.Au - September 2018 AU PDF

spring ISSUE
SP R U
BIG
SPISS
MAG OF THE YEAR
EC IN E
IA
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G
.COM
.AU
74
SEPTEMBER 2018
d
RECIPES
IDEAS
25
EASY
BEST
EVER
SPRING SPRING
DINNERS CAKES
EAT REAL!
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PAGE
SPECIAL
YES
YOU CAN
DO IT
p22
FAIRY BREAD
Jelly cheesecake
with persian fair floss
REAL TASTE. REAL FOOD. REAL LIFE.
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contents
this month
regulars
6 editor’s letter 30 news
8 must-see videos
20 our top meals at 24 cook & win 32 what’s hot
a glance 26 you said it
22 cover recipe
3
this month
46 Marion Grasby’s
too–easy ribs
spring ISSUE
SP PR SU
BIG
S IS
MAG OF THE YEAR

EC IN E
IA G
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.COM
.AU
SEPTEMBER 2018
cook it now! eat real
74
easy weeknights Real food.
dRECIPES
IDEAS
25
EASY
BEST
EVER
SPRING SPRING
DINNERS CAKES
EAT REAL!
18
PAGE
SPECIAL
YES
YOU CAN
DO IT
p22
FAIRY BREAD
SALSA verde
Jelly cheesecake KUNG PAO spaghetti
with persian fair floss September 2018 57
Recipe Michelle Southan 39 cook it now! Pasta gets a kung 57 eat real Versatile salsa verde.
Photography Jeremy Simons
Styling Michelle Noerianto pao kick with this spicy prawn stir-fry 58 in season Our pick of seasonal
Food preparation Cynthia Black that’s easy and on the table quick-smart. produce, plus radish know-how.
40 weeknight dinners Cooking 60 fast & fresh Nutritionist Chrissy
midweek has never been easier with Freer turns takeaway faves into healthy
On the cover
→ No-bake rainbow jelly cheesecake
our fresh, flavour-packed meals.
46 marion’s express Everyone
will be licking their fingers in glee with
meals that are quicker than delivery.
67 the doctor’s diet Dr Sandro
Demaio shares his simple, but tasty,
slice page 22 Marion Grasby’s twice-cooked pork ribs, recipes for a healthy breakfast.
covered in a sticky sweet and spicy 73 wait, you mean I can eat
→ 25 easy spring dinners pages 39-44, sauce made from just 2 ingredients. that? Low-cal slice with a jammy filling.
46-47, 48-52, 60-64, 86-96, 112 48 17-minute meals In a hurry to 75 healthy showdown Louise Keats
→ Eat Real 18-page special pages 57-79 put food on the table? Don’t panic, just points the way to healthier choices.
→ Best-ever spring cakes pages 98-105 whip up one of these wholesome and 78 spring reboot! How to reclaim
delicious 17-minute wonders. your bounce after winter.
4 taste magazine September 2018

118
easy steps
to
crème
brûlée
86 get ready for

sausage roll bliss! 84 the ultimate chocolate
cake — rich and fudgy
weekend new ideas

know how clever ideas
tastelife food meets life
crispy GREEN BEAN FRIES smoky POTATO SPIRALS how to grow EDIBLE FLOWERS
September 2018 81 September 2018 115 September 2018 125
81 crispy green bean fries 115 smoky potato spirals Try our 125 edible flowers Add colourful
82 naughty & nice Will you fall for spicy skewered twist on roast spuds. flowers to your garden, and cooking.
James Viles’ luxe chocolate cake or 116 take these, make this Add 126 find it, love it Great products.
Louise Keats’ healthier hazelnut version? some freckle fun to a white chocolate 128 top drops The best drops of the
86 7 spins on sausage rolls blondie for an easy afternoon treat. month, paired with dishes from the issue.
Matt Preston and Michelle Southan take 118 make the perfect crème 129 grow your own! Tomatoes.
these pastry faves on a global flavour tour! brûlée Follow our simple step-by-step 130 aisle watch Hummus.
98 spring cakes Welcome the new recipe and serve this creamy French 131 win it! This month’s great prizes.
season with a spectacular cake dressed classic as the grand finale at your 135 bake me happy! Melting
up with fresh flowers and pretty pastels. next dinner party. Voila! moments with an American twist.
We’ve got fairy bread fun, a ‘four seasons’ 123 Q&A Your curly kitchen questions 136 recipe index
cake and a three-tiered cookie cake! answered by our team, such as how to
107 moon festival Celebrate this do a crumb coat layer on a cake, what
subscribe now
Asian festival with mouth-watering dishes, are the different types of cream, and
54 mag offer 6-issue deal.
including savoury mooncakes. which type of gelatine is easiest to use.
124 iPad/tablet Great price.
September 2018 taste magazine 5

what’s on
For more website highlights, go to tastemag.com.au
bring on spring!
w hen winter turns to spring it’s
like the culinary equivalent
of getting a brand-new box of
Derwent pencils, with a lovely
fresh batch of flavours to play with. And it’s
great to see that we’re all thinking and eating
this way – in tune with the harvest, when
FATHER’S DAY TREATS
taste.com.au/treatsfordad
food’s at its most delicious, nutritious and

crave-worthy. As we throw open the doors
and let the sunshine in, who doesn’t want to
tuck into big beautiful salads layered with
fresh green leaves, crisp buttery asparagus
spears and lightly steamed snow peas?
The best of spring produce is right here
in these pages, along with loads of new ways
to enjoy it. We’ve reinvented your favourites HEALTHY SNACKS
with lashings of fresh ingredients, from fried
taste.com.au/healthysnacks
rice to pad Thai, meatballs to curried chicken
and a no-cook puttanesca sauce.
If all this whets your appetite to reap fresh
flavours, don’t miss our guide to September’s
best produce on p58. Keen for more seasonal
produce tips and know-how? Check out our
monthly guide at taste.com.au/inseasonsept.
Let’s start dialing up the joy of spring’s bounty!
FOR ALL THE LATEST FOOD

AT YOUR FINGERTIPS

.COM
.AU
magazine
EDITORIAL
editor-in-chief Brodee Myers-Cooke
brodee.myerscooke@news.com.au
food director Michelle Southan
creative director Giota Letsios
managing editor & books editor Anna Scobie
video producer/multimedia manager Jade Dunn
food editors Miranda Payne, Katrina Woodman
senior food consultant Alison Adams
art director Natasha Barisa
subeditor & digital producer Jodi De Vantier
subeditors Lisa Sinclair, Debbie Duncan
nutrition editor Chrissy Freer
content & social media producer Stephanie Hua
DIGITAL
general manager – digital development, News DNA
Gemma Battenbough
online editor Laura Simpson
senior producers Rebecca Nittolo, Rosalie Gordon
ADVERTISING
executive general manager, network sales Lou Barrett
general manager – client solutions studio Renee Sycamore
taste com au magaz ne s publ shed by NewsL feMed a Pty Ltd (ACN 088 923 906), 2 Holt St, Surry H lls, NSW 2010, phone (02) 9288 3000 NewsL feMed a Pty Ltd
s a wholly owned subs d ary of News L m ted (ACN 007 871 178) Copyr ght 2018 by NewsL feMed a Pty Ltd All r ghts reserved D str buted by Gordon and Gotch
client solutions director – food & home Ed Faith

client solutions managers – food
Danica Robinson & Donna Hodges (02) 8045 4734
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wa group sales manager Cindy Henderson (08) 9326 9831 tastemag@news.com.au
awards cindy.henderson@news.com.au
ADVERTISING – CREATIVE facebook.com/taste.com.au

advertising creative director Richard McAuliffe
advertising creative manager Eva Chown
advertising senior art director Anthony Macarounas
• Magazine Brand advertising copy editor Brooke Lewis twitter.com/taste_team
of the Year 2017
PRODUCTION
• Food Magazine production director Mark Moes @taste_team
Brand of the Year 2017 production manager Neridah Burke
advertising coordinator
• Digital Media Robynne Beavan adproduction@news.com.au pinterest.com.au/teamtaste
Brand of the Year 2017
• Editor of the Year – MARKETING & CIRCULATION

C 2017 marketing & commercial integration director – food t stemag com au
Rachael Delalande
marketing manager Emma Humphrey
commercial integration manager – food Rebecca Sherrard
marketing & commercial integration coordinator Chloe Cameron
national sales manager – retail Jonathan Gross
NEWS LIFE MEDIA COM

.AU
managing director, News DNA Julian Delany

lifestyle director Fiona Nilsson
director of communications Sharyn Whitten
general manager – retail & circulation Brett Willis
this month
must-see
tips for cooking. For all these and many more, visit taste.com.au/videos
Chocolate chip cookies Couscous salad Milkybar cheesecake

Learn how to get that chewy, Soggy couscous no more. Find out Simple but impressive. Watch our
melt-in-your-mouth texture just right. how to make it the fluffiest ever. steps for cheesecake perfection.
How to: prepare avocados How to: make chips How to: boil an egg
Chopped or sliced – watch Want the secret to perfectly crispy Easy tips and tricks to get your yolk
our video for the best results. fries? Follow our expert advice. just the way you like it every time.

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C H E F ’ S C H O I C E:
S O M E R S E T H E R I TAG E P R O D U C E
so m e rseth e rita g e p ro d u ce.co m
Plant based dishes

are front of mind for
this renowned chef.
Embla head chef Dave Verheul says
the future is filled with menus abundant
in varied, nutritious vegetables. “I firmly
believe it’s the way forward, we’re flipping
around the way we eat protein, vegetables
and grains,” he says. Coming from such
a well respected chef, it might be wise
to watch this space. Dave’s first jobs out
of university were at Gordon Ramsay’s
Savoy Grill and Heston Blumenthal’s
The Fat Duck in the UK. The latter
of which, he says, was an especially
eye opening experience. “They were the
number one restaurant in the world, yet
they were so personable. It changed the
way I thought about what was possible
in this industry.” Dave then worked at
Sydney’s hatted Bentley restaurant, and
Matterhorn in his native New Zealand,
before settling in Melbourne. Now at the
helm of Embla, Dave places premium
vegetables in the spotlight, as he has done
with the dish pictured. He sourced the
fennel from Somerset Heritage Produce,
which he chooses to work with for the
superior quality. “The owner is passionate,
the food is organic and they have excellent
produce. Their fennel is perfect right now,
the cool weather makes it really sweet,”
he says. “In this recipe, the cream gives
a bit of fat for the fennel to cook through,
and chamomile, lemon and fennel are
so fragrant and delicious together.”
control is key
when refrigerating
vegetables. A cool,
dry fridge keeps
produce
KEEP
E N T E RTA I N I N G
P L AT T E RS,
SA L A D S, M E ATS
AND MORE WITHIN
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CHEF’S CHOICE:
BA N YA R D GA M E B I R D S
v i si td arl i n gdowns.com.au/list ing/
b a nyard -g ame- birds
This visionary chef

layers flavours that
unfold on the palette.
After first entering the kitchen at 15 as
a way to escape school, Ben Williamson
realised that for him, this was much more
than just a job. Now, he’s executive chef
at Brisbane’s hatted Gerard’s Bistro, and
the accolades for his work keep pouring
in. Gerard’s features modern, Middle
Eastern accented cuisine, which Ben
mastered while living in Bahrain for five
years, working and travelling throughout
the broader region. When he returned,
he became determined to share what he’d
learned. “It was an incredible experience.
I discovered a longing to explore the
flavour memories of those times,” he
says. Ben took on coveted positions at
Brisbane’s Cha Cha Char, 1889 Enoteca
and Urbane, before taking the helm at
Gerard’s in 2012. In the dish pictured, Ben
combines complex Middle Eastern flavours
with premium quail from Queensland’s
Banyard Game Birds. He says his close
connection with owners Clive and Erika
Wylie creates a better understanding
of both farming practices and restaurant
needs. “Their willingness to work on
experimental products and techniques
results in some of the most excellent,
plump and sweet quail the country
has to ofer. Coated in parsnip glaze and
roasted with a sauce of their own juices and
burnt almond oil, they’re simply sublime.”
An
when cooking
for a crowd, while
for achieving an
expert-level feast.
E X PA N D YO U R
R E P E RTO I R E
WITH A
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CHEF’S CHOICE:
M U R RAY G O L D
m u r r ayg o l d.f is h
Originality is the key

to culinary success
for this worldly chef.
At Bistro Rex in Sydney’s Potts Point,
Michelle Powell is disrupting common
perceptions of French cuisine by showing
just how vibrant and delicate it can be.
Upending the status quo is something
Michelle learned under Neil Perry at
Spice Temple in Sydney and Melbourne,
where she worked in both front and
back of house after completing her
apprenticeship. Michelle says gaining
experience under one of Australia’s most
influential and iconic chefs was invaluable.
The only thing that could get her to leave
was the ofer of travelling the globe as
the personal chef of a family based in
Europe. After spending five years living
in Greece, Switzerland and London, and
exploring the far reaches of the world,
Michelle returned to Sydney and brought
her talents to Bistro Rex with co chef
Jo Ward and a line up of local hospitality
luminaries. “We all share the philosophy
of excellent food and service being
provided together in harmony,” she says.
For the dish pictured, Michelle applies
the Bistro Rex treatment to Murray Gold
cod, which she chose for its sweet, white
flesh that’s approachable and therefore
ideal for restaurant menus. “I’ve matched
the delicate flavours of the freshwater
cod with a taste of the sea with the
vongole. It’s a French inspired dish, and
the combination of French vermouth,
toasted ginger, leeks, chervil and green
shallots is surprisingly light and fresh.”
Steam ovens
such as fish, and

