pastry 400 g, thawed crème fraîche, for serving baby leaf salad, for serving 1 Place the beetroot in a saucepan and

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cover with water to about 2 cm above the beetroot. Bring the water to a simmer and cook until the beetroot are tender and a knife pierces them easily, about 30 minutes. Plunge the beetroot into cold water and peel once cool enough to handle. Set aside in a bowl.

2 Preheat the oven to 200°C. Melt the butter in a 21 cm nonstick pan and add the sugar.

Cook until the mixture just forms a caramel, then add the red wine vinegar. Bring to the boil and cook until thick and syrupy, then add the garlic and thyme. 3 Cut the beetroot in half and arrange over the caramel. You can cut some of the beetroot into quarters to fill any gaps. 4 Roll out the puff pastry until big enough to cut a circle 25 cm in diameter.

Place the pastry over the beetroot and tuck in the excess. Using a small, sharp knife, cut

a cross in the middle of the pastry. 5 Bake the tarte tatin for 20 minutes, or until the pastry is puffed up and golden. Remove from the oven and allow to cool in the pan for 5–10 minutes. 6 Using a tea towel, carefully turn out the tarte tatin onto a large serving plate.

Serve with crème fraîche and the salad.

MEAT-FREE WINE: Delheim Pinotage Rosé 2017

YOGHURT PANNA COTTA WITH STRAWBERRY SORBET AND ROSE GERANIUM SUGAR Serves 4 A LITTLE EFFORT GREAT VALUE Preparation: 1 hour, plus 6 hours’ setting time Cooking: 5 minutes For the panna cotta: gelatine leaves 2 cream 1 cup caster sugar 50 g Woolworths double-cream plain yoghurt 1 cup vanilla extract 1 t For the sorbet: strawberries 1 kg, washed and trimmed sugar 200 g lemon juice 2 t For the rose geranium sugar: freshly cut rose geranium leaves a handful sugar 100 g

1 To make the panna cotta, soak the

gelatine leaves in cold water until soft.

Squeeze out the excess water and set aside in a bowl. 2 Place the cream and caster sugar in a small saucepan and bring to a gentle boil. Turn off the heat and add the gelatine leaves, stirring until combined. Set aside to cool until lukewarm. 3 To make the sorbet, purée the strawberries in a blender until smooth. Add the sugar and blend for 30 seconds. Add the lemon juice and blend to combine. Strain the purée through a fine mesh sieve into a bowl. Cover and chill for 2 hours. 4 Add the yoghurt and vanilla extract to the cooled panna cotta mixture and stir to combine. Divide between 4 ramekins that have been very lightly coated with vegetable oil, about 125–150 ml per serving.

Place in the coldest part of your fridge for at least 4–6 hours until set. If preparing the day ahead, remove from the fridge at least 30 minutes before serving. 5 To finish the sorbet, churn in an ice-cream machine according to machine instructions, then freeze for 2 hours. 6 To make the rose geranium sugar, place the leaves and sugar in a clean spice or coffee grinder. Pulse until combined and bright green. 7 To serve, remove the panna cottas from the ramekins by running the tip of a small, sharp knife around the inside of the ramekin. Gently coax the panna cottas out with your fingertips over serving plates. Garnish with the rose geranium sugar and edible flowers, and place a scoop of strawberry sorbet on the side.

WHEAT- AND GLUTEN-FREE WINE: Graham Beck MCC Rosé NV

Jess walks the garden early in the morning with her enamel bowl in hand. Her spontaneous cooking style means she can take best advantage of the daily harvest.

YOGHURT PANNA COTTA WITH STRAWBERRY SORBET AND ROSE GERANIUM SUGAR

WHAT IS PERMACULTURE?

The word – combining “permanent” with “agriculture” and “culture”– was coined by New Zealand ecologist Bill Mollison.

It involves working with, rather than against, nature, and can be applied everywhere from windowboxes to community gardens and farms. Permaculture means consciously designing and maintaining agriculturally productive ecosystems that have the diversity, stability and resilience of natural ecosystems, and involves caring for the Earth, caring for people and returning surplus to the system rather than wasting it. permaculturenews.org

IN SEASON NOW

Visit The Table at De Meye and you could find any of these spring ingredients from Jess and Luke’s garden on the menu: artichokes, basil, beetroot, blackberries, borage, broad beans, broccoli, buchu, cabbage, carrots, cauliflower, cherry tomatoes, coriander, dill, elderflower, fennel, gooseberries, granadillas, guavas, kale, leeks, lemons, limes, mizuna, naartjies, nasturtiums, onions, parsley, peas, peaches, plums, radishes, raspberries, rocket, rose geranium, spekboom, spinach, spring onions, strawberries, turnips, wild garlic, wild carrots.

