Tabla de contenidos para November/December 2021 en Woolworths TASTE

SOME OF MY FONDEST CHRISTMAS MEMORIES are of the themed shop-window displays my mother used to create for my parents’ interiors business when I was a child. “ There must always be gammon, gravy, roast potatoes and Jamie Oliver ” The mall always awarded a prize for the best window and my mom won it several times. One year, the theme was the 12 Days of Christmas and I remember how she stayed up into the night illustrating each day’s gifts with cut-outs of hens and swans and dancing ladies. Then she had a large cut-out tree made, complete with partridge, and hung 12 golden pears from its branches. A sign in the window said that if a child passed the shop and happened to see a pear “fall” off…

PEAR, RICOTTA AND SAFFRON SABLÉ “Freeze the pastry and defrost overnight in the fridge when you’re ready to bake. If you like, use readymade puff pastry.” Serves 6 EASY GREAT VALUE Preparation: 20 minutes, plus 30 minutes’ chilling time Baking: 25 minutes For the sablé: free-range egg yolk 1 saffron ½ t cake flour 150 g cold butter 75 g, diced icing sugar 50 g ground cardamom 1 t Woolworths Ayrshire ricotta 250 g pears 4, very thinly sliced maple syrup 3 T 1 Preheat the oven to 180°C. To make the sablé, mix the egg yolk with the saffron and set aside. 2 Place the flour and butter in a bowl and rub in the butter using your fingertips. Add the icing sugar and cardamom and mix through. 3…

CHRISTMAS FAIRY-CAKE BISCUITS “Inspired by Abigail’s pretty fairy cookies from TASTE’s last Christmas issue, these are easy (and fun) to make as gifts or holiday treats.” – Bianca Strydom butter 280 g, chilled and cubed icing sugar 300 g free-range eggs 5, separated vanilla paste 2 T flour 400 g salt 1 t Woolworths rainbow soft-centred pearls, for rolling white chocolate 100 g, melted 1 Preheat the oven to 180°C. Using an electric mixer at a medium-high speed, cream the butter and icing sugar until light and fluffy. Add the egg yolks and vanilla paste and mix until combined. Fold in the flour and salt, then mix until a dough forms. 2 Roll the dough into a log about 5 cm thick, then place in the freezer for 15–20 minutes.…

MAKE-IT-YOURSELF Chilli oil Makes 1 cup Preparation: 5 minutes Cooking: 30 minutes Heat 1 cup canola oil over a medium heat, then add 6 finely chopped red chillies, 1 t chilli powder, 1 T dried, smoked chilli flakes and 1 T Woolworths chipotles in adobo, drained and patted dry. Allow the chilli oil to infuse for 30 minutes. Strain and store in the fridge for up to two months. MAKE-IT-YOURSELF Miso-caramel sauce Makes 1 cup Preparation: 10 minutes Cooking: 15 minutes Heat 250 g sugar in a pan over a medium heat until all the sugar has melted. Cook until caramel in colour. While it's cooking, heat ½ cup cream to scalding point. Pour the warm cream into the sugar, whisking vigorously, until smooth. Take the caramel off the heat…

Celebrate summer with Graham Beck, where cellarmaster Pieter Ferreira, a.k.a. “Mr Bubbles”, has cemented Graham Beck as one of the world’s premium Cap Classique producers. One lucky winner will receive 24 bottles of Cap Classique from this award-winning producer, including six bottles of Graham Beck Pinot Noir Rosé, six bottles of Brut Rosé, six bottles of Brut NV and six bottles of Bliss Nectar NV. To stand a chance to win, visit taste.co.za.…

1 Graham Beck Brut Blanc De Blancs This elegant Cap Classique, produced from 100% Chardonnay grapes, shows rich, creamy aromas on the nose, with hints of lime. It also has a well-integrated palate of tangerines and brioche, and a yeasty mousse adds to its complexity. I recommend it with grilled yellowtail with herb butter and veg. R299.99 2 Luxury Astoria Prosecco DOC Gold Made using Chardonnay and Glera grapes, this Italian sparkling wine greets you with floral notes and candied orange and lime on the nose. Expect streams of fine bubbles in the glass and a fresh, elegant finish. It’s a Woolies exclusive that should be your go-to festive-season apéritif. R189.99 3 House of BNG MCC Nectar Rosé Celebrity Bonang Matheba and Cape winemaster Jeff Grier of Villiera crafted this…

