Woolworths TASTE

Woolworths TASTE is a multi-award-winning magazine, with an annual frequency of 11 issues, which is produced by New Media Publishing as a flagship brand for South African retailer, Woolworths. Innovative in design and content, it presents more than 50 delicious recipes in each issue in an exquisitely photographed yet accessible way, showcasing the variety of top-quality food products offered by Woolworths alongside the abundant creativity within the South African food industry. Woolworths TASTE consistently offers credible, easy-to-use dining-in solutions and creative entertaining ideas, and also shares new developments in the culinary world, keeping readers informed about food trends and personalities. For more visit taste.co.za

Fish, eggs and lamb

Woolworths TASTE

You've got mail! • Need a break from the daily grind? Sign up to the TASTE newsletter for some weekly flavour, and stand a chance to win with Le Creuset

WIN! • One lucky TASTE reader will win a dream safari getaway for a family of four at Last Word Madikwe worth R60 000

ONE fine DAY • Take Easter outside with Abigail Donnelly's ideas for a lunch with lazy afternoon possibilities. There will be sharing plates, lamb (three ways!), crispy potatoes, creamy dressings over fresh greens and a whimsical twist on her famous pavlova

Off the Menu • EAT THIS, DRINK THAT, BUY THESE. RIGHT NOW.

HOT (AND CHEESY) RIGHT NOW On our radar • Argentina's answer to toasted cheese, this season's must-have Champagne accessory, 50s cooking show inspo and Japanese brick toast? Consider our interest piqued

HOP TO IT • Channel some of the kids'post egg-hunt energy into one of Woolies’ new DIY Easter food kits or games

EVERYTHING YOU NEED TO KNOW ABOUT Avocados • After its rebrand as millennial toast-topper (at its peak, more than 3 million shots were uploaded to Insta every day) there's been no stopping the trajectory of the alligator pear

NEW ENTRY Room for squares • Eid celebration platters are levelling up this year thanks to Woolies’ new burfi bites. Product developer Caryn Albers reveals what went into creating them

FOOD NERD TO FOLLOW Onezwa Mbola • Excuse us while we live vicariously through the marine navigator turned content creator as she cooks exclusively with ingredients she grows, raises and forages in the Wild Coast village of Willowvale

ANATOMY OF A DESSERT King crone • The Franken-baby of the croissant and retro-fabulous soft serve ice cream, Pantry's limited-edition ice crones drop every Friday – and Joburgers can't seem to get enough

THE TEAM LOVES It's good, ja? • A few of our favourite things? Schnitzel with noodles – courtesy of Woolies’ new fresh spätzle, the lesser known yet equally versatile German egg pasta we can't get enough of

STEP BY STEP We're rollin’ • This Pesach, Ooh La La Confectionery's queen of calissons, Karen Schneid, is flipping the script with a flourless Japanese-inspired roll cake filled with strawberry mousse

80 words on… • THE EASTER EGG MUDSLIDE Think of it as a short-and-sweet spiked milkshake – and better than a Don Pedro – says Jeanne Calitz

WINNING NUTS!

WINE MAKE the right choice!

Happy HOUR You're welcome • Planning a long-weekend party? Jeanne Calitz recommends you kick back and kick off with a sparkling welcome drink (which can be low-alc if you prefer)

The Taste case • Six easy-drinking wines for under R550? Entirely possible with Pearl OliverMbumba's case, hand-picked for laid-back weekend entertaining

On the flip side • Pancakes are her first love, especially when it rains, but when the craving strikes – along with Easter showers – Sam Woulidge turns to fast flapjacks

Fast forward • Giving up chocolate for Lent was a childhood...