they’re perfect for
health conscious
home cooks.
SAV E S PAC E
WITH A
S L I D E-A N D - H I D E
DOOR
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CHEF’S CHOICE:
K I N G VA L L E Y DA I RY
ki n g va lleydair y.co m .au
A seasonal, farm fresh

philosophy serves this
accomplished chef.
Jo Barrett’s star has been on the rise
for years. On the way to becoming
co executive chef at the Yarra Valley’s
Oakridge restaurant, she mastered her
craft in the esteemed kitchens of Tivoli
Road Bakery, MoVida and Long Short
Café. She’s regularly featured on
Masterchef, a state judge for the delicious.
Produce Awards, and has worked at Joost
Bakker’s zero waste café, Brothl, and the
crowdfunded Stanley Street Merchants.
Now, with the reins at Oakridge firmly
in hand, she’s excelling at leading a kitchen
that’s ruled by the seasons and the harvest
of their on site farm. “The first thing I
do when putting together a recipe is think
about the seasons,” Jo says. “This is where
all cooking should start. If you begin with
beautiful produce, half the work is already
done for you.” One of Jo’s favourite
producers to work with is King Valley
Dairy. She selected its cultured butter
for the pictured dish as it’s one of her
go to ingredients at work, and at home.
“It’s consistent, they follow a similar ethos
in production as I do in cooking, and, most
importantly, it’s delicious,” she says. In
the dish, the cultured butter highlights the
citrus notes in the parfait and granita. “The
flavours are bright and zingy, and the funk
of the lacto fermentation in the butter
enhances the middles tones of citrus and
coats your mouth so you taste everything.”
To effortlessly
blend even the
toughest ingredients,
is an
essential appliance
to have in your home.
H E AV Y- D U T Y
M AT E R I A L S
ENSURE HIGH
P E R FO R M A N C E A N D
CO N S I ST E N CY
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Enjoy the best regional produce prepared by an exceptional chef in our state-of-the-art Harvey Norman® kitchens.
This event includes a cooking demonstration plus a three-course meal served with a selection of wines.
SHOP AT YOUR LOCAL STORE, ONLINE AT HN.COM.AU OR CALL 1300 464 278
To find out what’s happening at your local Harvey Norman®, contact your store directly. Harvey Norman® stores are operated by independent franchisees. Not available at all stores. Ends 16/09/18.
OCTOBER
ISSUE
the
health issue
NEW SALADS FRUITY DESSERTS BUDGET DINNERS RAINBOW MEALS

our top meals
at a glance Looking for easy, crowd-pleasing dinners? We’ve got you covered.
low cal low fat easy low cal low fat GF
quick
easy
Cheesy shell tacos p42 Healthy pad Thai p63
easy
family
fave
Healthy beef mince Thai noodle salad p37
easy 17 mins low cal vego
Hawaiian pizza pasta bake p41 5-a-day vegie sliders p40 The Trojan bacon & cheddar sausage roll p91

this month
30 mins low cal GF
easy
low fat
17 mins easy low cal
Japanese fried rice p63

Linguine no-cook puttanesca p50 Kung pao spaghetti p44
easy low cal low fat 17 mins easy
Lemon chicken noodle salad p64 Fast tuna salad p52 Sichuan pepper vegies p109 Sweet ’n’ spicy pork ribs p47
30 mins 17 mins easy GF
easy
low cal
Speedy chicken rice bowl p52 Sticky duck with pear slaw p112
17 mins easy
Sticky honey sriracha meatballs p43 Chicken tray bake p34 17-minute Caesar salad p58

cookthecover
We’re celebrating spring with a rainbow of flavour in our jelly cheesecake cover star.
Don’t be fooled by all the layers – the magic of this cheesecake slice is
that it’s incredibly easy to make. It’s a great make-ahead option and
is sure to steal the show at any party! Michelle Southan
no-bake rainbow jelly cheesecake slice

serves 9 | prep 20 mins (+ 1 hour 20 mins & overnight freezing time)
1 Line an 8cm-deep, square 20cm cake freeze for 10-15 minutes, until set. Repeat to
pan with a double layer of baking paper, create another 2 layers using the strawberry
allowing it to overhang by at least 10cm jelly crystals, blue heaven jelly crystals,
on each side. Clear space in your freezer 1 cup (250ml) boiling water and 2 packets
so the cake pan will be level. of cream cheese. Place in the freezer for
2 Process the biscuits in a food processor 10-15 minutes for each layer to set. Clean the
until they resemble fine crumbs. Add the food processor after each layer is added.
butter and process to combine. Mix in the 5 Place the lemon juice in a microwave-safe
hundreds and thousands. Use the back of bowl. Sprinkle with gelatine. Microwave on
a spoon to press the mixture firmly over the High for 10-15 seconds, until the gelatine has
RECIPE MICHELLE SOUTHAN PHOTOGRAPHY JEREMY SIMONS STYLING MICHELLE NOERIANTO

base of the prepared pan. Place in the fridge dissolved. Set aside to cool slightly. Process
let’s go! until required. Clean the food processor.
a fork to whisk until the crystals dissolve.

Process 1 packet of cream cheese in the
the remaining cream cheese in the food
3 Place the lime jelly crystals in a heatproof processor until smooth. Add the sweetened
bowl. Add 125ml (1 ⁄ 2 cup) boiling water. Use condensed milk and process until combined,
scraping down the side occasionally. Add
the gelatine mixture and process until well
FOOD PREPARATION CYNTHIA BLACK ILLUSTRATION KAT CHADWICK

250g pkt Arnott’s Nice biscuits food processor until smooth. Gradually pour combined. Spoon into the pan and smooth
150g butter, chopped, melted in the warm lime jelly mixture. Process until the surface, making sure it covers the layer
11 ⁄ 2 tbs hundreds and thousands, smooth and combined, scraping down the below completely and is right up against the
plus extra, to serve side occasionally. Working quickly, pour sides and corners of the pan (this is so the
85g pkt lime jelly crystals lime mixture over biscuit base. Smooth the last jelly layer does not run down the edges).
500ml (2 cups) boiling water surface. Place in the freezer for 10-15 minutes, Place in the freezer for 20 minutes to set.
5 x 250g pkts cream cheese, chopped, until set. Clean the food processor. 6 Place the cheesecake pan on a tray.
at room temperature 4 Place the lemon jelly crystals in a Make the creaming soda jelly following the
85g pkt lemon jelly crystals heatproof bowl. Add 125ml (1 ⁄ 2 cup) boiling packet directions. Set aside to cool slightly.
85g pkt strawberry jelly crystals water and whisk with a fork until the crystals Pour over the back of a spoon onto the
85g pkt blue heaven jelly crystals dissolve. Process another packet of cream cheesecake. Place in fridge overnight to set.
2 tbs fresh lemon juice cheese in the food processor until smooth. 7 Use the baking paper to slowly lift the
2 tsp gelatine powder Gradually pour in the warm lemon jelly slice out of the pan. Cut into 9 pieces. Top
125ml (1 ⁄ 2 cup) sweetened condensed milk mixture. Process until smooth and combined. with fairy floss, if using, and hundreds and
85g pkt creaming soda jelly crystals Working quickly, pour the lemon mixture thousands just before serving. (Do not top
Persian fairy floss, to decorate (optional) over the back of a large metal spoon onto with fairy floss until the very last minute, as
the lime layer. Smooth the surface and it will start to melt when it touches the jelly).

cook & win!
spring ISSUE
SP PR SU
BIG
S IS
MAG OF THE YEAR
EC IN E
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L!
.COM
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SEPTEMBER 2018
74
dRECIPES
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EASY
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EVER
SPRING SPRING
DINNERS CAKES
&WIN
EAT REAL!
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YOU CAN
DO IT
p22
14:00 (AEDT) 14/09/18 at NewsLifeMedia Pty Ltd, 2 Holt Street, Surry Hills, NSW 2010. Winners’ names published in taste.com.au magazine November
Terms and conditions: Entries open 00:01 (AEST) 16/08/18 and close 23:59 (AEST) 12/09/18. Open to Australian residents only. Winners determined
FAIRY BREAD
Jelly cheesecake
Make our cover recipe for your chance

to win a fabulous new fridge!
2018. Total prize pool valued at $2599. Full terms and conditions available at taste.com.au/cookthecovercomp
pdate your kitchen with this stylish 624L
stainless-steel, French-door fridge from
valued at
2599
Sharp. It has a host of high-tech features to
make life easier in the kitchen, including Sharp’s
J-Tech Inverter, which gives it improved energy
efficiency, faster freezing, quiet operation and
advanced temperature control. There’s plenty of
well-organised shelving and an in-built deodoriser
to keep things smelling sweet, too.
“ I’ll be looking
for beauti ful
colours and
even layers.”
matt preston CELEBRITY JUDGE
SEND IN YOUR ENTRIES

BY 12 SEPTEMBER
two wa s to enter
or
email it: Send a photo of your share it: Post the photo on Facebook,
creation, with your name, address Instagram or Twitter, with #tastemagcover
and telephone number to us at in the message, and make sure the post
tastecookandwin@news.com.au is public so we can see it!

this month
a very vegie winter 33333
SP
MAG OF THE YEAR
EC
IA
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.COM
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co er +
JULY 2018
75
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IDEAS
11
JULY WINNERS SLOW
COOK
FAVES
One of the
#tastemagcover 13cos
HEALTHY hardest covers
DINNERS
Everyone out-cobbed themselves to recreate.
COB alert !
3 I wanted to see
making our July cover. Matt Preston Lasagne soup tasty melted
has chosen his 3 favourite entries. in a chees garlic cob cheese, strong
our winners 3rd

bright colours
in the soup
and the greens,
1st
6 2nd
6 6 plus the pretty
ruffled edge
of the pasta,
which can’t
look like it’s
overcooked!
Mat t Preston
@JORDIELLIZABETH KAITLIN MENZIE COURTNEY ELLIOTT COOK THE COVER JUDGE
prizes
1st prize: Whirlpool Induction
Whirlpool 60cm
Cooktop, $2499
2nd prize: Whirlpool 60cm Pyrolytic
Oven, $1499
3rd prize: Whirlpool Dishwasher,
$926
Whirlpool
Dishwasher, $926
Whirlpool Induction Cooktop, $2499

you said it...
Here are some of the dishes getting rave reviews on taste.com.au this month.
BENJAMINTHEY69
RHUNGERFORD
OXWOODS
STEPHY93
GLENICE_H KATHYGRIFFIN
o pic of the month!

BY KIRSTY GORDON
#cookedwithtaste
SEND US YOUR PICS tastemag@news.com.au
26
WE ARE
PIE-ONEERS ™
GOURMET
WINE INFUSIONS PIE R ANGE
WE ARE PIE-ONEERS is a trade mark of Patties Foods Pty Limited.
Introducing new Herbert Adams Gourmet Wine Infusions. Golden, flaky pastry filled with succulent
slow-cooked Australian beef in a rich gravy infused with some of Swan Hill’s finest drops.
Available in the freezer aisle of all leading supermarkets.
w w w.pattiesfoods.com.au herbertadamsau @herbertadamsau
HERBERT ADAMS ADVERTISING FEATURE
WHAT’S
D
Feast your eyes on the latest and greatest recipes to hit taste.com.au.
Here are the dishes getting the most likes, comments and shares.
smash hit on milo brownies

Facebook see page 37
fudg
RECIPE TRACY RUTHERFORD PHOTOGRAPHY JEREMY SIMONS STYLING MICHELLE NOERIANTO

choc
fave
FOOD PREPARATION WARREN MENDES & JESSICA HOLMES

RECIPE ALISON ADAMS PHOTOGRAPHY GUY BAILEY STYLING MICHELLE NOERIANTO
indian-spiced chicken drumsticks tray bake
This meal goes the extra mile, combining the ease of a chicken tray bake
with the crowd-pleasing flavour of a korma curry.
serves 4 | prep 10 mins | cooking 50 mins
1 brown onion, finely chopped base of a large baking dish. Place the “One of my favourites.”
FOOD PREPARATION DIXIE ELLIOTT & JESSICA HOLMES