Mama Dorah, as she was affectionately called by all her “industry daughters and sons”, was a South African treasure and celebrated culinary legend. She passed away early this year after a short illness. Many of us would probably never have ventured into the food industry if she hadn’t paved the way for us to see ourselves in such spaces. She inspired an entire generation of black and women chefs, many of whom have come to know cooking and food media as a viable career choice through watching and following hers. I vividly remember my 12-year-old self, on the floor, scissors in hand, tasked with cutting Dorah Sitole’s recipes out of a monthly magazine – where she was food editor – to stick into my mom’s notebook that had become her…

STARTERS • Make the dressing for the beef tartare a day in advance and keep in a sealed jar in the fridge. • Smoke the trout and prepare the vegetables for the salad – keep in the fridge covered with a clean, damp cloth. • Poach the chicken for the crystal rolls and make the dressing. Prepare the fillings and keep in the fridge. Assemble the crystal rolls a few hours before serving. • Make the sausage rolls in advance (you could even freeze them if you are a super food nerd and start cooking a week ahead) and bake just before serving. Make the chutney up to a week in advance and keep in a jar in the fridge. • Make the Bovril-and-biltong twists the day before, store in…

Gravy can be made using either a cornflour slurry or a roux of flour and fat. Both work equally well, so pick your thickener and get ready for a bicep workout! Cornflour mixed with a little water will thicken gravy quickly and shouldn’t form lumps. Take care not to add too much as you don’t want a jelly-like gravy. A roux is made by cooking flour in fat (usually the pan juices from roasting meat) until it’s browned and nutty, then adding water (for the best flavour, use stock or cooking liquid from poaching meat, as we did) and cooking until thickened. This usually results in a richer, opaque gravy.…

There’s no such thing as an ordinary meal for the Smith-Saban family. It will always be an event – an opportunity to get together for a feast. “We are a family-oriented community and see each other at least once a week, no matter what,” says Sababa founder and owner Tal Smith, “and in Jewish culture, our gatherings are mostly centred around food.” And anyone who has ever visited her popular Mother City deli will know that her food isn’t ordinary either. It’s a true celebration of her cultural heritage. Tal’s large family is Sephardic, with her parents Hava and Herzl Saban’s respective Libyan and Romanian origins inspiring a great deal of what she cooks. “The falafel is by far our most popular item on the menu,” she says. “The recipe…

During the pandemic, the onetime Naked Chef went back to his roots and spent a lot of time experimenting in the kitchen. The result is a collection of his family’s favourite low-fuss recipes, curated into menus and perfect for small groups (catering for 2–14). Think brunch, steak night and a festive celebration – with a bonus chapter on cocktails. “I really want you to feel like you’re in safe hands on the food front as you welcome people back into your home,” says Jamie. Coming from someone with 24 best-selling cookbooks to his name, you couldn’t be in safer hands in the kitchen. Find Together: Memorable Meals, Made Easy (Penguin Random House, R445) at good bookstores and online. To stand a chance to win one of two copies, plus an…

SERVING SUGGESTION Place 70 g sliced red onion petals in a bowl and pour over the juice of 1 lemon. Allow to gently pickle. Arrange 1/2 sliced baby watermelon, 2 shaved celery sticks, 1 peeled and thinly sliced Mediterranean cucumber, 3 sprigs mint and 1 thinly sliced green chilli on a platter. Top with TUNO™ and drizzle over Woolworths’ coriander-and-lime salad dressing.…

Wesley and his wife Juliet have not only been familiar faces in the industry, but have also been instrumental in helping to establish it. Wesley was one of the driving forces behind the growth of The Test Kitchen group, having run the pass as head chef before moving on to open The Pot Luck Club and then The Shortmarket Club. Juliet, prior to her four years as a product developer for Woolworths, cut her teeth alongside Franck Dangereux at The Food Barn. “REGULARS OF CAPE TOWN’S DINING SCENE WILL BE FAMILIAR WITH THE NAME RANDLES.” In 2018, Wes and Juliet’s separate careers converged when they joined forces to open The Shortmarket Club’s baby sister, The Commissary. And soon after, in May 2019, they welcomed their baby boy, Jack. It was…