HOW DOES YOUR GARDEN GROW?

Thanks to all your careful weeding, planting and watering, of course!

So whether you have a tiny balcony garden or a massive space filled with flowers and trees, size doesn’t count on 15 October. It’s national garden day and you have permission to down tools and invite your neighbours around for lunch al fresco and enjoy the fruits of your labours. Studies show that your overall wellbeing will improve as a result – fresh air, fresh fruit and veg and fantastic company will do that to you. gardenday.co.za; @gardendaysa; #gardenday

“JESS’S SIGNATURE DISH IS A BEETROOT TARTE TATIN, A GLOSSY PURPLE DELIGHT, WITH PASTRY THAT DELICIOUSLY SHATTERS”

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Jerk chicken with pineapple salsa.

Opposite: A lifesize statue of Bob Marley at his home, which is now a museum, in Hope Street is a must-see when you’re in Kingston.

PHOTOGRAPHS ISHAY GOVENDER-YPMA AND JAN RAS TEXT ISHAY GOVENDER-YPMA

JAMA ICAN ME CRAZY

Jerk – meat rubbed in a spicy paste and cooked over fragrant hardwood coals – is central to the food culture in Jamaica. Ishay Govender-Ypma ate more than her fair share, with beer and coconut water, island style

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“I DON’T EAT IT,

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but I’ll jerk it for the people,” Nikuma Carl smiles. He is the principal farmer at Life Yard, Kingston’s first urban eco-village, a skinny functional garden, juice bar and aftercare hub for school children in Parade Gardens, one of its most impoverished neighbourhoods (called “projects”). A Rastafari man, he adheres strictly to the Ital diet, which is plant-based and contains no salt, unless naturally occurring. But jerk in Jamaica is undeniably popular, so in the afternoons and on weekends Nikuma will light the grill fashioned from a split metal drum, baste chicken with a piquant jerk rub and “jerk” it over a fire. Traditionally, jerk meats are grilled over fragrant pimento, the same tree from which Jamaican allspice is derived, but the wood is now scarce.

Within this ribbon of joy created by Life Yard, in a neighbourhood that sees its share of violence and neglect, bright murals adorn the zinc fence and neighbouring walls and judgment about eating habits, and most life choices, is left at the gate. I learn that “jerk”, the quotidian aroma of which wafts tantalisingly throughout the Caribbean, is used freely as noun, adjective and verb. And, handily, it refers to the seasoning, grilling technique and scrumptious end product.

learn more about Bob Marley’s enduring legacy, the fight for emancipation, as well as the stories behind classic local dishes (aptly, the Arawak had christened the country Xaymaka – the land of food and water).

While Karen pulls her car into a busy parking lot, I readily concede that it

side-eye my way. We sit beneath a thatch umbrella and descend on our bounty: polystyrene containers of fiery jerk pork, jerk chicken and “breadkind” – a catch-all term for starchy foods such as dense breadfruit (which is roasted), yams, Johnny cakes (dumplings), hard dough bread (a sweeter Pullman-style loaf), boiled plantains, bammy (flatbread made from cassava) and sweet, fried cornbread called festival – which locals charmingly drag out in pronunciation: “fest-ee-vahl”.

Jerk is always paired with a bland or slightly sweetened starch to temper the heat.

Your fingers (and a wad of serviettes) are all the tools you need for the job.

THE ESSENCE OF JERK

Chef Helen Willinsky, credited as the first to bring bottled jerk spices to the US market and author of the 1990 cookbook Jerk from Jamaica – Barbecue Caribbean Style, mentions in her book that she’s often asked about the origin of the word.

