STUFFED CHICKEN WINGS
The humble chicken wing is an eternal crowd favourite but there’s always room for improvement, right? Start looking for deboned stuffed wings on local restaurant menus this year. Game to try making them at home? Deboning the chicken using a paring knife can be finicky, but why not ask your butcher or a chef friend to be your wingman? Abigail’s favourite way to make them is filled with pork or chicken mince seasoned with lemongrass, then doused in a smoky David Chang-inspired sauce. (If you’re in a flap about all that deboning, simply serve the sauce with regular grilled or crumbed wings instead. No judgement, seriously.)
CHICKPEA BUTTER
If canned chickpeas have never been one of your pantry staples, resolve here and now to never be caught without them again. Not only are they an essential ingredient in countless plant-based recipes, from curries to salads and soups, they’re also about to become a breakfast standby in your house – cleverly turned into a moreish chickpea “butter” used to top pancakes or waffles. Here at TASTE HQ, we’re always on the hunt for new sandwich ideas and couldn’t resist dolloping it onto slices of Woolies’ new raisin bread, which is made with stoneground flour. It’s the new almond butter. You heard it here first.
HIBISCUS
This story is from the {{IssueName}} edition of {{MagazineName}}.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the {{IssueName}} edition of {{MagazineName}}.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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.
