If, like us, you regularly experience menu anxiety, you’ll be pleased to know that small plates are still a big thing. Pick your favourite international cuisine and we’ll give you the tasting menu to match
If, like us, you regularly experience menu anxiety, you’ll be pleased to know that small plates are still a big thing. Pick your favourite international cuisine and we’ll give you the tasting menu to match
GRILLED BRINJAL AND BONITO
Serves 4
EASY
GREAT VALUE
Preparation: 5 minutes
Cooking: 20 minutes
medium brinjals 4
teriyaki sauce 4 T
freshly squeezed lime juice 4 T
sesame oil 1 T
bonito flakes 1 T
1 Preheat the oven to 180°C. Place the brinjals directly on the oven racks. Bake for 45 minutes or until soft and wilted.
2 Cut the brinjals in half and drizzle with the teriyaki sauce, lime juice, and sesame oil. Sprinkle over the bonito flakes.
Cook’s note: Cook the brinjals in medium coals or over a gas flame, turning them until blackened and soft.
CARB-CONSCIOUS, FAT-CONSCIOUS, HEALTH-CONSCIOUS, DAIRY-FREE
BBQ CHICKEN BALLS
Serves 4
EASY
GREAT VALUE
Preparation: 15 minutes
Cooking: 10 minutes, plus 30 minutes’
standing time
chicken mince 300 g
ground Szechuan pepper 1 t
ground five-spice blend ½ t
oyster sauce 1 cup
Mix the mince and ground spices. Shape into ovals or rounds. Toss in the oyster sauce and fry or place on hot coals, turning until cooked through. Brush with more oyster sauce as you cook.
CARB-CONSCIOUS, FAT-CONSCIOUS, DAIRY-FREE, WHEAT- AND GLUTEN-FREE
SOYA-PICKLED CUCUMBER
Serves 4
EASY
GREAT VALUE
Preparation: 5 minutes
هذه القصة مأخوذة من طبعة August 2019 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 August 2019 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
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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.