One theory is that it’s related to the Incan word charqui, which means dried meat (jerky) and Spanish sailors drew parallels between the Indians’ food in Jamaica and Peru. Another version is that turning or “jerking” the meat repeatedly “JERK IS ALWAYS PAIRED on the grill, or the act of WITH A BLAND OR SLIGHTLY SWEETENED STARCH TO cleaving off chunks for hungry TEMPER THE HEAT. YOUR eaters, gave jerk its name. Some FINGERS (AND A WAD OF date it to the 17th century SERVIETTES) ARE ALL THE when escaped African slaves in TOOLS YOU NEED FOR THE JOB” OH, KINGSTON TOWN… exile in the mountains rubbed Boston Bay on the east end of wild pig meat with herbs, spices the island is known as the home and salt to preserve it – like of jerk, but I decide to start my journey would have been tough to find Scotchies jerky. “To me, it does not matter what it in Kingston – though many visitors Jerk Center on my own. It lies hidden is called, or why. What counts is flavour. arriving from the United States choose behind the car park and the street The spices that are used in jerk seasoning to avoid the gritty capital altogether and signage is AWOL. True to all jerk huts or have a special pungency.” fly directly to the beach resort town of centres, as they are called, the formula is Helen says there’s a difference Montego Bay. I book a two-day private simple – order and pay, take your slip to between spicy and hot, and jerk can tour with Karen Hutchinson of Jamaica a “jerk man” or “jerk woman” and wait be both. Jerk seasoning contains a Cultural Enterprises, who familiarises me for your number to be called. I am the combination of Jamaican spices including with the history of the first inhabitants, only foreigner here; locals in business local allspice and thyme, nutmeg, Scotch bonnet peppers, and what Kingston the Arawak Indians, who arrived from suits go about the daily exercise of blogger Diana O’Gilvie calls: “a laundry South America 2 500 years ago and were enjoying jerk for lunch. list of seasonings”. And don’t forget wiped out over time by the Spanish, This is the Jamaica I dreamt of, the garlic or ginger, onions and spring British colonial rule and slavery. I also I blurt out to Karen, who casts a rueful

Clockwise from top left: Coconut-crumbed prawns, fresh watermelon juice and coconut water at The Rockhouse in Negril; the main produce market in downtown Kingston; colourful boats bob at the fishing village of Port Royal; Red Stripe beer and jerk chicken make a fine lunch; pineapple, the quintessential tropical fruit, is sold on street corners; colourful murals espouse peace and love in Parade Gardens. Opposite: Nikuma Carl, farmer and cook at Life Yard eco village in Kingston’s Parade Gardens.

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Clockwise, from top left: An artist stands near his eye-catching work in Parade Gardens; fish with jerk spices at Negril, four hours outside Kingston; the aquamarine waters of Negril and its many jerk centres make it a visitor’s paradise; plantain and “breadkind” – starchy sides – accompany jerk in Jamaica.

onions, many cooks will tell you. Diana adds: “You’d have to twist arms to get locals to reveal their secret jerk sauce recipes.” Today, commercial sauces, rubs and pastes are readily available at stores in and outside Jamaica. Sean Garbutt, marketing manager of Walkerswood, which started as a community project in Walkerswood, St Ann, outside Ocho Rios, says that a bottled product also offers consistency to the Jamaican diaspora who can’t always obtain the ingredients – the Scotch bonnet peppers used by Walkerswood are sourced solely from the farmers’ co-operative in the town.

Lauded chef Gariel Ferguson, who owns The Rib Kage Bar & Grill in Kingston, offers a philosophical view: “Jerk is a combination of tradition,

technique and spices. It’s a culmination of the elements that define us as a nation.” For him, jerk is about creating harmony: “It’s about the pimento and the pepper elder and wild cinnamon, along with the fresh aromatics and herbs.

It’s the painstaking process of marinating, resting and slow-cooking over pimento wood, to perfection.”

To cool the burn of jerk on a blistering afternoon, we order a bucket of ice-cold Red Stripe beers and fresh coconut water, sipped from the nut through a straw.

Following the cue of a local sitting next to me, I learn that it’s perfectly acceptable to ask the coconut seller to crack open the coconut when you’re done, so that you can enjoy what’s called the “jelly” – the sweet, tender, unripe flesh. It’s one way to soothe a mouth on fire.

JAMAICA NEED-TO-KNOW VISAS: If you’re South African, you don’t need one!

VACCINES: Hepatitis A and B boosters and a yellow fever certificate are recommended. Apply mosquito repellent and cover up during highrisk seasons and follow the directives from your hotel about the Zika virus.

WHEN TO GO: November to midDecember, before the January to March peak season.

TOURS: Book various cultural tours with Jamaica Cultural Enterprises, jaculture.com/tours Find out more at visitjamaica.com.

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CHEF GARIEL’S EASY JERK RUB Use as a rub on chicken, pork, lamb or beef. If you want to use it on fish and seafood, leave out the ginger and add some lime zest to cut the fishy taste.

Makes 1 cup EASY GREAT VALUE Preparation: 10 minutes spring onions 450 g, chopped (including stalks) fresh thyme leaves 80 g ginger ¼ cup chopped salt 3 T (or to taste) allspice berries or Jamaican pimento 3 T whole Scotch bonnet or habanero chillies 1–2 ground cinnamon 2 T ground nutmeg 2 t

Place everything in a food processor and purée until it forms a paste.

