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newmedia.co.zaJuly–Sept 201829 170EDITORINCHIEF Kate Wilson
[email protected]
FOOD DIRECTOR Abigail Donnelly
FOOD EDITOR Hannah Lewry
GROUP MANAGING EDITOR Liesl Nicholson
[email protected]
SENIOR CONTENT EDITOR Michelle Coburn
[email protected]
SENIOR COPY EDITOR Lynda Ingham-Brown
ASSOCIATE EDITOR Katharine Pope
COMMERCIAL PROJECTS EDITOR Jeanne Calitz
MULTIMEDIA FOOD STYLIST Jacqueline Burgess
ONLINE EDITOR Amy Ebedes
HEAD OF CREATIVE Mark Serra
ART DIRECTOR Alistair Fester
JUNIOR DESIGNER Rugshaana Abrahams
WINE CONSULTANT Allan Mullins
CONSULTING DIETICIAN Mariza van ZylWOOLWORTHS EDITORIAL BOARD
Head of Brand Communications: Elizka Ferreira
Editorial Lead: Raphaella Frame-Tolmie
Brand Manager Foods: Hieba SolomonADVERTISING & MARKETING
Head of Advertising and Sales: Jeanine Boshoff
+27 21 417 1104 [email protected]
Key Account Manager: Yvette Samaai
+27 21 417 1156 [email protected]
Key Account Manager: Tharien Nel
+27 21 417 5168 [email protected]
Advertising Co-ordinator: Julian Petersen +27 021 417 1220One of the joys of subscribing to TASTE
is that after reading the current issue
(which I usually do by the middle of the
month) I dig out one of the back issues
and page through a lot of the recipes
that I’ve either forgotten or didn’t take
my fancy at the time. One of these
was in the June 2018 issue, Phillippa
Cheifitz’s Middle Eastern orange cake
with spiced syrup on page 90. This easy-
to-make cake is absolutely delicious. I’ve
made it three times and totally wowed
my guests. Thank you, TASTE. – Roy Haines
THE WRITER OF THIS MONTH’S
WINNING LETTER WILL RECEIVE
three bottles of Bosman Family
Vineyards’ very popular Bosman Adama
red blend and three bottles of Bosman
Woolworths Chenin Blanc, presented
in a beautiful Bosman Wine Club case,
worth R690, plus a R500 Woolies gift
card. Cheers, Roy!
WINNING LETTER
“I stay in the shade!
And we do lots of
seafood braais with
snoek and yellowtail
with garlic, apricot
jam and butter. Sweet,
sticky and so good!”- Alistair Fester
“My husband makes
a great dish using
overripe tomatoes.
He cooks them down
with garlic, thyme and
red wine vinegar and
we eat it spooned over
rice, or polenta cooked
with a little stock
and Parmesan.”- Katharine Pope
“My picky eaters get
stock-standard sarmies,
with the occasional
treat. For myself, I pack
leftovers. So if you see
me eating lasagne
three days in a row,
you know what we had
for Sunday lunch!”- Liesl Nicholson
“We make an end-
of-the-month dinner
with chilli, grated
scraps of Parmesan,
black pepper and
chopped parsley mixed
into pasta – usually a
mix of all the quarter
packets collected
during the month.”- Abigail Donnelly
“We’ve started making
big batches of Greek
meatballs over the
weekend –we just pop
them into lunchboxes
with a salad during the
week.” – Jeanne CalitzWinners of Ethical
Company of the Year
at the 2016 Drinks
Business Green Awards
in the UK, Bosman
Family Vineyards are
leaders in the ethical
production of wine.
Visit their 260-year-old
cellar in Wellington,
the vine-grafting
apital of South Africa,
for an amazing tasting
experience, or taste
their wines at their
recently opened
Bosman Framehouse,
surrounded by fynbos
and the cool-climate
vineyards of the Upper
Hemel-en-Aarde valley.
bosmanwines.com;
osmanhermanus.com* Woolworths products featured are subject
to availability and may not be available at all
stores. All prices include VAT and were correct
at the time of going to press. Offers available
while stocks last. Not all products and
ingredients featured are available from
Woolworths. While all precautions have been
taken to ensure the accuracy of information,
neither the publisher and editor, nor New
Media Publishing, can be held liable for any
inaccuracies, injuries or damages that may arise.“I cook more in the
evenings for the next
day, which helps
me save time and
money, and hopefully
repent for my holiday
overindulgence!”- Hannah Lewry
BEHIND THE
SCENES AT TASTEPhotographer Sadiqah Assur-Ismail
makes magic with our office blinds
for the shot on page 27.36 TASTE JAN/FEB 2019
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