Wine producers, sommeliers and bartenders know exactly what you should be drinking more of this year. Here are their seven serving suggestions for 2018
1 DRINK RUM
Gin is going nowhere but rum is definitely on the rise, says AJ Snetler (@the_tattooed_bartender), head bartender at The Twankey Bar in Cape Town. “I really believe that Travis Kuhn started the local rum revival with the retro tiki pop-up bar The Polynesian Pearl Diver (@thepearldiver) in the V&A Waterfront. He’s done such amazing work bringing back old tiki favourites – fruity and elaborately decorated – and the seed has been planted. Rum is going to be big!”
2 CHOOSE CHENIN
Restaurant Mosaic (restaurantmosaic.com) sommelier Moses Magwaza says Chenin Blanc is the wine he loves most. “It’s versatile and pairs well with poultry and salads.” Moses, who took the wine service award at the 2017 Eat Out Mercedes-Benz Restaurant Awards, says one of the best Chenins he enjoyed last year was from the Loire Valley in France. But whatever you do, don’t ignore South African Chenins says independent sommelier Higgo Jacobs (higgojacobs.com): “White blends from the Cape with Chenin as a base are all the rage internationally.”
3 TRY DRY ROSÉ
هذه القصة مأخوذة من طبعة January/February 2018 من Woolworths TASTE.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة January/February 2018 من Woolworths TASTE.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
Award-winning Food: Trending Plates
Fine-dining takes on both nostalgic and African ingredients - from Cremora and polony (yes!) to okra and beetroot - were food trends singled out by the judges of the 2022 Eat Out Woolworths Restaurant Awards.
Everything you need to know about quinoa
If it was good enough to sustain the Incan armies - and NASA's astronauts - you'd better believe this protein-rich seed will see you through your afternoon slump.
PIGS IN BLANKETS
The kids will love these quick-and-easy snacks that won't break the (piggy) bank.
82 words on...
THE FROZEN APEROL SPRITZ is the hottest way to keep cool this summer, says Jeanne Calitz.
MEET ME AT THE RIVER
Plan a visit to the new Mukwa River Lodge on the banks of the Zambezi to experience Zambian food with a twist, courtesy of head cook Aaron Menezes and four passionate members of his kitchen team.
FIRE STARTER
Celeb TV chef Clem Pedro - of Afternoon Express and Expresso fame takes the art of hosting to pro level and not because he went to hotel school or worked for TASTE, but because he started in his mom's kitchen. We asked him to share his food nerd roots and family braai secrets.
PLANTS IN PARADISE
Former Durban creative (and one-time carnivore) Neil Roake and his daughter Jordan's epic travels led them to collaborate on the all veg cookbook Castaway. They shared their meat-free adventures on the Filipino island of Siargao with TASTE.
ΤΟ MAY-ΤΟ, ΤΟ MAH-ΤΟ
Midsummer tomatoes are impossible to resist, we know. So when you find yourself with a bounty of exotic varieties - heirlooms, Italian Romas, ripe Mediterraneans and sweet Rosalinis - Hannah Lewry is here to help.
HOME TRUTHS
At her Joburg eatery, established in the iconic former Women's Jail at Constitution Hill, Mpho Phalane has worked to create a space that both honours the historic site and feels like home. She spoke to Khanya Mzongwana about the food journey that brought her here.
Morogo magic
Budget-friendly indigenous leafy greens - fresh, sautéed or preserved for later use are on Mokgadi Itsweng's menu at this time of year.