“TO COOL THE BURN OF JERK ON A BLISTERING AFTERNOON WE ORDER A BUCKET OF ICE-COLD RED STRIPE BEERS AND FRESH COCONUT WATER, SIPPED FROM THE NUT THROUGH A STRAW” SMOKE AND FLAMES

Sean mentions that the love of spicy foods and cooking over fire are two of many cultural similarities between South Africa and Jamaica. “My friends and I gather regularly, and the main attraction is the grill, with everyone bringing something to cook and to enjoy friendly competition.” Driving around the country from Kingston to the Blue Mountains, Ocho Rios, Negril and Montego Bay, the familiar, intoxicating aroma of jerk from roadside shacks and street vendors selling “pan chicken” – roast chicken with jerk sauce – invites us to take several taste-test breaks. Before we check in to our final destination,

a resort in Montego Bay, we lunch on jerk pork and the specialty grilled wings at The Pork Pit with busloads of locals, and tourists escaping the predictable hotel Caesar salad. I leave suffused with elation, and smoke that cloaks both clothes and hair.

According to Diana, it’s not jerk if it’s not smoked with pimento or sweetwood – a combination of hardwood coals and pimento leaves or pimento wood. In their absence Pimora, a briquette that creates the essential Jamaican pimento smoke, is used. Tree branches or a sheet of zinc metal are placed over the roasting, well-rested meats – thick cuts such as pork (unless butterflied) are cooked long and slow over a low flame; chicken and fish are grilled over a higher flame for a shorter period. Sometimes meat is jerked in an underground pit over low-burning embers for the whole day. If you ask Jamaicans who makes the best jerk, you’ll find yourself in a spirited discussion. As Diana says: “Every party I’ve been to has jerk chicken or jerk pork. It’s in our DNA. You can’t have Jamaica without jerk.” W foodandthefabulous.com; @ishaygovender

Above: A selection of jerk – pork, ribs and chicken wings – at The Pork Pit in Montego Bay.

JERK IT, MON! Delicious, succulent jerk is sold at small stands around the country. Because places open and close erratically (even the long-standing ones), your best bet is to ask a local for recommendations.

Here are just a few The Rib Kage Grill & Bar, Kingston 12 Braemar Ave; facebook.com/gsbbq Sweetwood Jerk Joint, Kingston 78 Knutsford Boulevard; facebook. com/Sweetwood-Jerk-Joint The Pork Pit, Montego Bay 27 Gloucester Ave, Miranda Hill; facebook.com/ The-Pork-Pit 3 Dives Jerk Centre, Negril West End Road, just west of Extabi, West End; facebook.com/3-Dives-Jerk-CentreNegril-Jamaica Pushcart Restaurant & Bar, Negril Pirates Cave, Rockhouse Hotel; rockhouse.com

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A D V E R T I S I N G

P R O M O T I O N

USE YOUR NOODLES

CURRY NOODLES Cook 1 sachet Woolworths Thai red curry

EGG-FRIED MUSHROOM NOODLES Sauté 250 g exotic

cook-in sauce according to package instructions. Add 1 packet curry-flavoured noodles, ½ sliced red onion, a handful Tenderstem broccoli, 40 g edamame beans and 2 grated carrots. Cook for 2 minutes, or until the noodles and broccoli are tender.

mushrooms, 4 T thick soya sauce, 2 t honey and 1 t ginger over a medium heat for 2 minutes. Add 2 handfuls spinach and 1 packet cooked mushroom-flavoured noodles. Cook until the noodles are warm. Serve with fried free-range eggs.

NOODLE STIR-FRY Sauté 1 red onion, 4 cloves garlic, 1 t ginger

MISO PRAWN NOODLES Mix ½ cup honey, the juice of 1 lime,

and 1 red, 1 yellow and 1 green pepper until the onion is soft. Add a handful each edamame beans and Tenderstem broccoli. Add 1 T sesame oil, ¼ cup soya sauce, 1 T brown sugar, 2 t rice wine vinegar and 2 T chilli sauce and simmer for 2 minutes. Add 1 packet stir-fry noodles and 200 g cooked chicken. Cook until the noodles are soft.

2 T miso paste and 3 crushed garlic cloves. Marinate 250 g cleaned and deveined prawns in the mixture for 10 minutes. Remove from the marinade and pan-fry for 3 minutes. Add 1 packet cooked chicken-flavoured instant noodles, the prawns and ½ chopped red onion and a handful coriander.