3 garlic cloves, finely chopped chicken drumsticks on top. Spread the curry
3 tsp finely chopped ginger paste over the chicken and drizzle with oil.
12 chicken drumsticks Season. Roast for 15-20 minutes or until the Petra101
150g (1 ⁄ 2 cup) korma curry paste vegetables and chicken start to turn golden.
1 tbs peanut oil 2 Reduce the temperature to 180°C/160°C
400g can diced tomatoes fan forced. Use tongs to turn the chicken
210g (1 cup) split red lentils, rinsed over. Pour the tomato around the chicken.
500ml (2 cups) chicken stock
Crème fraîche and small fresh coriander
Sprinkle lentils over tomato and pour over
stock. Roast for a further 30 minutes or until
tray bakes
leaves, to serve the stock is absorbed and chicken is cooked
through. Top with crème fraîche and coriander. are a TOP 10
1 Preheat oven to 220°C/200°C fan forced.
Scatter the onion, garlic and ginger over the
PER SERVE • 67g protein • 41g fat (15g saturated fat)
• 39g carb • 9g dietary fibre • 812 Cals (3395kJ) dinner fave
orange & white chocolate slice
makes prep cooking
2
4
orange drizzle 3
September 2018 35
RECIPE TRACY RUTHERFORD PHOTOGRAPHY GUY BAILEY STYLING KRISTEN WILSON FOOD PREPARATION TESSA IMMENS
perfect
for a
part
giant cheese ball everyone wants
This updated retro fave is the next big thing in finger food.
serves 12 | prep 20 mins (+ 11 ⁄ 2 hours chilling time) | cooking 10 mins
ideas for easy
250g cream cheese, chopped, a rubber spatula to scrape into a rough ball
at room temperature
235g cheddar, coarsely grated
in the bowl. Cover and place in the fridge
for 1 hour or until firm.
entertaining
65g (1 ⁄4 cup) sour cream 2 Preheat the oven to 180°C/160°C fan place in the fridge for 30 minutes to firm.
2 tbs fresh lime juice forced. Spread the pistachios over a baking Serve the cheese ball with crackers.
11 ⁄ 2 -2 tbs finely chopped chipotle chillies tray and bake for 3-5 minutes or until lightly PER SERVE • 13g protein • 25g fat
in adobo sauce (see tips) toasted. Transfer to a plate to cool and then (12g saturated fat) • 10g carb • 1g dietary fibre
1 (about 25g) sweet spiced gherkin, finely chop. Set aside. • 316 Cals (1320kJ)
finely chopped 3 Heat the oil in a large frying pan over

75g (1 ⁄ 2 cup) pistachios medium heat. Cook the bacon, turning, for tips!
1 tbs olive oil 4 minutes or until golden brown and crisp. Chipotle chillies in adobo sauce are
200g rindless shortcut bacon rashers Transfer to a board to cool slightly and then smoked, dried jalapeños in a spicy sauce.
1 bunch fresh chives, finely chopped finely chop. Combine the chopped pistachio, The chillies may be whole or chopped,
Crackers, to serve bacon and chives in a small bowl. depending on the brand. When measuring,
4 Spread the bacon mixture over a plate. use some chilli and some sauce.
1 Place the cream cheese, cheddar, sour Place the cheese ball on top and roll around You can make the cheese ball (Step 1)
cream, lime juice, chilli and gherkin in a until evenly coated and the ball is a neat up to 2 days ahead. Continue with Step 2
large bowl. Stir until well combined. Use shape. Transfer to a serving plate, cover and about an hour before serving time.

this month
milo brownies healthy beef mince thai

Milo lifts these fudgy brownies to OMG status.
makes 16 | prep 15 mins (+ cooling time) | cooking 45 mins
noodle salad
We reworked our most popular Thai beef noodle salad
to make it healthier, but just as easy and delicious.
200g milk chocolate, chopped 75g (1 ⁄ 2 cup) plain flour
125g butter, chopped Whipped cream, to serve
3 eggs Nestlé Milo Snack Bars, 100g pkt dried rice vermicelli 3 tomatoes, quartered
220g (1 cup) caster sugar cut into pieces, to serve noodles 1 carrot, peeled, cut into
70g (1 ⁄ 2 cup) Nestlé Milo powder, Melted dark chocolate, 60ml (1 ⁄4 cup) fresh lime juice long thin strips
plus extra, to dust to serve 60ml (1 ⁄4 cup) honey 1 small red onion,
2 tbs fish sauce very thinly sliced
1 Preheat the oven to 160°C/140°C fan forced. Grease a square 3 garlic cloves, finely chopped 80g green beans, trimmed,
20cm cake pan and line the base and sides with baking paper, 3 tsp finely chopped fresh ginger finely chopped
allowing the paper to overhang on 2 sides. 1 small fresh red chilli, chopped 3 ⁄4 cup fresh Thai basil or
2 Place the chocolate and butter in a heatproof bowl over a 350g lean beef mince basil leaves
saucepan of simmering water (don’t let the bowl touch the water). 1 tbs soy sauce 3 ⁄4 cup fresh coriander leaves
Stir with a metal spoon until the chocolate is melted and the mixture Ground white pepper, to season Lime halves, to serve
is well combined. Set aside to cool slightly.
3 Whisk the eggs and sugar in a large bowl. Whisk in the chocolate 1 Place the noodles in a large heatproof bowl. Cover with boiling
mixture, then gently fold in the Milo and flour. Pour the mixture into water. Set aside for 20 minutes to soak.
the prepared pan. Bake for 40 minutes or until just set. Set aside 2 Meanwhile, combine the lime juice, 11 ⁄ 2 tbs honey and 1 tbs fish
to cool in the pan. sauce in a small jug. Set aside to develop the flavours.
4 Use the paper to lift the brownie out of the pan and transfer to 3 Heat a wok over high heat. Spray with oil. Add the garlic, ginger
a chopping board. Cut into 16 pieces. Dust with extra Milo. Top with and chilli and stir-fry for 1 minute or until aromatic. Add the mince
cream and Milo bar pieces. Drizzle with melted chocolate. and stir-fry for 3 minutes or until the mince changes colour. Add the
soy sauce and remaining 11 ⁄ 2 tbs honey and stir-fry for 2-3 minutes
or until the mince is dark golden. Season with white pepper and
“I used dark chocolate instead of milk.
the remaining 1 tbs fish sauce.
Next time, I will cut out a bit of the 4 Drain the noodles and transfer to a large bowl. Add the mince
sugar as the Milo adds to the sweetness.” mixture, lime dressing, tomato, carrot, onion, beans, basil and
coriander and toss to combine. Serve with lime halves.
PER SERVE • 26g protein • 6g fat (2g saturated fat) • 45g carb
janesut ton66 • 7g dietary fibre • 352 Cals (1470kJ)

5-a-day vegie sliders
serves prep & cooking
tip!
2
secret 1
ingredient
cook it now
new
famil
fave
hawaiian pizza pasta bake

serves 4 | prep & cooking 40 mins
350g spiral pasta 1 Preheat the oven to 200°C/180°C Transfer to a plate lined with paper use it up!
1 tbs olive oil fan forced. Cook the pasta in a large towel to drain. Toss the leftover
1 red onion, finely chopped saucepan of salted boiling water 3 Place the pasta in a large bowl. cheese sauce with
1 garlic clove, crushed following packet directions or until Add the cheese sauce and stir until cooked pasta and a
250g rindless bacon or ham, al dente. Drain. well combined. Transfer the mixture handful of blanched
chopped 2 Meanwhile, heat the oil in a large to a 20 x 32cm baking dish. Spoon greens. Top with
1 ⁄ 2 x 490g jar Dolmio Pasta Bake frying pan over medium heat. Add over the pizza sauce and scatter grated cheese and
Three Cheese Sauce the onion and garlic. over the bacon mixture and chopped bake until golden
230g (1 cup) pizza sauce Cook, stirring, for pineapple. Sprinkle evenly with the for a tasty side.
1 ⁄ 2 pineapple, peeled, secret 1-2 minutes or until cheese, oregano and shallot. Bake
finely chopped ingredient softened slightly. for 15-20 minutes or until golden and
100g (1 cup) grated 4-cheese Juicy and sweet, Add the bacon warmed through. Serve with salad
blend
pineapple is a key or ham and cook, leaves, if you like.
player in this pasta
1 ⁄4 cup fresh oregano leaves
spin on pizza. stirring often, for PER SERVE • 33g protein • 28g fat
2 green shallots, thinly sliced 2-3 minutes or until (12g saturated fat) • 76g carb
Salad leaves, to serve (optional) crisp and light golden. • 8g dietary fibre • 715 Cals (2989kJ)

cheesy shell tacos
165g (11 ⁄4 cups) grated parmesan Fresh coriander leaves, onion, stirring, for 2-3 minutes or until get ahead!
65g ( ⁄4 cup) shredded cheddar
3 to serve (optional) softened. Add the chorizo and cook, The mince mixture
1 tbs olive oil stirring, for 3 minutes or until golden. can be made up to
1 small red onion, 1 Preheat oven to 180°C/160°C fan Add mince and cook, breaking up 1 day ahead and
finely chopped forced. Line 2 large baking trays any lumps with a wooden spoon, for stored in an airtight
1 chorizo, finely with baking paper. Combine 3-5 minutes or until browned. Add container in the
chopped secret parmesan and cheddar in a the spice mix and beans and stir for fridge. Reheat gently
400g beef mince ingredient bowl. Place two 1 ⁄4 -cupfuls 1-2 minutes, until aromatic. on the stovetop until
11 ⁄ 2 tbs Mexican Adding chorizo to the of cheese mixture on a 4 Fill the tacos with salad leaves, warmed through.
mince mixture gives
spice mix the tacos a punchy, prepared tray. Use a spoon sprouts, mince mixture, cucumber,
425g can mexe spicy kick. to spread the mixture into avocado and tomato. Top with sour
beans, drained two 16cm-wide discs. Repeat cream and coriander, if you like.
40g mixed salad leaves on the remaining tray. Bake for PER SERVE • 54g protein • 54g fat
50g snow pea sprouts, 12-13 minutes or until golden. (25g saturated fat) • 15g carb
trimmed 2 Carefully lift the warm cheese • 8g dietary fibre • 784 Cals (3276kJ)
1 Lebanese cucumber, discs off the tray and drape over a

halved lengthways, rolling pin for 5 minutes or until cool. tip!
coarsely chopped Repeat with the remaining cheese Only cook 2 shells on a tray at
1 avocado, finely chopped mixture to make 8 tacos. a time, as the mixture will spread.
1 tomato, finely chopped 3 Meanwhile, heat the oil in a frying This also lets you shape the tacos
Sour cream, to serve pan over medium heat. Cook the while they’re still warm.

make ahead
secret
ingredient 3
2
cook it now!
kung pao spaghetti with prawns

300g spaghetti 1 red capsicum, deseeded, sliced peanuts and stir-fry for 1-2 minutes switch it!
400g peeled green prawns, 4 green shallots, trimmed, or until golden. Transfer to a bowl. Replace the prawns
halved lengthways cut into 4cm lengths Add garlic, ginger and chillies and with 400g thinly
1 tbs Chinese rice wine 1 bunch choy sum, trimmed, stir-fry for 1 minute or until aromatic. sliced chicken breast
2 tsp sesame oil cut into 6cm lengths Add prawns, in 2 batches, and cook or thigh fillets. Stir-fry
2 ⁄ 2 tbs soy sauce
1 for 1-2 minutes each side or until for 3-4 minutes or
1 tbs cornflour 1 Cook the spaghetti in a large golden. Transfer to a bowl. until cooked through.
2 tsp sugar saucepan of salted boiling water 4 Add the onion and capsicum to
1 ⁄ 2 tbs Chinese black
1 following packet directions or the wok and stir-fry for 2-3 minutes
vinegar secret until al dente. Drain. Return or until tender-crisp. Stir-fry the
2 tbs peanut oil ingredient to the pan. Keep warm. shallots for 30 seconds. Add the
55g (1 ⁄ 3 cup) roasted Chinese black 2 Meanwhile, combine the prawns and vinegar mixture and
vinegar is made
peanuts, coarsely prawns, rice wine, sesame stir-fry for 1 minute or until warmed
from glutinous rice
chopped and adds depth oil, 1 tbs soy sauce and through and sauce thickens slightly.
2 garlic cloves, of flavour. 2 tsp cornflour in a large 5 Blanch the choy sum. Add the
chopped bowl. Combine the sugar, black prawn mixture to the spaghetti. Toss
3cm-piece fresh ginger, vinegar and remaining 11 ⁄ 2 tbs soy to combine. Serve with the choy
peeled, cut into matchsticks sauce and 2 tsp cornflour in a sum and sprinkle with peanuts.
10 dried red chillies or 1-2 tsp separate bowl. PER SERVE • 38g protein • 21g fat
dried chilli flakes 3 Heat the peanut oil in a large wok (4g saturated fat) • 67g carb
1 brown onion, cut into wedges or frying pan over high heat. Add the • 10g dietary fibre • 632 Cals (2643kJ)

