CATEGORIES

Take It Outside

Some dishes just taste better eaten outside. And these are five of Phillippa Cheifitz’s favourites. Al fresco chicken with brinjal sauce, seared carpaccio with anchovy dressing and a no-cook white tiramisu with strawberries will do nicely, thank you

Light Fantastic

Australia’s most famous export, after Tim Tams and Crocodile Dundee, Donna Hay is the master of fast, easy, feel-good food. We bagged an exclusive first look at her cookbook Week Light. Clever, hey?

Larney Sarmie?

Sandwich for pudding? Perfectly legal when Nutella and peanut butter are involved, according to Abigail Donnelly. Now consider pork katsu style jaffles, the “Caesar” sandwich and jammy egg-and-bacon cheese toasties. We certainly did.

Fisher Kings

Fishing isn’t just a hobby for Salsify head chef Ryan Cole, it’s a lifelong passion he shares with his brother, Donavan. Richard Holmes joined them on a day-offdawn excursion, followed by the fish braai to rule them all

Everybody Freeze

Cheat your way to a dreamy, minty ice-cream layer cake, a rosy sorbet float and the four-ingredient banana split of your no-churn fantasies

Veg Clout

From a rib-sticking cottage pie to the genius bhaji burger, the recipes in Jamie Oliver’s newest book, Veg, don’t suffer from the absence of meat. Here’s what to expect from the celeb chef’s first-ever veg-based cookbook

Matt Preston

As he prepares to exit the MasterChef kitchen, he of the flamboyant cravats dishes up some tasty behind-the-scenes info, shares a genius trick by Heston Blumenthal and makes a case for Leftover Sundays

King Of The Kuier

When rebel winemaker Adi Badenhorst, his stylist wife, Cornelia, and their extended family get together for Sunday lunch, it’s worth the trip to the Swartland. And they’re so full of gees, they’re more than happy to share their best braai recipes

Road Trip!

Take a sho’t left this month and discover nine of SA’s best-kept food secrets. Why? Because the editors of Platteland magazine reckon you should, and no one knows the secrets of SA’s roads less travelled better than they do

Maputo's magic

Visiting Maputo is a bit like driving overseas for the weekend.

Big Little Sides

The next time you’re asked to bring a side to a weekend braai, amp up the flavour (and colour) with these new dishes that might even overshadow the meat

Kernels Of Truth

The simple mielie turns out to be the perfect gateway vegetable in Sam Woulidge’s attempts to get her son to try new things

Loyiso Mtoba

He cut his teeth at Bocca and Burrata in Cape Town and now he’s making a name for himself at Bryanston’s buzzing Gemelli Pantry – and online – with his gorgeous blog, Loyiso and Spoon. From deep-fried bagels with mango sorbet to pig’s-head tortellini, this is one creative young chef

Michelin Man

SA’s first chef to receive a Michelin star is never idle. Jan-Hendrik van der Westhuizen’s latest project? A full-colour journal, cataloguing what goes on in his mind, and in his kitchen

Vanie Padayachee

While she never quite found her sea legs (long story), this mistress of spices did end up fulfilling her dream of becoming a travelling chef. But for now, she’s quite happy putting down roots in Franschhoek.

My Kitchen Family

Ever wondered what the staffat award-winning restaurants eat before they start cooking your dinner? Former chef turned photographer, Claire Gunn, knows. She took her camera backstage to document the ‘family’ meal, whch can forge deep connections in a kitchen team.

A Feast For The Senses

The recent launch of The Trenery Guild in Sandton saw Soweto-born international chef Wandile Mabaso create a unique food-and-wine experience to celebrate the talent of local artists and artisans.

The Coast With The Most

Take a road trip through the Algarve, exploring secluded beaches and picture-postcard villages, eating at traditional taverns and visiting local markets, and you’ll discover why Portugal is one of Europe’s most affordable destinations right now.

...Melons

Scooped out of the half-shell, straight from the fridge, they’re the summer breakfast of champions. And they’re not half bad blitzed into ice lollies, cosied up to crunchy tempura prawns or sliced with Serrano ham, either

Pass The Mustard

Its nose-clearing pepperiness is a great foil for rich meat (we’re looking at you, Christmas gammon!), it adds zing to dressings and its emulsifying powers create perfectly velvety mayonnaise every time. Let’s hear it for the big yellow!

Where To Eat In Durbs

Whether it’s a chilled Sunday breakfast at the trendy Station Drive Precinct or finger-licking streetfood on the Golden Mile, these are the six Durban Central hotspots you have to visit these holidays

The Umami Hunter

Can you tell your porcinis from your pine rings? If not, stay out of the woods. Alternatively, enlist the help of passionate forager Justin Williams, who keeps local chefs supplied with wild mushrooms and took the TASTE team on “the silent hunt”

Desert Dining

Eat your heart out, Ottolenghi. On top of dramatic deserts and ancient sites, Jordan also boasts culinary traditions influenced by North Africa, the Middle East, Persia and the Med. So you can feast on everything from cheese-stuffed pastries to subterranean stews.

The Savoury Route

The world’s best bartenders are giving sugary, fruity cocktails a break and shaking up veggie juices, herbs, vinegars and broths instead. And garnishes are following suit. Bacon swizzle stick, anyone?

Alicia Wilkinson

They might not agree on everything (like which scales are best) but the Silwood School of Cookery principal and her daughter Carianne make as formidable a team as Carianne did with her late mom, Lesley Faul.

10 Reasons To Love Tapas

The Spanish are said to have invented tapas (“lids”) so the locals could keep flies out of their drinks – while also cutting down on drunken bar brawls – but these days they’re a genre all of their own. And thanks to some ingenious local chefs, the plates may be small but they’re big on flavour and creativity. You may even need a siesta afterwards

Sydney Side Up

There’s a lot more down under than Matt and George, but how to choose? Next time you’re visiting the ex-pats, try these highlights – from American superstar chef David Chang’s outpost and a hole-in-the-wall bakery in the  ’burbs, to surfside dining and inspired Asian fare. You won’t starve.

5 Minutes With Jan-hendrik Van Der Westhuizen

It was go, go, go for SA’s own Michelin man when he was recently in Cape Town for the Good Food & Wine Show. That’s why TASTE was stoked to tag along to the Olive Branch Deli where he stocked up on homegrown goodies for Restaurant JAN.

Bibim- Bopping

Ordering bibimbap at Korean restaurant Soju is a revelation. A piping-hot, custom-made stone bowl, filled to the brim, arrives at your table, just waiting for you to get to the best bit. Spoiler alert: it’s at the bottom.

Pumpkin Patch

A little sugar and a dash of cinnamon can keep a small boy busy in the kitchen,and turn pumpkin into one of his favourite foods.