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

It takes a kitchen to raise a cook

Woolworths TASTE

What's for supper? • The answer to this age-old question is easy to find – sign up to the weekly TASTE newsletter to get easy recipes sent directly to your inbox

EASY EATS • Now in season: all the squash, loads of mushrooms, a bounty of apples and the first citrus. Make the most of your autumn haul with Hannah Lewry's easy dinners – good for a midweek family supper (creamy one-pot chicken), or for batch-cooking ahead for curry night (tasty beef rendang)

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

NEW RESTAURANTS Made to order • Cooking with fire, Mediterranean-inspired fare and dishes made using homegrown produce on the KZN South Coast are on the menus of our must-visit restaurants around the country

NEW ENTRY Sweet baby cakes • Woolies’ new individual mini teacakes put the “I” in high tea. But since they come in a pack of four, you won't mind sharing

FOOD NERD TO FOLLOW Dale Gray • You could say that food writer Dale Gray, who has 211 000 Instagram followers, is a real “Southern” girl. Her cookbook, South of Somewhere: Recipes and Stories from my Life in South Africa, South Korea and the American South, will have you poring over the vibrant dishes from her nomadic experiences

The Taste case • Cool weather doesn't have to mean switching to red wine, says sommelier Joseph Dhafana. Follow his lead and select the right whites (not too chilled!) to suit cosy nights and comfort food

HAPPY HOUR Jam session • Looking to add a dollop of flavour (and colour) to your sundowner? Jeanne Calitz suggests reaching for a jam jar

ISLAND IN THE SUN • Yes, you could drive around the perimeter of Reunion in four hours, but why would you want to? Plan a (visa-free!) trip and take your time to meet the friendly locals, discover Creole cuisine, and shop for excellent vanilla, rum and coffee

Soup power • The clever addition of an unexpected ingredient gives Sam Woulidge a pot of proteinrich tomato soup that she can finally obsess over for the first time in her life

Wild at heart • Book a workshop and cooking class with foraging expert Roushanna Gray to discover the wild foods of the land and ocean. You'll leave Veld and Sea well fed, with new recipes and fresh curiosity about the edible landscape around you

PLAT DU JOUR • You may not be headed to Paris for the Olympics, but turn your next dinner party (or family meal) into a French trip with Abigail Donnelly's bistro classics – from rillettes and roast chicken to boeuf bourguignon with a cheese mash to rival Joël Robuchon's. Bon voyage!

Dark arts • How do you like your coffee? If you‘re Herman Lensing it might be in a boozy dessert, an old-school cake or as a deeply flavoured syrup to pour over a panna cotta with the perfect wobble

SAUCE CODE • “Waste not” is Khanya Mzongwana's mantra, so when she's left with extra produce (and lots of peels), naturally she invents her own condiments. Fiery, tangy, sweet – they're the best way to add zing to salads, stews, sarms –...