But is it balsamic? Not all balsamic vinegars are created equal, make sure you choose the real deal
WHAT IS IT?
Balsamic vinegar has been produced in and around its birthplace, the city of Modena, in the northern region of Emilia-Romagna, Italy, for nearly 1 000 years. The region specialises in Lambrusco (red) grapes and Trebbiano (white) grapes and some of the must (unfermented grape juice) from these grapes has always been traditionally set aside to produce vinegar.
HOW IS IT TRADITIONALLY MADE?
The juice is cooked slowly to a syrupy consistency, then cooled and stored in wooden barrels where it is fermented and then aged for 12 to 18 years. The process produces a thick, glossy, flavourful vinegar.
HOW DO YOU KNOW IT’S REAL?
Traditional balsamic vinegar may be labelled as “aceto balsamico tradizionale di Reggio Emilia” or “aceto balsamico tradizionale di Modena”. Vinegar labelled with these names must be produced in either the regions of Modena or Reggio-Emilia using Trebbiano or Lambrusco grapes.
PROSECCO-VINEGAR POACHED NECTARINES
Serves 4
EASY
GREAT VALUE
Preparation: 5 minutes
Cooking: 15 minutes
nectarines 8
sugar 100 g
honey 3 T
water 1 cup
Woolworths prosecco vinegar 4 T
bay leaves 2
cinnamon stick 1 vanilla ice cream, for serving
Woolworths almond, hazelnut and coffee granola pots 2 x 80 g
1 Cut a cross into the base of each nectarine, then set aside.
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.