PHOTOGRAPH JAN RAS PRODUCTION HOPE MALAU FOOD ASSISTANT CAMILLA REINHOLD

Those packets of Woolies instant noodles in your desk drawer are lifesavers when the 4 o’clock slump hits, but they’re good for far more than snacking – they’re a fail-safe for quick, tasty suppers. Produced in Asia, the noodles have the authentic springy texture you love, plus they come with two flavour sachets: a dried spice mix and a delicious flavoured oil. Jazz them up with a couple of fridge finds, and dinner really can be done in minutes. woolworths.co.za

Taste Kitchen TIPS AND TECHNIQUES FOR THE MASTER COOK

EDITED BY LYNDA INGHAM-BROWN

PHOTOGRAPH JAN RAS PRODUCTION HANNAH LEWRY

TA K I N G STOCK Not only will having a stash of home-made stock in your freezer make you feel incredibly smug and virtuous, it’ll also add flavour (and goodness) to your cooking. Those veggies that are looking slightly sad and past their sell-by date? Don’t bin them, turn them into a veggie stock that you can use as the base for almost anything – add a few noodles for a satisfying soup or drink it straight from a mug. Apply the same principle to chicken carcasses, lamb or beef bones, or fish – use them to make a flavourful base and simply freeze (in ice trays for easy access) until required. Turn the page for more ideas.

TASTE KI TCHEN

STOCK EXCHANGE Let’s face it, we can’t be domestic goddesses (or gods) all the time.

There’s no shame in using readymade stock, just make sure it’s really good quality, like these from Woolies.

You’ll find these fresh stocks in the fridges, but look on the shelves for the longlife versions and keep a box or two on hand at all times.

VERSATILE VEGGIE STOCK

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Makes 1.5 litres EASY GREAT VALUE Preparation: 10 minutes Cooking: 20 minutes water 2 litres A selection of veggies and herbs (including trimmings and those almost at their sell-by date): bay leaves, celery, carrots, onions, turnips and leeks and herbs make a good start fennel seeds ½ t black peppercorns ½ t

Simmer all the ingredients for 20 minutes, then strain.

Tips for different flavourings: Dried mushrooms, fennel, bouquet garni, dashi granules, chilli, orange rind.

For an Asian twist: Add soya sauce, star anise, ginger and garlic.

For fish stock: Add a fish head or bones but only simmer for a maximum of 45 minutes, or the stock may turn bitter.

For meaty flavour: If you have beef or lamb bones toss them in tomato paste and roast before adding to the liquid. You can also use leftover salami ends and Parmesan rind.

For chicken stock: Keep chicken

carcasses in the freezer until you are ready to make a big batch of chicken stock, then freeze in small amounts for broths, soups and risottos.

Fresh beef stock, R34.99 for 500 ml.

BEEF CONSOMMÉ A consommé is a clear soup made using richly flavoured stock and clarified using egg whites.

Serves 6 EASY GREAT VALUE Preparation: 20 minutes Cooking: 2 hours

Liquid chicken stock, R34.99 for 500 ml.

lean beef mince 1 kg carrots 2, chopped leek 1, trimmed and roughly chopped fresh thyme 1 sprig, leaves only free-range egg whites 2 fresh beef stock 2 litres

1 Mix the beef mince, carrots, leek and thyme in a large saucepan. 2 Whisk the egg whites in a small, clean bowl until foamy, then add them to the saucepan and mix in well. Stir in a little stock until well combined, then add the remaining stock and stir again. 3 Heat the pan until the mixture is simmering gently, then continue simmering for about 1½ hours, without stirring. During this time, the egg whites will rise to the surface of the consommé and take any impurities with them. 4 Strain

Fresh vegetable stock, R29.99 for 500 ml.

the pan contents through a fine sieve lined with a muslin cloth and collect the strained liquid in a clean saucepan (use the strained meat and vegetables to make a pie or stew). Keep warm.

CARB-CONSCIOUS, FAT-CONSCIOUS, DAIRY-FREE, WHEAT- AND GLUTEN-FREE WINE: Woolworths Neil Ellis Cabernet Sauvignon Merlot 2015

PHOTOGRAPH DIRK PIETERS PRODUCTION ABIGAIL DONNELLY SOURCES BONAPPETIT.COM, BBC.CO.UK

VERSATILE VEGGIE STOCK

STOCK OR WATER?

Don’t waste your precious stock on cooking things that won’t really benefit from it. Here’s when to save and when to splurge PASTA: Don’t waste your stash on cooking pasta. Rather season the water generously with salt.

BEANS: Beans release a lot of starch while cooking and form a “liquor” of their own. Unless you’re puréeing them into a soup, use water for cooking.

GRAINS: Cook grains such as rice and barley in stock as they’ll absorb all that delicious goodness – and so will you.

BRAISING: You can get away with using water if you season and sear the meat properly. Stock will definitely add flavour, but it’s not strictly necessary. Add a glug of wine or beer for extra oomph.

SOUPS: If you’re making a puréed soup, use water as you’ll be blitzing all your veggies into it anyway. Just remember to season it well. If you’re making a non-puréed soup, go with the stock. Add veggies, sausage or meatballs and you’re good to go.

SAUCES: If you’re making a sauce using the “brown bits” from your pan, use stock.

