2003
In the summer that we're adding rocket to everything, TASTE goes on sale for R19.95, proclaiming to be “The best food magazine in the world”. The team includes editor Sumien Brink, food ed Philippa Cheifitz and Woolies creative director Maranda Engelbrecht.
On the menu: Chilli-chocolate steak
Buzzword: Fusion
2004
In the same year that “The Facebook” launches, bitter leaves such as radicchio have a moment; artisanal baking gains traction; twice-fried chips are the new once-fried chips; and dim sum eateries are where it's at.
On the menu: Beef carpaccio with balsamic reduction
Organic, glutenintolerance
