Explore Bellevue's Malbec, the bold wine that enhances dishes with its aromatic notes of fynbos and ripe fruits.

1. Soak the wood ear mushrooms in cold water for 1 hour, but preferably overnight. 2. Heat the chicken stock in a large saucepan, then add the pork and simmer for 2–3 minutes. 3. Add the wood-ear ...

1. Heat 1 T oil in a frying pan over a high heat. Sear the beef and potatoes until evenly browned and lightly caramelised. Remove from the pan and set aside. 2. Heat the remaining oil in a saucepan ...

1. Peel and cut the pears into 1 cm pieces. 2. In a medium-sized saucepan, combine the pears, vanilla extract, sugar, lemon juice, water and teabag. 3. Cook over a medium heat, stirring gently, until ...

1. Season the meat well with salt and pepper. Heat the oil in a large pan (that is oven safe and fitted with a lid) over high heat and brown the meat until golden brown for 5 - 7 minutes each side.

Discover the most popular recipes from June, including red wine beef stew, roasted butternut soup, flapjacks, dombolo, ...

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest ...

1. Place the chicken feet, onion, garlic, celery, thyme, bay leaf and water in a large saucepan and bring to a simmer. Cook for 30 minutes, or until soft and the meat pulls away from the bone easily.

1. Mix all the sauce ingredients together in a bowl and set aside. 2. To prepare that cold meat and chips, prepare a large baking tray by placing sheets of paper towel on the bottom. This will assist ...

Whip up a delicious smoked snoek paté with creamy mayonnaise, crème fraîche, and a splash of lemon juice. Perfectly served with toast, crackers and more!

Want to shake up the weeknight dinner rotation? Add Woolworths’ new savoury chicken drumstick stew to your cart. All the work’s been done for you: the chicken drumsticks are braised in a rich tomato ...

1. Preheat the oven to 200°C. Toss the pumpkin and chickpeas with the Moroccan rub, curry powder and olive oil. Roast until soft and slightly charred, about 30 minutes. 2. Remove from the oven and ...