It’ll add body and colour to the few ingredients you’ve got to work with – salt, pepper, a deglazing agent (e.g. wine) and butter. Water will make it, well, watery.

• SAY WHAT? • EMULSIFY

To combine two liquid or semi-liquid ingredients, such as oil and vinegar, that don't naturally dissolve into each other. One way to do this is to gradually add one ingredient to the other while whisking rapidly using a fork, wire whisk or a blender.

STA RTER COOK

PHOTOGRAPHS JAN RAS RECIPES AND PRODUCTION HANNAH LEWRY FOOD ASSISTANT CAMILLA REINHOLD

That’s a wrap!

OMELETTE WRAPS FILLED WITH SPICY COCONUT-FRIED POTATO R8 PER SERVING

Regular sarmies and wraps are good, but omelettes, pancakes and leaves filled with veggies and meat are even better. Try Hannah Lewry’s brilliant alternatives – they’re light, bright and bursting with flavour

STA RTER COOK

EASY DOSAS WITH FALAFEL R45 PER SERVING

Blend parsley and coriander into Woolies’ hummus to make a fresh, herby, green hummus.

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STA RTER COOK

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LETTUCE WRAPS WITH SMOKED TROUT AND AVOCADO R33 PER SERVING

Sticky, salty pork with fresh, crunchy cabbage is a hard-to-beat combo.

CABBAGE LEAF WRAPS WITH CRISPY PORK R31 PER SERVING

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STA RTER COOK

Beat 8 free-range eggs and season to taste. Grease a nonstick pan with olive oil and ladle in a little egg at a time, swirling to coat the pan. Cook until set, carefully turn over and fry for a further minute. To make the filling, pan-fry 700 g cubed, parboiled baby potatoes in olive oil, with 1 t coriander seeds, 1 t cumin, ½ t ground turmeric and 2 cloves chopped garlic until crispy.

Fill the omelettes and drizzle with Greek yoghurt, fresh coriander and grated fresh coconut.

Serves 6 WHEAT- AND GLUTEN-FREE WINE: Woolworths Ken Forrester Viognier 2016

EASY DOSAS WITH FALAFEL

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To make the dosas, mix 150 g chickpea flour, 100 g rice flour, ½ t bicarbonate of soda, 2 T melted ghee or butter and 1¾ cups water to form a batter. Heat a large nonstick pan over a medium to high heat. Brush the pan with a little ghee and pour in ¼ cup batter to coat the pan. Cook for 1–2 minutes on one side only. Repeat with the remaining mixture. Blend 30 g Italian parsley and 15 g coriander into 2 x 180 g tubs Woolworths hummus. Add a drizzle of olive oil and season to taste. Heat 1 cup red wine vinegar until simmering, then pour over 9 sliced baby turnips and ½ sliced red onion. Set aside to cool.

Fill the dosas with a swirl of green hummus, warmed Woolworths falafel, mixed seeds, the pickled turnips and onion. Garnish with microgreens.

Clever swap: If dosas aren’t your thing, try Woolworths Carb Clever cauliflower wraps instead. Toast in a dry pan.

Serves 4 WINE: Van Loveren Pinot Grigio2016

LETTUCE WRAPS WITH SMOKED TROUT AND AVOCADO Wash 1 head gem, cos or crisp lettuce, or any type that can hold fillings and

has a neutral flavour. Stuff the lettuce with smoked trout ribbons, avocado, sliced green apple, a dollop of mayonnaise, crunchy black sesame seeds and pickled ginger. Finish off with a squeeze of lemon juice.

Serves 4 CARB-CONSCIOUS, DAIRY-FREE, WHEAT- AND GLUTEN-FREE WINE: Woolworths Paul Cluver Chardonnay 2016

CABBAGE LEAF WRAPS WITH CRISPY PORK Pan-fry 4 pork rashers until golden and cooked through, adding ¼ cup teriyaki sauce in the last minute of cooking time to coat the rashers. Slice and stuff into young baby red cabbage leaves. Toss 8 sliced radishes with 1 T sambal oelek and add to the wraps.

Top with a bundle of cooked rice noodles and sprinkle with sesame seeds. Roll up and secure with a toothpick to serve.

Serves 4 DAIRY-FREE WINE: Woolworths Fairview Shiraz 2015

PANCAKE STEAK WRAPS: 1 BATTER 3 WAYS Heat ½ cup Woolworths smooth no-added sugar peanut butter, 1 cup coconut milk, 1 T Thai red curry paste, 1 T fresh lime juice, 1 t brown sugar and sea salt to taste in a pan. Mix well.

