Recipes from top chefs writing for Woolworths Taste magazine

daily dish
in season
hot topic
the team loves

Tuesday Garlic-butter roast chicken with guava pickle

S M T W T F S

Recipe Gourmet hot dog with red onion, chilli and coriander salsa

1 2 3 4 5 6 7

Topic Chef Monche shows us how to cook rice perfectly

1 2 3 4 5 6 7

Product Pack a picnic with Woolies wooden cutlery

1 2 3 4 5 6 7

Raw food revolution
The raw food movement has been around for quite some time but it’s a lifestyle diet that shows no signs of losing momentum. In fact, the number of devotees is growing by the day and not all of them live in trees or attend shamanic movement workshops on a regular basis.

... more

Use your grater correctly
The box grater is a kitchen classic too often taken for granted. There are, after all, four sides to the story. Here's how to get the most out of it, and which sides do
... more

Klein Welmoed: Stellenbosch's happy surprise
Harry Phillips spent a night at Klein Welmoed luxury guest house in Stellebosch. Here's how it went down.
... more

My life uncorked: Tammy Jeftha
The grape doesn’t fall far from the vine in the case of Tammy Jeftha, who inherited her love of winemaking from her father
... more

June 2013

Our June issue brings light and warmth to an cold and dreary winter. If you've had a look at the cover, you'll see what we're talking about - simple comfort food shot in the fashionable dark lighting that really makes the food, only, shine.

Please note: In order to get the full TASTE experience we highly recommend you view this website in one of the latest browsers --> IE8 or IE9 | Firefox 3+ | Safari 3+ | Google Chrome

	It's time for a peri-peri sauce you’ll want to make in bucket-loads to store in the fridge to heat up on a whim.
	Laws are there for a reason. But some food laws don't make sense.
	Woolies has a fabulous selection of baby veg that are irresistibly cute and super healthy to boot.
	Chef Monche on the knives you should have in your kitchen and how look after them.

What to drink with steak and mushroom sauce

Filter results by:

Our chicken and green olive casserole is served with rosmarino and everything's done in 20 minutes!	A Portuguese (and SA) favourite: prego rolls. Get out the rump steak, the French loaf and whip up the sauce and tuck in.
Take a roll of Woolies puff pastry and a tin of jam and ... the next thing you know you've made strawberry jam tartlets!