Win one of three cookbooks
Soup-er heroes for every occasion
How to make fast, fresh 'fakeaways'
"Fudging" your kids' school cake sales
Luke Dale-Roberts’ tuna tartare, edamame bean and wakame salad is fresh, zingy and light. Serve with a spicy chilli and Worcester sauce dressing.
Butter beans and smoked paprika add a little something special to this pork goulash. Top with chopped parsley and a spoonful of yoghurt.
White chocolate adds a little decadence to these almond-and-hazelnut Florentines. Serve with a dusting of cocoa.
Brazilian chef Alex Atala has catapulted his country’s cuisine into the culinary cosmos. Laura van Niekerk spoke to him about the S. Pellegrino awards, protest food and piprioca.
The April issue of Woolworths TASTE is on sale now!