It’s all
GOUDA
Need a simple side for dinner?
You can’t beat this simple Gratin
– loaded with irresistible Frico
Gouda cheese, creamy spinach
and potato. Gouda is a classic
Dutch cheese and takes this
recipe to another level. Serve
as a tasty side dish or make it
the hero for meat-free Monday,
either way it won’t let you down.
CREAMY SPINACH
& POTATO GRATIN
SERVES 4-6
2 tablespoons butter
4 medium potatoes, peeled &
thinly sliced
8 Frico Gouda cheese slices
2 teaspoons oregano
2 handfuls spinach (about 80g)
2 medium garlic cloves, minced
250ml milk
250ml cooking cream
1/2 teaspoon salt
1/4 teaspoon black pepper
f
1/4 teaspoon nutmeg
3/4 teaspoon garlic powder
1 bay leaf
Arrange 5 to 6 cheese slices in one Frico cheese originates from the unique
Preheat oven to 180°C. Thinly slice the layer over the potatoes and sprinkle open landscapes of Northern Holland.
peeled potatoes. For best results, use a over some oregano. Spread spinach For generations this area has been
mandolin slicer. leaves over the cheese, then layer the expertly crafting cheese from milk of
rest of the potatoes on top. the famous Frisian cows, to produce
Combine milk and cream in a small
pure and tasty cheese. For more
saucepan over medium heat. Add salt, Pour the warm milk mixture over
information, visit mayers.com.au or
pepper, nutmeg, garlic powder and a bay the potatoes. Use a spoon to gently
frico.com
leaf. Gently cook until just warm. Discard press potatoes down, making sure it
bay leaf. is well-covered with the milk. Shred
the remaining Frico Gouda cheese and
Grease a medium oven dish (about
sprinkle on top with a little oregano.
20x26cm) with butter and add minced
garlic. Create one layer of sliced potatoes Bake for 60-75 minutes or until golden
in the bottom of the oven dish. and cooked through. Serve immediately.
arions
EXPRESS Looking for the perfect recipe for saucy and succulent pork ribs?
Try Marion Grasby’s version, with a genius .
sweet
stick &
spic

cook it now
“To get really tender meat with a slightly

charred flavour, slow-cook the ribs in the
oven, then finish them off on the barbecue.
Cooling the ribs before adding the second
layer of sauce helps it stick to the meat
— finger-licking bliss!” Marion Grasby
sweet ’n’ spicy pork ribs

serves 4 | prep 10 mins | cooking 2 hours 10 mins
250ml (1 cup) gluten-free tomato sauce Chargrill the ribs, basting often with the
250ml (1 cup) gluten-freen sweet chilli sauce reserved sauce mixture, for 3-4 minutes
2 (about 600g each) pork rib racks each side or until lightly charred.
Dried chilli flakes, to taste 5 Use a large, sharp knife to cut between
Coarsely chopped fresh coriander every 3 ribs. Sprinkle with chilli flakes
RECIPE MARION GRASBY PHOTOGRAPHY JEREMY SIMONS STYLING MICHELLE NOERIANTO FOOD PREPARATION DIXIE ELLIOTT
leaves, to serve and coriander to serve.

PER SERVE • 42g protein • 39g fat (15 saturated fat)
1 Preheat oven to 150°C/130°C fan forced. • 16g carb • 1g dietary fibre • 581 Cals (2432kJ)
Line a large roasting pan with foil. Combine
the tomato and sweet chilli sauces in a bowl. tips!
2 Place the pork ribs in a single layer in You can slow-cook the ribs up to
the prepared pan. Spoon half the sauce 2 days in advance. Cool, then cover
mixture over the ribs and turn to coat both and place in the fridge. Bring to room
sides. Place another sheet of foil over the temperature before barbecuing.
ribs and fold the edges over to tightly Adjust the spiciness by changing the
enclose. Roast for 2 hours or until tender. ratio of sweet chilli and tomato sauce.
3 Remove from the oven and carefully If serving kids and adults, serve the
open the foil. Set aside to allow the ribs chilli flakes at the table so each person
to cool to room temperature. can add their own to taste.
4 Preheat a barbecue grill or chargrill The ribs can also be finished under
pan on medium-high. Reserve a few the oven grill instead of on the barbecue.
tablespoons of the remaining sauce mixture Simply heat the grill to high and brush
for basting. Use a pastry brush to brush the ribs with the sauce, then grill, turning,
the remaining sauce mixture over the ribs. until both sides are charred.

17-minute
meals!
Fast, fresh dishes
48
September 2018 49
linguine with no-cook puttanesca sauce
1
tip!
50
September 2018 51
cook it now!
speedy curried chicken fast tuna salad with

& mango rice bowl beetroot hummus
serves 4 | prep & cooking 17 mins serves 4 | prep & cooking 17 mins
400g chicken tenderloins 1 mango, thinly sliced 80g (1 ⁄ 2 cup) frozen baby peas, 4 small radishes, thinly sliced
2 tbs gluten-free tikka masala 1 small avocado, thinly sliced thawed 1 avocado, quartered
curry paste 1 small red onion, thinly 1 garlic clove, crushed 2 baby cos lettuces, leaves
100g green beans, trimmed sliced into rings 1 tbs olive oil separated
150g (1 cup) frozen shelled Chopped roasted cashews 2 tsp caramelised balsamic 60g goat’s cheese
edamame, thawed or peanuts, to serve vinegar 8 small crusty bread slices,
2 x 250g pkts microwave Fresh mint leaves, to serve 1 ⁄ 2 x 200g tub beetroot hummus toasted
brown and red rice, warmed Kewpie mayonnaise, 2 x 225g cans tuna in oil, Fresh lemon thyme leaves,
100g baby spinach to serve (optional) drained, flaked to serve
1 small red onion, finely chopped Pepitas, to serve (optional)
1 Combine the chicken and curry paste in a large bowl. Heat a
large frying pan over medium heat. Cook chicken, in 2 batches, for 1 Place peas in a heatproof bowl. Cover with boiling water. Set aside
2-3 minutes each side or until golden and cooked through. Transfer for 30 seconds or until just tender. Drain and rinse under cold water.
to a plate. Halve the chicken diagonally. Keep warm. 2 Combine the garlic, oil and vinegar in a small bowl. Season.
2 Meanwhile, place beans and edamame in separate heatproof Spread the hummus over the serving plates. Top with peas, tuna,
bowls. Cover with boiling water. Blanch for 2 minutes. Drain. onion, radish, avocado and lettuce.
3 Divide the rice among serving bowls. Top with chicken, spinach, 3 Spread goat’s cheese over the toasted bread. Sprinkle the salad
beans and edamame, mango, avocado and red onion. Sprinkle with with thyme and pepitas, if you like. Drizzle with the dressing and
nuts and mint. Serve drizzled with mayonnaise, if you like. serve with the goat’s cheese toast.
PER SERVE • 33g protein • 15g fat (3g saturated fat) • 55g carb • 10g dietary PER SERVE • 33g protein • 38g fat (8g saturated fat) • 36g carb • 9g dietary
fibre • 514 Cals (2148kJ) fibre • 644 Cals (2690kJ)
tip! tip!
You can cook the chicken up to 2 days ahead. Store in an Serve leftover beetroot hummus with grilled or barbecued
airtight container in the fridge. Reheat chicken or serve cold. meats, or on flatbread with felafels or kofta.

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eat real Real food.
SALSA verde
September 2018 57
in season in season
fast
lunch
for 2
BEST OF
SEPTEMBER
fruit
vegies
herbs
17-minute
caesar salad
58 September 2018
eat real
RADISH
KNOW-HOW
These blushing beauties
have a surprising bite.
Raw or cooked, they give
dishes crunch, colour and
a delicious peppery zing.
choose Firm-skinned radishes with
strong, bright green stems and leaves.
Soak in iced water before using to amp
up the crispness. store Trim the
leaves. Store in a sealed bag in the
fridge for up to 2 weeks. cook Grate,
slice or julienne and toss through
salads and risottos. Pickle or ferment
them and add to kimchi, your next
cheese platter or an Asian slaw.
Try pan-frying halved radishes in
butter with some garlic or anchovy.
pair with mint • cucumber
• parsley • avocado • carrot • feta
• lettuce • potatoes • green beans
• red meat • white-fleshed fish
more Ready to try some radish?

Give these meals a whirl at
online taste.com.au/radishrecipes

fast & fresh
healthy in a hurry
60
September 2018 61
eat real
healthy pad thai japanese fried rice

serves 4 | prep 20 mins | cooking 17 mins serves 4 | prep 15 mins | cooking 15 mins
100g thin rice stick noodles 1 red capsicum, deseeded, 2 eggs, lightly whisked 1 large carrot, peeled,
1 tsp tamarind paste thinly sliced 1 (about 400g) eggplant, finely chopped
1 tbs gluten-free tamari 1 bunch broccolini, cut into finely chopped 150g snow peas, trimmed, sliced
1 tbs fresh lemon juice 3cm lengths 250g extra-lean pork mince 340g (2 cups) cooked brown rice
1 tsp brown sugar 400g carrots, peeled, 4 green shallots, trimmed, 1 tbs gluten-free tamari
250g firm tofu, cut into cut into noodles using thinly sliced, plus extra, 1 tbs sake
1.5cm pieces a spiraliser to serve 1 tsp sesame oil
200g peeled green prawns, 55g (1 cup) bean sprouts 3 garlic cloves, crushed 1 tsp sesame seeds, to serve
tails intact 2 tbs chopped roasted unsalted 1 ⁄ 2 tsp dried chilli flakes (optional)
1 white onion, halved, thinly sliced peanuts, to serve
3 garlic cloves, crushed Lime wedges, to serve 1 Heat a large wok over medium-high heat and spray with oil.
Add half the egg, tilting the wok so it covers the base. Cook for
1 Place rice noodles in a large heatproof bowl. Cover with boiling 1 minute or until just set. Transfer to a board. Repeat with the
water. Set aside for 3 minutes or until softened. Drain. remaining egg. Roll up each omelette and thinly slice. Set aside.
2 Combine tamarind, tamari, lemon juice and sugar in a small bowl. 2 Return wok to high heat and spray with a little oil. Stir-fry eggplant
Stir until sugar dissolves. Set aside. for 2-3 minutes or until golden and softened. Transfer to a plate.
3 Heat a large wok over high heat. Lightly spray with oil. Stir-fry the 3 Spray the wok with a little more oil. Add the mince and stir-fry,
tofu for 1-2 minutes, until golden. Transfer to a plate. Lightly spray breaking up any lumps with a wooden spoon, for 2-3 minutes or
wok with oil. Add prawns and stir-fry for 4 minutes or until they until browned. Add the shallot, garlic and chilli and stir-fry for
change colour and are just cooked through. Place on top of tofu. 1 minute or until aromatic. Add the carrot and snow peas and
4 Lightly spray wok with oil. Add onion and stir-fry for 2 minutes. stir-fry for 2 minutes or until tender-crisp. Add the rice, tamari,
Add garlic and stir-fry for 30 seconds or until aromatic. Add sake and sesame oil and stir-fry until heated through.
capsicum and broccolini and stir-fry for 2 minutes or until tender- 4 Serve the fried rice topped with sliced omelette, extra shallot
crisp. Add carrot and stir-fry for 1 minute. Add tofu, prawns and and sesame seeds, if you like.
sauce mixture. Stir-fry for 1-2 minutes or until warmed through. PER SERVE • 23g protein • 9g fat (2g saturated fat) • 35g carb
5 Serve topped with bean sprouts, peanuts and lime wedges. • 7g dietary fibre • 325 Cals (1357kJ)
PER SERVE • 25g protein • 9g fat (1g saturated fat) • 30g carb
• 10g dietary fibre • 323 Cals (1352kJ)

lemon chicken noodle salad
serves prep cooking
4
1
64
It ’s all
you...
...well ki nda.
But
no o ne needs to k now that !
.
H
ALT
BETTER HE
OR
F
ST REAL TASTE. REAL FOOD. REAL LIFE.
AR
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eat real
the doctor’s
diet
HOW TO DO BREAKFAST
68
eat real
more online
Keen for more healthy
breakfast ideas? Visit
taste.com.au/healthybrekky
french toast
see page 71

anna’s toasted muesli
makes prep cooking
tip!
70
eat real
loaded avocado on toast

After removing the seed, I use my thumbs or
a spoon to scoop out the flesh and chop it.
1 large ripe avocado, flesh coarsely chopped

Juice of 1 ⁄ 2 lemon
2 tbs quark, labne or Greek-style yoghurt
Large pinch of sea salt
1 fresh mint sprig, leaves picked and chopped
Handful of chopped fresh continental parsley
4 thick slices sourdough french toast
Drizzle of olive oil This is a family favourite on long weekends and holiday
1 ⁄ 2 lemon, rind finely grated mornings. Quick, easy and super delicious, it’s a great
Finely chopped long fresh red chilli, to taste (if you like!) way to use up leftover bread. Fresh bread also works,
but choose something crusty and tasty (panettone and
1 Place the avocado in a bowl and add the lemon juice, quark, fruit bread are great, too!).
labne or yoghurt, salt, half the mint and half the parsley. serves 2 | prep 10 mins | cooking 12 mins
Mash together with a fork to a chunky consistency.
2 Toast the sourdough until golden and place on 2 plates. 2 eggs Pinch of sea salt
While the toast is still hot, drizzle with a little olive oil and spoon 3 tbs milk or cream 4 thick slices day-old bread
over the avocado mixture. Scatter with the remaining mint and A generous pinch of ground A generous knob of butter
parsley, then finish with the lemon rind and chilli, if using. cinnamon Fresh berries and maple syrup,
Season with pepper and serve. A generous pinch of brown sugar to serve
tip! 1 Place the eggs, milk or cream, cinnamon, brown sugar and salt in
Don’t let herbs go limp in the fridge! Chop them when fresh a wide shallow bowl and whisk together well. Working with 2 slices
and freeze them in snap-lock bags or ice-cube trays so you’ll of bread at a time, add the bread to the bowl, turning each piece in
always have flavour-boosters on hand. the mixture to coat well. Leave to soak for a few minutes, turning
occasionally, while your frying pan heats up.
2 Heat a large frying pan over medium heat and add the butter.
quick muesli When the butter has almost melted, add the egg-soaked bread and
No added sugars or preservatives and exactly cook for 2-3 minutes each side, until golden and puffy. Repeat this
the way you want it, depending on your taste. soaking and cooking process with the remaining slices of bread.
makes about 2kg | prep 15 mins Serve warm, topped with berries and drizzled with maple syrup.
1kg whole rolled oats

150g (1 cup) sunflower seeds
140g (1 cup) pumpkin seeds or linseeds
(or a combination of both)
320g (2 cups) natural almonds, toasted,
coarsely chopped
3 tbs ground cinnamon
300g (2 cups) chopped dried pears,
apricots or peaches (or a combination
of all three) by Dr Sandro Demaio
(Macmillan Australia,
1 Mix together all the ingredients in a large bowl, then transfer $34.99) is available in
to a few airtight jars and store in your cupboard for up to 2 months. bookshops and online.