READ IT ON INSTAGRAM If you’ve missed them (seriously, PPL?) look out for our Friday food fights on Instagram Stories on … er, Fridays. Food is nothing if not polarising. Check out these big feelings on chips … WBU? THE PRIZE Kick-start your longevity by taking a daily collagen supplement. Be Bright’s premium hydrolysed collagen powder is 100% pure and highly bio available, which means your body absorbs it quickly. Be Bright’s collagen will feed your body with amino acids to stabilise, strengthen and improve collagen structures. Benefits include smoothing out wrinkles, restoring skin's collagen density and moisture, strengthening bones and joints, nails and hair, and supporting gut health. Add a heaped tablespoonful to tea or coffee or add to smoothies or juices. bebright.co.za FROM FACEBOOK: We asked what your…

Puttin’ on the spritz Hard seltzers – flavoured carbonated water with a kick – are all the rage. Here’s why. Sprix Hard Rooibos It may be caffeine-free, but this rooibos has a kick! It was while working in the US that Megan Swart came up with the concept for an alcoholic rooibos seltzer. The market for both seltzers and rooibos is exploding there. On her return, she founded the company with her father, Corius Swart, producing cold-brewed rooibos in a variety of delicious flavours. “I recommend drinking it in a tall, thin glass with lots of ice”, says Megan. @sprikbev Southfields Hard Seltzer “The explosion of the hard seltzer category internationally is impossible to ignore,” says Rob McCulloch of Southfields. “People want to have fun, but they do care about…

“I’ll probably be enjoying it by the mugful! Failing that, on thick slices of panettone, pan-toasted in butter, with roast strawberries for dessert, or breakfast!” – Hannah Lewry “In a boozy trifle, of course!” – Lynda Ingham-Brown “It’s gonna be straight onto hot Woolies malva pudding for me!” – Kelly Cloete “I’ll definitely have mine with mince pies on the side, and a dollop of double-thick whipped cream, for good measure!” – Yvette Samaai “I might just pour myself a glass of this instead of Amarula!” – Alistair Fester “I’m thinking, a boozy banoffee trifle situation for Christmas Day? I just see layers of sponge cake, whipped cream, caramel, bananas and this dreamy custard…” – Jeanne Calitz “I plan on stirring through bits of leftover mince pie, Christmas pudding or…

This is an ode to the charm of the home-made gift. I’m not talking about the dreaded three Ps: pot-pourri, papier-mâché or wonky pottery. I’m talking about glorious liquid receptacles for summer’s fruit bounty: the fruit cordial and its wilder cousin, the fruit liqueur. I’m talking sugar, spice and all things spiked. There’s much to be said for gifting a home-made beverage and summer fruit, at its peak, is crying out to being steeped in sugar syrup or alcohol. Say hello to juicy watermelon, sun-warmed stone fruit and all the berries. The world is your orchard. Plus, cordials and liqueurs are festive by nature. They’re bright, beautiful, and not at all serious – perfect for the silly season. Rarely will you need more than four ingredients. For cordial: water, sugar,…

APÉRITIF “Expressive, lively, not too mature, good acidity. It sounds like I just described a sexy Blanc de Blancs!” says Elunda Basson from Steenberg. Le Lude’s Francois Joubert votes for “a fresh, fruit-driven bubbly – the Le Lude Brut Rosé NV at Woolies is perfect.” ROAST LUNCH “One of my top pairings is the Graham Beck Pinot Noir 2017 with a hearty roast or braai. I suggest you remove bubbly from the ‘only-forcelebratory-toasts’ wine category and start to think of it as a food-friendly drink!” says Pieter Ferreira of Graham Beck. SEAFOOD Crayfish and the Woolworths Signature Cap Classique gets Jeff Grier of Villiera’s vote. The Steenberg 1682 Chardonnay Cap Classique with a delicious fresh sushi platter and a view of the beach is Elunda Basson’s top choice, while Francois…

We’ve got your Christmas shopping (and wishlist) all wrapped up, with the perfect gift for everyone from food nerds to gadget geeks, and a big surprise on p 66. Just make sure Santa reads this issue… THE ENTERTAINER Know a wine aficionado or budding mixologist who loves to throw a party? You can’t go wrong with a bottle of something special and a few classy accessories THE SELF-CARER For those who love to be pampered, choose from these sweet treats, calming teas, relaxing bath products and luxurious skin care. Because they’re worth it THE FOOD NERD Serious cooks and gadget geeks will love this selection of shiny, happy toys. Gift them with the finest cooking tools, and you’ll be the flavour of the month. THE HORTICULTURIST Plant parents will be…

