HEIRLOOM TOMATO CARPACCIO
Serves 2 to 4
EASY
Preparation: 5 minutes
heirloom tomatoes 600 g, sliced
Parma ham 70 g
burrata or buffalo mozzarella
240 g, torn basil 30 g
anchovies 40 g, chopped
capers 40 g, chopped
parsley 20 g, chopped
chillies 2, chopped
olive oil 3 T
lemon 1, zested and juiced
Place the tomatoes, Parma ham, mozzarella and basil leaves on a serving platter. Combine the anchovies, capers, parsley, chillies, olive oil and lemon juice and drizzle over the salad.
CARB-CONSCIOUS, HEALTH-CONSCIOUS WINE: Mulderbosch Cabernet Sauvignon Rosé 2019
POTATO FLATBREAD
Serves 4
EASY
GREAT VALUE
Preparation: 30 minutes
Cooking: 20 minutes
self-raising flour 240 g
Woolworths plain double-cream yoghurt 1 cup
Woolworths baby Mediterranean potatoes 400 g, thinly sliced
olive oil 3 T
garlic 1 clove, crushed
mascarpone 250 g
pecorino 40 g, finely grated
anchovy fillets 6,
finely chopped lemons 2, zested
cream 1 T
sea salt and freshly ground black pepper, to taste
sage leaves 7, fried
green chilli 1, finely chopped
Italian parsley 15 g, finely chopped
This story is from the April 2020 edition of Woolworths TASTE.
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 April 2020 edition of Woolworths TASTE.
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.
