Woolworths TASTE

THERE'S A FEELING I GET FROM LOOKING AT OLD COOKBOOKS – the ones with smears and spills and loose pages that I learned to cook from. The Greek-style lamb with tzatziki from the Reader's Digest South African Cookbook is a portal back to my digs in Woodstock, as is Ina Paarman's butternut soup and Phillippa Cheifitz's yellowtail with two sauces from her first cookbook. This was before anyone, except Keith Floyd, had made a TV show about cooking. It was before YouTube and it was before TASTE. This was when I studied the recipes in Fairlady and Femina, and in pilfered copies of British Marie Claire where the dishes were created by an Australian named Donna Hay. Then my best friend introduced me to the River Café cookbooks and I saw an…

What's happening online? @WWTaste WHY EVERY HOME COOK NEEDS A CAST-IRON PAN Here's why this is about to become your most-used pan: Cast-iron pans get extremely hot and retain heat very well. This means that they don't cool down too much when you add food to them, so you'll get beautifully seared steaks and perfect burgers. Maillard reaction, anyone? This high heat also means you'll get a better crust on baked goods such as flapjacks, pies and breads. When properly seasoned, they offer a nonstick surface without any chemical additives. Cast-iron pans can go from stovetop to oven, or even braai or campfire. Contrary to popular belief, you can cook acidic sauces in them – provided they're fairly quick. Unlike most pans, they actually get better with age. They're very difficult to ruin! At the worst, they might just need…

What's happening online? @WWTaste While working on this issue, we've also been cooking up a new-look website! (We never rest.) Head to taste.co.za to see our shiny new site, where you'll find our archive of recipes, dating back to 2003, only much easier to search. Browse by ingredient, dish or occasion, save your favourites to your personal collection for next week's meal plan/dinner party and join the TASTE community by rating and reviewing your choices. Bonus: get the recipe for this pistachio cream pie by Bianca Strydom PHOTOGRAPH JAN RAS RECIPE AND PRODUCTION BIANCA STRYDOM FOOD ASSISTANT RAYMAND BUITENDAG…

“I grew up eating – and helping my ma and ouma prepare – a variety of mince dishes. They are still some of my happiest childhood memories” – Clem Pedro FRIKKADELS WITH BUTTERY MASH AND SMOOR “Whenever my mom made this recipe, it was a community event. Neighbours would arrive with their Tupperware, my dad would deliver to others, and I had to perform a balancing act on my bicycle, carrying multiple dishes at once to people who lived nearby.” Serves 6 A LITTLE EFFORT GREAT VALUE Preparation: 40 minutes Cooking: 1 hour 15 minutes For the buttery mash: Woolworths Everyday large potatoes 2 kg salt, to taste cream 1 cup butter 125 g For the tomato smoor: canola oil 4 T large onions 2, halved and thinly sliced bay leaves 4 sea salt and freshly ground black pepper, to taste…

SCARLET FEVER We're seeing rhubarb on menus and pâtisserie counters everywhere, and not just the way your gran used to serve it. Think rhubarb panna cotta slices, flans served with stewed rhubarb, rhubarb-flavoured cocktails, spicy rhubarb chutneys, and tarts like this rhubarb-and-custard creation (find the recipe at taste.co.za). It may be part of the current fancy for nostalgic desserts, but we're hoping it's here to stay. Turn the page for more food and restaurant trends we've spotted recently. PHOTOGRAPH JAN RAS PRODUCTION BIANCA STRYDOM FOOD ASSISTANT RAYMAND BUITENDAG…

THERE'S A FEELING I GET FROM LOOKING AT OLD COOKBOOKS – the ones with smears and spills and loose pages that I learned to cook from. The Greek-style lamb with tzatziki from the Reader's Digest South African Cookbook is a portal back to my digs in Woodstock, as is Ina Paarman's butternut soup and Phillippa Cheifitz's yellowtail with two sauces from her first cookbook. This was before anyone, except Keith Floyd, had made a TV show about cooking. It was before YouTube and it was before TASTE. This was when I studied the recipes in Fairlady and Femina, and in pilfered copies of British Marie Claire where the dishes were created by an Australian named Donna Hay. Then my best friend introduced me to the River Café cookbooks and I saw…