I took a deep breath and rang the doorbell. I was 17 and meeting Caroline’s parents for the first time. Caroline was a friend I was hoping would become a girlfriend. I think the feeling was mutual because she’d invited me to a family meal. As I heard heavy footsteps pounding their way to the door, I realised I’d broken the first rule of meeting the parents: I’d arrived empty-handed. Caroline’s father opened the door, glared at me, squeezed my clammy hand, and escorted me to the table where Caroline, her mother and an assortment of relatives were seated. I have a large family and our meals are filled with laughter, friends, food and that invisible force that binds us all together – family folklore: traditions, in-jokes, nicknames, quirky stories,…

STICKY GAMMON WITH CHAMPAGNE-POACHED PEACH GLAZE Serves 8 EASY GREAT VALUE Preparation: 1 hour Cooking: 2½ hours small brown onions 4–6, halved celery 2 sticks, chopped carrots 2, chopped bay leaves 6 whole peppercorns 1 T Woolworths Ready to Cook traditional bone-in beechwood-smoked gammon 4 kg (bake for 30 minutes per kg) water 11/2 litres For the Champagne-poached peach glaze: Woolworths MCC 21/2 cups Woolworths cranberry jelly 1 x 155 g jar light brown sugar 100 g bay leaves 3 lemon, 1/2 juiced ripe peaches 6, halved 1 Preheat the oven to 160°C. To make the gammon, place the onions, celery, carrots, bay leaves and peppercorns in a deep roasting pan. Place the gammon on top and add enough water to come three-quarters up the inside of the pan. Cover…

CHICKEN, GAMMON AND MUSHROOM PIE WITH SPROUT SALAD “We never have enough gammon left over in our house, so adding chicken is a great way to stretch it. This pie can be made and eaten on Boxing Day or kept in the fridge for a couple of days so you have dinner ready for that evening when you just don’t feel like cooking.” Serves 4 to 6 EASY Preparation: 30 minutes Cooking: 3 hours whole free-range chicken 1 brown onions 4 thyme 4 sprigs whole black peppercorns 10 carrots 2, roughly chopped celery 3 sticks, roughly chopped portobellini mushrooms 3 x 250 g punnets, sliced leftover gammon 250 g, cubed rosemary 5 sprigs, chopped garlic 3 cloves, chopped chicken stock 2 cups (from poaching the chicken cream 2 cups sea…

“THE WAYS IN WHICH WE LOOK AT AND INTERACT WITH FOOD HAVE SHIFTED DRAMATICALLY,  says Yotam Ottolenghi, talking about his latest book created, as it was, during a global pandemic. “People are looking for comfort over innovation; improvisation in place of strict recipes, and Shelf Love is less about being groundbreaking than about cooking things we recognise and like.” The first in a brand-new series to come out of the formidable Ottolenghi Test Kitchen, or OTK, as it’s affectionately known, Shelf Love feels like a clean break, a back-to-basics ode to “that shelf in the back of your pantry”. It strikes the perfect balance between inspiration and aspiration, helping you access comfort in ways that seem almost too simple to work, with ingredients you are likely to have already shopped…

SMOTHERED PORK CHOPS Serves 4 EASY GREAT VALUE Preparation: 10 minutes Cooking: 25 minutes olive oil 2 T pork chops 4 sea salt and freshly ground black pepper, to taste butter 1 T onion 1, chopped garlic 1 t minced sliced mushrooms 100 g fresh thyme a few sprigs chicken stock ½ cup cream ½ cup “ A time-saving weekday dinner” 1 Heat the oil in a large pan over a medium heat. Season the pork chops generously with salt and pepper. Fry for 3–5 minutes on each side. Remove from the pan and set aside. 2 Melt the butter in the same pan. Add the onion and garlic and fry until soft, 2–3 minutes. 3 Add the mushrooms and thyme and fry to soften, about 5 minutes. 4 Add…

Barefoot Bungalow Cape St Francis: The owners here are regulars at Nevermind, and their three-bedroomed home is available for booking via airbnb.co.za The Lighthouse: The jewel in the crown of St Francis Bay, the Lighthouse offers self-catering accommodation in the restored lighthouse keeper’s quarters. Each wing has its own bedroom, lounge, dining room, en suite and private courtyard. The small kitchen is fully kitted and stocked with produce from local artisans and Nevermind. sealpointlighthouse.com Fynboshoek: While not strictly in the St Francis area, Fynboshoek near Storms River is worth making a stop for either for lunch or to spend the night. Situated on a working farm, the restaurant is known for its all-cheese-themed menu and cosy cottages. fynboshoek.co.za…

