It’s a memory framed by a soft 1970s summer sun. The road-side picnic spot with concrete chairs, mom’s little blue VW Beetle parked beneath big bluegums and our padkos laid out on the table. My mother was newly divorced when she and my four-year-old self departed our small flat in Benoni for a holiday in Scottburgh on the KZN coast. En route, we’d stopped for breakfast: sweet tea from an orange Thermos; peanut butter-and-jam sarmies unpacked from neatly folded wax paper.
We stopped twice more and each time there was more wax paper-wrapped food to look forward to, one of which revealed slices of sugar-dusted jammy Swiss roll, which was the most delicious thing I could imagine back then and a winning strategy in warding off the incessant “Are we there yet?” coming from the back seat. In my defence, there was understandable urgency in ascertaining the ETA. This was my first holiday beyond the beige borders of the Witwatersand with the promise of a great blue horizon at the journey’s end.
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Esta historia es de la edición March/April 2022 de Woolworths TASTE.
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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.
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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.