Whisk 1 free-range egg, ½ cup milk, 1 cup water, 120 g flour and a pinch of salt until smooth. Divide the batter into thirds. Blend 2–3 boiled baby beetroot into one third; 1–2 handfuls baby spinach or chopped Swiss chard into the second; and 4 boiled and chopped baby carrots and a sprinkle of fresh or ground turmeric to taste into the final third. Fry as you would pancakes, then fill with Woolworths’ herb salad, seared steak and a drizzle of peanut sauce.

Clever swap: Use spinach leaves instead of pancakes if you like.

Serves 6 WINE: Woolworths Hartenberg Merlot 2015

“WRAPS ARE THE ULTIMATE ONEHAND FOOD, VERSATILE ENOUGH AS PARTY APPETISERS OR LIGHT FAMILY SUPPERS – AND A GREAT WAY TO SNEAK IN EXTRA VEG!” – HANNAH LEWRY TAKE A LEAF Crunchy, fresh leaves are delicious, high-fibre alternatives to pitas and tortillas. Here’s what to look for CABBAGE Preferably use baby cabbage leaves but if you have a bigger cabbage, soften the leaves by briefly steaming them, immersing in ice-cold water, draining and drying on kitchen paper. Slice off the thick part of the leaves, fill and secure with toothpicks.

LETTUCE Choose lettuce varieties with firm, sturdy, cupshaped leaves (iceberg and little gem are good choices) that are deep enough to hold the filling.

Keep the fillings light and low on liquid to prevent wilting. Sautéed chicken, crispy pork, and lentils and yoghurt are perfect.

SPINACH Kale and Swiss chard are a substantial alternative to your favourite carby wrap but, as with cabbage, you might also have to steam the leaves and refresh in ice-cold water first. Choose leaves large enough to wrap around the filling and remove very thick or sturdy ribs – if you don’t, they’ll tear when you fold the wrap.

SILWOOD STUDENT ASSISTANT CASEY DUDLEY

OMELETTE WRAPS FILLED WITH SPICY FRIED POTATO

Eat the rainbow by sneaking carrot, spinach and beetroot into the wrap itself.

PANCAKE STEAK WRAPS: 1 BATTER 3 WAYS R34 PER SERVING

121

MEA L PLA N N ER

ON THE MENU TODAY ‌

Keep it light and bright this month with crispy fried eggs, a spring tomato soup and steak wraps with a difference

122

WEEKEND BRUNCH Turmeric-fried eggs with coconut chutney, page 71 Smoked trout-and-rictotta blinis, page 90 Home-made cream cheese, page 128

LAZY PICNIC Beetroot-marbled picnic eggs, page 71 Jerk-spiced chicken, page 111 Olive oil-and-pistachio cake with pear crust, page 86

LIGHT SUPPER Caprese tomato water, page 18 Pancake steak wraps, page 120 Yoghurt panna cotta with strawberry sorbet and rose geranium sugar, page 104

A D V E R T I S I N G

P R O M O T I O N

PHOTOGRAPH JAN RAS PRODUCTION HOPE MALAU FOOD ASSISTANT CASSIE TOOGOOD

SAVOUR EVERY SPOONFUL Thick, creamy, utterly addictive: there’s just no improving upon Woolies’ full-cream fruited yoghurts.

Made with no added preservatives and enriched with goodfor-your-gut live bifidobacterium cultures, the yoghurts come in a range of delicious flavours, including new smooth blueberry, coconut and passion fruit (6 x 100 g, R17.95); mango and blood orange and strawberry (R10.95 for 150 g), and guava (R38.95 for 1 kg).

Go on, treat yo-self! woolworths.co.za

A D V E R T I S I N G

P R O M O T I O N

ANY WAY YOU LIKE IT

WIN!

We've got two R750 Woolworths gift cards to give away. Visit taste.co.za to enter, or see page 126 for SMS entry instructions. Keyword: Eggs.

PHOTOGRAPH JAN RAS PRODUCTION HOPE MALAU FOOD ASSISTANT CAMILLA REINHOLD

Coddled or poached, scrambled or fried, in a cheesy omelette or soft boiled with a sprinkling of salt. Eggs really are the original all-rounders.

