Woolworths TASTE - May 2019
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May 2019 issue Digital Access. - Magazine Details
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Magazine Description
In this issue
EASY AS PIE Where the heart is: the home-made issue
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Michelin possible
TASTE food director Abigail Donnelly loves a secret mission, especially when it involves a trip to France to interview a top chef - and eating her fill of pissaladière and gelato
Bred in the bone
The smell of simmering bone broth always takes Mogau Seshoene back to winter school holidays, spent with her grandparents and cousins in rural Limpopo
"WE LEAVE NO ONE BEHIND"
Woolies' head office isn't just a nerve centre where many of the innovative products you find on shelf are created. It's also where culinary innovation manager Scott Parker and team are running a feeding scheme and training next-gen chefs
Tutto in famiglia
Owned by a family obsessed with quality food, Lello's in Cape Town is the kind of neighbourhood deli you'll wish you had around the corner in your neck of the woods
GET THE JUICE
Add a ray of sunshine to your winter bakes and savoury dishes with seasonal citrus in recipes such as Hannah Lewry's "impossible" flan cake, chargrilled pork with a zingy noodle salad, and poached fish with caramelised ClemenGolds
THE NGUNI REVOLUTIONARY
At her Cape Town restaurant, Emazulwini, Mmabatho Molefe is changing the way the world views Nguni food. Try her homecooked winter favourites and see for yourself
Buon appetito!
Inspired by her travels, Abigail Donnelly's collection of regional classics - with a few clever twists will inspire you to bring Italy to your table this winter
SWEET DREAMS ARE MADE OF THIS
"A humble but fancy AF artisanal dessert studio" is how Pretoria's Stephanie Ceronio describes her Jack Rabbit Chocolate Studio, and there's no better way to define the space where she conjures up her award-winning creations
The pasta boy
Inspired by Italian holidays with her young son, Sam Woulidge dishes up a Saffa-Italian crossover for your weekly dinner roster
SPOTLIGHT ON Les Créatifs
Chef Wandile Mabaso of Les Créatifs in Johannesburg is putting his classical French training to work on plates honed by a baptism of fire in New York and Paris