Want to indulge this holiday season, without completely falling off the wagon? We asked certified wellness and nutrition coach Meg Lagerwey (@the_good_gut_guru) to come up with four sweet treats entirely devoid of refined sugar that will satisfy that craving with benefits on the side – think added protein, gut support or hidden veg. Head to taste.co.za to find the recipes. HEAD TO TASTE.CO.ZA  FOR THESE EXCLUSIVE RECIPES ALMOND BUTTER FUDGE Vegetarian, gluten-free, refined-sugar-free Featuring an oat-and-almond flour shortbread base, and an almond butter-based “fudge”, this makes a great snack. VEGAN SWEET POTATO CRUMPETS Vegan, refined-sugar-free These beauties rely on the natural sweetness of sweet potatoes (plus a little maple syrup). Serve with the nut butter of your choice. SALTED CARAMEL CHIA SEED PUDDING Vegan, gluten-free, sugar-free “I love…

The crunch factor: A layer of honeycomb pieces, made with local wild-blossom honey and crunchie cookies, is enveloped in an intense ganache made with dark couverture chocolate, milk couverture chocolate, local butter and cream. The sponge: Sandwiching a white choc mousse and cocoa ganache are two layers of moist dark chocolate Madeira sponge, made with free-range eggs and responsibly sourced cocoa. The chocolate: The shell is moulded from dark chocolate made with responsibly sourced cocoa. The dark chocolate mousse: A combination of dark couverture chocolate and milk couverture chocolate star in the velvety chocolate mousse that envelops the dessert’s layers of deliciousness. The white choc mousse: A layer of airy white choc mousse, made using fresh cream and white choc, contrasts with the milk and dark chocolate.…

IT’S A FACT The watermelon was originally domesticated on the African continent by the Egyptians, who first cultivated it 4 000 years ago. Flavour pairings Pickled In need of some cheeseboard inspo? Turn watermelon rind into a deliciously crunchy pickle. Remove the thin green skin using a veggie peeler, then chop the white rind and steep in a warm solution of red wine vinegar, water, sugar, salt and black peppercorns. Frozen Low on fro-yo? Blend watermelon and Woolies’ double-cream Ayrshire coconut yoghurt and freeze in ice-lolly moulds. Preserved Watermelon jam is a nifty way of using both the fruit and the rind, which contains naturally occurring pectin that helps the preserve to set. Toasted Treated right, watermelon seeds are snacking gold. Simply wash, allow to air dry, then toast in…

A golden anniversary Méthode Cap Classique (MCC) – sparkling wine made according to the traditional Champagne method – was pioneered at Simonsig in 1971 by the legendary Frans Malan. The very first Kaapse Vonkel was made using Chenin Blanc grapes and hit the shelves in 1973 at a mere R3 a bottle – the most expensive local wine on the market at the time. What’s next for SA’s premium bottle-fermented bubbles? For a start, it’s been rebranded. Start looking for Cap Classique (CC) on labels – MCC is being phased out in favour of the shorter name. To qualify as a CC, the wine has to spend 12 months rather than the previous nine months on the lees, meaning creamier, more full-bodied bubbly in your glass. So classy. Bubbles by…

Mogau’s oxtail-and-bean stew + Cabernet Sauvignon “This hearty dish (p 158) requires a medium- to full-bodied Cab and the Woolworths Thelema Signature Cabernet Sauvignon (R179.99), with its toasty flavours and smokiness, is a great match. Sage, blackcurrant, eucalyptus, cedarwood and a subtle tannin structure make it an exceptionally food-friendly wine. The chilli and ginger in Mogau’s recipe work well with the cedar and dark fruit in the wine. The dish also has great acidity from the tomatoes, which complements the wine’s balanced acidity. I recommend decanting it for 30 minutes before serving so that it interacts with oxygen, releasing its lovely flavours and aromas. Yotam and Noor’s celebration rice + unwooded Pinot Noir “The combination of chicken and lamb in this spiced dish (p 148) is perfect for a fresh,…