Bake for kids with cancer
When you become a Cupcakes 4 a Cure host, you’ll not only share your delicious
baking with family and friends, you’ll raise funds for childhood cancer research.
Call or email us for your host pack and bake a difference today!
Call 1800 651 158 or email info@tkcp.org.au

peanut butter & jam
slice with vanilla salt
makes | prep
cooking
74
eat real
healthy
showdown
Louise Keats chooses the healthier options in our monthly food and drink battle.
leek
vs vs
Both have similar cals, but leeks are more nutrient-dense, being
mayonnaise, but mayo typically has over 10 per cent more cals a better source of beta-carotene, vitamin K and the healthy-eye
and total fat, eight times the sugar and one-sixth of the protein. carotenoids lutein and zeaxanthin (onions have virtually none).
Plus, hollandaise has more than five times the calcium and Leeks also have over three times the vitamin C, as well as more
four times the iron. It also has more zinc, folate and vitamin A. potassium, manganese and iron. There’s plenty of goodness in
Whichever you choose, make it at home and you’ll be ahead. the green tops, so don’t toss them. As always, variety is best.
winner: hollandaise winner: leeks
plain scone
vs vs
more calories than plain scones, as well as twice the fat and over but are a better source of manganese, for stronger bones.
four times the sugar. But that’s without any jam and cream added They have five times more selenium, too. But walnuts contain
to the scone, which increases sugar and fat content. Make either over six times the folate, almost double the protein and
of them at home with wholemeal flours and less sugar (and fresh vitamin E, over twice the zinc, as well as more fibre, calcium,
rather than dried fruit in the muffins) to create a healthier treat. iron, magnesium and potassium. Once again, variety is best.
winner: plain scone winner: walnuts
coconut yoghurt
vs vs
PHOTOGRAPHY ALAMY, GETTY
Cooked snow peas have over 80 per cent more cals than cooked
winner (just don’t confuse it with coconut-flavoured regular green beans, thanks to their almost-double natural sugar content.
yoghurt, which contains dairy). But for everyone else, unflavoured But with those extra cals comes over twice the protein, magnesium
natural yoghurt is the better pick. It does have more natural sugar and vitamin C, more than four times the potassium and extra fibre.
(in the form of lactose), but it typically has around half the calories, Green beans are a better source of calcium, beta-carotene and
one-fifth of the fat, four times the protein and more calcium. iron so, ultimately, both deserve a place on your shopping list.
winner: natural yoghurt winner: it’s a tie

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How to use: These versatile pears can
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baking, or slice them up for salads.
spring reboot
Feeling sluggish from indulging in winter comfort food? Re-energising your body and
reclaiming your bounce is easier than you think, says Dilvin Yasa, and it all begins now.
keep it simple be mindful fridge or pantry than the fifth one. And it’s
Rather than dive head first into a ‘cleanse’ Do you have a habit of eating in front of the for this reason that Reynolds recommends
or strict diet, making better choices on your TV or snacking while looking at your phone? a kitchen blitz. “You don’t have to throw out
plate is more likely to yield longer-lasting Not only could you be making the wrong your ‘sometimes’ foods, but push them
results, says nutritionist Dr Rebecca Reynolds. food choices, but you might be overeating towards the back where you have to search
“Where you can, replace your usual food as well, says Simone Austin, an accredited to find them. Then, pad out the front section
items with wholegrain options that are practising dietitian from the Dietitians with lovely fresh fruits, vegetables and
low GI, such as oats, quinoa and grainy Association of Australia. grains,” she advises.
breads, and introduce higher-protein foods, “If you want to change your habits, Apply the same rule to your cookbooks
like oily fish, eggs and legumes.” observe not just what you eat, but how you by moving baking tomes to a shelf where
While Reynolds says eating ‘sometimes’ do it,” Austin says. “Ask yourself questions they’re not at eye level.
foods – such as cakes, chips and sausages like, ‘Am I drinking enough water? Where
– in moderation isn’t a problem, where we’re am I eating my meals?’ You might be
96%
really getting it wrong is with our limited surprised by just how many bad choices
vegetable intake. According to the latest we make because we simply didn’t give
study released by the Australian Bureau of ourselves a moment to think.”
Statistics, less than four per cent of Aussies
are eating enough vegies and legumes. reorganise your kitchen
This is something that Reynolds says we Where you position food in your pantry
really need to address. “Vegetables provide and fridge can influence what you reach of Aussies aren’t
lots of fibre, which helps with fullness and,
therefore, weight management, and they’re
for when you’re feeling peckish.
A 2011 study from Cornell University in
eating enough veg
loaded with phytonutrients, which act as the US revealed that we’re three times more and legumes daily.
antioxidants to help the heart.” likely to eat the first food item we see in our Source: Australian Bureau of Statistics
78
eat real
plan ahead rethink sizes

Missing a couple of ingredients for a meal We’ve long known that monitoring our
you were going to prepare? There’s every portion sizes is essential for a healthier
chance you’ll scrap the idea and get lifestyle (for the record, Reynolds
takeaway – a habit that can easily be recommends filling half your plate with
nipped in the bud by always being vegetables, one-quarter with protein and
prepared, says Austin. the remaining quarter with a low-GI food,
“Spend some time each week looking at such as brown rice), but studies show that
recipes and planning meals before visiting the larger the container or plate we eat
the supermarket with a detailed shopping from, the more likely we are to overeat.
THIS ARTICLE ORIGINALLY APPEARED IN BODY + SOUL. PHOTOGRAPHY CHRIS L JONES STYLING MICHELLE NOERIANTO FOOD PREPARATION PETA DENT
list,” she suggests. “And be sure you’ve One Cornell University study found that
already eaten, or have a healthy snack by switching from a 25cm to a 30cm plate,
on hand so that hunger doesn’t cause people consumed 22 per cent more
you to impulse-buy.” kilojoules at a meal. The solution? Use
smaller plates and smaller glasses – and
introduce variety always choose the smallest container or
We know from searches at taste.com.au plate on offer when buying takeaway.
that there’s a roster of family favourites “Listen to your body and eat slowly,”
we keep coming back to (ahem: spag bol, is the final piece of advice from Reynolds.
zucchini slice, pumpkin soup and butter “It will tell you when it’s full, but you need
chicken). This tendency to stick to what to take the time to hear it.”
we know could be costing us, Austin says.
swap white for grain

“If you become bored with your diet, you’re
more likely to reach for quick, unhealthy
solutions.” To counter this, she recommends
aiming to put at least one new thing in your Choose wholegrain
trolley each week. “Play a game where you options as often as you
add a new vegie or fruit to your basket and can. Every swap is a step
base one of your recipes around it.” towards better health.

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weekend new ideas
crispy GREEN BEAN FRIES
September 2018 81
naughty
Chocolate is a winner every time, so which of
“The these beauties will you go for? James Viles’
ultimate double-choc indulgence or Louise Keats’
chocolate healthier hazelnut version?
cake.” rich &
luscious
indulgent
“Choc
hazelnut
perfection.”
gluten
free light
September 2018 83
Want a rich,
fudgy cake?
Just add
sour cream
to the batter.
ooray! The
search is double
finally over
for the the
ultimate chocolate
cake. Melted 70% dark choc
chocolate, sour cream
and dark muscovado
sugar create a dense,
moist cake with a fudgy decadent chocolate cake with cream cheese frosting
crumb. And instead serves 10 | prep 20 mins (+ cooling time) | cooking 1 hour 20 mins
of regular chocolate
buttercream icing, 160g dark chocolate (70% cocoa), broken into pieces 2 Melt the chocolate in a heatproof bowl over a
RECIPES JAMES VILES, LOUISE KEATS PHOTOGRAPHY NIGEL LOUGH, JEREMY SIMONS
STYLING MICHELLE NOERIANTO FOOD PREPARATION CYNTHIA BLACK, DIXIE ELLIOTT
I’ve whipped cream 170g butter, at room temperature saucepan of simmering water, stirring occasionally,
cheese into the mix 430g (2 cups) dark muscovado sugar until smooth (make sure the bowl doesn’t touch the
to create a decadent 3 eggs water). Remove from heat. Set aside to cool slightly.
frosting to slather on 2 tsp vanilla bean paste 3 Use electric beaters to beat the butter and sugar
top. It combines the 30g (1 ⁄ 4 cup) cocoa powder in a large bowl until pale and creamy. Beat in the
light tang of the cream 1 tsp bicarbonate of soda melted chocolate, then beat in the eggs and vanilla
cheese with the bitter 130g sour cream until well combined. Beat in the cocoa powder,
roasted notes of the 11 ⁄ 2 tbs boiling water bicarb, sour cream and boiling water until combined.
cocoa powder, and is 225g (11 ⁄ 2 cups) plain flour Add the flour and stir until smooth and combined.
the perfect pairing for Pour into the prepared pan and smooth the surface.
the sweetness of the Bake for 1 hour 15 minutes or until a skewer inserted
cake. This is the cake temperature into the centre comes out clean. Set the cake aside
for all you chocaholics 60g butter, at room
secret
out there. Serve it for temperature
ingredient 4 Meanwhile, to make the frosting, use electric
birthdays or even beaters to beat the cream cheese and butter in
as a show-stopping mixture a bowl until smooth and creamy. Gradually beat
dessert at your next 50g (1 ⁄ 2 in the icing sugar, cocoa and milk until smooth.
dinner party, sprinkled 1 tbs milk 5 Turn the cake out onto a serving plate. Spread the
with fresh raspberries frosting over the top, using the back of a tablespoon
or strawberries. Just be 1 to create swirls.
warned, this cake is not Grease the base and side of a round 22cm cake pan PER SERVE • 8g protein • 38g fat (24g saturated fat)
for the faint-hearted! with melted butter. Line the base with baking paper. • 114g carb • 3g dietary fibre • 818 Cals (3420kJ)

Hazelnuts
replace wheat
lour in this
gluten-free
version.
his lovely, moist

chocolate cake
is gluten-free
high in
protein
and high in
protein – thanks
to the five eggs and
hazelnuts – making
it a more virtuous
choice than traditional
chocolate cake. chocolate hazelnut cake
The secret ingredient serves 12 | prep 20 mins (+ cooling time) | cooking 50 mins
in this recipe is maca root
powder – this Peruvian 150g butter, cubed 45 minutes or until just cooked (the cake will appear
vegie belongs to the 200g 70% dark chocolate, broken into pieces (see tips) soft in the centre). Cool in the pan for 15 minutes,
brassica family and is 140g (2 ⁄ 3 then turn out onto a wire rack to cool completely.
high in antioxidants, 5 eggs Dust with maca powder before serving, if you like.
as well as being a 1 tsp natural vanilla extract PER SERVE • 6g protein • 30g fat (12g saturated fat)
good source of protein, • 20g carb • 2g dietary fibre • 368 Cals (1540kJ)
fibre, iron, calcium and 1 ⁄2 tsp gluten-free baking
secret
potassium. It makes a powder
ingredient
Hazelnut
nourishing alternative to 1 ⁄2 If you want to use a less-refined brown sugar,
icing sugar for dusting, to dust (optional) try rapadura (panela) or coconut sugar, instead.
and can be blended into However, using them will give a less sweet result.
smoothies for a superfood 1 (Note: the weights of these sugars can vary, so
boost. You can buy maca fan forced. Grease the base of a if you have scales, use the gram measurement
powder from selected for greater accuracy.)
supermarkets and health 2 Gently melt the butter and chocolate (either in You can use dark baking chocolate
food stores. a saucepan on the stove or in a microwave-safe (40% cocoa solids) or a more bitter 70-80%.
To make a nut-free bowl in the microwave), stirring occasionally, until I prefer chocolates with a higher cocoa content,
version, process 50g just melted and smooth. Set aside. because they tend to have less sugar and more
pepitas, 50g linseeds, 3 Whisk the sugar, eggs and vanilla in a large bowl polyphenols. If you’re using brown sugar, a 70-80%
50g sunflower seeds until combined. Add the melted chocolate mixture chocolate is perfect to balance the sweetness.
and 50g desiccated and whisk until combined. Add the hazelnut meal and If you’re using rapadura or coconut sugar (see tip
coconut. Use instead baking powder and stir until just combined. above), use a less-bitter chocolate with a lower
of hazelnut meal. 4 Pour the mixture into the prepared pan. Bake for cocoa content, such as 40%.

