The Global Menu at Woolworths

Woolworths has done it again! Teaming up with renowned chef Liam Tomlin, Woolies has launched a brand new range of epicurean delights. The Global Menu – clearly the name says it all – will take you on a culinary journey from starters to dessert. Rich in flavours from countries like India, Korea and Thailand, the range boasts a plethora of vegetarian dishes, while providing a feast for meat-eaters as well. And let’s not forget the star (or should we say, stars) of the show: a sticky toffee pudding that takes this all-time favourite to a whole new level, and a creamy Madagascan vanilla ice cream that can be paired with the pud (or eaten straight out of the tub – we won’t judge). Talk about hitting the sweet spot! This wondrous selection of ready-made meals was launched at the stunning Villa47 in Bree Street, Cape Town last night (13 June), during an intimate get together with other local foodies. Chef Liam spearheaded the kitchen, serving bite-sized tasters from the range. Having thought of everything from flavour combinations to menu suggestions and pairings, it’s clear that Woolies has spared no expense in offering local patrons a brand new and exciting feast both in-store and online. After having a taste, I think it’s safe to say that these hale and hearty meals will definitely offer some respite as we trudge through the thick of winter.

More about chef Liam Tomlin

Irish chef Liam Tomlin has taken the South African culinary scene by storm. Having acquired numerous accolades over the years, his most recent feat is being awarded the honour of being Eat Out’s Chef of the Year for 2018. He is well known for his Cape Town-based restaurant, Chefs Warehouse, which is listed as one of the Top 50 eateries in the world. A different take on his work in the industry, this collaboration with Woolies reflects his passion and skill for the culinary arts, playing with intricate flavours that speaks of his worldly travels and reflects his personal style of cooking.

Visit woolworths.co.za for more information.

Written by Nicole Kemp 

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