Woolworths_Taste__January_2019

2019 TRENDS

NIGELLA SEED AND

RUBY CHOCOLATE

SHARDS

3 Old-world tomatoes

Ifyou’reoneoftheurbanSouthAfricanswho

eats 12 kg of tomatoes per year, you really should

bebranchingoutfromthestandardvarieties.

Come on, now. The global trend towards eating

“heirloom” varieties of vegetables and fruit

(produce that is naturally pollinated from seeds

handed down by generations) is catching on

locally. The benefits? Varied flavours, textures

shapes and colours that are all at their best eaten

raw, obvs.Serving suggestion?Nothing says

summer like Abi’s mixed platter of ripe Woolies

tomatoes with white-flesh nectarines, fior di latte

mozzarella torn into chunks and simply dressed

withextravriginoliveoil,redwinevinegar,

chopped Italian parsley, lime zest and smoked

Maldon salt. We love it so much it made the cover.

4 Nigella seeds

Stand aside sesame! These tiny black seeds have

a slightly bitter flavour with some of the pungency

of onion, which will enhance sweeter veggies such

as carrots.Serving suggestion?Sprinkle over

tomatoes or egg and cheese dishes, or use the

seedstomakesweet-savouryshardstodecorate

cakes and desserts. Pair Nigella seeds with ruby

chocolate, the on-trend new variety made from

ruby cocoa beans introduced last year by cocoa

company Barry Callebaut (find it at My Sugar

in Cape Town and Chocoloza in Joburg).

ABI’S LAZY CAPRESE SALAD

BAKED CHICKEN

BONE BROTH WITH

APPLE CIDER VINEGAR

76 TASTE JAN/FEB 2019