WORDS MATT PRESTON RECIPES MATT PRESTON & MICHELLE SOUTHAN PHOTOGRAPHY JEREMY SIMONS
STYLING MICHELLE NOERIANTO FOOD PREPARATION CYNTHIA BLACK
7 spins
ROLLS
on
September 2018
SAUSAGE
taste magazine
87
weekend
moroccan sausage rolls
We’ve been on a long quest to create the perfect sausage roll with Middle Eastern flavours
and here is the next step on that journey. If you don’t like heat, just reduce the harissa a
little! And if you don’t have harissa, adding a couple of deseeded and finely chopped long
red chillies will do. Serve these sausage rolls with tabouli (find a recipe at taste.com.au).
makes 16 | prep 20 mins (+ 10 mins cooling time) | cooking 40 mins
1 tbs olive oil 2 Add the mince, oats, currants, chopped

1 small red onion, finely chopped mint, pine nuts, harissa, cumin, cinnamon
2 garlic cloves, crushed and 1 egg to the cooled onion mixture.
2 tsp finely grated fresh ginger Season. Mix until well combined.
500g lamb mince 3 Preheat oven to 200°C/180°C fan forced.
50g (1 ⁄ 2 cup) rolled oats Line 2 baking trays with baking paper.
55g (1 ⁄ 3 cup) currants Lightly whisk the remaining egg in a bowl.
1 ⁄4 cup chopped fresh mint, plus 4 Cut the pastry sheets in half. Place a
1 ⁄ 3 cup shredded fresh mint, extra quarter of the mince mixture along the
2 tbs pine nuts centre of each piece of pastry. Brush 1 long
1 tbs harissa paste edge with whisked egg. Fold pastry over
1 tbs ground cumin filling, pressing to seal. Cut each roll into
1 tsp ground cinnamon 4 pieces. Place, seam side down, on the
2 eggs prepared trays. Brush the pastry with egg.
2 sheets frozen puff pastry, just thawed Use a small sharp knife to pierce the tops a
Cumin seeds, to sprinkle few times to allow steam to escape. Sprinkle
260g (1 cup) Greek-style yoghurt with cumin seeds. Bake for 30 minutes or
until cooked through and golden.
1 Heat oil in a frying pan over low heat. Cook 5 Combine the yoghurt and extra mint in
the onion, garlic and ginger, stirring often, for a bowl. Serve with the sausage rolls.
8-10 minutes or until soft. Transfer mixture to PER SERVE • 10g protein • 11g fat (5g saturated fat)
a large bowl. Set aside to cool. • 13gcarb • 2g dietary fibre • 197 Cals (822kJ)

weekend
1
moroccan
sausage rolls

mini thai green chicken curry sausage rolls
Send yo’ sausage rolls on a Bangkok holiday with this simple recipe, using chopped red
chilli, coriander and kaffir lime for texture and a fresh spicy kick. Add a squeeze of lime
to the sweet chilli sauce to balance the sweetness, if you like.
makes 36 | prep 30 mins | cooking 25 mins
500g chicken mince 1 Combine the mince, beans, kaffir lime until cooked through and golden. Repeat
100g green beans, finely chopped leaves, shallot, panko, coriander, curry with the remaining sausage rolls.
4 kaffir lime leaves, finely chopped paste and 1 egg in a bowl. Season. Mix 4 Meanwhile, to make the herb salad,
2 green shallots, finely chopped until well combined. combine the Thai basil, coriander, shallot
50g (1 cup) panko breadcrumbs 2 Preheat oven to 220°C/200°C fan forced. and chilli in a bowl. Add the lime juice and
1 ⁄4 cup chopped fresh coriander Line 2 baking trays with baking paper. toss until well combined.
2 tbs Thai green curry paste Lightly whisk the remaining egg in a bowl. 5 Serve the sausage rolls with the herb
2 eggs 3 Cut the pastry sheets in half. Place salad and drizzled with sweet chilli sauce.
3 sheets frozen puff pastry, just thawed one-sixth of the mince mixture along centre PER SERVE • 4g protein • 4g fat (2g saturated fat)
2 tbs black and white sesame seeds of each piece of pastry. Brush 1 long edge • 8g carb • 1g dietary fibre • 89 Cals (372kJ)
Sweet chilli sauce, to serve with whisked egg. Fold pastry over filling,
2
thai herb salad pressing to seal. Cut each roll into 6 pieces.
1 ⁄2 cup small fresh Thai basil leaves Place half the rolls, seam side down, on the
1 ⁄2 cup fresh coriander leaves prepared trays. Brush the pastry with egg.
1 purple shallot Use a small sharp knife to pierce the tops a
1 long fresh green chilli, thinly sliced few times to allow steam to escape. Sprinkle
1 ⁄ 2 lime, juiced with sesame seeds. Bake for 25 minutes or
mini thai
green chicken
curry sausage
rolls

weekend
the trojan bacon &

cheddar sausage roll
It might look like an ordinary sausage roll
on the surface, but when you cut it open
you’ll find that this is the kransky of the
sausage roll world!
serves 6 | prep 20 mins (+ cooling time)
cooking 35 mins
1 tbs olive oil

200g shortcut bacon rashers, finely chopped
1 small brown onion, finely chopped
2 garlic cloves, crushed
500g pork and veal mince
1 small green apple, peeled, coarsely grated
50g (1 ⁄ 2 cup) rolled oats
1 ⁄ 3 cup chopped fresh continental parsley
2 eggs
150g piece cheddar, cut into 1cm cubes
2 sheets frozen puff pastry, just thawed
25g (1 ⁄ 3 cup) shredded parmesan
Tomato relish and hot English mustard,
to serve
1 Heat oil in a frying pan over medium-high

heat. Cook the bacon, onion and garlic,
stirring often, for 5 minutes or until soft.
Transfer to a large bowl and set aside to cool.
2 Add the mince, apple, oats, parsley and
1 egg. Season. Mix well. Stir in cheddar.
Line a baking tray with baking paper. Lightly
whisk the remaining egg in a bowl.
4 Place half the mince mixture along the
centre of each pastry piece. Brush edges
with egg. Fold pastry over to enclose filling.
Place, seam side down, on prepared tray.
Brush the pastry with egg. Use a sharp knife
to score the tops to allow steam to escape.
Sprinkle with parmesan. Bake for 30 minutes
or until cooked through and golden. Serve
with tomato relish and hot English mustard.
• 31gcarb • 4g dietary fibre • 645 Cals (2696kJ)
3
the trojan
bacon
& cheddar
sausage roll

4 cajun
sausage
rolls

weekend
“You could also

serve these spicy
little numbers
cajun sausage rolls
These sausage rolls get their name because they are so tasty you’ll need to cage ’em to with a dish of
keep the kids’ hands off them! (Sorry, I couldn’t resist.) Tabasco (used in the dipping sauce) barbecue sauce
was first made on a small Louisiana island in 1868. Mixing Tabasco with tomato sauce is
almost as old an idea, according to The Hot Sauce Bible by Dave DeWitt and Chuck Evans. for dipping.”
Campbell’s Tabasco Ketchup was introduced in 1911 and Bull Head “tomato catsup with
Tabasco sauce” launched commercially at around the same time.
makes 36 | prep 20 mins (+ 5 mins standing time) | cooking 30 mins
1 large celery stick, finely chopped 1 Place the celery in a heatproof bowl. with egg. Fold the pastry over to enclose
500g beef mince Pour boiling water over and set aside the filling, pressing to seal. Score the top of
1 small brown onion, finely chopped for 5 minutes. Drain well. each roll lightly to create 6 portions. Place,
2 garlic cloves, crushed 2 Combine the celery, mince, onion, garlic, seam side down, on the prepared trays.
70g (1 cup) fresh breadcrumbs breadcrumbs, pecan, parsley, Cajun Brush the pastry with egg. Use a small sharp
35g (1 ⁄4 cup) pecans, finely chopped seasoning, barbecue sauce and 1 egg in knife to pierce the tops a few times to allow
1 ⁄4 cup chopped fresh continental parsley a bowl. Season. Mix until well combined. steam to escape. Bake for 25 minutes or
2 tbs Cajun seasoning 3 Preheat oven to 200°C/180°C fan forced. until cooked through and golden. Cut into
1 tbs barbecue sauce Line 2 baking trays with baking paper. rolls along the scored lines.
2 eggs Lightly whisk the remaining egg in a bowl. 5 Combine the tomato sauce and Tabasco
3 sheets frozen puff pastry, just thawed 4 Cut the pastry sheets in half. Place in a serving bowl. Serve with sausage rolls.
250ml (1 cup) tomato sauce one-sixth of the mince mixture along centre PER SERVE • 5g protein • 5g fat (2g saturated fat)
1 tsp Tabasco sauce of each piece of pastry. Brush 1 long edge • 6gcarb • 1g dietary fibre • 91 Cals (379kJ)

chicken, muscat &
prosciutto sausage rolls
These are so posh they’ll turn their nose up
at any old tomato relish. Instead, serve them
with ‘salsa golf’, invented by Argentine Luis
Federico Leloir at an exclusive golf course in
the 1920s. Nearly 50 years later its creator
won the Nobel Prize for chemistry, but this
5
chicken, muscat
& prosciutto
sausage rolls
was one of his earliest experiments. (It’s

actually just mayo mixed with tomato sauce!)
makes 12 | prep 30 mins (+ 10 mins cooling time)
cooking 45 mins
1 tbs olive oil

1 small brown onion, finely chopped
50g button mushrooms, finely chopped
2 garlic cloves, crushed
4 fresh thyme sprigs, plus extra, to serve
2 tbs muscat
500g chicken mince
100g canned baby corn spears, drained,
thinly sliced crossways
50g (1 ⁄ 2 cup) rolled oats
1 ⁄4 cup chopped fresh continental parsley
2 eggs
3 sheets frozen butter puff pastry, just thawed
12 slices prosciutto
235g (1 cup) whole egg mayonnaise
125ml (1 ⁄ 2 cup) tomato sauce
1 Heat oil in frying pan over medium heat.

Cook onion, stirring often, for 5 minutes or
until soft. Add mushroom, garlic and thyme
and cook, stirring, for 5 minutes or until the
mushroom is soft. Add the muscat and cook,
stirring, for 2-3 minutes or until muscat has
evaporated. Transfer to a large bowl and set
aside to cool. Remove thyme sprigs.
2 Add mince, corn, oats, parsley and 1 egg
to onion mixture. Season. Combine well.
Line 2 baking trays with baking paper.
Lightly whisk the remaining egg in a bowl.
4 Cut pastry sheets in half. Place 2 slices of
prosciutto along centre of each. Top with
one-sixth of mince mixture. Brush 1 long edge
with egg. Fold pastry over to enclose filling
and seal. Cut each roll into 2 pieces. Place,
seam side down, on prepared trays. Brush
with egg, pierce pastry and top with extra
thyme. Bake for 30 minutes, until golden.
Serve with combined mayonnaise and sauce.
• 21g carb • 3g dietary fibre • 402 Cals (1682kJ)

