For pure and simple seafood: THE SEAFOOD BAR
Appropriately owned and run by fishmonger family De Visscher, The Seafood Bar runs the gamut of ocean delights. The likes of king crab and lobster may be beyond the reach of most travelling on the rand, but a cold seafood board, classic mussels with garlic and white wine, or Dutch shrimp croquettes will go down well with a glass of wine (affordable French, Italian and Portuguese varieties are on offer). And don’t forget the oyster menu – a mixed selection from Zeeland, France and Ireland is any crustacean lover’s dream. Van Baerlestraat 5, theseafoodbar.com
2 For kicks: MELLY’S STROOPWAFELS
Sure, everyone knows how delicious, sweet and sticky Dutch stroopwafels are. But biting into a giant fresh-from-the-griddle waffle, oozing with cinnamon-infused caramel takes it to a whole new level. Take yours dipped in Callebaut chocolate (white, milk or dark) and topped with anything from mini marshmallows and candies, to roast nuts and chocolate shavings … you might have to return for round two. Nieuwezijds Voorburg Wal 141, mellysstroopwafels.nl
3 For kitchenalia: DILLE & KAMILLE
The only problem with this homeware store is figuring out how you’ll get your purchases home. Muted herbaceous colours greet you with row upon row of meticulously organised kitchenware and home accessories. Stock up on drop (salty liquorice), speculaas spices, teas and cinnamon stick bonbons for gifts, and spoil yourself with beautiful wooden kitchen tools. The linen, with its simple botanical patterning, is particularly covetable. (Korte) Nieuwendijk 16–18, dille-kamille.nl
4 For proper pancakes: PANCAKES AMSTERDAM
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 8,500+ 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 8,500+ 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.
