THE TEAM SAYS:
What’s your go-to hands-off meal?
“Any kind of chickenthigh tray bake with potatoes and onions – either Indian-spiced with coriander and quick pickled onions (Nigella), or with jammy lemons, wine and basil (Nigel Slater).” – Kate Wilson
“Roast chicken for sure. Lemon and herbs in the cavity, olive oil, salt and pepper all over the top and then into the oven for a while.” – Jess Spiro
“Frozen hake fillets, seasoning, your choice of veg, sliced leeks, lemongrass, turmeric – tip over a can of coconut milk and bang it in the oven. Supper served in 30 minutes!”
– Jeanne Calitz
EDITOR-IN-CHIEF Kate Wilson
FOOD DIRECTOR Abigail Donnelly abigail.donnelly@newmedia.co.za
GROUP MANAGING EDITOR Liesl Nicholson liesl.nicholson@newmedia.co.za GROUP ART DIRECTOR Alistair Fester SENIOR CONTENT EDITOR Michelle Coburn michelle.coburn@newmedia.co.za CHIEF COPY EDITOR Lynda Ingham-Brown HEAD OF DIGITAL CONTENT Katharine Pope
COMMERCIAL PROJECTS EDITOR Jeanne Calitz ACTING ONLINE EDITOR Jess Spiro MULTIMEDIA DESIGNER Rugshaana Abrahams
CONTRIBUTING FOOD EDITORS Hannah Lewry, Khanya Mzongwana MULTIMEDIA FOOD STYLIST Jacqueline Burgess
CONTRIBUTING FOOD STYLIST Keletso Motau PROJECT ADMINISTRATOR Siphokazi Tsala WINE CONSULTANT Allan Mullins
CONSULTING DIETICIAN Mariza van Zyl
WOOLWORTHS EDITORIAL BOARD
Head of Brand Communications: Elizka Ferreira
Editorial Lead: Raphaella Frame-Tolmie Marketing Manager Foods: Hieba Solomon
ADVERTISING & MARKETING
Business Manager: Yvette Samaai
+27 21 417 1156 yvette.samaai@newmedia.co.za
Key Account Manager: Tharien Nel
+27 21 417 5168 tharien.nel@newmedia.co.za
“Bolognese sauce.
I start it on the stovetop, then cover it
tightly and bake in the oven for at least an hour. It becomes rich and intense
in flavour.” – Abigail Donnelly
“Chicken tray bake – pop chicken pieces on
top of chunks of chorizo, baby potatoes, peppers, onions and lemons and bake for 45 minutes.”
– Kelly Cloete
“Pork belly, surprisingly! Score, salt and put in the oven for an hour, then under the grill to crisp up while you make the sides.” – Lynda
Ingham-Brown