weekend
vegan snag-free sausage rolls

Sausage rolls don’t need to have sausage in them. In fact, the earliest ones were made with
beef mince in shortcrust pastry. They don’t even need to have any meat to be uber-tasty,
as this delicious vegan version with sweet potato, pecan and maple syrup proves.
makes 12 | prep 30 mins (+ cooling time) | cooking 30 mins
750g sweet potato, peeled, 1 Place the sweet potato and 2 tbs water 4 Preheat the oven to 200°C/180°C fan
cut into 5cm pieces in a large microwave-safe bowl. Cover and forced. Line a baking tray with baking paper.
1 tbs olive oil microwave on High for 10 minutes or until 5 Spray one half of a filo sheet with oil. Fold
1 brown onion, finely chopped soft. Drain and return to the bowl. Use a fork in half crossways. Place 1 ⁄4 cup of the sweet
2 garlic cloves, crushed to mash until smooth. Set aside to cool. potato mixture at the end of the folded filo
2 star anise 2 Meanwhile heat the oil in a frying pan sheet. Spray the filo with a little oil. Fold in
2 tbs tamari, plus extra, to serve over medium heat. Cook the onion, garlic the sides and then roll up to enclose the
35g (1 ⁄ 2 cup) fresh breadcrumbs and star anise, stirring often, for 5 minutes filling. Place, seam side down, on the
70g (1 ⁄ 2 cup) pecans, finely chopped, or until soft. Add the tamari and cook, prepared tray. Repeat with the remaining
plus extra chopped pecans, stirring, for 2-3 minutes or until the liquid filo sheets, oil and filling to make 12 rolls.
to serve is almost absorbed. Discard the star anise. 6 Spray the rolls with oil. Sprinkle with extra
1 ⁄ 3 cup chopped fresh coriander Add to the sweet potato and mix well. chopped pecans. Bake for 15-20 minutes,
1 tbs maple syrup 3 Add the breadcrumbs, pecans, coriander until golden. Serve with extra tamari.
12 sheets filo pastry and maple syrup to the sweet potato PER SERVE • 4g protein • 9g fat (1g saturated fat)
Olive oil spray mixture. Season. Mix to combine. • 19g carb • 3g dietary fibre • 184 Cals (771kJ)
6 vegan
snag-free
sausage
rolls

weekend
7 all-new aussie
sausage rolls
all-new aussie sausage rolls

Sausage rolls are little known outside the UK and Australia. In fact, when The New York
Times published a recipe in 2014, it caused great excitement. But they didn’t use sausage
mince, which I think gives the best sticky, fatty flavour. Of course, that’s what’s in our all-new
Aussie rolls and we’re jazzing them up with mayo and barbecue sauce for dipping, plus a
bit of coriander. Drizzle the sauces over them, zig-zag style, to make them Prom Night fancy.
makes 18 | prep 20 mins | cooking 35 mins
400g sausage mince 1 Combine the sausage and beef mince, pastry with egg. Use a small sharp knife to
300g beef mince onion, carrot, garlic, breadcrumbs, parsley pierce the tops a few times to allow steam
1 brown onion, coarsely grated and 1 egg in a bowl. Season. Mix until well to escape. Sprinkle with sea salt. Bake for
1 carrot, peeled, coarsely grated combined (the mixture will be sticky). 35 minutes or until cooked and golden.
2 garlic cloves, crushed 2 Preheat oven to 200°C/180°C fan forced. 4 Drizzle the sausage rolls with mayonnaise
35g (1 ⁄ 2 cup) fresh breadcrumbs Line 2 baking trays with baking paper. and then barbecue sauce. Scatter with
1 ⁄4 cup chopped fresh continental parsley Lightly whisk the remaining egg in a bowl. coriander sprigs to serve.
2 eggs 3 Cut the pastry sheets in half. Place PER SERVE • 11g protein • 13g fat (6g saturated fat)
3 sheets frozen puff pastry, one-sixth of the mince mixture along centre • 13g carb • 2g dietary fibre • 210 Cals (877kJ)
just thawed of each piece of pastry. Brush 1 long edge
1 tsp sea salt flakes with egg. Fold pastry over to enclose the tip!
Kewpie mayonnaise and barbecue filling, pressing to seal. Cut each roll into If you want to taste-test a sausage roll
sauce, to serve thirds. Place the sausage rolls, seam side filling before assembling, cook a little in a
Fresh coriander sprigs, to serve down, on the prepared trays. Brush the frying pan, then taste and adjust seasonings.

Sure. My fee is $11,180.
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four
cakes in
one!
98
Spring
CAKES
99
fairy bread layer cake
serves prep cooking
5
buttercream
3
pink chocolate ganache
6
4
1
7
2
100
101
102
four seasons cake
serves prep cooking
winter (green)
1 5
white chocolate ganache 2
spring (pink)
summer (aqua) 3
6
autumn (peach)
103
3-tiered lemon curd cookie cake
serves prep cooking
3
6
mini meringues
7
4
vanilla buttercream
5
1
2 tips!
104
105
RECIPE MIRANDA PAYNE PHOTOGRAPHY JEREMY SIMONS STYLING MICHELLE NOERIANTO
FOOD PREPARATION TESSA IMMENS
see page 112

pear slaw
& plum duck with
sticky five-spice
MOON
Asian festival,
fast
vegie
stir-fr

weekend
sichuan pepper chinese vegies with cashews

serves prep cooking
1 3
tip!
weekend
savoury pork mooncakes

makes 12 | prep 11 ⁄ 2 hours (+ 30 mins chilling time) | cooking 25 mins
1 egg, lightly whisked 1 For the lard dough, use your hands to to form an oval about 15-20cm in length.
1 tbs sesame seeds combine the flour and lard in a bowl to form Roll into a log shape, then turn 90 degrees.
ABC Sweet Soy Sauce Kecap Manis and a smooth dough. Cover with plastic wrap Use a rolling pin to roll out to form a long
Kewpie Mayonnaise, to serve and place in the fridge for 30 minutes. rectangular strip. Roll up tightly into a log
lard dough 2 For the water dough, place the flour, sugar shape. Stand upright on a plate. Cover.
115g (3 ⁄4 cup) plain flour and lard in a bowl. Add 60ml (1 ⁄4 cup) water Repeat to form 12 logs of dough.
80g lard, melted and mix with a flat-bladed knife into a soft 5 Preheat oven to 190°C/170°C fan forced.
water dough dough, adding extra water if needed. The Grease and line a large baking tray. Flatten
225g (11 ⁄ 2 cups) plain flour dough shouldn’t be dry. Cover and set aside. a pastry log and roll out on a lightly floured
11 ⁄ 2 tbs caster sugar 3 To make the filling, combine all the surface into a 10cm disc. Place a pork ball in
40g lard, melted ingredients in a bowl and season. Roll into the middle. Use your fingers to fold up the
60ml-80ml (1 ⁄4 - 1 ⁄ 3 cup) cold water 12 even balls and place on a plate. Cover sides to enclose the filling and seal the
filling and place in the fridge until required. base. Place, sealed side down, on the
250g pork mince 4 Divide water dough into 12 equal portions, prepared tray and flatten slightly. Repeat
3cm-piece fresh ginger, peeled, finely grated kneading each ball until smooth. Cover with with remaining pastry and filling.
2 garlic cloves, crushed damp paper towel. Repeat with the lard 6 Brush mooncakes with egg. Sprinkle with
2 green shallots, thinly sliced dough. Take 1 portion of water dough and sesame seeds. Bake for 25 minutes or until
1 tbs ABC Sweet Soy Sauce Kecap Manis flatten into a 10cm disc. Place a lard dough golden and cooked through. Serve hot with
1 tbs Chinese cooking wine portion in the centre and pull up the sides kecap manis and mayonnaise for dipping.
1 tbs Yeo’s Pure Sesame Oil to enclose the lard dough. Roll out the PER SERVE • 9g protein • 19g fat (7g saturated fat)
1 egg yolk combined dough on a lightly floured surface • 24g carb • 1g dietary fibre • 306 Cals (1281kJ)

sticky five-spice & plum duck with pear slaw
serves prep cooking
1
4
2
pear & cabbage slaw 5
3 6
LET’S
FIGHT
Your family could be losing

$195 a month by wasting food.
JOIN THE MOVEMENT

www.ightfoodwaste.org
know how clever ideas
smoky POTATO SPIRALS
September 2018 115

take these…
Chocolate freckles
2 tsp
1¹⁄4
cups
350g 4
125g
2 cups
116
…make this!
chocolate freckle blondies
makes prep
cooking
Michelle Southan
September 2018 117

make the perfect
crème brûlée
If this devilishly delicious dessert seems strictly chefs only, think again!
“There are just two techniques to master for

this French classic – baking the silky custard and
caramelising the topping – both of which are simple
with our step-by-step guide.” Michelle Southan
dinner
part
wow

know how
ou’ll need…
pouring
caster sugar cream
vanilla bean
RECIPE MICHELLE SOUTHAN PHOTOGRAPHY NIGEL LOUGH STYLING KRISTEN WILSON FOOD PREPARATION KERRIE RAY
raw
caster
sugar
milk
egg yolks

let’s go!
vanilla bean crème brûlée
serves 4 | prep 15 mins (+ cooling & 4 hours chilling time) | cooking 40 mins coffee crème brûlée
→ 300ml pouring cream → 5 egg yolks
→ 250ml (1 cup) milk → 70g (1 ⁄ 3 cup) caster sugar
→ 1 vanilla bean, split → 1 tbs raw caster sugar
STEP-BY-STEP PHOTOGRAPHY JEREMY SIMONS STYLING CLARA LUBOFF FOOD PREPARATION SONJA BERNYK
Bring cream, milk and vanilla bean almost
to the boil in a saucepan over medium heat.
2 Remove the vanilla bean. Scrape the
seeds from the bean into the cream
mixture. Discard the bean.
3 Meanwhile, whisk the egg yolks
and caster sugar in a heatproof
bowl until well combined.
4 Whisk the cream mixture into the egg

mixture. Strain into a jug. Divide among
four 185ml ovenproof ramekins.
5 Place ramekins in a roasting pan. Add
boiling water to reach halfway up the
sides. Bake for 35 minutes or until just set.
6 Cool slightly. Cover. Place in fridge for
4 hours, until set. Sprinkle raw sugar over
custards. Caramelise with a kitchen blowtorch.

know how
eas
make
ahead
Don’t have a blowtorch? Use a hot grill.

Keep the sugar about 6cm from the heat
for 2-3 minutes or until it caramelises.

grab our latest
COOKBOOK
WINTER
ONLY
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know how
Q&A we’re here to help

Each month we ask our foodies for their
expert tips and ideas for your kitchen queries.
Michelle Miranda Marion Chrissy Katrina

Q When should I use a Q How do I decide Q Which is spicier: Q Can I swap tamari Q What’s the easiest
crumb coat on a cake? what cream to use? fresh or dried chillies? for soy sauce? gelatine to use?
To all those bakers who Creams are generally The spiciness of a Both of these Asian Both gelatine leaves
like a professional finish differentiated by their chilli depends more sauces are made from and powdered gelatine
on a cake, the crumb fat content. Pure cream upon the type of chilli fermented soy beans are easy to use, and
coat is the answer. Often or pouring cream has you’re using rather and have a similar you can find both types
when you put icing about 40-45% milk than whether it is dried colour and flavour. in the supermarket.
straight on a cake you fat and is great for or fresh. The drying You can use them The key to using
can pick up crumbs in adding to soups, process can increase interchangeably in gelatine successfully is
the icing as you go, and sauces, pasta and the heat slightly, but recipes, if you like. to ensure it dissolves
this means the iced desserts. Thickened when it comes to fresh The main difference properly. The leaves
cake can end up ‘dirty’ cream, which has about or dried you need to is that tamari is of require soaking in cold
and speckled with 35% milk fat, contains compare apples with Japanese origin and water before use, while
crumbs – not the most a thickening agent so it apples. For example, contains no, or very the powder can be
professional look. This holds its shape when large, fresh red chillies little, wheat (be sure added directly to hot
is where the crumb coat whipped. Extra-thick or are generally quite to check labels to liquids or dissolved in
comes in and gets its ‘dollop’ cream has the mild. Their dried make sure). Its flavour a small bowl of water
name. Take a little of same milk fat content counterparts might be also tends to be a set in a larger bowl
your icing and cover the as thickened cream but a little hotter, but a little richer. Soy sauce, of hot water, before
cake with a very thin can be used straight large, dried red chilli however, does contain adding to cold liquids.
layer on the sides and from the tub. Whip will still be milder than wheat so it is not The powder and
top. This layer will have lightly with a balloon the much hotter, fresh suitable for wheat- leaves can be used
all the crumbs trapped whisk to thicken further birdseye chilli. or gluten-free diets. interchangeably but for
in it; it’s also a great but take care not to best results, make sure
time to fill any holes over-whip. Some you follow the recipe
between layers and creams are made soy and packet instructions.
make the cake as specially for cooking, sauce
PHOTOGRAPHY GETTY
smooth as possible. as they can withstand

Place in the fridge for higher heats and won’t need a little help?
10-20 minutes or until curdle or split. They If you have a question
the icing just sets, then generally have lower for one of our foodies,
spread with remaining fat ratios than all the send it to tastemag@
icing, clean of crumbs! creams and won’t whip. news.com.au

s u bscri be now!
spring ISSUE SAVE
SP PR SU
BIG
32%
S IS
MAG OF THE YEAR
EC IN E
IA G
L!
.COM
.AU
SEPTEMBER 2018
74
d RECIPES
IDEAS
25
EASY
BEST
EVER
SPRING spring ISSUE
SP PR SU
SPRING BIG
S IS
MAG OF THE YEAR
EC IN E
IA G
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DINNERS CAKES .COM
.AU
EAT REAL! 74
d
18
PAGE
SPECIAL
YES
YOU CAN
DO IT
p22
RECIPES
25
IDEAS
EASY
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DINNERS
EAT REAL!
BEST
EVER
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p22
FAIRY BREAD
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tastelife Where food meets life
in your kitchen and
nasturtium shopping trolley.
flowers over
salads.
Borage flowers
have a mild
cucumber
flavour.
Pansies look Nasturtium

pretty on seeds can
desserts. be pickled
like capers!
how to grow EDIBLE FLOWERS

PHOTOGRAPHY GETTY
Plant edible flowers this spring and sprinkle a little magic on your cooking. Spicy nasturtiums can be eaten from root to
bloom: scatter the flowers over sweet and savoury dishes, pickle the seeds, and use leaves to make ‘rice paper rolls’.
Peppery pot marigolds (or calendula) give soup Insta-worthy status, and don’t forget flowering herbs, such as basil, chives,
dill, borage and mint. Borage, for example, can be chopped and used in soups and salads. Edible flowers don’t need
special care: just a nice sunny spot and well-drained soil. Check that you’re buying a food-friendly variety and avoid
non-organic pest control. Pick petals shortly before using, examine for insects and just brush off any soil. Blooming lovely!