I do not have friends who shy away from difficult conversations. Race, religion, relationships, sex and sexuality – it’s all fair game. Generally, we are well versed in non-combative discourse. We try not to let things get personal or ugly, but how could they when you’ve all escaped to the bush for a few days? You get to drink fresh grapefruit palomas by the pool, and the game drives offer close sightings of wild dogs, hyenas slinking into the bushes, leopards and their cubs, the smallest of baby elephants, lions feasting on a buffalo, and the sweetest community of dwarf mongooses. And, for fleeting moments, you can forget how utterly heartbreaking the Covid World is. However, things did get slightly heated during our first celebratory bush braai of beef-and-bacon burgers,…

TO START COCONUT CHICKEN CRYSTAL ROLLS WITH CUCUMBER-AND-LIME DRESSING “Don’t allow the rice paper wrappers to get too soft when you soak them, they should still be a bit firm and will soften as you fill them. Store the finished rolls between sheets of clingwrap so they don’t stick together. If you like, use poached prawns instead of chicken.” Serves 6 EASY GREAT VALUE Preparation: 45 minutes Cooking: 15 minutes free-range chicken breast fillets 3 coconut milk 1 cup chicken stock 1 cup ginger 1 T, finely chopped large rice paper rolls 6 radishes 8, thinly sliced coriander 15 g basil 15 g baby cucumbers 6, shaved fresh coconut, grated, for serving red spring onions, shredded, for serving mint leaves, for serving chilli crisp 2 T (find this at Asian…

Trussing meat like fillet helps it retain its shape while cooking and prevents it from spreading. It’s best to use a series of slipknots as normal knots won’t give you enough tension. But if you can’t master this method, tying it at regular intervals will do 1 Remove any excess fat and sinew from the meat. 2 Thread the string underneath the meat 2 cm from the end. 3 Holding one end of the string in your hand, wrap it around your fingers then cross over and pull through the loop to create a slipknot. 4 Tighten the knot against the beef, secure with a second knot and trim the string. Turn the meat around so that the top is facing away from you. 5 Wrap the string around the…

Cut your prep time by swapping out some home-made parts of the meal with a range of Woolies’ new products, launched just in time for the festive season Replace my Worcestershire brined chicken (page 106) with a free-range whole butter-brined chicken. Just as unctuous and full of flavour, minus the overnight marinating time. Woolies’ chunky apple-and-fig glaze is a deliciously festive alternative to the balsamic vinegar and sugar combination in my roast butternut dish (left). Roast the butternut as normal and spoon over the glaze while it’s hot, just before serving. Use Woolies’ vegan garlic-and-herb “butter” made with coconut oil, instead of my caramelised onion butter on the mixed roast potatoes (page 109) for an equally delicious – and vegan – option. Keep vegetables vegan while adding some creamy indulgence…

“Practise! Remember to practise making your more challenging dishes before the big day.” – Noor “Avoid cooking anything new for any special holiday to avoid the stress of things possibly going wrong, especially if you’re cooking for a big group.” – Yotam “There’s a misconception that the dishes that make up a special meal should all be hot. Do not be afraid to serve as many dishes as possible at room temperature, which takes the worry out of hosting.” – Yotam “Plan your menu beforehand to figure out what needs roasting, frying, baking, so that you don’t work any one piece of equipment too hard. There’s nothing worse than having the entire meal cooking in the oven and nothing on the stove!” – Noor “Never underestimate a good salad on…

Mogau Seshoene’s first book, The Lazy Makoti’s Guide to the Kitchen, became an instant bestseller and won a Gourmand World Cookbook Award. Now she’s back with a new collection of recipes inspired by the requests she’s had during IG Live cook-alongs, cooking classes, and via DM. She’s put together more than 100 easy recipes that cover everything from breakfast and weekday suppers, to weekend entertaining and special occasions. To stand a chance to win one of two copies of Hosting with The Lazy Makoti: A Celebration of Food (Jonathan Ball Publishers; jonathanball.co.za, R350), visit taste.co.za.…

We’ve shared some stupendous trifle recipes in our time, but Mogau Seshoene had a dream to break the internet with this bowl of pudding. The secret to her chocolate brownie trifle? Layering. Start with a base of Amarula-and-coffee-soaked brownies, add gold-dusted Chuckles for crunch, then chocolate custard, Amarula-laced cream, berry meringue kisses and, for balance, in-season raspberries. We’ll leave this here, for now. Chocolate brownie trifle Watch Mogau make her trifle this December on TASTETube. Find the recipe at taste.co.za.…