Grab a carton (or three) at Woolies and give them the royal treatment this World Egg Day – 31 October – with some egg-ceptional recipes on page 66. woolworths.co.za

COUNTRY LIFE

INDEX

126

STARTERS AND LIGHT MEALS

MAIN MEALS

Asian fried eggs .......................................................78 Bao with kimchi and folded omelette .......72 Beef carpaccio ...........................................................98 Beef consommé ....................................................114 Beetroot broth ...........................................................21 Beetroot-marbled picnic eggs .......................71 Black tahini noodles ...............................................77 Caprese tomato water .........................................18 “Clingwrap” eggs ......................................................71 Egg-white omelette ...............................................71 Green asparagus broth ........................................18

Beetroot tarte tatin ..............................................104 Cabbage leaf wraps with crispy pork ......120 Camilla’s Asian curry .............................................82 Crispy duck breasts with creamy kale and pickled fennel ..................................................40 Easy dosas with falafel .......................................120 Ginger shakin’ beef .................................................78 Gnarly peanut chicken .........................................78 Lettuce wraps with smoked trout and avocado ...........................................................120 Mackerel with warm vinegared potatoes ........................................................................92 Mussels in beer broth with garlic-mayo toast ..................................................................................90 Omelette wraps filled with coconut spicy fried potato ..............................................................120 Pancake steak wraps: 1 batter 3 ways .....120 Poké bowl with ponzu dressing ...................86 Prawn, basil and tomato linguine ...............98 Prawn, fennel and avocado risotto .............90 Seared duck ramen with spinach-andcauliflower noodles ................................................42 Speedy spinach curry ...........................................78

Play-play prawn-and-avocado ceviche ....50 Poached trout bowl ...............................................19 Roast cauliflower with parsley oil ................82 Scrambled eggs three ways .............................73 Smoked trout-and-ricotta blinis ....................90 Spinach and quinoa with chickpeas, seeds and feta ..........................................................28 Tomato, beetroot and lemony ricotta quinoa salad ..............................................................28 Turmeric-and-coconut broth ..........................20 Turmeric-fried eggs with coconut chutney ..........................................................................71

Spring greens, speck and Parmesan pappardelle .................................................................99 Sweet potato-and-quinoa burgers with caramelised fennel and onion ............28 Zanzibar fish curry ..................................................90 DESSERTS AND BAKING

Gluten-free goji berry cake with a beetroot-and-coconut coulis ......................40 Home-made cream cheese ...........................128 Olive oil-and-pistachio cake with pear crust ..........................................................86 Yoghurt panna cotta with strawberry sorbet and rose geranium sugar ................104 SIDE SERVINGS

Chef Gariel’s easy jerk rub ...............................111 Home-made aïoli .....................................................86 Pasta dough ................................................................99 Versatile veggie stock .......................................114 BEVERAGES

Caperitif spritz ...........................................................99 Kombucha cooler ...................................................62

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 get hold of 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 Publishing and the prize sponsor company, their families, agencies or any other parties associated with the competition may not enter. 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.

COMPETITION AND GIVEAWAY ENTRY DETAILS

To enter, SMS the word “TASTE” followed by the keyword on the giveaway or competition page (and the answer, if applicable), your name, surname, email address, physical address and telephone number to 45606 (R1.50 per SMS), or enter online at taste.co.za. Unless otherwise specified, the closing date for all giveaways and competitions in this issue is 29 October 2017. Terms and conditions apply, see above.

CONVE RS ION C H A RT 250 ml = 1 cup 190 ml = ¾ cup

125 ml = ½ cup 85 ml = ¹⁄3 cup

65 ml = ¼ cup 5 ml = 1 teaspoon

15 ml = 1 tablespoon 30 ml = 2 tablespoons

45 ml = 3 tablespoons 60 ml = 4 tablespoons

* 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 Publishing, can be held liable for any inaccuracies, injuries or damages that may arise.

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SI MPLE PLEASUR ES

WHEY TO GO Ten minutes (plus some chill time) is all it takes to make your own cream cheese. A mouthwatering mix of textures make this an absolute winner of a cheese course – no dessert required HOME-MADE CREAM CHEESE Serves 2 EASY Preparation: 5 minutes, plus 5 hours’ chilling time Cooking: 5 minutes full-cream milk 1 litre lemon 1, juiced plain yoghurt 4 T rose-water 1½ t honey 5 T

Woolworths dry-roasted almond, walnut, berry and seed mix 50 g frozen raspberries a handful crackers, for serving 1 Place the milk in a saucepan

and bring to a slow simmer. Add the lemon juice and continue simmering until the milk separates.

2 Strain through cheesecloth, gently squeezing out any excess water. 3 Place the mixture in a blender, add the yoghurt, rose-water and 4 T honey and blend until incorporated.

4 Line a sieve with the cheesecloth,

spoon in the mixture and place over a plate. Chill for 5 hours. 5 Drizzle the remaining honey over the seed mix, then serve with the cream cheese, frozen raspberries and crackers.

MEAT-FREE WINE: Weltevrede Vanilla Chardonnay 2016

PHOTOGRAPH JAN RAS PRODUCTION AND RECIPE HOPE MALAU FOOD ASSISTANT CAMILLA REINHOLD

Y&R1508598

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