In this issue

EASY EASTER: THE LAZY LONG-WEEKEND GUIDE

Top Of The Chocs

Easter is all about chocolate and Abigail Donnelly has brought the baked goods. Take your pick from a chocolate malva pudding served in Easter eggs (because we like to be extra), a striped Swiss roll cake that’ll get you all the brownie points, and a gooey chocolate meringue tart

7 mins

3 Ways With Angus Steak

What’s the deal with Angus beef? The secret’s in the marbling, which makes for extra flavour and tenderness. Try one of these three showstopping recipes to make the most of your steak

2 mins

Best of Jozi

You really don’t have to live near the winelands to enjoy a premium wine experience, says Steve Steinfeld of The Joburg Foodie. Here’s his lowdown on the greatest wine bars in his home town

3 mins

Dutch Courage

Think you have what it takes to work your way through the best of Amsterdam’s bars and lo-fieateries? Put on your walking shoes, fire up Google Maps and give it your best shot

4 mins

The Truffle Hunter

She’ll happily confess to having eaten vast quantities of chocolate in her life, but it was while making truffles with her son that Sam Woulidge finally found The One

4 mins

MIXED BAG

Remember those roasting bags your mom once used? She was onto something. Use them to make the easiest, juiciest long-weekend roast chicken, curried lamb shoulder, lazy risotto (yes!) and meatballs. Bonus: much less washing up

6 mins

WHAT'S THE CATCH?

Streeeeetch the last days of summer by serving Phillippa Cheifitz’s seafood classics all weekend long: on röstis for brunch, in pâté for picnics, stuffed

7 mins

What Would Prue Do?

Another veg cookbook by a celeb chef? Well, why not? SA ex-pat chef, Great British Bake-off judge and author, Prue Leith, jumps onto the plant-based bandwagon with the help of her vegetarian niece, chef Peta. And now you have a fabulous tart, ingenious braai side and a picnic crowd-pleaser to add to your weekend menu

6 mins

The In-Betweeners

Looking for something to fill the gap, or just a bit on the side? A wedge of crunchy lettuce drenched in Gorgonzola dressing, the cheesiest-ever cauliflower cheese or a batch of salt-baked potatoes should fit right in

5 mins

Memory Serves

Taiwanese fried chicken, fresh alikreukel on the braai, falooda ice lollies … Six food nerds recall the dishes that defined their childhood holidays and weekends with family

6 mins

Read all stories from Woolworths TASTE

Woolworths TASTE Magazine Description:

TASTE is a multi-platform food brand – at the heart of which is an award-winning magazine with an annual frequency of 11 issues – produced by New Media Publishing for South African retailer, Woolworths.

Innovative in design and content, TASTE presents delicious recipes in a beautiful yet accessible way. For the past 13 years, it has partnered with Woolworths to build brand loyalty by educating customers about quality food and sustainable business practices, and introducing them to food personalities and trends to help them cook with confidence.

Other platforms include Facebook (WWTaste) , Twitter (@WWTaste) and Instagram (@WWTaste), and the brand connects weekly with a highly engaged base of online users through a digital newsletter.

The TASTE team