find it
LOVEIT supermarket treasures.
FULL OF
BEANS
Here’s a super-easy way to boost the protein and fibre content
of your meals and get instant variety – just add Edgell’s new
bean combos, $1.79. Try the Mexican Mix (black, pinto and red
COMPILED BY STEPHANIE HUA & LISA SINCLAIR. ALL PRICES ARE APPROXIMATE AND A GUIDE ONLY.
kidney beans) tossed into tacos, nachos or wraps; the Soup Mix
(great northern, red kidney, black eye and pinto beans) stirred
through soups; and the Salad Mix (pinto beans, black eye beans
and chickpeas) with leafy greens and your favourite dressing.
roots a d all
Having trouble getting your five serves a day? It just got easier
with the new Fruits and Roots juice range, $5.50. All the hard work
pie in the sky
A lazy night in calls for a Herbert Adams Wine Infusions Slow-cooked
has been done for you so there’s no messy peeling, slicing and Beef with Caramelised Onion and Cabernet Sauvignon pie, $6.50
juicing. It’s just fruit and vegie juice, with no added sugar. Choose for a pack of two. Tender Australian beef is slow-cooked in cabernet
from Apple, Pear and Spinach; Pineapple, Passionfruit and Sweet sauvignon for a robust, flavourful filling, encased in a flaky pastry.
Potato; or Apple, Berry and Purple Carrot. The only thing missing? A glass of your favourite red.

taste life
EAT THE
RAINBOW Snack-time just got more
colourful, and a bit better
for you, with the new
new Sakata Rice Crackers

snack packs, $1.50. The
vegie crackers come in a range
twist of new vegie flavours,

such as Beetroot, Pumpkin
and Spinach. Free from
artificial colours, flavours
and added MSG, they’re
still gluten-free, too.
CHEERS
TO CHIA
On the look-out for a
gluten-free option to
replace pasta, but
want to up your fibre
intake at the same
time? The new Coles
Organic Rice Pasta
with Chia, $3.75,
in white, black and
brown varieties ticks
all the boxes. It’s
made from just two
ingredients (rice
and fibre-rich chia
seeds), so there are
no hidden nasties.

taste life
top drops
Drinks editor Jane Thomson picks and pairs wines for spring sipping.
Cumulus Wines Irvine Wines 2018 Spring Hill

2016 Climbing Shiraz, $24.99 Primitivo Rosé, $24
Cool-climate shiraz, like this one from Strawberries, watermelon and pink grapefruit
Orange, is a great choice for spring. Lighter abound in this pale pink, dry, fresh rosé
in body and more elegant in flavour than its made from the primitivo grape (also known
warm-region cousins, it’s food friendly, too. as zinfandel). A glamorous little gem.
DRINK IT WITH: Salads, pastry, creamy
light vibrant
bodied and
red fruit
Sweet ’n’ spicy pork ribs p47 Chicken & prosciutto sausage rolls p94
Raidis Estate Adelaide Hills Distillery

2018 ‘The Kid’ Riesling, $20 78 Degrees Sunset Gin, $74.99
Named after the goats that roam their Springtime cocktails just got a whole lot
vineyards to keep the weeds at bay, this prettier thanks to this newly released
new-release riesling from Coonawarra is sunset-pink gin. With flavours of rhubarb,
zesty and vibrant with a dry, lingering finish. bush apple, juniper and rosella, all it needs
DRINK IT WITH: South-east Asian dishes, is good tonic water and a lime wedge.
crisp & aussie

bright botanical
white flavours
Healthy pad thai p63 Four seasons cake p103

taste life
We ate it.
We rate it.
Our monthly guide to the supermarket gems
the
ommus, hummous, hummus …
whichever way you want to
classic
spell it, no cheeseboard,
antipasto platter or wrap
Pilpel Hummous, 350g, $6.50
is complete without it. So this
f you’re after a classic-tasting hummus
month we took to the shops to try
21 varieties of hummus and bring
that could pass as homemade, this is it.
you our favourite picks. It’s smooth and creamy, and the bigger
tub means there’s more to go around.
Dari’s Table Harissa Hummus, flavour

200g, $5 A generous dollop of harissa
lifts this hummus to spicy new heights. Yumi’s Roasted Pumpkin combo
Spread it on a wrap, serve it as a side Hommus, 200g, $4
with barbecued lamb or eat it straight Pumpkin and hummus is not a
from the tub. Just be warned – a little flavour combination we’re used to,
goes a long way! but oh, boy does it deliver! The
roasted pumpkin gives a touch
of sweetness, while a little
spice adds oomph.
chilli
hit snack
pack The Pure Produce Company
Vegan Spicy Red Hommus, 200g, $5
While this is a little different from the
traditional hummus, its amazing flavour
COMPILED BY STEPHANIE HUA. PRICES ARE CORRECT AT TIME OF PUBLISHING.

(including turmeric) and chunky texture,
with chickpeas, cannellini beans and
fresh coriander, makes this
Obela Hommus To Go Zesty Jalapeno, a must-try. Plus, there are
125g, $3 Always on the move? Keep a no added nasties.
pack of this hummus and cracker combo
handy. Spicy jalapeño chillies are stirred all
through the hummus and it’s paired with natural
wholegrain rice crackers for an easy snack.
How do ou serve hummus?

Michelle Alison Miranda
Dolloped on With corn chips Spread on toast
roast lamb rack. – just dig in! for a snack.

taste life
win it!
CHECK OUT THIS MONTH’S GREAT GIVEAWAYS!
To enter, visit taste.com.au/win
cutting
edge
Slice and dice like the pros with a
Messermeister 20cm Oliva Elité Stealth
Chef’s Knife, valued at $249. It has a
super-thin blade, handcrafted from the
finest German steel alloy for optimal
precision, and features an ergonomically
balanced, one-of-a-kind Italian
olive-wood handle, so no two knives
are the same. For more info, go to
messermeister.com.au
look
plate up! stack
cook & sharp
Dress up your dinner table with a Carrol Boyes ‘Enticing’
Dinner Plate Set of 4, valued at $165. The iconic South
African designer has drawn inspiration from her own travel
experiences, after seeing the vibrant indigo dyes used
by the nomadic Tuareg people of north-west Africa. The
26.8cm plates, made from fine bone china, are a stunning
blend of function and beauty. For more info, go to
carrolboyes.com/au
space savers
PRICES CORRECT AT TIME OF PUBLISHING.
Are pots and pans cluttering up your kitchen? Save

on precious cupboard space with a Tefal Ingenio
Performance 8-piece set, valued at $399.95. The
pack includes three stackable pots and pans, two
cooking lids, two storage lids and an interchangeable
removable handle. The non-stick cookware also
features a heat indicator that turns solid red at ideal
cooking temperatures. For more info, go to tefal.com.au

Fill your kitchen with this month’s selection of great products.
For all advertising enquiries, call (02) 8045 4734.
.
.
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bake me
happy! melting moments
maple bacon & bourbon

melting moments
makes prep
cooking
2018 135
taste life
recipe index
KEY: → quick → easy → low calorie → low fat → gluten free → vegetarian
STARTERS & POULTRY MEAT SWEET THINGS

LIGHT MEALS
check food labels carefully. If you think we've mislabelled a recipe, please let us know. Nothing in this magazine should be taken as medical or health advice.
will suit all persons living with a particular allergy or other dietary restriction. We advise anyone with food allergies or special dietary requirements to always
∙ Chicken, muscat & prosciutto ∙ All-new Aussie sausage ∙ Chocolate freckle
While we have taken care in the preparation of this magazine to try to make sure the recipes and dietary labels and information are accurate, not all recipes
∙ 17-minute Caesar salad sausage rolls 94 rolls 96 blondies 117
58 ∙ Indian-spiced chicken ∙ Cajun sausage rolls 93 ∙ Chocolate hazelnut cake
∙ Anna’s toasted muesli drumsticks tray bake 34 ∙ Cheesy shell tacos 85
70 ∙ Lemon chicken noodle 42 ∙ Decadent chocolate
∙ Crispy green bean fries salad 64 ∙ Hawaiian pizza cake with cream cheese
81 ∙ Speedy curried chicken pasta bake 41 frosting 84
∙ French toast 71 & mango rice bowl ∙ Healthy beef mince ∙ Fairy bread layer cake 100
∙ Giant cheese ball 36 52 Thai noodle salad ∙ Four seasons cake 103
∙ Loaded avocado on toast ∙ Sticky five-spice & plum 37 ∙ Maple bacon & bourbon
71 duck with pear slaw 112 ∙ Japanese fried rice melting moments 135
∙ Mini Thai green chicken 63 ∙ Milo brownies 37
curry sausage rolls 90 ∙ Moroccan sausage rolls ∙ No-bake rainbow jelly
∙ Quick muesli 71 88 cheesecake slice 22
∙ Salsa verde 87 ∙ Sticky honey sriracha ∙ Orange & white chocolate
∙ Savoury pork meatballs 43 slice 35
mooncakes 111 ∙ Sweet ’n’ spicy pork ribs ∙ Peanut butter & jam slice
∙ Smoky potato spirals 47 with vanilla salt 74
115 VEGETARIAN ∙ The Trojan bacon & cheddar ∙ Three-tiered lemon curd
∙ 5-a-day vegie sliders sausage roll 91 cookie cake 104
40 ∙ Vanilla bean crème
∙ Sichuan pepper Chinese brûlée 120
vegies with cashews
109
∙ Vegan snag-free sausage
rolls 95
SEAFOOD
∙ Fast tuna salad with
beetroot hummus
∙ Healthy pad Thai
52
did you know?
63
∙ Kung pao spaghetti with
prawns 44
∙ Linguine with no-cook
puttanesca sauce
50

Cook the perfect meal
USING YOUR
Use your voice to access over

50,000 recipes and enjoy audio step-by-step
instructions – cooking has never been so easy!
visit taste.com.au/alexaskill
For more information visit taste.com.au/alexaskill

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MAG OF THE YEAR

with persian fair floss September 2018 57

4 taste magazine September 2018

86 get ready for

weekend new ideas

September 2018 81 September 2018 115 September 2018 125

September 2018 taste magazine 5

food’s at its most delicious, nutritious and

FOR ALL THE LATEST FOOD

6 taste magazine September 2018

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Chocolate chip cookies Couscous salad Milkybar cheesecake

8 taste magazine September 2018

Plant based dishes

This visionary chef

Originality is the key

such as ﬁsh, and

A seasonal, farm fresh

NEW SALADS FRUITY DESSERTS BUDGET DINNERS RAINBOW MEALS

Cheesy shell tacos p42 Healthy pad Thai p63

easy 17 mins low cal vego

20 taste magazine September 2018

17 mins easy low cal

Japanese fried rice p63

easy low cal low fat 17 mins easy

30 mins 17 mins easy GF

September 2018 taste magazine 21

no-bake rainbow jelly cheesecake slice

RECIPE MICHELLE SOUTHAN PHOTOGRAPHY JEREMY SIMONS STYLING MICHELLE NOERIANTO

let’s go! until required. Clean the food processor.

a fork to whisk until the crystals dissolve.

FOOD PREPARATION CYNTHIA BLACK ILLUSTRATION KAT CHADWICK

22 taste magazine September 2018

Make our cover recipe for your chance

SEND IN YOUR ENTRIES

24 taste magazine September 2018

a very vegie winter 33333

our winners 3rd

September 2018 taste magazine 25

o pic of the month!

smash hit on milo brownies

RECIPE TRACY RUTHERFORD PHOTOGRAPHY JEREMY SIMONS STYLING MICHELLE NOERIANTO

FOOD PREPARATION WARREN MENDES & JESSICA HOLMES

32 taste magazine September 2018

FOOD PREPARATION DIXIE ELLIOTT & JESSICA HOLMES

finely chopped 3 Heat the oil in a large frying pan over

36 taste magazine September 2018

milo brownies healthy beef mince thai

September 2018 taste magazine 37

hawaiian pizza pasta bake

September 2018 taste magazine 41

1 Lebanese cucumber, discs off the tray and drape over a

42 taste magazine September 2018

kung pao spaghetti with prawns

44 taste magazine September 2018

46 taste magazine September 2018